We've been drinking Guinness incorrectly all this time

March 17, or as it's better known to many, St Patrick's Day is almost here.

Every year on this day, millions of pints of Guinness are sold worldwide as people celebrate Ireland's patron saint. For many, St Patrick's Day and a pint or two of the black stuff simply go hand in hand.

But what some Guinness fans may not know is that many of us have been drinking it incorrectly all this time.

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Bar or pub staff will usually pour Guinness at a 45 degree angle, before leaving it to settle, and then topping it up. It takes longer than pouring a pint of, say, lager but for many drinkers, it is worth the wait.

Part of the reason for this is the gas used to carbonate Guinness, nitrogen. And as previously reported William Lee, a professor of Industrial Mathematics at the University of Huddersfield, told Irish Central that Guinness, as poured in pubs, almost defies physics.

The professor claims we've been drinking Guinness all wrong, as it should actually be poured into a different glass. He said: "Every Guinness is supposed to be poured into a specially crafted tulip glass. But that glass is designed to manipulate the bubbles in the beer to turn the pour into a performance, making you wait longer than you need to."

In an unexpected twist, Professor Lee argues the ideal glass would be something differently entirely. He added "Sloping walls going straight out, but basically gigantic and looking very strange, the ideal glass would be kind of martini-shaped.

"I'm hoping that somewhere in between the standard pint glass and the giant martini glass there's something where settling happens a bit quicker then it happens at the moment, but that doesn't look totally ridiculous, something that beer drinkers might actually use."

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