The famous saying goes that Guinness tastes better in Ireland than the rest of the world.
And it appears that the iconic stout is also poured better in its homeland than elsewhere.
To showcase some of the terrible pints pulled in Britain, an Irishman has set up an Instagram account to name and shame bad bartenders.
It’s called ‘S**t London Guinness’ and has already become an internet sensation.
Within just three weeks the page already has almost 30,000 followers, with regular photos blasting bad Brit bar staff.
Pictures show pints of the world famous beer which look more like an ice cream than a stout.
Others are poured in cider or plastic glasses, and some have completely foamed over the edge.
The founder - known as Ian - slammed: “They are disgraceful.
“I’ve lived here a couple of years, and I had a thread on my own Twitter where I was posting s**t pints of Guinness.
“And I thought give it a whack on Instagram and see if it gains any traction.
“It sort of blew up so I thought better keep going with that.”
Ian - originally from Cork - told the Room 104 podcast he gets sent photos of 40 to 50 bad pints of Guinness a day.
“I have to sort through which are worthy,” he explained.
“It’s just disappointing to get a bad pint of Guinness.
“In London you expect it, so it’s not as bad, but it’s still sad every time.
“You’re coming from Ireland, and 95 per cent of the time you get a nice pint.
“Then you come to London and are ordering a Guinness, each time you’re like I don’t know what’s going to come out.”
He said the worst offender was a pint of Guinness which “looks like a 99”.
And the Instagram account has raised £2,800 for mental health charities, selling T-shirts mocking the bad pints.
To achieve a proper pint of the black stuff, the Irish brewer advises a two-stage pouring technique.
To stop it foaming over, bartenders should fill two-thirds of a pint first and let it settle, before finishing it off.
Beer expert Dominic Barton explained why some Brits are so bad at pouring Guinness.
The 27-year-old, who works for Redemption Brewery, said: “It comes down to bad knowledge by bar staff and a lack of training by managers and brewery representatives.
“Really you want about a fingers width of foam unlike some of those abominations.
“Guinness runs on a nitro line, which gives it its smooth creamy head.
“But this is more unstable, which is why you need a two-stage pouring method.
“The key to good Guinness, and all beer, is making sure the keg is fresh and the lines are cleaned regularly.”
A Guinness spokesman said: “We’re passionate about ensuring pubs, bars and restaurants around the world serve beautiful Guinness, and we love that Guinness drinkers share our passion.
“We are continuously working to help train bar staff, with a dedicated quality team regularly visiting different pub and bar operators to aid their training, including some of those mentioned on Instagram.”
