A pint of Guinness should be a little shorter and a little thicker than your forearm. If you're in England, it should be a little cooler than room temperature. In America it should be much colder, but still a little warmer than the other beers at the table. The beer should not appear creamy — the foam and the brew should be cleanly separated, with the foam forming a neat little corona, a little over an inch thick, at the very top of the glass. It is acceptable if some of this stuff should ooze over the glass's edge and soak your napkin. This is a sign of bounty, and it should be appreciated. In our experience, nobody can pour a Guinness as quickly, consistently, and perfectly as the fine folks at Maguire's.