Guinness Brand Ambassador Cian Hulm on His Journey from Pub Kid to Pint Poster Child

We sat down with Cian Hulm, the official face of Guinness in Malaysia, for a chat about his work with pints and the perfect pour.

Most people think they know Guinness. For many, it’s a must-have during a pub night and for others, it’s a rich yet refreshing respite from the Malaysian heat. Yet, only a handful know about the inner workings of the pint, including the people who keep its legacy going. Enter Cian Hulm. His job is to uphold the cherished lore of the iconic stout. This means supporting new product launches, educating pubgoers about the science behind the two-part pour, and more. 

As Commercial, Quality Manager and Certified Guinness Brand Ambassador, he is also a part of many major decisions in the Guinness world. That includes leading the selection of the new Chief Pint Officer. The Irish-born talent joined the Guinness team in 2010 and made the big move from Dublin to Kuala Lumpur in 2019—so it’s safe to say he’s knee-deep in the stout culture. Below, we jump into a conversation with him about his career, what makes a good pub, and the anatomy of a perfect pour.

What makes your job so special?

There’s something really satisfying about showing people what makes a pint of Guinness so special and watching them start to care about the small details. Things like the way the bubbles cascade during the pour, or how the creamy head holds its shape are not just for show. They tell you something about the quality of the pint.

How would you describe your job to someone who knows nothing about Guinness?

My training approach goes beyond just skill-building. It’s an empowering journey for our partners and bartenders. I make sure every pint of Guinness is poured properly—smooth, balanced, and with that signature creamy head. Most of the time that means working closely with bars to check their setup and train the team on the two-part pour, where the pint is filled three-quarters, allowed to settle, then topped off to create the perfect texture and presentation.

But honestly, the best part is seeing people, whether they’re behind the bar or just a fan of the pint, start to notice the difference. Once someone learns how to spot a well-poured Guinness, they never unsee it. That’s the kind of pride we want to spread, even beyond the bar.

How did you get into the business of stout with Guinness?

Like most people back home, I grew up around Guinness, but I didn’t really think about the craft behind it until I started working in beer quality. That’s when I realised how much goes into a pint before it even reaches the glass.

I went on to train as a Guinness Brand Ambassador, and that opened up a whole new side of the job—not just the technical side, but the storytelling too. Once you see the level of care that goes into every pour, it’s hard not to fall for it. That’s part of what I’ve liked about the recent Chief Pint Officer campaign. It gives others that same chance to see what’s behind the pint

What does a day on your job typically look like?

No two days are really the same and that’s part of what I enjoy about the role. I might start the morning working with our quality team to check how the beer’s performing, and then head out to visit a few bars across the city or even further out. There, I spend a lot of time talking to bar staff, checking the pour, and making sure the pint being served is up to standard.

Beyond this, I also work closely with our technical team. They’re the ones behind the scenes, making sure the draught systems are set up properly. And I get to run training sessions too, which is a favourite part of the job. When someone starts taking pride in their pour, you can see it. That’s a great feeling.

What exactly is a “perfect pour”?

A perfect pour is all about care and timing. You start with a clean, dry glass at a 45-degree angle, fill it about three-quarters, then let it settle. That’s when you get the cascade, where the bubbles rise and fall before it calms into that smooth, creamy head. Once it’s settled, you top it off so the head sits just above the rim. That’s your pint wearing a crown.

It’s not just a nice visual. The pour affects the texture, the aroma, everything. That’s why we teach it so carefully, and why we created the Tilt Test, a quick way to tell if the pint’s been poured right. A great pour makes the whole experience better, even before the first sip.

How does the ‘perfect pour’ affect one’s drinking experience?

A lot of people are surprised by how much the pour affects the way Guinness tastes and feels. The moment you pick up the glass, you notice the smooth dome of the head. It’s inviting. Then you take that first sip, and it’s creamy, balanced, and clean all the way through. That’s what a proper pour does.

The nitrogen in Guinness gives it that velvety mouthfeel but only if it’s poured right. If you rush it, or skip steps, you lose that texture and balance. It might still look fine, but it won’t taste the same.

That’s why we put so much emphasis on the pour, and why we built things like the Tilt Test into the Chief Pint Officer search. It’s about helping more people recognise when a pint’s done right and take pride in it.

In your opinion, what are the marks of a good pub?

For me, a good pub starts with pride. Pride in how they treat their customers, how they look after the space, and how they pour their beer. I’ve been to bars across Malaysia where you can feel that care the moment you walk in. The staff take their time with the pour, they know what to look for, and they make you feel welcome while they’re at it. At the end of the day, that’s what makes a great pub—not just the pints, but the people.

In the context of Malaysian pub culture, do you see an appreciation for Guinness steadily growing?

Yeah, definitely. When I first got here, Guinness already had a loyal crowd, packed with people who knew what they liked. But over time, I’ve started to see more drinkers, including younger ones, take an interest in how it’s poured. They’ll watch the bartender, wait for the cascade, even ask what the head should look like. It’s not everyone, of course, but when that curiosity shows up, it sticks. Once someone experiences the difference, it tends to change how they see the pint.

What is something you’re excited about this year?

We’ve just wrapped up the search for Malaysia’s first-ever Chief Pint Officer and it’s been brilliant to be part of. It started with people across the country searching for pints that passed the Tilt Test, posting their entries, and climbing the leaderboard. What began as a fun challenge quickly turned into something more serious. People really wanted to understand what makes a Guinness pint perfect.

We brought the top 10 candidates together for a finale, where they took part in the Guinness Leadership Programme. They spent time learning the 7Cs of the Perfect Pour, training in draught craft, and taking on challenges that tested their knowledge and confidence. It wasn’t just about pouring; it was about taking pride in quality.

We ended up crowning three Chief Pint Officers—Chia Pui Kwun (Grand Winner), Ong Li Min, and Thiban Anadcaan—who all absolutely earned their titles. What I’m most excited about now is how the role lives on. It’s a chance to keep raising the bar and helping more people enjoy Guinness the way it’s meant to be. And of course, our grand winner will be heading to the Guinness Storehouse in Dublin. Not a bad way to celebrate, in my opinion!

Naturally, everything we do is for non-Muslim consumers aged 21 and above. We always encourage people to enjoy their pints responsibly.

How do you think having a Chief Pint Officer will set Guinness apart?

I think it shows that Guinness takes quality seriously and we trust others to take it seriously too. That’s what makes the Chief Pint Officer role different. It’s not just a reward, it’s a way to recognise someone who really understands the craft, and wants to share that with others.

Having people out there who can spot a proper pour, explain what makes it right, and even guide their friends truly raises the standard in a real way. It sets Guinness apart because it turns drinkers into part of the quality conversation, not just the experience.

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