Pretty self explanitory. There are about as many theories about pouring effecting the taste of Guinness Irish stout as there are drinkers. Can the Mythbusters find any difference in taste depending on pouring method?

I suggest testing the 'double pour' method, temperature effects, and can compared to tap differences.

I realise that the 'no brand names' policy, plus unwillingness to test another alcohol myth may scupper this one, but its something for you to think about.