Tyrrell Hatton has identified the perfect amount of guinness to drink

Portrush, Northern Ireland – not everyone loves the way the Open Championship structures their tea times and sends each group from 1:00 a.m. from 6:26 a.m. to 4 p.m. – but Tyrrell Hatton seems safe. Because Hatton loves one or three pints.

The 33-year-old Englishman mentioned the press on Friday afternoon after a second round in the 1960s when a few not opened topics appeared. First: that on Wednesday evening he had only two miles from Royal Portrush on Wednesday evening.

Hatton and five of his friends optimally used the idyllic conditions and tore the Ballyreagh Golf Club through-one 1,300 yard, Par-27 on the coast. To see a player who spends his quiet hours before opening through playing more Golf was a joy for us and it sounded for him too.

“It was great,” said Hatton. “It was nice to go out there. We played in a six ball and it was nice to only remove part of the stress of this week. It was nice to actually go out and almost feel like a child.

“Yes, it was really fun. It was a nice evening. After that, I went three pints Guinness, so that this evening made the evening a little better.”

This is a quick and correct transition from child to adult.

Hatton is hardly the first professional to have recently talked about this tournament-to-tournament grind and how the players have to force themselves to distract themselves from the competition if they are outside the ropes. He is also hardly the only professional who enjoys one or two pints in the country in which Guinness is present as water. Most of Team Canada – Corey Conners; his caddy; Nick Taylors Caddy; And repetitions of Canada Golf – enjoyed ceremonial pints in the Harbor Bar on Tuesday evening. Jon Rahm came by for dinner (and also a photo bomb). The defending champion Xander Schauffele had one of the dark drinks on Monday evening during an event in the main pub of the city.

Hatton did not say whether he had been in the Harbor bar, but he did enough to know the optimal amount of Guinness that can be consumed before it becomes an obstacle. After taking five under 36 holes – a further late tee period earned – he was asked whether there were still a few pints in his future in his future.

“Wouldn't be rude,” said Hatton. “I think three are the magical number.”

Your correspondent would have to agree here. And the good thing is that in this country many pubs even offer half a knock on the National Elixir. You call it a baby guinness. If we move for the weekend, it could be exactly what Hatton has to look for.

“If you go over three, you are somehow,” he said and descended. “Yes, two to three. Because you are definitely not close to a hangover and you still have the feeling that you have it, I have a late T-shirt time tomorrow so that I can also have a lay-in.”

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