Obviously you have not taken the time to acquire the taste of such a perfect
> beer as Guinness, or you have no taste. From the language in your post, I
> am thinking the latter is true.
While I suspect the OP can't handle anything more flavorful than Bud. Guinness - at least the standard version that's on draught throughout the States, and in the nitro cans - is far from a perfect beer. Unless by "perfect" you mean "overrated."
I can think of dozens of stouts I'd rather drink before Guinness.
Bell's Expedition Stout Coopers Best Extra Sammy Smith Oatmeal Sammy Smith Imperial Old Rasputin Russian Imperial Stone Imperial Rogue Shakespeare
.........just a few that are a hell of a lot better, but Guinness isn't all that bad.......just lacks complexity unlike Expedition.....mmmmmm tasty............
Probably not going to find it in too many bars (although I've seen it at a couple places here in southern California). It's brewed by North Coast, so anywhere they distribute you should be able to find it. And they distribute in a lot of states.
"RadioResearch .com>" I've had Guinness in Ireland, and it tastes 100% better than the stuff
It's the exact same beer. Same recipe, same brewery.
Different recipes and different breweries for England and some parts of the Continent. English Guinness sucks.
It could have tasted better over there because it was fresher, although Guinness move enough product in the States now to make it worth their while to get stuff over here in pretty good shape. And people are often susceptible to attaching the taste of something to the fond memories of consuming it in a foreign land in an exotic setting, making it seem to taste "better." Certainly a likely suspect regarding Irish Guinness being "better," since it's the exact same beer.
Nope.
Possible. Guinness have several breweries throughout the world, and they brew different recipes in various regions. I used to think that they kept pretty good control over quality, whether it's their own breweries or contractors. I was proved wrong by the abomination that comes out of Labbat in Canada with the label Guinness Extra Stout. Used to be a wonderful beer. Used to be.
Usually there will be label saying where it's brewed and packaged.
You got that right. I'm in the process of converting a macro beer drinker to a micro beer drinker. He's had draught Guinness before and I was impressed because he wasn't impressed with it.
I got him some Obsidian(Deschutes) and Zonker(Snake River) and them...he liked! Btw, we had a BBQ at his house the other day and he also got to sample some Brooklyn Lager, Victory Pils & HopDevil, & Deschutes Cascade Ale. It's good to be my friend! LOL!
Nigerian Guinness Foreign Extra Stout is held by some beergeeks to be a very GOOD beer. It is apparently available fairly readily in some European markets to satisfy expat demands. It is brewed with sorghum b/c the Nigerians apparently require that malt beverages consumed there be made of local grains.
Guinness Stout...and all of its regional variations (check out this list:
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are decent examples of dry stout-but not, collectively, paradigmatic of the style. It is somewhat unique in its use of a lactic acid process similar to Jack Daniel's sour mash technique.
Old Rasputin (an Imperial Stout) is wonderful, but it's apples to Guinness' oranges.
North Coast does offer a tasty & accessible entry in this style called "Old No. 38", which is perennially my personal favorite.
The Beverage Tasting Institute has some excellent notes on this style (and many others) in its web journal, and is generally a very useful reference tool:
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Mike
Decadent Beer Guy
P.S. It seems to me that, for the most part, beverage quality is >
What a load of old horseshit that is. Guinness is inescapably paradigmatic of the style (check your fooking dictionary, bub), and the "lactic acid process" has nothing to do with the sour mash "technique" that is employed by every American whiskey distiller (not just Jack Daniel's).
And there's a fair amount of old horseshit here, too.
Lactic acid ? Guinness is no Berliner Weisse ! Guinness Foreign Extra Stout is produced by mixing young beer with bee that has been aged and therefore has a sightly sour edge, but it is the one and only version of Guinness that's anything near containing lactic acid...
No, more like the lactic quality in the rare Wisconsin beer style, Sour Cream Ale. Although there is some horseshit character in Lieftimmer Vue's Prune Lambeeq.
That's the rumor, but the truth is that Guinness refused to pay me the full amount for this slogan, and so my lawyer has to kill their lawyers. In spite, I use this phrase as often as I can, just to wave it under their snotty noses and remind them what a brilliant slogan they passed up on for being cheap.
Interesting that the BTI would feature style information when the beer evaluations they do are strictly hedonic and have nothing to do with stylistic parameters.
-- Joel Plutchak Boneyard Union of Zymurgical Zealots
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