Guinness turns red in beer trial

Beamish did this years ago ! Smacks of desperation.

Cheers

Mark

It ruddy (geddit?) well wouldn't have if they'd kept to the recipe they used to use some 30 odd years ago.

In message , Mike Roebuck wrote

And they said that Watneys Red Barrel would never return!

The Irish guinness "with the red hue" is a pale shadow of the stuff I drank many years ago. More dumbing down then. And interestingly they are also apparently trialling a "mid strength" (sic) version in Irish pubs. The ABV? 2.8%! Greede King "IPA" come back, all is forgiven. :-)

We noticed the pale version of Guinness about a year ago, when our tame Rastaman (who drinks Guinness because it is black!) went barmy because he could see through the stuff! We all agreed it was definitely not the usual black stuff, and he hasn't been back in the club since.

wrote

This topic has reminded me I first tasted Guinness in Dublin 50 years ago. We tried the various varieties in the brewery & were not too impressed. One Guinness variety I do remember was on sale in Dublin bars & was a cheaper variety on handpump. When it was pulled it came with a thick scummy head that had to be scraped off several times with a scraper & the final fill came from a small cask at the back of the bar Can anyone remember the name of this variety?.

It is interesting to note than in the various "trial" and occasional brews they haven't thought to bring back a real rich roasty, black, bitter stout like they used to have (called Guinness) years ago.

Removing the hops and roast makes it a bit like Caffrey's or other such muck. They ought to look backwards for success I think.

An unpasteurised version would be nice, but probably impractical given their distribution methods.

Forecast? It won't take off. The reason I drink Guinness now and then is when I can't get cask beer. Bit of an untapped market there I think. Peter

Mike Roebuck a écrit :

Which are they going to axe, then : Smithwick's, Kilkenny, or both ?... :o>

How would you tell the difference? Apart from which sewer rats started putting out begging bowls and "recently unemployed" signs.

I heard a rumour (from someone who worked at the Park Royal brewery before they closed it) that all Guinness is now brewed at the low gravity and then boosted up using the alcohol removed from Kaliber.

That would make no sense whatever. High gravity and watering down possibly but the reverse? Never in a million years.

IMO

Peter

I don't think it's possible either! Probably one of those draymen's tales.

That's an interesting idea. Good job I like wheat beer :)

Oh dear, I like wheat, bitter, stout, and porter...

Mixed race, obviously :)

Or fat corpulent, enraged, and ...

In message , Christine writes

I think it's possible but wouldn't be economic.

The alcohol is removed from non-alcoholic "beer" by forcing it under physical pressure through a semipermeable membrane. That would extract the alcohol at a fairly high concentration, but it would be impure: in particular, any methanol that was present would be extracted with it. In that state it'd taste nasty and might be unsafe for food use, while if purified it would be worth more as vodka.

In article , MadCow writes

Guinness?

In message , Prometheus writes

If it was red it must have been agricultural diesel