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. :-)
In article ,
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.
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
In article , firstname.lastname@example.org
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.
In message , Christine
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.