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Guinness Beer
Posted on 3/7/25 at 2:08 pm
Posted on 3/7/25 at 2:08 pm
Why does it seem like this is the most complicated beer in the history of earth to pour?
8
Posted on 3/7/25 at 2:13 pm to tilco
The nitrogen instead of CO2
Posted on 3/7/25 at 2:16 pm to tilco
Nitrogen as previously mentioned. To get the head a certain way it takes two parts of the pour.
Wait until you hear about how poorly it ships and how it tastes very different at the Brewery in Dublin.
Wait until you hear about how poorly it ships and how it tastes very different at the Brewery in Dublin.
Posted on 3/7/25 at 2:18 pm to Fun Bunch
Thanks. I didn’t realize it was nitrogen. I’ll say I’ve been really underwhelmed everytime I’ve had one. I’m sure it’s better at the brewery.
Posted on 3/7/25 at 2:21 pm to tilco
I've found that it's best enjoyed on a snowy 25 degree day.
Posted on 3/7/25 at 2:48 pm to tilco
It's hard to find a good pour in Baton Rouge.
Posted on 3/7/25 at 2:49 pm to tilco
I don't know that the problem is the shipping than it is you're far more likely to find completely incompetent bartenders here. I've watched hundreds of them over the decades f up a pour of the good stuff. The place I'm going to tomorrow serves it in 1L mugs that aren't fluted the right way, etc., but it's not Guinness' fault. I've also had plenty of immaculate pints in the US. Go to a place that serves Guinness that shows EPL Football, preferably Liverpool. They'll reliably do it right, because if they didn't, there would be a riot on game day. World of Beer, Flying Saucer, etc., also do it right. Servers should never pour a Guinness because of their terrible turnover, only bartenders. If you get a Guinness at Dave and Buster's, I can almost guarantee it will taste like arse.
The shitty IPAs and Imperial Stouts that Americans love can cover up the taste of unclean lines, too much/too little carbonation with sheer alcohol and hop content. It doesn't work for more delicate beers like Guinness, Smithwick's, etc.
Guinness is not supposed to be an overpowering beer. It's soft, and silky, and refreshing. And FFS, don't judge any Guinness you've had poured into a plastic cup during the month of March.
The shitty IPAs and Imperial Stouts that Americans love can cover up the taste of unclean lines, too much/too little carbonation with sheer alcohol and hop content. It doesn't work for more delicate beers like Guinness, Smithwick's, etc.
Guinness is not supposed to be an overpowering beer. It's soft, and silky, and refreshing. And FFS, don't judge any Guinness you've had poured into a plastic cup during the month of March.
Posted on 3/7/25 at 2:50 pm to tilco
The Bell in New Orleans has an actual nitrogen system to pour it and its the closest to what I have tasted in Ireland.
Most people don't know how to pour it period.
Most people don't know how to pour it period.
Posted on 3/7/25 at 2:51 pm to tilco
I love the extra stout and foreign stout versions. Not so much the regular Guinness.
Posted on 3/7/25 at 3:15 pm to tilco
Nitrogen. And it’s normally kept in coolers that are “too cold” because no one is building a separate cooler just for Guinness (although 38-43 degrees has now been deemed acceptable). Glycol systems can sometimes mess it up if it’s not set properly and/or the run from the keg to the tap cannot be done correctly.
Also, bartenders normally pour it in a chilled glass which is also wrong and makes it foam incorrectly.
Also, bartenders normally pour it in a chilled glass which is also wrong and makes it foam incorrectly.
This post was edited on 3/7/25 at 3:20 pm
Posted on 3/7/25 at 3:15 pm to LemmyLives
quote:
The place I'm going to tomorrow serves it in 1L mugs that aren't fluted the right way, etc., but it's not Guinness' fault.
See this is what I’m talking about. Beer doesn’t need to be this complicated.
Posted on 3/7/25 at 3:36 pm to LemmyLives
quote:
incompetent bartenders here. I've watched hundreds of them over the decades f up a pour of the good stuff.
What is the correct pouring technique?
Posted on 3/7/25 at 3:56 pm to Twenty 49
quote:
What is the correct pouring technique?
It should do this:
Posted on 3/7/25 at 4:11 pm to Fun Bunch
quote:
The Bell in New Orleans has an actual nitrogen system to pour it and its the closest to what I have tasted in Ireland.
Yep
Posted on 3/7/25 at 4:27 pm to tilco
Big Mikes in Thibodaux of all places has a good pour.
Posted on 3/7/25 at 8:14 pm to Shexter
And it's still very mediocre.
Posted on 3/7/25 at 8:37 pm to tilco
quote:
I’ve been really underwhelmed
It can be an avg beer for modern beer drinkerz. So you have to put it in context with 1970s, 80s time period. It was a great beer back then and I think it still maintains it's personality. You have to divorce yourself from the extreme flavor profiles we are fortunate enoughg to experience today.
This post was edited on 3/7/25 at 8:58 pm
Posted on 3/7/25 at 8:56 pm to Fun Bunch
quote:
The Bell in New Orleans has an actual nitrogen system
Are you saying this is the only place with nitro?
Posted on 3/7/25 at 9:08 pm to TackySweater
quote:
Guinness sucks lol
shite up you Bud Light drinker.
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