NYT: A Stout for All Seasons

"A well poured Guinness is an eternal joy: it is beautifully balanced, full-flavored, the exemplar of stoutness".

Seriously?? This guy just lost all credibility.

 

Sort of skimmed, disagreed with many of his points.
When he said he almost had stout ruined for him when he had it warm was definately disagreable, and said it has to be served at 44 degrees F. Screw that. I find it better at about 50-55 personally, more of the flavor is pronounced, though it is not as refreshing. But I think he is all about refreshment and not about flavor, case and point being his total love of Guiness, which I find to be rather bland.

 

I don't like the normative claims made by the author of right and wrong temperature. I like my stouts on the warmer side but guiness I do enjoy a bit more chilled, whereas I'd refuse to have a founders bf stout by having it chilled as it would obscure much of the flavor.

Her quick posts about the history of stout and porter is at best highly oversimplified or at worst completely unresearched. Be nice to offer at least some sources for her claims.

 

It's a fluffy blog-like article sprinkled with small bits of information and no citations. The pinnacle of modern journalism.

 

Sad but very true. At least they didn't buzzfeed me by making a list where I had to click each page. And to be fair to the author the post was in the Drinks section of the NYT so its not really about the beer but more about cocktails that can be made with beer. To anyone looking for better articles about beer from the NYT I'd suggest searching for Beer of the Times. Eric Asimov, the NYT's excellent wine critic, will also occasionally discuss beer in depth. I find his writing and knowledge of beer/wine to be excellent.

For instance this is an article from March about American Lagers
http://www.nytimes.com/2015/03/18/dining/beers-of-the-times-american-lagers.html

 

Have you had fresh Guinness in Ireland? It's not the same as the pub cans in the U.S.

 

Anything claiming Guinness to be an example of anything other than the shittiest possible example of a stout gets a vote of no confidence from me. Just based off the first comment I won't even read it.

I'm also pretty drunk though so don't take me too seriously.

 

First of all the author is a lady. Second I've heard, but can't confirm, that Guinness in the British Isles tastes a good deal better than what we get in the U. S. I'd love to go there and do some serious research.

 

I used to believe that Guinness was a world class and purchased it for special occasions. I've learned that there are many better stouts out there than Guinness.

 

Anyone who doesn't think Foreign Extra is a great example of stout probably hasn't tried it. Not saying it is the case the lady in question used Foreign Extra for her 44 degree enjoyment, or champagne cocktail, or float, but it certainly is a worthy stout.

I think that if the writer had jumped to something like Abyss or Yeti for her article she might not have been able to be so positive. My first Yeti was not a positive experience. (of course now it is a favorite, so glad it is back in NY and in 12 oz ers)

Guinness (regular) has an undeserved bad rap IMO, it has been my saving grace at quite a few bars that had only AAL's as the other offerings.

 

We just had the great "is Guinness any good" debate not too long ago. do we need to do it again?
(summary: Foreign Export is great, Extra Stout is good, regular draft is not special but better than most BMC choices)

 

Definitely agree here, I've not had anything other than Guinness Draught (which I cannot stand) and I do need to give the variants a try. I hope to make it to Ireland at some point in the next 3-5 years too where I wholly expect Guinness to be a significantly different experience.

 

I dunno man I kinda dug the article

 

No - I agree - I had no problems with it, especially like the cocktail suggestions. What I am dreading is the inevitable anti-Guinness snobbery on BA.

 

Expect more from the greatest newspaper on the planet. Guiness has its place. I used it to lose weight a few years ago -- and having one at Temple Bar or the Plough and Stars is a right nobody should be denied....but there is so much more to today's stouts....come on NYT -- get a clue.

 

But do you mean a stout needs to be 11% abv and BBA to be considered a proper stout? Just like a subset of BA readers only care for 9% abv IIPA - anything less is undrinkable to them.

 

Yes I have. We're talking about the nitro-draught. Please don't start in on that bullshit about the Guinness in Ireland being better than it is here. That's a myth that's been totally discredited here many years ago. Unfortunately there's always new members who keep stating it as fact.

 

No. Like I said - I drink GS. But everyone is aware of GS - right? How about talking about Good Morning and Earl and all the other amazing new variations. It's like writing an article on the best TV shows and talking about Gilligan's Island without mentioning True Detective or GoT etc etc. We have evolved -- right?