What's your favorite Irish Dry Stout?

So how did the whole "dry Stout" designation come about? Seems the addition of nitrogen was more to make the body soft and creamy, like a cask-conditioned beer.

 

There were exactly 2 Sixers today on the shelf, one Extra, one Draught. They drained the shelf, but we are a college town, and I doubt the Townies drink Guinness of any description. Must be dorm parties.

 

Ya know, that question crossed my mind but I went looking for something else, and I lost it...

I'm guessing it might have been another M. Jackson creation - used to differentiate the Irish types of stouts from the sweet Milk Stouts of the UK? In the US, what few domestically-brewed stouts that were around were, to add to the confusion, often labeled Brown Stout. (Although, I think that designation wasn't as popular after Repeal...).

 

I’ve had dinner there, with a couple of Guinness to wash it down. Good food, good beer, and great atmosphere! Here’s a pic from 2018.

 

I love the way they would take their time on the pour. Some of them would even draw a shamrock on the foam.

 

Good whiskey! First place I ever had Redbreast -- delish. And whiskey prices are (were?) always so damned reasonable. Close to the source, I guess.

 

Good places will do that here, too. Chief O'Neill's in Chicago. Go, enjoy, thank me later!

 

Nice to know but that'a a long drive from here in NC(:

 

I wonder if they're exporting "seconds" to the UK?

 

Oh, yeah - they market milk stouts (more than one?) in the UK, brewed in Ireland I'd imagine? The only US-marketed Guinness Milk Stout ("Over the Moon" - blue can in that image) was brewed in Baltimore at their new US brewery.

Or, perhaps, British dogs have a different diet? (The last time I Googled "brewers rice" many of the hits concerned angry dog owners complaining about that type of rice being used as filler in dog food. Maybe in the UK they use roasted barley, instead? I mean, here "Prince" and "Queenie" are dog's names - over there... er, a different deal.)

 

So is Shannon!

 

Agreed. I'm thinking of the many varieties of FOREIGN EXTRA that I have tried from St Lucia and elsewhere, which are hoppier, dryer, and 6-8%. Also: 8% Guinness Special Export Stout marketed in Belgium is amazing!

 

You are right. But, I don't think I can drive to Shannon. Our last trip to Ireland we flew into Shannon. We rented a car there and drove to Limerick. I really had to focus on shifting with my left hand. At each roundabout I had to reset my mantra, "turn left, turn left".

 

No, that was the point.

Never driven in England or Ireland -- hat's off to you. What side is the clutch on?

Yike! I don't like roundabouts over here -- you deserve a medal! [/QUOTE]

 

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Same side as here. You get used to it quick enough although I've only driven in Japan and Bali, not Ireland.

 

Drove stick shift for years here in the states and on my first trip to Germany. Never rented a car in England or Ireland, but always wondered how the pedals operated. Got to be difficult to get used to.

 

Call me an “unsophisticate”, but I thoroughly enjoy my Guinness Stout.