Guinness pour

I would like to read Joyce on stout, if you or others have the references please mention them. I recall in one of the Dubliners stories it is mentioned caraway seed was munched when stout was drunk. Maybe this was to mask the odor?

A creamy head was mentioned in many sources from the 1800's for porter and stout. Of course, that was produced by natural conditioning and drawing by hand pulls for the draft product. For the bottled, it was simply the lively carbonation (CO2 only). The nitrogen gas/CO2 mixture Guinness uses today for the draft and widget can or bottle is a completely different technology, but the beer comes out looking the same way, it's to copy the original way in truth.

It was interesting to watch the you tube clips from Guinness and especially the pouring of Guinness Foreign Extra Stout. That's a good beer, still the best in the Guinness line in my view. But the brewer kind of lost me when he advised to chill it as much as possible.

 

You're correct on both points. Usually too much head, and I just personally prefer the flavor of the latter.

 

Thanks, that was fun.

 

Draught is mediocre no matter how it is poured

 

What BW3 ham fisting a Guinness pour...shocker. Time & place my friend, not to mention I would venture that 90% & probably most sports bars aren't pouring a proper Guinness. Hell, these places would be better off bringing a draught can to the table & a pint glass (not a shaker!!) & have the patron pour it themselves. They'd probably do a better job...maybe even bring a soup spoon over like a total bit of white trash chic.

 

Car Bomb!!

 

I think mistakes are made regardless of the venue.

I recently purchased a crowler at one of Metro Detroit's most prominent beer bars, Clubhouse BFD. Their beer guy, Jason, decided to train his bartender how to make one of these with my beer.

He went through all the steps with her, the rinse, the CO2, etc, and I didn't even notice until I got home what was wrong.

I realized I could flex the side of the can significantly. Jason and the bartender had poured the beer with so much head that the can was almost half empty. I admit, I was rather ticked at the time, having just spent $20 on a meer 32oz of beer, of which I got maybe 20oz.

Anyway my point is, even the best of places can screw up a pour.

Oh well, shit happens.

 

I feel like the only bad pour is one that leaves you with a flat beer.

 

I had lunch at a place years ago when working in Duluth that had Labatt draft specials for cheap...served in waxed paper cups mmmmmmm.

 

In the immortal words of the Dude: "Yeah, well, that's just, like, your opinion, man."

Cheers!

 

I don't drink Guinness in America. Doesn't do it for me after having it in Ireland.

 

Hello...I do apologize for the not-full-Crowler that you recently purchased. As you have detailed, we are stressing proper filling to ensure cap on foam before sealing and unfortunately yours had a little too much foam. If you had called and/or bought the Crowler back, i would have replaced it immediately. Please message me with your name and contact info so that i am able to buy you a Crowler on your next visit to Clubhouse.
Cheers!
-Jason

 

^ = Reason #517 to visit Clubhouse BFD

Fresh APA's always tend to be some of the most difficult to avoid a frothing head, as was the case here.

Thanks for offering to make this right!

 

And mine.

 

Oh, please. Don't try to promote the old "Guinness is better in Ireland" crap here. It's the longest running beer myth in the world and makes many question the beer sophistication of those who buy into it.
The Guinness draught in North America is brewed at the St. James Gate Brewery in Dublin and is exactly the same as that consumed in Ireland. In addition, Guinness Ltd., regardless of what else is held against them, is a real stickler for quality control during shipping and storage. The only difference between the draught in Ireland and that here was in your head.

 

After readin g this thread I got a craving so I stop into an Irish pub on my way home from ACBF and enjoyed a pint. I've been drinking it all my life and always enjoy it.

 

If you want to see incorrectly served Guinness, then you need to have ordered one at a boat restaurant in Ukraine circa 2001. Now that was a bad Guinness. Not being allowed to settle properly was the least of my problems.

 

http://www.beeradvocate.com/community/threads/where-is-guinness-brewed.75485/

 

There are barely a handful of places around my state that attract a crowd who drinks enough Guinness to keep it fresh, thankfully a few more just before St Paddys day that I can enjoy a pint or two. Sadly, many places that offer Guinness just have it on the CO2 lines and it is dank and watery. Used to drink it often, 25 years ago, but my tastes have wandered on since then. I still buy the occasional bottle Export stout which I think is better tasting anyway.

 

True but it at times Serves a purpose it's rather bland compared to other stouts but if your not looking for something to enhance or cover your chicken wing taste it could be useful haha