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jayeff · 10-13-2005, 09:35 PM

A couple of hints about Guinness from someone who has been drinking it for almost 40 years...

The original bottled Guinness is naturally more bitter than the draught (regardless of whether the "draught" comes out of bottles, cans, or is actually on tap). A taste for draught Guinness is therefore easier to acquire and it very unusual to find someone who likes both draught and original.

If you do buy draught Guinness (the most commonly available kind in the US) in cans or bottles, always pour it into a glass so that it can develop its head (the foam on top). It doesn't taste right otherwise. Be sure to pour it out gently with the glass held at an angle so that you don't get more than about a half-inch of foam.

When you find a bar with draught Guinness on tap, if it isn't well run they may not clean out their pipes often enough. That doesn't really affect the taste too much, but it does make the beer foam excessively and slow to serve. Guinness is a premium price, so if you get a glass with lots of bubbles still rising through the beer, let it settle down and ask for it to be topped off if the head is too thick.

The original bottled Guinness can go sour in as little as a couple of weeks, so it's a bad idea to buy it from anywhere which you suspect may not have a reasonable turnover. Don't store it too long at home.

For a special treat, try "Black Velvet": half-and-half Guinness and champagne (traditionally served in silver tankards). The poor man's version (also usually sweeter) is to replace the champagne with sparkling wine or even sparkling cider.

10-13-2005, 09:35 PM
jayeff Confirmed User Join Date: May 2001 Posts: 2,944	A couple of hints about Guinness from someone who has been drinking it for almost 40 years... The original bottled Guinness is naturally more bitter than the draught (regardless of whether the "draught" comes out of bottles, cans, or is actually on tap). A taste for draught Guinness is therefore easier to acquire and it very unusual to find someone who likes both draught and original. If you do buy draught Guinness (the most commonly available kind in the US) in cans or bottles, always pour it into a glass so that it can develop its head (the foam on top). It doesn't taste right otherwise. Be sure to pour it out gently with the glass held at an angle so that you don't get more than about a half-inch of foam. When you find a bar with draught Guinness on tap, if it isn't well run they may not clean out their pipes often enough. That doesn't really affect the taste too much, but it does make the beer foam excessively and slow to serve. Guinness is a premium price, so if you get a glass with lots of bubbles still rising through the beer, let it settle down and ask for it to be topped off if the head is too thick. The original bottled Guinness can go sour in as little as a couple of weeks, so it's a bad idea to buy it from anywhere which you suspect may not have a reasonable turnover. Don't store it too long at home. For a special treat, try "Black Velvet": half-and-half Guinness and champagne (traditionally served in silver tankards). The poor man's version (also usually sweeter) is to replace the champagne with sparkling wine or even sparkling cider.