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Without looking on line - how it should be done, and how are YOU doing it?
I have not had it in at least 20 years, but today the beer selection was piss poor, with the Labor Day coming... so I grabbed a box.
I knew how I used to drink it, but I was curious if I have done it correctly.
Follow Ups:
Seems like a local pizza joint said it comes out of the tap at around 60F. So lightly chilled would be the temp over cold/warm.
Brits served their beer room temp because Lucas made the refrigerators too.
Maybe I'll try a Guinness again, tho. But only on tap. Last time was years ago. I thought it tasted like creosote/spittoon back then.
Guinness is difficult to duplicate AT HOME by the home Brewer.
Part of the authentic recipe includes sour milk.....
At the link, go to the 2nd recipe and see how to get a more authentic finish flavor.......
Too much is never enough
Part of the tour was learning to pour your own-it was cool/bordering on cold coming out of the tap, as I recall.
Wonderful country with the friendliest natives ever-I'd love to go back one day.
was the one I got on the tour there.
That includes pub-pulled Guinnesses in Dublin on the same trip (ca. 2010).
And I do like the stuff, quite a bit.
Y'all do know that "A. Student", of Student's t-Test fame, was a Guinness employee, who published under a pseudonym as a direct consequence.
all the best,
mrh
No refrigeration.
Today I would reckon 5 Deg C
Keep Your Hands Clean,
John K
,
"Once this was all Black Plasma and Imagination" -Michael McClure
but as others have said, not iced cold.
Yes, and the best taste by far is at the Guinness brewery on the roof in Dublin. For some reason, much better than anywhere in the States, even if you get it here on tap.
When visiting Ireland, you'll see the Guinness trucks everywhere doing their rounds for quality control and delivery at pubs.
Great stuff.
Most Guinness in the US comes from London, totally different drink!
Brewery bars are able to serve beer kept under the most ideal conditions and at the perfect age.
They also screen the production batches and reserve only the very best for their own consumption.
Keep Your Hands Clean,
John K
"Despite popular belief, warm Guinness is not an Irish tradition. They do serve it cold! Yes, Guinness is great even at room temperature, but it's meant to be poured cold, into a room-temperature glass."
So that's how it is going to be tonight! :)
I want to taste it. Guinea's has flavor unlike Bud/Miller/Coors all of which need to freezing cold so you won't care how bad they are.
Remember when Coors was actually great? Shame.
The blissful counterstroke-a considerable new message.
So any way they bring is fine by me. After the second one, I wouldn't care anyway.
Or used to be at the Abbey Tavern 45 years ago.
Fond memories.
I think.
"Once this was all Black Plasma and Imagination" -Michael McClure
The temp of horse p***(urine)
Never could drink it much straight up, but cold with a Harp (or Bass) in a "half & half" is great. FKA as a Black and Tan. NEVER order a Black and Tan in an Irish pub, you'll get something "extra" in that glass that you really don't want to drink...
Viridian had recommended an Irish pub in Newport, OR, so we had to have a Guinness. It's been years since I'd had one and I enjoyed it immensely served not cold, nor room temperature either.
-Rod
.
Gsquared
May I suggest what the British describe as cellar temperature, somewhere in the vicinity of 50-54F? That's the temperature of cask beer which is naturally carbonated and should produce a smooth, creamy head of foam, something that is prized in a good pour of Guiness. If you've had a "perfect pint" of Guiness with the shamrock in the foam head, you know what I'm talking about.
...yep, "cool", but not "cold". I've had it at temperatures ranging from ice-cold to room-temperature (on a warm day), but prefer it mildly-chilled--probably low to mid 50's F.Draught is best (as long as it is a "real" nitrogen draft system. The cans with the nitrogen capsules are good, as well. Not a fan of the bottles.
Haven't grabbed any in a while--might be time to pick-up a case of the cans.
"So I talk to the night, I head for the light, try and hold it on the road. Thank God for the man who put
the white lines on the highway"--a very dear friend for decades Michael Stanley (Gee)--RIP
Edits: 09/03/22
most British beers are served too cold in the US. Serving cool instead of cold really brings out the flavors.
Back for a bit again. Ignore me if you like.
Something about the burnt peat taste I never liked.
Never cared for scotch for the same reason.
we'd get a pitcher at the pub and buy a small bottle of it and dump it in to make the beer stronger.
When I was in England it seemed like everyone drank beer warm. I liked it cold, especially when it's hot outside and you've been working out. It all depends
You can always experiment, one warm, one cold and see
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