In anticipation of St. Patrick's Day, I present for you my write up on Guinness.
Ireland and its Guinness...
I heard a few Guinness sales persons on the radio a few weeks back. They were attempting to dispel the myth that Guinness tastes different in Ireland, claiming that the Guinness here in America is every bit as good as it is in Ireland... Malarkey!
The Guinness in Ireland is completely different from anything I have found here in the states. Their are varying grades of how authentic certain establishment's Guinness is, but NONE compare to the Stout served up in Ireland. Allow me to describe a few of the differences.
Smoothness - Most Guinness in the states has a funny bite to it. About 2 seconds after a sip there is a bitterness that I find semi-irritating. The intensity of this bitterness varies from establishment to establishment, and may related to the temperature issue explained below.
Temperature - Most pubs in America have little facility to keep their Guinness at the ideal temperature, which may contribute to its bitterness and bite. Regardless, to be properly enjoyed Guinness should be served between 48 and 52 degrees. Other beers are typically served between 39 and 45.
Thickness - Guinness in Ireland is typically thicker than in the states. Even when held up to bright light, it is impossible to see any glimmer of light through the stout. You'll notice that toasting produces more of a thud than a *clink*. It sounds like you're banging together milkshakes.
The Informed Pour - Now, I'm not about to go criticize every Bartender who slipped up while pouring a Guinness, but it is an essential part of the whole Guinness experience. The 2-Step pour along with the proper tap and gas settings is essential to the perfect Guinness pour. Most American bartenders consider such things for show, but never really stop to appreciate the significance of the pour. Ideally a Guinness should take no less than 2min to pour. 2oz must be left for the head, and if done properly the frosty white head will last of the duration of the pint. When ordering a Guinness in Ireland, one expects to wait between 2-5 minutes. 2min is required to ensure a proper initial pour, settlement time, and top off.
The Head - the head of the mighty Guinness is legendary. Though part of its formation relates to the pouring technique, even when poured properly, I have yet to see a Guinness in America froth up the way it does in Ireland. The formation of this head could relate to any/all of the issues mentioned above.
... though they say all Guinness comes from Ireland, I'm inclined to doubt it. The difference may all lie in the factors outlined above, but I believe that even when poured & chilled to textbook perfection, there is still a difference. Any experienced Guinness drinker will detect every drop of difference, once he or she has compared the two.
I will continue to drink Guinness both in the states and abroad. I have managed to locate the best pour in my area, and frequent the establishment as often as needed. Regardless, I still hold the Guinness in Ireland sacred, and know marketing departments who insist otherwise to be absolutely American and completely FULL OF !@#$%.
"Guinness for Strength" ... enjoy your St. Patrick's Day pints lads.
Andrew and I were at the pub last night when we started discussing the McDonalds creation known as the Shamrock Shake which is added to McD's menu every year around St. Patrick's Day... It led to a slew of comments from other patrons and pub staff, so I thought I'd bring it to my blog, and see what all of YOU thought.
