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DoctorStupid wrote:I was so mad...I went to Sam's Club to get some of this...
...but they had swapped it out the day before for another seasonal! Ruthless is an AMAZING beer if you haven't tried it. Oh well...I got this instead, which is excellent, but still not as good.
It really is good...definitely worth picking up. Very crisp and easy to drink which makes it a great summer/spring beer, but at the same time it has a lot of flavor. Just drank one before posting this!
For those interested...a note about beer serving temperature:
No beer is really meant to be served warm. More like red wine temperature which is around ~50-55 F. There is a very good reason for this. With any drink, the warmer it is, the more flavor you pick up. This is why incredibly cheap lagers made with fillers and chemicals like bud Light need to be served as cold as humanly possible...because you don't want to taste it. Have you ever had a warm Bud Light? It's the most awful flavor on earth. Styles that tend to bee sweeter and malt forward like stouts, porters, dopplebocks, etc have a huge flavor profile and they tend to be very complex. By serving them at typical beer temperature in a frosted glass, you are really muting out most of the flavor the brewer intended for you to taste.
Do an experiment and pour two glasses of stout. Put one in the freezer for 30 minutes and leave the other one out on the counter. Taste them side by side and see how massive the difference in flavor is. This is the very reason red wines are not to be served ice cold...the wine becomes boring and so much flavor is just lost. This is also why really hardcore whiskey drinkers say bourbon on the rocks is for wusses and the only way to drink it is neat. If you do the above experiment with bourbon...ha ha ha...there is no way you will ever question what I'm describing again.\
ANYWAY...bringing it back full circle...the reason everyone always says that the British serve warm beer is because most of the classic English styles are darker malty beers, and they are not served warm...they just seem warm to the average American because we're used to frosted glasses filled with flavorless swill. Keb, it's possible that the bar in Dublin you visited catered to Americans, or perhaps the bar owners just didn't know how to properly serve their beer (yes, it's true....just like in the US there are plenty of people who have no idea what they're doing in Ireland...or anywhere else for that matter).
Lord Simian wrote:It saddened me to see your descent into SF Holster-hood has progressed so far, that you would consider PBR tolerable. Have you started wearing glasses with no lenses, or begun buying Skinny jeans?
Keb wrote:When did you guys go? I was there in 2008.
That shit was cold. Not ice cold but still cold. They even told us on the tour that it should be served cold. It even said on the bottle "serve extra cold".
nietoperz wrote:I've never had a room temperature Guinness in a British pub. Weird.
DoctorStupid wrote:Well one of the things that I have read is that there are slightly different recipes for Guinness depending on where you live. The US has their own version of the recipe, and there is a major Guinness brewery in Jamaica that services South America and they have a different one too. A few years ago we started getting Guinness Foreign Extra Stout in the US, and if I'm not mistaken, that's the "Jamaican" version. I think Guinness in Europe is different, and I've even been told that Guinness in Dublin, specifically, is different than even other parts of Ireland. That I suspect, if true, has to be more of a freshness thing than anything else. I can definitely attest that some styles of beer have a pretty noticeable change in flavor about a week after they are brewed, but it's typically unfiltered and unpasteurized beer where that's most true.
See if you can find the Foreign Extra Achilles...I'd love to see how it compares to Guinness in Ireland (which I've never had). It's very easy to find here in Florida.
achilles wrote:Looking at a beer website, I see stout can be served anywhere from 45 degrees, (described as "cool", to 60 degrees, described as "warm").
I suspect different places serve at different temps. I wonder though why Guinness doesn't seem to travel well. It certainly never has tasted as good here as it does over there. I will note that at my local stores at least, (well, the grocery stores), it's stored in the fridge section with the lagers, which are supposed to be stored colder than stout.
But maybe it's just all the travel itself that messes it up.
Keb wrote:Guinness brewed in Dublin blends with all the pollution in the River LIffey and tastes better
It could be that the beer is brewed at a different brewery in a different country. Sometimes it's imported, sometimes it's brewed at home. For example, Carlsberg beer here is brewed at the Molson brewery, so it tastes different from the Carlsberg brewed in Denmark.
Tasty pollution! But yeah, I guess that's it. I wonder why they brew it differently? I would have thought that building a single brand experience would be the goal...
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