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).
Yes, the brewery in Dublin served it up to me at room temp. As did all the pubs in England and Ireland where I had it Over here, they refrigerate it. I'm not sure if it just doesn't travel well, or the refrigeration damages it, but all the Guinness I've had here tasted like sewer water in comparison, even when I let it go to room temp.
Slightly off-topic, had anyone here tried Japanese whiskey? I've started seeing it in my local liquor super-stores, and I'm wondering if I should try it---and if so, what kind, keeping in mind I don't want to spend like crazy just to sample one. My favs in that respect are in order, a good single malt scotch, Bushmills, and Jack, or possibly a good Kentucky bourbon. Canadian whiskey is like the Prius of whiskies. Bland, not potent, and not worth the effort---at least the stuff I've tried.
Achilles is the kind of evil that hollows out a volcano for a lair, and sends killer robots after his enemies.---Lord Simian