Thread: What beer do you drink?

Originally Posted by Bettyboo

Guinness does look beautiful...

Second Best thing to come out of Ireland! After me

In Ireland it tastes very different. In a good way.

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only 2 brews of the gods

I once met an Irish couple in India who loved Guinness, but never drank it outside Ireland: ..."because Guinnesss doesn't travel."

Puts hairs on yer chest

SOmeone on here put me onto a Canadian Brew called Thirsty Beaver. IPA

It's bloody good and I can appily inform everyone I am rapidly becoming addictive hick

Originally Posted by Sailing into trouble

In Ireland it tastes very different.

I wonder why that is? The stuff we get here is from the same brewery.

My guess is that all exported beers contain preservatives, making them taste different at home from here.

Well, some taste different, some don't.

Originally Posted by Pol the Pot

My guess is that all exported beers contain preservatives

Unlikely, in my experience. I would think it's in the mind rather than actually tasting different.

some drink travels well, some not

wine and beer can both taste different, apparently

Ninkasi. The shit is amazing.

Ninkasi Brewing Company :: beers

Bitter & Guiness mixed.

Quality of Guinness is studied by scientific means!!!!!


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The Irish Times - Wednesday, March 9, 2011
Serious issue settled as scientists reveal that Guinness in Ireland tastes best by far
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FRANK McNALLY

A SERIOUS science journal has dared to go where no science journal has gone before by tackling a question that has long vexed mankind (especially when sitting in a pub): does Guinness travel well outside Ireland?

The answer, tentatively, is no. But despite sampling 103 pints in 71 pubs and 14 countries, the researchers admitted further study is needed to back up their preliminary findings that, when ambience and other variables are discounted, Guinness really does taste better here.

The survey was conducted under the umbrella of the Institute of Food Technologists, an international not-for-profit organisation based in Chicago, and published in the latest issue of its monthly Journal of Food Science .

It comprised four researchers from countries with a long brewing tradition – Ireland, England, the Netherlands, and Germany – carrying out the fieldwork over an 11-month period in conjunction with their existing assignments and travel arrangements.

All used identical equipment: including a thermometer, a ruler (to measure head depth), a stopwatch (to measure pouring and drinking time) and a standardised checklist for rating various quality indicators.

But central to each test was a visual analogue scale, scoring the pint’s taste on a scale of 0 to 100. On the overall score, the average Irish pint rated 74. The average for all other countries was 57.

The researchers also considered a range of explanations for the discrepancy, including what they called the “conspiracy theory”, a popular suspicion that the brewery produces three different qualities of Guinness.

The study summed up the belief thus: “The finest quality is given to its own employees, the second best is sold to the people of Ireland, and the worst is exported”.

But the theory was undermined, the researchers said, by their experience that the stout served in the brewery was not the best they had in Dublin.

The four-man team did admit the possibility that the “craic” or “ambience” of the Irish drinking environment could influence quality judgments. They also found evidence for the “line” theory: that Guinness is best enjoyed in pubs where demand for it is high, so that it is never sitting in the pipelines for too long.

That the Journal of Food Science is a serious publication can be inferred from some of the other material in the March issue. One feature is headed: “Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices”. A second reports: “Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954”.

And then there is the catchily titled “Discrimination of Alicyclobacillus Strains Using Nitrocellulose Membrane Filter and Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy”.

The journal also features a study on the development of food for Nasa space missions. Astronauts now enjoy a tastier and healthier diet than ever before, it concludes, but there are challenges still to be faced before they travel “to Mars and beyond”. There is no mention of the use of Guinness in the project.

I do know that the pipes are never cleaned enough here. So, the first pint of the day will have a good part of it sitting in 30Deg plus temperatures for a few hours before it goes into the glass.

One of my favorites. Actually damn good brew.

And probably my favorite brew. Forget the label, It's a damn good beer.

Award Winners..always the Award Winners..

Water taste better than beer.

Originally Posted by Sailing into trouble

My mate was the chief engineer for the Black Stuff until he retired last year. The Draft in Ireland does not travel well. I also remember being told that Guinness is pasteurized whent is shipped overseas.

Exactly what I heard too.

Ahhh! The Guiness is properly exported in the Can. They use a Nitrogen Charge inside. The Nitrogen is released and the Guiness flows properly.
Most beers use CO2.
In Thailand Leo is good for you!

Originally Posted by Bettyboo

I went to the Dublin brewery once, very nice... (a valentine's trip with a Danish girlfriend, my plan, of course... )

Tonight, I had some of this - it's alright.

O hara's? never heard of it. I'll see if the BC LB will order me some in.

A good addition to the beers available in Cambodia.

Kingdom Beer.

There's a pilsener, a dark lager and a bitter.

The pilsener is good, I'm not a huge fan of dark beers, my Brit friends have said the bitter is ok.

^ That's not fair!!!

Not cheap though (for Cambodian standards), prices start at 1.75 and go up to 3USD per bottle.