Lord_Griff wrote:Are you on your own Brooks?
davyK wrote:Guinness outside Ireland, unless specially imported is treated to last longer - some sort of pasteurisation I'm led to believe. It isn't as processed in Ireland and tastes fresher. The head in Ireland is different too - it requires two stages to fill a pint and if conditions are right it will hold a match upright right to the bottom. The length of pipe to the keg makes a difference - shorter runs are better, and the storage temperature. A pub I frequented once offered Guinness from the cold store, under the counter or a mix - it did make a difference. Cold Flow is vile. There is a pub in Killarney that throws out its stock after a lightening storm - claims of atmospheric pressure and its effect - but that could be hokum. It varies a great deal from pub to pub. It took a serious dive in the North of Ireland about 20 years ago (at that time I moved to drinking it from a bottle) but it's pretty good now if the pub is well run. I have rarely enjoyed a pint outside Ireland. Had a few good ones in Cricklewood while in London and I think I remember a decent pint in Liverpool too.equinox_code wrote:Does Guiness actually vary from one place to another? Why would it?
fullspectrum wrote:I'm gonna play Streetfighter and drink the Japanese IPA I just bought after this chat.
Kow wrote:Jesus. Some people...
indigo wrote:It is. I much prefer it to Guiness.
Kow wrote:No, piss.
Kow wrote:Guinness is all down to how well the pipes are maintained and how well it's pulled. There are a lot of myths around it. It's often shit here because nobody knows how to pull it, either all head or no head at all.
Paul the sparky wrote:Sorry, typo. I meant did you just call his piss a puff?Kow wrote:No, piss.
n0face wrote:I used to work in an O'Neills where we had to draw a shamrock on Guinness. I could do quite a good naked lady over three pints and a cock on a pint of Guinness and black.
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