Guinness, room temperature or cold?

**beloitpiper** · 21st November 07, 01:45 PM

Originally Posted by arrogcow

Ain't nobody in Canada making Guinness.

Labatt in Canada makes Guinness for sales in North America.

**BEEDEE** · 21st November 07, 01:50 PM

Originally Posted by beloitpiper

Labatt in Canada makes Guinness for sales in North America.

So that's why it does not taste as good as draft in Dublin.

Brian

**Colin** · 21st November 07, 02:19 PM

Originally Posted by BEEDEE

So that's why it does not taste as good as draft in Dublin.

Brian

I'll second that. They used to make Guinness in the bottle here for Canadian sales (long before widgets in cans and bottles) and it was putrid stuff. At least with the widget now you can get a decent Guinness for at home.

Originally Posted by arrogcow

And for the record, the only thing worse than mass produced American beer is mass produced Canadian beer.

Adam

That's because you are used to more water content in your beer than we use up here

Most "Canadian" brands that you guys get down there is actually made down there. Similarly, most "American" brands we get in store here is made in Ontario. So technically they both suck.

**Rob Wright** · 21st November 07, 02:49 PM

Samuel Smith's Oatmeal Stout is the best commercial stout I have tasted, I prefer it to Guinness and Murphy's, it has a slight creaminess that other stouts do not have that I really like.

Rob

**beowulf67** · 21st November 07, 03:19 PM

OK, this thread is making me thirsty. Some interesting info about the different varieties of Guinness.

**beloitpiper** · 21st November 07, 04:00 PM

Originally Posted by BEEDEE

So that's why it does not taste as good as draft in Dublin.

Yeah, there's a few differences between the Guinness in North America and Irish Guinness. First of all, Guinness in Ireland is about 4.2% ABV while the stuff in the US is 6% ABV; also Irish Guinness is unpasteurized while American Guinness is; another factor is clean lines, if the keg lines are not cleaned and the stout just sits in the lines the Guinness will become bitter, but in Ireland, where Guinness is drank a lot more frequently, the lines clean themselves due to the beer constantly running through them.

All of these factors contribute to a different tasting stout in the US.

**Big Paul** · 21st November 07, 04:04 PM

I like beer cold.

Originally Posted by ccga3359

That's like whisky, right? the only hard liquor I partake in is Southern Comfort which I've noticed is now distilled in Louisville KY. Does this now mean that SoCo is now a bourbon?

SoCo is not a Bourbon...

Originally Posted by Big Homestead

Hoegaarden. Click here to learn more.

OH YUM!:beer:

int:

Originally Posted by Crusty

Hey man, not all of us are Detroit or Chi-town skinheads...

Heah now!!!

**Nervous Jock** · 21st November 07, 04:18 PM

Originally Posted by beloitpiper

First of all, Guinness in Ireland is about 4.2% ABV while the stuff in the US is 6% ABV;

This is simple economics, if its 6% you get pi$$ed more quickly than if its 4.2%. The quicker you get pi$$ed the less you buy.

**arrogcow** · 21st November 07, 07:20 PM

Originally Posted by beloitpiper

Labatt in Canada makes Guinness for sales in North America.

News to me, but Guinness website confirms. However US Guinness still comes from Ireland (also from their website). And the "Essence" that is used in Canada also is brewed in Ireland. http://www.guinness.com/global/beer/brewing/where/

Adam

**fluter** · 22nd November 07, 05:46 PM

Originally Posted by starbkjrus

Nice thread Grant. It seems as a whole we like our beer.

Yup, even those of us who no longer drink it.

Kaliber is the best I can do, most days. I have found some very excellent NA's around and about.

On trips to the U.K. I've had the advantage that my wife (whose taste in ale is impeccable) let me sample her foam. As some have observed, I could spend more on my coffee than on her ale!

However in most venues, the coffee is excellent.