Guinness, room temperature or cold?

[Casper]

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

Well, Guinness DRAFT still comes from Ireland.

Its the EXTRA STOUT in bottles, with no widget, that's brewed locally. 2 different types altogether, really...

[Scott Gilmore]

.... I have yet to find a Guinness as good as one from a tap in Ireland...

Colin approaches the relevant point.

Yeah, there's a few differences between the Guinness in North America and Irish Guinness. ... Irish Guinness is unpasteurized while American Guinness is [pasteurized] ...

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

Precisely. The pasteurization process kills much of the flavor.

Mass produced, micro brews and other boutique beers sold here all function under the same handicap. It's the reason much of our food lacks the range of flavor others in the world enjoy. The supposition that brewers here are universally incompetent is only partially true.

[Marcel]

Ok, I just read this whole thread and I don't have any beer in the house. That was a big mistake!! I sure am thirsty.:beer:
And for the record I like dark and amber beer cool, light beer cold(because I only drink it when I'm really thirsty and want some water) and if you want to taste all kinds of amazing beer, go to the Czech Republic.

[davedove]

No beer is meant to be served at room temperature (70 degrees). But many English-style ales are meant to be served at cellar temperature, which is 50-55 degrees. This might seem warm to Americans who are used to drinking their beer ice cold (30-40 degrees).

The above statements on 'cellared temperature' also hold true to wine. Whites are to be chilled, and reds are to be served at 'room temperature'. Well, when those rules were made, 'room' temperature was 10-12c, not the 20-22c that it is now.

I'm glad this has been mentioned. As Casper said, the "rules" were written when "room temperature" was cooler than it currently is. I find that most red wines are better when cooled slightly. The same could be said for some beers.

Beer for me is like whisky or wine. I am a fan of many and I dislike several. I usually can't stand the big breweries (sorry guys, but I can stand the US big breweries even less), but I have also had some pretty crap microbrews as well as some really fantastic ones.

We always have to remember that the megabreweries are very good at what they set out to do: make a large quantity of a very consistent product and market it around the world. There goal is not to explore the nuances of flavor - despite what some of the commercials say.

[emolas]

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.

Kaliber is one of my favourite NA beers. Does anyone know of a NA stout?

As for Guinness, I'll take it any way it's served.