4 ms·

It's certainly an acquired taste, I tried some last year from a can (although I'm think I can get it on-tap locally) and it was not what I was expecting! It ha

by dhughes 17y ago

It's certainly an acquired taste, I tried some last year from a can (although I'm think I can get it on-tap locally) and it was not what I was expecting! It has a very strong burnt caramel taste, which I didn't really like or at least was not really in the mood for (at a noisy house party of 20-somethings). I didn't know if it was supposed to be served cold or room temperature, I've heard stories that it is supposed to be at room temperature but I couldn't fathom that so I chilled it a bit. Maybe in a quiter setting I'll give it a second chance, with a last name of Hughes I believe it's my genetic heritage to like Guinness.

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- berntb 17y ago
  He he, let me guess... :-) You're the type of person that tells someone eating sushi for the first time -- "That green stuff is guacamole -- you should smear quite a lot of it on the fish..."
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- electromagnetic 17y ago
  A vanilla float in a Guinness is surprisingly good. A shot of blackcurrant liqueur in Guinness goes pretty well (in fact a lot of liqueurs do), but I personally recommend a coffee liqueur if you aren't going to drink it straight.
electromagnetic 17y ago
Beer is best served ~3 degrees (~37.4F), at ~1 degree it doesn't aroma properly (most taste comes from smell) so a flavourful beer like Guinness will taste lifeless, however over ~5 degrees a beer can become warm rapidly and unappetising. In the UK casks are supposed to keep below 13 degrees (~55F), however this isn't always the case. The places I frequented had a refrigerated cellar and IIRC kept it around 9 degrees. The reason why beer is served so comparatively warm in the UK is because of an age old tradition for the workmen coming into the pub; essentially you order two pints, the first one should be finished before they've finished pumping the second, and the second shouldn't last too much longer! Dark beers like Guinness do, however, stay cooler longer than the light lagers, so perhaps this is another reason to the reluctant change of chilled beer in the UK, but I'm certainly not against it.
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by dhughes 17y ago

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berntb 17y ago
He he, let me guess... :-) You're the type of person that tells someone eating sushi for the first time -- "That green stuff is guacamole -- you should smear quite a lot of it on the fish..."
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electromagnetic 17y ago
A vanilla float in a Guinness is surprisingly good. A shot of blackcurrant liqueur in Guinness goes pretty well (in fact a lot of liqueurs do), but I personally recommend a coffee liqueur if you aren't going to drink it straight.

electromagnetic 17y ago

Beer is best served ~3 degrees (~37.4F), at ~1 degree it doesn't aroma properly (most taste comes from smell) so a flavourful beer like Guinness will taste lifeless, however over ~5 degrees a beer can become warm rapidly and unappetising. In the UK casks are supposed to keep below 13 degrees (~55F), however this isn't always the case. The places I frequented had a refrigerated cellar and IIRC kept it around 9 degrees. The reason why beer is served so comparatively warm in the UK is because of an age old tradition for the workmen coming into the pub; essentially you order two pints, the first one should be finished before they've finished pumping the second, and the second shouldn't last too much longer! Dark beers like Guinness do, however, stay cooler longer than the light lagers, so perhaps this is another reason to the reluctant change of chilled beer in the UK, but I'm certainly not against it.

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