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Guinness is a good drop.

Pauliedragon

I'm a Heineken drinker but being the day that's in it I went on the black stuff yesterday and it was surprisingly nice. Such an easy pint to drink. I might change my habits.

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squawker

why do pubs still do the two pint pour?

the low cask / high cask system of pouring a pint just doesn't exist anymore

is it now just a case of tradition?

OldMrBrennan83

squawker wrote: »

why do pubs still do the two pint pour?

the low cask / high cask system of pouring a pint just doesn't exist anymore

is it now just a case of tradition?

Tradition and not getting a 2 inch head or a sloppy hand.

[Deleted User]

squawker wrote: »

why do pubs still do the two pint pour?

the low cask / high cask system of pouring a pint just doesn't exist anymore

is it now just a case of tradition?

Because it’s necessary to get a proper pint. Also is there anything better to watch than a line of pints settling on a bar?

squawker

Benjamin Vast Apostrophe wrote: »

Because it’s necessary to get a proper pint

but its not, nitro in the barrels is regulated and its all from the same batch

the two pint pour is irrelevant these days

Taken from

http://allaboutbeer.com/man-invented-nitro-guinness/

To give you a sense of what they were trying to replace, here’s how Martyn Cornell describes Irish Guinness in Amber, Gold, and Black:

“In the pub, the casks containing this highly conditioned beer were known as ‘high,’ while casks containing maturer, less lively beer were know as ‘low.’ Publicans would fill glasses three-quarters full from the ‘low cask’ and then top them up with foaming beer from the ‘high cask.’ The ‘high’ and ‘low’ cask system was in use until at least the 1960s.”

Ash recalled this himself. “The barman would take a whole minute to fill one glass. He had to get a low pressure cask over a period of time and then the high pressure one, and he had to mix them. He had to be very skilled, the Irish publican, because it took a minute to get a glass. Every barman had his own process. It was all very amusing.”

[Deleted User]

squawker wrote: »

but its not, nitro in the barrels is regulated and its all from the same batch

the two pint pour is irrelevant these days

Taken from

http://allaboutbeer.com/man-invented-nitro-guinness/

To give you a sense of what they were trying to replace, here’s how Martyn Cornell describes Irish Guinness in Amber, Gold, and Black:

“In the pub, the casks containing this highly conditioned beer were known as ‘high,’ while casks containing maturer, less lively beer were know as ‘low.’ Publicans would fill glasses three-quarters full from the ‘low cask’ and then top them up with foaming beer from the ‘high cask.’ The ‘high’ and ‘low’ cask system was in use until at least the 1960s.”

Ash recalled this himself. “The barman would take a whole minute to fill one glass. He had to get a low pressure cask over a period of time and then the high pressure one, and he had to mix them. He had to be very skilled, the Irish publican, because it took a minute to get a glass. Every barman had his own process. It was all very amusing.”

But it is, I’ve had one pint pours and they just aren’t the same. The head is never right for a start.

squawker

Benjamin Vast Apostrophe wrote: »

But it is, I’ve had one pint pours and they just aren’t the same. The head is never right for a start.

I call placebo on that one, there will be no difference except the head might be a bit bigger on the odd pint

JohnnyFlash

Nitrogen must exhibit different properties in a Guinness glass than it does anywhere else in the universe.

OldMrBrennan83

squawker wrote: »

I call placebo on that one, there will be no difference except the head might be a bit bigger on the odd pint

Bigger on most. And bigger is unacceptable.

squawker

OldMrBrennan83 wrote: »

Bigger on most. And bigger is unacceptable.

but does this change the taste?

OldMrBrennan83

squawker wrote: »

but does this change the taste?

I don't know these days, I get a replacement. But yes any time I did before it was unpleasant.

Church on Tuesday

Benjamin Vast Apostrophe wrote: »

Much better from a can than a bottle imo but nothing beats a pint from the tap, absolute nectar (provided it’s a good pint that is).

Granted it's years since I had it from a can, so must try it again.

Nothing beats tap for me tbh and the two pint pour is a must, trust me I've had pints of Guinness that was just chucked into a glass from tap and it was a waste of time and more importantly money.

hetuzozaho

Pinch Flat wrote: »

Draft is a relatively new thing.

Yeah drank by lads who think they're big Guinness drinkers. When really they don't even like Stout. Diageo got around that anyway

pump it full of nitrogen and make it nice and cold. "Like cream" / "nectar" etc haha

demanufactured

I like a pint of leann foilin myself.
It's a tastey sup.

Unfortunately nowhere near me has it at the moment.

Mike Oxlong

demanufactured wrote: »

I like a pint of leann foilin myself.
It's a tastey sup.

Unfortunately nowhere near me has it at the moment.

Thats a brilliant drop... but same issue here, nobody has it on tap

hetuzozaho

demanufactured wrote: »

I like a pint of leann foilin myself.
It's a tastey sup.

Unfortunately nowhere near me has it at the moment.

Yeah that's my favourite Irish Stout. 4 for 10 in Obriens beside me.

Will always grab it when I see it on tap.

Ush1

Isn't stout and any decent beers supposed to be served room temperature?

If you want it cold you probably actually don't like the taste.

demanufactured

Ush1 wrote: »

Isn't stout and any decent beers supposed to be served room temperature?

If you want it cold you probably actually don't like the taste.

Did a bit of reading on it before.
Not room temp, but actually cellar temp, a bit warmer than chilled.

Most cask ales in the UK will be served at cellar temp.

I dont think I'd like a room temp pint to be honest.

EmmetSpiceland

Ush1 wrote: »

Isn't stout and any decent beers supposed to be served room temperature?

If you want it cold you probably actually don't like the taste.

That works well for those pissy American beers like Budweiser, Corrs Light and Miller.

hetuzozaho

Ush1 wrote: »

Isn't stout and any decent beers supposed to be served room temperature?

If you want it cold you probably actually don't like the taste.

Most people just don't like the taste. Its funny hearing them talk about a bottle of Guinness the way they do. That's how Guinness tastes, you don't like it, that's fine, we have nitro Guinness for that. And then they'll harp on about pint of plains being your only man

I'm sure Flann enjoyed an ol bottle of stout. Was he even drinking nitro at the time ha?

[Deleted User]

Stout needs to be chilled, not freezing as it is in many places but definitely cooled. Room temp Guinness is awful.

demanufactured

hetuzozaho wrote: »

Most people just don't like the taste. Its funny hearing them talk about a bottle of Guinness the way they do. That's how Guinness tastes, you don't like it, that's fine, we have nitro Guinness for that. And then they'll harp on about pint of plains being your only man I'm sure Flann enjoyed an ol bottle of stout. Was he even drinking nitro at the time ha?

To me , a pint of plain is Porterhouse Plain , savage pint.

hetuzozaho

Benjamin Vast Apostrophe wrote: »

Stout needs to be chilled, not freezing as it is in many places but definitely cooled. Room temp Guinness is awful.

Nah I like the taste of Stout, so I have my hot poker at the ready for a proper pint of plain.

Kids these days.

Truckermal

Cheers everyone especially Jayzeus and Mr. Nox....:D:D

corner of hells

Truckermal wrote: »

Cheers everyone especially Jayzeus and Mr. Nox....:D:D

How did you get your pint to balance sideways ?

Truckermal

corner of hells wrote: »

How did you get your pint to balance sideways ?

You have to be years at it....:D

ben.schlomo

Benjamin Vast Apostrophe wrote: »

Stout needs to be chilled, not freezing as it is in many places but definitely cooled. Room temp Guinness is awful.

That's only good for stuff with no flavour, like Guinness. You can't have a quality stout served cold.

Larbre34

ben.schlomo wrote: »

That's only good for stuff with no flavour, like Guinness. You can't have a quality stout served cold.

Stout snobbery eh? I bet you put your red wine on the radiator and all.

You absolutely can have quality stouts served colder than room temp, I've had some beautiful ones

awec

Pints of it are lovely.

The bottles of it are lovely.

It's nice chilled (but not really cold like lager).

Anyone who thinks you need to drink stout at room temperature should go take their head for a shite.

Stout hipsters might be more annoying than beer hipsters. "Ooh, look at me, I prefer this stout brewed in ballygobackwards that's strained through a farmers sock over your mass-produced Guinness muck, you can really taste the turf, and it's best drank like a cup of tea". Spare us all.

Feisar

Benjamin Vast Apostrophe wrote: »

Stout needs to be chilled, not freezing as it is in many places but definitely cooled. Room temp Guinness is awful.

Hard to beat a bottle off the shelf, a rail dusty wan from the back.

ben.schlomo

Larbre34 wrote: »

ben.schlomo wrote: »

That's only good for stuff with no flavour, like Guinness. You can't have a quality stout served cold.

Stout snobbery eh? I bet you put your red wine on the radiator and all.

You absolutely can have quality stouts served colder than room temp, I've had some beautiful ones

There's a difference between cold and colder than room temp. Stout straight from a fridge isn't a patch on one not drank that way. And don't worry your little head I don't drink red wine.