The Bitter Truth About Guinness Beer

Guinness is a stout beer that originated in Dublin, Ireland, in the 18th century. It is now available in over 120 countries and is one of the most successful alcohol brands worldwide. The beer has a distinct dark colour and a creamy head, achieved by mixing the beer with nitrogen and carbon dioxide. In terms of taste, Guinness is often described as having a malty sweetness and a hoppy bitterness, with notes of coffee and chocolate. However, some people find the taste bitter and unpleasant, especially when consumed from a bottle rather than a can or tap. Ultimately, it seems that Guinness is an acquired taste and may not be for everyone.

Is Guinness an acquired taste?

Whether or not Guinness is an acquired taste is a matter of debate. Some people claim that they have loved Guinness since their first sip, while others say that it took them months or years to enjoy it. Many people find Guinness bitter, and some say that it tastes like coffee or like licking a very bitter tree. Others compare it to drinking steak or bread.

Guinness is a stout, a type of beer that originated in Dublin, Ireland, in the 18th century. It is now available in over 120 countries and is one of the most successful alcohol brands worldwide. The flavour of Guinness comes from malted barley and roasted unmalted barley. The unmalted barley is a relatively modern addition, having been added in the mid-20th century.

Some people claim that the best way to drink Guinness is straight from the tap, while others prefer it from a can. Some say that Guinness should be drunk at room temperature or slightly chilled, while others recommend letting it warm up to room temperature before drinking. It is often served with a two-stage pour, where the glass is first filled 3/4 full and then filled to the top after the initial pour has settled. This is said to improve the taste and create a creamy head.

Some people recommend drinking Guinness in a traditional Irish pub or at the Guinness Storehouse in Dublin to get the best experience. Others suggest trying different types of beer before returning to Guinness or drinking multiple pints in one sitting to acquire a taste for it.

Overall, whether or not Guinness is an acquired taste may depend on individual taste preferences and drinking habits. Some people may never enjoy the bitter flavour, while others may find it grows on them over time.

Is Guinness better from a can or a bottle?

There are a variety of factors to consider when choosing between a can or a bottle of Guinness. Some drinkers prefer the taste and experience of draught Guinness, but canned and bottled varieties are more convenient for at-home consumption.

The Science of Widgets

Guinness is known for its creamy head, which is a result of both CO2 and nitrogen being used to deliver the beer. The former causes larger bubbles, while the latter creates tiny bubbles that give Guinness its signature creaminess. To replicate this creaminess in canned products, Guinness patented a spherical floating "widget" in the 1990s, which releases nitrogen into the beer when opened, creating the same creamy head as a draught pour. Widgets of different shapes and sizes were later added to some bottled versions.

The Great Debate

Most Guinness drinkers agree that draught Guinness is superior, followed by cans, and then bottles. However, some argue that the widget in the bottle is not as accurate as the one in the can, resulting in a lower-quality product. Others find that drinking Guinness from a can gives the beer a slight metallic taste. For those who prefer bottles, it is recommended to chill the bottle for at least 24 hours before serving and to pour slowly into a glass without letting the bottle touch the glass.

The Bottom Line

While personal preference plays a role in the can vs. bottle debate, it seems that canned Guinness may offer a more consistent and authentic Guinness experience outside of a pub setting. However, for those who enjoy the ritual of pouring and the taste of Guinness from a bottle, this option may be preferable. Ultimately, the best way to enjoy Guinness is the way you like it!

What is the history of Guinness?

The history of Guinness began in 1759 when Arthur Guinness signed a 9,000-year lease on a disused brewery site at St. James's Gate in Dublin, Ireland. At the time, Guinness was 34 years old and had been introduced to the art of brewing by his father, Richard, who was a land steward for the Archbishop of Cashel. With his £100 bequest from the Archbishop, Guinness had already established a small local brewery in Leixlip with his brother. However, the St. James's Gate site would allow him to build a global brand.

Guinness began by brewing ale, but in the 1770s he started to brew porter, a new type of English beer. By 1799, Guinness had stopped brewing ales altogether and was focusing solely on porter, which would later become known as stout. The first known export of Guinness left Dublin for England in 1796, and in 1799 Guinness brewed his last ale.

When Guinness died in 1803, his son, Arthur Guinness II, inherited the business. Guinness II continued to expand the St. James's Gate Brewery, and by the 1830s it was the largest brewery in Ireland. In the 1820s, he began exporting to destinations like New York, South Carolina, Lisbon, Barbados, and Sierra Leone. He also oversaw the development of a new porter recipe, 'Extra Superior Porter', which was slightly stronger and aimed at the British market. This recipe is still used today in Guinness Extra Stout or Guinness Original.

In the 1850s, Guinness II's son, Benjamin Lee Guinness, took over the business. Under his leadership, the company established the first trademark label for Guinness Stout in 1862, featuring Arthur Guinness' signature, a harp device, and the name 'Guinness'. The success of the business elevated the Guinness family's status, and Benjamin became Lord Mayor of Dublin in 1851. He also contributed to the restoration of St. Patrick's Cathedral.

After Benjamin's death in 1868, his son Edward Cecil Guinness took over the company. In 1886, Guinness became the world's largest brewery and was floated on the London Stock Exchange. By the end of the 19th century, Guinness was producing 1.2 million barrels of porter every year, and the brewery had expanded to 60 acres.

In the 20th century, Guinness continued to expand internationally, opening breweries in London, Nigeria, Malaysia, Cameroon, and Ghana. The company also began to diversify its product offerings, introducing Harp Lager in the 1950s to meet demand for lighter brews. In 1997, Guinness merged with Grand Metropolitan to form Diageo PLC, which still owns the Guinness brand today.

Today, Guinness is sold in over 150 countries, and 10 million glasses of the dark, creamy stout are enjoyed every day around the world. The St. James's Gate Brewery in Dublin remains a popular tourist attraction, with visitors able to see the original lease with Arthur Guinness' signature.

What does Guinness taste like?

Guinness is a stout beer that originated in Dublin, Ireland, in the 18th century. It is now available in over 120 countries and is one of the most successful alcohol brands worldwide. But what does Guinness taste like?

Guinness has a distinct flavour that can be described as a combination of malty sweetness and hoppy bitterness, with notes of coffee and chocolate. The roasted unmalted barley used in its brewing gives it a unique roasted flavour. The beer also has a creamy and smooth texture, which is a result of mixing it with nitrogen and carbon dioxide during the draught process. Some people describe the taste as "velvety" or "liquid candy".

The taste of Guinness can also depend on how it is served. Many people prefer drinking Guinness on tap or from a can, as they believe that the bottles can affect the taste negatively. Additionally, the shape of the glass can impact the taste, as the nitrogen bubbles in the beer tend to sink in wider vessels and rise in narrower ones. Drinking Guinness at the right temperature is also important, as it can enhance the flavour. The recommended serving temperature for draught Guinness is between 6-7 °C, while Extra Cold Guinness is served at 3.5 °C.

Overall, Guinness has a unique taste that may be an acquired taste for some. It offers a complex combination of sweet and bitter flavours, with a smooth and creamy texture that makes it a popular choice for beer enthusiasts around the world.

How is Guinness made?

Guinness is a stout beer that originated in Dublin, Ireland, in the 18th century. The process of making Guinness is a lengthy one, and the beer has a distinctive flavour and creamy mouthfeel. Here is a detailed breakdown of how Guinness is made:

Ingredients

Guinness is made from a combination of water, barley, hops, and yeast. The water is sourced for its purity, while the barley is both malted and roasted to contribute to the beer's characteristic dark colour and unique taste. Hops are added for bitterness, balancing the sweetness of the malt, and acting as a natural preservative. Yeast is vital for fermentation, converting sugars from the barley into alcohol.

Milling and Mashing

The first step in making Guinness is milling and mashing. Malted barley, grown by local Irish farmers, is crushed by the brew house mills and then combined with heated water from the Poulaphouca Reservoir. This mixture is mashed to extract the brewing sugars, and then separated into a liquid called "sweet wort" and the grains.

Roasting

The roasting process gives Guinness its unique taste and rich ruby colour. The barley is dark-roasted at exactly 232 degrees Celsius, a temperature that gives Guinness its distinctive flavour.

Boiling

The sweet wort is then boiled with hops for 90 minutes. This step helps to balance and enhance the flavour of the beer. Guinness has twice the amount of hops as most other beers, resulting in an intense taste.

Fermentation and Maturation

After boiling, the wort is cooled and transferred to fermentation vessels. Yeast is added, and fermentation occurs. The beer then undergoes maturation to develop its flavours. The Guinness yeast strain has been passed down for generations, and a portion is kept under lock and key in case something happens to the main supply.

Nitrogenation

Before packaging, the beer is nitrogenated, which provides its iconic creamy mouthfeel. Nitrogen produces smaller, finer bubbles than carbon dioxide, resulting in a velvety, creamy texture. This step also ensures that canned Guinness tastes just as good as draught.

Pouring

The way Guinness is poured also contributes to its unique characteristics. To achieve the perfect pour, a clean, dry glass is tilted at a 45-degree angle and filled until it's about three-quarters full. The beer is allowed to settle, forming the creamy head. Finally, the glass is filled to the top by pouring straight down the middle. This process, known as the "119.5-second pour," ensures the beer's famous surging effect and thick, creamy head.

Frequently asked questions