GUINNESS® DRAUGHT

Adored since 1959, it’s the powerful surge and settle that gives GUINNESS® Draught beer its uniqueness. Lovingly poured around the world, GUINNESS® Draught is one of best-selling imported beers in the USA.

A unique mix of nitrogen and carbon dioxide helps create GUINNESS® Draught’s liquid swirl that tumbles, surges and gradually separates into a black body and smooth creamy head.

The rise and fall of our bubbles has perplexed PhD physicists. But all you need to focus on is the taste. With an initial malt and caramel flavour, GUINNESS® Draught finishes with a dry roasted bitterness. Enjoy.

Six Degrees of Preparation
GUINNESS® Draught is best served at 6°C (that’s 42.8°F), with the legendary two-part pour. First, tilt the glass to 45 degrees and carefully pour until three quarters full. Then place the glass on the bar counter and leave to settle. Once the surge has settled, fill the glass to the brim. It takes about 119.5 seconds to pour the perfect pint. But don’t fret. It’s worth the wait.

 

GUINNESS® EXTRA STOUT

GUINNESS® Extra Stout is steeped in heritage - a whole costume drama in a bottle. It’s naturally GUINNESS® a complex beer full of character that’s great with food.

Strong tasting with a distinctive roasted bitterness, GUINNESS® Extra Stout is our authentic carbonated classic. It’ll transport you back to an 18th Century world of stouts when the ancestor of this beer was known as GUINNESS® East and West India porter. In 1821, the definitive early GUINNESS® became known as Extra Superior Porter.

At 5% ABV, it’s a mature, conditioned brew for a richer GUINNESS® beer experience.

Extra Inspired

GUINNESS® Extra Stout is our equivalent of fine wine. With texture and tradition in equal measure, it’s GUINNESS® to savour: connoisseur’s GUINNESS®. GUINNESS® Extra Stout is beer to enhance the flavour of meat in a casserole and GUINNESS® to concoct your own cocktails. So handle with care.

 

Guinness Facts

"No other brewery uses as much roasted barley as Guinness, which prepares its own." (MJBC, p 181)
"The brewery...uses several varieties (of hops), among which Goldings are perhaps the most influential." (MJBC, pp 180-181)
In an earlier thread, someone claimed that Guinness used hops from Texas. There is no such mention of hops from Texas in MJBC, but I am willing to be convinced. However, the Extra Stout that used to be brewed at the Park Royal Brewery in London used "English and American whole hops" (RADA. p 163)
Guinness "...uses its original yeast, though this has been selected down from several strains to one, which was arrived at in about 1960. It works at high temperatures (around 25'C/77'F), and it is very dispersed, having neither risen to the top nor sunk to the bottom, when it is removed by centrifuge." (MJBC, pp 181)
"Dublin makes five or six principal versions of Guinness, in a total of 19 variations, and exports around 40 percent of its output." (MJBC, p 181)
All the grain used by Guinness is grown in Ireland. The non-malt grains used in the domestic product is 25% flaked barley and 10% roasted barley. (MJBC p 181)

 

References:
MJBC - Michael Jackson's Beer Companion (1993)
MJPG91 - MJ's Pocket Guide to Beer (1991)
RADA - Real Ale Drinker's Almanac

 

Q:A:
What temperature is correct for serving Guinness?

Guinness can be served cooler than other ales. 5-8 degrees celsius is about ideal, although some places keep their Guinness at cellar temperature along with their other ales.

What is a Black and Tan?

Guinness (or some other stout) mixed with another lighter coloured beer such as a pale ale or lager.

What is Black Velvet?

Guinness and Champagne in equal proportions (MJBC p 176)

Are there other Guinness drinks?

A poor-man's Black Velvet is Guinness and cider. There are several variations involving black current cordial or cassis. Cordial will sweeten a Guinness, and if poured in through the head, leaves a purple "splotch" in the head. A Purple Meany is half Guinness, half bitter (the dregs of the cask if possible) and cordial.