Cheers!

The one thing I find really intruiging by Guinness is the effect temperature has on it’s taste. Maybe it’s in my head but I’ve tested this theory on a lot of friends and the results are pretty universal – when it’s served cold (colder than most taps in North America), it becomes less bitter and more nutty. Very few pubs keep it cold enough (or warm enough if you are ultra traditional) and I’ve found that people who find it rich will actually find it much more “drinkable” when chilled further.

The UK has an EXTRA cold version which is essentially the same beer except they chill the lines all the way to the tap to keep it cold. THey also have a draft product called Guiness Red in some areas which is similar to Guiness with a bit of amber in it. Been too long to offer a taste profile though

Thanks for the blog, learned quite a bit,

Joel