September 2005 - Guiness Stout
Welcome to the second edition of Drink of the Month, by me, Craig
Whitton. Last month, we focused on the Martini; this month I’m
switching gears completley and giving an overview of a beverage that is
indeed very near and dear to my heart: Guiness Stout.
First of all, note that I called it “Guinness STOUT”. Guiness is not a
beer; rather, very little of what we call “beer” is actually “beer”.
It’s usually more complex, being properly called an Ale, Pilsner, India
Pale, etc. depending on what it is.
But Guinness is in a league of its own. Anyone who’s been to any kind
of pub has either heard of, seen, or even tasted the thick black brew
that has more in common with engine oil then with Beer. It is about the
consistency of milk, with a very bitter taste to it, but
oh-so-refreshing. Also noticeably absent is anything extreme in the way
of carbonation–Guiness is carbonated, but it doesn’t usually taste like
Soda, like some beer does. The carbonation is all part of the ritual.
And ritual it is! Seasoned Guinness drinkers can tell if the brew was
poured to fast, too slow, too hot, too cold, and even down to if it was
poured with Nitrogen (Proper!) Or Carbon Dioxide (WRONG!). It first
starts with using the proper glass–Guinness should only be served in a
Pint glass, with Guinness logos on the side. This usually ensures that
the glass will be the right shape.
Then, as with all on-tap beverages, the inside of the glass should be
rinsed thoroughly. This serves two purposes: One, it helps lubricate
the beer down the side of the glass, making for a smoother pour
(important to get the right amount of head), and two, it makes sure
there is no residual detergent in the glass which can and will cause
the beer to go flat instantly. Many times I have had a pint of drought
at a restaurant that was from a fresh, cold tap with full tanks of CO2
only to have it served as flat as a pancake because of too much
residual detergent in the glass.
So now we have a slightly damp Pint glass with Guinness Logos. What
next? Well we pour! But not so fast there, bucko. I know it’s tempting
to tear into that wonderful black gold as soon as possible, but
Guinness is like hunting. Patience is a virtue. First, the Guinness
should be poured down the side of the glass until it just barely
overtakes the area where the glass tapers out. Then, it should be let
to sit for about a minute until the Cascading effect is finished. Watch
it, imagine the wonderful flavor and texture, like a cool glass of milk
that fills you up like Grandma’s Potato-and-steak stew, but DO NOT
RUSH. It is very important. Even a person new to Guinness drinking will
be able to tell a well poured Guinness from a poorly poured one.
After the cascading is finished (as I said, about a minute), then
finish the pour down the side of the glass. Some bars top it off with a
little shamrock drawn in the foam; this is purely aesthetic and if the
bar has 300 customers and only one tender, you are NOT going to get a
shamrock. But you should ALWAYS get a properly poured Guinness. Watch
them pour it, and refuse it if they do not do it properly. If you can’t
possibly watch it, well there are a few telltale signs. First of all,
the taste. It’s hard to describe, but a poorly poured Guinness will not
have the smoothness of a good one, and it will usually taste a bit too
much like charcoal. Also, the head should be about 1 to 1.5 inches, no
smaller, no bigger. Smaller means it sat too long, bigger means it was
rushed. And the head should be more or less a consistent off-white
color, like a very, very light brown. Any dark spots show a rushed
pour. You DO have the right to refuse the drink if not poured properly.
Guinness Breweries is very strict on what bars they allow to sell their
beverage, and consistently bad pours will have Guinness out of that bar
in no time. It’s the best selling “beer” in the world for a reason:
Quality control, training of staff, and they can afford to drop the
less-then-good bars from their roster.
There are more myths, rumors, and fun facts about Guinness then you
could shake a stick at. So many, in fact, that the Guinness family
started that oh-so-familar Guinness Book of World Records to set the
facts straight. However, the myths carry on–for example, for every 4
million gallons of Guinness brewed, 2 million stay in Ireland (Meaning,
that the tiny Island drinks as much Guinness as the rest of North
America and Europe put together). Guinness does, however, only use
grains grown in Ireland, and they have a very specific recipe. The
canned and bottled varieties we have over here taste very differently
from the on-tap stuff in the Emerald Isle, which puzzles many, but it’s
really quite simple. The canned and bottled stuff is Guinness Extra
Stout; the on-tap brew is simply Guinness. They are different products
of the same brewery. Although, the idea that the Guinness tastes better
in Ireland is actually true–The Guinness Brewery has special teams that
travel the country and clean every single line that Guinness flows
through every 2 weeks, meaning that the Guinness you drink in Ireland
is more pure, and more fresh, then anywhere else in the world.
Guinness is a wonderful drink, but somewhat of an acquired taste. Those
who like it, love it, and often drink nothing else. Print off this
article, and bring it with you to your favorite Irish-style pub that
serves Guinness, and try a properly poured, chilled, and served
Guinness. You may have a new favorite drink!
By Craig Whitton.
Any questions/comments/omissions are very welcome! E-mail Craig at info@m3bartending.com.
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