Guinness West Indies Porter Beer | 6% vol | 8 x 500ml | Mellow & Complex | Hoppy | Notes of Toffee & Chocolate | Porter with More Hops & Higher Gravity | Brewed in Ireland

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But by far and away when it comes to Guinness in the United States, it’s the creamy, dreamy Guinness Draught Stout that reigns supreme. The Origin of Guinness Draught Stout: The Two-Part Pour Photography courtesy of Guinness

The publican or bartender had to blend those two together on their own to make the perfect beer. This two-part pour became an integral part of Guinness’ history. One that follows the beer still to this day. See, by the mid-twentieth century brewers began using single stainless steel kegs to store beer instead of a two-barrel system. Brings a smooth and creamy moderately-full to full body, pushed by medium to somewhat high carbonation. Often has a slight warming character due to alcohol presence, but this should never come across as hot. Taste:

One a fresh lively barrel right from the brewery with plenty of carbonation and the other a bit more aged. Called a flat or stale cask, this beer had most of the flavors and aroma, but none of the carbonation. Even for traditional Guinness drinkers in their strongest markets, the company offers new experiences. In London, a city that represents one of the most important markets for Guinness Draught, drinkers have the option of asking for Guinness Extra Cold. When they do, their pint is passed through a supercooler bringing it briefly to a subzero temperature before it is dispensed in the glass. In Lagos, the capital of the country that consumes the most Foreign Extra Stout, drinkers can ask for a Guinness Extra Smooth and be served a stout with similar fruity notes but with some creaminess that comes from added nitrogen. Both these stouts offer something extra while still remaining familiar to drinkers. They demonstrate that the growth of Guinness is built on paying attention to local drinkers and designing unique products for every region. Right now, the Caribbean remains outside of this innovation, since unlike other major markets there has never been a regionally exclusive Guinness for the West Indies. At the end of the day, whether you’re in Dublin, Baltimore, or even Boston, it’s still a pint of Guinness. Rich meats, scallops, oysters, spicy foods, smooth and creamy cheeses, chocolate desserts, strawberry tart.

There are lots of people out there that have made pale ales similar to Sierra Nevada Pale Ale and goodness knows a lot of hazy IPAs,” says Wagner. “Nitrogenated dry stout…there is really just Guinness. Even now seventy years later, Guinness Draught Stout in many ways stands alone.”

The Origin of Guinness Draught Stout: The Two-Part Pour

Smooth roasted and dark grain flavors range from medium to high and intermingle with noticeable sweetness. The roasted malt character can present in the medium to high range, though balanced by the sweetness, and often carries undertones of silky chocolate or coffee. Fruity esters are medium to high and can give the beer a dark rum-like character. Hop flavor is low, if present at all. Finish is on the sweet side. Diacetyl can be moderately low to none. Food Pairings: So in 1951 they hired Michael Ash, a scientist and mathematician. “Everyone is pouring out of one steel keg now, we know this is where the industry is going, so we need to figure out how to recreate what we’ve already been doing, but out of one keg,” says Wagner. Remember, don’t go nuts when creating a recipe. In most cases, simplicity is better than going overly complex. Keep your Crystal additions to no more than two kinds, your roasted malts to two, maybe three. Extract Brewing Sharper and crisper than Guinness Draught and Foreign Extra Stout, this beer falls into the classic Irish dry stout category.

I often joke if you’re drinking Guinness Draught in Boston that keg of beer traveled 3,500 miles to get to that pub, but the most important part of that journey is the last thirty feet from the keg to the glass because that’s where we don’t have nearly as much impact or direct influence,” says Wagner.Also, hop usage dropped slightly from the imported counterpart because they no longer had to make the long ocean journey. These changes were the first musings that would ultimately bring about the Tropical stout style. What Makes A Tropical Stout Different From A Foreign Extra Stout? The use of unmalted roasted barley adds more of a roast character, and it also helps give the beer its iconic color. The BJCP classifies the Tropical Stout beer style under category number 16, “Dark British Beer” and it can be found in the guidelines as sub-category (16C). Other beer styles under this category include: Sweet Stout (16A), Oatmeal Stout (16B), and Foreign Extra Stout (16D). Appearance: Normally, brewers carbonate beer with carbon dioxide (CO2). The bubbles for this gas are large and attract other CO2 bubbles. They’re agitated very easily and can break through the surface tension of whatever liquid they’re in, “which is why if you shake a bottle of soda and open it…it’s going everywhere,” says Wagner. Guinness was never too concerned about Colonial Stout encroaching in their market since they believed that these beers catered to a less discerning stout drinker. Additionally, their focus was on their most important market for Foreign Extra Stout at that time; the United States of America. Guinness in the Twentieth Century

As Guinness approached their bicentennial anniversary, they were the biggest brewery in the world, they successfully released a book, and perhaps even more remarkable; they were still family-owned. Other great achievements were yet to come, and some of them were already in development. Guinness in the 1960s Pun very intended when we say the origin of Guinness Draught Stout is actually two-fold. And it started with the two-part pour. Guinness even figured out a way to create that same nitrogenated effect in its cans. Apparently the Widget Is More Important Than the Internet Photography courtesy of Guinness

Is Guinness Draught Stout Really Better in Ireland?

That same year, Guinness constructed Vat House Number One. “That was a big step forward because it was those vat houses that allowed Guinness to start producing the darker beers that we would become synonymous for later on,” says Wagner. From the time that the company started using the harp logo well into the next decade, Guinness would be engaged in the arduous task of building a global brand identity while also consolidating their bottling operation and modernizing brewing methods. For the first of these tasks, they would deploy brand ambassadors known as travelers to build awareness and report to brewery management about developing beer trends. In 1900, one of these travelers identified what he referred to as Colonial Stout in Australia, a sweeter more affordable alternative to Guinness that was locally brewed. Another reported that stout was the most popular beer in South Africa by a wide margin, but that Colonial Stout had the largest share of the market. Colonial Stout in the Caribbean Regardless of how people express their love for this beer, Guinness has become one of the most iconic beer brands on Earth. Several things combined at just the right time to make Guinness Draught Stout gain a cult-like following. The locally brewed portion ensures freshness, while the Irish component guarantees that the character associated with Guinness can consistently be a part of Foreign Extra Stout regardless of where it’s brewed. For the West Indian Guinness drinker, there is a sense of being part of a global Guinness community since the same barley roasted at the original Dublin brewery is also used in Caribbean brewed Guinness as well as the Guinness sold in Lagos, London, and local pubs all across Ireland. Today, Guinness in the Caribbean is still made via this method and Guinness Foreign Extra is now an important part of West Indian culture. It’s the subject of songs, the secret ingredient in stews, and bottle sales remain steady.