'Draught Guinness' ... except it's not ... scam ...

[Fab Foodie]

Again ... the Kassam stadium last night, bar was open for the lads footie team 'Presentation evening', usual fizzy choices, crap yellow beer or crap brown beer, but aha, what l;ooks like a Draught Guinness pump/installation, but it's not, it looks like the construction where a pump should be, but it's really just a fancy place to stand a pint glass whilst they pour a can of Guinness into it
Caveat emptor - I'll not be fooled again.
Barstewards, the lot of 'em.

 

[Ashtrayhead]

I've got a Guinness charger at home. Turns a can of Guinness into a draught taste-a-like. I think it's fine for doing at home and it makes the canned stuff taste more acceptable but it does seem a bit cheeky to have one in a bar!

 

[ASC1951]

.
Barstewards, the lot of 'em.

I thought 'draft Guinness' was a totally inert product anyway. Nitrogenated within an inch of its life, innit?

 

[smutchin]

Yes, the stuff in cans is exactly the same as the stuff on tap anyway. Filtered, pasteurised, devoid of life.

I had Guinness when in Dublin recently and thought it tasted better than the stuff I've had in the UK, which I put down to it probably being fresher, but it's still the exact same product.

d.

 

[Globalti]

Gawd, imagine the effect on your guts if Guinness was un-pasteurised and still living!

 

[Fab Foodie]

Gawd, imagine the effect on your guts if Guinness was un-pasteurised and still living!

IIRC, the old St James Gate bottled variety was bottle fermented so it effectively was!

 

[smutchin]

People used to drink unpasteurised, unfiltered Guinness without problem until the 60s, when they went keg-only.

I understand that in the days when you could still get Guinness in the cask (well before my time, alas), the traditional method of serving it was to pour half and half old and new beers - the younger one being naturally lively enough to give it the famous creamy head. To recreate this when serving an inert beer from kegs, they had to pump it full of nitrogen.

You can get some very good unpasteurised, unfiltered stouts and porters nowadays, but none of them bear a harp logo.

d.

 

[Globalti]

Little-known fact: the biggest Guinness brewery in the world is not in Dublin but is in Lagos, Nigeria. Why Nigeria? The Irish missionaries brought Guinness with them and found that the bitter taste and dark colour appealed to local tastes although Nigerian Guinness does taste different.

 

[tyred]

Puts on "ex-barman's hat."

The secret in a good pint of Guinness is to pour it slowly and give it time to settle as the head forms. In my experience, bar staff in the UK never do that, they just fill the glass and bang it down in front of you, meaning the Guinness tastes horrible. No self respecting Irish bar man (or maid!) would do that.

Personally, I couldn't care less any more as I've given up alcohol.

 

[threebikesmcginty]

The secret in a good pint of Guinness...

...is to have a bottle of Kernel stout instead.

 

[tyred]

...is to have a bottle of Kernel stout instead.

You'd be better off with Murphy's

 

[MontyVeda]

Puts on "ex-barman's hat."

The secret in a good pint of Guinness is to pour it slowly and give it time to settle as the head forms. In my experience, bar staff in the UK never do that, they just fill the glass and bang it down in front of you
...

you've probably been to the wrong part of the UK, or the wrong pubs.

When deciding to drink guiness or lager, I think "Can i be arsed to wait for a pint of guiness?" as round here they pour 2/3, leave it to settle then pour the final 3rd whilst putting a shamrock design on the head... unless it's the Bobbin, there you get a pentagram instead.

 

[tyred]

you've probably been to the wrong part of the UK, or the wrong pubs.

When deciding to drink guiness or lager, I think "Can i be arsed to wait for a pint of guiness?" as round here they pour 2/3, leave it to settle then pour the final 3rd whilst putting a shamrock design on the head... unless it's the Bobbin, there you get a pentagram instead.

That is the correct way, and if it's done properly, the shamrock will stay there until the pint is finished.

 

[Piemaster]

I occasionally work with the guy who has re-opened The Kelly. He uses the can / machine thing for Guiness for the simple reason that he doesn't sell enough to keep a barrel without it becoming undrinkable before its empty.