483 lines
18 KiB
Plaintext
483 lines
18 KiB
Plaintext
Guinness FAQt and Folklore
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Revised, May 10, 1994.
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<This may be the most extensive revision since this FAQ first
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appeared. If you have any interest in Guinness, the changes are
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significant enough to merit saving this revision>
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There has been much posted about Guinness to this group, and much
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of it could be used to spawn a new group alt.guinness.folklore.
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I find a great deal of irony in this: there is probably more
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"folklore" about Guinness than any other beer, yet it was the
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Guinness people that underwrote the famous "Book of Records" to
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settle arguments often based on rumours rather than fact. So, in
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an attempt to "set the record straight" I offer:
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Guinness FAQt and Folklore
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Contents:
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I. Guinness Facts
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II. Guinness FAQs
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III. "Black and Tan"
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IV. Specifications of the Various Types of Guinness
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I. Guinness Facts
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References: MJBC -- Michael Jackson's Beer Companion (1993)
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MJPG91 -- MJ's Pocket Guide to Beer (1991)
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RADA -- Real Ale Drinker's Almanac
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"No other brewery uses as much roasted barley as Guinness, which
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prepares its own." (MJBC, p 181)
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"The brewery...uses several varieties (of hops), among which
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Goldings are perhaps the most influential." (MJBC, pp 180-181)
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<In an earlier thread, someone claimed that Guinness used hops
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from Texas. There is no such mention of hops from Texas in MJBC,
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but I am willing to be convinced. However, the Extra Stout that
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used to be brewed at the Park Royal Brewery in London used
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"English and American whole hops" RADA. p 163>
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Guinness "...uses its original yeast, though this has been
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selected down from several strains to one, which was arrived at
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in about 1960. It works at high temperatures (around 25'C/77'F),
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and it is very dispersed, having neither risen to the top nor
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sunk to the bottom, when it is removed by centrifuge." (MJBC, pp
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181)
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"Dublin makes five or six principal versions of Guinness, in a
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total of 19 variations, and exports around 40 percent of its
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output." (MJBC, p 181)
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All the grain used by Guinness is grown in Ireland. The non-malt
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grains used in the domestic product is 25% flaked barley and 10%
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roasted barley. (MJBC p 181)
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II. Guinness FAQs
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Q: I've seen Guinness sold in Germany even when the
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Reinheitsgebot applied to imported beers. How can that be?
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A: "In line with the German Purity Law, the barley is replaced
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with pale and roasted malt in Continental Europe." (MJBC p
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181)
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Q: What types of Guinness are there?
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A: MJ states 5 or 6 main types in 19 variations. So far, we've
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been able to identify (Detailed specifications are listed in
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the last section of this FAQ):
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Draught Guinness (Ireland, NA), is smooth full-bodied and
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creamy. Despite its body, it is a rather mild beer (OG
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1039, 3.4% abw, 4.2% abv). This beer is pasteurized.
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There are many local variations of this product. The
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canned "Pub Draught Guinness" using the draught-flow
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(tm) system is a packaged version of this beer.
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Bottle Conditioned Guinness (Ireland) had similar
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specifications to the Draught Guinness, but the
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presence of the yeast provides for a "...spicier,
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fruitier, drier, more complex and lively, fresh
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character." (MJBC, 182)
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Bottled Guinness (Britain) has similar specifications to the
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above two beers, but it is pasteurized.
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All Malt Guinness (Continental Europe) is available both
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draught and bottled. It is slightly stronger and also
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has a little more of the characteristic stout bite.
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Guinness Extra Stout/Guinness Original (bottled, available
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widely) is stronger with even more stout bite. MJ
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reports this to be 4.8% abw, 6.0% abv, but one poster
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says that in advertising from Guinness Imports, the
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strength is listed as 5.6%. This product is licensed
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for production widely around the world.
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There is a strong bottled version (Belgium and others) that
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is somewhat sweeter and stronger (7.5% abv)
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Foreign Extra Stout (primarily tropical countries) is also
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about 7.5% abv. However, this is blend of Guinnesses,
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included one aged for three months.
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In Nigeria, which bans barley, Guinness is made from
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sorghum.
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Q: What do the numbers on the Guinness labels mean and why
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isn't there a set of numbers on the Pub Draught (tm) cans?
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A: We are still looking into this, but we believe there are
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licence numbers for the different styles of Guinness, We do
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not know why they are not on the Pub Draught (tm) cans.
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Q: What is a Black and Tan?
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A: Guinness (or some other stout) mixed with another lighter
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coloured beer such as a pale ale or lager. There is now a
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separate section of this FAQ on Black & Tans.
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Q: What is Black Velvet?
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A: Guinness and Champagne in equal proportions (MJBC p 176)
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Q: How does the draught-flow can work? What's that plastic
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thing in the can do?
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A: The simple, non-technical answer is that the little plastic
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bladder is filled with nitrogen, not nitrous oxide or
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nitrous dioxide as claimed by a couple of posters. Since
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the can's contents are under pressure, some of the Guinness
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is forced into the plastic bladder through a pin-hole. When
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the can is opened, the nitrogen and beer mixture is released
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creating the lovely foamy head.
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Nitrogen is used because it creates smaller bubbles than
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carbon dioxide, which can also leave a tinny taste.
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Q: Where can I get more detailed information on this?
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A: Here. Thanks to Joel Plutchak, who saved this information
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that someone else (unattributed) posted. (I would be happy
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to give credit to the original poster. email me)
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"The problem has always been the fact that draught Guinness
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is (or should be) dispensed with a mixture of Nitrogen and
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CO2 gasses rather than the conventional CO2 alone. The
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nitrogen is used because it makes very fine bubbles while it
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is not absorbed into the brew as the CO2 is, thus it does
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not "over-carbonate" the beer. Also a special faucet is
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preferred which, in combination with the gasses, creates
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that wonderful creamy brown head which lasts to the bottom
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of the glass. The new can combines the original kegged
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stout recipe with technology which creates the draught
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effect to a tee.
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"Dr. Alan Forage, creator of the technology, was on hand to
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explain the mechanics of the new can. This is the way the
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system works: The 16.9 ounce can (containing 14.9 ounces of
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beer) is fitted with a small plastic device (Guinness calls
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it a "smoothifier") which sits in the bottom of the can.
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This device has a pocket or cavity which is open to the
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atmosphere via a pin hole in its top. The can is evacuated
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of oxygen and filled with beer. Prior to sealing the can, a
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dose of liquid nitrogen is added to the beer. The can is
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closed and as the liquid nitrogen warms a pressure is
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created. The pressure forces about 1% of the beer and
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nitrogen into the plastic cavity. When the can is opened,
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the pressure is released and the small amount of beer in the
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cavity is forced back through the pinhole quite violently.
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The agitation created by this "geyser" mixes the nitrogen
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with the beer in such a way as to reproduce the tap handle
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character. Open up the first empty can you have in order to
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see what the "smoothifier" looks like."
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Q: Why does the bottled Guinness taste so different than the
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draught or canned "draught-flow" product?
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A: (U.S./Canada answer): These are two entirely different
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beers. The bottled Guinness if Guinness Extra Stout, while
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the others are simply Guinness. The Extra Stout uses more
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roast barley and has somewhat higher IBUs, resulting in a
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harsher, sharper flavour. Which you prefer is a matter of
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personal taste.
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(Ireland answer): The bottled product is bottle
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conditioned, meaning the presence of live yeast. The yeast
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gives it a very different character.
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Q: What's the significance of the harp symbol on Guinness
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products?
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A: Arthur Guinness & Sons deliberately chose the harp symbol as
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its logo or symbol to appeal to nationalist pride in
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Ireland. The harp is also a symbol of Ireland.
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Q: What products besides the various Guinnesses does Guinness
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produce?
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A: Arthur Guinness & Sons also own Smithwicks (pronounced
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without the "w") and Harp lager.
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Q: What do the numbers on the Guinness labels mean?
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A: We don't exactly know, but we are working on this. They may
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be product codes, or license numbers.
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ejoynt@whoi.edu (Ernest H. Joynt, III) offered the following
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information:
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Guinness Extra Stout (purchased in the US)
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L/A1 821212
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Guinness Foreign Extra Stout (made in Trinidad)
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L/AU 771712
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Guinness Special Export Stout (8.0% abv, made in Dublin)
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A/RM 571012
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The letters and numbers preceding the six-digit number are
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actually written with the first letter over the other two.
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For example, the Guinness Extra Stout is "L over A1".
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The Pub Draught Guinness (tm) does not have this type of
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numbering on the can.
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Q: Is the Guinness family still involved with the Guinness
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company?
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A: The family still has a large financial stake in Arthur
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Guinness & Son PLC, but have not been directly involved in
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the management since 1992.
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Q: I've heard that Guinness contains oysters. Is that true?
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A: No. At one time, oyster shell may have been used as finings
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to rid the beer of unwanted solids, but this was not in this
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century, and may not have ever been done by Guinness. There
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are oyster stouts that contain oyster, oyster extracts, etc.
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Q: Doesn't Guinness contain oatmeal?
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A: No. It is a rather common misconception that Guinness (and
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all other stouts) contain oatmeal. Oatmeal Stout is a
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distinctive style stout. The revivalist of this style was
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Samuel Smith's Brewery in Yorkshire, England, at the request
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of its North American agent, Merchant du Vin of Seattle.
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Q: How does one spell Guinness?
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A: Never! That's a waste of nectar! Oh, Sorry. I thought you
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said "spill".
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Guinness is spelled exactly as you see in the question --
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two "N's", two "S's" and a "U" before the "I". The "G" is
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always capitalized. Unfortunately, it is misspelled in the
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index of the 1991 Pocket Guide to Beer (only one "N").
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Q: Doesn't Guinness contain {insert name of animal} {insert
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your favourite word for urine}?
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A: No. It is not part of the formulation, and there is
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virtually no opportunity for this to happen by chance. We
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cannot be as unequivocal about Labudmilloorsons, however.
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;-)
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Q: Is Guinness really good for you?
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A: Medically, possibly. Its alcohol is low enough to have a
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relaxing effect. The bottle-conditioned product may produce
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a mild laxative effect due to the live yeast. Too many
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bottles of the bottle-conditioned product can have an
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extreme laxative and diuretic effect, which is not good for
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you.
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There is medical folklore about Guinness and stout, in
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general. "In some countries, stout is seen as an
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aphrodisiac, or as a beneficial bath for newborn babies."
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(MJBC p 177) Since most research indicates the aphrodisiac
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effects are primarily psychological, there may be truth to
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the former. Too many may have an adverse affect on
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performance, however.
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Of course, if you feel as good as I do after enjoying and
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Guinness, then there is no question that it is good for you!
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Q: But isn't Guinness high in calories?
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A: Not especially. "Guinness is not notably high in
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calories..." (MJBC, p 177) This refers to the draught,
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bottle-conditioned and draught flow (tm) product, which are
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fairly low in alcohol. Calories in beers come from the
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alcohol and the residual sugars. The higher the alcohol,
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the higher the caloric content.
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Q: What's the proper thing to say when someone {buys you a
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Guinness/ gives you a 4-pack of Draught-flow cans/gives you
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your own cask}?
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A: Whale oil beef hooked! ;->
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Q: Is there a Guinness smiley/emoticon?
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A: (:-{d) (licking the rich, creamy Guinness foam off the upper
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lip.)
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III. "Black and Tan"
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Q: What is a Black & Tan? What is a Half-and-Half?
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A: The answer depends on who you ask. The all-Guinness Black &
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Tan is Harp's Lager and Guinness. (Harp's is brewed by
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Guinness at Dundalk). Many consider the classic Black & Tan
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to be Bass Pale Ale and Guinness. (To some Irish, they
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appreciate the fact that the Irish comes out on top!) I've
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been in a pub that used Smithwicks and Guinness.
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(Smithwicks is also owned by Guinness.) However, there are
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many variations involving a stout or porter and another
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lighter coloured beer, either lager or ale. The Black & Tan
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name is derived from hunting dogs that had a black and tan
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mottled colouring. There was also a regiment of British
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soldiers recruited to serve in Ireland after the First World
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War. They had a reputation for being quite brutal.
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A half-and-half is often just another name for a Black &
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Tan. However, in many North American Irish pubs, the
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Bass/Guinness combination is called a Black & Tan, while the
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Harp/Guinness combination is called a Half-and-Half.
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Guinness promotional advertising refers to a Black & Tan as
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being the Bass and Guinness version. Ken Papai described
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the ads as follows:
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Here is the Guinness Import Company (c) 1992 ad on
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their beer card/beer coaster that they distribute at
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pubs and beer shows:
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THE TRUE COLORS OF HALLOWEEN (picture of black & tan
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in a pint glass)
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Guinness (picture of a harp, the
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Guinness trademark and
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logo)
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Bass Ale (Bass logo)
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BLACK & TAN
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When your bartender is a 240 lb., 6'4" fellow named
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O'Malley, a Black & Tan (or a Half-and-Half) is whatever he
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says it is!
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Q: How do I pour a Black and Tan?
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A: Steve Glover, who has tended bar in Ireland, says that the
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layered Black and Tan is an American affectation that they
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were happy to do for extra money :-). Otherwise, both beers
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(they used Smithwicks and Guinness) were simply poured in
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the same glass fully mixed.
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If you want a layered drink: Carefully. Practice. With a
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special spoon. There are many answers.
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I have had success pouring the Harp or Bass vigorously so
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that it develops a good head. Using a Black & Tan spoon,
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pour the Guinness slowly over the back of the spoon. I will
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remain layered for some time. (You can make your own by
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bending the bowl of a spoon back so that when you lower it
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into the glass, the bowl is concave down.)
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The Guinness promotional beer coaster cited above offers the
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following advice:
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HOW TO POUR A FRIGHTENLY PERFECT BLACK & TAN
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1. Hold your pint glass at an angle, and fill just
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over halfway with Bass Ale on tap.
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2. Slow the flow control on the Draught Guinness tap
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down to a trickle.
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3. Fill to the top, letting Draught Guinness hit the
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side of the glass.
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or...
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Pour Draught Guinness over an upside-down spoon to
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disperse the flow.
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4. Let settle, and enjoy the True Colors of
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Halloween!
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Q: Why does the Guinness float on top of the other beer?
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A: "Quality always rises to the top" (Jon Binkley)
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Q: Should I order a Black & Tan in Dublin?
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A: Some have posted that this is not advisable, as you might
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stir up tempers. Steve Glover posts that ordering a Black
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and Tan is no problem.
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IV. Specifications of the Various Types of Guinness
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Draught Guinness (Ireland & North America):
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OG: 1039 (9.75 Plato)
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Alcohol: 3.4% abw, 4.2% abv
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BU: 45
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Colour: EBC - 130
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"Draught-flow" Canned "Pub Draught Guinness"
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Similar specifications as the Draught Guinness, above.
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Alcohol: 3.3% abw, 4.1% abv
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Bottled Guinness (U.S.) -- This is an "Extra Stout"
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Alcohol: 4.8% abw, 6% abv (although one poster noted that they
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had seen 5.6% in their promotional materials)
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BU: 50+
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Bottled Guinness (Ireland)
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"similar" specifications as bottle conditioned
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OG: 1040
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Alcohol: 3.5% abw, 4.3% abv
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Contents: Pale malt, flaked barley, roasted barley, English and
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American whole hops (RADA)
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Continental Guinness (Draught and bottled)
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Alcohol: "a little more than 4 percent by weight, 5 by volume"
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(MJBC p 181)
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"strong" Bottled Guinness
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OG: 1073 (18 Plato)
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Alcohol: 6% abw, 7.5% abv
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BU: 50+
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Guinness Extra Stout (England, according to Eckhardt)
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OG: 1052 (13.2 Plato)
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Alcohol: 4.4% abw, 5.5% abv
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BU: 50
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Colour: 9.5 (Eckhardt's Scale) This would translate into
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something around or over 50 SRM and about 130 EBC
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Foreign Extra Stout (this is a blend of Guinnesses):
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OG: 1073 (MJPG91)
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BU: mid-60s
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Guinness Extra Stout (Ireland in 1901, according to Eckhardt)
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OG: 1075 (18.2 Plato)
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Alcohol: 6.3% abw, 7.9% abv
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BU: 90 (!)
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--
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-- Alan Marshall "That's, as they say, a chunk of
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AK200032@SOL.YORKU.CA change," Binger in the WSJ
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York University
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Toronto, Canada
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