Guinness Goes Cold

[admin]

Guinness is about to introduce into the US market a dark lager the company says should be enjoyed cold.

How cold?

"Even on ice," says Guinness master brewer Fergal Murray in a press release.

Guinness is making an attempt for a wider appeal in the American beer market with the introduction of a Guinness Black Lager.

After testing the new brand in two test markets, the national roll out kicks off on Sept. 1.

[liammckenna]

How cold?

As cold as possible so you can't possibly taste it.

When I really like a beer, I always try it warm.

Just, you know, to peek at its underbelly, so to speak.

I remember in Dublin (as I was living there) when Guinness introduced their 'cold flow' stout to the market. Not sure if it's still around. As it was significantly different from the original (in terms of N2/CO2 balance), publicans now had to offer two different versions from two different draft systems.

I remember old fellas steeping their pint in a tea pot of warm water. And others asking for a quick zap of their pint in the microwave (seriously).

Guinness' worst mistake ever was brewing Bud under license and introducing it to Ireland.

What 16 year old can resist the call of wet air?

There went a generation of stout drinkers in the home market. Never to be recovered.

Not by them anyhow.

IMHO.

Pax.

Liam

[BigWilley]

When I really like a beer, I always try it warm.
Just, you know, to peek at its underbelly, so to speak.

Great way of putting it Liam. I always taste my beers warm! Sometimes this is the best way to find the flaws as well. Freezing your taste buds can mask a lot of undesirables.

[GlassBrass440]

I live near Chicago so i've had a few chances to try this both on tap and bottled. It's A nice beer. Not sure I'd go as far as watering it down over ice but I guess that's a bit of hyperbole anyway. I find it enjoyable both cold and at cellar temps. However, in my opinion nothing beats a Guinness Draught when it comes to the bigger breweries.

[Tlangle1]

IMHO, for beers polish filtered tight enough to remove yeast, freshness is much more key to flavor than temp. Temp can create a taste perception, but the true flavor begins to deteriorate when you take it off the yeast.
Brining it to US on boats from Ireland and aging it in ambient temp warehouses for weeks and weeks and weeks is the bane of all imports. Oxidation is king in the green bottle section. Again, IMHO.

[Brewtopian]

Recently tried this beer and it was awful. Smells of wet cardboard and taste like a crappy American macro lager. It may be darker in color than a macro lager but that roasted malt makes no discernible impression on the palate. If you want a black lager I'd go with Kostritzer or Full Sail Sessions anytime.