STOUT OF TIME How pouring perfect pint of Guinness evolved from 1900s two keg system to today’s iconic ‘easy pour’ method

irish sun ^ | 2/18/2021

[mylife]

Publicans at work...

[crusty old prospector]

I love me some Guinness.

[tired&retired]

I keep forgetting that extra .5 second so it gives me a tasty beer mustache.

[mylife]

I butchered up the copy, full story at the link.

[tired&retired]

I prefer a good Russian Imperial Stout over a skunky Guinness. Or even a Samuel Smith’s Oatmeal Stout.

[Georgia Girl 2]

When I was in Ireland they did let it sit for a minute then topped it up. I don’t think it was exactly 119 seconds. 😄

[OttawaFreeper]

Interesting article. As a side note, back in my early 20s, I drank stout and other dark beers regularly in pubs, but as I’ve gotten into mid age, I’ve preferred the lighter ales and lagers and I wonder if that is typical for a person.

[mylife]

Russian Imperial Stout is awesome.

[mylife]

119.5 :)

[103198]

I’m with you. There are a lot of great micro and others who have created some great Russian Imperials and other Stouts.

[Leep]

There are a few really good videos on how stout is made out there in internet land.

[mylife]

I tend to drink dark beers in winter and lighter beers in summer.

[real saxophonist]

[real saxophonist]

[real saxophonist]

[real saxophonist]

Here's a good one:

[mylife]

Wonderful ads.

[Jolla]

My son went to Dublin, asked him how the trip was, he said the Guinness tasted a lot better there than it did in the states.

[Be Free]

"... I wonder if that is typical for a person."

Just the opposite for me. Overall, I drink far less beer/lager/porter/stout than in my younger days. So when I do have a pint now, I want the good stuff - something a little thicker and with more flavor. That usually means a stout or a porter.

[dfwgator]