On Fri, 01 Apr 2005 11:12:33 -0500, J. Clarke wrote:
Lew Bryson wrote:

"J. Clarke" wrote in message
...
Joel wrote:
In bottles, the US gets Guinness brewed in Canada. I understand
kegged Guinness here still comes from Ireland.

Doesn't matter, it's still watered down.

You have that on good authority, do you?

Well, let's see, what comes out of the tap at the pub is much the same as
what comes out of the bottle, and what comes out of either is very thin
compared to what came out of the tap at the pub 30 years ago, when it would
hold a spoon erect and you could write legibly in the foam, so yeah, I have
it on good authority.

If your pub is serving Guinness that doesn't have the foam you remember,
it's because they'er using CO2 rather than the Nitrogen they're supposed
to use for Guinness. Find a better pub, or verify that that's true.
I bet you a pint that it is.

I have a friend who is British and made a point of
checking what was being served in Ireland on his next trip over after we
noted this discrepancy, and he tells me that what he got in an Irish pub in
Ireland had the same watery consistency as what we get in the US.

The charging gas makes a huge difference in draft Guinness.

You're welcome to disagree, but anybody who has been drinking Guinness since
the '60s and is being honest will tell you that Guinness today is much
thinner than it once was.

There are dozens of varieties of Guinness throughout the world. I'm
sure someone has a history of the specific gravities as distributed
around the world. I can buy 3 distinctly different varieties at my
corner grocery store.

But do ask your pub why they're not using Nitrogen on the Guinness.
They'd sell more if they were.

Dave Hinz