The Guinness Report: Phase 1

We hear it at home in the U.S. - "the Guinness tastes better in Ireland".  Why is never explained. Perhaps it's the age of the beverage after shipping.  Perhaps ionizing radiation damages the goods while in airborne transit across the Atlantic.  Or perhaps the export just isn't as good as the proper Irish domestic brew.  All I know is that I was told to expect improvement.

So, we prepared.  Over the last three weeks, Jen and I managed to sample four types of Guinness offered in the U.S. - pint draught at a local neighborhood pub, pint cans with the nitrogen fizzer, 12 oz bottles with the nitrogen fizzer, and the extra-stout (not strictly the same) 12 oz bottles sans fizzer.  Being practiced wine connoisseurs, we applied our normal regime of appearance, nose, and taste metrics, with taste being complicated by the factors of tannic imprint, mouthfeel, flavor origin, and overall happy factor.  Those of you who know us will understand this.

So, with that basis, we have now sampled Guinni from two Irish pubs in Dublin.  Our early report is this: it tastes just like at home.  We think it has a more velvety mouthfeel, but it's pretty much exactly like the Guinness we have come to know and love at home.  Perhaps we're committing blasphemy with this statement, so let it be said now: we intend to conduct further study.

Our review of the fine Guinness product will likely continue tomorrow, at the Guinness brewery here in Dublin.  Stay tuned...