When I was in Galway in the early 70s, Guinness used to ONLY served with
a double pressure dispenser. Also it was very slightly cool out of the
tap. First, most of the glass was poured at "higher" pressure. Then the
glass sat until the head developed. Then, and only then, was it filled
with "low" pressure to the top of the glass. Too much head was removed
with a knife. By the time this was achieved, the Guinness was pretty
much at room temperature.
Secondly, Guinness didn't always travel well. As a result, one acquired
a list of pubs around the country where the Guinness was good.
Whenever I was back in the UK, Guinness was only poured with a single
pressure dispenser. Apparently, the patrons didn't want to wait for
their drink. So, the Guinness was not very good.
When I came to North America, any Guinness that I found (not much)was
also poured with at a constant pressure. Worse, much of it was only sold
bottled.
As the Irish like their beer, a good barman would ask patrons if they
wanted another glass BEFORE their current one was empty. Great system;
glass never empty. You just needed to find a good barman.
Martin
On 21/02/2012 4:54 PM, Ken Norton wrote:
>> Unfortunately these days its difficult to find a good bitter, they all
>> get overcooled these days, I remember when I was an apprentice being
>> told that Guinless should be served at room temperature but nowadays
>> they sell it as cold as possible, it completely ruins the taste.
>
> I was told that it needed to have a specific draw height of somewhere
> around 8 feet and the keg had to be kept at around 55 degrees or
> something like that. Inotherwords, the kegs need to be kept in the
> cellar the the tubing run up to the main level where the tap is. The
> length of tubing was responsible for helping bring the temperature up
> and the pressure change was enough to get the bubbles going.
>
> Or something like that.
>
> It's been many years since I learned about it and almost as long since
> I've had any. It used to make trips to Ireland a pleasure, though.
> Helped make up for the lackluster food. I've since moved on to coffee
> as my liquid mood enhancer of choice.
>
> AG
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