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Guinness West Indies Porter Beer | 6% vol | 8 x 500ml | Mellow & Complex | Hoppy | Notes of Toffee & Chocolate | Porter with More Hops & Higher Gravity | Brewed in Ireland

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Tropical stouts can pair with much of the same foods as sweet stouts. Think rich meats such as venison, lamb, and beef; cooked with some sort of savory, maybe fruity, sauce. Seared scallops or steamed oysters are a couple other great accompaniments. Spicy Indian, Asian and Mexican food will also pair nicely, allowing the sweetness of the beer to compliment and cut the spiciness of the food. Curries that make use of coconut are also right at home with this style. For the cheese tray, consider smooth and creamy cheeses, such as blue, Dubliner cheddar, Camembert, or Brei. And it’s called nitrogen. The Origin of Guinness Draught Stout: The Miracle of Nitrogen Photography courtesy of Guinness

Smooth roasted and dark grain flavors range from medium to high and intermingle with noticeable sweetness. The roasted malt character can present in the medium to high range, though balanced by the sweetness, and often carries undertones of silky chocolate or coffee. Fruity esters are medium to high and can give the beer a dark rum-like character. Hop flavor is low, if present at all. Finish is on the sweet side. Diacetyl can be moderately low to none. Food Pairings:Overwhelmingly within the brewery, “Extra Stout is [considered] the quintessential stout,” says Wagner. “If you talk to most people who work at Guinness, the beer we keep in our fridge most often is Extra Stout.” But by far and away when it comes to Guinness in the United States, it’s the creamy, dreamy Guinness Draught Stout that reigns supreme. The Origin of Guinness Draught Stout: The Two-Part Pour Photography courtesy of Guinness Using simple corn sugar is possible, but you can add a little more complexity to your stout by going with an unrefined sugar, such as unrefined cane sugar, Turinado, or Dememera, molasses, date sugar, or Jaggery. Honey, especially darker varieties, may also be fun to experiment with. Keep this addition below 5% percent ideally, though more could be added if you are having trouble hitting your target gravity. From the time that the company started using the harp logo well into the next decade, Guinness would be engaged in the arduous task of building a global brand identity while also consolidating their bottling operation and modernizing brewing methods. For the first of these tasks, they would deploy brand ambassadors known as travelers to build awareness and report to brewery management about developing beer trends. In 1900, one of these travelers identified what he referred to as Colonial Stout in Australia, a sweeter more affordable alternative to Guinness that was locally brewed. Another reported that stout was the most popular beer in South Africa by a wide margin, but that Colonial Stout had the largest share of the market. Colonial Stout in the Caribbean

Which is why today, if you look at the official harp of Ireland, it’s essentially the same as the Guinness harp…but flipped. As the tale goes, Sir Hugh Beaver, Managing Director of the Guinness brewery at the time, went out on a hunting trip with his buddies. While out shooting animals, he got into an argument with his friends about the fastest game bird. Without reaching a conclusion, Sir Beaver returned to the brewery, grabbed a few interns, and told them to figure it out along with a bunch of other facts and figures. The West Indies Porter was the forerunner of the Foreign Export Stout. The slowly evolving style would reach West Africa by 1827 and South Africa by the 1860s. Though it may seem counter-intuitive to many a beer drinker, porters and stouts can be very refreshing in hot climates. The porter style and its offspring stout found fertile ground, and local brewers, first in the Caribbean and later in Africa, started to make their own versions of the styles. DUBLIN, Ire. – Since opening its gates, Guinness has been brewing up some of the best beers in the world for more than 250 years. For the first time in the U.S., the talented group of Guinness brewers is giving beer lovers a chance to taste a bit of the brewery’s history with Guinness™ Dublin Porter and Guinness™ West Indies Porter – two beers based on recipes found in Guinness brewing books from more than 200 years ago. The Guinness™ Dublin Porter and West Indies Porter were developed by The Brewers Project, a small group of talented Guinness brewers in Dublin charged with exploring and creating new recipes, reinterpreting old ones, and bringing exciting new beers to life. If you’re going to use a lager yeast, you’ll want to look for one that can perform cleanly above normal lager fermentation temperatures. You also want to find one able to contribute to the fruity notes common to the style. Try to steer clear of any strain that produce a lot of sulfur or diacetyl during fermentation. If you do use a high sulfur producing strain, just remember sulfur will decrease with aging. Lager Yeasts to ConsiderAt the end of the day, whether you’re in Dublin, Baltimore, or even Boston, it’s still a pint of Guinness. For years and years, bars and pubs served Guinness beer in one of two ways. Either the brewery sent beer to the bars and they would bottle it themselves, or the brewery would send each pub two casks of Guinness beer. If you have any question about how folks feel about getting their Guinness Draught Stout at home, that answers that question,” says Wagner. For Hayden he had a different advertising campaign and piece of memorabilia in mind. For Guinness’ bicentennial anniversary in 1959, the brewery took a bunch of empty Guinness bottles, placed a note inside from Neptune, the god of the sea, and tossed them into the Atlantic Ocean. Well, the scientists from the Institute of Food Technologists might say so. They conducted a series of Guinness taste tests in thirty-three cities and fourteen countries, including Ireland. On average the Guinness from Ireland earned a score of seventy-four out of 100, while in other countries the pints averaged a score of fifty-seven.

Guinness would also build a brewery in Jamaica to satisfy the demand of the Caribbean market, but its completion in the early 1970s would coincide with civil unrest and an economic downturn. At this time, local brewing company Desnoes and Geddes had recently acquired the rights to bottle Heineken locally and were expanding their distribution of Red Stripe Beer. Guinness was popular in Jamaica but in the face of stiff competition in an increasingly difficult market the operation was not profitable enough to justify the factory. They would eventually sell the brewing facility to Desnoes and Geddes who would bottle and distribute Guinness Foreign Extra under contract. A similar arrangement would be made in 1981 with the Carib Brewery in Trinidad and Tobago. From these islands, Guinness would be shipped to the rest of the Caribbean region. First and foremost, that two-part ritual is iconically and uniquely Guinness. Plus, the beer just looks so much different than most other beers. “If you’re sitting at a bar and someone has a pint of Guinness Draught Stout in front of them, you normally know it like that,” says Wagner, as he snaps his fingers. Although not a wealthy family, the Guinnesses thrived. Even before the brewery, the family owned a very successful flour mill. And many of the family members became politicians or served in parliament in England (at the time, Ireland was still a part of the British Empire). The company was always on the quest for the elusive perfectly poured pint, which was actually part of the reason why they would sometimes make changes to their brewing methods. Pouring Guinness had always been difficult; Until the late 1950s, bartenders would dispense from two casks, one over the bar and one beneath. A proper pint depended on the skill of the pourer as well as the volume and temperature of the casks. A project to make pouring easier was envisioned by the same manager responsible for the Guinness Book of Records. The team assigned to the task discovered that a mix of carbon dioxide and nitrogen lead to a creamy and consistent head on a beer that actually now tasted better. If you decide to go with an ale yeast, look for a strain that attenuates in the upper 60s to low 70s. Some that are often used include:That’s due to America’s three-tier system, which means producers aren’t legally allowed to go into a retailer’s account and tinker with their draft systems. It’s up to the bars and restaurants themselves to maintain their draft lines and maintenance. Two decades later, Guinness launched Guinness Extra Stout, a beer that has been a huge part of the brewery’s history. It’s a unique beer. “Once you sip through the foam and get the beer, you get roastiness and it’s just a smooth taste, which catches some people off guard,” says Hayden. It’s an ingeniously simple innovation. One that folks in Ireland have recognized time and again. In fact, in the early aughts, an Irish magazine published a survey for readers asking them questions about the previous hundred years, including: What was the most important invention of the twentieth century? Steeping is a very simple and straight forward procedure, which consists of putting your specialty grains in a mesh bag and letting them sit in 3 to 4 quarts of water per pound of grain, at around 170°F for about 30 minutes. For more details, please read our article about steeping and mini-mashing. Hops:

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