How best to enjoy Guinness?
With THE holiday coming up, there’s been a few articles floating around about how best to enjoy a pint of Guinness and some myths have been perpetrated as well. I always watch the barkeep pour my Guinness – which glass do they use, is the tap in good condition, do they let it settle before serving etc. The signing of a clover or my initials in the pint head is optional but at least I know they have some touch to the pour.
Some facts you may not know about Guinness:
- Arthur Guinness first began brewing in 1759 in Dublin, Ireland.
- A Harp is at the center of the Republic of Ireland’s coat of arms. The Guinness harp first appeared in 1862, reversed to make it distinct from the traditional Irish symbol.
- In England, doctors once advised pregnant women to regularly drink Guinness because of its high iron content. Today not so much… there’s not THAT much iron and well drinking during pregnancy, you might come out like Sloth.
- Guinness bubbles appear to travel down instead of up, because it’s poured at a high pressure. The bubbles rise quickly in the center, pushing up then over, dragging the beer down along the walls of the glass.
- A perfect pint forms lacing on the sides of the glass. Each time you take a swig, it leaves a ring. It is said that some Irishmen down a pint in five to six rings; the average Americans take more like 15 to 20.
- Contrary to rumor/myth, Guinness is not served warm. It actually can be served cooler than other ales. 5-8 degrees Celsius is about ideal, although some places keep their Guinness at cellar room temperature along with their other ales. Cellars are typically colder and hence they can be served at the cellar “room temperature” which is always cooler.
- A pint of Guinness does not appreciate loud music, loud people or bright flashing lights
- Several factors contribute to the known truth, that Guinness tastes better in Ireland. Despite using the proper hops in the mix, Guinness consumed in the US is brewed in Canada, and there’s no substitute for the spring water used in Irish brewed Guinness. Additionally, most American-Irish pubs probably don’t take care of their Guinness tap systems as well as the Irish, in that they aren’t cleaned or even used as often as those in Ireland, and hence resulting in a more stale or bitter tasting pour. Always frequent an establishment that has as much respect for the beer as the Irish do for their mothers.
- All the grain used by Guinness is grown in Ireland. The non-malt grains used in the domestic product is 25% flaked barley and 10% roasted barley.
- Guinness don”t believe anything should be wasted, so the spent grains from the brewing go to become animal feed, the hops to become fertilizer and surplus yeast to make yeast extract or health products.
- Roast barley is what gives Guinness its deep ruby color.
- A London brewer called Harwood discovered that he could produce consistently high results from a single brew of “porter” if he used roast barley and higher temperatures. He called his brew “Entire” and it was this that inspired Arthur Guinness.
- The water for the St James’s Gate Brewery in Dublin is fed by the waters from St. James’s Well in County Kildare.
- In Dublin in the 1800s ale was drunk instead of poorly sanitized water.
- A harp is at the center of the Republic of Ireland’s coat of arms. The Guinness harp first appeared in 1862, reversed to make it distinct from the traditional Irish symbol.
- Doctors once prescribed Guinness as a cure for debility, anemia and to help patients through their convalescence. In England, doctors once advised pregnant women to regularly drink Guinness because of its high iron content. Now? Not so much (and there isn’t as much iron in the pint as they thought).
- Guinness is no more fattening or calorific than any other beer of similar alcoholic strength. The beer has no fat, however it does contain protein, sugar, carbohydrates and alcohol. There are 176 calories in a pint of Guinness Stout. Conversely, there are 110 calories per 12 oz serving of Bud Light, 148 Calories in a bottle of Corona, and 168 calories in a bottle of Fosters.
- The perfect pint of Guinness is served using the ‘two-part’ pour. First, start with a clean, dry glass. Pour the Guinness into a glass tilted at 45 degrees, until it is 3/4 full. Allow the surge to settle before filling the glass completely to the top. Your perfect pint, with its creamy white head, is ready to drink.
- About one million pints of Guinness are sold every day in Great Britain.
No just because a pub is Irish, doesn’t mean they pour a good pint. Here are some of my favorite pubs in NYC for a good Guinness pour:
- An Beal Bocht – There are reasons to go to the Bronx besides Yankee games! – 445 W 238th St (718) 884-7127
- Fitzgerald’s Pub – It’s still on the list because it’s legacy and they do buy backs if your a regular. It’s been – 336 3rd Ave between 24th St & 25th St – (212) 532-3453
- Maggie’s Place – This place is usually dead, which if its just you and the brew, is fine but I’m not in mid town that often. Garrett Oliver brewmaster @ Brooklyn Brewery claims this is one of the best pours of Guinness – 21 East 47th Street between 47th and Madison Ave – 212.753.5757
- Molly’s Pub & Restaurant – Sawdust covered floor, great pub food and a solid pour on that guinness. Go. – 287 3rd Ave between 22nd St & 23rd St – (212) 889-3361
- Puck Fair – Close by my house, good crowd by noon already and a great pour of the black. Food’s not too bad either. – 298 Lafayette Street between Houston St & Jersey St – (212) 431-1200
- Scratcher – We at GPC love this spot for a low key night of drinks and friends. Great love on the Guinness – 209 E 5th St between 2nd Ave & Cooper Sq – (212) 477-0030
- Stout NYC – The bar itself is a little generic, trying to be all things to all people, but the do know how to pour a good pint – 133 W 33rd St between Avenue Of The Americas & Penn Plz (212) 629-6191
- Swift’s Hibernian Lounge – A great winter pub, and one we’ve had on pubcrawls. Get away from the fray and have them pour down a pint – 34 E 4th Street between 8th St & 9th St (212) 227-9438
- Ulysses’ – Danny McDonald, the owner takes his Guinness serious – “I take my Guinness so seriously that I build my pubs around it. My bars have cold rooms that keep the kegs two to three degrees warmer than other beers; I blend my own gas and glasses are cleaned in a separate washer with a special rinse that doesn’t leave a taste. Do it my way and you always get a perfect head.†– 95 Pearl St at Hanover Sq (212-482-0400)