On Jan 8, 12:38 pm, band beyond description
<shadowboxing....@apocalypse.com> wrote:
> <mtfes...@netMAPSONscape.net> wrote:
> > John W. <worthj1...@gmail.com> wrote:
> >> On Jan 5, 8:21?am, mtfes...@netMAPSONscape.net wrote:
>
> >>> Not with Guiness, certainly...
>
> >>> Mike- Hide quoted text -
>
> >> I think you must have gotten some bad Guiness in your day. While I
> >> don't particularly like the company and the way they have tended to
> >> squash competition, I also don't think they really needed to because
> >> they make a very yummy bear that is just heavy enough. I have many
> >> fond memories of drinking Guiness with friends; I also have many fond
> >> holes in my memory of drinking Guiness with friends.
>
> > Guiness is the perfect looking beer; just no flavor to it.
>
> > Mike
>
> Agree — and no offense to anyone/YMMV, but IMHYankO, Guiness is probably
> more about being an Anglo-Irish traditional social-lubricant facilitator
> "down the pub" and one with a long history of course (its "blandness" was
> likely suited ti having a recipe that emphasized preservation on long
> colonial-era voyages) than actually being a world-class stellar beer,
> especially if one compares it to the plethora of great brew on the market
> worldwide these days — but I will give Guiness credit for having a
> nomihodai bar at the end of their museum tour in Dublin (this was way back
> in 1990, dunno if it's the same nowadays), whereas the Heineken tour in
> Amsterdam in that era was limited to a glass or two (cheap Dutch? though
> the Heineken admission fee went to UNICEF or some such charity fund)...

If the kegs have been transported and stored properly, the server
correctly maintained and cleaned, the keg freshly tapped and the pint
properly poured, the black stuff is consistently good on-tap.
Unfortunately there are only about 4 pubs in Japan that can do all of
the above. The other reason for selling Guinness instead of Beamish,
Murphy's or stouts produced by microbrewerys such as Baird etc, is
basically cost/profit related. I have 5 beers on tap in the pub, but
Guinness is the only brand where I can sell the full keg immediately
after tapping. For a part-time publican, the reliability of their
quality control and sheer brand recognition are a big plus. I can (and
do) sell Japanese microbrews, but can only do so profitably if selling
by the bottle.