OT Wirring up a blue plug to a 4 gang

It certainly didn't used to be, but now every fucking pub has no proper
cellarman and those that do try the different areas for Guinness can
taste no difference because there simply isn't any more.
Those of us who've tasted the difference a good cellarman makes know
what it means and those of us who've tasted the difference between
badly-stored English Guinness and genuine Irish Guinness can speak from
a position of authority that yes, there once was a significant
difference.

An old and grizzled cellarman (actually, he wasn't, he was quite a
rotund and cheerful chap) once told me that Guinness can stand two
changes of storage temp in the barrel and after that it's just the crap
that comes out of yer average pub Guinness tap.
--
Dave
GS850x2 XS650 SE6a

Teach a man to fish and he and his pikey mates will have the
river cleaned out in a day.

 

My understanding of the Dublin/Park Royal Guinness taste difference thing
is explained by a difference in production method. In Park Royal they
always pasteurized the beer. In Dublin they didn't do so until the 1990s.
This meant that in the olden days Irish Guinness could mature in the keg,
like a real ale, and would ultimately go off. Proper cellaring of this
product was essential.

For 15 or so years all UK/Irish Draught Guinness has been a homogenised,
pasteurized keg beer that requires little skill in cellaring. The inert
beer will have a long shelf life. The main variables as far as taste is
concerned will be the cleanliness of the beer line and efficiency of the
glass washing machine.

This article by Michael Jackson from 1993 probably informed my opinion
http://www.beerhunter.com/documents/19133-000065.html

 

Ah well, that explains it. Pap for pap's sake.
--
Dave
GS850x2 XS650 SE6a

Teach a man to fish and he and his pikey mates will have the
river cleaned out in a day.