These photos were taken Thursday, November 2 at the Guinness celebration of its 200th anniversary of being in the U.S.; coincidentally (?) it was also International Stout Day, which meant it was a pretty appropriate day to celebrate with a Guinness.
While some may be thinking that Guinness is more than 200 years old, they are correct; Guinness is 258 years old. However, in October of 1817, one John Heavy (pronounced Heevy) received the first shipment of Guinness in the United States; somewhere in South Carolina. He got eight hogsheads of Guinness West Indian Porter, the photos of the stacked barrels represent how much beer eight hogsheads is; it is about 512 gallons. Continue reading
On Tuesday evening, a couple dozen craft beer fans, social influencers and Guinness beer ambassadors met in Los Angeles at the Salt’s Cure restaurant to participate in the debut of the latest creation coming from Open Gate Brewery at St. James’s Gate, Guinness Irish Wheat.
Anyone that really knows me knows that my desert island beer is Guinness Stout, so whenever I am invited to try anything new from Guinness, you can be sure I will do my best to be there.
Guinness Irish Wheat is probably best described as a hefeweizen created with 100% wheat grown in Ireland and the same Guinness yeast found in every pint of Guinness Draught. My initial sip of Irish Wheat was crisp and seemed slightly lemony/citrusy flavor which was followed by subtle clove with a banana finish. My immediate thought was that this was the perfect time of year to release this beer as it comes across as very light compared to your standard creamy pint of Guinness; I was not the only one to suggest that this would be a very good beer to drink after mowing the yard or while grilling burgers and steaks in the back yard. I would go so far as to suggest that this might be one of the few beers I would consider drinking from a bottle at a barbecue. Continue reading
For those that have not take the time to read everything I have written on my beer experience growing up, suffice it to say that nothing my dad was drinking was worth swiping from the fridge. Being proud of my Irish heritage I loved the time I spent in San Francisco as it was so very Irish. As I spent my summers roaming the streets of The City I always saw signs for fish and chips and for Guinness. In my young mind I just put Guinness together with fish and chips, like peanut butter and jelly. The first time I went to San Francisco after turning 21 I headed over to Edinburgh Castle Pub on Geary Street for my first Guinness, served with fish and chips wrapped in newspaper. A lifelong love affair has existed since.
So, what brought that up? Well, it is St. Patrick’s Day and since I stumbled upon a couple samples of Guinness’s “newest” brews, I thought today would be a good day to share the experience.
I am sure someone is thinking, “But it’s not craft!” well, it tastes like craft to me. Besides, when you have been around 250+ years it is likely you are going to exceed whatever production limit the Brewers Association sets for being called craft. Besides, it is St. Patrick’s Day and even if you are not drinking a Guinness you are probably going to have a beer that is an Irish Stout or on nitrogen; and you can thank Guinness for those. Continue reading
These photos were taken at the advanced tasting of Guinness’ new Nitro IPA which was held Thursday evening at The Larchmont restaurant in Los Angeles. The event was put on by Taylor Strategy and featured Guinness Beer Ambassador, Keith Dunne and Diageo Customer Marketing Director, Jonathan Urch. While I am the Craft Beer Guy, we all had to start somewhere; for me, it was Guinness Draught. The fact of the matter is that if I was going to be stuck on a desert island and could only have one beer for the rest of my life, Guinness please.
For every article you read here about a beer dinner or special release I attend, there are probably five or six invitations I turn down; especially if it requires my driving to Los Angeles. When I got the invite to attend the Guinness Nitro IPA advanced tasting and dinner I put aside my disdain for rush hour traffic and accepted the invitation.
As Guinness has been doing these tastings around the country, I started seeing comments and links to articles about the experiences of others that had tried the Nitro IPA over the past week or so. Admittedly, the reviews were not exactly glowing but I am not the type to judge a beer by what someone else thinks (which is why this site is not a beer review site), and I had no idea if a guy from Philly even knew what a good IPA tasted like. Continue reading