Ok. Over the years from teenage until now I simply couldn't drink beer at all really where as I can drink and fully enjoy porters/stouts and pale ales now. But still not bitters. That remains in the realm of blue cheese that apparently lots of people love but tastes like sweaty socks to me.
Pretty much this.
I just think I do not like stout.
They are probably veggies then as there used to be fish products put into it.
I had mates who worked there when I lived in Harleseden . Played a couple of times for their football team as a ringer. The Guinness was ace there .
Sounds like it; the bitterness of deeply roasted malt is not for all. I nearly said a bit of a marmite thing, but that would have opened a whole new can of beer.
Tbh, I generally frequent a higher class of drinking establishment, but I believe it to be the case.
It's black. Oh my god, how can it be described as that?
It's famous for being popular in Africa and the Carribbean. I genuinely have no idea where this particular hot take came from, I'd say the odds are about 70% "some odd shit that someone on the internet claimed for some reason" and about 30% "just one of those strange things your parents make up".
This - It's a long time ago now, but when I left college I worked in Dublin for a couple of months. Guinness was OK, but I much preferred Murphy's.
Yes the Nigerian and Caribbean stuff is very goodI’ve drunk Guinness since I was old enough to get served in pubs (about 14). The stuff in my local in Ireland was poured half and half from 2 kegs - one cold and one room temperature. A pint took 20 minutes to pour and settle and had a thick consistency you could almost take a bite out of. The time taken meant that you ordered your second pint at the same time you received your first but it was worth it. When I first moved to England in the late 80s I found the Guinness to be fucking awful so moved to drinking bitter for a bit. I did find you could get a decent pint in certain places like Liverpool (who got their stout from Dublin) but everywhere else it was poured too fast and too cold. About the mid-90s (around the time of those Rutger Hauer ads about taking time) my mate worked in a pub and went on a course on how to pour it “properly”. He said they were given a wee speech on how English drinkers are used to quickly pulled beer and wouldn’t wait for 20 minutes so they decided that 2-3 mins was the longest time allowed. I think it did improve a bit after that and I started drinking it again. Mind you, it’s been so long since I’ve had a “20 minute” pint, I’m probably used to what passes for it over here.
I love the variations - especially the stronger versions from Nigeria or the Caribbean - brewed with sorghum and clocking in about 8%. If I see an African run offy or I’m at the carnival I pop in and see if they have it. My mate who lived in Ghana said that, after giving blood there, you get a pint of the 8% stuff. Way to go!
