an observation

[ksmith]

Guinness has become the Starbucks of stout. How can it taste weak and burnt at the same time?

Comments

[barbarienne.livejournal.com]

Because you're buying it in America. Kind of like Godiva.

[kristine-smith.livejournal.com]

I've heard that. Is it the bottling that wrecks it? Or is this the taste that they determined the US drinkers prefer?

[e-moon60.livejournal.com]

Send them an email with a link to this...maybe they'll pay attention.

[kristine-smith.livejournal.com]

Possibly. I guess it depends whether they determined that this is the flavor that US drinkers prefer, or if the bottling process ruins it.

[pmrabble.livejournal.com]

Guinness is still palatable if it's on tap AND the place move a fair amount, meaning you're drinking from a fairly fresh keg. The at home stuff? Yuck!
The micro/craft brews have some nice stouts out. If I'm feeling extravagant, Bell's Cherry Stout wins.

[kristine-smith.livejournal.com]

I've tried some Bell's varieties. They were good. I get a little iffy around the fruited varieties, though. If the fruit comes through too much, it stops tasting like beer/ale/stout to me and flips into some weird hybrid that I just don't care for.