Guinness original extra stout is a carbonated version of Guinness and is based on the original Guinness Stout The name XX or Extra Stout was used to differentiate it from the Guinness Porter of the time Guinness Original can now be purchased in bottles or cans (I’m currently drinking a can of it right now)

Stout contains antioxidants! And although they’re in all beers, stout contains nearly twice the amount of antioxidants found in light-coloured lagers Stout is packed with flavonoids, the antioxidants that give fruit and vegetables their dark colour Getting enough antioxidants in your system is great for your heart

Its body should be very dark brown or black Stouts are typically opaque but if any light does find its way through the beer should be clear The nose should be grainy and can carry hints of coffee, chocolate, licorice, and molasses with no apparent hops The flavor is similar to the nose and should be rich and full

Stouts are served warmer than lagers and light ales: 50°F to 55°F, wine cellaring temperature, is ideal (In general, a good rule of thumb is the darker the beer, the warmer the serving temperature) Typically stout is made in several styles Dry stout has dark, roasted flavors balanced by pleasant bitterness

If you want to be exact, a common recommendation is to enjoy a stout at around 45 to 50 degrees Fahrenheit A higher ABV imperial stouts could be at peak flavor between 55 and 60 degrees

High-alcohol beers like strong ales, imperial stouts and barleywines can last for years without much chill—it’s what they were designed to do in the days before refrigeration They are best served just slightly under room temperature

Stouts came after, as stronger, fuller-bodied versions of porters, aka “stout porters” When a pub offered both a stout and a porter, stout was always the stronger beer Porters and stouts share dark malts, which give them their classic black, or near-black, color

Temperature’s Effect on Beer

Stouts and Nitro Stouts thrive at around 50° F (10° C) This is the same for Porters and Brown Ales It is best to stay warmer because if you drink these robust beers too cold, you’re probably missing out on a whole lot of flavours that the brewer intended for

Strong, dark beers are best at room temperature or only slightly chilled This applies to stouts, barleywines, many cask-conditioned ales, and double bocks

The beer should be cold, but pouring it into a glass that has been chilled or just pulled from the freezer is not a good idea Even Guinness should be served cold, not room temperature as some have suggested, Bill said

Guinness isn’t boozier than most other beers In fact, it contains less alcohol by volume than a typical draught An average beer contains 5% ABV, while Guinness clocks in at just 42%

First, start with a clean, dry glass Pour the Guinness Draught into a glass tilted at 45 degrees, until it is three-quarters full Allow the surge to settle before filling the glass completely to the top Your perfect pint, complete with its creamy white head, just domed proud of the glass rim, is then ready to drink

PROPER USE Simply pour the Guinness onto the back of the Guinness spoon to fan out the lighter beverage of your drink to create a dividing line between the liquids You can also use the spoon to measure the perfect dash of your special ingredient

seconds

45 psi

Guinness even recommends a waiting time of seconds – 5! – between parts The uniquely annoying wait for ¾ of your pint to “settle” makes Guinness feel like a special drink, and it makes you, the drinker, feel special for enduring it

Since its primary ingredient is Barley, Guinness is also a great source of fibre Art found that the drink has some of the highest levels of fibre found in any beer This means that Guinness can potentially aid digestion, as well as bring other benefits of fibre

No, beer has no use by date, meaning it is safe to drink well past the best before date Beer won’t be dangerous to drink, but the taste of the beer will deteriorate over time

When the bubbles reach the top and crowd at the head, some liquid gets pushed to the sides which in turn pushes down the bubbles sticking to the wall This creates a current of beer pulling down the bubbles, then circulating back upwards again once it hits the bottom

The Black and Tans employed brutal tactics in an attempt suppress the Irish Republican Army’s guerilla war, massacring civilians and burning Irish towns As a result of their mistreatment of the Irish people, Black and Tan is pejorative term in Ireland and calling someone a Black and Tan is an insult

At the centre of the glass, the bubbles are free to rise rapidly, as they naturally do in a liquid, creating a circulation The bubbles push and pull the surrounding liquid with them by the time they reach the creamy head

In Guinness, the gas is nitrogen (which makes up roughly three quarters of the air we breathe) Nitrogen does not dissolve as well in liquid as carbon dioxide, and so the bubbles do not grow like in lager or cola The liquid in the glass is just plain water

It differs slightly from the version sold in Ireland, the UK, and the US in that it’s carbonated, not nitrogenated, and has a higher alcohol volume—a holdover from the brewing techniques Guinness first used when making stout in Africa

Basically, when every individual can of Guinness draught is sealed, a little bit of pressurized nitrogen gets added to the can That nitrogen finds its way into the widget When the can is cracked open, it’s depressurized, and the nitrogen in the widget is forced out of the widget and mixes with the beer

A widget is a hollow, spherical piece of plastic with a tiny hole in it — it looks like a little ping pong ball During the canning process, brewers add pressurized nitrogen to the brew, which trickles into the hole along with a little bit of beer The entire can is then pressurized