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Messymascot's faith in humanity and ginger safe haven

Armaghtoffee said:
The taste is all about the freshness of the beer and the correct way of pulling the pint itself. Nothing worse than a Guinness that has been lying in the pipes or indeed a gassy drink poured as if it’s a lager.

If I go into a bar and there is no one drinking Guinness then I wouldn’t order one myself.
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That's really interesting not heard of that before.

To my shame only visited Ireland once and we flew into Cork and quickly into Kinsale.

It was lovely but seemingly every pub we went in served Beamish and not Guinness . Beamish was good but much prefer Guinness.

Eventually had one at the airport before coming home and it was awful
 
jazzy said:
Morning everyone,

Thanks to @Gwladysover and @Val P for their kind wishes. I'm truly amazed at Gs memory.

36 years ago tomorrow we got hitched and then went to Rhodes for our honeymoon . When I think back on that day with fond memories I wonder where on earth all the years have gone.

It was genuinely a lovely day . We deliberately only had a very small wedding with just close family invited ( we didn't have much money and wanted to spend what little we had on a honeymoon!) and had a really nice meal in a local pub and went straight to the airport afterwards.

Pretty much replicate that with a simple meal in our local Italian tomorrow.

Have a lovely day everyone.
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Best wishes to you both ,have a fantastic meal to celebrate .
 

jazzy said:
That's really interesting not heard of that before.

To my shame only visited Ireland once and we flew into Cork and quickly into Kinsale.

It was lovely but seemingly every pub we went in served Beamish and not Guinness . Beamish was good but much prefer Guinness.

Eventually had one at the airport before coming home and it was awful
Click to expand...
There is no reason why a pint in Liverpool should taste any different to one in Dublin. Guinness are very proactive here in servicing the pipes to ensure that everything is exactly as it should be every time. Fact is though, I have had better pints in Liverpool than some places in Ireland so it very much depends on the bar.

Beamish isn’t as smooth as Guinness and doesn’t feature much at all in the North. In my own local, over 50% of all pints sold is Guinness thereby guaranteeing me a fresh drink every time.
 
jazzy said:
Morning everyone,

Thanks to @Gwladysover and @Val P for their kind wishes. I'm truly amazed at Gs memory.

36 years ago tomorrow we got hitched and then went to Rhodes for our honeymoon . When I think back on that day with fond memories I wonder where on earth all the years have gone.

It was genuinely a lovely day . We deliberately only had a very small wedding with just close family invited ( we didn't have much money and wanted to spend what little we had on a honeymoon!) and had a really nice meal in a local pub and went straight to the airport afterwards.

Pretty much replicate that with a simple meal in our local Italian tomorrow.

Have a lovely day everyone.
Click to expand...
Congratulations for tomorrow mate. You're such an old romantic aren't you.
 
Armaghtoffee said:
The taste is all about the freshness of the beer and the correct way of pulling the pint itself. Nothing worse than a Guinness that has been lying in the pipes or indeed a gassy drink poured as if it’s a lager.

If I go into a bar and there is no one drinking Guinness then I wouldn’t order one myself.
Click to expand...

It’s also about the cleanliness of the glass and the pipes. All our staff have been trained and even given a video of exactly how to pour and allow the Guinness to stand prior to final top up.

I think your last point however is very valid. In the likes of Dublin a large percentage of the pints pulled will be Guinness, whereas over here it’s probably more like 5-7%. The high throughput enables a higher degree of consistency in line temperature. I’m fortunate that the Irish girl working for me spent about two months being trained by Diageo in Dublin just on how to maintain, clean and pour the perfect pint of Guinness. I’m pleased to say that we do it as well as anybody…..
 

peteblue said:
It’s also about the cleanliness of the glass and the pipes. All our staff have been trained and even given a video of exactly how to pour and allow the Guinness to stand prior to final top up.

I think your last point however is very valid. In the likes of Dublin a large percentage of the pints pulled will be Guinness, whereas over here it’s probably more like 5-7%. The high throughput enables a higher degree of consistency in line temperature. I’m fortunate that the Irish girl working for me spent about two months being trained by Diageo in Dublin just on how to maintain, clean and pour the perfect pint of Guinness. I’m pleased to say that we do it as well as anybody…..
Click to expand...
In my first job, aside from collecting glasses around the bar, my role was to pull around 10 pints of Guinness at a time to allow them to settle for ordering when they then just need the top up. You know it’s a proper bar when you see the pints of Plain lined up.

I wasn’t even old enough to drink but had my Diageo certificate for pulling the perfect pint.

Has ‘splitting the G’ made it into pub speak over there?
 
peteblue said:
It’s also about the cleanliness of the glass and the pipes. All our staff have been trained and even given a video of exactly how to pour and allow the Guinness to stand prior to final top up.

I think your last point however is very valid. In the likes of Dublin a large percentage of the pints pulled will be Guinness, whereas over here it’s probably more like 5-7%. The high throughput enables a higher degree of consistency in line temperature. I’m fortunate that the Irish girl working for me spent about two months being trained by Diageo in Dublin just on how to maintain, clean and pour the perfect pint of Guinness. I’m pleased to say that we do it as well as anybody…..
Click to expand...
Sounds like I might need to have a pint in Leicester shire, but of a way to travel though.
 
Armaghtoffee said:
In my first job, aside from collecting glasses around the bar, my role was to pull around 10 pints of Guinness at a time to allow them to settle for ordering when they then just need the top up. You know it’s a proper bar when you see the pints of Plain lined up.

I wasn’t even old enough to drink but had my Diageo certificate for pulling the perfect pint.

Has ‘splitting the G’ made it into pub speak over there?
Click to expand...
Yes and I've never been able , always take too big a gulp 😂
 

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