Mmm...Guinness
 

Is there a better Sunday beer?

no sir

Probably whichever one I will be drinking at the bar for free in an hour.

I'm drinking Pabst Genuine Draft....this is what happens when you're broke :(

I can think of quite a few. Dozens.

do you want that list alphabetically or in order of how much better....dont get me wrong, guiness is a good beer, but i have had hundreds that are better

Damn.
Now I want one.
Just got off the trainer and am feeling all good because I worked out a bit. And now I want a Guinness. Thanks. :D

/tk

I hope that PGD is better than PBR. If it isn't, my deepest condolences...

I had many many many pints of the fine stout yesterday. Mmmmmm.

sometimes, not liking beer makes me sad...

mmmmmmmm Milwaukee's Best

Numerically, in descending order.

Guinness is da bomb. I also enjoy a frosty Sierra Nevada Pale Ale quite frequently.

i've never had the Guinness / Sierra Nevada but i here it's good, i think it's called a black tan. is it half and half? or more of one and less of the other?

Very good any day of the week.

I think a black and tan is technically Guinness and Bass while a half and half is Guinness and Harp....Oh I love Guinness and Harp.

Basically a black and tan is Harp Lager and Guinness. Some people do use Bass, but it is not as available in Ireland. The Irish use either Harp or Smithwicks, which is pretty much local to Ireland. I think a black and tan taste pretty good. You can make one with with any stout/porter and mix it with a lighter beer. Personally, I recommend going the classic route and use Harp and Guinness. Yes, you pretty much mix it half and half.

OK, so I've always thought that Guiness was meant to be drunk warm. But I bought some Guiness Draught last week and on the bottle it says to serve extra cold. What gives?

I'm no Irishman, but I've never had (or heard of having) it warm.

Not warm, but at room temperature.

One of my coworkers/occasional drinking buddy and fellow Guiness lover went to Ireland last year and said it was usually served at room temperature, but that now they have something called "Guiness Ice" (or something like that) that is served cold.

I like Guiness a lot, but haven't had much in the last year or so. Firstly because I've found its the most inconsisent beer to order in a bar.... if you get a good one its amazing, but I seem to get poured bad ones more often that good ones and the bad ones are nasty. Secondly I do most of my drinking either at the Goose Island brew pub or at the nearest dive with NFL Sunday Ticket. The former almost always has better options and the latter usually has crappy Guiness so I go for quantity over quality and order the $1 drafts of the cheap stuff....

DOLA, for stuff that readily available in bottles (at least seasonly) cheaper than four/$10 you can't beat Goose Island's Oktoberfest IMO. If you've got a decent liquour store with a nice beer selection you can usually find really good Belgiums although pay a premium for it.

Anybody ever tried this?
Black & Black: Guinness and blackberry liquer

I'm not much of a fruit-flavored alcohol guy, but that sounds like it might be kind of interesting. I can imagine that the two tastes would compliment each other pretty well.

Yes, that's a mistake people make with wine too. Room temperature actually means low 60s.

So then why is the Guinness bottle telling me to serve it extra cold?

I like guinness when I am at a bar (very infrequent these days). I don't like it when I'm at home. But whatever beer I'm drinking, I love them a lot better when they are ice freezing cold and in the frosty mug. Mmmmmm.....

My guess is that it's being "Americanized".

But really, I'd recommend drinking it at whatever temp you like best. I've had it nearly frozen, cold, room temp'ish, and damned near hot & found that I like it best around room temp, which (to me) is whatever it would be if you just sat a case on the floor & kept it there. But YMMV.

I like Guinness a whole lot more after I've had a few shots of Maker's Mark.

Half & Half is Harp and Guinness

Black & Tan is Guinness and Bass but I've seen Bass substituted with Sierra Nevada

According to the official Guinness website:

Six Degrees of Preparation
GUINNESS® Draught is best served at 6°C (that’s 42.8°F), with the legendary two-part pour. First, tilt the glass to 45 degrees and carefully pour until three quarters full. Then place the glass on the bar counter and leave to settle. Once the surge has settled, fill the glass to the brim. It takes about 119.5 seconds to pour the perfect pint. But don’t fret. It’s worth the wait.

Draught Cans:
Chill your GUINNESS® Draught can down to about 3.5°C (38.3°F) for at least 3 hours. Steady your hand and take a deep breath. Open, automatically activating the widget, and carefully pour the whole can into a tilted glass in one smooth action, straightening the glass as it fills.

Draught Bottles:
Rocking and rolling with your bottle is easy. Just chill your GUINNESS® Draught in the fridge for at least three hours.

Dola, other fun Guinness facts:

What is the widget - and how does it work?
Glad you asked. The widget is a plastic moulded device that sits on the top of the contents of each can of GUINNESS® Draught. When the can is opened, a small amount of beer and nitrogen, trapped in the widget, is forced out through the beer, which creates the famous creamy head that you find on a pint of GUINNESS® Draught served in a pub. The widget gives GUINNESS® Draught in cans the taste and texture of a pub-poured pint at home. In GUINNESS® Draught in bottles, the clever little ’rocket’ widget floats free in the beer to refresh the creamy head of your GUINNESS® Draught with each swig you take from the bottle.

Why is GUINNESS® black?
Look closely. GUINNESS® beer is not actually black but rather dark ruby red because of the way the ingredients are prepared. Some malted barley is roasted, in a similar way to coffee beans, which is what gives GUINNESS® its distinctive colour.

Why is the head of GUINNESS® Draught creamy white?
The creamy white head is created from the ’initiation’ and ’surging’ of bubbles of nitrogen and carbon dioxide gas as the beer is poured. It’s actually the nitrogen that causes the tight white creamy head.

Guinness in the draught can may be one of God's perfect creations.

Whoa ... those are my two drinks.

I know a lot of Guinness people & I know several Makers people, but I haven't run across too many others who are both.

It's probably the only beer I prefer out of a can instead of a bottle. Having said that nothing beats having it fresh from the tap ... and it may just be psychological, but when I was in Ireland it just tasted sooo much better.

I too prefer the can to the bottle.

And it wasn't just psychological. They make Guinness in Ireland differently than they do for export--and the only way to get it is to either have it IN IRELAND or get somebody to bring you back some if they go. It isn't available anywhere else. To my tastebuds, Irish Guinness is a little smoother (which is saying something, since Guinness is already very smooth) and a little more "chocolatey" than "coffee-esque" in the aftertaste. Hmm. Me thinks a trip to Eire is in order. ;) :) :D

/tk

OK, I just need CW to chime in and this bump will be complete... :)

After following up on this thread, I need a drink.