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Guinness FAQt and Folklore
Revised, May 10, 1994.
<This may be the most extensive revision since this FAQ first
appeared. If you have any interest in Guinness, the changes are
significant enough to merit saving this revision>
There has been much posted about Guinness to this group, and much
of it could be used to spawn a new group alt.guinness.folklore.
I find a great deal of irony in this: there is probably more
"folklore" about Guinness than any other beer, yet it was the
Guinness people that underwrote the famous "Book of Records" to
settle arguments often based on rumours rather than fact. So, in
an attempt to "set the record straight" I offer:
Guinness FAQt and Folklore
Contents:
I. Guinness Facts
II. Guinness FAQs
III. "Black and Tan"
IV. Specifications of the Various Types of Guinness
I. Guinness Facts
References: MJBC -- Michael Jackson's Beer Companion (1993)
MJPG91 -- MJ's Pocket Guide to Beer (1991)
RADA -- Real Ale Drinker's Almanac
"No other brewery uses as much roasted barley as Guinness, which
prepares its own." (MJBC, p 181)
"The brewery...uses several varieties (of hops), among which
Goldings are perhaps the most influential." (MJBC, pp 180-181)
<In an earlier thread, someone claimed that Guinness used hops
from Texas. There is no such mention of hops from Texas in MJBC,
but I am willing to be convinced. However, the Extra Stout that
used to be brewed at the Park Royal Brewery in London used
"English and American whole hops" RADA. p 163>
Guinness "...uses its original yeast, though this has been
selected down from several strains to one, which was arrived at
in about 1960. It works at high temperatures (around 25'C/77'F),
and it is very dispersed, having neither risen to the top nor
sunk to the bottom, when it is removed by centrifuge." (MJBC, pp
181)
"Dublin makes five or six principal versions of Guinness, in a
total of 19 variations, and exports around 40 percent of its
output." (MJBC, p 181)
All the grain used by Guinness is grown in Ireland. The non-malt
grains used in the domestic product is 25% flaked barley and 10%
roasted barley. (MJBC p 181)
II. Guinness FAQs
Q: I've seen Guinness sold in Germany even when the
Reinheitsgebot applied to imported beers. How can that be?
A: "In line with the German Purity Law, the barley is replaced
with pale and roasted malt in Continental Europe." (MJBC p
181)
Q: What types of Guinness are there?
A: MJ states 5 or 6 main types in 19 variations. So far, we've
been able to identify (Detailed specifications are listed in
the last section of this FAQ):
Draught Guinness (Ireland, NA), is smooth full-bodied and
creamy. Despite its body, it is a rather mild beer (OG
1039, 3.4% abw, 4.2% abv). This beer is pasteurized.
There are many local variations of this product. The
canned "Pub Draught Guinness" using the draught-flow
(tm) system is a packaged version of this beer.
Bottle Conditioned Guinness (Ireland) had similar
specifications to the Draught Guinness, but the
presence of the yeast provides for a "...spicier,
fruitier, drier, more complex and lively, fresh
character." (MJBC, 182)
Bottled Guinness (Britain) has similar specifications to the
above two beers, but it is pasteurized.
All Malt Guinness (Continental Europe) is available both
draught and bottled. It is slightly stronger and also
has a little more of the characteristic stout bite.
Guinness Extra Stout/Guinness Original (bottled, available
widely) is stronger with even more stout bite. MJ
reports this to be 4.8% abw, 6.0% abv, but one poster
says that in advertising from Guinness Imports, the
strength is listed as 5.6%. This product is licensed
for production widely around the world.
There is a strong bottled version (Belgium and others) that
is somewhat sweeter and stronger (7.5% abv)
Foreign Extra Stout (primarily tropical countries) is also
about 7.5% abv. However, this is blend of Guinnesses,
included one aged for three months.
In Nigeria, which bans barley, Guinness is made from
sorghum.
Q: What do the numbers on the Guinness labels mean and why
isn't there a set of numbers on the Pub Draught (tm) cans?
A: We are still looking into this, but we believe there are
licence numbers for the different styles of Guinness, We do
not know why they are not on the Pub Draught (tm) cans.
Q: What is a Black and Tan?
A: Guinness (or some other stout) mixed with another lighter
coloured beer such as a pale ale or lager. There is now a
separate section of this FAQ on Black & Tans.
Q: What is Black Velvet?
A: Guinness and Champagne in equal proportions (MJBC p 176)
Q: How does the draught-flow can work? What's that plastic
thing in the can do?
A: The simple, non-technical answer is that the little plastic
bladder is filled with nitrogen, not nitrous oxide or
nitrous dioxide as claimed by a couple of posters. Since
the can's contents are under pressure, some of the Guinness
is forced into the plastic bladder through a pin-hole. When
the can is opened, the nitrogen and beer mixture is released
creating the lovely foamy head.
Nitrogen is used because it creates smaller bubbles than
carbon dioxide, which can also leave a tinny taste.
Q: Where can I get more detailed information on this?
A: Here. Thanks to Joel Plutchak, who saved this information
that someone else (unattributed) posted. (I would be happy
to give credit to the original poster. email me)
"The problem has always been the fact that draught Guinness
is (or should be) dispensed with a mixture of Nitrogen and
CO2 gasses rather than the conventional CO2 alone. The
nitrogen is used because it makes very fine bubbles while it
is not absorbed into the brew as the CO2 is, thus it does
not "over-carbonate" the beer. Also a special faucet is
preferred which, in combination with the gasses, creates
that wonderful creamy brown head which lasts to the bottom
of the glass. The new can combines the original kegged
stout recipe with technology which creates the draught
effect to a tee.
"Dr. Alan Forage, creator of the technology, was on hand to
explain the mechanics of the new can. This is the way the
system works: The 16.9 ounce can (containing 14.9 ounces of
beer) is fitted with a small plastic device (Guinness calls
it a "smoothifier") which sits in the bottom of the can.
This device has a pocket or cavity which is open to the
atmosphere via a pin hole in its top. The can is evacuated
of oxygen and filled with beer. Prior to sealing the can, a
dose of liquid nitrogen is added to the beer. The can is
closed and as the liquid nitrogen warms a pressure is
created. The pressure forces about 1% of the beer and
nitrogen into the plastic cavity. When the can is opened,
the pressure is released and the small amount of beer in the
cavity is forced back through the pinhole quite violently.
The agitation created by this "geyser" mixes the nitrogen
with the beer in such a way as to reproduce the tap handle
character. Open up the first empty can you have in order to
see what the "smoothifier" looks like."
Q: Why does the bottled Guinness taste so different than the
draught or canned "draught-flow" product?
A: (U.S./Canada answer): These are two entirely different
beers. The bottled Guinness if Guinness Extra Stout, while
the others are simply Guinness. The Extra Stout uses more
roast barley and has somewhat higher IBUs, resulting in a
harsher, sharper flavour. Which you prefer is a matter of
personal taste.
(Ireland answer): The bottled product is bottle
conditioned, meaning the presence of live yeast. The yeast
gives it a very different character.
Q: What's the significance of the harp symbol on Guinness
products?
A: Arthur Guinness & Sons deliberately chose the harp symbol as
its logo or symbol to appeal to nationalist pride in
Ireland. The harp is also a symbol of Ireland.
Q: What products besides the various Guinnesses does Guinness
produce?
A: Arthur Guinness & Sons also own Smithwicks (pronounced
without the "w") and Harp lager.
Q: What do the numbers on the Guinness labels mean?
A: We don't exactly know, but we are working on this. They may
be product codes, or license numbers.
ejoynt@whoi.edu (Ernest H. Joynt, III) offered the following
information:
Guinness Extra Stout (purchased in the US)
L/A1 821212
Guinness Foreign Extra Stout (made in Trinidad)
L/AU 771712
Guinness Special Export Stout (8.0% abv, made in Dublin)
A/RM 571012
The letters and numbers preceding the six-digit number are
actually written with the first letter over the other two.
For example, the Guinness Extra Stout is "L over A1".
The Pub Draught Guinness (tm) does not have this type of
numbering on the can.
Q: Is the Guinness family still involved with the Guinness
company?
A: The family still has a large financial stake in Arthur
Guinness & Son PLC, but have not been directly involved in
the management since 1992.
Q: I've heard that Guinness contains oysters. Is that true?
A: No. At one time, oyster shell may have been used as finings
to rid the beer of unwanted solids, but this was not in this
century, and may not have ever been done by Guinness. There
are oyster stouts that contain oyster, oyster extracts, etc.
Q: Doesn't Guinness contain oatmeal?
A: No. It is a rather common misconception that Guinness (and
all other stouts) contain oatmeal. Oatmeal Stout is a
distinctive style stout. The revivalist of this style was
Samuel Smith's Brewery in Yorkshire, England, at the request
of its North American agent, Merchant du Vin of Seattle.
Q: How does one spell Guinness?
A: Never! That's a waste of nectar! Oh, Sorry. I thought you
said "spill".
Guinness is spelled exactly as you see in the question --
two "N's", two "S's" and a "U" before the "I". The "G" is
always capitalized. Unfortunately, it is misspelled in the
index of the 1991 Pocket Guide to Beer (only one "N").
Q: Doesn't Guinness contain {insert name of animal} {insert
your favourite word for urine}?
A: No. It is not part of the formulation, and there is
virtually no opportunity for this to happen by chance. We
cannot be as unequivocal about Labudmilloorsons, however.
;-)
Q: Is Guinness really good for you?
A: Medically, possibly. Its alcohol is low enough to have a
relaxing effect. The bottle-conditioned product may produce
a mild laxative effect due to the live yeast. Too many
bottles of the bottle-conditioned product can have an
extreme laxative and diuretic effect, which is not good for
you.
There is medical folklore about Guinness and stout, in
general. "In some countries, stout is seen as an
aphrodisiac, or as a beneficial bath for newborn babies."
(MJBC p 177) Since most research indicates the aphrodisiac
effects are primarily psychological, there may be truth to
the former. Too many may have an adverse affect on
performance, however.
Of course, if you feel as good as I do after enjoying and
Guinness, then there is no question that it is good for you!
Q: But isn't Guinness high in calories?
A: Not especially. "Guinness is not notably high in
calories..." (MJBC, p 177) This refers to the draught,
bottle-conditioned and draught flow (tm) product, which are
fairly low in alcohol. Calories in beers come from the
alcohol and the residual sugars. The higher the alcohol,
the higher the caloric content.
Q: What's the proper thing to say when someone {buys you a
Guinness/ gives you a 4-pack of Draught-flow cans/gives you
your own cask}?
A: Whale oil beef hooked! ;->
Q: Is there a Guinness smiley/emoticon?
A: (:-{d) (licking the rich, creamy Guinness foam off the upper
lip.)
III. "Black and Tan"
Q: What is a Black & Tan? What is a Half-and-Half?
A: The answer depends on who you ask. The all-Guinness Black &
Tan is Harp's Lager and Guinness. (Harp's is brewed by
Guinness at Dundalk). Many consider the classic Black & Tan
to be Bass Pale Ale and Guinness. (To some Irish, they
appreciate the fact that the Irish comes out on top!) I've
been in a pub that used Smithwicks and Guinness.
(Smithwicks is also owned by Guinness.) However, there are
many variations involving a stout or porter and another
lighter coloured beer, either lager or ale. The Black & Tan
name is derived from hunting dogs that had a black and tan
mottled colouring. There was also a regiment of British
soldiers recruited to serve in Ireland after the First World
War. They had a reputation for being quite brutal.
A half-and-half is often just another name for a Black &
Tan. However, in many North American Irish pubs, the
Bass/Guinness combination is called a Black & Tan, while the
Harp/Guinness combination is called a Half-and-Half.
Guinness promotional advertising refers to a Black & Tan as
being the Bass and Guinness version. Ken Papai described
the ads as follows:
Here is the Guinness Import Company (c) 1992 ad on
their beer card/beer coaster that they distribute at
pubs and beer shows:
THE TRUE COLORS OF HALLOWEEN (picture of black & tan
in a pint glass)
Guinness (picture of a harp, the
Guinness trademark and
logo)
Bass Ale (Bass logo)
BLACK & TAN
When your bartender is a 240 lb., 6'4" fellow named
O'Malley, a Black & Tan (or a Half-and-Half) is whatever he
says it is!
Q: How do I pour a Black and Tan?
A: Steve Glover, who has tended bar in Ireland, says that the
layered Black and Tan is an American affectation that they
were happy to do for extra money :-). Otherwise, both beers
(they used Smithwicks and Guinness) were simply poured in
the same glass fully mixed.
If you want a layered drink: Carefully. Practice. With a
special spoon. There are many answers.
I have had success pouring the Harp or Bass vigorously so
that it develops a good head. Using a Black & Tan spoon,
pour the Guinness slowly over the back of the spoon. I will
remain layered for some time. (You can make your own by
bending the bowl of a spoon back so that when you lower it
into the glass, the bowl is concave down.)
The Guinness promotional beer coaster cited above offers the
following advice:
HOW TO POUR A FRIGHTENLY PERFECT BLACK & TAN
1. Hold your pint glass at an angle, and fill just
over halfway with Bass Ale on tap.
2. Slow the flow control on the Draught Guinness tap
down to a trickle.
3. Fill to the top, letting Draught Guinness hit the
side of the glass.
or...
Pour Draught Guinness over an upside-down spoon to
disperse the flow.
4. Let settle, and enjoy the True Colors of
Halloween!
Q: Why does the Guinness float on top of the other beer?
A: "Quality always rises to the top" (Jon Binkley)
Q: Should I order a Black & Tan in Dublin?
A: Some have posted that this is not advisable, as you might
stir up tempers. Steve Glover posts that ordering a Black
and Tan is no problem.
IV. Specifications of the Various Types of Guinness
Draught Guinness (Ireland & North America):
OG: 1039 (9.75 Plato)
Alcohol: 3.4% abw, 4.2% abv
BU: 45
Colour: EBC - 130
"Draught-flow" Canned "Pub Draught Guinness"
Similar specifications as the Draught Guinness, above.
Alcohol: 3.3% abw, 4.1% abv
Bottled Guinness (U.S.) -- This is an "Extra Stout"
Alcohol: 4.8% abw, 6% abv (although one poster noted that they
had seen 5.6% in their promotional materials)
BU: 50+
Bottled Guinness (Ireland)
"similar" specifications as bottle conditioned
OG: 1040
Alcohol: 3.5% abw, 4.3% abv
Contents: Pale malt, flaked barley, roasted barley, English and
American whole hops (RADA)
Continental Guinness (Draught and bottled)
Alcohol: "a little more than 4 percent by weight, 5 by volume"
(MJBC p 181)
"strong" Bottled Guinness
OG: 1073 (18 Plato)
Alcohol: 6% abw, 7.5% abv
BU: 50+
Guinness Extra Stout (England, according to Eckhardt)
OG: 1052 (13.2 Plato)
Alcohol: 4.4% abw, 5.5% abv
BU: 50
Colour: 9.5 (Eckhardt's Scale) This would translate into
something around or over 50 SRM and about 130 EBC
Foreign Extra Stout (this is a blend of Guinnesses):
OG: 1073 (MJPG91)
BU: mid-60s
Guinness Extra Stout (Ireland in 1901, according to Eckhardt)
OG: 1075 (18.2 Plato)
Alcohol: 6.3% abw, 7.9% abv
BU: 90 (!)
--
-- Alan Marshall "That's, as they say, a chunk of
AK200032@SOL.YORKU.CA change," Binger in the WSJ
York University
Toronto, Canada