Today [12]

[maxie]

There used to be single and Double x too Nigel or half and half .. Single i think was known as Porter . Its been a very long time since i had any

 

[marsmimar]

All guinness is the same as it all comes from the same brewery.

the perceived taste difference is mostly psychological, but is in some part related to the way it is served, and the actual amount a particular premises sells, Guinness has a specific way that it should be stored and served, not all low volume sellers keep up to standard.

Until recently, (2005), Guinness was brewed in Dublin and the original brewery at Park royal in London (this is the original location and not dublin, Arthur Guinness started brewing with a grant from the bishop of london).

The colour and flavour is accidental and derived from an incident where the grain was burnt and as there were limited funds, they were used anyway.

Guinness is not Black, by the way, but Ruby Red, (hold a glass up to a bright light, before you drink it, and prove it for yourself)

At 185 Calories per pint guinness is less fattening than many Light Lager beers

I'm actually a fully qualified Guinness Trainer - so the above information is direct from those in the know and not Wikipedia which is a little confused.

Very interesting info, Nigel. I knew about it being ruby red but not the rest of the history. Does Guinness still employ official tasters or has the brew process been automated to the point tasters are no longer needed?

 

[Barman58]

As far as I know they still use human being to spot test quality, (I also understand that the queue of applicants for this role is very long )

 

[marsmimar]

As far as I know they still use human being to spot test quality, (I also understand that the queue of applicants for this role is very long )

Appreciate the additional info, Nigel. Thank you. Guess there's no point in submitting an application ... I probably won't live long enough for Guinness to act upon it.

 

[Barman58]

There was a tragic accident in the settling vats a few years ago - a taster was drowned when he fell into several hundred gallons of Guinness ...


Strange thing was he got out five times before he finally died, to visit the restroom

 

[marsmimar]

There was a tragic accident in the settling vats a few years ago - a taster was drowned when he fell into several hundred gallons of Guinness ...


Strange thing was he got out five times before he finally died, to visit the restroom

:roflmao:

I can certainly think of worse ways to go!

 

[boohbah]

today was a good day!

 

[Arc]

.... to die hard?

 

[boohbah]

no, to visit the eden project and pretend the photo of the hemp field was a cannabis crop.

still, i managed to make the domes look pretend too. ...

 

[marsmimar]

today was a good day!

View attachment 284432

Didn't I read somewhere that this is month five of no smoking? :roflmao:

 

[Dwarf]

Correction

I'm actually a fully qualified Guinness Drinker.

 

[x BlueRobot]

I'm getting my tattoo tomorrow from 2 until around maybe 6-30ish

 

[A Guy]

There was a tragic accident in the settling vats a few years ago - a taster was drowned when he fell into several hundred gallons of Guinness ...


Strange thing was he got out five times before he finally died, to visit the restroom

I heard they tried to rescue him, but he fought them off valiantly

today was a good day!

View attachment 284432

Japanese Aralia?

I'm getting my tattoo tomorrow from 2 until around maybe 6-30ish

I hear it only hurts when the needle is touching you

A Guy

 

[x BlueRobot]

I'm getting my tattoo tomorrow from 2 until around maybe 6-30ish

I hear it only hurts when the needle is touching you

A Guy

I'll post a picture here tomorrow

 

[The Howling Wolves]

At my age I can't have a tattoo as my skin is thin and I bruise easily so I would probably bleed to death.
Maybe could get one put on my behind but who would see it?
THW

 

[Barman58]

At my age I can't have a tattoo as my skin is thin and I bruise easily so I would probably bleed to death.
Maybe could get one put on my behind but who would see it?
THW

The IRS during their next audit

 

[Solarstarshines]

Just got home from the grocery, a bit disappointed because I can't find sausages. I fell in love with them after eating some on our neighbor. However, I found an alternative but I don't really know if it's a derivative of a sausage. It's a "Bockwurst", according to the description of the packaging, it's a traditional sausage that is a mix of pork and beef and selected spices. What do you think German members or even you?

I think you mean Bratwurst ,I love that stuff but damn is it bad on the cholesterol

I can eat that with just Kraut and Deli mustard you know like the one made with Horseradish

 

[Dude]

Today I purchased a ticket to fly my son down to my house for the December holidays.

 

[A Guy]

Just got home from the grocery, a bit disappointed because I can't find sausages. I fell in love with them after eating some on our neighbor. However, I found an alternative but I don't really know if it's a derivative of a sausage. It's a "Bockwurst", according to the description of the packaging, it's a traditional sausage that is a mix of pork and beef and selected spices. What do you think German members or even you?

I think you mean Bratwurst ,I love that stuff but damn is it bad on the cholesterol

I can eat that with just Kraut and Deli mustard you know like the one made with Horseradish

There is a Bockwurst as well.

Bockwurst is a German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin.[1] It is one of the most popular varieties within Germany, and can be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). In modern Germany, however, it is made from different types of ground meat, such as pork, lamb, turkey, chicken and in rare cases even from horse meat. In Northern Germany there is also a version of bockwurst which is made from fish. Bockwurst is flavored with salt, white pepper and paprika. Other spices, such as chives and parsley, are often also added and in Germany itself bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled. When thoroughly cooked, its casing usually splits open. Ideally, one stops cooking just before that occurs because the split casing may look unappetizing and the sausage may then lose flavor to the cooking water.

Bockwurst made in America, also from veal and pork, bears more resemblance to the Bavarian Weisswurst in color and taste, albeit parsley is rarely used in this version.

Source

A Guy

 

[Stephanie]

Don't think I have tried Bockwurst but love Spanish chorizo and English Pork and Leek