Superb video Guru and co - a keen follower of the channel and a 20 year Guinness vet. Sadly here in Vietnam we cannot get Guinness and I miss it DEARLY. But as the Guru point out at the end, its not just the Guinness I miss, its the culture, the care, the love for the pint back home. The point about pasteurisation is a new one to me and very interesting, makes total sense now..
Perhaps the best ‘Guru’ vid. Great concept. Very professional feel. Great quality start to finish. Learned a ton about Guinness. And great ‘craic’. Fine work.
I love the Austrian guy swirling in the mouth and checking the nose like drinking wine, two Irish lads, gulp gulp gone. Vienna, great city to visit especially at Christmas!!
As others have pointed out, surely it is to do with the high turnover of Guinness kegs in Ireland? The kegs are changed more frequently because Irish people drink more Guinness. Kegs are changed every other day, whereas in the rest of the world the Guinness keg may not be changed for a couple of weeks because not enough people are drinking it.
You're 100% right. This and cleanliness of the lines, distance between the keg and the tap, skills of the bartender pouring it, etc all factor into the quality of a pint.
Definitely. I was in a student bar in Manchester last Saturday for the 6 nations finale. The guinness was pretty solid, probably because a lot of other people were drinking it because of the advertising. Similar to real ale in England, don't drink the real ale in a pub that no one else is drinking it ha ha
Love the video... Where to start :/ I'll leave my comment on Keg Guinness in Tokyo (in Paddy Foley's), during the mid '90's for another time :/ Parent's (one from outside Thurles, the other from Fermanagh) were in the pub trade, just outside London until they retired in the mid 90's. Bar lines were cleaned every week, on a Sunday afternoon (usually I was the one doing it, if I was in the UK, otherwise my dad or one of the full time barmen), cleaning solution, soaking, sponges and pressurized water were the order of the day. *Sometimes* individual lines were washed more often, depended on volume, and if a bad barrel had been shipped (happened with Cask ales from time to time). The aim of the sponges was indeed to get rid of any yeast build up - imagine doing your teeth, mouthwash doesn't get rid of everything! Their pubs sold more Guinness than lager. way more. almost as much as they sold of three bitters they stocked (think IPAs) - the brewery were bewildered - my father said it was simple.. clean glasses, clean bar lines, don't let the Guinness go off [Which would probably mean that UK Guinness - at that time - was unpasteurized...? ] As was (correctly) mentioned, some places can't be bothered with the basics, so what a surprise their draught beer s**ks The restaurants and bars I know in New Jersey generally outsource their beer line cleaning to 3rd parties. These usually come in at the crack of dawn and work their way through the lines. I've normally observed that US beer lines are hideously long (I know one with multiple 30m runs), and they counter waste by having very small diameters - obviously way too small for sponges! Again, if they don't look after the glasses and beer lines, expect crap! Thankfully the growth in craft ales in the US (as opposed to Burpweiser etc) has brought some focus back on this, so I expect bar lines are being cleaned more often overall
Great video, maybe some unconscious bias though. Basically kegged nitro Guinness was developed in the 70s to fix the issue of consistency. Before then Guinness was a real cask ale, it was a living beer with yeast in. Cask ales really do not travel, as they are ‘living’, so in the olden days Guinness would of been the same. Nowadays all Guinness is pasteurised before being kegged with maybe exception of the limited edition bottled imperial stouts. If Diageo made different Guinness for Ireland it would be labelled as such under EU law. The biggest variable, as with all beers, go down to system set up and line cleaning also great point of how it’s stored before arriving at the pub.
Why is the Irish expiration date shorter (a few weeks) versus the continental beer (6-8 months) (trusting the Guiness Guru here) if the pasteuriation processes are the same?
I actually cried watching you down that masterpiece in Foxys. Great memories supping with my old man in there. Great pub, great Guinness. HNY fella. All the best for 22
I do care. The reasons 1 i have Irish blood in my veins. 2 i love the taste. If i myself do a bad pour at home believe me im very disappointed each time i pour i make adjustments to get a better pour.
Love the channel bud....I'm 43...used to be a reg Guinness drinker but couple years ago decided to knock it....had a pint with friend in the Cherry tree few months....wasn't impressed but thanks to your channel I'm looking forward to a few more in different places.Find my love for the Shtick once again.
The only thing that disappointed me about the video is, it wasn't the Guru's idea. Have to disagree, this is true groundbreaking journalism and one of the best Guru's videos. Up the Guru!!!
You should review the new Guinness Microdraught since it claims to solve this exact problem. Would be curious to know how well it works... give it a #shtick rating!
Guinness is pasteurised everywhere even in Ireland. There is a lot said about guinness that come from statements made in the 80s and they are repeated today. Guinness is a very different drink compared to that liquid
They are not full kegs. I worked in the keg plant in St James Gate and let me tell you , you don't just pick a keg up like that. So maybe the test already off to a bad start as its a not so fresh half a keg. Just saying.
Well thought out and honest feedback. Wonder if you've ever been to Toronto? I've only found 1 pub in Toronto that even remotely tastes like proper Guiness. Discuss.
Also there is an argument to be made that the Diageo reps who clean the lines in Ireland (I'm not calling them Guinness men) are there to perpetuate a system of subservience on the part of Irish bar owners. I was shocked when I went to the UK and realised that pubs knew everything about line cleaning and US pubs even more. Irish pubs think the Diageo man is on their side but its a plan by the higher ups to keep pubs in their sphere of influence
Are Irish publicans not knowledgeable about line cleaning? It's one of the most basic and necessary things to know about running a pub, I'm quite surprised reading this.
@@danielwarren3138 in my experience a Heineken or Diageo rep does it for every pub and even managers don't often know how to do themselves. It's a Good way for Heineken especially to keep an eye on what's appearing on the taps and their are plentiful stories of unwanted beers getting the shove by Heineken line cleaners in favour of their version ie Paulaner going onto Erdinger taps and Cute Hoor Pale Ale in the place of local craft brewers pale ale. It's good business and it's not benevolent or line cleaning out of the goodness of their hearts
Had a few pints in Lanzarote few weeks ago looked amazing perfect head etc cold all good , but unlike in Ireland it lacks flavour it's flat hasn't the same bitter after taste.
It's the luck of the draw to be honest. I've had marvellous Plain in New York and Moscow over the years. I've had atrocious pints in pubs in Dublin for which capital punishment should be brought in for😂. Great upload by the way.
I’ve drank a pint in old Irish bar in Brooklyn right off the plane and he has a 3’ foot line … was as good if not better than most in Ireland… btw they ship kegs of Guinness to the US by temperature controlled tankers … not by plane…if you’re ever in Brooklyn hit the Soccer Tavern on 8th Ave💪🍺👍🏼
I'm welsh and this is all my old man said to me when I used to ask him why he only drank Guinness in Ireland "it don't travel well" buzzing to watch this one !!
seems to be a bit of disagreement here over whether or not all Guinness is actually pastuerised.. is there any way we can get a definitive answer on this?
I spoke with Guinness' Global head of quality and former master brewer ( we have a past interview with him here if you're curious th-cam.com/video/h84-jS6lnc4/w-d-xo.html&t ) and he confirmed it's all pasteurized the same. Whether exported or not.
Buggar, now I'm binge watching these videos I'm on to Deliveroo to get Guinness delivered, it's like the student Withnail & I game, when they drink in the film, you need to drink, same now with The Guru
The reasons for the difference is because the Irish pubs turnover Guinness kegs quickly because everyone drinks it. Pubs outside Ireland keep the Guineas kegs for longer because there’s less demand. That’s the only difference
😂😂😂 diageo selling snake oil again, kieselguhr filtered stout, there be no yeast in lines, just routine cleaning and regular pour is efficient enough for good quality. IMO temp and the need for stout mix on the draw
Can you check that with diageo about the pasteurisation? I thought that they have been pasteuristing all of it since the early 2000s. Would love to know it this is true.
@@BeerBrackets I thought so. A theory I have heard recently is that Guinness that is exported to other countries in a reduced form. Water is then added. Unlike in Ireland where it is already kegged. Do you know of this is true ?
@@ciderposse1 I spoke with Guinness' Global head of quality and former master brewer ( we have a past interview with him here if you're curious th-cam.com/video/h84-jS6lnc4/w-d-xo.html&t ) and he confirmed it's all the same beer. What goes into the kegs and what is exported in cans/bottles is unchanged. So it boils down to things like freshness, how the beer is stored in the pub, length of the lines between the tap and keg, how often and how well lines are cleaned, etc.
@@BeerBrackets what I would really love is to try Guinness in its older form as a cask beer. We have a pub and my Da tells me about how it used to be seved, with a high, lively primed cask and another cask less lively. The mix of the two forming the reason for the 2 pour technique. The skill of the barman evident there. Obviously quality control played a part in its demise. Similarly I would love to try the old bottle conditioned stuff, this was delivered to our pub in a hogs head barrell when my da was young. He then bottled and primed, labelled it and left them to mature. I
Not a bad job. Travelling around and tasting the Guinness. Nice 👌 I love the taste of Guinness. It's especially good for an early afternoon drink and if you have an empty stomach it fills it nicely.
Guinness in Dublin is unbeatable, in London it’s generally pretty good. The worst pint I ever had was in Alvor (Portugal). Please, if your pub is serving Guinness, treat it with respect and people will come from miles around.
Some bars in Dublin are genuinely hit and miss, and I’m down very often. A lot of bars in a lot of counties have much better Guinness than some bars in Dub
Honestly, that's the best thing you've done. I've been searching for the best pint of Guinness in the world since the early 90s and, at the moment, it's in the Igoe Inn in Doonbeg, Co. Clare. And the myth that Guinness doesn't travel was perpetuated by me too, so it's great to know that it is true and there's a couple of reasons why. I had no idea that export Guinness was a different brew, or at least, a differently treated brew as that explains a lot. Well done Guinness Guru, you have earned your stars sir, because until you did this I thought you were a dick! No offence, but fair play to you, you've earned my respect, not that will mean anything to you, but I shall watch your future videos with a sense of deference and I will take what you say seriously. Sláinte!
Come to the US one day. Come to New Orleans built on the backs of Irish immigrants and tons and tons of Irish pubs and neighborhoods. Talk about a fun Guiness review for you my friend. Let's see how Guiness travels to New Orleans, Louisiana.
I think Guinness is pasturised in Ireland as well maybe not as aggressive. Diageo probably care little about any traditions. I only see Craft Micro Brewery as producing unpasturised beers and stouts.
My understanding was the gas that's used in Ireland on the pumps is what makes the real difference, I don't remember what it is but If I remember right it's a mix of 2, 1 of which is banned in the UK mainland.
He could make that work getting the non pasturized kegs with 6 week sell by on them. If he is selling 5 to 6 kegs of guinness a week like he says he could work something out but tbh I wouldn't blame him if he didn't want to do that if the Austrians or whoever drinks the stuff is happy enough with what they usually get.
@@shmee_17 True! You'd be better driving a white van stacked to the gills over to Europe, dropping kegs of.. but still, you'd want to be bringing something back too... and I don't think the revenue would take kindly to smokes being brought back in that kinda volume :/
So, if Guinness are going round every 4 weeks cleaning lines etc in every pub, why do we still get crappy pints in a lot of pubs and creamy mother's milk in the the good Guinness pubs?
I'd suggest any/ all of i) don't wash the glasses properly, ii) don't shift enough Guinness or iii) they don't rotate their way through kegs, and a few week old one could be on with a fresher one and really 4 weeks is IMHO rather a long time between cleaning lines...
That first pint after cleaning is never the best.far better if there was 6/8 pints poured or even the next day, a tiny wee bit of that old yeast in the line is actually good for a pint o Guinness
I don't know if you read comments, but the best Guinness I have ever had was in Sydney, Australia. Far better than anything I had in Dublin, Tipperary, or anywhere else I have lived in Ireland.
@@welfaredubz9050 I am afraid that I don't know, but I expect the same brewery supplies pretty much the entire city. That is just my subjective opinion. But, I definitely left Sydney truly believing that the idea that the best Guinness in the world is in Ireland might just be a bit of a marketing ploy. (Our pubs are great btw!)
Now Guinness probably doesn’t travel as well but maybe your guys standards are extremely high due to the quality control there so because it’s not the exact same as in Ireland (which isn’t gonna be possible for a million reasons) that’s classified as not travelling well
All Guinness is pasteurized, yeah. What he's mentioning is probably only information leftover from the 60s-70s. Today all Guinness is pasteurized equally whether exported or not.
The real question for me is why in Ireland does Guinness taste so different between pubs. What gives Guinness in certain pubs that bad bitter/almost salty taste? It's frustrating to say the least.
I love Guinness, but come on get real… anybody who has half a clue about beer knows that it’s a pretty consistent drink most places you have it. It’s a mass produced keg beer! No difference to John Smiths, Carling or Strongbow! Its not in the same league as your Thornbridge/Abbeydale beers. I’m not saying I like it less, but it’s hardly a complex beer that alters vastly from pub to pub? I can’t be on my own with this opinion(fact)?
Can't wait till you venture across the Atlantic to us poor, deprived Americans. Even the "Irish pubs" here might be suffering with their Guinness on tap. Why doncha come and find out?
Superb video Guru and co - a keen follower of the channel and a 20 year Guinness vet. Sadly here in Vietnam we cannot get Guinness and I miss it DEARLY. But as the Guru point out at the end, its not just the Guinness I miss, its the culture, the care, the love for the pint back home. The point about pasteurisation is a new one to me and very interesting, makes total sense now..
Perhaps the best ‘Guru’ vid. Great concept. Very professional feel. Great quality start to finish. Learned a ton about Guinness. And great ‘craic’. Fine work.
I love the Austrian guy swirling in the mouth and checking the nose like drinking wine, two Irish lads, gulp gulp gone. Vienna, great city to visit especially at Christmas!!
@David Leonard Ah, corrected. Salzburg great town to visit at Christmas also.
Haha yea, throw another shrimp on da Barby 🦐, great vlog G day mate
Yea clocked that aswell 😊
Absolutely loved this video. Great idea and super watch. Please keep them coming
The quality of videos are getting better each week. The Guru is on a roll. Great job.
As others have pointed out, surely it is to do with the high turnover of Guinness kegs in Ireland? The kegs are changed more frequently because Irish people drink more Guinness. Kegs are changed every other day, whereas in the rest of the world the Guinness keg may not be changed for a couple of weeks because not enough people are drinking it.
You're 100% right. This and cleanliness of the lines, distance between the keg and the tap, skills of the bartender pouring it, etc all factor into the quality of a pint.
Definitely. I was in a student bar in Manchester last Saturday for the 6 nations finale. The guinness was pretty solid, probably because a lot of other people were drinking it because of the advertising. Similar to real ale in England, don't drink the real ale in a pub that no one else is drinking it ha ha
@@HS-wo8ti Exactly! SO true about the real ale
Im off to Vienna in a couple of months for a city break, will have to check out this pub for sure!.
Love the video...
Where to start :/ I'll leave my comment on Keg Guinness in Tokyo (in Paddy Foley's), during the mid '90's for another time :/
Parent's (one from outside Thurles, the other from Fermanagh) were in the pub trade, just outside London until they retired in the mid 90's. Bar lines were cleaned every week, on a Sunday afternoon (usually I was the one doing it, if I was in the UK, otherwise my dad or one of the full time barmen), cleaning solution, soaking, sponges and pressurized water were the order of the day. *Sometimes* individual lines were washed more often, depended on volume, and if a bad barrel had been shipped (happened with Cask ales from time to time). The aim of the sponges was indeed to get rid of any yeast build up - imagine doing your teeth, mouthwash doesn't get rid of everything!
Their pubs sold more Guinness than lager. way more. almost as much as they sold of three bitters they stocked (think IPAs) - the brewery were bewildered - my father said it was simple.. clean glasses, clean bar lines, don't let the Guinness go off [Which would probably mean that UK Guinness - at that time - was unpasteurized...? ] As was (correctly) mentioned, some places can't be bothered with the basics, so what a surprise their draught beer s**ks
The restaurants and bars I know in New Jersey generally outsource their beer line cleaning to 3rd parties. These usually come in at the crack of dawn and work their way through the lines. I've normally observed that US beer lines are hideously long (I know one with multiple 30m runs), and they counter waste by having very small diameters - obviously way too small for sponges! Again, if they don't look after the glasses and beer lines, expect crap! Thankfully the growth in craft ales in the US (as opposed to Burpweiser etc) has brought some focus back on this, so I expect bar lines are being cleaned more often overall
Brilliant insight here 👍
Burpweiser comment of the day
My Nan used to own a pub in the Cotswolds and insisted the lines were cleaned with her own urine. It worked and I’ve never looked back.
@@progressivedemagogue8480 If it worked it worked
Great video, maybe some unconscious bias though. Basically kegged nitro Guinness was developed in the 70s to fix the issue of consistency. Before then Guinness was a real cask ale, it was a living beer with yeast in. Cask ales really do not travel, as they are ‘living’, so in the olden days Guinness would of been the same. Nowadays all Guinness is pasteurised before being kegged with maybe exception of the limited edition bottled imperial stouts. If Diageo made different Guinness for Ireland it would be labelled as such under EU law. The biggest variable, as with all beers, go down to system set up and line cleaning also great point of how it’s stored before arriving at the pub.
Why is the Irish expiration date shorter (a few weeks) versus the continental beer (6-8 months) (trusting the Guiness Guru here) if the pasteuriation processes are the same?
Great video, really nicely produced too!
I actually cried watching you down that masterpiece in Foxys. Great memories supping with my old man in there. Great pub, great Guinness. HNY fella. All the best for 22
How about doing an episode the other way take a keg from Austria to Dublin?
Great videos. Cheers.
I do care. The reasons 1 i have Irish blood in my veins. 2 i love the taste. If i myself do a bad pour at home believe me im very disappointed each time i pour i make adjustments to get a better pour.
You gotta get merch shipping to America man! Me and my boys would pay a premium for a hoodie or shirt no question
Sold out in Ireland already I missed the grey hoodie 🤣🤣
Forreal!
Some suckers in ireland 🤣
Yes the Slainte Lads sold out ….dang it🇮🇪
A fairly good hussle from the Guru to answer this big question!
Great idea. Cool to see ya thinking outside the box on this one!
I love 12:30. An Austrian bar, an Irish beer, and American country music.
Why do I watch these in the morning when my bird is in my ear about going shopping…fuck that I’m going for a pint
Love the channel bud....I'm 43...used to be a reg Guinness drinker but couple years ago decided to knock it....had a pint with friend in the Cherry tree few months....wasn't impressed but thanks to your channel I'm looking forward to a few more in different places.Find my love for the Shtick once again.
mind blown to hear zac brown band in a bar in vienna lol
The only thing that disappointed me about the video is, it wasn't the Guru's idea. Have to disagree, this is true groundbreaking journalism and one of the best Guru's videos. Up the Guru!!!
You should review the new Guinness Microdraught since it claims to solve this exact problem. Would be curious to know how well it works... give it a #shtick rating!
Isn't it like £750? Joke of a price
Loved this video ❤great content again .
Guinness is pasteurised everywhere even in Ireland. There is a lot said about guinness that come from statements made in the 80s and they are repeated today. Guinness is a very different drink compared to that liquid
Guinness hasn’t been on cask since 1950s. It’s sterile fizzy beer just like everything else
They are not full kegs. I worked in the keg plant in St James Gate and let me tell you , you don't just pick a keg up like that. So maybe the test already off to a bad start as its a not so fresh half a keg. Just saying.
You’re a genius mate.
Nice video, something different... Content, content, content 💪😁🇮🇪🍻
Love coming home from work and having a pint or two with the Guru. 🍺
Well thought out and honest feedback. Wonder if you've ever been to Toronto? I've only found 1 pub in Toronto that even remotely tastes like proper Guiness. Discuss.
True and the can Guinness is alot better and much cheaper than the bars .
I think you could talk about knitting and I’d still watch your vids! Great stuff
Also there is an argument to be made that the Diageo reps who clean the lines in Ireland (I'm not calling them Guinness men) are there to perpetuate a system of subservience on the part of Irish bar owners. I was shocked when I went to the UK and realised that pubs knew everything about line cleaning and US pubs even more. Irish pubs think the Diageo man is on their side but its a plan by the higher ups to keep pubs in their sphere of influence
Are Irish publicans not knowledgeable about line cleaning? It's one of the most basic and necessary things to know about running a pub, I'm quite surprised reading this.
@@danielwarren3138 in my experience a Heineken or Diageo rep does it for every pub and even managers don't often know how to do themselves. It's a Good way for Heineken especially to keep an eye on what's appearing on the taps and their are plentiful stories of unwanted beers getting the shove by Heineken line cleaners in favour of their version ie Paulaner going onto Erdinger taps and Cute Hoor Pale Ale in the place of local craft brewers pale ale. It's good business and it's not benevolent or line cleaning out of the goodness of their hearts
Clearing out your pipes regularly is essential in life...
I remember when it was brewed in london too, northwest london park royal👍 keep up the good work, up the irish🍀🍀🍀
Had a few pints in Lanzarote few weeks ago looked amazing perfect head etc cold all good , but unlike in Ireland it lacks flavour it's flat hasn't the same bitter after taste.
Loving the reviews, wish u all the best, a hope u get to a millions+ subscribers get them €€€€
It's the luck of the draw to be honest. I've had marvellous Plain in New York and Moscow over the years. I've had atrocious pints in pubs in Dublin for which capital punishment should be brought in for😂.
Great upload by the way.
Agree with that pal
I’ve drank a pint in old Irish bar in Brooklyn right off the plane and he has a 3’ foot line … was as good if not better than most in Ireland… btw they ship kegs of Guinness to the US by temperature controlled tankers … not by plane…if you’re ever in Brooklyn hit the Soccer Tavern on 8th Ave💪🍺👍🏼
thanks for this reccomendation, going to visit soon!
I'm welsh and this is all my old man said to me when I used to ask him why he only drank Guinness in Ireland "it don't travel well" buzzing to watch this one !!
Brilliant!
Can u come to Carlow? We’ve a few pubs that have nice Guinness u can go to the Irishman, Stonehaven Lounge, Tullys, Scraggs Alley and Dinn Ri
Great video, Thanks
Big man picked up that keg like it was a housecat
This is fucking quality! Nigeria and China next!!!
Great video lads
seems to be a bit of disagreement here over whether or not all Guinness is actually pastuerised.. is there any way we can get a definitive answer on this?
I spoke with Guinness' Global head of quality and former master brewer ( we have a past interview with him here if you're curious th-cam.com/video/h84-jS6lnc4/w-d-xo.html&t ) and he confirmed it's all pasteurized the same. Whether exported or not.
Buggar, now I'm binge watching these videos I'm on to Deliveroo to get Guinness delivered, it's like the student Withnail & I game, when they drink in the film, you need to drink, same now with The Guru
The reasons for the difference is because the Irish pubs turnover Guinness kegs quickly because everyone drinks it. Pubs outside Ireland keep the Guineas kegs for longer because there’s less demand. That’s the only difference
not the only difference
It’s not. The keg being directly underneath the pour and being further away makes a difference. Temperature also.
Such a cool idea!
It's the pasteurisation that makes the difference a massive difference I worked in a brewery and every beer taste 50% better without out it
I holiday in Vienna every year and frequent the Viennese bars . The only place I encountered discourtesy was in an Irish pub . B
😂😂😂 diageo selling snake oil again, kieselguhr filtered stout, there be no yeast in lines, just routine cleaning and regular pour is efficient enough for good quality.
IMO temp and the need for stout mix on the draw
Great video very informative 👍
Can you check that with diageo about the pasteurisation? I thought that they have been pasteuristing all of it since the early 2000s. Would love to know it this is true.
Checked with them and can confirm that this little bit isn't true. All Guinness is pasteurized equally, whether exported or not.
@@BeerBrackets I thought so. A theory I have heard recently is that Guinness that is exported to other countries in a reduced form. Water is then added. Unlike in Ireland where it is already kegged. Do you know of this is true ?
@@ciderposse1 I spoke with Guinness' Global head of quality and former master brewer ( we have a past interview with him here if you're curious th-cam.com/video/h84-jS6lnc4/w-d-xo.html&t ) and he confirmed it's all the same beer. What goes into the kegs and what is exported in cans/bottles is unchanged. So it boils down to things like freshness, how the beer is stored in the pub, length of the lines between the tap and keg, how often and how well lines are cleaned, etc.
@@BeerBrackets what I would really love is to try Guinness in its older form as a cask beer. We have a pub and my Da tells me about how it used to be seved, with a high, lively primed cask and another cask less lively. The mix of the two forming the reason for the 2 pour technique. The skill of the barman evident there. Obviously quality control played a part in its demise.
Similarly I would love to try the old bottle conditioned stuff, this was delivered to our pub in a hogs head barrell when my da was young. He then bottled and primed, labelled it and left them to mature.
I
@@ciderposse1 That sounds magical. Let's get started on building that time machine!
Love the technical terminology: "manky" 😅
Can you do pub jacks reviews as well.
Not a bad job. Travelling around and tasting the Guinness. Nice 👌 I love the taste of Guinness. It's especially good for an early afternoon drink and if you have an empty stomach it fills it nicely.
Love Vienna. Great for a night out.
Guinness in Dublin is unbeatable, in London it’s generally pretty good. The worst pint I ever had was in Alvor (Portugal). Please, if your pub is serving Guinness, treat it with respect and people will come from miles around.
Some bars in Dublin are genuinely hit and miss, and I’m down very often.
A lot of bars in a lot of counties have much better Guinness than some bars in Dub
@@gerardm7840
You obviously have greater knowledge of Guinness in Ireland than me!
Just realised you’re in London, my bad 😂😂 I thought you were living in Dublin.
Get yourself over to Belfast for a few!
Old style Guinness glass in Vienna, woah
It’s a dam shame other countries treat Guinness as just another beer
It breaks my heart
Amen!
Very informative, men conversing in the boozer material.
Honestly, that's the best thing you've done. I've been searching for the best pint of Guinness in the world since the early 90s and, at the moment, it's in the Igoe Inn in Doonbeg, Co. Clare.
And the myth that Guinness doesn't travel was perpetuated by me too, so it's great to know that it is true and there's a couple of reasons why.
I had no idea that export Guinness was a different brew, or at least, a differently treated brew as that explains a lot.
Well done Guinness Guru, you have earned your stars sir, because until you did this I thought you were a dick!
No offence, but fair play to you, you've earned my respect, not that will mean anything to you, but I shall watch your future videos with a sense of deference and I will take what you say seriously.
Sláinte!
You tit, Jeff.
Some countries brew their own Guinness and that makes a huge difference. As if Guinness will bother telling us which is which.
I bet they are using rinse aid you can tell. Massively affects the pint 🇮🇪
Come to the US one day. Come to New Orleans built on the backs of Irish immigrants and tons and tons of Irish pubs and neighborhoods. Talk about a fun Guiness review for you my friend. Let's see how Guiness travels to New Orleans, Louisiana.
I think Guinness is pasturised in Ireland as well maybe not as aggressive. Diageo probably care little about any traditions. I only see Craft Micro Brewery as producing unpasturised beers and stouts.
Do an airport pint review
Bundoran, plenty of drinkn bars about there
My understanding was the gas that's used in Ireland on the pumps is what makes the real difference, I don't remember what it is but If I remember right it's a mix of 2, 1 of which is banned in the UK mainland.
The pub I work in the UK uses 70% nitrogen 30% CO2
Where on earth do people hear this rubbish
@@danielwarren3138 Guess I was misinformed and never actually looked into it.
Another thing I discovered in my 5 minutes of research 🧐 - lost my shit right there! 🤩
Does the Guinness taste change as you get to the bottom of the keg?
When are you going to have Guinness in Nigeria. Mates who worked for Guinness in Nigeria say its 1. Higher alcoholic content 2. The best pint
Brilliant 👍
Great vid champ
Nice Plane bearing the surname of Austrian F1 great Niki Lauda (Died in 2019), Though I think Ryanair acquired his airline and basically killed it.
I reckon it’s worth flying it back to Ireland to see if it’s any good
Is the Guinness sold in Northern Ireland pasteurised???
The glasses looked to Sparkly and shiny . No shtick Probably the Detergent in their glass cleaner isn't right
Looks to me like you were totally blown away by the Austrian stout.
He could make that work getting the non pasturized kegs with 6 week sell by on them. If he is selling 5 to 6 kegs of guinness a week like he says he could work something out but tbh I wouldn't blame him if he didn't want to do that if the Austrians or whoever drinks the stuff is happy enough with what they usually get.
Ah lad, the cost of shipping a keg... Have you ever lifted one? The weight of the bastard!! Massive cost.
@@shmee_17 True! You'd be better driving a white van stacked to the gills over to Europe, dropping kegs of.. but still, you'd want to be bringing something back too... and I don't think the revenue would take kindly to smokes being brought back in that kinda volume :/
So, if Guinness are going round every 4 weeks cleaning lines etc in every pub, why do we still get crappy pints in a lot of pubs and creamy mother's milk in the the good Guinness pubs?
I'd suggest any/ all of
i) don't wash the glasses properly,
ii) don't shift enough Guinness or
iii) they don't rotate their way through kegs, and a few week old one could be on with a fresher one
and really 4 weeks is IMHO rather a long time between cleaning lines...
The issue usually comes down to the draw distance the short draw really makes a massive difference
That first pint after cleaning is never the best.far better if there was 6/8 pints poured or even the next day, a tiny wee bit of that old yeast in the line is actually good for a pint o Guinness
Spot on. Worked in pubs for years and would never drink the first 5 or so pints from a freshly cleaned line.
Thats a load of bollix.. the Guinness is pasteurised in ireland too....
Truth
I don't know if you read comments, but the best Guinness I have ever had was in Sydney, Australia. Far better than anything I had in Dublin, Tipperary, or anywhere else I have lived in Ireland.
where was it produced, any idea??
@@welfaredubz9050 I am afraid that I don't know, but I expect the same brewery supplies pretty much the entire city. That is just my subjective opinion. But, I definitely left Sydney truly believing that the idea that the best Guinness in the world is in Ireland might just be a bit of a marketing ploy. (Our pubs are great btw!)
Never a true word said at da end👍
Ramdom question. Have you tried Nigerian bottled Guinness.. If you guys haven't tried it.. Pls do..
He tried it in another video.
Now Guinness probably doesn’t travel as well but maybe your guys standards are extremely high due to the quality control there so because it’s not the exact same as in Ireland (which isn’t gonna be possible for a million reasons) that’s classified as not travelling well
The GOAT
Is all Guinness not pasteurized? The Guinness Wikipedia page says it is..
All Guinness is pasteurized, yeah. What he's mentioning is probably only information leftover from the 60s-70s. Today all Guinness is pasteurized equally whether exported or not.
The real question for me is why in Ireland does Guinness taste so different between pubs. What gives Guinness in certain pubs that bad bitter/almost salty taste? It's frustrating to say the least.
Dirty lines
The keg being directly underneath and being in another room/place also makes a difference.
I love Guinness, but come on get real… anybody who has half a clue about beer knows that it’s a pretty consistent drink most places you have it. It’s a mass produced keg beer! No difference to John Smiths, Carling or Strongbow! Its not in the same league as your Thornbridge/Abbeydale beers. I’m not saying I like it less, but it’s hardly a complex beer that alters vastly from pub to pub? I can’t be on my own with this opinion(fact)?
Guinness is not the same in Thailand, it’s not to bad tho!
Can't wait till you venture across the Atlantic to us poor, deprived Americans. Even the "Irish pubs" here might be suffering with their Guinness on tap. Why doncha come and find out?
Thats not cieran kavanagh it's morriesy
Gonna keep saying this till u go … Morans Westport the nicest pint of Guinness
Will have to try that pub next time in Westport 👌The Cobweb in Castlebar has a mighty pint👌
LOVE
tastes crap in the uk,you just can't beat ireland
dunno if i love you or hate you
€48 for a hoodie lad are you mad?
Temple bar of merch ya robbing bastid
Except temple bar happily takes dollars
Wit a guy 🍀