Guinness West Indies Porter Beer | 6% vol | 8 x 500ml | Mellow & Complex | Hoppy | Notes of Toffee & Chocolate | Porter with More Hops & Higher Gravity | Brewed in Ireland

Product Information

Medium to high maltiness with a balance of roasty sweetness. Notes of chocolate or coffee possible. Medium to high esters possible. Low diacetyl or hoppiness. Sweet finish. Medium sweetness with notes of roasted chocolate or coffee. Little hoppy aromas with medium to high fruitiness. Subtle notes of alcohol. Minimal diactyl.

For years and years, bars and pubs served Guinness beer in one of two ways. Either the brewery sent beer to the bars and they would bottle it themselves, or the brewery would send each pub two casks of Guinness beer. We guarantee that by the time you finish reading this, you’ll have learned something new about one of the most revered and recognizable pints in the history of beer. There May Not Have Been a Guinness…Without an Archbishop Photography courtesy of Guinness Local folks loved the beer enough that by 1799 Arthur Guinness II, the son of Arthur Guinness, stopped brewing ales altogether to hone in on his stout recipe. Bottle or keg as you would any other beer. Shoot for a carbonation of 2.5 volumes and enjoy your labor! The locally brewed portion ensures freshness, while the Irish component guarantees that the character associated with Guinness can consistently be a part of Foreign Extra Stout regardless of where it’s brewed. For the West Indian Guinness drinker, there is a sense of being part of a global Guinness community since the same barley roasted at the original Dublin brewery is also used in Caribbean brewed Guinness as well as the Guinness sold in Lagos, London, and local pubs all across Ireland. Today, Guinness in the Caribbean is still made via this method and Guinness Foreign Extra is now an important part of West Indian culture. It’s the subject of songs, the secret ingredient in stews, and bottle sales remain steady.

The Origin of Guinness Draught Stout: The Miracle of Nitrogen

Editor’s Note: Ingredients in Foreign Extra Stout may vary slightly in variants brewed under license in international countries outside of Ireland. Nigeria Has More Guinness Drinkers than Ireland…Seriously Photography courtesy of Guinness If you are adding a sugar adjunct and doing it for flavor, not just to pop your gravity a little higher, you may want to consider adding them with your first runnings, and boil for 5 to 10 minutes to get some good melanoidin formation before continuing the runoff. On the other hand, if you are using something like honey or maple syrup, adding it very close to the end of the boil — or even into the fermenter — will leave more of the delicate flavors intact. Yeast: He wanted to put it in a book and send it to pubs to settle bar arguments,” says Wagner. “That’s how the highest selling trademarked book in history was created.” A Remarkable Brewery Making a Remarkable Beer Photography courtesy of Guinness

One a fresh lively barrel right from the brewery with plenty of carbonation and the other a bit more aged. Called a flat or stale cask, this beer had most of the flavors and aroma, but none of the carbonation. Two decades later, Guinness launched Guinness Extra Stout, a beer that has been a huge part of the brewery’s history. As a reward for faithfully serving the archbishop, the Guinness family received a significant amount of money when he passed away. Nigeria is the brewery’s second largest sales market in the entire world, and Guinness has fourteen breweries on the continent of Africa alone. Wagner doesn’t have a problem with that at all, but he wants to make it clear that there are incredible pubs all across the U.S. and the world that pour wonderful pints of Guinness Draught Stout.

Here, we find one of the main differences between Tropical Stout and Foreign Extra Stout; lager yeast. We tell the story of the harp with our tongue planted firmly in cheek,” says Wagner, because when the country of Ireland approached Guinness about using the symbol, they said, “Nah brah, you have to get your own,” says Wagner. For best presentation and greatest appreciation a Tropical Stout should be served at 50-55°F in a tulip, mug, or pint glass. They are best stored at cellar temperatures away from light and can age for 9 months or more. Hops are added to a tropical stout for bittering purposes only. They should contribute minimally, if at all, to flavor, and nothing to the aroma. To this end, a single bittering addition is plenty. Shoot for a bitterness to original gravity ratio (IBUs/OG) of 0.5 to 0.7. This also means that when you open a can of Guinness Draught Stout at home, you have to pour all of it out immediately. “Once you lose that initial rush from the can being opened, you can’t recreate it,” says Wagner.