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

If you decide to go with an ale yeast, look for a strain that attenuates in the upper 60s to low 70s. Some that are often used include: 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. Brings a smooth and creamy moderately-full to full body, pushed by medium to somewhat high carbonation. Often has a slight warming character due to alcohol presence, but this should never come across as hot. Taste: 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.

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 At this time the term “stout” was still being used strictly as a descriptor for a higher gravity porter. Guinness’s West Indies Porter would have been considered a “stout porter.” It was brewed to a higher gravity and made use of more hops in hopes of better preserving the beer on its journey across the ocean. Over there, you’re so close to the source that it’s just fresher,” says Hayden, “But I’ve had great pints over here too!” In all truthfulness, Arthur started off brewing pale ales and amber ales. “That was the style of the day in that part of the world,” says Wagner. And Guinness did build up some local cred on them. Remember, don’t go nuts when creating a recipe. In most cases, simplicity is better than going overly complex. Keep your Crystal additions to no more than two kinds, your roasted malts to two, maybe three. Extract Brewing

In the United States, Guinness’ Most Famous Beer Wasn’t Even Released Until 1965

Smooth roasted and dark grain flavors range from medium to high and intermingle with noticeable sweetness. The roasted malt character can present in the medium to high range, though balanced by the sweetness, and often carries undertones of silky chocolate or coffee. Fruity esters are medium to high and can give the beer a dark rum-like character. Hop flavor is low, if present at all. Finish is on the sweet side. Diacetyl can be moderately low to none. Food Pairings: The Tropical stout style is still part of the Export Category in most competitions, so without actually trying the beer it is hard to say which are examples of the Tropical style and which are FES examples. For this reason I am not including any recent award winners. Though I would encourage you to seek out the winners in this category and see if you can figure out which may fall into the Tropical style. According to Hayden, those bottles are still turning up on beaches to this day. “It’s like the longest advertising campaign,” says Hayden. “I always wanted a complete one that wasn’t opened.” He finally got one. “It’s something I cherish,” says Hayden, who has yet to open the bottle and says he never will. For years Guinness fans have spread the sentiment that the best pint of Guinness you can possibly taste in the world comes straight from the source at St. James’s Gate in Dublin. If you go to Nigeria, Ghana, Cameroon, and ask people about Guinness and mention Ireland, I think the response you’ll get is: They make it there too,” says Wagner. “For so many cultures, especially in Africa, Guinness has been at home in those locations for decades.” According to Wagner, Guinness shipped beer to Africa before ever sending kegs to the U.S.

It’s a unique beer. “Once you sip through the foam and get the beer, you get roastiness and it’s just a smooth taste, which catches some people off guard,” says Hayden. So in 1951 they hired Michael Ash, a scientist and mathematician. “Everyone is pouring out of one steel keg now, we know this is where the industry is going, so we need to figure out how to recreate what we’ve already been doing, but out of one keg,” says Wagner.

Crystal malts are another important addition to any Tropical Stout. Use the medium to higher color range crystal malts. Even the extra dark may have a place here, but forgo anything below about a 40°L.

Sharper and crisper than Guinness Draught and Foreign Extra Stout, this beer falls into the classic Irish dry stout category. Steeping is a very simple and straight forward procedure, which consists of putting your specialty grains in a mesh bag and letting them sit in 3 to 4 quarts of water per pound of grain, at around 170°F for about 30 minutes. For more details, please read our article about steeping and mini-mashing. Hops:

The Origin of Guinness Draught Stout: The Miracle of Nitrogen

Rich meats, scallops, oysters, spicy foods, smooth and creamy cheeses, chocolate desserts, strawberry tart. The company was always on the quest for the elusive perfectly poured pint, which was actually part of the reason why they would sometimes make changes to their brewing methods. Pouring Guinness had always been difficult; Until the late 1950s, bartenders would dispense from two casks, one over the bar and one beneath. A proper pint depended on the skill of the pourer as well as the volume and temperature of the casks. A project to make pouring easier was envisioned by the same manager responsible for the Guinness Book of Records. The team assigned to the task discovered that a mix of carbon dioxide and nitrogen lead to a creamy and consistent head on a beer that actually now tasted better. Guinness has long been home to some of the best and brightest brewers from all around the world, and throughout the years, these brewers have been responsible for creating some of the best beers out there which have largely been catalogued within our Brewers Diaries,” said Eibhlin Colgan, Guinness Archivist. “So much of what Guinness was is part of who we are now, and our brewers are very proud of that storied brewing history which makes the Dublin Porter and West Indies Porter so exciting – it’s a collaboration between our brewers past and present.” That same year, Guinness constructed Vat House Number One. “That was a big step forward because it was those vat houses that allowed Guinness to start producing the darker beers that we would become synonymous for later on,” says Wagner. I often joke if you’re drinking Guinness Draught in Boston that keg of beer traveled 3,500 miles to get to that pub, but the most important part of that journey is the last thirty feet from the keg to the glass because that’s where we don’t have nearly as much impact or direct influence,” says Wagner.