We love Guinness. We obsess over Guinness—how to pour it, how to drink it, how to stop from drooling as we stare at those cascading nitro ripples like they’re some kind of 4.2% ABV Magic Eye. And yes, on St. Patrick’s Day, we bless ourselves with Guinness like it’s holy water at church. We suck […]
Come March 17th, many of us who don’t normally go for stout will be clutching bottles and cans of Guinness for dear life, slurrily toasting the guy or gal or empty barstool next to us. But there are other, much classier ways to enjoy Guinness this month (and all year long).
Every year I consider and then swiftly reject the notion of sober January, which puts it on an overcrowded pedestal of good but not gratifying lifestyle choices that I’ll always admire and never implement. I don’t doubt the physical, mental, and financial benefits that accrue for any soul brave enough to face down the darkest 31 […]
It’s still not too cold out in most of the country, but the sun goes down about 20 minutes after lunch and the leftover Halloween candy’s long gone, so let’s just go ahead and call an early start to Stout Season this year. Most of the delicious, boozy, and expensive barrel-aged imperials have yet to […]
Plenty of us know that “nitro” has something to do with why Guinness comes out all creamy and smooth, with the classically foamy head that seems to somehow cascade in majestic slow motion—or maybe we’re just thirsty. What plenty of us don’t know is why so-called nitro pours are becoming more common.
Let’s just say this right off the bat: trying to understand the difference between a porter and a stout in today’s craft beer world can be a pretty dizzying experience. That’s because over the past ten years or so, in many craft circles, the names have been used pretty interchangeably when categorizing darker beers.