What kind of beer is guinness

Poured, it has a velvety head with a graham cracker tan. But where it parts from the summer dessert is its finish, ideal for those who like their coffee black, and their dark lagers rich and bitter. East Brother Beer Co. It starts with a roasty, nutty nose; feels light on the palate despite its creamy texture and chocolaty flavor; and has a malty, fruity hint of something lingering in its sessionable depths. Flaked oats smooth out the sharp edges of his spirit, and its frown-flipping flavors of dark chocolate, coffee, and swirls of vanilla bean make this standby stout a modern classic.

Peanut butter stouts are about to be big, by the way, so be careful to check the ingredients if you have a nut allergy. The result is remarkably intriguing: A pungent, fruity nose is followed by a mix of tart berry and chocolate roasty notes on the palate. North Coast Brewing Co. One standard drink equivalent is defined as providing 0. For example, a ounce ml Guinness Original Stout at 4. Note that drink equivalents take into account the volume of the beverage. Therefore, if you have a larger or smaller serving, it will vary accordingly.

Since one drink equivalent contains 14 grams of alcohol, and each gram provides 7 calories, each drink equivalent would contribute 98 calories from alcohol alone to the beverage. The ABV tells you how much alcohol is in an alcoholic beverage. There are seven types of Guinness beers available in the United States 7.

The following table offers a brief overview of each, along with their ABVs, standard drink equivalents for a ounce ml serving, and calories from alcohol for the same serving size. In addition to these varieties, Guinness has created many types of beers over the years.

Some of them are sold only in certain countries, while others have been limited editions. It has the distinctive black color of a Guinness beer while feeling smooth and velvety to the palate. This means it has a drink equivalent of 0. Yet, Guinness does not recommend this product for consumers who may be sensitive or allergic to dairy or lactose. The Guinness Blonde twins the Irish and American brewing traditions for a refreshing, citrusy taste.

Its ABV stands at 5. The secret to its particular taste is the use of extra hops and a stronger ABV, which were initially meant to preserve the beer during long overseas excursions. This beer has an ABV of 7. Its drink equivalent for every 12 ounces ml is 1.

Thus, it packs a whopping calories just from its alcohol content. This variety celebrates years of Guinness in America and was designed to bring to life a recipe that dates back to It has a dark ruby-red color with a slight chocolate flavor. The Guinness Antwerpen variety arrived in Belgium in and has remained highly sought ever since. Therefore, 12 ounces ml of Guinness Antwerpen has a drink equivalent of 1. The many types of Guinness beers vary in flavor, texture, and color.

Their ABV also differs greatly, ranging from 4. All the same, this beer contains some antioxidants. Its barley and hops provide a significant amount of polyphenols — powerful antioxidants that help your body combat unstable molecules called free radicals 8 , 9 , By the end of the war, Extra Stout was reduced to OG, with porter at Only Foreign Extra Stout kept its original strength.

One result was that in Ireland, drinkers began switching to Extra Stout, and sales of Guinness Porter fell from around one third of barrelage in to little more than an eighth by the late s. Guinness Extra Stout's alcohol strength was lowered in the early 20th century, making it one of the most popular beers in the brewery's portfolio.

In Guinness decided that it needed to open a brewery in England. A site was chosen at Park Royal, in Northwest London, and the brewery opened in —but only after the plant at Park Royal was supplied with Extra Stout bought over from Dublin in order to "mature" the new wooden fermenting vessels and vats at Park Royal and try to reproduce the microbiological climate the company believed was essential to give Guinness its unique flavor.

The Guinness sold in the United States was the Foreign Extra Stout, still OG, still naturally conditioned in the bottle, heavily hopped and high in acidity, and appealing only to connoisseurs. However, this would not be the "modern" Extra Stout. The Long Island brewery began producing this "retro" Extra Stout in , tweaking the brew slightly the following year to be more like FES.

Sales of Guinness in the United States doubled to 16, barrels a year, but thus was barely half the break-even point of 30, barrels a year. The problem was a taste palate that was not attuned to the American mass market in the late s, which liked its beer cold and pale. Eventually in the Long Island brewery had to be closed.

Meanwhile, in Britain, Guinness was trying to improve the market for draft stout, by putting the beer into metal containers. The traditional way to serve draft Guinness, porter or stout, was from two separate casks, known as the "high" cask and the "low" cask. For the "high" version, stout was racked into an especially strong cask, left for 24 hours, and then blended with a quantity of unfermented wort and yeast, which kicked off a new fermentation and, 10 days later, resulted in a foaming, creamy beer with considerable carbon dioxide condition.

When delivered to pubs, the "high" cask, or "gyle cask" from "gyle" meaning unfermented beer was placed on a stillage above the "low" cask, which contained older, flatter beer. Publicans would fill a glass three quarters with beer from the gyle cask and then top it up from the low cask with flatter beer, to achieve, when everything settled, the classic black pint with the tight white head.

Guinness had used white American oak to make its casks. However, imports to Ireland of oak for making new casks stopped at the beginning of World War II, and even after the end of the war, foreign exchange problems meant a lack of dollars to buy supplies from the United States. Thus in the brewery experimented with putting stout in casks made of steel. The flavor of Guinness Foreign Extra Stout in the s was mainly due to the beer's maturation in wooden vats for over a year, allowing Brettanomyces and lactic bacteria to lend the beer an estery, refreshing tartness.

Publicans and drinkers quickly found that the steel containers, manufactured in Germany, and nicknamed by pubgoers "iron lungs" after the mechanical devices used to assist polio victims to breathe , delivered a more consistent, creamier pint, with a longer-lasting head, than the wooden casks, and the Dublin "drinking fraternity" began to ask for "a pint from the lung.

Guinness recognized that serving stout from metal containers was the way forward, but the "high cask and low cask" method, even with steel casks, was still laborious and awkward. A team at Park Royal in London led by a man called Michael Ash worked for four years on the problem, eventually realizing that the way to get the same creamy head that so delighted drinkers of Guinness served up the traditional way was to use nitrogen pressure, which produced tinier, more long-lasting bubbles in the beer, with just enough carbon dioxide to give it some bite.

The result, launched in , was the "Easiserve" system, a double-chamber aluminum keg with the "piston gases" in the top and stout in the bottom. With tweaks and improvements, the system invented by Michael Ash is still basically the way Guinness draft is served today.