On 11 Jul 2005 14:01:23 -0700, "guinnessisgood4u"
wrote:

I think the whole thought of Guinness being better at it's source
(i.e., Dublin) is hogwash. I've been to Dublin more than a handful of
times. I can take you to a few Irish owned pubs in Philly that pour
just as good of a pint there than at the Gravity bar.

In purely turnover terms it isn't hogwash. Guinness in Ireland tends
to taste better for two main reasons IMO. Reason one is that they sell
a lot of it so, it is fresher in the sense that it isn't old. It is
still heavily and clumsily pasteurised though. Reason two is the good
atmosphere tends to cloud judgement a little. When people say they had
a great pint of Guinness they may well be including things in their
assessment that are nothing to do with the beer.

Going back to Porterhouse and Mssrs. Macguire's in Dublin, both brew
IMHO, the best plain porters for the money. Talk about fresh! The few
Irish-style stouts I've tasted here in the Philly area at brewpubs have
out and out sucked the big shillelagh.

Not sure about Maguires but Porterhouse don't pasteurise their beers
and don't include a lot of shitey adjuncts. Their recipes are better
too. Simply better beer all round.

Peter
Peter Alexander
Chairman CAMRA Rochdale, Oldham and Bury Branch. My CAMRA connections are given for information only.