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September 04, 2004
Guinness vs. the iPod.
Now here's a strange story for you...according to Paul Walsh, CEO of Guinness parent company Diageo, 21 to 25 year olds in Ireland aren't buying as much beer as they used to. The culprit? "Electronic stuff such as iPods," says the CEO.Damn you, Apple! Keep your fancy gizmos and doodads out of my beer!
(Thanks Engadget for the tip).
April 16, 2004
Phew.
From the Headlines That Nearly Gave Me a Heart Attack Department:Mirror.co.uk - GUINNESS BREWERY TO CLOSE
But once you read the story you find out that they're just closing the one in Britain, and the reason for this is, of all things...overcapacity. Production will be moved back to the original Dublin plant.
It's sort of sad, as the British plant is one of those places I always planned on going if and when I ever make it to the UK. But hey, if this gives me an excuse to go to Ireland some day, who am I to argue?
March 17, 2004
November 10, 2003
God save the widget.
Those wacky brits have decided that the Guinness Widget, that amazing bit of super high technology that enables a perfect pint to be poured out of a can, is the greatest invention of the last 40 years. For those unfamiliar with this bit of beer technology (I love that Guinness employs scientists), here's the skinny from their web site:How does the widget work?God bless that bit o' plastic brilliance. And the newer bottled widget is pretty darn cool too. Those beer scientists do good work.
The widget is a plastic molded device that sits on the top of the contents of each can of GUINNESS® Draught. When the can is opened, a small amount of beer and nitrogen, trapped in the widget, is forced out through the beer, which creates the famous creamy head that you find on a pint of GUINNESS® Draught served in a pub. The widget gives GUINNESS® Draught in cans the taste and texture of a pub poured pint at home.
November 07, 2003
And now for something completely different.
Directions for properly pouring Guinness:
At home or in the pub, pouring the perfect pint is an art form. Always start with a clean, dry glass and never rush - the anticipation will just add to your ultimate enjoyment.At home (GUINNESS® Draught in Cans) Make sure your GUINNESS® Draught can has been chilled for at least 3 hours - preferably at 42.8 degrees. Then open, activating the widget in the process, and pour the whole can into a tilted glass in one smooth action, straightening the glass as it fills.
In the pub (GUINNESS® Draught) In the pub, the perfect pint of GUINNESS® Draught should be served using a "two-part" pour. First, the glass is tilted to a neat 45 degrees and the GUINNESS® stout poured until the glass is three quarters full. Once the surge has settled, the glass is then filled to the brim. It takes about 119.5 seconds to pour the perfect pint.
November 06, 2003
Pabst for sale.
Yes kids, Pabst, the nation's fourth largest beer producer and the company behind such detestable beverages as Schlitz, Colt 45, Old Milwaukee, Lone Star and of course Pabst Blue Ribbon, is on sale. Probably for $9.99 per case.
In all fairness, Pabst does have one decent brew, McSorely's, which isn't a half-bad choice when the bar's out of Guinness. But Pabst doesn't actually make any of their beers, they just sell and market them. The actual brewing is done by Miller Brewing Co, so you can blame them for the swill that is Schlitz. Although if you ask me, anyone drinking that urine flavored dreck after graduating from high school deserves what they get.
July 31, 2003
Guinness: It takes time to make a perfect pint.
Heather passed this along to me from Chemical & Engineering News:Joe Atkinson sent from Vancouver, British Columbia, a story about beer technology that he saw in the National Post of May 27. For those who haven't heard, at least two minutes are needed to draw a pint of the Irish-Made Guinness beer. Last year, however, Diageo, the multinational owner of the Irish brewery, said it would introduce FastPour technology to reduce the pouring time to 25 seconds.The FastPour method entails filling the glass and placing it on a special plate, the surger, where the beer is zapped with ultrasound "to create the characteristic creamy foam." Diageo tried this ploy in 30 pubs in England. British reaction to FastPour was horrible, so Diageo has backed down. A company spokesman told the British newspaper the Observer: "We got the message. People love the ceremony and the theatre of the slow pull."