Guinness Stout Tested and BUSTED!

[@wiredgourmet]

Erratum: 12:11 "0.010 = 1% denser" should read "1.010 = 1% denser" TWG regrets the error (TY @methane1027 for the catch.) EDIT 20-09-24: I'd be grateful if viewers would think before saying that Guinness is nutritious because it contains small amounts of micronutrients (vitamins and minerals). I doubt there's anything in a pint that you can't get from half a child's multivitamin tablet and a glass of water, except alcohol, which is certainly not good for children. Nutrition is mostly macronutrients: proteins, fats, and carbs, and that's largely what sustains us. The vitamin/supplement, weight loss, and processed food industries profit by confusing us about dietary priorities If you think calories and macronutrients don't matter, imagine how a malnourished child in South Sudan or Gaza might react to your offer of a vitamin tablet and a sip of water!

[@reznek3099]

Di(e) - a(hh) - geo(graphy)

[@wiredgourmet]

@@reznek3099 E(y)e d(owe)n't c(air).

[@worldofenigma1]

Taking a multivitamin pill is not natural though. There is nothing wrong with getting nutrition from a drink. Macronutrients are NOT all that is important, and you WILL get calories from an ale/beer.

[@Tarquin67]

Guinness health aspects stem from the burnt barley used to create its black flavour. Any beer that is black by means of burning the barley requires little, less or ZERO PRESERVATIVES. Black beers are by far more healthy than ANY AMBER BEER FULL OF PRESERVATIVES……The health aspect of a stout or black beer has ABSOLUTELY NOTHING to do with anything you mentioned in this article….

[@worldofenigma1]

@@Tarquin67 Beers don't tend to include preservatives anyway. They are partly preserved by the alcohol and partly by the addition of hops that help to preserve. Apart from that, these canned beers (as well as most bottled beers) will be pasteurised. Draught beer from a tap is not usually pasteurised, unless it is a keg version rather than cask ale.

[@carsoncambodia]

It hasn’t been promoted as a meal in a glass since I was a kid…. And Budweiser is what you produce after drinking Guinness

[@gaiustacitus4242]

No, Budweiser is what horses produce after eating grain.

[@graemetimoney7002]

As if the original Budweiser wasn't insipid enough they brought out Bud Light

[@Minime163]

You can setup your own brewery 😂

[@robertscriven602]

Original Budweiser (or Budvar) as they are forced to call it these days is delightful!

[@scottlowell493]

Bud is headache in a can, or taken to induce vomiting.

[@davidoldboy5425]

Never done me any harm and I've drank it in all forms for 55 years, however I'll start a more thorough test tonight.

[@Kitiwake]

Have you examined you liver recently?

[@SunilCunningham]

Get some taste :D

[@JoraffProductions]

I never thought I'd see "random guy gets righteously furious at beer density" in my recommendations... but I'm glad I did

[@skasteve6528]

It's not the calories that give Guinness a reputation for being a meal in a glass, it's the vitamins and minerals. Guinness contains vitamins, B1, B2, B3 and B9, as well as iron. It has small amounts of magnesium, potassium, silicon and antioxidants. Of course, that doesn't make it a meal, and none of those vitamins are anywhere near the recommended daily dose, but if you are going to have a drink anyway, you could do worse than a bottle of Guinness. The 'Guinness is good for you' campaign was as a result of market research in the 1920's, where consumers interviewed, stated that they felt better after a bottle of Guinness. It has no medical base. In the UK, patients could be prescribed a bottle of Guinness. It was thought to benefit people recovering from major surgery and blood donors, due to the belief that it was higher in iron, than it actually is. It could also be prescribed to pregnant women if they had lower than average levels of B9 (folate). I think that one ended in the 1980's, when we realised that the correct level of alcohol consumption for a pregnant woman is zero.

[@NotANumber-og8lf]

​@@davewolfy2906Never break the habits of a lifetime

[@freeassange5151]

That is incorrect just like the iron in Guinness advert is marketing not fact

[@gaiustacitus4242]

Guiness would be good for me if it had the alcohol content of a good Danish mjod.

[@wcgebn]

If you watched this video.....if(?).....then you would KNOW that the richness used to be from quality ingredients,now it's from the nitrogen emulsified into the thin watery ale.

[@letsreasonthisout2898]

Guinness makes me happy. And it doesn't clobber me. It's my winter "lite" beer.

[@matthamilton33]

There’s more to nutrition than calories. A cup of sugar has more calories than an Orange, but no one would argue it’s more Nourishing.

[@gudgengrebe]

Good point

[@davestevenson9080]

This channel belongs to an american what do you expect lol

[@mattwuk]

Came here to say the same thing, Bud is full of shite and sugar, Guinness is full of delicious goodness, no comparison.

[@geirmyrvagnes8718]

@@mattwuk They are both very much mass produced products from global beverage conglomerates with strict cost-cutting measures all the way. Budweiser has nicer horses, but the beers are pretty much the same stuff.

[@RFC3514]

@@mattwuk - Guinness might have less sugar, but nowadays has as much of that first ingredient as Bud.

[@markbrown4955]

The reason Stout is touted (Correctly) as nourishing is that it contains Calcium, Iron and Vitamin B. Not just calories (Sugar). I think you missed the point here.

[@peterg7257]

Plus fibre

[@stephenboyd4934]

Stout is a flat beer in the barrel, but gets served through a fine compressed tap pushing air into it, my home brew is different as I charge the bottle with a little sugar for a lively pint

[@oml81mm]

In the Guinness world 'stout' actually means 'strong'. Extra stout used to be known as 'double' (for 'XX'). Guinness is actually Porter.

[@SunilCunningham]

You missed the pint, it's a shite drink.

[@dannabass]

Fiber is not a nutrient and is actually detrimental to human health. The body needs exactly zero fiber.

[@RichPober]

There may be a slight difference in taste between the draught canned beer (nitrogen) and the draught keg beer (carbon dioxide) pulled from a tap, because the canned beer will contain a 'head-retaining' agent, which some ultra-tasters may be able to detect. When I was the canning plant manager at the John Smith's Brewery, Tadcaster in England, we canned Guiness and Beamish regular beers supplied from their breweries and brought in by bulk road-haulage tankers, and John Smith's regular (carbon dioxide) beers and widget (nitrogen) beer brewed on site. On one occasion in the early 1990s, I was paid a visit by the local Trading Standards Inspector, after they had received a complaint from a customer that our John Smith's canned widget beer was not the same as our John Smith's draught keg beer, as would be served in a pub. Our QC manager checked the ingredients, and we had to admit that there was a difference between the two beers, contrary to the claim on the canned widget beer, that it was the same as pub draught keg beer. The difference being the 'head-retaining' agent present in the canned widget beer. I don't think we did anything to amend the claim on the can, as the Trading Standards Inspector never came back to us to request that we rectify it.

[@Fontsman-14]

John Smith's is what you would call 'rat piss'

[@japfourme381]

Could the head retaining agent be classified as an ingredient? I wouldn’t think so, as it’s only there to improve the quality of the head, and it’s an inert gas!!

[@RichPober]

@@japfourme381 Yes, the head retaining agent can be classified as an ingredient. It is not an inert gas. Head retaining agent is a chemical additive, such as propylene glycol alginate (PGA). The head retaining agent is not the nitrogen gas used to create the bubbles that form the head on canned 'draught' beer. Head retaining agent can also be added to keg beer that contains carbon dioxide, depending on the brewer's preference.

[@worldofenigma1]

I used to drink Tetley bitter as a student (early 1990s) in Leeds. I think both that and John Smiths have probably gone down in quality over the years. Tetley used to have a cask bitter that I remember being good. Hard to find a decent bitter ale now.

[@edwardschmitt5710]

@@RichPober lol so anti-freeze, which is poisonous.

[@sandrodunatov485]

Expertly researched and very interesting indeed. Thanks for sharing.

[@jong2359]

Highly interested in the flip side of this story... you had a short lived example in the form of the foreign extra stout, which quickly got kneecapped when we figure out that you consider it the best of the worst. Very interesting watch, and I am equal parts happy and thankful for you sharing this angle of analysis that is CLEARLY lacking in America.

[@pawel8365]

I knew I wasn't going crazy!! I've noticed Guinness having less of an Oomph when I think about it.

[@john8451]

I stopped drinking draught Guinness when they started serving it ‘cold filtered’ where it is so cold you need to leave it half an hour to taste anything!

[@markjohnathanappleton8642]

Well said,my local pub had two Guinness taps , one normal the other one was extra cold,I stopped drinking Guinness because they got rid of the normal,and kept the extra cold when I complained I was told extra cold sells better.....I don't drink Guinness any longer,I find there's better stouts at there

[@TheSmokeofAnubis]

Yep... the beige foam heads that are common really put me off. I lived and worked in Dublin for years, so know the difference.

[@sidneytaylor8341]

Exactly the same time I stopped drinking Guinness, it's started giving me real bad gas.... curling up stomach ache. Never been able to drink it again🇬🇧

[@philhawley1219]

@@TheSmokeofAnubis The head should be white. Brown or beige is a sign of filthy cellar pipes. I've not drunk Guinness in nearly 20 years. It tastes of nothing and is simply a triumph of advertising over low grade brewing by Inbev.

[@melvynkersley-nc8fx]

Yep! And if you can even get a decent pint of bitter these days it’s often served chilled!! Absolute sacrilege!

[@fuglbird]

You forgot: Vitamins A, D, E, K and C, thiamine, riboflavin, niacin, vitamin B6, folate, vitamin B12, biotin, magnesium, ion, sodium, zinc, selenium, chloride, silica, sodium, magnesium, copper, manganese, phosphorous, patassium and antioxidants.

[@kipkipper-lg9vl]

I mean yeah, it's a huge corporate product now and has been for ages, still better than any lager tbf

[@PaulLemars01]

As always money talks. Back in the 70s (I'm 69) It was a Sunday morning after at a party at a friend's flat and I had crashed over on his sofa. On the coffee table was half a glass of flat Guinness with the added bonus of no floating butts in it. Sure, it was at room temp and it had no head but it looked like black coffee. So, I took a big chug of it and then I realized just how bad Guinness really was. I've not touched a drop of the stuff to this day. In context a glass of craft English ale left out for six hours is still eminently drinkable. Not cellar temp but still drinkable. And for all you idiots that bang on about the Brits drinking warm beer. You've been conned by beer manufacturers insisting that their swill should be chilled because 'It's refreshing' because that way they shut down your taste buds. Beer is meant to be tasted and nobody should ever taste modern Guiness.

[@YukonHawk1]

After watching this video, my Guinness Days are over. Except maybe for the he drinks now.

[@thomasandrewmcgonigal5150]

Good post.

[@alex-E7WHU]

Mackeson was better than Guinness.

[@alanmon2690]

@@alex-E7WHU "Mackeson looks good, tastes good and does you good". When i was ill in the early 1960s my father used to give Mackeson. to help me recover!

[@garyphisher7375]

@@YukonHawk1 I drink half John Smiths and half Guinness in a pint glass. I've heard it called a fifty fifty, and a black and tan. It goes down so easy. I can only manage 5 or 6 because it does get 'heavy' on my stomach - that's when I go to the top shelf and my memory starts to fade...

[@ScottHindle-qv6mq]

Sometimes I've had Guinness and it has been poor and watery. Then I went to an Irish pub called oneils and it was much better, thicker, darker and more flavoursome.

[@YukonHawk1]

Wow. Very eye-opening. Thank you for an excellent video.

[@edwardbailey1862]

The thing with Guinness is, it's good to order because it's hard to get a bad pint of it because (in the UK Anyway) the company are (or were when I worked in the industry) very specific about the standards and did come and test now and then that you served it right and they provided their own equipment separately to the other beers in the cellars.

[@nw8000]

" it's hard to get a bad of it" Clearly you have never been to London

[@edwardbailey1862]

@@nw8000 i only go to London when forced, and then it's a quick in out job for work so luckily no chance to partake in a pint there.

[@Nemod70]

​@nw8000 probably better than the one I had in Dubai. I switched to Bud at that bar.

[@nw8000]

@@Nemod70 I hear ya Brother

[@MrAckers75]

Dude it’s very easy to get a garbage pint of Guinness from the uk. Many either don’t clean the lines correctly or keep it at the wrong temperature

[@frank327]

"Capital has triumphed over labour". Well put. Great video.

[@duke927]

That may be true but Labor has also priced themselves out of work. The balance and aim is to provide something that may be a shadow of itself but affordable and a semblance of what was. Hence 20 dollar an hour minimum wage jobs in some US states. Less employment especially for young persons and more mechanization and robotics.

[@marksutton5540]

@@frank327 and over flavor.

[@63mckenzie]

Hospitals in the UK used to give stout to patients to build up their strength.

[@roybatty2030]

My mother drank a bottle of Guinness a day when pregnant with me and it’s served me well. My mother drank…

[@johnpurcell7525]

They also performed Lobotomies

[@johnpurcell7525]

​@@roybatty2030So That's what happened to ya

[@roybatty2030]

@@johnpurcell7525 I’d rather have a full bottle in front of me than a full frontal lobotomy (Groucho Marx)

[@lauchlanguddy1004]

breast feeding mothers were given a pint a day and in the middle ages? beer was used as food.

[@stevewilcox6375]

Thanks for this. I have made a Guinness clone at home from malted grains. Far better than anything available now in a pub or supermarket. Just like home brewed coffee really!

[@xc43t]

This video makes me appreciate all the small producers who invest less in marketing and more into actual end product. Also, coming from Prague, I would almost always stay away from locally brewed beers - large brands like Staropramen are just not very good (although they export a lot). Guinness is just like that, product is the bare minimum. Half of the price is now in the brand recognition.

[@liftfan2]

What beer would you recommend when in Prague?

[@philhawley1219]

All global brands are a rip-off. Guinness (Inbev) especially. A superb advertising campaign selling low quality piss to people who know no better.

[@johnpike7444]

Best beer I've had was in Czech, lobcawitch,radaghast and budvar,excellent

[@dmitripogosian5084]

Staropramen was good in the 90s, as many local beers were in newly changed Eastefn European countries. Then European regulations and big corporations came in.

[@andysteele5707]

As keen brewer this was really interesting. Always wondered about Guinness and the old tales of how good it was. To me, there's far more flavoursome stouts out there. The ending about the additives confirmed it for me. Great video 👍🏻.

[@nathanbrady2704]

guinness widgets make excellent cat toys once cleaned

[@crissignori7482]

and cats make excellent dog toys cleaned or not

[@MichaelEnright-gk6yc]

Original Guiness tasted good. The Modern Guiness is undrinkable to me.

[@eamonryan2198]

​@@MichaelEnright-gk6yc I used to drink Guinness when I was young. I gave it when I reached 10 years old. I have consumed only about five pints since and I'm 75 now.

[@mrboat580]

Love Guinness draught. Been drinking a pint (or two) with dinner since 2016. It's also my favorite refresher after a day of yard work on weekends. I've never been a drinker and this is the only alcoholic beverage I drink since I gave up alcohol due to disinterest about 35 yrs ago. Guinness you can chug, without getting hammered, when you really want to blast that thirst away, too.

[@chrisMthepoet]

The comment about Aran sweaters is false. The Aran sweater or Bainin has been around the islands forever. The Clancy's just popularised it

[@filmscorefreak]

The Extra Stout we get in the US is 5.6% and it's fantastic, it's like a lighter version of the Foreign Extra. I got the regular Guinness recently to refresh my memory what it tastes like, and I've already forgotten lol. Excellent video!

[@geek_gurlz_rule]

My fav quote ever from Mr. Greene, "I'm an old man and I don't give a $hit" Love your no BS vids, keep 'em coming!!❤

[@steviegee8747]

I've been brewing since the mid 70's and did numerous all grain Guinness clones which came out very similar to the commercial bottles I remember supping back then. The current iteration of Guinness is a travesty of a once good beer and in any other industry would have caused uproar - but as the guy says marketing and lobbying have combined to hoodwink gullible punters. These days I tend to do either extract or kit beers for convenience - You can buy a Coopers Stout kit for £15 and if you chuck some dry malt extract in instead of sugar (cost approx £5) any novice to brewing will have 5 gallons of stout that pisses all over Guinness for 50p a pint - No brainer.

[@derekdouglas5007]

Good Aussie beer only independent brewer left in Australia. Most of the other commercial beer brand are owned by Japanese corporations.

[@lauchlanguddy1004]

true, and if you do it from scratch.......

[@valhelluva]

Add 1 kilo of .."Barbados sugar" for exotic flavour..?

[@mikemanofleisure]

Yep . Been home brewing since the mid 90’s.

[@kxjx]

A lot of there factory automation is outsourced. The guys on the site actually employed by diagio are operators and just call in technical people from suppliers if anything stops or alarms.

[@mattjeremiahsmith]

This is not true at all my friend. I should know. I work in St James Gate.

[@squiremuldoon5462]

Wow thank you so much for making this very educational video, I always drink Guinness at the bar but now I’ll think twice before ordering. Love how you carefully explained every term and even the history, you’ve earned a sub good sir ! Cheers

[@wcgebn]

Ex stout drinker here. Great video, entertaining ,informative and honest. Thank you.

[@roygress3598]

I live in Australia and have been brewing my own English Bitter (Bass), Porters and Guinness, all in the 6% range, for the past 30+ years. The compliments that I get would make any home brewer proud. The Guinness comes under critical review but passes with flying colours. I was told by a friend, who did the Guinness tour of Ireland, that mine was better tasting and left rings to signify the number of mouthfuls it took to empty the glass, like the old Guinness used to. If you don't like the commercial brew, brew your own.

[@frenzalrhomb6919]

I live in Sydney, but my question is . . . How long will it take me to from Sydney to your place? 👍🍺

[@lauchlanguddy1004]

I agree. used to brew my own as well. How about Coopers stout?

[@derekdouglas5007]

Coopers, only major brewery left in Australia not owned ​by Japanese corporations. Still owned by Cooper family.

[@adelestevens]

Something you haven't touched on is the need to adjust brews to comply with alcohol tax banding. Over the years, lots of UK and Ireland beers have lowered their abv percentages to comply with tax regulation whilst also reducing their production costs.

[@worldofenigma1]

Yes, I think that is definitely happening in the UK. So if they go to a lower alcohol tax band the amount of tax is lower, but also within that band the lower the amount of alcohol the less they pay.

[@JamsODonnell100]

Well said and another aspect of this is the role of the supermarkets (their ability as largest customers to dictate to suppliers). This was brought home to me some years back when I discovered that the abv of cans of lager bought from the corner shop (as off licences disappeared) was higher than the same brand in the supermarket - 7% vs 4%! …(So the supermarkets were paying less for what appeared to be the same product)

[@senianns9522]

Guinness shipped to SE Asia as a 'concentrate' liquor. It arrives in stainless steel kegs and is mixed with a local beer. In Thailand it is mixed with Heineken and distributed throughout the Kingdom.

[@ArcAudios77]

Good watch & listen, thanks for your workings here. Regards sent from West Scotland.

[@markbaker8894]

An average Stout at best. As for its “Irish origin” Stout and Porter are both English. Arthur Guinness simply copied them and started brewing in Dublin.

[@Herfinnur]

Nice to see a real man’s hand in a KZbin video

[@RFC3514]

Well, you're going to fall in love with Ashens...

[@burtlangoustine1]

There's unwritten game in advertising. It's to tell lies. Every advert tells you a lie. Upside down world. Or world of boycotting in my case.

[@japfourme381]

The secret to the Guinness formula is pure and simple, WATER. A friend of mine used to say, if you go to Ireland and purchase a pint of draft Guinness, it’s a whole different experience to a pint of Guinness from the mainland UK. He always said it was down to the Water from the Liffey river!!

[@paulseitz672]

The Liffey river is polluted - Guinness was never made from that river. There is a natural spring on the land that the St James Gate facility occupies and it's that water that makes the local so much better than anything else mainly because it doesn't travel well. When the family sold the business, the formulas were licensed out to local breweries around the world and guaranteed that a pint in Dublin would be better than anywhere else.

[@sidewindersid4180]

The water used in the manufacture of guinness for years was sourced from dublins grand canal.

[@mattjeremiahsmith]

@@paulseitz672 Guinness Draught for the UK, USA AND IRELAND are all brewed in James gate. I should know. I work there.

[@mattjeremiahsmith]

@@paulseitz672 They used to brew all the export beer in Park Royal London but that’s gone now. Some extract is sent to Africa and Australia but almost all Guinness is St James Gate and will be even more brewed there when the new lager/ale brewery is finished in Kildare

[@paulseitz672]

@@mattjeremiahsmith not disputing any of the above but I know some Guinness is brewed at the Labatt's Brewery in New Brunswick in Canada.

[@timetraveller9321]

Great upload very interesting I really enjoyed the whole thing, thankyou for your time and effort all the best to you from Norman in Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@flashtheoriginal]

Dublin...Guinness Cork...thats Murphy's territory

[@jfurl5900]

Murphy's territory yeah ,, but even that's just dark Heineken and the Irish Heineken is only pi$$ compared to the Dutch Original .

[@chocksaway100]

Mackeson is the Stout recommended as full of iron and goodness...

[@LacitsyM]

Tastes far better as well. Beautiful drink, gunna go get 8 soon now! 👍🏻

[@lablackzed]

​@@LacitsyMA brilliant stout for pregnant women full of iron my wife use to drink it when she felt run down gave her iron levels a boost.

[@kenstevens5065]

Interesting your blindfold tasting test. I've seen it done several times over the years, a pint of bitter pulled with a tight head and a pint of draught Guinness and you can't tell the difference. It's even caught me out. It's like the argument we used to have, is draught bitter tasting better out of wood or a metal barrel when both were in use. Thanks for posting.

[@snapperxv]

What Diageo do to their Whisky is unforgivable, chill filtered (removes proteins and esters) caramel colour added and most diluted down to below 46% (not slowly but rapidly so the whisky is "shocked" and loses more flavour) you get the "special releases" but these are still caramel coloured and vastly overpriced. They are, however, experts at brand premiumisation. They treat every whisky as a budget blend but expect you to believe their advertising waffle e.g. Talisker "made by the sea" - it may be distilled by the sea, but it is matured in racked warehouses on the mainland, well inland, they bang on about the salt in the air during cask maturation but, really? To be fair Edrington and Pernod Ricard are guilty of much of the same.

[@Simply1ism]

Surely there's nothing left to shock at that point....

[@karstentopp]

Since you're a Corkonian, too, you could talk about the decline of Beamish and Murphy's after being bought by Heineken. What used to be a good pint is now akin to the piss of a diabetic mare.

[@wiredgourmet]

Agreed, they're both disappointing now, although, like Guin, were great beers once. I think today's Beamish has a slight edge over the other two, but it's a shadow of what it was.

[@karstentopp]

@@wiredgourmet Well, I remember the night in my local watering hole, when we emptied the last keg of the real Beamish from the Beamish & Crawford brewery.

[@paddymickiemickie8221]

Well that’s that I can’t go to Cork anymore Used to love a pint o Murphy,

[@LOUISTHEMUTT]

"A diabetic mare" jeeeeez what other stuff you been drinking... 😮

[@karstentopp]

@@LOUISTHEMUTT Murphy's and Beamish, but Beamish isn't as bad as Murphy's. Don't get me wrong, it's not good, it's just not as bad.

[@AC-id5ow]

The plastic widget raises concerns about microplastics.

[@RFC3514]

I think that's pretty macro.

[@carlocurley1738]

Again…absolutely brilliant…thanks so much for excellent video…especially the clear explanations and conclusions…now to see if I can find “Foreign Extra Stout”!

[@Raven-Creations]

The difference between original gravity and final gravity tells you nothing about the dissolved solids, it tells you how much of the sugar in the wort has been converted to alcohol. The OG gives you the potential, and the final lets you calculate the conversion factor. Yes, modern Guinness is a shadow of its former self, but you can't use final gravity to determine solids unless you know either the original gravity or the percentage of alcohol. You seem to be suggesting that the calories in drinks only come from the unfermented sugar. Most calories come from the alcohol. I never got the impression that the "Guinness is good for you" campaign was about the sugar content. Nobody ever advertised sugar as being a health food. Much more likely is that, as a black beer, they didn't need to filter out proteins, which cause amber ales to be cloudy. There were also more likely to be other dissolved nutrients like vitamins. I'm guessing the patent black roast malt also added what amounted to a suspension of activated charcoal which can protect the gut from toxins. Certainly doctors at the time often prescribed a glass of Guinness to expectant mothers, so there was backing from the medical community for their slogan. Of course, those ads date to a time when cigarettes were also promoted as healthy because they "make your cough more productive" (among other spurious reasons).

[@eliasbram3710]

comparing the mere caloric intake as a mark of nourishment is totally off. Its not abour calories, but actual nutrients in the food or beverages. Guinness is obviously not nourishing, but the question is, does it actually have more protein in suspension, more vitamines, any phitonutrient? Beers are not nourishing, but a fair comparison would be calculating the micro and micronutrients of them while taking in consideration the proportion of alcohol ingested

[@kwc1138]

Guinness did really well promoting what was originally a tradesman beer from London, England primarily drunk by cabbies and market traders. Whereas most stout producers in UK shutdown after WWI the Guinness company kept going after Irish independence and became successful.

[@f1remandg]

well as a 73 year old male who drinks and has drunk for 57 years and likes to try different styles, also fell for the crap widget attachment. i’ll never buy Guinness again, i hate companies that rip people off and to be honest if Government want people to cut down, they should attack the marketing, i used to enjoy going to the pub, but now it’s ridiculous, two pints and you’ve gone through £15 that’s £50 a week if you go alternate nights, that’s £200 a month! i have noticed the difference but you know what they say when you state, yeah but it’s not like it used to be. why is everything today a con?

[@RobertElliott-rl4ks]

You're absolutely right! I am 76 and I used to drink many pints of REAL Guiness in England and in Ireland. It was thick, dense black with a thick buttermilk CREAMY head. It took a LONG time for the bartender to pour, but boy hen you finally got it... Wow.. Ecstasy! A+. But now. . the fraudulent drink still called Guinness is coloued water with a thin limp pathetic little fizz for a head - Completely tasteless and veryvery unstisfying. The highest score I can give it is F-. And as for the corporate scumbags who mass produc the coloured gnats'piss they fraudulently call Guinness - may they rot in hell!

[@EmeraldHill-vo1cs]

If you can, buy a bottle of australian Coopers Stout- brewed in the bottle. Puts most stouts in the shade.

[@anonymouscrank]

I started drinking Guinness some 35 years ago in the NYC suburbs of NJ and NYC itself. At that time, one had to search out bars that served "good" Guinness. This meant the bar handled the product properly, sold enough to guarantee it was fresh, used nitrogen to get it to your glass, and was poured properly in two steps. The Guinness I recall from that era bears NO resemblance to what is served today apart from appearance. Thank you for validating my experience. Apparently, it's much worse than I suspected.

[@johnlamb1142]

Learned something here👍 From now on only the Foreign Extra for me. I used to drink Draught Guinness when I was younger but have noticed changes over the years and not good ones. Great Video thanks

[@afd1959]

This video was amazing. Everything I didn't know I had to know about Guinness. I haven't had any beer in over 20 years. All of a sudden I have a huge craving for the one in the bottle. I think maybe I may start drinking again. Last beer I had, used to drink socially, and enjoyed was Pete's Wicked Ale. But they're gone now. Thank you for this video. I think you may have just broken my Pepsi addiction!

[@deadmeat8754]

Sweet baby jesus ... talk about taking the joy out of a pint of stout! Merry bloody Christmas, grinch!

[@leighmurrell5494]

Terrific info - thanks. I now wonder whether the home brew Guinness ingredients would brew up an older style or the less pleasant newer version?

[@Moondogg111]

Saying Guinness is good for you is no different than when doctors would say cigarettes are good for you

[@donovanjackson7241]

Guinness is my favorite light beer! Its lite on alcohol and calories but big on taste. The thing I learned about Guinness is that they use unmalted barley just like Single Pot Still Irish Whiskey (Redbreast, Green Spot etc).

[@Anybloke]

Jolly well said sir. Back in the 1980s I had a friend who insisted "Guinness is a meal". He read English at Trinity College, Dublin and whilst there, yes, he attempted live on nothing but Guinness for an entire academic year. He ended up in hospital probably with malnutrition. Some years later he went to prison. Meal in a glass my ar$e (as we English say).

[@odds-and-sods]

Sure it wasn't liver problems 🤪

[@phillipking8092]

Did anyone mention shrinkflation, whence 12fz bottles were changed to 11.2fz?

[@MyGoogleYoutube]

Yeah. The FES is phenomenal. When I can find it in the US it's an absolute buy. Is it sold on top anywhere?

[@jvg3fiona]

I’ve not had a pub draft since I first saw this video… Agreed that Murphy’s & Beamish are far superior… The extra stout (also referred to as “export”) is something I would still drink

[@THAIRISH_92]

Guinness is an exceptional beer. Budweiser isn’t even close.

[@bob521i]

...or even beer! Just pissy lager.

[@eamonryan2198]

Bud is simply awful. I tried one many years ago and that was the only one I drank. It's an offence to the palate. The Pierce Lyons brewery in Dundalk produces some fine beers.

[@jessiewhite7783]

Guinness extra stout bottled is my favorite beer hands down. Best overall stout there is too. Been drinking it for years, but not nightly.

[@djpotnoodle2013]

Fek, the Buggers changed the ingredients ! I thought it was my taiste buds thst changed !! Deffo miss the bitterness....I also find it is a lot sweeter.. Great video bud How much was the pint ??😊

[@bondardenys]

I wonder if the testing methodology could be improved just by tossing a piece of broken porcelain in a glass for a bit instead of filtering to degas. Sure it takes more time, but you already have to wait for temperature to rise, so could be not that much longer. Also, really enjoyed the video. Hoping for more beer content in the future.

[@SeanHoulihane]

He already knows the answer, its a demonstration, not a test.

[@wiredgourmet]

Not a bad idea. It might be more convenient, but you'll still have foam that has to be discarded, which affects different samples differently. In any case, I'd say the current margins of error are acceptable for illustration purposes.

[@peterwilson5528]

My mother was Irish, and my dad is English. I never liked Guinness much. I never saw what people were raving about. I prefer those lovely Belgian beers, the monastery ones. German, Dutch and Polish beers are also nice. Saku Estonian beer is very good. Chinese Tsingtao I like also. British beers are very gassed up. And real ales, I totally hate them. Come to think of it, I am not really a great fan of beer at all, I prefer Drambuie, Vana Tallinn or Moldovan brandy. I once tried Buckfast Tonic wine and everything got all fuzzy and confused, that has lasted about 25 years so far, lol :)

[@jfurl5900]

The Guinness today is rubbish compared to what it used to be in the sixties (which is as far back as when I was having a pint) Today I prefer the European beers too . At least they are trying to give some kind flavour .

[@peterwilson5528]

@@jfurl5900 I totally agree with that. Beamish seems to be a better bet.

[@johnjewell219]

lol I was born 3 month premature,placed in a humid crib .my mother was given 4 bottles of Guinness per week to boost her expressed milk ,I was not expected to live .i am now 78years old . I still love Guinness .🇦🇺🐈‍⬛😎

[@frenzalrhomb6919]

G'day mate! I came here for the beer, and I stayed for it, too! 🍺 Sydney, Australia 🇦🇺

[@cloudyview]

Yeah, I've told people repeatedly that Guinness Draught is basically a light beer. It's not a /bad/ beer, it's just a very light Irish dry stout.

[@stephenallen4635]

honestly I feel like all this is only a shock to Americans who fetishise everything irish. You drink Guinness because you like it and it was probably your first pint your da bought you if youre from Dublin. You dont drink it thinking its the best beer ever made in the world

[@martinheath5947]

The test for a good Guinness is to dab the foam with a fingertip, maybe in a circle to raise firm peaks around the rim and one dab in the centre for good measure. If peaks remain as you drink your pint that's a 👍 👏

[@msdm83]

The Aran jumper eas based on traditional Irish knows jumpers. They used aran island patterns and there thicker than the old traditional ones. We're never used as work wear.

[@thomasforrisi879]

Well ya got me. About 2 mins. into your post I was going to dismiss you as a bored academic with too much time on your hands and woefully inadequate social interactions. Then my Medical and Psychiatric professional brain engaged and came to appreciate your interest and commitment while sharing your curiosity and your efforts to satisfy said curiosity.

[@bartofilms]

One thing I don’t understand: Why do you think calories has something to do with nourishment. These beers are primarily carbohydrates and sugars in solution. This stuff converts rapidly to sugar in the blood. By itself, there’s next to zero nourishment in these beverages.

[@danamcreynolds9456]

Speaking as a 30 year lab foreman, I appreciate your technique. I'd always prefer Beamish or Murphy's. Sadly, Beamish is no longer available in the United States, and I only see canned Murphy's. I appreciate your effort.

[@TheDAT9]

The foreign extra export is the only one worth drinking. It's closer to the old Guinness. But the price is high. I brew my own version as it should be made. Thanks for the very informative video.

[@nialllennon4664]

Dublin does have a Metro system. It's called the DART. It's very limited, but it's still a metro.

[@captain007x]

I think you mean the Luas.

[@istvankovacs4154]

Great video. The first one I've seen from you. Subbed.

[@jasoncampbell3955]

WOW! Very educational! Thank you!

[@givenfirstnamefamilyfirstn3935]

They are a busy TV add company pushing a second class stout beer, they also do a second class brown beer tasting like wood preservative and a wider spectrum of lager labels for their adds, there is some slight variation in the lagers which is where most TV marketing is targeted. They engineer a near monopoly in most Irish pubs.

[@jackfive565]

Notice the Beamish has "Irish Stout" printed on the glass, it's missing on the pint of Guinness? A friend mentioned it to me that it was removed because of the amount of chemicals apparently in Guinness now days, could have been talking B.S!!!!, I always found Guinness a bitter pint, prefer Murphys Stout myself, Beamish a close second. But I have a vague memory of Irish Stout printed on the Guinness Glass.

[@thingstodoinguernseychannel]

If you go to Dublin and get a proper pint of Guinness it tastes different because the Guinness they export has longer life on the barrels and tastes a lot different

[@gearsandtears7643]

Very interesting learning about Ireland's signature beer from an American 😅 Greetings from kildare

[@88sstraight]

Wow, depressing! The bottle we can buy locally is the “Extra Stout” at 5% - I’ve stayed away from it as I always thought it blander than the canned draught. Have you tried that one?

[@JamesMurphy-ry2mx]

Who gives a 4x! The only time I’ve heard when the nutritional content of beer had any importance was when the Japanese POW camps were liberated by the allies. The survivors were sent back to Blighty (UK) with an unlimited supply of weak beer to get them back to a healthy weight.

[@patrickoconnor6979]

Beamish was stronger stout than Guinness when I drank it.

[@Newcarpenter-ut8ue]

Fascinating video. I'm completely unfamiliar with "Make Work Projects" and the history of Aran Jumpers. What is your source for that information? I'd like to know more. Thanks!

[@JH-ks9oi]

We’ve got a Texas “Shiner Black Lager” that puts Guinness out to pasture! It’s a Bohemian black lager that has those rich flavors that quench your thirst but tide you over till supper

[@crissignori7482]

I'm sure it has been better and I'm sure there is better and I should apologize but I still do enjoy a glass once in a while.

[@ferrisreels66]

Is there any brand of stout/ porter that harkens back to the good old days?

[@urbanegorilla6005]

Try Coopers stout from South Australia if you want a truly great winter drink. I was a lifelong Guinness drinker and changed brands after one pint. And it's about two-thirds of the price. You can't go wrong.

[@michaelkingsbury4305]

Thanks for explaining why Guinness pub draft used to taste better. I hope I can find the Foreign Extra Stout sometime. It sounds amazing.

[@Activated_Complex]

I'm feeling three things after watching this. First, I'm really jonesing for a Guinness now. Second, it's still one of my favorite beers, and I'm a bit relieved that I didn't just narrowly miss out on a better version of it that hasn't existed, now, for the better part of a century. Third, automation sucks but Guinness is hardly exceptional here. It'd have been nice of the parent company to pass the savings on to us, because this stuff is still mighty expensive at the store. Though fortunately not in bars where it's priced the same as other pours.

[@steveaga4683]

Great video....but isn't Arran in Scotland?

[@patmccuaig5331]

Arran is an island in the sw isles it means bread in Gaelic 🇮🇪🏴󠁧󠁢󠁳󠁣󠁴󠁿🍞🏝️❤

[@franc9111]

Yes - the three Aran Islands are off the coast of Co. Galway and there's another one off the coast of Co. Donegal. Arran is the one in Scotland.

[@steveaga4683]

@@franc9111 But isn't the jumper named after the Scottish one? I could be wrong!

[@eebo63]

@@steveaga4683You are wrong. The Aran jumper is named after the Irish Aran Islands.

[@RFC3514]

Near a tree by a river, there's a hole in the ground where an old man of Aran goes around and around. And his mind is a beacon in the veil of the night. For a strange kind of fashion, there's a wrong and a right. But he'll never, never fight over you.

[@Driver2616]

I’m 64 years old. I’m born and raised in Dublin (the home of Guinness). I’ve been drinking Guinness regularly in more pubs than I can count, in Dublin and indeed around Ireland, since I was 17 years old. In fact, I had three lovely pints last night! I’ve never in my life heard it referred to as “a meal in a glass”…..

[@joewoodchuck3824]

Guiness is still better than most though. If a restaurant has only bottles I'll ask for a room temperature one. They can't always accommodate though. And I'm very specific about not bringing my beer in a frozen glass.

[@johnycat7373]

Wow! I sucked at science at school….fascinated by this….why didn’t we test beer in school? I might have become the next Einstein…🍻😎

[@msdm83]

Irish. A local brewery made a stout from a 1920s recipe. Had it on tap from a hand pump in the local craft beer bar. It was as creamy as a modern larger, with it differing at the levels of the drink very yeasty and tart. With sediment at the bottom. Nothing like wanting you'd get nowadays

[@tonybostrom9480]

From an Englishman's perspective, your vid is a real eye-opener. I confess I haven't drunk any kind of Guiness for (probably) 3 decades, though prior to that I was a big fan. My actual preference has always been the 'old fashioned' bottle. Though the 'regular' can has occasionally been enjoyed. Draft was often taken if I happened to be in a pub which served a bitter I wasn't partial to. The widget can was always my least preferred. I must now make it a goal to try some of the stuff, to see if I can taste the difference. Thanks for a great video, and I couldn't agree more - taking a traditionally brewed libation and turning it into the result of a chemical process is reprehensible.

[@colinsmith6074]

In the early seventies i worked at a small depot Guinness said we had to put heating in to store it at 59 degrees . Sometimes when delivered 40 miles to us the bottles was still warm

[@fuglbird]

Did you analyse products from the small Dublin brevery or the main brevery in Nigeria?