Here is presentation of most powerful representative straight from the brewery in Dublin. Today in the glass Guinness Foreign Extra Stout.
In 1801, Guinness produced a beer called West India Porter, who was the first export product of the brewery (I mentioned this in the post for West Indies Porter).
It was created for Irish immigrants working in the Caribbean.
Beer was strongly hopped and contained more alcohol to be able survive in good shape overseas trip.
To the US it was exported since 1817, over the next decades beer was flowing already to Africa and South-East Asia.
In 1849 it was renamed Foreign Extra Stout.
At the turn of nineteenth and twentieth centuries two thirds of production was exported to Australia and the United States, where this beer treated initially as a medicine.
Export to the United States collapsed during World War I, and completely was stopped with the introduction of Prohibition there.
Despite later attempts to bring beer to the US market, this stout did not enjoy popularity there.
In 1939, after the outbreak of World War II, the British War Office purchased 500,000 bottles of Foreign Extra Stout and distribute them to hospitals.
Attempts to popularize beer in the US does not pretend to be, for it thrives on exports to African countries.
Since 1959 sale in Ghana has increased so much that the Guinness established a joint venture with the United Africa Company.
Since 1962, Nigeria became the largest export market for Guinness – to satisfy the demand, it was decided, for an amount of more than 2 million pounds, to build a brewery on the site in the western Nigeria.
Subsequent breweries established in Malaysia (1965), Cameroon (1970) and Ghana (1971).
Currently Foreign Extra Stout (abbreviated as FES) is produced yet, in addition to that listed breweries, in Kenya, Ethiopia, Tanzania, Uganda, the Seychelles and Jamaica. These are breweries, in which a majority holding is held by Diageo (owner of Guinness).
In addition, under license, FES is produced in 39 countries around the world.
Irish Foreign Extra Stout is brewed with pale malt, flaked barley (25%) and roasted barley (10%).
To hopping are used Galena, Nugget and Target hops. The value of bitterness amounts 60 BU.
For the production of FES in overseas breweries is used so called Guinness Flavour Extract.
It is concentrated wort brewed with the ingredients listed above.
The syrup is shipped from Ireland, where it is added at the ratio of 1:49 to locally brewed pale beer. This syrup, brewery target is added to the locally brewed beer relative 1:49In African countries (eg. in Nigeria), such local beer is made from barley malt and sorghum.
Nigerian FES sometimes goes to UK stores – if I had an opportunity definitely I will try the stout from sorghum.
Originally Foreign Extra Stout was bottle-conditioned beer, but since 1948 is pasteurised.
However, to preserve the original flavour, to the fresh stout is added specially prepared mature FES.
This base of flavour matures at first for three months in vats that have over a hundred years (in the Dublin brewery there are two). Therein arises, inter alia, a certain amount of lactic acid due to wild yeasts – Brettanomyces.
Then mature FES is mixed with fresh stout in a ratio of 2% whereupon the beer is bottled and matured for one month.
For the purposes of today’s tasting I prepared two bottles of Guinness Foreign Extra Stout.
Both beers were produced in Ireland – differ in graphic design and expiry date.
FES with a yellow label is the earlier edition of beer, with an expiration date 04/01/2016 (officially – outdated, but in the case of strong beers does not have to be a disadvantage, and often that liquor gaining additional values).
Currently, FES has label maintained in black tones, and purchased by me has an expiration date 18/10/2016.
I will do so here by the way a small comparison – I’ll start with the younger of beer.
So, get to work!
Name: GUINNESS FOREIGN EXTRA STOUT (Foreign Stout, alc. 7,5% ABV)
|Beer is completely black.
Beige foam with small and medium-sized bubbles. It falls fairly quickly, though just slightly stir the contents of the glass to foam reappeared in all its glory.
Can see that the beer is dense, flowing down the walls it stained glass.
|In aroma, we have malt, caramel, muscovado sugar, fruity notes, a little of alcohol.|
|The varied palette of flavours. We have here roasted malt, sweet flavours: caramel, toffee, dark muscovado sugar, chocolate.
Next come notes of fruit (plums, raisins), coffee, licorice.
Noticeable sour accents.
Bitterness is quite high, but tempered by sweetness.
Aftertaste is decidedly bitter and quite long.
Saturation medium, beer is fairly full-bodied and velvety in perception.
Keeping in mind taste just consumed beer, I suggest go directly to a comparison with a portion of FES slightly older.
Name GUINNESS FOREIGN EXTRA STOUT (Foreign Stout, alc. 7,5% ABV)
|Foam is like larger and more stable
(both bottles were the same temperature, and the beer was poured in the same way).
|Aroma has the same components, but is less intense.|
|Beer makes an impression less bodied.
Palette of flavours is somewhat poorer, otherwise they are less intense.
Bitterness is advanced more to the fore.
Slightly more sour notes.
Beer is more dry, which is pronounced notes of coffee (roasted malt).
Guinness Foreign Extra Stout is a beer that gives a lot of pleasure while drinking and leaves a very nice mouthfeel after consumption.
Is aromatic, dense and varied in taste. The sweetness of malt-caramel-fruit is broken by crisp bitterness, by which stout is not insipid. Additionally sour notes also function refreshingly.
Pleasant aroma, velvety full flavour, suitable strength of beer – what more do you need?