It is therefore time for the first tasting.
Starring: Original Guinness Extra Stout.
Stout, as type of porter, arose in England around 1820. At that time, porters with higher content of extract and alcohol were called “Extra Porter”, “Double Porter” and “Stout Porter”. Over time, the name was shortened simply to Stout. The current Guinness Extra Stout at the beginning was called Extra Superior Porter, to then get in 1840 which bears to this day: Extra Stout.
English porters, at the beginning of its history, were pithy and strong beers. The content of malt extract reached 15%, and 6.5% of alcohol. They were brewed with dark brown malt. With time, even in the nineteenth century, these porters began to weaken, like other British ales. For the production of porter started to use pale malt, using dark malt just as an addition, but usually added unmalted roasted barley grain. This had a definite impact on changing the flavor and taste of the beer, which began to dominate notes of roasted grain. Currently, English porters are weaker, the extract contains approx. 11% alcohol approx. 5% and should not be confused with definitely more rich the baltic porters.
Our today’s hero is representative of stouts, however ‘strong’ and ‘stout’ is in appearance mainly, and its aroma promises more content as well.
But to the point …
I admit that my first encounter with Guinness in England was not the memories that I want to keep in mind. Above all, I remember that it was sour, further degassed, watery and totally disappointing. I did not pay attention to expiration date, but that buying gave me strongly suspect: millions of people around the world are fascinated by that taste?
Well, admittedly a taste apparently is not discussed, but I think there are some boundaries of good taste.
Nature of researcher told me to make another attempt. Here before me stands a bottle of chilled (not too tightly) Guinness Original version XX, brewed as proclaimed by the label: in Dublin, with an expiration date 02/06/2016 (beer so quite fresh).
Name: Guinness Extra Stout Original, version XX, alc. 4,2% vol.
Brewery: St. James’s Gate, Dublin, Ireland
The seemingly modest, but very stylish label with mandatory harp and striking eyes, red Roman twenty (the version number of the famous stout). Also a stylish cap, common to the all four versions of Guinness.
Appearance: almost black, under visible light ruby-cherry reflections; in this black I do not see any bubbles.
Head: high, light beige, small and medium-sized bubbles, drops leaving spongy sheepskin with lacing. Pouring from on high can be heavily lather almost every beer, but here I poured along the side (as usual anyway), and the head was in the beginning just like this:
Aroma: roasted malt, coffee, hop note. Very pleasant, after warming come fruit flavors, mainly raisins.
Taste: first of all, chocolate-coffee, roasted malt flavor further. Only slightly sour, light bitterness (hop aroma promised greater), leaves the aftertaste of coffee and dark chocolate.
And what’s interesting: quite clear notes of smoked. I didn’t expect this: as far as warming the aftertaste of smoked plums became more and more pronounced – a very pleasant surprise. Saturation slightly.
In summary: a very pleasant experience. All of the flavors and aromas are harmonized, there are many, but none of them is dominant.
They create a really nice bouquet of flavor: coffee, chocolate, sour, bitter, sweet and smoked – these are the flavors of just consumed Guinness Extra Stout.
I will definitely return to it more than once.