In honor of St. Patrick, some Guinness rumors we uncovered in our research:
It’s brewed with beef bouillon. It used to be brewed with rats (these have been replaced by beef bouillon). It’s mixed with old, stale beer. Guinness brewers were some of the first to practice sparging, or rinsing their grains to extract more fermentable sugars. Guinness brewers used to power parts of the brewery with a steam engine that ran on old beer. Guinness tastes better in Ireland. (This last rumor was “confirmed” by “researchers” in the Journal of Food Science this month.)
Break free of your shamrocked chains! Today, drink American: rat-free, and obviously more delicious here.
See my picks of the best American dry(ish) stouts in the Wall Street Journal: North Coast Old No. 38, Avery Out of Bounds, Anderson Valley Barney Flats.