New "Fizzy" Guinness
 

I don't what to make of this. I'm the consummate stout drinker - okay, beer drinker - and Guinness is pretty much sacred to those who imbibe it regularly.

Anyway, Guinness is releasing a new brew to commemorate its 250th anniversary:

http://www.boston.com/business/artic..._in_new_stout/

I got the email a few days ago. Will check this out. Lets see how it heads.

Which is why they aren't messing with the original (hello, Coke 2!) but instead introducing a new product to expand the brand. While in the UK in February, I had Guinness Red which involves a lighter roasted barley. I'd like them to bring that to the states, it was tasty! While I like Guinness, it's simply too thick of a stout to enjoy many pints of.

Ill have to give it a try. Thanks for the link and info.

I wouldnt get too worked up over it. Its not like some small microbrewery changing the formula of a handmade cult classic or something...

Guinness' forumula is far from sacred. The nigerian version of it, which is sold as an import in Europe actually tastes better than the standard verson - and is made from Sorghum! Moreover Guinness itself is a very industrialised beer, full of additives and preservatives anyway. Nor is it all that thick. For a stout it is actually relatively swatery and lacking in flavor.

Frankly in my time in Dublin I found the stouts from the Porterhouse far more interesting than the Guinness. in that town.

Yikes, I'd have to disagree with you. I don't like the Nigerian import at all, and I find the Irish Guinness not lacking in flavour at ALL... mmm... now I'm thinking of heading for a nice pint o' plain...

Like what additives and preservatives? And it's got plenty of flavor for me, too.

The Guinness over here in the states isn't nearly as smooth as it is at St. James Gate. Over here, the coffee notes are more along the lines of burnt coffee notes. I'll try a new Guinness, but doubt it'll replace the real stuff for me.

Well, I haven't been able to find it here in SLC yet (no real surprise there). I hope it's still around when I get back to New York in late May.