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It’s only right that Ryan Field should begin

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Smolmania

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Nov 4, 2008
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I don't know, but I've never had a Guinness on this side of the Pond that tasted quite like a tepid brew obtained from a bartender in the Emerald Isle. . . and watching him scraping the foam on the various pints as they settled is part of the beauty of the experience, whereas here it's pour the draft and move on to the next guy.
 
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Smokejumper

Redshirt
Apr 7, 2002
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Smolmania said:
I don't know, but I've never had a Guinness on this side of the Pond that tasted quite like a tepid brew obtained from a bartender in the Emerald Isle. . . and watching him scraping the foam on the various pints as they settled is part of the beauty of the experience, whereas here it's pour the draft and move on to the next guy.
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Ha - reminds me of the narrative of NY style pizza and “its the water”. Supposedly Guinness uses water from the local river (and not a “spring”) which gives the native beer its authentic profile that can’t be duplicated in the states. Anyways, FWIW
 
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ricko6543211

Sophomore
Nov 15, 2006
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Smokejumper said:
Ha - reminds me of the narrative of NY style pizza and “its the water”. Supposedly Guinness uses water from the local river (and not a “spring”) which gives the native beer its authentic profile that can’t be duplicated in the states. Anyways, FWIW
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Water is not from the River Liffey, from the Wicklow Mountains… clearly you didn’t go through their tour schtick last week!
 
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