Before I get into the fun, Deborah Kurata will be live on DotNetRocks tonight. If you don’t know her, Deborah was one of our highest rated speakers back in the 1990s at our VBITS conferences. Should be an interesting show.
It’s true. Guinness is actually better in Ireland. The tour is fabulous, one of the best corporate museums I’ve visited. It was packed. At the end of the tour (it’s a seven-story-tall building) they serve you a pint. It does taste better there. Less bitter, smoother, and the lady who poured it designs a cute little clover into the top of the foam. Weird that I never made the association between the brewery and the Guinness Book of World Records. I have grown fond of the stouts while here (I still prefer Murphys). Here’s a picture Paschal snapped of me enjoying a Guinness.
Anyway, after that I visited Microsoft’s offices and shot a Channel 9 video. We did a bunch of office ambushes, which are always fun. Parts of Windows Vista and Office are built here, and we met the new European TV team that’s building the Media Center.
While I was doing that Maryam visited Trinity College. I’m going to try to get there tomorrow. She said it’s a must visit.
Anyway, tomorrow we move the Scoble show onto Paris, France, where Shel Israel is already having a good time. I found his arrival story funny. He ran into a Microsoft employee in the hotel lobby and ended up talking about me.
Want to meet up in Paris? We’re open Sunday night and are trying to get a geek dinner going, but need some help. If you have a good place to meet near the Les Blogs conference center, can you enter it on the Sunday Meetup Wiki? Thomas Madsen-Mygdal told me he’d like to meet up. Shel’s in too, so already we have a good dinner going but would love to have more people along.
Anyway, we’re off to meet Paschal for dinner and some more Dublin fun. Oh, one last thing, DownloadSquad has a rant about the 10 things we love about Microsoft. Well, I’m certainly adding an 11th. That they sent me to Dublin.
Scobleizer 
That clover design in the foam is part of the proper way to pour a Guinness pint, you can find places in the States that will do that, too.
For example:
http://www.nydailynews.com/city_life/story/88187p-80347c.html
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That clover design in the foam is part of the proper way to pour a Guinness pint, you can find places in the States that will do that, too.
For example:
http://www.nydailynews.com/city_life/story/88187p-80347c.html
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Years ago they let you drink all you wanted and I would visit every time I went to Dublin. You can smell the hopps burning every evening along the Liffey…
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Years ago they let you drink all you wanted and I would visit every time I went to Dublin. You can smell the hopps burning every evening along the Liffey…
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I’m jealous Robert, I haven’t had a proper Guinness since our visit there in 2002. You’re right about the museum, it’s quite a piece of work.
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I’m jealous Robert, I haven’t had a proper Guinness since our visit there in 2002. You’re right about the museum, it’s quite a piece of work.
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Guinness is awesome… I’ve had employers who bought the stuff for the break room on Fridays. It was awesome. A beer and Q3 on the LAN after work was over on Friday was just about perfect.
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Guinness is awesome… I’ve had employers who bought the stuff for the break room on Fridays. It was awesome. A beer and Q3 on the LAN after work was over on Friday was just about perfect.
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Did you try the new Brew 39?
A kinder,gentler stout…
More here:
http://www.boston.com/business/articles/2005/11/27/new_guinness_may_meet_stout_resistance/?rss_id=Boston+Globe+–+Business+News
I still like Smithwicks & Guinness on a good draw like off of a real beer engine very smooth and you usually find yourself ordering another before youfinish your first. There are few pubs in the states that serve it like this. Also as a Black & Tan it is the best of both worlds… 🙂 Try it you may like it…
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Did you try the new Brew 39?
A kinder,gentler stout…
More here:
http://www.boston.com/business/articles/2005/11/27/new_guinness_may_meet_stout_resistance/?rss_id=Boston+Globe+–+Business+News
I still like Smithwicks & Guinness on a good draw like off of a real beer engine very smooth and you usually find yourself ordering another before youfinish your first. There are few pubs in the states that serve it like this. Also as a Black & Tan it is the best of both worlds… 🙂 Try it you may like it…
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Every now and then I find a pub in Texas that does the cloverleaf (you make it by submerging the tap into the head as you finish the pour a few times). Those same pubs tend to how to make a black & tan correctly. The real shame is when you find a place that pours the Guiness in a single pull, without the first “rest”.
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Every now and then I find a pub in Texas that does the cloverleaf (you make it by submerging the tap into the head as you finish the pour a few times). Those same pubs tend to how to make a black & tan correctly. The real shame is when you find a place that pours the Guiness in a single pull, without the first “rest”.
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Keith, yeah, at the brewery they poured about 3/4s of the glass, waited about three minutes, then filled the rest.
The cloverleaf pattern was done during the second half of the pour. She guided the glass around in a pattern while pouring the beer in there to make the cloverleaf.
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Keith, yeah, at the brewery they poured about 3/4s of the glass, waited about three minutes, then filled the rest.
The cloverleaf pattern was done during the second half of the pour. She guided the glass around in a pattern while pouring the beer in there to make the cloverleaf.
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Speaking of stout breweries, that restaurant on Wednesday in Cork was only about 300 feet from the front door of the Beamish one… but then I dimly recall you told me you’d been inside that night.
But for the Murphy’s you’d have had a full house.
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Speaking of stout breweries, that restaurant on Wednesday in Cork was only about 300 feet from the front door of the Beamish one… but then I dimly recall you told me you’d been inside that night.
But for the Murphy’s you’d have had a full house.
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I found your site very interesting. Lots of very useful links! Have a great day.
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I found your site very interesting. Lots of very useful links! Have a great day.
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By my count, you’ve missed 72 other kinds of Irish brews during your whirlwind tour of the island. There’s only one way to remedy that deficiency, starting with a summertime crawl around the beer gardens of Ireland.
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By my count, you’ve missed 72 other kinds of Irish brews during your whirlwind tour of the island. There’s only one way to remedy that deficiency, starting with a summertime crawl around the beer gardens of Ireland.
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Folks it’s a Shamrock, not a Clover.
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Folks it’s a Shamrock, not a Clover.
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Guinness – yes, it is better.
Murphy’s – probably is nicer and tastes the same outside Ireland, more or less.
Did you try Beamish? Another Cork stout.
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Guinness – yes, it is better.
Murphy’s – probably is nicer and tastes the same outside Ireland, more or less.
Did you try Beamish? Another Cork stout.
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Did you guys know there is a Guinness Club? I just worked on the relaunch of it’s site. You can check it out here: http://www.guinness1759society.com (You’ll need to join to get to the content :-/)
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Did you guys know there is a Guinness Club? I just worked on the relaunch of it’s site. You can check it out here: http://www.guinness1759society.com (You’ll need to join to get to the content :-/)
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Hope you made Trinity College. The library where the Book of Kells is located upstairs has an amazing vaulted ceiling which apparantly is where they got the idea for the ceiling in Hogwarts dining hall in the Harry Potter movies.
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Hope you made Trinity College. The library where the Book of Kells is located upstairs has an amazing vaulted ceiling which apparantly is where they got the idea for the ceiling in Hogwarts dining hall in the Harry Potter movies.
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Guinness is brewed with a different recipe in different parts of the world. Guinness in Ireland is lower in alcohol than over here. Generally they all taste a lot alike except african Guinness which uses sorghum in place of some of the malted barley. Another interesting feature of Guinness is that most of the bitterness doesn’t come from the hops but comes from a batch of beer that was innoculated with lactobacillus, allowed to sour, and then pastuerized and added back to a normal batch before bottling.
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Guinness is brewed with a different recipe in different parts of the world. Guinness in Ireland is lower in alcohol than over here. Generally they all taste a lot alike except african Guinness which uses sorghum in place of some of the malted barley. Another interesting feature of Guinness is that most of the bitterness doesn’t come from the hops but comes from a batch of beer that was innoculated with lactobacillus, allowed to sour, and then pastuerized and added back to a normal batch before bottling.
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Guinness Foreign Extra Stout imported by John Martin in Belgium is my favorite version of Guinness. Second fave would be the Australian bottled version. I had a guy send me six 40oz’ers from Down Under. Delish!
Check out my website for genuine Guinness gear… http://www.gigfy.com!
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Guinness Foreign Extra Stout imported by John Martin in Belgium is my favorite version of Guinness. Second fave would be the Australian bottled version. I had a guy send me six 40oz’ers from Down Under. Delish!
Check out my website for genuine Guinness gear… http://www.gigfy.com!
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