Q: I've seen Guinness sold in Germany even when the Reinheitsgebot applied to imported beers. How can that be?

Q: What types of Guinness are there?

A: MJ states 5 or 6 main types in 19 variations. So far, we've been able to identify (Detailed specifications are listed in the last section of this FAQ):

• Draught Guinness (Ireland, NA), is smooth full-bodied and creamy. Despite its body, it is a rather mild beer (OG 1039, 3.4% abw, 4.2% abv). This beer is pasteurized. There are many local variations of this product. The canned Pub Draught Guinness using the draught-flow ™ system is a packaged version of this beer. (Note: I have been challenged from several quarters for saying that Irish draught Guinness is pasteurized. The above assertion is contained in Michael Jackson's Beer Companion. Quoting from page 182, first column, last paragraph in the column: "Draught Guinness for the Irish and American markets ... (specs omitted) ... is flash pasteurized." Until someone can prove me wrong, the statement above will stand.)
• Bottle Conditioned Guinness (Ireland) had similar specifications to the Draught Guinness, but the presence of the yeast provides for a "...spicier, fruitier, drier, more complex and lively, fresh character." (MJBC, 182)
• Bottled Guinness (Britain) has similar specifications to the above two beers, but it is pasteurized.
• All Malt Guinness (Continental Europe) is available both draught and bottled. It is slightly stronger and also has a little more of the characteristic stout bite.
• Guinness Extra Stout/Guinness Original (bottled, available widely) is stronger with even more stout bite. MJ reports this to be 4.8% abw, 6.0% abv, but one poster says that in advertising from Guinness Imports, the strength is listed as 5.6%. This product is licensed for production widely around the world.
• There is a strong bottled version (Belgium and others) that is somewhat sweeter and stronger (7.5% abv)
• Foreign Extra Stout (primarily tropical countries) is also about 7.5% abv. However, this is blend of Guinnesses, included one aged for three months.
• In Nigeria, which bans barley, Guinness is made from sorghum.

Q: Why does the bottled Guinness taste so different than the draught or canned "draught-flow" product?

A: (U.S./Canada answer): These are two entirely different beers. There is bottled Guinness is Guinness Extra Stout (brewed by Labatts and imported into the US from Canada), while the others (cans and bottles with widgets) are Guinness Draught. The Extra Stout uses more roast barley and has somewhat higher IBUs (International Bitterness Units), resulting in a harsher, sharper flavor. Which you prefer is a matter of personal taste.

(Ireland answer): The bottled product is bottle conditioned, meaning the presence of live yeast. The yeast gives it a very different character.

Q: What's the significance of the harp symbol on Guinness products?

A: Arthur Guinness & Sons deliberately chose the harp symbol as its logo or symbol to appeal to nationalist pride in Ireland. The harp is also a symbol of Ireland., which appears on the back of their coinage. The Irish Government and Guinness versions of the symbol are identical, except for the fact that the Guinness Harp faces left, while the official government version faces right.

The following is un-substantiated, but interesting and supplied by Antony Courtney Antony.Courtney@cs.tcd.ie:" At Trinity College Dublin, a complementary glass of Guinness is served with Commons, the traditional evening meal for Scholars and Fellows of the College (and other paying guests), served in the Dining Hall.

The Guinness for Commons is provided to College Catering free of charge by Guinness. The long-standing folklore explanation around the Commons table is that this was due to an arrangement reached between Guinness and Trinity College Dublin in the 17th Century. According to the explanation, Trinity allowed Guinness to use the harp which appears in the Trinity coat of arms as part of their logo, and in return Guinness agreed to provide free Guinness for Commons in perpetuity. (Note that this is unsubstantiated rumour, but one which has been around for quite some time.)"

Q: What products besides the various Guinnesses does Guinness produce?

A: Arthur Guinness & Sons, (Parent Company: Diageo, the world's largest alcoholic beverage conglomerant) also owns Smithwicks (pronounced without the "w" as in "Smiddicks"), also sold as Kilkenny in Canada and elsewhere. Rumor has it that the Kilkenny name is used to make the ale sound more Irish in some markets. Others have suggested that the Smithwick's name had been trademarked in some markets.

Guinness also owns Harp Lager and at one time owned the now defunct Macardles ales. In England they also market "Guinness Draft Bitter" which uses the same draught-flow system and Guinness stout.

Bottle Conditioned Guinness (Ireland) had similar specifications to the Draught Guinness, but the presence of the yeast provides for a "...spicier, fruitier, drier, more complex and lively, fresh character." (MJBC, 182) Bottled Guinness (Britain) has similar specifications to the above two beers, but it is pasteurized. All Malt Guinness (Continental Europe) is available both draught and bottled. It is slightly stronger and also has a little more of the characteristic stout bite. Guinness Extra Stout/Guinness Original (bottled, available widely) is stronger with even more stout bite. MJ reports this to be 4.8% abw, 6.0% abv, but one poster says that in advertising from Guinness Imports, the strength is listed as 5.6%. This product is licensed for production widely around the world. There is a strong bottled version (Belgium and others) that is somewhat sweeter and stronger (7.5% abv) Foreign Extra Stout (primarily tropical countries) is also about 7.5% abv. However, this is blend of Guinnesses, included one aged for three months. In Nigeria, which bans barley, Guinness is made from sorghum.

Q: Is there anything I need to know when I go into a pub for a Guinness?

A: First, you don't "go into a pub for a Guinness" A bird doesn't fly with one wing! You always have two! One of the classic posts to the r.f.d.b newgroup was Alan Clinton's "A guide for the un-initated to buying Guinness in an Irish pub." It is reproduced in Appendix I.

Q: What do the numbers on the Guinness labels mean and why isn't there a set of numbers on older Guinness bottle labels?

A: Take the first two numbers and add 11. This was the year the batch of beer was brewed. The remaining 3 numbers stand for the day and date. Guinness stopped the date labels some time in the 1990s.

Ernest H. Joynt, III ejoynt@whoi.edu offered the following information:

• Guinness Extra Stout (purchased in the US) L/A1 821212
• Guinness Foreign Extra Stout (made in Trinidad) L/AU 771712
• Guinness Special Export Stout (8.0% abv, made in Dublin) A/RM 571012

Q: Is the Guinness family still involved with the Guinness company?

A: The family still has a large financial stake in Arthur Guinness & Son PLC, but have not been directly involved in the management since 1992.

Q: Why are there so many Irish pubs springing up?

A: Well, there are two types of people in this world: Those who are Irish, and those who want to be!

In fact, Guinness has set up a business that will totally outfit an "Irish Pub"for a would-be publican. All the publican has to to is provide the site and capital. In Germany, there are new Irish pubs opening weekly. In the US, Diageo/Guinness is involved financially with a chain of "Irish" pubs called Fado. Some who confess they aren't fans of Fado call them "plastic Paddy pubs" do to their seemingly Disney-esque appearance and atmosphere.

Q: Someone told me that Guinness intentionally added sour Guinness to their beers. Is that true?

A: Yes, part of the process is to blend in some specially soured Guinness. The following was extracted from the Homebrew Digest. I believe the original author was Martin Lodahl, but I may be mistaken: "...they have a series of huge oaken tuns dating back to the days before Arthur Guinness bought the brewery, which they still use as fermentors for a fraction of the beer. The tuns have an endemic population of Brettanomyces, lactic acid bacteria and Lord knows what else, and beer fermented in it sours emphatically. They pasteurize this and blend small quantities of it with beer fermented in more modern vessels."

Q: I've heard that Guinness contains oysters. Is that true?

A: No. At one time, oyster shell may have been used as finings to rid the beer of unwanted solids, but this was not in this century, and may not have ever been done by Guinness. There are oyster stouts that contain oyster, oyster extracts, etc.

Q: Doesn't Guinness contain oatmeal?

A: No. It is a rather common misconception that Guinness (and all other stouts) contain oatmeal. Oatmeal Stout is a distinctive style stout. The revivalist of this style was Samuel Smith's Brewery in Yorkshire, England, at the request of its North American agent, Merchant du Vin of Seattle. A few US microbreweries have attempted to brew Oyster Stouts. Though, they have faced complaints by Conservative and Orthodox Jews since shellfish like oysters isn't Kosher.

Q: Doesn't Guinness contain {insert name of animal} {insert your favourite word for urine}?

A: No. It is not part of the formulation, and there is virtually no opportunity for this to happen by chance. We cannot be as unequivocal about Labudmilloorsons, however. ;-)

Q: What's the proper thing to say when someone

buys you a Guinness?
gives you a 4-pack of Draught-flow cans?
gives you your own cask?

A: Thank you!

Q: Is there a Guinness smiley/emoticon?

A: (:-{d) (licking the rich, creamy Guinness foam off the upper lip.)