Pint on Demand: Guinness 250 Pours Its Way Into US Beer Culture

So you don't have time to travel to Ireland this summer? No problem! Just head to the nearest pub and order a Guinness 250, a brave new brew with the pedigree of Guinness and the taste and texture of a whole new animal.  Each taste brings electric- green Irish landscapes to life; each malt-infused sip makes reading James Joyce seem somehow essential to a summer of lounging by swimming pools and eating grilled steaks and medium-rare burgers. 

Fergal Murray, a legendary brewmaster from Guinness & Smithwick, tastes each batch of this brilliant creation -- the first new US release from Guinness since the inception of Guinness draft 40 years ago -- to ensure that its unique flavors deliver the expected payoff you'd expect from a stout that is celebrating the 250th birthday of the Guinness brand.

First of all, why create a new Guinness when the original article is so perfect, with its creamy head and softer-than-soft luster? Murray sets the record straight: "Lads, it's a celebration; this is a brew that's exciting, refreshing and invigorating. It has the Guinness yeast, the roasted barley, and the creamy head and dark, ruby red color you expect from Guinness."

On a bright and sunny April afternoon at The Perfect Pint pub in New York City, the first 10 pints of 250 were poured by Rich "Goose" Gossage, arguably the best relief pitcher in baseball history -- and a guy who loves his beer! Over chicken strips, sliders (the mini-burger, not the offspeed pitch) and hot dogs, Murray was on hand to offer a quick analysis of this magic brew, which is only available for a limited time (April-September) in its distribution to pubs and package stores.

  

Natural Traveler: What's the key element that makes Guinness 250 unique?

  

Fergal Murray: "From a flavor perspective, we are using a double malt -- I'm adding some ale malt to the mix, and that gives me a different brewing sugar profile for my yeast to operate on in the brew. What that does is give me a malty flavor, as the yeast takes a little longer in its fermentation process. I'll leave it a little longer in the fermentation, with the yeast also taking a little longer to convert those brewing sugars.

  

"At the end of the day that gives me an ale-malt, caramel flavor. And then it has the same balance of roasted barley and hops that you'd find in Guinness stout, but with a little less hop on the back of the throat."

  

NT: What's the other key difference between 250 and the classic Guinness?

  

Fergal: "In the pub scene you'll be getting a one-shot pour rather than the serve, settle and surge you'd normally get when you have a draught Guinness. The bartender will serve it in one shot. It will explode in the glass. And it will look dark, ruby red in the glass with a white top. But it will have a slightly larger bubble size than a draft Guinness.