March 12, 2008

MORE LIKE BRAIN SURGERY:

Guinness in a can can be as good as tap (William Brand, 03/12/2008, Contra Costa Times)

ROBERT GAUSTAD, proprietor of Bobby G's Pizzeria in downtown Berkeley, carefully pours a tablespoon of cold water into a shallow depression on a tiny platform. Gaustad opens a special can of Guinness Stout, pours it into a pint glass, places the glass onto the water-filled depression , then hits a button. Silently, the Guinness starts to foam and churn and swirl. In seconds, a creamy tan head, precisely one-half-inch high, appears on top of the inky, dark beer.

The taste is exactly the same as a pint drawn from a keg pushed by the traditional Guinness mix of 75 percent nitrogen, 25 percent CO2. It's still world-class Guinness Stout (HHHHH), 121 calories, only 4.2 percent alcohol by volume (your basic Bud's 5 percent, 180 calories). Draught Guinness is made for the U.S. market at the original St. James Gate Brewery in Dublin, Ireland, taken over by Sir Arthur Guinness in 1759 "" and it's our Beer of the Week.

Welcome to Guinness of the 21st century. "We call it the 'Surger,'" Guinness brewmaster Fergal Murray explains. He was in San Francisco at the start of a national tour for Guinness, culminating on St. Patrick's Day in Chicago for that city's annual parade.

The Surger's not exactly rocket science, but it's close.

Posted by Orrin Judd at March 12, 2008 8:39 AM
Comments

For some insane reason the Surger seems only available for sale to bars in the US, whereas in the UK/Ireland you can buy it, and the special version of Guinness needed, for home use.

Posted by: Jim in Chicago at March 12, 2008 10:53 AM

. . . Which is making me very angry. I mean, what's the point? Bars can just use a damn keg.

Bollox.

Posted by: Jim in Chicago at March 12, 2008 11:00 AM
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