Pat yourselves on the back, Hartford area readers, for voting Guinness as Best Beer. Sometimes the democratic process just seems to work. Beer nerds -- you won’t believe this -- but we were actually able to speak to Fergal Murray, the master brewer at Guinness, who happened to be in the U.S. back in March. Murray wasn’t going to relay any ancient trade secrets about how to make the mighty stout, but he did provide some insights into the mysteries of its rich flavor. “The roasted barley is critical, and the extra hops,” says Murray. “The Guinness yeast is the foundation of the product at that base level.” Luckily, we don’t need to even think about needing to concoct some pale approximation of Guinness in our basements, because just about every self-respecting bar serves the stuff on draft. And there may be no better sign of civilization than the creamy foam on the top of a well-poured pint of Guinness. And, as Murray, pointed out, now that the weather is getting a little warmer, a time when some might crave a lighter crisper brew, Guinness has rolled out it’s Black Lager, which has “the roasted Guinness character, with the lager effervescence.”
Rogo Distributors, 65 Roberts St.
2) Hooker Ale
3) Blue Moon
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