I was feeling a little fragile on that Saturday. The result of a day-long pub crawl in boozers that don't seem to stock anything under 7% ABV. Now I'm as alcoholically-challenged (probably more so) than the next man. But there are times - daytime pubcrawls are a good example - when you really need to stick to session beers.In Britain, I'm often frustrated by the lack of anything over 4.2% ABV. It's 10 PM, wet and freezing cold outside. What you really need is a nice strong Stout or Barley Wine to warm your cockles. Sadly, 99 times out of 100, the only beer over 5% will be Stella. In US beer bars the reverse is true. Unless you fancy drinking a wheat beer (which I generally don't), you'll struggle to find anything below 7%. And often half the draughts are 9% plus.
You know what would be quite nice? Somewhere you could find tasty beers at every bloody strength, from 3% up to 12%. Is that such a strange thing to crave?
Stout
First pub of the day. I'm trembling with anticipation, having been told by Mike that this is exactly the sort of place to avoid.
Blue Point Whiskey Rye (cask)Served in a frosted fucking glass. I don't think they're quite got the hang of cask. Hazy amber colour. Thin head. Nice mouthfeel, soft carbonation makes it almost silky. Hoppy, without being excessively bitter. My guess is that there are some C hops in there. Fortunately, not used in such a way as to make it taste like grapefruit juice. One of the best beers I've had so far. I'd happily drink several. Except with such limited time, I feel obliged to try a new beer every round.
Weird. The bloke in the Manchester United shirt just asked the barmaid what "cask" means. More expectedly, he's sat in front of a telly showing Man. United - Spurs. Two games are on. Half the sets are showing Birmingham - Preston. Hadn't expected to be able to watch Prestion in the US.
This place is a bit of a barn. Rather like a modern British circuit boozer. Strangely, given the pub's name, the only draught Stouts are Guinness and Murphy's.
Andrew will be pleased. I've just got his present. A history of the War of 1812, a topic he's curiously fascinated by. One of the few wars to end in a no-score draw.
I asked the barmaid for a sample of Mother's Milk. It turns out they do have another draught Stout. Make that did. They're out, so she brought back a sample of Guinness 250 instead. It's not a beer I would have gone out of my way to try, but as it's here I may as well give it a go.
Guinness 250Black with surprisingly little head. Mmm. How to describe it?A bit more flavour than standard draught Guinness. But that's no great challenge. Vaguely milky aroma. A little bit of generic maltiness, too. No roast to speak of. What's the point of it?A slightly different, but equally toothless, Stout. No fucking clue. Diageo have no fucking clue.
Bugger. Man. United have been gifted a penalty by the ref.
Stout
133 W 33rd St (between 6th Avenue and 7th Avenue),
New York,
NY 10001.
Tel (212) 629-6191
http://www.stoutnyc.com/
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9 comments:
Stout was the first New York Pub I ever set foot in, it being near to our hotel. I remember all the televisions and the fact they had almost no stout. I can't remember what I drank. A non comment really.
"Diageo have no fucking clue."
Oh yeah! They have a massive clue, maybe not about beer, but about business.
They brew basically the same beer with a couple of minor tweaks, adding some gimmick on the label. There you have it, the same product, but I'm sure slightly more expensive, and people will run to buy it believing they are drinking the greatest thing ever.
Brilliant!
I had a chance to try the new Guinness 250 recently. Overall I'd say it's rather pleasant and a nice alternative to the nitro stout. It reminded me of a more refreshing version of their Extra Stout (i.e. less bitter, less roast, and less thick).
"In US beer bars the reverse is true. .... you'll struggle to find anything below 7%. And often half the draughts are 9% plus."
Despite the pervasive anti-alcohol attitude in the US (not something you'll find in NYC I would imagine), it is nearly impossible to find any beer below 5%, including a lot of English exports. It took me three months to get an order of Black Sheep Ale at 4.4% and I live on the East Coast.
A few months ago I had a conversation with the owner of my local about session beers on tap. He said he would like to have a sub 4% ABV session ale on but there just are not any really good ones made locally/regionally. They occasionally get Coniston Bluebird Bitter in keg or cask but that can't be a permanent offer. I hope its just a matter of time before brewers figure out how to make and sell a flavorful beer at 4% ABV.
"Despite the pervasive anti-alcohol attitude in the US (not something you'll find in NYC I would imagine), it is nearly impossible to find any beer below 5%, including a lot of English exports."
Along the same lines, it seems like Black Cat mild has been elevated to some sort of mystical status around these parts because a beer of that type is so hard to find here in southern California. Bevmo started carrying it recently, but I'm not about to pay $5 for a pint bottle of old mild.
I just can't resist this.I've tried. But I can't. Adrian thinks Guinness is bitter, roasty and thick? In which alternative universe was this? Or is there a time capsule?
It was when I was 18, about 35 years ago!
As an American for 45 years, and not always that proud of it, I find myself with exactly the same grumpy cloud hovering over my slowly decaying cortex every time I get a chance to get out and sample the local wares. I love going up to Portland, OR with all the nice sudsy beverages, but I lament the dearth of a nice session bitter. I have developed such an enormous appreciation of the session beer that I now brew them in a proportional majority over what is expected. As we metaphorically speak, I have four of my six handpulls dispensing real ale under 5%. Yum.
"I just can't resist this.I've tried. But I can't. Adrian thinks Guinness is bitter, roasty and thick? In which alternative universe was this? Or is there a time capsule?
It was when I was 18, about 35 years ago!"
Nice way to twist my words around, champ. I noted that RELATIVELY speaking, I found the 250 LESS bitter, roasty, and thick IN COMPARISON to the US market Extra Stout.
There are many other brands of stout that I think are much heavier on the roast/bitter/thick front. That however is irrelevant considering this thread seems to be about Guinness' contemporary offerings only.
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