Here's a reminder of when Guinness was bottled by publicans. In this case, using corked crockery bottles.
At one time, this was how most Guinness was bottled in Ireland. In the pub where it would be sold. This was one of the main reasons Guinness Extra Stout remained bottle conditioned. Publican bottlers didn't have the equipment to artificially carbonate.
Anyone know when publicans stopped bottling in Ireland?
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2 comments:
If I understand correctly, the pub receives a hogshead of flat Guinness which they prime and bottle, then they wait 10-12 days for the beer to carbonate before serving?
Why didn’t the pub go the easy route and just serve draught Guinness? Too much overhead to invest in beer engines? No cellar? They don’t finish the hogshead until it’s started to go off so the bottles last longer?
This reminds me of the relatively recent fight over glass vs. cans in the craft beer world, and corks vs. screw tops for wine.
I've got a sentimental feeling for bottled beer and wine with corks, but if I'm honest I don't know if they really improve anything.
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