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The Irish stout, known for its distinctive warm brown color, creamy foam head and unique method of being poured (a proper pint of Guinness takes 119.5 seconds to pour), has long been known as the ...
Consequently, most wine barrel-aged beers end up becoming saisons, wild ales and other acidic beer styles. [1] [32] The first American breweries to commit to wine barrel-aging were in California, led by Sonoma County's Russian River Brewing Company. In 1997, brewmaster Vinnie Cilurzo began making a series of heavily wine-influenced beers, like ...
Guinness has had a good run (since 1769), but the dark, creamy stout's reign can't last forever. This St. Patrick's Day, skip the Irish standby in lieu of these five dark-horse contenders.
Guinness Extra Smooth, a smoother stout sold in Ghana, Cameroon and Nigeria: 5.5% ABV. Malta Guinness, a non-alcoholic sweet drink, produced in Nigeria and exported to the UK and Malaysia. Guinness Mid-Strength, a low-alcohol stout test-marketed in Limerick, Ireland in March 2006 [25] and Dublin from May 2007: [26] 2.8% ABV.
The brand is suffering in its native Ireland due to a declining market for stout. [8] It holds a 5 percent share of the Irish stout market, although this is largely a result of its 28 percent share of its native Cork market. [7] Murphy's has a limited presence in Ireland outside of Cork. [7] In 2011, 60,000 hectolitres of Murphy's were sold in ...
In the early twentieth century, Guinness became the largest brewer in the world, exporting the Irish style to many countries. [9] Although no longer the largest brewer of beer in the world, it remains the largest brewer of stout. In 2014, Guinness sales amounted to 19% of all beer sales in the Republic of Ireland.
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