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Guinness Extra Stout and Guinness Draught Guinness Original/Extra Stout Can. Guinness stout is available in a number of variants and strengths, which include: Guinness Draught, the standard draught beer sold in kegs (but exist also a texture-like version in widget cans and bottles): 4.1 to 4.3% alcohol by volume (ABV); the Extra Cold is served ...
First brewed by Guinness in 1801, FES was designed for export, and is more heavily hopped than Guinness Draught and Extra Stout, which gives it a more bitter taste, [4] and typically has a higher alcohol content (at around 7.5% ABV). The extra hops were intended as a natural preservative for the long journeys the beer would take by ship.
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.
I guess the stout needs a punchy, strong flavor to counterbalance its bitter flavor notes. Related: 31 Best Cake Recipes Everyone Should Try Once Best Guinness Recipes
The history of stout and porter are intertwined. [6] The name "stout", used for a dark beer, came about because strong porters were marketed as "stout porter", later being shortened to just stout. Guinness Extra Stout was originally called "Extra Superior Porter" and was not given the name "Extra Stout" until 1840. [7]
Murphy's, Camden Stout and Black Heart don't have zero-alcohol versions. Guinness 0.0, meanwhile, became the 8th top-selling non-alcoholic beer in British pubs or other venues in 2023, after ...
A "double oat malt stout" Stout is a type of dark beer that is generally warm fermented, such as dry stout, oatmeal stout, milk stout and imperial stout. Stout is a type of ale. [1] The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts, referring to its strength. [2]
The drinking of porter, with its strength slot now occupied by single stout, steadily declined, and production ceased in the early 1950s. [25] However, Irish-brewed stouts, particularly Guinness, remained firmly popular. In the early 20th century, serving draught beer from pressurised containers began.
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