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Old 05-16-2013, 01:07 PM   #2451
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At the movie tavern last weekend I overheard the waitress telling a patron that Guinness its made with a lot of molasses. I think it scared him away from filling his 36oz mug with molasses beer.

A couple months back, the guy working in the beer section of whole foods was telling my girlfriend that Saisons are called farmhouse ales because they have to be spontaneously fermented in an open container in a barn. She looked at him like he was out of his mind.
Obviously this is not the way they are brewed now, but there there is a grain of truth to what the guy said. At one point they were! Belgian farmers brewed them for their workers as a safe source of something to drink, and were 2-4% ABV, and drunken quite young.
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Old 05-16-2013, 01:19 PM   #2452
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I had definitely heard that molasses was used in guinness before I was learned. It seemed reasonable, due to the color and the mouthfeel, so I believed it.

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Old 05-16-2013, 02:17 PM   #2453
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Obviously this is not the way they are brewed now, but there there is a grain of truth to what the guy said. At one point they were! Belgian farmers brewed them for their workers as a safe source of something to drink, and were 2-4% ABV, and drunken quite young.
Historically he wasn't that far off but he was referring to the sixpack in her hand.

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I had definitely heard that molasses was used in guinness before I was learned. It seemed reasonable, due to the color and the mouthfeel, so I believed it.
I can totally understand someone thinking that guinness has molasses in it I just had to chuckle because guinness is subjected to so many misconceptions. Half the staff at movie tavern aren't even old enough to drink what they're serving.
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Old 05-16-2013, 02:48 PM   #2454
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Yeah I agree. Guinness gets everything from "its so heavy!" to "its made with burnt wheat!" to "its made with molasses" to "They boil the beer for hours until it is a syrup, and then add water."

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Old 05-16-2013, 03:25 PM   #2455
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Obviously this is not the way they are brewed now, but there there is a grain of truth to what the guy said. At one point they were! Belgian farmers brewed them for their workers as a safe source of something to drink, and were 2-4% ABV, and drunken quite young.
Well, sort of... The guy in the store was correct about Saisons being called farmhouse ale, but at that point he got them confused with Lambics which are naturally fermented using wild, airborne yeast. As far as brewing is concerned, both were brewed in a basement, Saisons because they were brewed in late winter for summer consumption. Today, both are brewed in breweries, and Lambics are still naturally fermented with wild yeast; Saisons aren't and never were. You are correct that Saisons were brewed as a safe beverage to replace questionable water for the workers, and thus were brewed to lower ABV. And the workers, those 15 and older, were allowed up to 5 liters per day. (Lightweights!)
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Old 05-16-2013, 03:28 PM   #2456
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Yeah I agree. Guinness gets everything from "its so heavy!" to "its made with burnt wheat!" to "its made with molasses" to "They boil the beer for hours until it is a syrup, and then add water."
I hate to be one of those well actually people.
So I won't be. But here's an interesting thing wikipedia says they do for Guinness brewed in other parts of the world. I've heard this before. So it must be true.

The beer is brewed under licence internationally in several countries, including Nigeria, the Bahamas, Canada, and Indonesia. The unfermented but hopped Guinness wort extract is shipped from Dublin and blended with beer brewed locally.
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Old 05-16-2013, 03:38 PM   #2457
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I hate to be one of those well actually people.
So I won't be. But here's an interesting thing wikipedia says they do for Guinness brewed in other parts of the world. I've heard this before. So it must be true.

The beer is brewed under licence internationally in several countries, including Nigeria, the Bahamas, Canada, and Indonesia. The unfermented but hopped Guinness wort extract is shipped from Dublin and blended with beer brewed locally.
Haha! The difference here though is I think people really believe you start with a "finished" (fermented) beer and then boil it until it caramelizes. Kind of a brochet brewski .

Edit: Yes yes I know brochets are not fermented first but rather after caramelization.
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Old 05-16-2013, 03:41 PM   #2458
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IMHO, Guinness is thin as water and has less flavor than BMC, whether in a can, a bottle or on tap. It's the exact opposite of what the general public thinks/says about it. Am I alone here?

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Old 05-16-2013, 03:46 PM   #2459
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If given a choice between a guinness (which I like an awful lot actually) and a PBR/Miller/Bud/whatever I will always choose a guinness. I dont think I can agree with you personally on that one.

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Old 05-16-2013, 03:47 PM   #2460
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IMHO, Guinness is thin as water and has less flavor than BMC, whether in a can, a bottle or on tap. It's the exact opposite of what the general public thinks/says about it. Am I alone here?
You're not alone, not a fan myself either. It looks like a full bodied stout but its not. I don't like the thin mouthfeel to it all. First time I saw someone pour it upside down into a pint glass from a can I almost **** my pants though. It was my ex gf and I go "WTF are you doing you're going to make a mess!" She wasn't happy I doubted her haha.
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