I agree with you.
There used to be accepted wisdom that Guinness didn't 'travel well'.
I think to some extent that was true. However, given better transport
technology and/or brewing technology, I don't think this really applies
any longer.
What I also think hasn't changed, is that unless Guinness is fresh out
of a fresh keg, then quality quickly suffers. In small bars on the North
Coast of Northern Ireland, where I grew up and am living now for a
while, you still get the best Guinness where the bar is changing kegs
a few times a night. The pipes are short and the beer is chilled.
This hasn't changed since I first started buying beer in bars aged
about fifteen. Even here in N.Ireland where Guinness also used to be
brewed, you'd only find 'good Guinness' in perhaps ten percent of bars
and everyone knew those bars and would start a night there with a few
pints if they felt like Guinness.
You can still just about find tiny bars in obscure places in southern Ireland,
where they only stock Guinness in bottles. Mainly because there's not
enough trade to make it worth the hassle of transporting a few kegs.
I've seen places like this, that are part general store and/or grocery and
part bar in West Cork and Kerry.
There's no doubt that outside of Ireland and even in some places on the
island, Guinness is a niche drink. Where other lagers etc have a fast turnover
of kegs and Guinness doesn't, that's when you can get a 'bad pint'.
There's not something wrong across all taps. Its purely a matter of
throughput.
The keg your British friend had a good pint of Guinness from. Had you
just opened it? Or, because the beer was fresh from the keg, that might
also have been the reason. I'm not an expert. I only drink the stuff
My father worked for Guinness years ago and he would know everything
about their whole operation. He was a senior manager. Alas he died two
years ago with Covid19 complications, so I can't ask him. I will see if I can
find someone to ask locally.
I don't disagree with anything you've said, other than where I obviously have.
I honestly believe the answer is ensuring the beer doesn't sit in the pipes
for longer than absolutely necessary and having the shortest pipes possible.
That's why, I think, in many pubs in Ireland, the kegs sit right under the bar.
I sometimes carry a camera with me and usually my mobile and if I can get
you a photo of a Guinness 'Quality Team' vehicle, I'll post it.
So far as I know, a Guinness reps relationship with bars in his territory was
never adversarial. Except where they refused to ensure high quality and thus
safe beer. Or, low sales weren't worth a delivery of few kegs once a week.
I don't owe Guinness any loyalty. They did build a lot of what is still high quality
social housing close to their brewery in Dublin and were generous philanthropists.
I hugely enjoy a good pint of Guinness, because pints of the black stuff have started many exceptional nights out, throughout my life.
Also maybe, unlike expensive wines or liqueurs, anyone can afford a good pint of Guinness and that includes the British monarchy to the guy who empties your bins.
I believe the Queen Mother was known to enjoy a half pint. Probably other royals too. For what that's worth