gillmang wrote:I think Guinness/Diageo should in Ireland and ultimately certain other markets reintroduce the Guinness, or Guinnesses, that made the company famous and was what those 1930's ads referred to.
This was, first, naturally conditioned stout (in effect real ale sold from barrels by thumb-taps or maybe handpumps in some places). Second, it was circa 5% abv bottle-conditioned stout. This originally was bottled by the publicans in the pub basement and achieved a secondary fermentation in the bottle.
The draft itself, now pasteurised in the U.K. and I believe Ireland, and filtered since the 1960's and served by nitrogen dispense, is lighter than it used to be and while not bad is just not what Guinness was originally about.
What has happened in Ireland in draft sales was predicatble - it happened earlier in Britain with real ale. Tastes change and the younger drinkers want something different and are turning to relatively tasteless lager. But to meet the challenge, the answer is not to make Guinness Draught Stout ever colder or lighter or sweeter: it is to return it to its roots. This would be a big decision for Diageo but in my view they should trade on the true history and heritage of the brand and:
- bring back bottled-conditioned Extra Stout,
- promote Guinness Foreign Extra Stout as a strong specialty version,
- consider re-introducing naturally conditioned stout at least in showcase pubs in Ireland.
Trying to make the black stuff more like lager won't work in my view.
gillmang wrote:Why not relaunch Budweiser as a 100% barley malt beer with more hops?Gary
Mike wrote:Story is that Pappy had a sign in the distilling facility that said, 'No Chemists allowed'........maybe that sign should now say, 'No Chemists, Accounts, or Marketers allowed'.
Chemist, Accountants and marketers have their place in the distillery and brewery worlds, but they have to be kept in their place and not let them run the show.
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