Proper Guinness in DFW?

[kindofabigdeal]

When you have a craving, you have a craving, right?

[J.R.]

Scagnetti has it right. What you get in Ireland is a different product. It does not travel well at all. In Ireland it is very creamy and smooth and suprizingly light. For some reason it get more bitter the more it travels. Nothing like a proper pint in the motherland.

[kindofabigdeal]

This is my fear. I've only liked guinness in Dublin, for the smoothness. I despise all the guinness I've had here, but I haven't had many because I hate wasting my money.

[luniz]

if you want to try the Filmore in Plano sometime, let me know.

[Scagnetti]

Exactly! I'm not a dark beer drinker but in the British Isles, I can ALMOST drink my weight in Guinness for one reason: very low carbonation compared to the dreck of my American beer of choice (Miller Lite). It's the carbonation that gives me a bit of a dickey stomach.

[ibobi]

We tried the Filmore about a month ago. Just happened to be in the neighborhood looking for a Christmas present and thought we would give it a try. Don't have any overseas drinking experience, but I thought the Guisness was very good. We also had one of their cheese boards. Very good. Tried one of the 3 or 4 variety boards and it was about $10? Good way to try some different cheese. Comes with the usual assortmant of crackers and veggies.

[davhud]

Where is the Filmore? Several folks have posted comments about it and I've never been... Worth going to?

[beanzanerd]

It's in downtown Plano on 15th Street near Avenue K.

Here's a review of the food: http://www.guidelive.com/portal/page?...

[adkim]

Scagnetti, I, too, hate the overly carbonated beers. Try a Boddington's on tap or with the special Co2 cans. If this is not your new favorite beer, I will buy the next round. They're so good...once it hits the lips...

[Epicurious Esquire]

Scagnetti, you should drink Boddington's. Very low carbonation, but even more importantly, it's not Miller Light!!!

[irishtex]

The problem with the Guinness that you get here in the USA is that it is pasteurized, hence the slightly different taste from the Guinness back home which is not pasteurized! This is done so that it can indeed be shipped around the world but the downside is that it does affect the taste somewhat! They do it to both the kegs they ship to bars and to the cans available in the stores (check the outside of the cans next time and you will see it clearly marked!) But I guess it is as close as you can get without hopping on a plane to Baile átha Clíath! Hope this helps?! Sláinte!

[kindofabigdeal]

This is the best explanation i've heard so far. The taste difference is definitely akin to the sort of bitterness that comes when beverages are overheated, or heated too long. Do you know if they pasteurize it when sending it over to England? My AA miles have been adding up, so maybe it's time for a trip to the dark pool.

[number6]

Getting the nitro/co2 mix is important as is serving temp. If it takes about 2 min to pour and in 2 goes, then they do it right. Besides some of those mentioned which are good choices, the Filmore in downtown Plano is pouring a good one. Still have to let it get to temp, but at least they have a good gas mix and (like the old monk, trinity and others) care about the beer. Londoner is also an option, but in all cases also depends on the beer tender. cheers

[Chicago Native]

I have not been yet, but there is a new Irish pub Lochrann's across from Pizza Hut Park in Frisco. Plan on going soon and will let you know.

[DFWGuy]

In Dallas, try Tipperary Inn, Old Monk, Dubliner, and Trinity Hall. All of which taste a bit different than the pints served in the UK (the serving temperature issue aside).

[Scagnetti]

Guiness does not travel well. I lived in London for 2 years and there was even a difference between the Guiness in Dublin and what you got in London.

The lagers do not suffer near as bad.

[air]

What constitutes "proper" Guiness?

[kindofabigdeal]

I don't really know what it is about it, but guinness gets a special draft, which is crucial to its quality. Something about nitrogen.