Cellar temperature Guinness any place?

[cabbagehead]

I am looking for a bar/restaurant that serves properly drawn Guinness at cellar temperature. It used to be served that way at the Cambridge Mass. Ave. bar The Plough and the Stars, a place frequented by greenhorns and locals. But the last time I was there (a year ago), the stout was chilled. The only other place in New England I have had Guinness properly served is The Long Trail Inn in Killington Vt, but that's a bit of a ride from Western Mass. Any hound know of another place in western (or eastern) Mass.?

Cabbagehead

[im hungry]

they served it cold at the brewery,maybe just let it warm up a little to your taste.

[MacshashRIP]

you have to go to Ireland to get it served correctly, because there it is an unpasteurized product that you can't get here in the states and there's a big difference

[cabbagehead]

Thanks MacshashRIP. The Guinness I used to be served at the Plough and the Stars and the Long Trail Inn may or may not have been unpasteurized, but it was fresh, served at cellar temp. and mighty good.

Cabbagehead

[cabbagehead]

Well, I'm hungry, if they serve it that way at the brewery in Ireland, then the world surely is going to hell in a hand basket.

[joaniebaby]

I was in Dublin for a week in February. Guinness is indeed served ice cold at the brewery as well as in every pub we went too. You might think that's bad, but I was more taken aback by the fact that Bud and Coors Light are served EVERYWHERE! And yes, many people are drinking both of them.

[FoodieJim]

Indeed, Guinness is served at its birthplace and all pubs very, very cold. Not sure where we Yanks got the idea that it was to be served otherwise. So if you are looking for "the real thing", look for places that chill it down.

[cabbagehead]

FoodieJim, as I said in my original post, I got the idea in a very Irish bar populated with recent Irish immigrants speaking Anglo-Irsh, and drinking cellar temperature Guinness. I think chilling it in Ireland and the UK is, as Joaniebaby suggests, the results of American influence, which is (I am told by an ex-pat who lives in the UK) is ruining more than just the beer.

[im hungry]

most places that ive been to in england still serve it at a cool temp,not cold.and everytime ive gone the beers and ales are the best ive had on tap,amazing!it is funny to see people in ireland drinking bud light,like its a big deal or something...

[Scotty100]

As an ex-pat Brit let me opine...originally, Guinness was/is meant to be served at cellar temp. which is slightly chilled but definitely not cold - around 55 degs. - 60 degs.. This is the way it is served in traditional pubs in Ireland, where you will find the finest pint of the black stuff (it is notorious for not travelling well) and in the UK.

However, in the early '90s Guinness decided to trial a cold version of the beer throughout the UK and Ireland known as "Guinness Extra Cold" which is the same beer but served through a super cooler in draught version at around 39 degs. It quickly caught on and I believe Guinness extra cold is probably more popular in the UK than the original traditional pour. But both are still widely available with the original still proclaimed the best representation of the stout by traditionalists. The cold version is absolutely not the traditional way of serving it.

Me, I love both but if I have to choose I'd probably go for the cold version unless I'm drinking it in Ireland, then I prefer the traditional serving temp. As an aside, I have yet to find a bar in the US that serves it other than cold.

[cabbagehead]

Thank you Scotty100!!! I knew that the traditional way of serving Guinness was at cellar temp.!! Maybe the cellar temp version is no longer imported to the US. I may take a trip to Killington and the Long Trail Inn to see if they still serve it the right way.