I walked into my liquor store last night to get my usual case of Guinness cans and the kind lady said they had a new stronger Guinness. I went back by on my wAy out the door, and it said something like export extra. Any one had some?
Foreign Extra Stout. Blended with intentionally soured beer. It's been around a long time in Africa, but has only recently been marketed in the U.S.
And nope, have had any.
I'm generally a Guinness Draught and Extra Stout guy. I don't drink beer in any can, only bottles and off the tap.
If a liquor is available in the state any store in the state can order it. You could ask your local store to buy some for you. Smaller stores don't usually stock out of the ordinary things or higher priced things that won't sell well in that area.
Funnily enough, I'd call the Cordell store my "local" store even though it's two miles farther away than the Clinton store. I had just always assumed it to have a minimal selection, and it appears I might be wrong.
I generally don't bother with asking places to do special orders unless I am very inclined to support them. Paying taxes in Clinton doesn't benefit me at all. Paying taxes in Cordell does.
That said, it appears the place in Cordell is under new ownership, and that's why the building looks almost new and stocks a wide selection. The last time I had actually paid attention to the place, I woulda swore that it was up for demolition soon.
Does this also mean you "tip" your pinkie finger?
Tipping up your pinkie while drinking anything is rude and a sign of being low-class, arrogant, and pretentious.
Aluminum from the can tends to leach into the beer, resulting in a slightly metallic flavor. This is especially true if the beer has been stored at room temperature, as the rate of aluminum corrosion from the beer increases with temperature.
I try to avoid canned cokes for the same reason as the metallic flavor seems to be even more pronounced.
Have you tried the Guinness Draught in the bottle? The rocket widget does a really, REALLY good job of mixing the nitrogen when you pop the cap off.
Seriously, it gets REAL CLOSE to tasting like it came straight off the tap at an Irish pub where the Guinness never goes stagnant.
You truly are a purist, one question though, aren't most kegs made from aluminum?
True. But look at the volume of the beer and surface area in contact with aluminum. Then compare keg vs. can.
As a good plumber friend once told me: dilution is the solution.
That said... the game point that the tap gets is the proper mix of gases in the beer.
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