Guinness like no other!
Barbara Ellington, Public Affairs Editor
Those with whom I am familiar know that I enjoy a bottle or eight of ice-cold Guinness depending on mood or circumstance. So my delight upon seeing a draught of the brew with a head from waist to rim of the glass, in London's Re Shoreditch Hotel recently, was only surpassed by the joy of seeing my mother that same day.
I watched with mouth-watering anticipation as the bartender tilted the glass, opened the valve and halved the glass as the creamy froth rose to the top. He put it aside and repeated the process, giving the 'head' time to settle before filling the first glass straight up. Yes - there is a correct way to pour a draught. In the end, the creamy, smooth head could overflow if the drinker does not sip it off before the precious liquid spills. I needed no such prodding.
To say it was the best Guinness I have ever had is an understatement. The taste still lingers, and if I close my eyes, I can still recreate its almost whipped cream-like sensation, with a satisfying feeling that I imagine babies must get from their mother's milk. I recommend that all lovers of the rich, dark brew include this on their bucket list.
- The Gleaner team's trip to London was sponsored by Guinness.