Guinness Red

[on tap in O’Neill’s, Reading] Unusually amongst the global brands, Guinness’ main product (which presumably will now be rebranded as "Guinness Black") is unique and rather special. I was therefore looking forward to tasting the new Guinness Red, despite my friends telling me to avoid it. Guinness Red, according to the friendly and surprisingly knowledgeable barman in O’Neills, has been created by roasting the barley more lightly than in the "Black". It pours an impressively deep ruby red, still with the signature thick, creamy Guinness head with a shamrock etched into it. It’s certainly designed with attractive appearance in mind. Unfortunately the brewery seems to have spent so much time making it look right that they have neglected the taste. I was quite shocked by the lack of any flavour at all in my first mouthful. It was smooth and creamy, yet weak and watery. It went down exceptionally easily as a result - I could easily sink several pints without it touching the sides! Drinking more of it did reveal tantalising glimpses of Guinness Black flavour if you really concentrated, and I picked up the slightest hint of maltiness. These are truly subtle flavours though! I was wondering what the point of this beer was, until a beer-hating friend of mine tasted it and said with some surprise "actually, this is alright. I could drink this". So there it is, this is a beer targetted at non-beer drinkers, which is a bit odd as they’re unlikely to try it in the first place. I can’t actually see this product surviving, as Guinness drinkers will still go for the black, whilst non-Guinness drinkers won’t buy it at all. Overall I was left feeling I hadn’t had a beer at all (there is also very little aftertaste), and wishing I’d heeded my friends’ advice.

This just tasted like a watered down version of Guinness. Either drink a normal Guinness or go for a proper drink like a real ale or a bitter. I won’t waste my time on this again.

Unexpected Parrot gig rate at The Malt Shovel, Ryton. Had been keen to cross paths with this one for a while, but somehow it hadn’t happened. I’m glad I tried it whilst I could, because I can’t see it appealing sufficiently to its intended...’demographic’ (Straying Guinness drinkers? lagerboys?) to survive for very long. Anyway....it’s a wishy-washy dribble of biscuit I barely noticed was there... imperceptible wood/almond notes....99.99 parts over-chilled nitrogenated water. Lined it up side-by-side with a pint of M&B Mild. One was a half-decent, delicately tasty darkish beer hinting at chocolate and coffee, and the other was the Guinness.

Nitrokeg at The Easington, Banbury. Reddish brown, gassed, white head. Musty, damp aroma leading to a cardboardy, wet carpet type of flavour, almost fungal. Some roasted notes in a general malty body, but quite poor overall.

A Sim rate (draft at the Turf Tavern): Smells slightly creamy and sweet... and bit like cream cheese. Very porter-like. Cherry and slightly metallic. Decent, actually. Nothing to write home about, but better than the watery British golden beers I’ve been drinking all day.