As many have remarked before me, it's not really gold: more a dark copper sort of colour, though perfectly clear, of course. It smells of straw putting me immediately in mind of traditional saison. There's lots of cereal in the flavour, and a richer crusty brown bread effect. Behind this there are some light spices, almost incense-like, and some of the warmth you find in Belgian blonde ale, despite a very modest ABV of 4.5%. What bitterness is present is provided by light tannins but nothing even hints at the use of hops in this flavour. The finish is dry, much like Guinness Stout, especially in its bottled form. And, like bottled Guinness, this beer has some small measure of complexity but is ultimately rather bland.
The Brewers Project has passed its one year anniversary and is still running, though it has yet to turn out any genuinely worthwhile beers. However, two recent Diageo initiatives offer hope that the company is heading in the right direction here, by utilising its 10hL pilot brewkit for actual beer production rather than just testing, the first time they've done this since the late 1990s. First there's the Smithwick's Homebrew Challenge: a competition organised in association with the National Homebrew Club which will see two finalists making small-batch Christmas ales in St. James Gate, to be distributed to pubs for a customer vote on the supreme champion.
And the other is the opening of a working brewpub in St James's Gate, utilising that same pilot plant. We've seen some great small-batch specials from Franciscan Well's Cork brewpub since Molson Coors took over and began producing the core Franciscan Well range in the UK. I'm hopeful that similarly interesting recipes will be produced at Guinness, and don't mind if I actually have to go on-site to drink them. The structural work required by the conversion looks minimal so I doubt it will be long before the new operation is up and running. Watch this space.
interesting spot re. taproom.
ReplyDeleteOne hopes this brewpub will produced an all-malt, naturally-conditioned stout to a 19th century spec - the obvious and logical choice for this company.
ReplyDeleteGary
I think lime/chocolate saison is more likely, tbh.
DeleteGood lad for giving the Guinness products a fair go, and for expressing enthusiasm about their brewpub. Lends credibility to your praise for microbrewery beers if we know you apply the same standards to all.
ReplyDeleteOf the new Guinness beers, only the West India Porter seems to be of any use, and that isn't as good as the existing FES, so what's the point?
What's the point indeed. I don't know, and they'll happily tell you they don't know either, that they're just mucking about. If you listen to the audio on the post I've linked to above, you'll get an idea of where they say they're coming from.
DeleteAs well as West Indies Porter I'd also class Hop House 13 as an acceptable distress purchase, but I don't think it has left the island.
Maybe they're planning to wreck FES. The new label is a bad sign, it means the marketing department know it exists.
DeleteSeems unlikely. Everyone who works in production at Guinness that I've spoken to firmly believes that everything they do is perfect and couldn't be better. That's why they have to keep making up new things, so they can be perfect at them too. It's also, I think, why so many of their beers taste alike.
Delete