Almost right..... Guinness in the UK is almost spot on these days and I'll happily drink it, but the Guinness over here is superior as Diageo employs Quality Control teams to go around the country in vans checking on the quality, temperature, storage, gas pressure and pipes in all the pubs serving the black stuff. My mate is Quality Control Rep for North County Dublin, and him and his team take their Guinness very seriously. I can usually tell a bad Guinness very quickly, but he can spot any impurities or blockages in the pipes straight away. A good Guinness should have a cream coloured head, and sometimes you get one where the foam is slightly brownish or amber. That means the pipes need cleaning/changing. Also any air bubbles inside the actual stout, visible on the glass, means that the glass was not fully clean.
I used to love Guinness Extra Cold which you cant get here anymore, but you can still get it in parts of the UK, indeed, I had a pint of it last time I was in the Litten Tree in Wolvo.
My mate was telling me that the average bar serving Guinness will need the pipes changing every 6-8 weeks, whilst the Bulmers pipes need to be changed every 2-3 weeks as Bulmers is so acidic that the cider corrodes the rubber.
