Maitre'D, This Stout is Too Dry

There are plenty of differences when it comes to British beer and American beer. I'm not here to knock one beer scene or the other. I enjoy what we have here in the States. I dream of one day noshing on some fish and chips and some awesome ales in England one day. While I'm at it, I'd like to do the same in Germany at some point. Except maybe with a giant pretzel.

I've joined in many discussions concerning Guinness over at Boak and Bailey's Beer Blog. The subject was brought up once again in a recent post. To shed some light on the issue, I should tell you that it's pretty evident in England that Guinness is viewed as we view Coors Light, Miller Lite etc over here (at least from my observations). Still, I've taken notice to a presence of Guinness over here in some of our best pubs. It's always been on tap at Blue Dust and Pipers Pub on Carson Street.

Then it occurred to me. The reason why it still might be even a semi-popular drink might be because our craft brewers here in America still haven't hit the big time int he Dry Irish Stout category. Think about it, Are there really that many? I can only come up with Brooklyn's Irish Stout. Not that I'm an expert on the Irish Stouts we have here, but that's about it.

Or maybe I'm just still tired.