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See some one up stream recommended St Mels ales. Had some of their IPA's, seasonal i think, that were really nice and pretty unique flavour. Beer with balls. Red labeled IPA was best imo.

Speaking of Stout thought, found their Stout terrible. Absolute pi s. Don't get the raisins and oat buss and really don't taste it.

Stout is a tricky option really. Hard to matck the tried and trusted really due to the drink being so perfect already.

I haven't tried the St. Mels yet but will give it a go this week if O'briens have it in.

I use to drink only Guinness so I remember the whole thing about refusing to drink in certain pubs whose Guinness didn't taste right.. now I find it all tastes like that <!-- s:o --><img src="{SMILIES_PATH}/icon_surprised.gif" alt="" title="Surprised" /><!-- s:o --> though.. did they change the process or did my taste buds change? I am pretty sure they make an alcohol-free paste that gets shipped for the international markets (just add h2o and alcohol) but when they were doing all that did they change the process for Ireland as well? Don't know. I like the nitrogenated approach so I wouldn't want to change that but I would want to do something a little bit different with the flavour profile.

&amp;quot;Larkins&amp;quot;:3v38mfvu wrote: I haven't tried the St. Mels yet but will give it a go this week if O'briens have it in.

I use to drink only Guinness so I remember the whole thing about refusing to drink in certain pubs whose Guinness didn't taste right.. now I find it all tastes like that <!-- s:o --><img src="{SMILIES_PATH}/icon_surprised.gif" alt="" title="Surprised" /><!-- s:o --> though.. did they change the process or did my taste buds change? I am pretty sure they make an alcohol-free paste that gets shipped for the international markets (just add h2o and alcohol) but when they were doing all that did they change the process for Ireland as well? Don't know. I like the nitrogenated approach so I wouldn't want to change that but I would want to do something a little bit different with the flavour profile.[/quote:3v38mfvu]

They make a roast barley extract and then add it to pale beer, probably brewed to a high ABV, then dilute it back down. The extract is made in Dublin then shipped around the world to their international breweries but it's used in Dublin as well. Whether it has an effect on the finished product or not, I can't say.

I think the problem with Guinness is that they have had to dumb the flavour down to align themselves more with the macro lagers, plus, it's easier to get people to drink a session of several pints of stout if it's not very full bodied and flavourful.

What does everyone think of lager? Which ones do you like which ones don't you like?

&amp;quot;Larkins&amp;quot;:2sq3ar2c wrote: What does everyone think of lager? Which ones do you like which ones don't you like?[/quote:2sq3ar2c]

Black lager.

Pale lagers are obsolete when you can get the almighty Spaten in Aldi for under 2 euro.