Happy St. Patrick’s Day

Although the English may claim to have created the beverage and coined the term ‘stout’ as a singular style, it ‘s the Irish that have made the beer their own. The lads and lasses from the green isle loved that dark beer so much, that a category was named for their style of ale, Irish dry stout, which is also the most common of the various stout varieties
At one time in history, stout, in reference to beer, meant strong, as in a brewer’s strongest porter, which originally got the label ‘stout porter,’ and eventually was separated into two distinct categories. However, the stouts you find today are a far cry from the original ‘stouts’ that had to be reclassified due to their fuller flavor and strength in comparison to porter (for a better example, look for a foreign extra stout). This does not mean that present-day Irish dry stouts are not great beers. They’re solid ales, very dark, roasty, creamy, and a touch bitter
The most famous, popular, and easiest to find of the Irish dry stouts is, of course, Dublin’s own Guinness. However, many novice or first time stout drinkers find Guinness to be too bitter or sharp. Two better options, and in my opinion better beers, are Murphy’s and Beamish. All three beers come in 4-packs of 16-fluid-ounce cans containing nitrogen releasing widgets, giving the beers a just poured from the tap effect
Murphy Brewery Ireland, owned by Heineken, and Beamish & Crawford Brewery, owned by Scottish & Newcastle, are both located in the southern city of Cork, with Beamish being founded in 1792; Murphy’s coming later in 1856. Both breweries play second fiddle, in Ireland and internationally, to Guinness, although all three were originally brewers of porter, before focusing significantly (in some cases, exclusively) on stout.
Murphy’s stout and Beamish Irish stout have many similarities. Each beer pours up amazingly in the glass, both showing beautiful cascading action, leaving black bodies of beer behind as the silky cream settles atop the beer like icing on a cake. A one-finger head does not want to move, and a layer of this cream never leaves the beer. Patchy lace is left behind.
Murphy’s shows black with ruby highlights, where Beamish has more dark brown edges, and a slightly lighter color of head. Murphy’s aromas are that of chocolate, almost a coffee smell. Beamish gives more of a bread, grain, and malt smell with hints of molasses. The beers are most distinguishable in their respective tastes. Murphy’s has that chocolate hint, roasted malt, a creamier taste, with just a touch of earthy hop in the back. Beamish has a smoky aspect. It’s grainy, with some bitterness from the roasted character, but little or no hop presence. Beamish has a sharp aftertaste, not unpleasant, almost a burnt flavor, where Murphy’s is a tad sweeter, with a milk-like quality.
The beers are near identical in mouthfeel and drinkability; slick and dry, no carbonation, thin to medium, extremely smooth and super easy to drink.
These beers should be enjoyed slightly chilled, will prove tasty just below room temp, but might be a bit harsh when they get too warm. Find either Guinness alternative, pull up a stool, and relax with these great Irish dry stouts. Enjoy the brews … Cheers.
 
Gene’s Haufbrau has at more than 200 beers in bottles or on tap. While they don’t have every beer the Beer Snob writes about, they probably have most. Gene’s is located at 817 Savannah Hwy. 225-GENE. E-mail the Beer Snob at publisher@westof.net.