Still get harp on draught in some decent Irish bars in NY, but not seen it over here in that format or canned for many yearsWorking in Cameroon in the early 80's we got friendly with the Irish lads running the Guiness brewey out there...Guiness also brewed Harp lager,(can you still get it?) but out there it was called Golden Harp....
I dont know what they put in it but it blew yer head off after a few,of which I can attest over a couple of years
Are you talking about the auld shillelagh in Stoke Newington?There's an Irish pub in Stoke Newington (the name of which escapes me) that does a great pint of Guinness.
Until I moved to deptford I had never tried Nigerian Guinness. Safe to say it's quite moreish.
Guinness extra foreign stout is stronger around 7.5% brewed in Nigeria I think, don't think they ever brewed in Cameroon?Working in Cameroon in the early 80's we got friendly with the Irish lads running the Guiness brewey out there...Guiness also brewed Harp lager,(can you still get it?) but out there it was called Golden Harp....
I dont know what they put in it but it blew yer head off after a few,of which I can attest over a couple of years
Guinness extra foreign stout is stronger around 7.5% brewed in Nigeria I think, don't think they ever brewed in Cameroon?
It is absolutely that.As Muttley and Capy said, it's all about presentation.
As long as the cellar work is up to scratch, so should be the beer. In Ireland they'll pull two thirds of the pint and go and serve someone else, and come back five minutes later to top it up. It's settled by then.
Not so much seen that In the UK.
Maybe it's that.
This is what a friend of mine (from Northern Ireland) used to tell me every time we encountered poor bar staff (which was often).This is where we get into bar staff competency territory. I've never been to Ireland but they say the bar staff there are competent and that it is considered a proper profession.
Here, they stick anyone behind a bar these days with no training whatsoever apart from how to operate the till. Forty years ago you had good bar staff who could serve more than one person at a time, adding up the bill in their head while also keeping an eye on who was arriving at the bar so that everyone was served in the right order. That was me that was.