Guinness West Indies Porter Beer | 6% vol | 8 x 500ml | Mellow & Complex | Hoppy | Notes of Toffee & Chocolate | Porter with More Hops & Higher Gravity | Brewed in Ireland

Product Information

Even for traditional Guinness drinkers in their strongest markets, the company offers new experiences. In London, a city that represents one of the most important markets for Guinness Draught, drinkers have the option of asking for Guinness Extra Cold. When they do, their pint is passed through a supercooler bringing it briefly to a subzero temperature before it is dispensed in the glass. In Lagos, the capital of the country that consumes the most Foreign Extra Stout, drinkers can ask for a Guinness Extra Smooth and be served a stout with similar fruity notes but with some creaminess that comes from added nitrogen. Both these stouts offer something extra while still remaining familiar to drinkers. They demonstrate that the growth of Guinness is built on paying attention to local drinkers and designing unique products for every region. Right now, the Caribbean remains outside of this innovation, since unlike other major markets there has never been a regionally exclusive Guinness for the West Indies. Crystal malts are another important addition to any Tropical Stout. Use the medium to higher color range crystal malts. Even the extra dark may have a place here, but forgo anything below about a 40°L. The West Indies Porter was the forerunner of the Foreign Export Stout. The slowly evolving style would reach West Africa by 1827 and South Africa by the 1860s. Though it may seem counter-intuitive to many a beer drinker, porters and stouts can be very refreshing in hot climates. The porter style and its offspring stout found fertile ground, and local brewers, first in the Caribbean and later in Africa, started to make their own versions of the styles. At the turn of the Century, Foreign Extra Stout accounted for less than ten percent of Guinness sales. These sales were split almost evenly with one third going to Australia, another third to the United States, and the balance between the Caribbean, Latin America, and Africa. By 1910 sales of Foreign Extra were steadily increasing and the United States had grown into the biggest market, largely due to Guinness focusing on efficient distribution and finally starting to advertise. To meet growing demand, the company commissioned a new fleet of merchant vessels and began considering the possibility of opening a second brewery. All of this was put on hold when war broke out in 1914. Barley became more difficult to acquire, beer was increasingly taxed, and ships transporting Guinness globally were no longer safe from German U-boats that patrolled the Atlantic.

He wanted to put it in a book and send it to pubs to settle bar arguments,” says Wagner. “That’s how the highest selling trademarked book in history was created.” A Remarkable Brewery Making a Remarkable Beer Photography courtesy of Guinness In 1801, Arthur Guinness II introduced West Indies Porter—later renamed Foreign Extra Stout—the longest continually brewed recipe in the history of Guinness.

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Just like the Sweet Stout, a simple infusion mash is all you need for the Tropical Stout. Look for a saccharification temperature around 152°F and hold it there for 60 minutes or until starch conversion is complete. Then raise the temperature to 168°F for mash out. Sparge with 170°F water, collecting your pre-boil volume. Boil: For the cheese tray, consider smooth and creamy cheeses, such as blue, Dubliner cheddar, Camembert, or Brei. Still operational today, St. James’s Gate is now officially recognized as the world’s biggest brewer of stout. DUBLIN, Ire. – Since opening its gates, Guinness has been brewing up some of the best beers in the world for more than 250 years. For the first time in the U.S., the talented group of Guinness brewers is giving beer lovers a chance to taste a bit of the brewery’s history with Guinness™ Dublin Porter and Guinness™ West Indies Porter – two beers based on recipes found in Guinness brewing books from more than 200 years ago. The Guinness™ Dublin Porter and West Indies Porter were developed by The Brewers Project, a small group of talented Guinness brewers in Dublin charged with exploring and creating new recipes, reinterpreting old ones, and bringing exciting new beers to life.

Guinness even figured out a way to create that same nitrogenated effect in its cans. Apparently the Widget Is More Important Than the Internet Photography courtesy of Guinness See, by the mid-twentieth century brewers began using single stainless steel kegs to store beer instead of a two-barrel system. Local adjunct sugars, indigenous to the brewery’s local area, often replace a portion of the darker grains in this style. These sugars can bring added flavor complexity and boost gravity. Though, of course, using an adjunct sugar is not mandatory to the Tropical Stout style.

Although not a wealthy family, the Guinnesses thrived. Even before the brewery, the family owned a very successful flour mill. And many of the family members became politicians or served in parliament in England (at the time, Ireland was still a part of the British Empire). Nigeria is the brewery’s second largest sales market in the entire world, and Guinness has fourteen breweries on the continent of Africa alone. The boil can be anywhere from 60 to 90 minutes. The 90 minute boil may be necessary to both reduce the volume collected from the sparge and concentrate the wort to your desired starting gravity. A longer boil can also contribute flavor complexity. Be sure to only start timing when you have that nice rolling boil going and don’t lid your brew pot. Add the hop addition at the 60 minute mark.