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Search for the best pint of Guinness on the South Shore ends in Norwood
By adamg on Mon, 12/13/2010 - 7:22am
Megan McPhilemy takes a trained professional bartender with her on a trek to find the best poured pint, but reports they never made it past Lewis' in Norwood:
Despite a slightly quick pour and no shamrock decor, the taste was impeccable. It was pretty, creamy, refreshing, clean and good for a second round.
As black and white as the beer itself, there are good and bad pours.
"It's incredible" says Gillespie “like drinking a whole different beer."
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Comments
Beantown version ?
Anyone ever put their time & their liver on the line & do a similar sampling of some Boston bars ?
Haven't been there in awhile, but, when it first opened, I thought Grand Canal over by North Station did a great Guinness pour. Likewise The Burren in Davis Sq.(yes, yes, I know-- it's in Somerville not Boston, but still a great pour).
It's not about the shamrock...
...it's about keeping the tap lines (and anything that touches the beer) clean.
You can draw a leperachaun, the pope, or Bono in the foam, but the pint will still taste like crap if the lines are gross.
Since when are Dedham and Norwood
South Shore towns?
Since always
For some reason.
South Shore?
Since when are they on the South Shore? Metro West!
No, not MetroWest
I was a little taken aback at the "South Shore" thing (Dedham? Pshaw, the South Shore starts at Braintree, where they have that mall).
But definitely not MetroWest, which I can say having spent more years than I should have at the newspaper that invented the term. Wellesley, maybe, almost, sorta, but nothing closer to Boston.
Oh
You mean the West Shore?
Lewis'
Havent' been there for a couple of years... $8.95 for the lewisburger?
Looks like they went all Yuppie and put in lights 'n' stuff. Probably took down the paintings, too.
Oh man, not the yuppies and
Oh man, not the yuppies and their lights!!! Watch out, its just a matter of time until the hipsters arrive with their ballpoint pens, and then the dreaded college students and their zippers!
Clean lines and the right
Clean lines and the right temperature are key. Most non-dives do a good job on the first - but I am continually amazed at how many places insist on serving Guinness (and many other beers) way too cold!
Crisp, hoppy summer beers - like pilsners - can be great cold. But many beers - english ales, stouts, so many more - are meant to be served at "cellar temperature" - about 50 degrees F.
If you drink a beer that's 35-40°F your taste buds are going to be too cold to taste almost anything. That's good if you're just drinking spewbrew (Bud, PBR, etc) to get the alcohol into your system. But if you're drinking something with some body and complexity, you're going to miss most of it.
Last night we had dinner in North Reading at the Horshoe Grille, and not only was the food and service top rate, but my pint of Guinness was dead-on perfect - probably the best I've had all year. Of the places in my neighborhood where I drink often enough to feel entitled to an opinion, the Brendan Behan has always known how to serve correctly. The Halfway cafe is just a bit too cold with the Guinness. Doyles used to do it right, but now serves all their beers at near freezing and doesn't always take proper care of their lines.