It is difficult to say what the best tasting beer is simply because it is a matter of, in fact, personal taste. Everyone appreciates flavor differently, but in terms of classification it is probably safe to say that there are some beers that are “cleaner,” “smoother,” “hoppier,” and “more flavorful.” However, in order to identify these things you first need to understand the different kinds of beers.

There are really only two kinds of beer: lagers and ales. The only difference between them is how long they are brewed to allow the yeast to ferment. Lagers are bottom-fermenting brews which have less “flavor” because the yeast never rises to the top. These should be clean, smooth, and crisp (think Budweiser, Heineken, Stella Artois, and Pilsner Urquell, in order of lowest quality to highest). Ales, then, are brewed long enough for the yeast to rise, which adds depth of flavor to the brew.

That said the best tasting beer is always among those that have either a clean finish or a distinctly flavorful palate. It is also important to remember that the different kinds of beers should each be served at certain temperatures to maximize the flavors and the experience.

The lightest beers, like pale lagers and cream ales, should be served at near freezing temperatures. These are brews that are not intended to have much flavor, but some of the most popular brands are Budweiser, Heineken, and Carlsberg. The best tasting beer in this category is probably one that has little flavor, but for some reason goes very well with deep-fried, starchy, heavy bar foods.

Standard Pilsners and premium lagers, like Stella Artois, should be served at a slightly warmer temperature than pale lagers for maximum taste. This temperature is also ideal for Belgian White Ales (like Blue Moon) and dark lagers (like Dark Cloud from Mother Earth Brewing).

Pale ales (like Sierra Nevada, one of the most popular), lighter Amber Ales (like Full Sail), Porters (like those from Founders and Anchor brewing companies) and Bohemian Pilsners (like Pilsner Urquell, one of the most well-known brands in the world) are among the best tasting beer types to be served around 50 degrees Fahrenheit. Fruit lambics (like 3 Fonteinen Schaerbeekske Kriek from Belgium) also taste best at this temperature.

“Cellar” beers are best served just below room temperature and are called this because you usually store them in a cellar, which is underground and thus slightly cooler than the surface temperature. Scottish ales, or Scotch-style ales (like Old Chub from Oskar Blues Brewery) and Brown ales (like Newcastle, one of the most popular) fit nicely in this category. So do India Pale Ales (like Dogfish Head’s 90-Minute IPA) and Premium Bitter Ales (like England’s Bitter Brewer).

Finally, “warm” beers are served at room temperature. This category includes stouts, the darkest beers, like Murphy’s and Guinness. The best tasting beers in this category usually serve up a complexity of flavors that many of the cooler beers cannot deliver. Guinness, for example, is quite aromatic and when you drink it you might taste a hint of chocolate!

Guinness beer is a dark stout that’s brewed in Dublin, Ireland and imported to all areas of the world. The epitome of an Irish beer, this dark beer is a staple in pubs and in many delicious recipes. Whether you live in Ireland, Australia, the United States, or anywhere in between, you’ve inevitably heard of the great beer that’s almost black in color. It’s thick and creamy head is thicker than an average beer and much richer. For this reason, many choose a Guinness over other beers.

Ways a Guinness is Enhanced

For a truly “perfect pint” of Guinness, you’ll do a double pour to fill the glass. Using a room temperature glass, the pint glass should be held under the tap at a 45 degree angle and filled ¾ of the way. This will take 119.53 seconds. After then, the beer will have settled enough to be topped off. Guinness also specifies that the temperature should be at 42.8 degrees Fahrenheit. The way of pouring a Guinness has been used in many advertisements, including the tagline of “worth the wait.”

Even cans of the delicious stout have a flavor ball inside of the can. You can hear the ball inside the can by gently moving the can from side to side. This keeps the flavor in the can until you’re ready to pour it into a glass, making sure that the head forms perfectly without too much foam. This way, a Guinness beer maintains its unique flavor profile no matter where it originated from. It’ll taste the same from a glass, a can, a keg, or straight from the Dublin brewery.

Guinness as an Ingredient

Many chefs have made Guinness a staple in their kitchens. An Irish stew is often upgraded to Guinness stew and the secret ingredients of many shepherd’s pies are a few pours of the dark beverage into the contents for added flavor. Several pastry chefs have also decided to experiment with the flavors, making a Guinness cake that, paired with chocolate, is almost sinful.

For all of the work that Guinness puts into its beer, it’s no wonder that it’s a favorite among pubs, the Irish and beer drinkers all around the world. A Guinness beer, with its unmalted barley gives it a rich burnt flavor that can be an ideal ingredient in many dishes. Rather than adding beef broth and an array of spices, the solution is often a can or two of stout to flavor up any entrée.

A Guinness beer isn’t just for St. Patrick’s Day. The beer can be consumed every day of the year. Its unique flavor is so much different than other beers, making it widely attractive because of this. Whether you drink it as a draft, from a can, or from the glass bottle, it’s a delicious flavor that’s unlike any other beer on the market.