Does anyone know exactly why this is the case? Does the two-stage pour really make that much difference? Are different kegs sent abroad than used at home or is it more because the Guinness taps may not be used so frequently in an overseas bar?
I was in south east asia, can't remember what country, and they loved guinness and JD mixed!. I thought it was coke because it had no head at all, completely flat. I remember thinking if you served that to any self respecting Irish/guinness drinking person it would end up all over the gaff. seems taste is regional
Amazing, but sadly also true, Ron.
Was a fairly busy day, but that's no excuse. Really dead, soft pint. I was as much surprised as disappointed.
As for abroad, some pubs in Scotland serve only average Guinness, but many serve a really good pint. Not as good as a good pint here though.
One of the best pints I ever had away from home was in a pub in a quiet sidestreet in Kuala Lumpur. I'm sure it was called "export strength" or something - pretty sure it was about 8degress proof. The strength didn't matter much as it was daytime & too hot to drink much Guinness, but jeez it was a really lovely pint!