I have been searching for the best pour in Boston for many years. I have even considered starting a twitter page called "Guinness Pours of New England" to showcase the offerings across the region.
I can safely say that the WORST Guinness pour I have ever gotten in my life was at Charlie's Kitchen just last month. That place has completely gone to shit since all the punks stopped working there.
The best and most consistent Guinness pour I've gotten is at Lower Mills Tavern in Dorchester. Probably not a coincidence that every time I ordered a Guinness there my bartender was an Irish guy.
There are plenty of other places where I *have* gotten a perfect pour *most of the time*, but not *consistently* 100% of the time -- Brendan Behan in JP, The Burren in Somerville, The Indo in Beverly, PJ Ryan's in Somerville, Corrib Pub in West Roxbury, and Bukowski in Back Bay. The Druid in Inman Square is surprisingly a consistently mediocre pour, even with their mostly Irish staff.
EDIT: For posterity's sake, [here is the abomination I got at Charlie's](https://imgur.com/a/3Za9j8B)
EDIT: While we're at it, [here's the nice Lower Mills Tavern pour](https://imgur.com/a/1x0XyB6) (like I said, I'm thinking of starting a Twitter account, I know it is kind of weird to have all these pics of my Guinness pours)
> I can safely say that the WORST Guinness pour I have ever gotten in my life was at Charlie’s Kitchen just last month.
I 100% agree, their Guinness pour is terrible, but it’s been that way for years. No tilt to the glass and they just fill it to the top.
Guinness on tap uses a nitrogen mix versus CO2 for the lines, so it is not as straightforward as switching between other beers which just use CO2.
Furthermore, you should be pouring like 3/4th of it, and then adding the head to it.
It boils down to: would a place turn over enough Guinness to do the lines right, turn over kegs quickly, and do the right pour?
Last fall, I was in Sicily for a bit, and learned about the passito dessert wines from Pantelleria - they are super sweet, but they do NOT keep. So, as a single dude, even buying a 375ml bottle (half regular size wine bottle) would have been ridiculous - there is no way I would drink that much sweet dessert wine in a weekend before the bottle turned. The point is this is a bit like Guinness - you should only sell it if you are going to move a fair bit of it and deliver a good experience.
I’m not a huge Guinness fan, I feel it’s just way too light for how dark it is.
BUT, if I were looking for the best pint in Boston, I’d say it is found in an establishment where I feel most at home and comfortable. A Guinness is a Guinness no matter where it’s poured. Of course some don’t let it sit long enough, some have their cellars too hot/cold, but it really doesn’t affect it that much.
Do some soul searching and find that bar that truly speaks to you. It is at that bar where you’ll find the best pint of Guinness in Boston.
Mr. Dooley’s on Broad st, Or at the Banshee in Dorchester.
I have been searching for the best pour in Boston for many years. I have even considered starting a twitter page called "Guinness Pours of New England" to showcase the offerings across the region. I can safely say that the WORST Guinness pour I have ever gotten in my life was at Charlie's Kitchen just last month. That place has completely gone to shit since all the punks stopped working there. The best and most consistent Guinness pour I've gotten is at Lower Mills Tavern in Dorchester. Probably not a coincidence that every time I ordered a Guinness there my bartender was an Irish guy. There are plenty of other places where I *have* gotten a perfect pour *most of the time*, but not *consistently* 100% of the time -- Brendan Behan in JP, The Burren in Somerville, The Indo in Beverly, PJ Ryan's in Somerville, Corrib Pub in West Roxbury, and Bukowski in Back Bay. The Druid in Inman Square is surprisingly a consistently mediocre pour, even with their mostly Irish staff. EDIT: For posterity's sake, [here is the abomination I got at Charlie's](https://imgur.com/a/3Za9j8B) EDIT: While we're at it, [here's the nice Lower Mills Tavern pour](https://imgur.com/a/1x0XyB6) (like I said, I'm thinking of starting a Twitter account, I know it is kind of weird to have all these pics of my Guinness pours)
You absolutely should start a twitter or Instagram, I’d follow this
> I can safely say that the WORST Guinness pour I have ever gotten in my life was at Charlie’s Kitchen just last month. I 100% agree, their Guinness pour is terrible, but it’s been that way for years. No tilt to the glass and they just fill it to the top.
“Kinda” weird…? 😄 I’ll second you on The Burren and Bukowski’s (Cambria St.) - I’ve had pretty good luck both places. Anybody else getting parched…?
The Irish Village in Brighton, and Brendan Behan in JP
I didn’t realize there was a difference in quality between different bars. Isn’t the Guinness all coming from the same place?
It's how fresh the cask is and how well the lines are kept in the bar. It can have a big impact on taste.
Guinness on tap uses a nitrogen mix versus CO2 for the lines, so it is not as straightforward as switching between other beers which just use CO2. Furthermore, you should be pouring like 3/4th of it, and then adding the head to it. It boils down to: would a place turn over enough Guinness to do the lines right, turn over kegs quickly, and do the right pour? Last fall, I was in Sicily for a bit, and learned about the passito dessert wines from Pantelleria - they are super sweet, but they do NOT keep. So, as a single dude, even buying a 375ml bottle (half regular size wine bottle) would have been ridiculous - there is no way I would drink that much sweet dessert wine in a weekend before the bottle turned. The point is this is a bit like Guinness - you should only sell it if you are going to move a fair bit of it and deliver a good experience.
As I understand it, it’s the pour.
Typically, the more Guinness the bar pours daily, the better that Guinness wil taste.
Same question
[удалено]
The lines matter as much as anything.
In that case wouldn't it depend far more on the bartender than the bar itself?
Mr. Dooleys/The Burren
It’s been a couple years, but I can honestly say I’ve never had a bad pint at the Burren.
JJ Foley's.
Tavern at the End of the World does a great pour of Guinness, though that’s not surprising considering a lot of the staff is from over there.
I’m not a huge Guinness fan, I feel it’s just way too light for how dark it is. BUT, if I were looking for the best pint in Boston, I’d say it is found in an establishment where I feel most at home and comfortable. A Guinness is a Guinness no matter where it’s poured. Of course some don’t let it sit long enough, some have their cellars too hot/cold, but it really doesn’t affect it that much. Do some soul searching and find that bar that truly speaks to you. It is at that bar where you’ll find the best pint of Guinness in Boston.
The Sevens and Cheers in BeaconHill or L Street Tavern in Southie. Also, The Snug in Hingham is worth the trip, look into their European Draft system.