Does Guinness Beer Taste Better In Ireland? Here's What You Should Know

Growing up in Ireland, you either start out as a Guinness drinker or learn to like it over time. My experience was the latter, and I can pinpoint the moment my taste changed. It was during a visit to the Guinness Storehouse in my early 20s. "This is the best Guinness you'll ever have," I was told. They were right. People have declared that Guinness tastes better in Ireland, and after years in the U.S., I'm sorry to tell you it's true.

In fact, researchers from the Institute of Food Technologists even put the theory to the test, traveling the world to study the enjoyment of Guinness in various countries, and Ireland won out by a long shot. This comes down to a few factors. The first being that in Ireland, you're close to the source. Dublin is home to the iconic St. James' Gate Brewery, the heart of Guinness since 1759. There are 18 Guinness breweries around the world, but St. James's still sets the standard — and it exports the beer served on tap in the U.S.

As Guinness Brewery Ambassador Colm O'Connor told The Takeout, the Guinness sold in America goes through hundreds of checks to ensure it tastes the same, but the best time to drink beer is right at the end of the brewing cycle. There are some Guinness beers that are made in the U.S., but if you want a fresh pint of the classic stout, you need to head to Ireland.

The other big reason that Guinness tastes better in Ireland is that its people know how to care for it. We joke at home that you know a pub will serve a good pint based on the smell of the room — a smaller space means shorter beer lines, which some believe leads to a fresher tasting pint and a more balanced pressure system. Shorter lines or not, they need to be clean, just like the glass the Guinness is served in.

Irish pub owners know this, and Guinness sends out quality control teams to ensure its product is being taken care of. They have these teams in the U.S. too, but it's much more common to see a Guinness rep on the road in Ireland, and their job usually revolves more around checking lines than it does education, unlike on this side of the pond. The role of a Guinness Ambassador in the U.S. mainly revolves around marketing, but in Ireland, there's no need to spread the word — bartenders already know about the product and the all-important Guinness pour.

A perfect, two-part pour is essential to the perfect pint. The angle of the glass, shape, and nozzle placement are also important factors. Irish bartenders are well seasoned, and it's usually the first technique they're taught on the job. They also know exactly when to top off the pour and how to measure the head properly, and they'll never serve something that looks off. If they do, you can act like a real local and send it back. While you're at it, learn the right way to sip a Guinness.

Irish pubs will also keep an eye on the temperature of their Guinness, which specifically needs to sit between 41 and 44 degrees Fahrenheit. Bars in other countries probably keep track of this too, but in Ireland, Guinness is usually the main offering, so it's checked regularly. For this same reason, the kegs are changed often. If Guinness is the biggest seller, the pub is probably placing new orders constantly, so you're bound to be sipping on a fresh batch.

If nothing else, Guinness might just taste better in Ireland because of the surroundings. It's like eating pasta in Italy -– even if you've had something better elsewhere, your brain just knows you're in the right place. For visitors, it's the idea of consuming the most authentic version of something. And for the Irish, it's simply the taste of home.

Static Media owns and operates Tasting Table and The Takeout.