# Anybody willing to give me some beer recommendations?

**URL:** <https://boards.straightdope.com/t/anybody-willing-to-give-me-some-beer-recommendations/435274>\
**Category:** Cafe Society\
**Tags:** beer\
**Created:** [January 28, 2008, 3:46am UTC](https://boards.straightdope.com/t/anybody-willing-to-give-me-some-beer-recommendations/435274 "2008-01-28T03:46:58Z")\
**Posts on this page:** 1\
**Page:** 4

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [February 9, 2008, 1:59am UTC](https://boards.straightdope.com/t/anybody-willing-to-give-me-some-beer-recommendations/435274/61 "2008-02-09T01:59:41Z")

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[QUOTE=MikeG]  
I would not be surprised to find that the correllation is “not type of pour=quality” but rather “type of pour=owner cares about lines, N/CO2 mix, and other external factors” that makes the difference. It’s an extremely reliable bellwether in my experience.  
[/QUOTE]

I would definitely tend towards this explanation. I too, would agree, that with places that do one-shot pours tend to pour bad Guinnesses. I also think these sorts of places probably serve a lot less Guinness, and therefore it isn’t as fresh, because surely the Guinness aficionados will flock to places that follow the ritual. Just pure speculation on my part. Like I said, within a single bar, having a Guinness pulled all-at-once or in two parts, I haven’t discerned any difference in taste.

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