Does Guinness Travel Well?
Article first published online: 1 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages S121–S125, March 2011
How to Cite
Kotz, D., Glynn, L. G., Mallen, C. D. and Cals, J. W.L. (2011), Does Guinness Travel Well?. Journal of Food Science, 76: S121–S125. doi: 10.1111/j.1750-3841.2010.01986.x
- Issue published online: 1 MAR 2011
- Article first published online: 1 MAR 2011
- MS 20100203 Submitted 2/25/2010, Accepted 11/2/2010.
- international survey tasting
Abstract: This study aimed to test the much-pronounced but poorly supported theory that “Guinness does not travel well.” A total of 4 researchers from 4 different countries of origin traveled around the world for 12 mo to collect data on the enjoyment of Guinness and related factors. The main outcome was measured on a Visual Analogue Scale (VAS) from 0 (enjoyed it not at all) to 100 (enjoyed it very much). A total of 103 tastings were recorded (42 in Ireland, 61 elsewhere) in 71 different pubs spread over 33 cities and 14 countries. The enjoyment of Guinness consumed in Ireland was rated higher (74 mm VAS) than outside Ireland (57 mm; P < 0.001). This difference remained statistically significant after adjusting for researcher, pub ambience, Guinness appearance, and the sensory measures mouthfeel, flavor, and aftertaste. This study is the first to provide scientific evidence that Guinness does not travel well and that the enjoyment of Guinness (for our group of nonexpert tasters) was higher when in Ireland. Results, however, are subject to further verification because of limitations in the study design.