For two and a half centuries, a certain beer — so thick it could be mistaken for synthetic motor oil — has been inebriating Irishmen (and a few dozen others) with glee.
If you have never had a freshly poured pint of Guinness, the density of this brew feels like quicksand going down your gullet — a very foamy, rich, stout, ice-cold pint of quicksand. For 256 years, it’s been that way. Few have complained. However, a change is coming.
The
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