Just a word on the quality, fo what it's worth.

Guinness, bear in mind, is a non-live product (except for the bottled version at the time of bottling). The fermentation is stopped and the product is blanketed under pressurised nitrogen in order to retain the liquid as inert as possible.

The principal controlling influences over serving are the cleanliness of the pipes and the serving temperature. Dirty pipes may or may not have any noticeable effect on the perceived quality, but the serving temperature does have a noticeable effect.

Interestingly, there is a huge urban myth that "Irish Guinness is better than English Guinness" - mainly perpetuated by people who drink the stuff only rarely. The aim of the brewery is consistency, worldwide, no matter where the particular batch was brewed.

The actual difference is that in Ireland they generally seem to serve it colder these days, as compared to in England. The effect is that in Ireland, you get less of the real taste. So those who claim Guinness is better in Ireland are really happier with getting less of the real taste - this is neither a good thing nor a bad thing, just a consequence.

As a regular, sometimes even copious, Guinness drinker, I have to say that I generally find it to be extremely consistent, and that when I don't enjoy it, it's more to do with my mood and surroundings at the time, rather than any scientific difference in the quality of the drink.

Now Real Ale, that's another thing altogether.

cheers, Terry