“There is only one stout,” says Fergal Murray, head brewmaster for the Guinness Brewery in Dublin, Ireland. “People who buy Guinness reach a stage where they’ve made a decision, and they never go back.”
Seems that many Denverites agree. Murray is in town tonight for the Great Guinness Toast, a nationwide event where Guinness-serving establishments across the nation will jointly toast their favorite brew. Denver was chosen to host Murray for the event because our little cowtown – and Colorado in general – is a huge market for the sturdy stout.
“I’ve been to Denver before for the toast, several years ago, and it tends to be quite an occasion,” said Murray. “There’s a great heritage of drinking beer in Colorado, and I’m just here to thank people.”
Murray’s role as head brewmaster might seem like an ideal gig to many, since his main responsibility is to tour the world promoting and educating the masses about the Guinness brand and products. (There are other brewmasters who focus on the production side as well.) The Dubliner has been with the company for 15 years, where he started as a research chemist before assuming the role of spokesman. “My role is the ambassadorial role,” he says. “But the quality of the beer is why it’s so successful. It’s unique in the world.”
Murray certainly loves his job. He’ll gladly tell you about the two-point process that involves the crafting of the pint and the ritual of the pour, in order to obtain the proper “compact, creamy, velvety structure” of the perfect pint. He’ll expound upon the long, storied history of Guinness (247 years old this year), the processes of carbonation versus nitrogenation (the secret to that creamy head), the first time Guinness shipped its product internationally (1807, to the British army in Sierra Leone) and the reason the Black Velvet cocktail was created (adding Guinness to champagne made the bubbly appropriately somber after Prince Albert’s passing in 1898).
If you want to join the party – and ask Murray a few questions of your own – he’s here tonight for a three-stop pub crawl. Join him at Cherry Cricket (2641 E. Second Ave.) from 6:30 to 8 p.m., the Irish Snug (1201 E. Colfax Ave.) from 8 to 9:30 p.m., and Fado Irish Pub (1735 19th St.) from 10 to 11:30 p.m.
More bubbly
Speaking of Black Velvets, I never came across one until I saw the champagne and Guinness combo on the menu at Corridor 44 (1433 Larimer St.) last weekend. I’ll try it next time, but I opted for a beautifully turned out Kir Royale ($7) instead. It arrived in a delicate flute with sparkling bubbly, a splash of crème de cassis, lemon twist and a few fresh black currants. It’s taken me a while to check out this dainty little champagne bar on Larimer (open for months now) but I’ll be back soon to enjoy its glittering chandeliered ambiance.
Part of last weekend’s lounge tour included checking out two new places: a quick visit to the opening of Sean Yontz’s sketch (250 Steele St.) in Cherry Creek gave me hopes that it will become a late-dinner-and-drinks scene for the younger Creek crowd. While sipping one of over 30 wines available by the glass, interior designer Matt O’Neill summed up the design of sketch as “the Pompidou Center meets French bordello.”
I saved the best for last, at least as far as the views are concerned. I swung by the Peaks Lounge on the 27th floor of the Hyatt Regency (650 15th St.) last Friday just in time to catch the sunset. It definitely has the big hotel vibe – stark, neutral décor, businesslike seating – but the view from the room spans across LoDo to the north and an impressive stretch of mountains to the west.
Watching the sun sink behind the Rockies as the city lights come up was absolutely worth the overpriced cocktails; even though we coughed up $8 for an Absolut and tonic and $9 for a so-so chardonnay, no one complained.
Kat Valentine writes about night life Fridays in 7Days. Reach her at kat@kingproduction.com or call 303-820-1568.
