guinness red??

o my poppets, ima skeptical!! why fiddle with perfection?

but sayeth the guinness blog:

Guinness Red uses the exact same ingredients & the same process but cuts short the roasting of the barley slightly - roasting the barley until it is red rather than black. This has 2 main effects:

1) COLOUR: The lighter roasting means that the whole pint is that wonderful rich ruby red colour that you see at the bottom of a pint of Guinness Draught if you hold it up to the light

2) TASTE: The lighter roasted barley knocks back the dominant bitter flavour just enough to allow some of the other flavours that are normally shrouded in a pint of Guinness, to come to the fore. This means that you get a pint with the familiar bitter/roast flavours at the front of the mouth, but with a subtle sweetness towards the finish - creating a pint with a fantastic bitter-sweet balance.

And it still has that traditional 2 part pour, surge and settle, tight creamy head and fantastic velvet smoothness that we know you love about Guinness!

mmm, tight creamy head.
it feels like friday.
it should be friday.