On the evening of Friday, Oct 1st my friend Andreea invited me for a pint of our favorite brew: Guinness. Our place of choice is usually the Garage Hall on Pta. Romana. However, in that evening there was going to be a football match and on football nights the Garage Hall becomes a small stadium with its giant projection screen and noisy football supporters.
So we decided to go bar-hopping trying to find a nice, football-free pub for our pint of Guinness, good music and a relaxing chat.
An overly-optimistic undertaking, for those who know Bucharest pubs and their football and loud crap music infested environments.
Andreea swore she won’t go to the Centru Veche (Lipscani) area so we started our pub prospection around Universitate.
A brief peek at Edgar’s Pub proved infructiferous as the only available table was too smoky and too chilly as it was the nearest to the door and the wind bit shrewdly in that evening.
Next stop was Coyote Café but they were having live music band that night: too noisy and impossible to hold conversation in normal voice levels.
And so the inevitable happened: We ended up in Centru Veche, in a pub called Dirty Harry’s, which, oddly had an LCD screen ready for the football; the waiter told us they would tune it on the match later but for some mysterious reason was kept showing Schwarzenegger’s movie Eraser.
We finally ordered our two pints of Guinness.
Now Guinness is not your average beer. It’s not even called “beer”, it is a stout. And it has some very important characteristics: its creaminess, the creaminess of the head (the foam on top of the beer) and the famous Guinness cascade of bubbles.
The creaminess of the beer caused not only by its ingredients but mainly because the brewery injects liquid nitrogen in the mix along with carbon dioxide to completely eliminate the presence of oxygen, which would cause the beer to oxidize and alter its flavor.
The creaminess of the head is achieved when the pressure in the liquid is released as the beer is draught, causing the nitrogen to expand.
As the radius of the bubbles are inversely proportional to the surface tension of the liquid, the creamy liquid wins the fight against the pressure of the bubbles, making them smaller and smaller bubbles means creamy head.
The famous Guinness cascade effect is caused by a hydrodynamic effect called entrainment.
As the beer is draught into the glass and the pressure is released, bubbles start to form. Bubbles close to the surface of the glass tend to cling to it causing drag and slowing down the bubbles ascent. Now bubbles in the center of the glass are free to rise to the surface, forming an ascending column of bubbles. The movement of the rising column of bubbles creates a current by entrainment of the surrounding liquid. As the beer column rises in the center, the beer in the outside surroundings tend to move in the opposite direction, causing the bubbles to fall towards the bottom like a cascade.
Purist bartenders tend to pour Guinness very slowly to optimize the creamy and cascade effects. According to the Guinness company itself, a perfect pint of Guinness should take 119.53 seconds to be poured.
Of course, we can’t expect bartenders in Bucharest to do it like that but I expected at least to get a pint of Guinness when I order one.
When the waitress brought our pints it was obvious that something was wrong. The beer was too transparent, not creamy. The head was not creamy at all. It just looked like ordinary head from a carbon dioxide mixed beer. And it certainly didn’t have the characteristic bubble cascade.
One sip of it and it was confirmed: Guinness it was NOT. It tasted just like an ordinary black beer like Silva Bruna.
So we decided to go bar-hopping trying to find a nice, football-free pub for our pint of Guinness, good music and a relaxing chat.
An overly-optimistic undertaking, for those who know Bucharest pubs and their football and loud crap music infested environments.
Andreea swore she won’t go to the Centru Veche (Lipscani) area so we started our pub prospection around Universitate.
A brief peek at Edgar’s Pub proved infructiferous as the only available table was too smoky and too chilly as it was the nearest to the door and the wind bit shrewdly in that evening.
Next stop was Coyote Café but they were having live music band that night: too noisy and impossible to hold conversation in normal voice levels.
And so the inevitable happened: We ended up in Centru Veche, in a pub called Dirty Harry’s, which, oddly had an LCD screen ready for the football; the waiter told us they would tune it on the match later but for some mysterious reason was kept showing Schwarzenegger’s movie Eraser.
We finally ordered our two pints of Guinness.
Now Guinness is not your average beer. It’s not even called “beer”, it is a stout. And it has some very important characteristics: its creaminess, the creaminess of the head (the foam on top of the beer) and the famous Guinness cascade of bubbles.
The creaminess of the beer caused not only by its ingredients but mainly because the brewery injects liquid nitrogen in the mix along with carbon dioxide to completely eliminate the presence of oxygen, which would cause the beer to oxidize and alter its flavor.
The creaminess of the head is achieved when the pressure in the liquid is released as the beer is draught, causing the nitrogen to expand.
As the radius of the bubbles are inversely proportional to the surface tension of the liquid, the creamy liquid wins the fight against the pressure of the bubbles, making them smaller and smaller bubbles means creamy head.
The famous Guinness cascade effect is caused by a hydrodynamic effect called entrainment.
As the beer is draught into the glass and the pressure is released, bubbles start to form. Bubbles close to the surface of the glass tend to cling to it causing drag and slowing down the bubbles ascent. Now bubbles in the center of the glass are free to rise to the surface, forming an ascending column of bubbles. The movement of the rising column of bubbles creates a current by entrainment of the surrounding liquid. As the beer column rises in the center, the beer in the outside surroundings tend to move in the opposite direction, causing the bubbles to fall towards the bottom like a cascade.
Purist bartenders tend to pour Guinness very slowly to optimize the creamy and cascade effects. According to the Guinness company itself, a perfect pint of Guinness should take 119.53 seconds to be poured.
Of course, we can’t expect bartenders in Bucharest to do it like that but I expected at least to get a pint of Guinness when I order one.
When the waitress brought our pints it was obvious that something was wrong. The beer was too transparent, not creamy. The head was not creamy at all. It just looked like ordinary head from a carbon dioxide mixed beer. And it certainly didn’t have the characteristic bubble cascade.
One sip of it and it was confirmed: Guinness it was NOT. It tasted just like an ordinary black beer like Silva Bruna.
I took the glasses to the bar and told the bartender that I had ordered Guinness not Silva Bruna. He said it IS Guinness and I raised the glass against the light for him to see the watery non-creaminess of the black liquid that he was selling as Guinness.
He still claimed that it IS Guinness.
I suggested he taste it.
Using a straw like a pipette he extracted some of the liquid from my glass and tasted it. Then his argument changed to: “Well then the problem is at the producer as I just connect the keg that comes from Guinness to the machine.”
I asked him if he’s really suggesting that I should complain to the producer and his response was the Romanian trademark: “Pai, nu-e vina mea!" (It's not my fault!).
As I saw that I wasn’t going to get anywhere arguing with him I told him I’ll keep the Silva Bruna he was selling as Guinness but I wasn’t coming back to that place. And of course, his answer was yet another Romanian trade mark response: “Treaba ta.” (That’s your business).
This is how Dirty Harry’s won a distinguished place in my black list of pubs to avoid.
So if you’re considering going to Dirty Harry's, you've got to ask yourself one question:
Do I feel lucky?
Well, do ya, punk?