“Dude, the legend is true—Guinness really does taste better in Ireland,” shouted an American tourist standing next to me recently at the trendy Gravity Bar on top of the Guinness Storehouse in Dublin. While I wanted to laugh off the idea, I have to admit that I was thinking the same thing. Every taster has his/her own theory to explain this phenomenon—some claim it’s in the quality of the water, others insist that it's all about the taps, and others dismiss the idea altogether as a silly urban myth. According to Todd Schwartzman, a Guinness rep in the States, even though the legendary stout is brewed in 50 countries and distributed in over 150, consistency is always top of mind. He assures me that the Guinness I enjoy in the U.S. is just as rich and creamy as a pint from its Irish homeland. I’m still not completely convinced, but what do you think? Have you experienced it for yourself or are you one of the naysayers? Ponder it over a pint yourself, or better yet, whip up a batch of our gooey Guinness cupcakes from the Nov/Dec 2006 issue and let us know! —Tracy Howard
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