I thought it was appropriate on St. Patrick's Day for my blog to ask a question that has vexed quite a few of the beer cognoscenti over the years.
Why won't Guinness produce a bottle conditioned of their Foreign Extra/Special Export Stout? It's very good as it is - try it chilled on a hot day in, for instance, St. Tropez (memories!) - but could be even better.
While they are at it they could produce a draught version as well. As I'm asking the earth they could restore bottle conditioning to the standard strength brew as well.
