Both came out of the fridge at 3C but we feel that both deserve to be served a little warmer than that – the flavours and ease of drinking changed – smoothed out – after standing around for a while.

The Dublin-brewed Guinness was lighter, easier to drink, with a sweet nose. Very “traditional”, better from the bottle than you’d get in a pub if you excuse the lack of a velvety head. By the time it got to a measured 13C, I felt that some flavour had been lost, or that the drink was a bit “thin” but perhaps that’s because of the competition.

The Nigerian Export Guinness is similar but more complex, with a browner head, heavier nose, sweeter, more dark-malty flavour, and a bit of lingering burnt caramel tang on the finish; P reckons that it would benefit from being drunk in a warmer climate, which is not something I can speak to. I measured 10C when we did the second taste test, still with a big flavour profile.

The Nigerian Guinness is reminding me of “A Pint Of Dark” in Wales, or “A Pint Of Heavy” in Scotland – a drink with a thicker, malty-er flavour than your typical Bitter or Ale would have.

Both very good. Tips: serve at cellar temperature.