Quote:
Originally Posted by DaddyBigBucks
sandgk has it right. The Guinness in Ireland (and elsewhere in the UK) is served at cellar temperature.
When making a Black & Tan (or a "Buckeye" as I call them on game day), separation is maintained better if the Guinness is a few degrees warmer than the ale.
After this, I really don't want to hear any more complaints about BTN telecasts. I always mute the TV if the announcers are bad, and I mute Pasch/Ware on sight now. But next time I see them, I'm going to start a new drinking game...
Every time the Pasch/Ware production crew rejoins game action after the tackle has been made, everyone has to drink.
There may not be enough Guinness in Ireland to finish a game though.
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Several years ago, I was in a brewpub in Victoria, BC, that posted the temperatures at which each type of beer was served. Stouts and Porters were served at 53F degrees, and the temps went colder as the lighter the color of the beer.
DYK that Guinness brews 6 million pints for domestic consumption per day, or about one pint for every man, woman, and child in Ireland?
Brutus2002, the Guinness in the traditional bottles (extra stout), and Guinness draught are actually different recipes. If you've only had the extra stout, you should try the draught, it's much less bitter. Unless, of course, you just don't like dark beers.