Aric:
If your beer had 60 or so additives, as standard beer does here, then you
too would want it cold. Me, I just stick to single malt with the occasional
Guinness thrown in for good measure. :^P
Mark Hooper
-----Original Message-----
From: Aric Datesman [mailto:adatesman@speakeasy.net]
Sent: Wednesday, July 09, 2003 9:02 PM
To: triumphs@autox.team.net
Subject: RE: A paradox, was: Designer leaks
Well, I'm afraid I have to admit that in my other life I'm quite the beer
snob and have been known to, on occasion, when in a hurry for a pint, pull a
bottle out of the fridge, pour it into a pint glass and microwave it on high
for 20 seconds. No need to wait for it to warm naturally! No need for the
Coors.... :-)
I'm serious. Cold beer numbs the taste buds and you lose the ability to
detect flavors and aromas. Although it usually isn't a problem for me as
there's a separate fridge dedicated specifically to beer that is kept on an
external digital temperature controller at 52 deg F +/- 2 deg.
If you want to get really picky about beer and serving temperatures, check
out the Campaign for Real Ale at http://www.camra.org.uk. Personally, I
love having a pint from a properly cellared cask served through a beer
engine. Wish I had more of it when I was in England last.
LBC content, the beer fridge is right next to the garage, where there's
usually several empty glasses on the workbench next to the '3.
-aric.
1959 TR3A
Certified Beer Snob and homebrewer thinking of going pro. :-)
> I guess the best solution when drinking a beer such as Saranac Pale Ale
> or a Sierra Nevada or other micro is to have a cold Coors Lite fast to
> cool down then sit down and have a "real" beer nice and slow. The only
> problem there is who has a Coors lite handy when you need one?
>
> Bob Labuz
>
> 1958 TR3A
> 1974 T140V
> 1998 T-Bird
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