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["Jim Ray" <jim AT neuse.net>]

> on Tue, Mar 02, 2004 at 12:56:42PM -0500, Jim Ray wrote:
> > > Originally: Bass ale topped with Guinness (Bass being an English 
> > > ale). The Guinness is poured over the back of a spoon to keep it 
> > > from mixing with the ale at the bottom.
> > [Jim Ray sez:] cool...now I know how to make one.  Look out...
> 
> If you have trouble, try altering the temperature difference 
> between the two. Typically, beer/ale is kept colder in the US 
> than abroad, and stout and porter (IIRC) are usually served 
> warm or room temperature, or perhaps slightly chilled if the 
> beer cellar is cool. The first few times I tried to make nice 
> layered B&Ts I made a mess of them, because the Bass was too 
> warm and the Guinness too cold (because chilled), or 
> whatever. Pour slowly. The trick is to keep the layer intact.

My fridge stays at one temp and contains americanized cold bass and guinness
on occasion.