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  • From: "Jim Ray" <jim AT neuse.net>
  • To: "'Internetworkers: http://www.ibiblio.org/internetworkers/'" <internetworkers AT lists.ibiblio.org>
  • Subject: RE: [internetworkers] Re: Black and Tans (was: Tiny tech support?)
  • Date: Tue, 2 Mar 2004 14:57:57 -0500


> 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.





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