In the mid 60s, Coors was not available in Missouri because it was not
pasteurized. Always had be kept "cold." Neighboring state of Kansas had it
and a younger drinking age for three-two beer which I often took
advantage of during my high school days.
Mel
----- Original Message -----
From: "Richard Cuff" <[email protected]>
To: "Discussion list for the Winter SWL Fest" <[email protected]>
Sent: Wednesday, June 22, 2011 9:05 AM
Subject: Re: [Swlfest] Yuengling: Yuengling to enter Ohio - mcall.com
True, Mark.
In much of PA water is quite hard - it tends to come from groundwater
wells with significant limestone content. I suspect in Pottsville --
not too far from Allentown or Kulp-er, Plymouth Meeting -- it's the
same phenomenon.
Florida water, by comparison, is comparatively soft.
That difference alone might account for the taste difference Maryanne
cites. I still think field research is warranted!
As for Guinness, I've had it both in Dublin and Stateside. It's tasty
in both places even if it's different.
RC
On Wed, Jun 22, 2011 at 7:27 AM, Mark Phillips <[email protected]> wrote:
Maryanne makes a good point.
As we know, beer is all about the water it's made from. Has anyone tried
a
real Irish Guinness and in turn an American Guinness?
There's a brewery up in CT that has a contract to brew many European
beers/lagers/stouts and frankly they all taste the same.
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