So, we're on to warm beer again? :) The last time I ate at a authentic German family inn/restaurant, I ordered a Guinness at warm temperature and they couldn't get one because ALL the beer/ale was on ice. I asked if they had any in a back room (at room temperature) and they said no (politely). I then asked if they could microwave a bottle for me, and they agreed, though they had to pour it out of the bottle first, because of the metal in the label. But, I got one!
Many years ago in the midwest I also succeeded in getting a restraurant to micro-wave a Guinness for me, but then they sereved it with a forsted mug :( Last semester (in the Hanover, NH area, not necessarily Budweiser culture) I was in the same sitiation in a restaurant, and after discovering all of their Guinness was on ice I succumbed and ordered a Sam Adams (or something similar). Yesterday I was staring at Guiness in the super-market (it may have been the metal can type) and I swear it said "serve chilled" (I didn't look closely, being in denial ..). Is there a latitude main effect? The closer to the equator the colder the beer? ----------------------------- John W. Kulig Professor of Psychology Director, Psychology Honors Plymouth State University Plymouth NH 03264 ----------------------------- -----Original Message----- From: Shearon, Tim [mailto:[EMAIL PROTECTED] Sent: Monday, January 01, 2007 10:46 PM To: Teaching in the Psychological Sciences (TIPS) Subject: [tips] Re: European customs (was Haven't seen an obese Danish person.) Michael asked: "Can you imagine drinking a room temperature Guiness (sp) stout?" Michael- There is NO other way to drink Guinness (and preferably with smoked salmon!). In truth, I can't imagine Guinness consumed any other way except in the US. :) It is, of course partly cultural but there is also a matter of acquired taste (or a trained palate, if you prefer that slightly snobbish way to put it). Seriously, though, it is about enjoying it and if you prefer Guinness cold then by all means that's the way to drink it! But the colder the more you are concentrating on the sugars (or hiding the bitter components of the tastes) and vice versa. I'd much prefer Scotch or Bourbon- Scotch with equal portions of water or Bourbon on the rocks- let it sit for at least 2 min before sipping- most tasters say not to swirl whisky when tasting, that's for wine - to help with evaporation. In either case, you are trying to get the spirits to about 20% alcohol for optimal tasting. At least that's what I've been told. :) Some of those same folks smoke cigars while tasting and neurologically that makes no sense at all. Tim Timothy O. Shearon, PhD Professor and Chair Department of Psychology Albertson College of Idaho Caldwell, ID 83605 email: [EMAIL PROTECTED] teaching: intro to neuropsychology; psychopharmacology; general; history and systems Btw,in my early days years I used to play the bells of Rhymney on the guitar(I think it is Welsh) Happy New Year and a cold one for the road.Or should it be a dry one? Michael Sylvester,Ph.D Daytona Beach,Fl --- To make changes to your subscription go to: http://acsun.frostburg.edu/cgi-bin/lyris.pl?enter=tips&text_mode=0&lang=engl ish --- To make changes to your subscription go to: http://acsun.frostburg.edu/cgi-bin/lyris.pl?enter=tips&text_mode=0&lang=english
