Stout

[dougie_l]

Alexis,
I was being a bit of a beer snob when I wrote about 'proper beers'. I prefer ales -McEwans Export which is a pale ale or Youngers No.3 - as opposed to lagers but having said that I've enjoyed Dos Equis,genuine Chzech Budweiser (as opposed to the Annhuiser Buish version)and others as well. Tennents does flow like water here and in my opinion it tastes like .... well I won't go there.

Sonsie,
don't worry about your fondness for the black stuff. I won't hold it against you. There's another stout called Beamish Black which apparently is more suited to the younger palate. I guess that means it's mild and tasteless. No offence intended T.bird.

Sweetheart stout is normally drunk mixed 50/50 with ale(70/-)and is known as a black and tan.


edited due to hangover interfering with keyboard skills

[This message has been edited by dougie.l (edited 20 August 2000).]

Awww, Dougie... that's lovely, that! It's been a long time since anyone has referred to me as "young".. even if you were only talking about my palate! But have you tried the Gillespies?

Dougie's right... stout mixed w heavy is a black & tan, and if you use Sweetheart stout in it, in Glasgow they call it a "sweet black & tan". It's beautiful!

oh yeah, Dougie... i like Budvar too!

Be careful where you mention Black and Tans in parts of Ireland. I can't imagine watering down my Guinness with anything. Maybe watering down lesser stouts improves the taste?

The Guinness Bet

A Texan walks into a pub in Ireland and clears his throat to the crowd of drinkers. He says, "I hear you Irish are a bunch of hard drinkers. I'll give 500 American dollars to anybody in here who
can drink 10 pints of Guinness back-to-back." The room is quiet, and no one takes up the Texan's offer.

One man even leaves. Thirty minutes later the same gentleman who left shows up and taps the Texan on the shoulder. "Is your bet still good?" asks the Irishman.

The Texan says yes and asks the bartender to
line up 10 pints of Guinness. Immediately the
Irishman tears into all 10 of the pint glasses, drinking them all back-to-back.

The other pub patrons cheer as the Texan sits in amazement. The Texan gives the Irishman the $500 and says, "If ya don't mind me askin', where did you go for that 30 minutes you were gone?"

The Irishman replies, "Oh... I had to go to the pub down the street to see if I could do it first."

Dougie, I'm glad you won't hold my fondness for the black stuff against me. You're a big man.

Looks like I'll have to try out MacLay's next time I'm over.

T-bird, I've had Beamish, so probably wouldn't like Sweetheart either. I do so want to like a stout called "Sweetheart, too.

[This message has been edited by sonsie (edited 21 August 2000).]

[Alexis_US]

Dougie wrote:
Alexis,
"I was being a bit of a beer snob when I wrote about 'proper beers'."
***
Good, I was hoping to flush the beer snobs out of the woodwork with my topic. Welcome!
***
"I prefer ales -McEwans Export which is a pale ale or Youngers No.3 - as opposed to lagers but having said that I've enjoyed Dos Equis,genuine Chzech Budweiser (as opposed to the Annhuiser Buish version)and others as well."
***
Unfortunately, the true Budvar is unavailable in the anti-competitive U S of A, due to obvious reasons. So I have not had the pleasure of trying that fine beer. I love Bohemia, as I mentioned, and their brewery in Mexico was originally set up by Czechs. It is the closest taste I have found to Pilsner Urquell on this continent.




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"When I hear nonsense talked, it makes me physically ill not to contradict."
---Margot Asquith

[ArgyllNFLD]

[quote]Originally posted by sonsie:
[b]Be careful where you mention Black and Tans in parts of Ireland.

I'm sure the Irish know the difference between the drink and the bunch of armed heavies Churchill sent in before independence.
Black and tan is fairly well known in Newfoundland too, but they use their Canadian beers for mixing with the Guiness. It tastes a little different, but no bad.

[colin_glen]

When we talk of proper beer in Scotland, people usually mean cask conditioned ales, which are made using century old methods.
There has been a renaissance in these ales, and thankfully they are now starting to edge back into the market despite the best efforts of the major brewers, of whom Tennents which is one of the biggest is currently the focus of a takeover by a continental brewer.