Eugene is correct as usual. Certain styles of beer should be served at certain temperatures, especially if you order draft (which is, in all honesty, very difficult to do in a brewhouse. I had glycol lines run through my pipes to keep the lower alcohol beers crisp and fairly cold...and my porters and stouts went to shit. Thank FSM I'm not in that business anymore).
Has anyone here ever had a properly poured Guinness? It takes a fucking half hour.
So it goes.
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