Quote:
Originally posted by FV623
No, not mine; Mr. Schickelgruber's. It certainly does count too, I should coco.
Good Heavens no, you're thinking of that gnats pee yellow Murrican stuff served in short-measure pints. Dreadful.
You wouldn't 'fridge the Chateaux Lafite Rothschild 1953 would you?
I do hope not.
R.
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Actually, you're about a decade behind in the evolution of American beer, ale, stout, bock et al. Of course, the main stream breweries such as Miller's, Budweiser, Coors and their ilk continue to produce "urine de cheval" for the masses. However, America's proximity to Canada has through osmosis created a taste for some of the finer "fruit de l'orge" Just as American industry tooled up to become the arsenal of democracy, the American brewing industry has heeded the call for a better brew and has "stepped up to the plate", so to speak. It's not uncommon now to hear conversations in our drinking establishments of the benefit of top brewing or bottom brewing yeasts, how much roasting the grain may have been subjected to, and the value of certain hops. Now, when I go to the Beer and Wine store, I find a veritable cornucopia of varieties to choose from...India Pale Ales, Doppelbocks, Heffenweizens, Stouts, Porters, Lagers, Pilseners!!! the list is amazing! Sorry chap, but your opinion of the brewing industry in America is sadly outdated.
As to your comment regarding the chilling of beer and wine, I wouldn't presume to pass judgement on whether the customs of other cultures are correct or not. Some cultures like their beer tepid, some like it chilled. Some cultures eat their fish raw, some like it cooked. Some cultures use offal from abbatoirs as dog and cat food, others make pudding from it. It is not for me to judge.
CHIMO!