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tickling the taste buds?
j.g. contributes:
> >a few years ago, i had a guinness. yuccchhh! then recently i've
> >been
> >speaking with OTR's Stacie, and she convinced me to give Guinness
> >another
> >try.
> >Y'know, i've never licked ashes out of an ashtray, but i gotta think
>it's
> >very much similar to Guinness, except perhaps the ashes might not be as
> >wet. so, yuccchh! again.
rick adds:
A good reason for bars to serve guiness extra cold
>almost freezing is for beginners who do not know what
>they should look for in a guiness. It is one of the
>thickest darkest beers you can buy. Hopefully some
>will take their time with it sipping a little at a time
>until it approaches room temperature (this works best
>in summer). Those who are open minded to new tastes
>might decide that they like it better a little warm.
>It took me years to enjoy guiness at any temperature.
>I worked my way up through the light german and czech
>beers, adventuring to english ales, and slowly through
>german dark beer to stout, then extra stout guiness.
--> okay, iīm confused...why would you work at liking something you donīt
necessarily need to like? seems like a waste. i understand giving it a
good, honest taste--trying it. i think i would understand it if it had some
worthy health value like a veggie that maybe isnīt all that spectacular...
but beer? if itīs alcohol you seek, there are plenty of other options and,
might i add, plenty of beers and ciders. please enlighten me here...
-la mexicana (marie)
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