[Coco] OT: Mmmm... Beer!

[Jim Cox]

On Wed, 20 Jul 2005 17:00:41 -0400
  Roger Merchberger <zmerch at 30below.com> wrote:
> Rumor has it that Dennis Bathory-Kitsz may have 
>mentioned these words:
>>At 03:11 PM 7/20/05 -0400, Gene Heskett wrote:
>> >On Wednesday 20 July 2005 11:41, Rod Barnhart wrote:
>> >>I have the opposite problem. I have developed a taste 
>>for Guinness
>> >>Extra Stout (none of their weak draught stuff for this 
>>Irish boy!)
>> >> and now all the beers that I used to enjoy, even 
>>Killians Irish
>> >> Red, all taste watery to me. My guess is that we, as 
>>Americans,
>> >> don't know how to make beer (Grin)
>> >
>> >I'm the other way around, Guinness I just can't get 
>>past my palate(sp)
>> >I'd like to, as its virtually zero calorie stuff.
>>
>>Oooooooooooo, do try & try again. Nothing better, though 
>>the Belgian
>>doubles and triples are darn impressive! Just had a nice 
>>Maudite (double)
>>in Montreal last week. Reminded me that it's time to go 
>>back to Europe...
> 
> Altho it's seasonal, Sam Adams has a Double Bock which 
>is quite nice. Be warned - it's more akin to 'sparkling 
>barley wine' than beer, tho.
> 
> ;-)
> 
> Extra Stout is a little too... "extra" for my taste, but 
>regular Guinness I enjoy at times (as well as Boddingtons 
>or Newcastle) and a local pub will serve a half-n-half 
>(Harps on the bottom, Guinness on the top) which I've 
>been known to order on occasion. Now if only I could get 
>a German Altbier like I [over]drank in Germany back in 
>'91... ;^> In the infamous word of Alton Brown: "Yum."
> 

I'm not much of a beer drinker (or any ehtanol beverage 
for that matter) so could someone answer a quesiont I have 
wondered about regarding Guiness?  Should it be served 
chilled or at room temp?

By the way, the half and half mentioned above is also 
called a black and tan.

-Jim