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What is this black and tan thing? I've never heard of it over here (ireland), over here the term black and tan has historical references but naff all to do with beer, is this an american thing??

good idea, go for it i say :fro:

I'd just like to voice my concern, surely we don't want burdened with the american colonies again, we gave them up for the carribean colonies :fro: , im more than happy with the calypso, cricket and rum ;)

KoG in all probability you already are making and drinking 'real ale' homebrew pretty much ticks all the boxes ie its unfiltered, unpasteurised and naturally conditioned. The only place you will come of the rails so to speak is if you force carboanate your beer in cornies otherwise you're making...

I read somewhere that because of its oxygen/free radical scavenging ability that adding KMS to the mash water/liquor can prevent downstream problems that can occur with stale tasting compounds like trans 2-nonenal. Just one more reason to treat your water :)

Im not sure but the big three are guiness, murphy and beamish. http://www.xs4all.nl/~patto1ro/irlbrew.htm Heres a we link for irish brewries, might be of interest?? Towards the bottom the author goes into the different forms of guiness and how it has evolved over the years.

Woo it must be really low alcohol over at your end if thats true, it only 4.1 % on draught over here. I don't know what gas they use to dispense guiness over in the states but nearly all bars go with 75 % Nitrogen and only 25 % CO2, gives you a better sense of that 'false' body that people...

See if you can get the bass in a bottle, the canned version is truely woeful.

You should be good to go then i woluld have thought :mug:

I thought most german breweries remove the original strain of yeast and replace it with lager yeast so that is keeps (wheat yeast is prone to autolysis apparently). Maybe since you got the beer direct from the brewery its meant for immediate consumption and the yeast hasn't been substituted...

A friend of mine used to work in a bar, sometimes they would run out of particular types of lager but they always had plenty of carlsberg, the boss had them just stick on the carslbergs on the taps and serve it anyway. He said it was funny watching people ordering say two pints of tennets, a...

A case that mighthave some bearing on your job (i can't see him winning though) BBC News, New York The internet provided psychological comfort, Mr Pacenza says. A man in the US is suing IBM for $5m in a wrongful dismissal case after he was fired for visiting adult internet chat rooms...

It'll only get better, unless of course you had to leave it a few months.

Never understood the thing with hip flasks, they are just too damn small, they are passed around on occasions like weddings etc when a stainless steel bucket would be more appropiate :D. I hate the whole ritual of slurping down about a tablespoon of a spirit and then grimacing like you are...

Edwort has nailed the pronunciation on the head. its one of my main stays when out drinking over here (ireland) its either that or bass. Its one of those beers thats rubbish in a can, ok on draught and great in a bottle (the bottle version is lower abv 3.6 %, i think but it has great flavour).

is the above not back to front, lower temps result in clove and higher temps banana??

thats a toughie but i suppose its what you signed up for, surely the don't give somebody the sack though for one transgression (unless of course they were looking up pornie etc) by highlighting what they are doing surely the company will pull them up and warn them on their behaviour, so if the...

Know i've got an image of middle aged bearded men in wooly jumpers, wearing sandals clutching baseball bats and threatening pub owners :D The reality is if you don't comply you don't go in their good pub guide :eek: scary stuff indeed :D

you guys need to get yourselfs organised and form a CAMRA like organisation and start demanding things like cask conditioned ales at proper cellar temps, and dare i say it standardised measures :eek:

Some of the nutrients out there are just forms of ammonium and phosphate, they obviously provide the yeast with nitrogen and phosphate which can be the bottlenecks in a fermention (there is loads of carbon in the from of sugars). Downside is these compounds aren't very nice to taste so you...