FoodBanter.com - View Single Post - Starting to think about St. Patrick's Day

I am Tosk[_2_]

In article >, says...
>
> Kelvin wrote:
> >
> > "Bob Terwilliger" > wrote in message
> > ...
> > > The St. Patrick's Day menu from the White House last year looked good to
> > > me, so I'm considering using some of those dishes (or flavor combinations)
> > > for my St. Patrick's Day dinner this year. The menu was posted here by
> > > modom, and contained:
> > >
> > >> Cold:
> >
> > Ice cold! Guiness. Extra Stout. On tap.
> >
> > -sw
>
> Ice cold Guinness?? Are you mad? What a silly thing to do to a decent
> stout. If it's truly on tap, it won't be cold. Not in a decent pub. Get
> the Guinness in cans with the silly widget thing in them if you want
> cold (shudder) Guinness.

I brought beer to one of the Brew Meetings that was a huge hit. Years ago I ran
a small Pub and had a couple that came in every Sunday. He drank Samuel Smiths
Taddy Porter, and she, Sam Smiths Old Pale Ale. I kept them in the basement of
the pub outside the freezer warm for them... Well, probably 65 degrees average
in the basement.

Like I said, I brought three bottles of each to a club meeting one night and
one fellow grabbed two of the OPA's right off the bat. I love the OPA, not so
much the Taddy Porter...

Scotty

--
Can I haz Cheezeburger?