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 Message 13606 of 39187 in General Discussion
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Subject: Re: Serving Czech beer - sliced?
From: Josh
Posted: Sun Nov 16. 2003, 17:21 UTC
Followup to: "Serving Czech beer - sliced?"  by Elisheva  (Sun Nov 16. 2003, 15:39 UTC)
Over here in the states we call that a "Black and Tan" and is usually a 
combination of an Ale and a Stout, with the Stout going on top. The layering 
is made possible by two things (at least over here), one being the fact that 
the Stout is on a gas system consisting primarily of Nitrogen, whereas the Ale 
uses primarily CO2 (which I guess effectively creates slightly different 
densities in the beers), and when pouring the Stout on top of the Ale you need 
to use a spoon (Guiness has a special one that distributors provide the bar 
with), similar to when pouring layered shots to keep the separation.


Cheers!

Josh@BarSim

www.BarSim.com
"The ultimate bartending simulation!"


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