Re: Cold beer is hard to find in Europe

What, for Pete's sake is a "true Belgium Grand Cru"? Even leaving out of consideration that you probably mean "Belgian".

Joris

Per is right. The whole of Scandinavia is in one microbrewery turmoil. But it isn't limited to Scandinavia, as Per well knows. In fact, the Netherlands are IMO the country which most closely reflecting what has happened in the USA a decade earlier. They lost everything, and have now been, overenthousiastically, trying to rebuild. Nobody has spoken about the multitude of microbreweries in the UK, spilling over to much less evident Eíre. A country that has seen the same revolution as Scandinavia, the past 10 years, is Italy. Microbreweries and pubbreweries are sprouting everywhere, and with some amazing results. And lately, I read an article about the new score of microbreweries in Slovenia (former Yugoslavia, that is). Those two last countries are NOT replenishing what was lost - it's all brand-new. Micro/Pubbrewing is something going on everywhere in the world, currently, Muslim countries probably excluded. In this month's What's Brewing, there's an article about pubbreweries in Bogotá, and other Columbian places. A friend of mine is currently desiging the first of a series of restaurant-pubbreweries in "Ho-Chi-min-City", aka Saigon. The problem for us is more, how will we ever get to taste them all?

Joris

"Gactimus" schreef in bericht news:4203fd87$ snipped-for-privacy@x-privat.org...

I will try the Budweiser Gactimus, promissed. Did you notice Budweiser looks like a german word?

Concerning the temperature, this depends on the kind of beer you drink. Pilsener should be just below room temperature as the fermentation takes place in a cooled envirenement (I prefer 10-15° C) Beers that are fermented at room temperature taste best at room temperature. There is a kind of beer that really needs to be cool, it is called white beer. It is at his best in a glass that has been in the freezer for some time. Try Wieckse Witte, you will be surprised. The Lambiek and Mort Subiet can be cooled, but I like them on room temperature, the Kriek defenately room temperature. Haven't decided on Guiness yet.

This is a generous estimate, in fact it is just about 15 minutes a day.

I do not think US aircraft carriers or submarines frequent European ports and I really doubt cooled beer is a prioraty.

The Swedes wil try to steal your beer, you are right on this.

Bolle

Warm? I think that it would way beyond warm. ;^)

Best regards, Bill