Bloody Americans
One of the best things about t’Internet is being able to read newspapers from around the world. I avidly devour rags like the English version of Asharq al-Awsat, The Australian and Le Monde diplomatique.
And I love the New York Times. I’ve just been reading Eric Asimov, a dining & wine correspondent, on the delights of English bitters. I was nodding my head as I read, thinking, "Yes, this is an American with taste, education and an appreciation of the finer things in life."
And then my eyes hit this grotesquery:
"It’s imperative to keep them refrigerated"
Georges Clemenceau was right. America has, indeed, passed from barbarism to decadence without passing through civilisation.
Refrigerated bitter. The rest of the world is right to hate the bastards.
Hmmm. to be really pedantic, 10 degrees is the ideal temperature to serve beer, which is what you might find in a cellar or proper old fashioned larder. If that’s not possible then it’s much better off in a 6 degree fridge than a 20 degree room.
From the CAMRA website “Real ale is served at cellar temperature …. C (54-57 F), which is somewhat cooler than room temperature. If real ale is too warm it is not appetizing, it loses its natural conditioning (the liveliness of the beer due to the dissolved carbon dioxide).”
We always refrigerate bitter. and red wine.
Comment by busyknitter — June 4, 2008 @ 5:47 pm