From: andy rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: Black and Tan
X-Xxdate: Thu, 31 Dec 92 16:10:45 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d13
Date: Thu, 31 Dec 1992 16:20:32 GMT

In article <1992Dec30.232758.21626@Csli.Stanford.EDU> Kyle Wohlmut,
kyle@Csli.Stanford.EDU writes:
>In article <1992Dec30.214233.2823@aio.jsc.nasa.gov> andy "loot first,
>then burn" rogers <rogers@ial3.jsc.nasa.gov> writes:
>
>>i went home last night and did this. used a chilled bass and a room
>>temperature guinness. the separation was pretty good initially, however, i
let
>>it sit still on the counter thinking the separation would improve, but it
>>mixed. cool to watch.
>>
>>when i get the B&T in a pub, it stays separated well. i get to drink draught
>>guinness chased by a bass.
>>
>>i bet it's the nitrogen.
>
>How many times can we go through this?  It has nothing to do with any
>mythical 'nitrogen' that may be present, it's the bubbles in the
>just-poured draft Guinness that initially keep it afloat.  That's why,
>as a previous poster pointed out, a good barman can just pull the
>Guinness *plop!* into the beer, no spoon or nothing, and create a
>perfect one.  You too can do this in the privacy of your own home if
>you use a just-opened can of 'Pub Draught Guinness,' which has no
>nitrogen in it BTW.  In fact, don't even buy Guinness in bottles
>anymore, there's just no reason!  Draught cans are light-years beyond
>any of the sludge that comes out of those bottles!  End of story!

according to a post by <matthews@ajsh.colorado.edu (Alex Matthews)>
ca 8 Nov 91 00:02:38 GMT
"
Dr. Alan Forage, creator of the technology, was on hand to explain the
mechanics of the new can.  This is the way the system works:  The 16.9 ounce
can (containing 14.9 ounces of beer) is fitted with a small plastic device
(Guinness calls it a "smoothifier") which sits in the bottom of the can.  This
device has a pocket or cavity which is open to the atmosphere via a pin hole
in its top.  The can is evacuated of oxygen and filled with beer.  Prior to
sealing the can, a dose of liquid nitrogen is added to the beer.  The can is
closed and as the liquid nitrogen warms a pressure is created.  The pressure
forces about 1% of the beer and nitrogen into the plastic cavity.   When the
can is opened, the pressure is released and the small amount of beer in the
cavity is forced back through the pinhole quite violently.  The agitation
created by this "geyser" mixes the nitrogen with the beer in such a way as to
reproduce the tap handle character.  Open up the first empty can you have in
order to see what the "smoothifier" looks like.

Prior to serving, the beer must be chilled.  Guinness suggests a two hour
stint in a refrigerator, with a target serving temperature of 45-50 degrees
(if opened while warm, the beer gushes with excess force).
"

so your can (which is not yet available in most areas, including my own) does
have nitrogen in it. nyaaaa nyaaa nyaaaaa. :^)

i do use a spoon and it still mixes over time. if i don't use a spoon, it
mixes immediately.

the secret to the wonderful head is the nitrogen or they wouldn't have used it
in the 'Pub Draught Guinness', now would they?

andy
("i don't recall ever looting")
----
Newsgroups: alt.beer,rec.crafts.brewing