Your ideal cafe?

Nonsense. Export refers to the strength, not the place of origin.

 

Considering I have been living there for the last 16 years I'd guess
the answer would be "yes"..

Phil

 

Halla wrote

A day or three after the Total Eclipse what was cancelled because of the
weather I found myself at this Place. A sort of refuge/commune/metaphys
ical/escape to the country type thing and they had a bloke who was a
fucking dead wringer for the Dahlia Llama except he wasn't cos he could
only speak foreign and the Dah does french as well I think. Anyway I
happened to be in the tent that did the Real Chai. (it was the only
place you could go inside for a spliff without being hassled by the non
smokers)

I felt sorry for the bloke as it goes, all her wanted was a cup of tea
and to rest his feet and the poor bastard was continually inundated by
seemingly endless line of frigid wimmin who wanted to reconcile their
sexual inadequacy and piss poor men by meditating on things six inches
above where they should be thinking about.

Anyway back to the Chai. If that stuff I drunk was The Good Stuff of
the type given to passing Holy Men in orange robes then I never want to
taste the Breakfast version. It was fucking disgusting.

 

ohhh, Loz, surely you don't feel unconfident! now i feel i should
comfort you...
hang on... this is another line, you reprobate you!

 

rofl!

 

fluffycat says...

Damn!! Sussed already.

 

In uk.rec.motorcycles, steve auvache amazed us all with this pearl of
wisdom:

I've got a few bottles of Osprey and that other one to try later. One
looks much paler than the other but they're in the fridge now and ICBA
to see which one's which.

I'm really not in any fit state to think about anything, mind, I'm
gagging to get out there and enjoy the sun. Which in about fives
minutes' time I will be.

 

In uk.rec.motorcycles, ogden amazed us all with this pearl of wisdom:

I grant you that exports are stronger than the equivelent non-import but
next time you have the chance to compare have a look and see where
they're brewed.

 

I'm not sure it's that low - it's the constant cellar temperature
(56F, IIRC) that dictates it.

http://www.camra.org.uk/SHWebClass.ASP?WCI=ShowDoc&DocID=2243

"Real ale is served at cellar temperature .... C (54-57 F)"

I didn't put the '...' in but this works out to 12-14C

 

I have a jar of that on my desk here at work for drinking when the milk
runs out

Indeed. Like Earl Grey. Which I also have here at work..

Phil

 

http://www.beerintheevening.com/pubs/show.shtml/5455/Blue_Ship/The_Haven

is the closest to me

 

I find making it with 50/50 milk/water mildens it up nicely.

Great on pork, or any white meat.

 

Is that the Merc A Type thingy? If so, I'd like one too.

 

Ah, right. I'll have to find a picture of this then.

 

Don't believe all that shit about "the Danes hate to see it leave."

*Some* exports are brewed at the original breweries, but the name
is a red herring. The word you're looking for is 'imported'

There are two main reasons a beer will be called an export. One is if
it's a particular kind from Dortmund. The other relates solely to
strength - one variety would be brewed for domestic consumption, the
other (stronger) for export, as there were restrictions on strengths
of beer produced for domestic consumption.

Neither of which means what you mean.

 

That reminds me, you left your baccy here the other day.

 

<Loz mode>

I'm in room 1

</lm>

 

petrolcan says...

I start that when I'm still sober.

 

Why not?