(£} SICKS’ RAINIER BREWING CO -SEATTLE. WASHINGTOH
What strange
English custom has
been adopted
by our hard-boiled
brewmaster?
’E drinks ’is beer warm. ’At’s what ’e
does!
Like the English, who for centuries have
eschewed ice packs around their beer, our
head brewmaster takes his at room tem
perature.
| But not for pleasure. Only at work. Off
I duty, he drinks his light, delicate Rainier
| cold like any good red-blooded American
| should.
| Our brewmaster has discovered that
i when a beer is close to room temperature
| he can better tell:
(1) If any particular flavor “sticks out”
i too much, detracting from the balance and
| smoothness of the beer.
(2) If the beer has the right degree of
: body. Not heavy, not too thin.
(3) If any unusual or unpleasant flavors
are present even to a minute degree.
We know that cold has two effects. First,
it works on your palate dulls the sense of
taste. Second, it works on the beer itself,
| masking any imperfections. But if you’re
like most knowledgeable beer drinkers, you
drink slowly. So, by the time you get to
the bottom of the glass, that last swallow
is warmer.
And that’s why our brewmaster makes
the sacrifice of sampling Rainier at room
temperature. To make that last swallow
as good as the first.
Good ’eavens, ’e’s dedicated, isn’t ’e!
Rainier Beer