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As you pour, ensure that the bottle is oriented vertically in the cup. To limit foam, keep the lip of the bottle as close to the already-poured beer as possible, moving it up slowly as the glass ...
In a medium bowl, whisk the flour, cocoa powder, salt and baking soda together until no lumps remain. 3. In a separate bowl, whisk the brown sugar and eggs together until smooth.
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The creamy head on beers such as Guinness is created by a widget in cans or bottles using nitrogen, or by the process of drawing keg beer from a keg using nitrogen or mixed gas (carbon dioxide and nitrogen). The use of nitrogen, which was pioneered by Guinness, creates a firm head with small bubbles while reducing the excessively acidic taste ...
A bottle of Guinness Foreign Extra Stout. Foreign Extra Stout constitutes 45 per cent of total Guinness sales worldwide. [2] Originally exported to British and Irish expatriates, the beer began to be drunk by local populations from the 1920s.
As Guinness has not been cask-conditioned for decades, the two-stage pour has been labelled a marketing ploy that does not actually affect the beer's taste. [88] An example of the Guinness pint glass released in 2010 Guinness pour and serve. The manufacturer recommends a "double pour" serve, which according to Diageo should take two minutes.
The "floating widget" is found in cans of beer as a hollow plastic sphere, approximately 3 centimetres (1.2 in) in diameter (similar in appearance to a table tennis ball, but smaller) with two small holes and a seam. The "rocket widget" is found in bottles, 7 centimetres (2.8 in) in length with the small hole at the bottom. [1]
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