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Re: Beer, Time and Pasteurization

Thought I'd weigh in on the beer debate....

I had the opportunity to tour the Guiness brewery in Dublin in 1981, and
I recall them saying that the main difference between Guiness for the
home market vs. export markets was that the stuff intended for export
was pasteurized.  I think this involves heating the product to about
165F for a short time.  I'd guess the same is true for Pilsner Urquell.

John Grams
'88 M5 - stock

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