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I've already flagged this above as a possible advance excuse and no, you're not having it. I am aware that pasteurised nitro-stout is a delicate creature and that condition is everything, but either you can identify them or you can't. Somehow creating ideal tasting conditions would be unscientific.

I wasn't worried about any influence on the experimental environment. My concern is choking down aged, rancid nitro stout.

Looks like I misidentified the delicate creature, then.

Should've thought of this before you signed up to walk on the wild side, shouldn't you?

I'm overstating my concern. I can't say I've ever had the legendary 'bad pint'in my life.

We'll see what we can do about that tomorrow.

I had all four yesterday as a trial run. Couldn't detect any real difference between Murphy's and Guinness, despite drinking them in direct comparison (mouthful from one, mouthful from the other). Beamish seemed to have an entirely different hop character to it, and O'Hara's tasted of real beer <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

No way I'm going to be able to ID them, but it should be fun anyway <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->