GUINNESS, and, presumably, kindred very dark beers, is/are also a very good source of bioflavinoids. Sure, 'tis the only reason I drink the stuff meself. Perhaps not so coincidentaly, Guinness and chocolate are a very pleasant combination. Brucie's chow-co-la-tay is also said by some to be quite companionable to a cool pint. Of the three, however, the pint is the least caloric, although the high caloric impact of chow-co-la-tay is mostly indirect. )-: