Scottish Stout
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Ta mate, I have fiddled wioth the glass in Twilight and introduced some illumination in the 'ale' which while sounding odd looks a little closer to reality. If you hit your head on a wall and spend ten minutes in a spin cycle. Perhaps.....
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That's some pricey stout! Never even heard of aged stout.
You should try lighting your scene with a studio hdri. Polyhaven has great ones...
HDRIs: Studio • Poly Haven
Free studio HDRI environments, ready to use for any purpose. No login required.
Poly Haven (polyhaven.com)
It would make your glass pop more.
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Ta mate, I got it into my mind to just have a simple render and introduce the item into a proper scene. I just went off at a tangent as I do sometimes, missing steps along the way.
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Update, hdri and studio backdrop.
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Physical studio with three lights from alternatinf focus points.
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If you want to match the actual bottle that are too dark to see the contents, which makes for a simple render.
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Thanks folks, I shall have a go later today when I am more human (02:30 right now). I shall have to get a bottle out of the cupboard to check how much is visible liquid wise. Sadly I shall have to check with an open bottle but I am sure I will survive the tragedy well enough. 12 green bottles stuck in the cupboard etc.........
Have a great day folks. -
Hi Mike, I am not directly answering your question, and I know that some cultures drink room tepmperature beer/stout
(Yes there are some sick people on this planet) anyway I have attached an image where I made a normals map and applied it to the glass material. I did not play around much so with a bit of playing around it couls be better of course. I can get the map to you if you wish or you could make your own..................anyway..........cheers 
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Thanks Liam, I would appreciate that. I have one somewhere but can I find it? Not a chance right now.
As for stout, well there are different varieties, those like milk stout for example use different processes. Milk stout will add lactic acid and brews a bit more slowly. Ola Dubh is a modern variant not far from the modern Guiness formulae which can take a bit of refrigeration and does indeed improve. The sweetness comes out a lot more when chilled. As far as accompanyment goes, Burgers and dark cherry ice cream, not at the same time I hope.
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Hi Mike, check your in box
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I thank you, Sir.
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