OT - Hotties thread

[OrangeAfroMan]

It's just out of place is all.  Tradition is dumb - reassess everything and do it smarter.

[FearlessF]

coaches know better

[Brutus Buckeye]

It's just out of place is all.  Tradition is dumb - reassess everything and do it smarter.

Yeah, I'm sure those gals just hate shopping for fancy clothes on someone else's dime. 

I'm sure they are anxious to give up that job perk.

[PSUinNC]

former Oregon cheerleader / current Boston Celtic reporter Amanda Pflugrad

I very much remember this young lady being SI's Cheerleader of the Week about 5 or so years ago.  Wow she's gorgeous.  

[FearlessF]

Winemakers will tell you that Brettanomyces is either the root of all evil, or amazing yeasts with something beautiful to share with the world. Brett can also be a Jekyll and Hyde: an asset one moment, a destructive force shortly thereafter.

Confused? You’re not alone.

Brettanomyces, also known as “Brett,” is a complex, resourceful organism that scientists and winemakers have just begun to understand. First isolated in 1889 by a scientist at Kalinkin Brewery, it was identified in wine in the 1930s. Brett is both anaerobic and aerobic, which means it can thrive with or without oxygen. Typically, it enters wineries on the skins of grapes, through barrels or via fruit flies. Once it’s there, it can hang around indefinitely.

When it makes its way into a wine, Brettanomyces produces compounds that alter the aromas and flavors, primarily through volatile phenols. Most labs that test for Brett activity will measure levels of 4-ethylphenol and 4-ethylguaiacol.


https://www.winemag.com/2020/07/14/the-divisive-impact-of-brettanomyces-in-wine/

I put this here for Cincy

I went all the way back to page 95 looking for his "wine thread"

couldn't find it, but came across this thread on page 74

[betarhoalphadelta]

Brettanomyces sees more deliberate usage in beer. It's used to create "funk". It's the one that often gets descriptors like "barnyard", or "horse blanket", or a bunch of other things that sound absolutely disgusting but actually work [in the same sense that something like pungent roquefort cheese works]. 

It can find its way into all sorts of "farmhouse" style beers, like saison. It also is commonly found in a lot of sours, even though Brett doesn't make beer sour. 

For a while to highlight Brett on its own, all-Brett beers made a bit of a showing. Even Brett IPAs. 

But yeah, most winemakers think it's the devil. 

[utee94]

I don't love it in beers.  For a while it seemed to take over all the American farmhouse styles, even though it was never really all that common in true Belgian saisons.  As usual, Americans seem to eschew subtlety and balance in favor of flavors that bash you over the head.

[OrangeAfroMan]

The girl from St. Pauli

[Cincydawg]

European wine making USUALLY uses native yeasts present in the environment.

The UC Davis "American" approach is to kill the native yeasts early with SO2 and add specific (and expensive) yeasts in controlled fashion.  This produces a more controlled and reliable product obviously, but may miss some of the exceptional vintages we can get from Bordeaux and Burgundy.

I lean to preferring the US Davis approach because I can't afford those exceptional French wines, even when the year is bad.

I was an invited speaker at a French wine conference back in the day and my topic was differences and similarities between French and American wines.

I got a lot of questions.  I suppose that is good.  I also got applause when I noted that in the US, a BIG celebration is often a cause to drink real Champagne.

They likes that.

Then I showed this label:



"California Champagne".  They were not amused.

[betarhoalphadelta]

To keep it on the topic of "hotties", one of the new trends is kviek yeast. Temperature control tends to be important in fermenting with beer, but kviek yeast gives very clean fermentation at ridiculous temps (100F)... 

I haven't tried it personally, since I have temp control for fermentation and my process is dialed in just fine. But I've tried one or two and they seem clean.

[MrNubbz]

The girl from St. Pauli

LowenBrau and SchonFrau

[FearlessF]

was searching for the Wine thread - didn't find it

but, found this beauty

https://vinepair.com/articles/chiles-flagship-wine-sauvignon-blanc/?recirc=true

Winemaker Alberto Guolo left his native Italy to work in the Chilean wine industry for one main reason: He loves Sauvignon Blanc. It’s his favorite grape variety, so you can imagine his enthusiasm when he talks to his fellow winemakers about the experimentation with and potential for the grape in the South American country.

“The accumulated knowledge brought by a new generation of winemakers has permitted a substantial lift in terms of quality of Sauvignon Blanc,” Guolo says. “In the past, much of the focus was put on Cabernet and Carménère, but, in my opinion, Sauvignon Blanc represents the future of Chilean viticulture. It’s going to take a protagonist role.”

Guolo is the winemaker at Viña Casa del Bosque, one of the premier producers in the Casablanca Valley, a globally recognized region for top-quality Sauvignon Blanc wine. Here, the extremely cool climate conditions, focus on low yields, and general water deficiency leads to a very aromatic style that’s welcomed by consumers. It’s so popular that, since 1990, vineyards planted with Sauvignon Blanc in the region have increased 5,900 percent.

[OrangeAfroMan]

Yeah, I'm sure those gals just hate shopping for fancy clothes on someone else's dime.

I'm sure they are anxious to give up that job perk.

High heels are our version of the burka.  Those who claim to want to wear them do so only because they're brainwashed by the society they're in.

[Hawkinole]

I miss NU Wildcat.