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Junior, I drank a few Trappistes Rocheforts this past weekend. Undoubtedly the best beer I've ever tasted.
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I absolutely LOVE this thread
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I've always thought we could use a beer thread.
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why hasn't anyone thought of this before?
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Brilliant idea, this beer thread!
Slick-- Rochefort beers are so darn delicious, you chose wisely. They make a couple varieties that you can usually get here in the USA. They're all good. You gotta look out though, their ABV is very, very high.
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https://www.youtube.com/watch?v=gql9220Qon8
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I Like Beer by Tom T Hall - YouTube (https://www.youtube.com/watch?v=AOiyksNlrY0)
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Coors regular is my beer of choice when I am at home. If I am at the Lake or beach, its Miller Lite.
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Coors regular is my beer of choice when I am at home. If I am at the Lake or beach, its Miller Lite.
I too am a Miller Lite drinker
Im not saying its the best but good enough
I realize Miller Lite isnt the choice of the beautiful people but
its my choice
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Miller Lite is one of the very few beers I can't drink
there seems to be an issue with Budweiser drinkers and Miller Lite and the opposite
many Miller Lite drinkers I know just can't stomach the heavy Bud
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Miller Lite is one of the very few beers I can't drink
there seems to be an issue with Budweiser drinkers and Miller Lite and the opposite
many Miller Lite drinkers I know just can't stomach the heavy Bud
I think you may be right
When I try to drink a beer like bud or or Schlitz its like I switched from milk to a malt
I do like regular miller and as I said Corona
Im not really a fan of Coors
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I can drink Miller Genuine Draft and High Life, just can't get the Lite down
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Coors, Shiner Bock, Corona, Rolling Rock.... all in my garage fridge.
But fellas, while I respect your man cards, you realize this was supposed to be a "mead" thread, right? Read the room.
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I guess I am a beer snob. I mainly drink Four Peaks' Kiltlifter (a Phoenix craft beer company that has been bought out by Anheuser-busch). It is a fantastic Scottish Ale. During the fall I will order 5 cases of Shipyard's Pumkinhead (A Maine craft brewer) for the wife, but I will also drink.
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you can stand next to utee94
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Coors, Shiner Bock, Corona, Rolling Rock.... all in my garage fridge.
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If you can see through it, it's probably not for me.
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>> Coors, Shiner Bock, Corona,
Rolling Rock.... all in my garage fridge.
RR is my favorite lately. All the good of drinking beer without having to fight.
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I'm not a fan or RR
Coors banquet, Shiner Bock, Negra Modelo all fit my tastes
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I used to like Shiner Bock and Negra Modelo, back in the day. They were okay, but just okay.
However, it's been years and years since I've had a mass produced beer like Bud or Miller. I can't remember the last time. Life is just too short to waste my limited beer space, my limited beer time, in this ever shortening life, on that stuff. If that's being a beer snob, so be it, but it's just a matter of taste for me.
The choice between a mass produced beer vs a microbrew (preferably on draft) is like choosing between a bama pie out of the vending machine vs a homemade fruit pie by your grandmom (or her recipe anyway, and I did learn how to make a respectable pie crust from my grandmom). I mean, in a pinch I'll eat the bama pie, but given the choice, give me the homemade style. Give me the craft brew. Give me the true good taste. Life is too short for the swill. Sorry.
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I'm going to assume my beer space and beer time isn't nearly as limited
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Can't argue with that - I like your optimism Frank
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If I'm not getting ready to go to work or at work, I'm usually drinking
sometimes I think I work too much
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I like Guinness the best but I drink a lot of Dos Equis. I didn’t used to but it seems be everywhere now, all icy cold in green bottles just dripping condensation. I like how light it is. You can slam it down fast like Gatorade.
Still if I had my druthers and I’m drinking beer to enjoy its flavor, I’ll take a malted barley beer on draft, 9 timss out of 10.
When I was down in Miami Beach the other week, evernody was drinking Stella Antois. Or something like that.
Tasted like Killian Red strained through the panties of a very old hooker.
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not a good flavor
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Stella's good in Belgium. The green bottles don't travel over the pond very well. Same thing for Beck's, Heineken, etc.
Corona in clear bottles is even worse. Light strike is the #1 cause for bad, skunked out beer flavors. #2 is oxidation. Which is why brown bottles are always better than green or clear, and why cans are better than bottles in every possible way.
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Tasted like Killian Red strained through the panties of a very old hooker.
I drink quite a bit of Guinness, It's very good for a light beer
I'm curious regarding Charlie's description of a "very old" hooker
I'm guessing a lady in her 40's. 50's and above would probably require something more like "very very old" or "scary old"
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I drink quite a bit of Guinness, It's very good for a light beer
I'm curious regarding Charlie's description of a "very old" hooker
I'm guessing a lady in her 40's. 50's and above would probably require something more like "very very old" or "scary old"
Nobody ever knows how old they are. The one I had in mind would look about 70 but she might only be 46.
It’s a hard knocks life.
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Nobody ever knows how old they are.
It’s a hard knocks life.
true and true
but 46 sounds about right
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I used to like Shiner Bock and Negra Modelo, back in the day. They were okay, but just okay.
However, it's been years and years since I've had a mass produced beer like Bud or Miller. I can't remember the last time. Life is just too short to waste my limited beer space, my limited beer time, in this ever shortening life, on that stuff. If that's being a beer snob, so be it, but it's just a matter of taste for me.
The choice between a mass produced beer vs a microbrew (preferably on draft) is like choosing between a bama pie out of the vending machine vs a homemade fruit pie by your grandmom (or her recipe anyway, and I did learn how to make a respectable pie crust from my grandmom). I mean, in a pinch I'll eat the bama pie, but given the choice, give me the homemade style. Give me the craft brew. Give me the true good taste. Life is too short for the swill. Sorry.
Fred, isn't it beneath you to be a Sooner fan?
It's kinda, well you know, kinda common fare, for lack of a better term.
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and why cans are better than bottles in every possible way.
I knew it!! Canned beer does taste better. I knew it wasn't in my mind.
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Funny Caveman but now that you brought it up, your choice of common swill and your team loyalties aren’t incongruent at all. Fancy that.
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I prefer beer on tap, followed by beer in bottles. I never buy canned beer. It just tastes better from a glass IMO.
So does ice tea and Arnold Palmers. Everything tastes better from glass.
On a similar but somewhat different note, I use deodorant instead of antiperspirant, and my i s c & a w and I used heavy duty Calphalon pots and pans instead of aluminum cookware. I try very hard to keep my body from absorbing anything with aluminum in it or that has been in contact with aluminum.
I know early ‘90s scientists were never able to directly link the high amounts of aluminum in the brains of Alzheimer patients to things like aluminum cans or cookware or antiperspirants and it is likely a dubious correlation but I ain’t taking no chances. A mind is a terrible thing to waste.
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Cousin Fred is a wonderful sort.
Urbane, sophisticated, cosmopolitan. College professor, nice guy, raconteur, a success from humble beginnings.
Been everywhere, done everything. Dusted the grime of Muskogee off his hippie sandals long ago.
But he still carries one small trinket of Oklahoma in his heart - his love of Sooner football.
Probably cause he’d rather hobnob with us eclectic, exasperating yet unceasingly friendly Longhorn fans rather than those crazy, dangerous Uraguan futbol rivals of his beloved Argentina.
And did you know there’s a major road in El Paso named after Fred Wilson? Makes me smile every time I see it. I tell everybody there, “I know Fred. He’s my cousin.”
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I prefer beer on tap, followed by beer in bottles. I never buy canned beer. It just tastes better from a glass IMO.
You're actually 100% correct on this. All beer is made to be poured into a glass. Regardless of the transportation vessel-- can, bottle, keg, wooden cask-- it's all better when poured into a glass and consumed that way. Even crappy macroswill is slightly less crappy when poured into a glass. A large part of this is because the smell is better detected from the large opening of a glass compared to the smaller opening of a bottle or can, and like anything else we eat or drink, the smell is a large contributor to the flavor and experience. A secondary part is that the "mouth-feel" of the glass is more pleasant to most people, compared to a bottle or can.
Convenience sometimes dictates that it's easier for me to simply drink out of the packaging container-- most often this means drinking from beer cans whilst on the lake, as I don't allow glass on my boat and it's illegal on most public Texas waterways anyway. I'll also drink bottled or canned beer at bars where they don't have draft options and don't have glasses to pour, but that's becoming less common every day.
So although they're not great to drink from directly, cans are a far better method to preserve beer than bottles, which is why most craft breweries are switching over to cans these days. Buy what you like and drink what you like, but if cans are an option, then they're 100% guaranteed to preserve the beer better than bottles ever could.
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Buy what you like and drink what you like, but if cans are an option, then they're 100% guaranteed to preserve the beer better than bottles ever could.
And possibly give you Alzheimers.
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All beer is made to be poured into a glass. Regardless of the transportation vessel-- can, bottle, keg, wooden cask-- it's all better when poured into a glass and consumed that way. Even crappy macroswill is slightly less crappy when poured into a glass. A large part of this is because the smell is better detected from the large opening of a glass compared to the smaller opening of a bottle or can, and like anything else we eat or drink, the smell is a large contributor to the flavor and experience. A secondary part is that the "mouth-feel" of the glass is more pleasant to most people, compared to a bottle or can.
learned all this at seaworld in San Antonio - brewmaster school or something while my daughters were feeding the dolphins
if the beer is not poured from the bottle or can into a glass and allowed to make a head, then that gas is forced to exit your body by one of two ways
most dirt farmers I drink with kinda enjoy the occasional belch or fart
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And possibly give you Alzheimers.
nearly all beer cans, not just Keystone, are lined with Epoxy resins, most of which are made from bisphenol A (BPA).
Probably much more dangerous to your heath than aluminum
I'm sure Cincy can tell you plenty.
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I thought keystone was glass-lined, not resin-lined? Did they LIE????
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nearly all beer cans, not just Keystone, are lined with Epoxy resins, most of which are made from bisphenol A (BPA).
Probably much more dangerous to your heath than aluminum
I'm sure Cincy can tell you plenty.
big deal ...... just another thing I like that can kill me
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I thought keystone was glass-lined, not resin-lined? Did they LIE????
can you imagine if Charlie broke the glass and sucked down the shards?
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If one consumed enough canned beer to develop Alzheimer's, I'm sure he's on his third liver.
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Also, there are no credible studies-- no credible link-- between everyday sources of aluminum, and the development of Alzheimer's or other forms of dementia.
In other news, the world is not flat.
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If one consumed enough canned beer to develop Alzheimer's, I'm sure he's on his third liver.
who are you
do I know you
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Increasing bouts of extreme heat waves and drought will hurt production of barley, a key beer ingredient, in the future. Losses of barley yield can be as much as 17 percent, an international group of researchers estimated.
That means beer prices on average would double, even adjusting for inflation, according to the study in Monday’s journal Nature Plants . In countries like Ireland, where cost of a brew is already high, prices could triple.
https://apnews.com/3f7f6cab367a489fb41d728f8a69f63b (https://apnews.com/3f7f6cab367a489fb41d728f8a69f63b)
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Increasing bouts of extreme heat waves and drought will hurt production of barley, a key beer ingredient, in the future. Losses of barley yield can be as much as 17 percent, an international group of researchers estimated.
So you're saying global warming may be relevant after all?
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Consumers of beer have proven to be relatively price-inelastic over the decades, which means that increases to beer prices don't correlate to decreases in demand. This has proven mostly true over the past 10-15 years, as beer prices have crept up year after year, and demand has remained relatively stable.
But doubling the price from where it is right now ? That would make a dent.
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hah, if I want to double the price of my beer, I just go from NW Iowa to Austin, TX
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anyone have an opinion on the Shiner Oktoberfest?
I noticed it in the grocery the other evening, but wasn't willing to give $8 for a sixer to test it.
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Consumers of beer have proven to be relatively price-inelastic over the decades, which means that increases to beer prices don't correlate to decreases in demand.
This brings me to a brief interlude. Smoking.
A couple of decades ago, a pack of cigarettes went from like $1 to $5 almost overnight. And what happened? Less people were smoking. Who was going to pay $5 for a stinking pack of smokes? What are we, idiots?
But now a new generation comes around.... a generation that doesn't know about the $1 pack. Teens today will happily pay $5 for a pack of cigs. And smoking has taken somewhat of a rebound.
What you will pay for something is a matter of conditioning.
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and the huge spike in Cigarettes was the sin tax increase
I will admit, when I'm being charged $10 for a Budweiser, I don't consume as much
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Leonard Smalls, the bounty hunter played by Randall "Tex" Cobb in "Raising Arizona," put it quite eloquently when he said, "Price. A fair price. That's not what you say it is, and it's not what I say it is... It's what the market will bear."
In certain venues that offer certain entertainment, I have paid exorbitant prices for certain foods and beverages that would have no business costing near that much in other venues offering other entertainment options.
But once you've spent $20 bucks on a beer or $30 on a burger, you feel a bit hypocritical complaining about the comparatively small yet seemingly outrageous costs of those same items elsewhere.
That's life. If you want a beer and can afford the price, you'll pay it.
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anyone have an opinion on the Shiner Oktoberfest?
I noticed it in the grocery the other evening, but wasn't willing to give $8 for a sixer to test it.
It's below average for a Marzen/Oktoberfest beer.
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Leonard Smalls, the bounty hunter played by Randall "Tex" Cobb in "Raising Arizona," put it quite eloquently when he said, "Price. A fair price. That's not what you say it is, and it's not what I say it is... It's what the market will bear."
In certain venues that offer certain entertainment, I have paid exorbitant prices for certain foods and beverages that would have no business costing near that much in other venues offering other entertainment options.
But once you've spent $20 bucks on a beer or $30 on a burger, you feel a bit hypocritical complaining about the comparatively small yet seemingly outrageous costs of those same items elsewhere.
That's life. If you want a beer and can afford the price, you'll pay it.
For sure, the market is situational and varies based on proximal environment.
But I thought those places that charged for $20 beers also compensated by giving you a juicy sirloin steak for only $3.99?
I'll admit my familiarity with such establishments is minimal.
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Global Warming to cause beer shortage
https://www.nature.com/articles/s41477-018-0263-1
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For sure, the market is situational and varies based on proximal environment.
But I thought those places that charged for $20 beers also compensated by giving you a juicy sirloin steak for only $3.99?
I'll admit my familiarity with such establishments is minimal.
It's the old,
Do I want it for only $9.99 (plus $17 shipping and handling)?
Or would I rather pay $26.99 and get FREE shipping and handling?
Or
Do I want to pay $37,500 for this new F150 and have them give me $9,000 on my old beater?
Or would I prefer to pay only $28,500 to the people who refuse to take my trade in?
It's all about whatever sounds most tolerable.
They gonna screw you no matter what. Why wear out everybody by putting up a fight?
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Do I want to pay $37,500 for this new F150 and have them give me $9,000 on my old beater?
Or would I prefer to pay only $28,500 to the people who refuse to take my trade in?
I'm not sure how I feel about the internets when it comes to new car shopping.
On the plus side, you pretty well know what your best purchase price will be for an F150. A man doesn't have to drive all over the state to compare deals/prices. You just hop on the internets. Hence, dealers have to be competitive at first blush or they'll never get your attention. Not like the old days.
On the negative side, there's no room for bargaining anymore - which I excelled at. I took great pride 20 years ago driving home in my brand new Chevy single cab 2500 that I got for $21k, and talked the dealership into chrome bumpers to boot. Sticker was $26k and had black bumpers.
My wife was embarrassed to stand by me while I operated on these guys. I had to leave once - they called me while we eating lunch. (We were in Abilene) But after I closed the deal, my wife felt like she had just won the man lottery. I couldn't get her off me the rest of that week.
The good ol' days of bargaining, I miss 'em.
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When the missus and I first got married and we were DINKs (dual income/no kids) for a minute, I used to take her to resorts and I'd love to agree to listen to the timeshare sales pitches because in half hour, they would throw their best pitch, offer nice swag and I'd just grin and say no.
After one such pitch, my i s c & a w said she really hoped I would never make her sit through one of those ever again. I said, but they've given us booze cruises and drink vouchers and overnight stays and mini vacations and we haven't spent a dime - only a half hour of listening to a pitch.
She said, "I don't care. It's just not worth to me."
And thus my days as a coldhearted table-turner ended.
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I'm not sure how I feel about the internets when it comes to new car shopping.
On the plus side, you pretty well know what your best purchase price will be for an F150. A man doesn't have to drive all over the state to compare deals/prices. You just hop on the internets. Hence, dealers have to be competitive at first blush or they'll never get your attention. Not like the old days.
On the negative side, there's no room for bargaining anymore - which I excelled at. I took great pride 20 years ago driving home in my brand new Chevy single cab 2500 that I got for $21k, and talked the dealership into chrome bumpers to boot. Sticker was $26k and had black bumpers.
My wife was embarrassed to stand by me while I operated on these guys. I had to leave once - they called me while we eating lunch. (We were in Abilene) But after I closed the deal, my wife felt like she had just won the man lottery. I couldn't get her off me the rest of that week.
The good ol' days of bargaining, I miss 'em.
Huh, Cave, maybe we have more in common than I thought, except that my wife is at least as much of a hard bargainer as I am. When we buy a car, we show up in the morning, pick out the car we want, and then sit there all day if need be until they give us essentially dealer cost. It has worked for all four of our most recent purchases. The trick is that they still get credit as a dealership for simply selling the car, and there are about I dunno 7-8 or so techniques they go through (including bringing out the store manager who angrily accuses you of not appreciating that they have lives and families and need to make a profit to live) before they finally give in. They don't want you to leave, but you have no obligation to agree, and so we just sit on our price until they finally come down to it. It usually takes a full day, but we've always saved a bundle that way.
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Huh, Cave, maybe we have more in common than I thought, except that my wife is at least as much of a hard bargainer as I am. When we buy a car, we show up in the morning, pick out the car we want, and then sit there all day if need be until they give us essentially dealer cost. It has worked for all four of our most recent purchases. The trick is that they still get credit as a dealership for simply selling the car, and there are about I dunno 7-8 or so techniques they go through (including bringing out the store manager who angrily accuses you of not appreciating that they have lives and families and need to make a profit to live) before they finally give in. They don't want you to leave, but you have no obligation to agree, and so we just sit on our price until they finally come down to it. It usually takes a full day, but we've always saved a bundle that way.
Trick is to come in with financing already settled and STICK WITH IT.
I have a couple of credit unions so I pit them against each other like a cockfight and go with whoever gives me the best deal.
Last time we bought a newer vehicle from a dealer, I told them we had financing covered so we would basically be paying cash. Then we hunkered down for the day long process of getting the best price.
Somewhere along the line though, I made a terrible mistake. The dealer asked me if they could check my credit and offer me even better financing. I should've said no and stuck to my guns but in a moment of idiocy, I said okay.
Flash forward an hour or two we got the price we wanted and we knew for a fact that the financing from our CU was the best we could do. We took the Jeep and left happy. We even stood by it and posed for the stupid picture they put on Facebook or whatever.
Then Credit Karma told me my credit had taken a little hit because about 40 lenders had checked my credit that afternoon.
So yeah. I got the deal I wanted but they got a little twist of the knife in before we left. Needless to say, lesson learn and that's a dealership we'll never go back to.
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When we buy a car, we show up in the morning, pick out the car we want, and then sit there all day if need be until they give us essentially dealer cost.
My approach was always to be disinterested. As if I'm not even shopping for a car that day. I tell the wife to go to the mall when I'm in this stage of the process. She's way too easy to read. I got screwed sideways on a Lexus about 12 years ago because they could read it all over the wife's face. She was either getting that car or I was living out of a backpack.
At any rate, I play it nonchalant - make me a ridiculous deal and I'm all checkbook. Otherwise, I got a ball game to watch at noon.
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I'm cold hearted when it comes to my money
I will spend the day.
I'm working on a Husker Red C6 Corvette this fall. Dealer knows he can't sell it in the winter. Will be April before anyone comes around. I told him, "it can either sit in your garage or my garage over the winter."
I'm softening him up via email before I spend the time in his office.
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JYeah we’re on the same page here. We always go in with a “who cares if we get a car” kind of attitude. And we’re often ready to ease out the door. They have to keep asking us to stay longer, as we’re fine leaving without a car, no worries.
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yup, ya gotta be willing to walk or you won't get the deal
leave the wife out of it
unless she's mean as hell and on your side :57:
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My approach was always to be disinterested. As if I'm not even shopping for a car that day. I tell the wife to go to the mall when I'm in this stage of the process. She's way too easy to read. I got screwed sideways on a Lexus about 12 years ago because they could read it all over the wife's face. She was either getting that car or I was living out of a backpack.
At any rate, I play it nonchalant - make me a ridiculous deal and I'm all checkbook. Otherwise, I got a ball game to watch at noon.
Got an awesome deal on my most recent F150 purchase, doing just that. The key was, I actually could take it or leave it. Plenty more out there where this one came from and there was no urgency to my buying now, vs 3 months from now. The salesman felt a lot more urgency than I did.
Your point is right, there's not a TON of room to bargain on an F150, but what I do know, is that I left nothing on the table.
I walked in to multiple dealerships, test-drove at least a dozen trucks, told them all I what I was doing, and told them exactly what I was looking for-- specifically, I needed a truck that would tow at least 11,000 lbs with all of the appropriate towing options and gear ratios to do so comfortably-- and let them call me over the next week to throw their best at me.
Worked like a charm, and I even lucked into a Platinum package instead of the Lariat or King Ranch, because it was the only one the dealer had that included all my towing specs. That salesman was motivated.
And yes, my i s c & a aggie wife stayed out of it. Similar to BC, she got me completely hosed when we bought her Toyota Solara convertible years ago.
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Sweet - What year corvette? New or ?
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I'm cold hearted when it comes to my money
I will spend the day.
I'm working on a Husker Red C6 Corvette this fall. Dealer knows he can't sell it in the winter. Will be April before anyone comes around. I told him, "it can either sit in your garage or my garage over the winter."
I'm softening him up via email before I spend the time in his office.
Wait.
You have times of the year when you can't drive cars? Or certain cars?
Life in Iowa must be like that March of the Penguins movie.
At the moment, it is 48, cloudy and rainy and I hope it doesn't get any colder or wetter than this or I'm just going to stay in bed. If it's not over 70 (at least on average), I don't want any part of it.
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Yep, a hardiness zone of 7 is the lowest I’ll willingly go. FF lives in a 4-5 area, which is just way too Brrrrr for me
https://planthardiness.ars.usda.gov/PHZMWeb/ (https://planthardiness.ars.usda.gov/PHZMWeb/)
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At the moment, it is 48, cloudy and rainy and I hope it doesn't get any colder or wetter than this or I'm just going to stay in bed.
We're running about 41 degrees in Brownwood, non-stop rain for 3 days and no end in sight. I suspect the town will be underwater day after tomorrow. And I'm loving it.
I'm always a sucker for a change in the weather. Besides, I've got an awesome Carhartt Longhorn coat that I don't get to wear enough.
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49 and cloudy in Austin, it's stopped raining at least for the moment. I have a massive pot of chili on the burner right now, should be ready about 6. Smells amazing already though...
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This morning my cat stuck his head out the doggie door for about 40 seconds, then pulled it back in, turned his head and gave me one of those Ice Cube gansta stares like he was ready to bust out the AK.
I tried my best to explain I didn’t control the weather but I don’t think he completely bought it.
Being a god in somebody’s eyes is not all you might think it would be.
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Ha!
True dat
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63 degrees and sunny this afternoon so I played 18 in my shorts
y'all should move here
Beers and cigars are great in this weather
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Sweet - What year corvette? New or ?
2013 Grand Sport 1LT listed at $33,997
or
2006 Z06 13,300 Miles. Price: Was $36,997 ?? Now $35,997
told them I have $30,000 cash
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You’ll be stylin’ either way. >400 horses. How far are you from SD? I think the top speed limit on SD freeways is 80. Good for a vette.
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If this is the engine talk thread now, I gotta tell you how much I love the 3.5L twin turbo Ecoboost engine in my Ford F150. After driving plodding V8 trucks for so long, this thing is a breath of fresh air!
And the way it tows, oh lawdy. I'm pretty darn impressed with this vehicle.
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My father was a Mopar man & I tried to respect and uphold that preference.
Honestly aren’t 1970, 71 and 72 big block Cudas glorious?
But in the ‘80s I went with Toyota’s for the sake of reliability.
In the ‘90s when my kids were expensive and my income was inadequate, I couldn’t afford new vehicles or the exorbitant resale costs of foreign cars so I had to go with GM.
Some were great, some were mediocre, some were terrible.
I didn’t like the way GM mismanaged their money or reorganized after their bail out - that I didn’t much like either but I kept on buying and driving used GM products until a few years ago.
I had a Saturn Relay that kept overheating. I replaced the radiator, hoses, thermostat, thermostat housing and water pump. The evil beast still overheated. In the weeks I tried to fix it, I unbolted the thermostat housing maybe a couple dozen times. There was one bolt that was so wickedly placed I became convinced that GM engineers were purely evil sadists.
The last time I failed at resolving the overheating problem, I sold the thing for scrap and became a Ford man.
Fords may not be perfect but I’ve been much happier.
My oldest son moved out before my conversion so he still contends with OBS Chevy trucks that are broke down more than they run. Every now and then I’ll ask him how many miles the F350 he drives at work has. Last time I asked he said it had about 325,000 miles. He still hasn’t figured out why I ask him that every time his Chevy is inoperable.
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I've had 2 Dodges, 2 Fords, and 2 Chevys in my life. The 1981 Dodge Omni was a complete POS, but beyond that, reliability has been roughly the same for all of them.
My i s c & a aggie wife has had a Honda and Toyota in the time we've been together. The Toyota has had weird electrical problems from Day 1, and I'll never buy another Toyota because of it-- but the Honda was by far the best car I've ever owned. Zero issues with it other than scheduled maintenance in the ~10 years we had it.
I have no idea why we got rid of that thing. My i s c & a aggie wife wanted a new car and liked the Toyota convertible, and we had the money, so we bought it and sold the Honda to my 18yo nephew, who promptly totaled it.
Sure wish we still had that car.
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I'm not even sure I can remember all of the vehicles I've had over the years, but I can probably remember the best and the worst.
The best - 1986 Toyota pickup, 2000 Chevy Cavalier coupe with a 5 speed, 2004 Pontiac Montana, 2012 Ford Fiesta hatchback
The worst - 1988 Cadillac Cimarron, 1994 Chevy Corsica, 2003 Pontiac Sunfire, 2007 Saturn Relay
Funny thing is the Sunfire and Cavalier were basically the same thing, as were the Montana and Relay. Yet in each group one was somewhat stellar while the other one was pretty much horrible.
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Some of you people change cars often.
I've had my last two SUVs for 12, and 11 years, consecutively.
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I bought the 2004 Montana in the fall of 2005 when the 2006s came out. At the same time my brother-in-law bought a 2005 Honda Odyssey.
Naturally he pooh-poohed the Montana as being historically unreliable per Consumer Report, while extolling his Odyssey as vastly superior in every respect.
It's not like I could afford to be choosy. I spent a whole lot less on my Montana and it was simply the best deal for the money I could afford.
But I guess the evil capricious car gods were on my side, because they blessed my Montana and cursed his Odyssey.
He had to have the transmission, air conditioner and dvd player all replaced over the next few years. In fact, I think he had the transmission replaced two or three times.
Meanwhile getting a new set of tires was the most costly maintenance I ever had to perform on the Montana. The kids loved it. It was funky, sporty, comfortable.
The Trans Am of minivans.
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My vehicles have spanned American made trucks, Japanese bikes, and Japanese and German compacts. My favorites so far were the Ford F100 truck I had backin high school (indestructible, which is what I needed then) and this current VW Golf (which has a great sound system and can flat out scoot in traffic). I did have a serious crush on my Yamaha 750 that I rode while I was in the service. But it’s hard to carry the wife and son around on that.
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Some of you people change cars often.
I've had my last two SUVs for 12, and 11 years, consecutively.
The Montana was rear-ended and deemed a total loss by the responsible party's insurance company.
We kept the Cavalier 14 years. I kept the Toyota pick up 11 years. We still have the 2012 Fiesta.
I have five drivers on my insurance. Cars are like groceries.
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I have no idea what a Montana or Odyssey might be. Those names sound made up. Are they made up?
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I have no idea what a Montana or Odyssey might be. Those names sound made up. Are they made up?
Please give me an example of a word that was not made up.
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I have my 2000 Dodge Durango that I bought new. No one else in the family messes with it, so it's mine. When it breaks down, I watch a YouTube video, order parts on Amazon, and ride my bike until I have time to fix it (and most other times even when the truck works anyway).
Now I've got big bass amps shoved in it, because I want it that way.
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Just in case Junior really does not know what Montanas and Odysseys are:
Here's a 2005 Honda Odyssey like my B-I-L had:
(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fwww.2040-cars.com%2F_content%2Fcars%2Fimages%2F49%2F366149%2F003.jpg&hash=9376c5980e87955d296f906ef8cf7d31)
This, meanwhile, is a 2004 Pontiac Montana like I had:
(https://imganuncios.mitula.net/2004_pontiac_montana_m16_2200055421803656799.jpg)
As you can see, it was the... Trans Am...
(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fwww.2040-cars.com%2F_content%2Fcars%2Fimages%2F61%2F539961%2F001.jpg&hash=015da8e64de39efe0072a332cf44488a)
Of minivans!
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A friend of mine had an Olds Silhouette. It was the Cadillac of minivans.
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I really had no idea. I don't know anything about minivans.
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You’ll be stylin’ either way. >400 horses. How far are you from SD? I think the top speed limit on SD freeways is 80. Good for a vette.
I'm 30 minutes from South Dakota
I drove from Sewer City to Sewer Falls up I-29 yesterday afternoon. Limit is 80mph. Saw a couple Vettes near Beresford, SD where they are holding my soon to be Red C6. https://www.jerryschevy.net/ (https://www.jerryschevy.net/)
The 2013 Grand Sport has been reduced from $34,997 to $32,997.
The 2006 Z06 has been reduced from $36,997 to $34,997.
I told the salesman I have cash if he can get to $29,997 on either one. He's holding out. Says he can't get there. If he can't I'm fine with that. Will take it up again the in spring.
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Why it’s 71 in Souix Falls right now. Only 57 here. I’m still driving.
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I'll be driving my golf cart in less than an hour
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Looks like I need to move to Sioux Falls. I'm already worn out with this cold and wet.
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On a slightly different subject, what are your thoughts on alcohol.
I have decided I like Herradurra Silver tequila. Very smooth.
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I didn't realize Patron was $6/shot until someone ordered a round and put it on my tab last week in Lincoln
$48
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Patron is pretty average and certainly not worth the extra. At a similar price point, Don Julio is much better.
For "everyday" tequilas I like Espolon and Cazadores.
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Jeez, you guys are still able to handle all this hard stuff at your advanced ages? I'm sincerely impressed. One good 16 oz beer and I'm pretty much set. Two, and I'm asking someone else to drive. I can't remember the last time I had a tequila or whiskey shot. Now, Oregon edibles, that's a different story ... but I have to ration those all the way over here in Maryland.
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never been one of those to act my age
but, I have been one of those that will drink what someone sets up in front of me
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When I was younger I was less inclined to drink hard liquor but now that I'm older I sometimes find that I enjoy a bit because a little dab'll do me. As a matter of fact, the sweetness and syrupiness of some cocktails can yuck my stomach up more than the alcohol would. I'm not a soft drink drinker. And I don't like syrupy sweet margarita mixes.
Take a smooth tequila like Herradurra Silver and it's plenty good with a salted rim, plenty of lime juice and a a few ice cubes.
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My brother travels back and forth to Mexico pretty often on business, and he was way way into tequila a few years ago. Was savvy on all the main brands and how they differed, etc etc. Listening to him talk about all that was a good antidote to insomnia.
For me, it's all just fire water. I'll drink it for the buzz, but not the taste.
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yup, all that fire water tastes bad
some just tastes better than others
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Good tequila has a ton of flavor and is easy to drink neat, rocks, or with a twist of lime.
Bad tequila tastes horrible and no amount of syrupy sweet mix can hide it.
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For years I thought I couldn't afford anything more than Jose Cuervo Gold. Consequently I could take it or leave it.
But tequila ain't like a six pack of beer. You're probably not just going to sit there and drink it until it's gone unless your heart is broken or you have self-control issues.
Instead you're gonna nurse it along here and there.
Averaged out $40 or $50 for 750 ml is well worth the price cause it's just so much smoother. It practically drinks you.
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I figured out in college, when I didn't have a dime, that life was too short to drink cheap crappy booze.
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Amen, brutha.
I don't drink so much hard liquor that I can't afford something decent, and in a lot of cases you don't even need to spend $40 to get something decent.
For single malt Islay Scotch whisky, you can get a 750ml Laphroig 10yr for $37.
If you prefer smooth and inoffensive blended Scotch whisky, The Famous Grouse will run you around $21.
For tequila, you can get a 750ml Cazadores silver for $20, Cazadores reposado for $21, and Cazadores anejo for $35.
Tito's unflavored vodka is $17.
Bombay Sapphire juniper-berry-flavored vodka is $19.
Old Overholt is a delicious rye whiskey that you can get for around $15.
I have bottles of all of these, and twice again as many other styles and brands. I doubt I go through even one per year of any of them, and that includes what I serve to guests.
There's no need at all to spend a ton, to drink good stuff. You just need to sample a few, and be willing to look for value rather than trendy labels.
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yup, amazing the folks that will drink cheap vodka out of a plastic bottle for $7/bottle instead of spending $17 for something decent
I'm a cheap skate, but I gotta draw the line on booze.
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I prefer the Crown version of fire water. I'll even take the flavored ones, they are all tasty to me. The Crown Apple bottle is a favorite with my extended family at Christmas the past couple of years, it seems. There's always someone who doesn't do Tequila, or Scotch, or whatever... but Crown always seems to be up everyone's alley in our holiday gatherings.
I do have a beer question - has anyone tried the Bitches Brew? I was wondering if it was any good, I was considering buying it for someone kind of as a joke, but I was hoping it was at least decent to drink before doing so. I haven't tried many of the new beers on the market lately but I'm loving all the cool names & labels I see when I scan through the beer aisles here.
(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fjunglejims.com%2Fwp-content%2Fuploads%2F2018%2F02%2FDogfish-Head-Bitches-Brew.jpg&hash=cf3e1fc69a03008c795241851ec8a834)
(https://www.totalwine.com/media/sys_master/twmmedia/h04/h73/11356757950494.png)
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never seen it before, but it's got a shark on the label!
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That's Dogfish Head's branding. I'm not a huge fan of their beers because they tend toward the EXTREMELY hoppy IPAs, but the description for this one says it's some kind of Imperial Stout blend.
For people that like dark, malty beers, this one is probably pretty good.
Not to be confused with dark, malty, autumnal meads of course. Dilly dilly!
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I use-tuh sell cigars for a livin. And wine. Both were wildly popular at the time. They both, along with most hoity-toity hard pours, share the same dynamics of availability and marketing. A good smoke is entry of $4 a stick, after that its ALL about availability or marketing as the quality doesn't drastically improve... With wines the entry for a good 750ml was around $8. I hear that's $11 now... Hard pour is the most established and controlled in most states, who shameleasly fix prices but will prosecute anyone else for doing the same with say, gasoline or something . A good bottle of bourbon starts at around $25 around here. A cigar, wine, or bourbon that has a good or great season (due to ingredients grown) and is recognized as such will be twice the price the next season, and due to availability and whether it rates it that season or not... The next season it will be three times the first seasons price, as more folks are aware- some from experiencing the first seasons quality and some from buying into the hype the second season. The third season out makes or breaks the label. There are bourbon companies out there whove had 5 plus great seasons, and those prices aint coming down... Same with cigars, and wine .
As an abuser of each of the above, it pisses me off... However, it triggers me to seek that 'next' great one.... Hence, the snobbery.
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@Cincydawg (https://www.cfb51.com/index.php?action=profile;u=870) ought to be in this conversation. He knows a thing or two about a thing or two when it comes to booze.
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Plenty of great wines and whiskeys with prices that are stable and not escalating year over year.
I know nothing about cigars so can't comment on that. I loathe smoking in pretty much any form. I grew up with a mom that smoked heavily, including in the car on long road trips. I can't be within 20' of cigarette smoke without gagging and wanting to hurl.
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I enjoy a decent cigar from time to time. Usually on the back nine.
I'd like to try a pipe, but not really sure where to get started. I'm sure I could figure something out to start, but I'm lazy.
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Hadn't smoked a cigar since my father died of lung cancer in 2006 but I used to be a Swisher Sweet Perfecto man. You can spend more for a cigar but you can't find a finer one. It's perfecto.
I was always a beer man until I began traveling. In El Paso you have to drink margaritas because they're so cheap and ubiquitous they practically pay you to drink them. And that's when I noticed le diffe'rence!
I started experimenting with different mixtures using different bottles from different shelves and Herradura Silver just touched the right chord within me. It's about $38 to $45 per 750 ml depending upon where I buy it but it's worth every nickel regardless.
Everybody's got different tastes. Look up best tequilas and best tequilas under $50 and you'll pull up dozens of lists with very few tequilas common among all the lists.
Someday when I'm dissatisfied with my life and looking for something new I can start sampling others. Maybe I'll find one I like just as well for $28 or even $18. But for now, why look. I'm happy with what I've found.
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No need to be defensive about your choice in pretentious tequilas. I was merely offering better-tasting options that, as a bonus, are also less expensive.
But far be it from me to attempt to change the opinion of a crotchety old man who is set in his ways.
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WTH you whinin’ ‘bout, Jr? I didn’t even realize you had contributed to this thread. Way to get my attention. I’ll have to go back & see what you said.
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Now you think you can gaslight me?
Nice try oldtimer.
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The flea on the dog always believes its all about him.
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Riiiiigggghhhhhttttt....
So, anyway, it's time to move on from the pumpkin beers and get into the dark winter ales. It was something like 45 degrees this morning at my house. Definitely winter weather!
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I'm still waiting for cool fall weather
60 degrees on the golf course here for Halloween
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I'll have to try some Cazadores. I might like it. Then again I might not. Tastes differ. I know a guy who loves Natty Light. None of my friends have wives I would've married. I know people who drive vehicles I wouldn't drive, live in houses I wouldn't live in, work at jobs I wouldn't want and vote for candidates I wouldn't vote for. Tastes can vary greatly. But for less than $30 it's worth trying. Thank you for the recommendation, Junior.
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Well that's might noble of you, my old friend. ;)
If you hate it, I'll blame Fearless for the recommendation.
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I'll have to try some Cazadores. I might like it. Then again I might not. Tastes differ. I know a guy who loves Natty Light. None of my friends have wives I would've married. I know people who drive vehicles I wouldn't drive, live in houses I wouldn't live in, work at jobs I wouldn't want and vote for candidates I wouldn't vote for. Tastes can vary greatly. But for less than $30 it's worth trying. Thank you for the recommendation, Junior.
I would try a few of my friend's wives for $30.
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As would I
I'm not a wealthy person, but I can come up with $30 for the right reason
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None of my friends have wives I would've married.
Yep, same here when it comes to my own friends and their wives. But, when it comes to a few of my wife's friends, that's a different story, particularly those from Argentina. As I'd like to live into old age, those thoughts have always just stayed with me entirely, but ... damn.
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When I was 30 or so, my friends all had interesting and attractive wives and my wife had interesting and attractive friends.
Now that I'm over 50, my friends' wives are no longer interesting and attractive and my wife's friends are no longer interesting and attractive.
I'm not an age-a-phobe. I find a lot of older women to be quite beautiful as people and in appearance. Just not my wife's friends or my friends' wives.
Lots of people (men and women) tend to develop ugly qualities as they get older. They eat too much of the wrong foods, they don't exercise and they don't care. They wear clothes that are comfortable instead of stylish so they look like an unmade bed. (Often and unmade kings size bed). As youthful hopefulness gives way to boring routines, they become louder and more negative. Oftentimes even critical of innocuous things in their periphery that shouldn't even bother them. You can see the "get off my lawn" attitude developing.
The more I see those qualities in my peers, the more I want to fight them. Maybe it's vanity. Maybe I don't want to grow old.
I like to believe it's actually because I want to be a friendly likable person when I get old instead of the kind of person kids and grandkids hate to visit and neighborhood kids love to egg.
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Now that I'm over 50, my friends' wives are no longer interesting and attractive and my wife's friends are no longer interesting and attractive.
I forgot to mention, my wife's bestie is 20 years her junior.
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The more I see those qualities in my peers, the more I want to fight them. Maybe it's vanity. Maybe I don't want to grow old.
some days I fight harder than others. I don't think it's vanity for me and I don't really mind getting older, except for the pain my body feels.
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“and I wanna grow old, without the pain
Give my body back to the earth, and not complain”
-AB
https://g.co/kgs/dsJhoV (https://g.co/kgs/dsJhoV)
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too late for me, there's been some pain
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too late for me, there's been some pain
Yep, hard to escape it
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I hadn't expected the Codgers' Convention around here.
Y'all keep your arthritis and you hemorrhoids and such to yourself, thank you very much.
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I've luckily escaped those two fates so far, but have lost a gall bladder and an appendix along the way. Don't really miss either one though.
Anyway, don't worry your "young" forty-something head about it, you'll get your own dose of old age soon enough cousin. Trust me on this one.
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utee,
If you're lucky age and pain will catch up with you
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The secret of classic Belgian beers?
Medieval super-yeasts
https://phys.org/news/2019-10-secret-classic-belgian-beers-medieval.html (https://phys.org/news/2019-10-secret-classic-belgian-beers-medieval.html)
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Medieval Super Yeasts would make a great band name.
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classic Belgian band
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Mmmmmm Belgian beer.
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Medieval Super Yeasts would make a great band name.
How about "Medieval Super Worts"?
Or "Distilled Magic"?
Or "Fermented Grain Product Subsequently Distilled Three Times and Aged in Charred Oak Barrels"?
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Yeah I don't think any of those work as well...
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When I was in college, we had maybe 10 beer types available, and several were cheaper versions of the main one, like RW&B and PBR.
They all tasted pretty much the same, and "Coors" was this extremely rare magical stuff that I thought was favored by folks who don't like beer taste. We also had Stroh, which was "fire brewed". No one every explained to me why that was some kind of a thing. There were a couple of German beers in some stores here and there, St, Pauli Girl I recall, and Heineken, but we couldn't afford them. One bar downtown had Schlitz Dark on tap and I really liked that stuff. Miller Lite was off in the future.
Bud, Miller, Schlitz, PBR, Stroh, and derivatives. That was basically IT.
Compare that with today, it's pretty amazing. I have to credit Sam Adams in part for this revolution. Europeans used to scoff at US beers for obvious reason.
I was in Seattle in 1988 (or so) at a conference and chanced upon this thing called a "brew pub". It was fascinating, they made their own beer on site, and had great salmon sandwiches. What a concept. They had DIFFERENT beers that really tasted GOOD and not like horse piss in the rain.
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Yup, craft brew revolution in the USA has given us a lot more variety and choice. I used to have to drink nothing but Euro beers since our own were so bad. Life is good.
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yup, back in college I drank the St, Pauli Girl and Heineken, when someone else was buying
preferred the Grolsch in the flip top bottle when available
(https://i.ebayimg.com/images/g/Lz4AAOSw2FdbcHYM/s-l1600.jpg)
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The wife and I remind ourselves daily of "Good Things". It's easy to spiral down into thinking Life is Awful (and there are times, I'm just back from the dentist).
The profusion of good beer is a good thing. Of course, some of the "experiments" are not to our liking, but we have so many choices. I'm happy with a Samuel Adams, quite happy in fact. Goose Island I like. If I feel like a lighter beer, the Sweetwater 420 Ale is excellent (to me). And this is grocery store beer, not something I can get at however many brew pubs are around me today.
I'm warm, have plenty to eat and drink, I live in a pretty safe environment, pollution is way down from 1970, cars today are fantastic, even some Cadillacs have over 600 hp.
Wine down here is incredibly cheap, and Costco has a BOX WINE (their own brand) that is incredibly quaffable (bit not transcendent) at $3.50 a bottle equivalent.
And TVs. Holy cow are TVs fantastic today, and "cheap". Most of us are old enough to have watched sports on some 13" B&W TV where you had to stand just so to get decent reception.
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life is good, until your football team only wins 4 games in a season
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life is good, until your football team only wins 4 games in a season
So, you're not a Bengals fan then?
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not even during the Ickey shuffle daze
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Heineken is stinky beer. How we ever thought--back in college--that it was something special is beyond me.
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Heineken draft is ok. But the green bottles do it no favors. The beer goes bad due to light-strike which sets off a chemical reaction starting with riboflavin and ending with a skunky smelling/tasting compound called 3-MBT, I'm sure CincyDawg could explain it way better than I can.
Clear and green bottles are bad, brown bottles are a little better, but cans are the only individual-sized transport vessel that are impervious to light-strike and they're also better sealed against oxidation.
Anyway, like I said before the draft version doesn't get that skunky taste, but it's still not a great beer. It's always surprised me that a mediocre beer from the Netherlands became much more popular in the US than a bunch of really fantastic beers from Holland's neighbor, Belgium-- but such is the power of marketing.
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I've never had Heineken draft. But out of a green bottle, it's bad stuff.
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I'm with you, I won't drink it either.
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In Europe, it's "OK". I have not found Europe to have the profusion of beers we have here, maybe I'm too wine-centric.
Bars will have 2-3 taps usually, name brand beers I recognize. I guess they have local breweries somewhere.
I did find some whiskey they are making in Brittany that was pretty good/interesting, a micro type. They grow a good bit of corn there, mostly for cattle. The French people by and large don't eat much corn. They don't even seem to have grits.
Alsace does have some good beers, and they grow a lot of hops there of course, but it has been Germany in the past a few times. Interesting region, they even have their own language (as do Bretons and some areas in the south, like Languedoc, which means language of the Occitanes, apparently related to Catalonian.
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To be clear, France is similar to Spain and Italy regarding beer, but is really nothing at all like Germany, Belgium, Czech Republic, or the UK. Way more options for beer in those latter countries.
Even so, outside of a couple of large cities in Belgium, the local bars tend to carry the local beers. So you still might only see 3-4 taps at a Belgian beer bar. One could be a major national pilsner/lager like Maes, Jupluer, or Stella Artois. The other three taps are likely to be all from the local monastery, so there might be a golden ale, a brown ale, and a dubbel or trippel ale, all from the same local/regional brewery. Most of those local ales are bottled, and bottle-conditioned, and served to you in the exactly appropriate glass.
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Football season and Beer is back to the top.
Yep, Texas and OU both lost.
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shame on them
Iowa State also lost, not shocking, but was a ranked team
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Sucking sucks.
But beer does not. I'm currently enjoying a Live Oak Primus weizenbock, whilst finalizing my arrangements for camping at the racetrack this weekend.
FORMULA ONE UNITED STATES GRAND PRIX, BABY!!!!
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Circuit of the Americas can't be that far from home to require a camper
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Circuit of the Americas can't be that far from home to require a camper
Camping out there is way easier and way more fun, than driving back and forth every day. It's basically a 4-day-long tailgate party.
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good call on the camper
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good call on the camper
Currently sitting beside the house, plugged in, refrigerators cooling, getting ready for the short trek to the racetrack. No hookups there so we'll be dry camping off propane, 12V batteries, and generator to keep the batteries topped off.
It'll be cool so I won't have to run the A/C for the entire weekend, which will save tremendously on genny gas.
Only thing I'm worried about, is running out of water. With my i s c & a aggie wife, and my Longorn SIL, we'll likely burn through freshwater at an alarming rate! :)
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I have driven on that track in a high performance sedan. It was fun, I wasn't very fast.
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I've ridden bikes on it, and run it as a 5K. It has pretty decent elevation changes for being in the flattest part of Austin.
I also got accidentally trapped on it after the Justin Timberlake concert on the Saturday night of the USGP two years ago. We wandered for about 45 minutes trying to find a way off the track (we weren't ever supposed to actually get ON the track but nobody told us that...). Bald Greg's wife, Denise, jumped on one of the tractors they use to haul off cars when they wreck, and said she'd grown up on a farm and knew how to drive one. She actually got that thing started before I hauled her off it.
This story is fitting for this thread because there was a lot of Beer involved that day...
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When I did the driving course, they took us out three at a time following a "pro" in the lead car. We took it in segments to learn the track. The first time out, the lead car said we would "take it easy" the first time. (We had radio comm.) Holy cow, I could barely keep up.
Later, as the wife was with me and not driving, they let her sit with the pro driver and she said the driver was driving with one hand on the wheel and talking in the radio at the same time as if it was nothing. I was doing all I could to keep up. It ended to brake WAY too soon for fear of bending some expensive sheet metal and was hesitant to attack the turns, especially the one that is elevated and sharp.
It was a fascinating day and they did it quite well. The wife said riding along was scary but fun.
We hit about 135 mph on the back straight a few times before braking. The cars were automatics and they told us to use the brakes not the flappy paddles. And we had the suspension settings in "Track One" as I recall, so the car was correcting some of our mistakes.
135 mph is really fast, for me.
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sounds like a helluva good day!
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They did a first class job, I have great memories of it. They had a nice dinner after and let the wife join me, no issues, and same with lunch. They had some interesting folks do Q&A including a guy from Michelin who was very interesting.
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maybe I'll buy a lotto ticket, was it very expensive?
that is only 30 mins from my brother's house
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The one day thing was a grand, and well worth it my view.
https://cadillacvclub.com/event-2955331 (https://cadillacvclub.com/event-2955331)
Incidentally, I took the wife here for lunch, really fun, some great beers.
https://sweetwaterbrew.com/brewery-bookings/ (https://sweetwaterbrew.com/brewery-bookings/)
They have a very nice patio area but it was pouring. She especially liked one of their barrels aged light ales, which was pretty neat I thought. It's not on their web site.
Food was solid.
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hmmm, a grand a day, but ya get fed.
I'm squeemish about dropping $700 for a round at Pebble Beach, that might include food and drinks, probably $800 will cover.
about the same I guess
I should check for a Corvette performance lab
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I see the price has gone up to $1300. The swapped out the brake pads and tires every day for that event. The tires run nearly $500 each retail.
We had a 4 cylinder CTS at the time which is how I got invited. It was interesting moving from 260 hp to 640 hp.
They do a two day event in Vegas for somewhere around $2800, lodging and all food included.
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Race weekend was awesome. I even enjoyed the Pink concert a lot more than I thought I would.
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Pink Floyd?
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Nope. Are they even still around?
This Pink:
(https://www.usmagazine.com/wp-content/uploads/pink-trapeze-16413b31-444e-47d3-84fe-4596e27b2560.jpg?w=660)
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And the Friday concert with Imagine Dragons was quite good. Only sorry we couldn't get my 12yo daughter out there for it, that's her favorite band.
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I see women with PINK shirts and shorts on fairly often, I surmise that means the band?
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ahh, a carnival act
So, does P.I.N.K. have a meaning? Didn't see any pink color in the pic.
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I see women with PINK shirts and shorts on fairly often, I surmise that means the band?
You're asking the wrong guy. :)
ahh, a carnival act
So, does P.I.N.K. have a meaning? Didn't see any pink color in the pic.
You're asking the wrong guy. :)
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All I can tell you, is that she can sing. Really, really well. And she sings pretty well even while on flying trapeze equipment.
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Is that a trapeze?
It looks like something that--in my ignorance of both--I would associate with S&M or B&D.
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Is that a trapeze?
It looks like something that--in my ignorance of both--I would associate with S&M or B&D.
Wait... wat??????
It's suspended over the stage and she climbs and swings on it and it moves up to maybe 70-90 feet above the stage. She flips upside down, etc. Pretty circusy to me.
She also has a harness with a 4-way cable system (like those cameras flying over the field at a football game) that she straps into and it takes her well off the stage, over the crowd, up to a couple hundred feet. It was actually pretty cool because for those of us that stay way to the back in such crowd settings, she got pretty close, maybe 50 feet away.
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When I was a kid, a singer would come out and just sing, nothing else. Of course, we only had radio.
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Well, yeah. A lot of things have changed since you were a kid. And since I was a kid.
But using trapeze or cable systems on stage to fly out over the crowd isn't really something "new" unless you consider the early 1980s to be "new." Rock band lead singers were doing it back then. And perhaps before then, I couldn't tell you.
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The only concerts we go to are for old foggies like us, folks sit around in tuxes and play complex tunes with some dude waving a baton at them.
Nobody is on any trapeeze thingee.
I think I prefer the acoustics in Cincinnati to those in Atlanta. Or maybe it's the orchestra or conductor, I'm not sure. The wife wants the guy in Cincy to move here and take over, he's French also. Nice guy.
They have some circ du solay thingee happening near us also, probably have trapeezes.
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What is the best hot dog going?
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What is the best hot dog going?
I'm afraid to jump in, as my tastes may be too "macro". Any grilled hot dog works good.
How do I dress mine?
Generous mustard
Just enough chili to know it's there
A mountain of cheddar cheese.
Yeah I know. That's the same as a Sonic cheese coney. Except they drown the thing in chili and only a few cheddar shards.
I prefer B&M baked beans and tater tots to go with.
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I ain't no hot dog snob, I like all kinds.
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Oh and I'm not a big fan of baked beans, way too sweet for me. Ranch style is my preference for pre-packaged cheapo beans.
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What is the best hot dog going?
Once upon a time, there was a hot dog shop called "Coney Island." I have to believe that it was in New York City, but I don't know that to be the case. I was started by a Greek immigrant. They made small, short (ca. 5") hot dogs called "coneys." The topping was yellow mustard, a mild chili, and onions. The only extra was cheese. They were cheap. 5 cents or so at the start, back around 1900. He spelled "wieners" as "weiners" to avoid any trademark infringement. Or maybe just because his English spelling was not so good. The original guy licensed other Greek immigrants to start similar restaurants with the same name in other cities.
One of the licensees was a guy named Christos Economou, and he started a "Coney Island" in Tulsa in 1926. It was successful. It was an institution in downtown Tulsa by the 1940s. When I first ate there around 1963, it was in a deep but narrow storefront. It was old and dark and dingey. The coneys were prepared behind a line of counters down the left side of the space and the customers ate in old-fashioned all-wood school desks down the right side.
By around 1970, there was still the original Coney Island, but there began popping up a sort of local franchise operation called "Coney I-lander." All owned by the same Enonomou family as far as I know. When Christos died, the business was split and one of his heirs got the original downtown store, and another (or others) got the Coney I-landers scattered around the Tulsa metro area.
So now, under the original "Coney Island" name, some are opening in the D-FW area.
I haven't eaten at any of the Texas locations, but the ones in Tulsa--"Island" and "I-landers"--are great places to go and get 3-4 coneys, or you can get tamales, or you can get Frito chile pie.
Nothing fancy. No Polish dogs or Chicago dogs. Just bun, wiener, mustard, chili, onions, and cheese. I don't care for raw onions, so I get mine without them.
(https://media-cdn.tripadvisor.com/media/photo-s/0e/fb/01/e0/yum-yum.jpg)
10-15 years ago, a guy in Norman wanted to start a Coney I-lander there. But the Economou heirs supposedly didn't want to expand beyond their existing footprint, so they said no. The guy in Norman reverse-engineered the product (the chili was the only hard part) and got it about 95% right in his place called "Top Dawg Coneys." (Top Dawg was the mascot for the Sooners' basketball teams back then.) This is why finding out about Coney Islands in D-FW was a big surprise to me. Maybe the money was right this time around.
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Coneys are a staple at Cincinnati chili parlors.
They run about $1.79 each, but on occasion they have a sale for a buck.
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You can get hot dogs at a lot of restaurants, but I can't think of a single hot dog specific restaurant in Austin. Not like places like Chicago where I saw restaurants specifically devoted to the "Red Hot."
There are hot dog vending carts downtown and on 6th street at night, maybe that's the closest? Houston has a chain of restaurants called "James Coney Island" that I've always assumed was a hot dog place, though I've never been to one.
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You can get hot dogs at a lot of restaurants, but I can't think of a single hot dog specific restaurant in Austin.
For some reason Texas is not so big on Hot Dog eateries, although yes there are a very few in some larger towns (wienerschnitzel?)
Up farther north Hot Dogs are much more of a thing.
But utee, do you remember Mad Dog & Beans?
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I do indeed remember Maddog and Beans. But I don't recall a hot dog there, for me it was usually a burger.
And good point, I do think we have a der Weinerschnitzel in Austin once again (we had one when I was a kid and there was a kids-eating-area that was designed to look like a biplane, it was awesome!). That place closed in the 80s but a new one has opened up at Burnet/Braker sometime in the 2000s.
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We had Der Wienerschnitzel (correct spelling--"wiener" comes from "Wien"--German for Vienna) restaurants in Tulsa back in the '70s. I don't know when they went out of business. The site closest to where I live now is a Whataburger that was closed for over two years due to tornado damage and only reopened last summer.
As far as the national Wienerschnitzel chain goes, they've dropped the "der" (I believe it was the wrong gender and should have been "das") and now they supposedly serve schnitzel--a breaded, fried veal cutlet.
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So I picked up my first winter seasonal, a 6-pack of Live Oak Primus which is a delicious (and strong) weizenbock.
At least 12 oz of it will be going into the chili I'm making today, as well.
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Oh and it's finally cool enough in Austin to really enjoy some Oktoberfest, glad I stocked up back in August!
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What's up with this seltzer craze? Well, I know, they ran out of other ideas.
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Just the latest iteration of wine coolers/Zima/hard ciders. Basically they're alcoholic drinks for people that want to get drunk but don't like the flavors of any alcohols. They're also lower in sugar and therefore lower in calories so the Mich Ultra crowd gravitates toward them as well.
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Mich Ultra crowd
I am a full supporter of macro brew but Mich Ultra sucks to me. Do I need to try it again? So many friends seem to like it - I bought a sixer once and it had no taste to me.
And make no mistake, I can fully appreciate low-rent swill. I down Coors original like water.
But Mich Ultra just seemed like a waste of time and taste buds.
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Took the wife for lunch to Sweetwater Brewery, solid beers and good food, nice day.
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I am a full supporter of macro brew but Mich Ultra sucks to me. Do I need to try it again? So many friends seem to like it - I bought a sixer once and it had no taste to me.
And make no mistake, I can fully appreciate low-rent swill. I down Coors original like water.
But Mich Ultra just seemed like a waste of time and taste buds.
Mich Ultra has no flavor by design, because it's "beer" for people that don't actually like beer. It's low carb for the keto crowd.
It's for people that don't like drinking, but want to be drunk.
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Man, how much Mic Ultra would it take to GET drunk? I doubt I could do it.
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Man, how much Mic Ultra would it take to GET drunk? I doubt I could do it.
ABV is 4.2% so the same as most other American light beers. You can get drunk on those but you definitely have to work at it.
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I will drink a bottle of wine tonight and not be a all drunk, though I would not drive. The I often have something hard, like gin, over five hours, and with food.
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if I'm out to dinner and will drinking a bottle of wine with my meal, I usually start with a couple quick martinis to get things rolling
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I like to have an aperitif of maybe Kir or a Pastis, then a bottle of wine with dinner, and then a digestif of Cognac or Armagnac.
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much too sophisticated for a dirt farmer
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much too sophisticated for a dirt farmer
Bulljive, you like liquor that tastes good. You'd dig it.
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yup, a glass of scotch is usually my after dinner drink
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I got somewhat of a liking for calvados after a heavy meal. Or marc (which is pronounced "mar").
The French don't like "h" or consonants at the end of sentences.
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I got somewhat of a liking for calvados after a heavy meal. Or marc (which is pronounced "mar").
The French don't like "h" or consonants at the end of sentences.
Do they "drop" the consonant, or do they re-jigger the sentence so there's no word at the end that has a terminal consonant?
I note that "r" is a consonant. Does that one not count because it doesn't have a hard sound?
What's the rule on "s" at the end of a word? Seems like those often/nearly always get dropped.
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A consonant at the end is only pronounced if the next word in sentence starts with a vowel.
Boulevard is pronounced roughly "boo-luh-var", no "d" sound at the end.
"Marc" is pronounced "Mar". Calvados oddly enough is pronounced as it sounds, maybe because Normans aren't quite French enough. Sometimes they call it simply "calva".
https://www.youtube.com/watch?v=fxpLQZdyYkk (https://www.youtube.com/watch?v=fxpLQZdyYkk)
We know two folks named Bernard and another Gerrard, and the d is not pronounced.
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Sounds like there's a swallowed vowel between the "l" and the "v" in "Calvados."
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A consonant at the end is only pronounced if the next word in sentence starts with a vowel.
Boulevard is pronounced roughly "boo-luh-var", no "d" sound at the end.
"Marc" is pronounced "Mar". Calvados oddly enough is pronounced as it sounds, maybe because Normans aren't quite French enough. Sometimes they call it simply "calva".
https://www.youtube.com/watch?v=fxpLQZdyYkk (https://www.youtube.com/watch?v=fxpLQZdyYkk)
We know two folks named Bernard and another Gerrard, and the d is not pronounced.
Yup, my best buddy in Nantes-- our local field service engineer-- was named Bernard Jean. No d at the end of Bernard, or rather, it was just totally swallowed. it was "kind of there" but not really, if that makes sense? I couldn't really pronounce it correctly so my best approximation was just "Bear - Nar."
He'd laugh and say "that's not my name" but he never understood that when he called me "Mar-KOOS-a" that it wasn't my name either, which is Marcus, pronounced as you'd expect it in English. But the French are weird that way... :)
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Another strange phenomenon of pronunciation, this time in English, is-- why do many Brits, and even some New Englanders, add an "r" to the end of words that end in "a?"
For example: "Hey, I have an idear!"
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I have no idear ...
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Another strange phenomenon of pronunciation, this time in English, is-- why do many Brits, and even some New Englanders, add an "r" to the end of words that end in "a?"
For example: "Hey, I have an idear!"
Maybe for the opposite reason that some Americans--Southerners, usually, drop the final "r" in words like "runner." And sometimes also do the same thing you mentioned. My 9th-grade Alabama history teacher said both "runnah" and "winder" (for "window").
Brits who speak Received Pronunciation wouldn't be adding an "r" to the end of words. It would have to be someone with some non-standard accent. People from Yorkshire or Cornwall, maybe.
The word to describe use of the "r" is "rhotic." British Received Pronunciation is non-rhotic. "Motha and fatha went fuhthah down the road."
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Yeah, dropping the R is different than adding an R.
I have no idea why they do it, but one of my best friends of all time was a Brit who was one of my TAs when I was an engineering student at UT. His undergrad was at Oxford but I don't remember where he was born. He didn't do the "add an r" thing but he definitely noticed it and was as confounded as I.
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I read somewhere (and doubted it) that the British accent of our revolutionary period was very much like today's American accent, and their current accent came later.
Of course, one encounters all sorts of accents in Britain, but I mean the more typical "TV accent". I've met a few Germans who I thought were Brits because their English was so good. My step son speaks accentless American English and French which is impressive to me, both like a native. The wife has a nice French accent. It's interesting how good her English is until something gets technical, or financial, or medical, etc. That makes sense, you wouldn't learn what "death benefit" means in French class, or Required Minimum Distribution.
I may be busy next week as the wife goes in for a "hip revision". Interesting term, I've had to translate a lot of medical jargon for her of late.
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I read somewhere (and doubted it) that the British accent of our revolutionary period was very much like today's American accent, and their current accent came later.
Of course, one encounters all sorts of accents in Britain, but I mean the more typical "TV accent". I've met a few Germans who I thought were Brits because their English was so good. My step son speaks accentless American English and French which is impressive to me, both like a native. The wife has a nice French accent. It's interesting how good her English is until something gets technical, or financial, or medical, etc. That makes sense, you wouldn't learn what "death benefit" means in French class, or Required Minimum Distribution.
I may be busy next week as the wife goes in for a "hip revision". Interesting term, I've had to translate a lot of medical jargon for her of late.
British Received Pronunciation (traditional "BBC English") is a result of the Great Vowel Shift in the English language that began in the mid-14th century and ended in the early 18th century. The earliest English settlers came to America in the middle of that, about the time of the death of Shakespeare. And, generally, their speech did not continue shifting, so that by the time of the American Revolution, Americans spoke more like Shakespeare had than the average Englishman did.
Alvin York of WWI fame came from an isolated mountain community in Tennessee, and supposedly spoke something like Shakespearean English.
Here are a some videos on how Shakespearean English sounded: https://www.youtube.com/watch?v=WeW1eV7Oc5A&t=1s (https://www.youtube.com/watch?v=WeW1eV7Oc5A&t=1s), https://www.youtube.com/watch?v=y2QYGEwM1Sk (https://www.youtube.com/watch?v=y2QYGEwM1Sk), and this long piece: https://www.youtube.com/watch?v=iqmgeth4tFY (https://www.youtube.com/watch?v=iqmgeth4tFY).
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In a recent report shared by the IWSR, figures reveal that Tito’s Handmade Vodka has overtaken Smirnoff as the best selling vodka brand in the U.S. Following volume growth of more than 20 percent in 2019, Tito’s is now also the best selling distilled spirit in the country.
Jack Daniel’s Tennessee Whiskey was the third best-selling spirit brand last year, followed by Fireball Whisky and Crown Royal. Vodka remains the largest spirit category by volume in the U.S., despite surging sales of hard seltzers.
Launched by Bert “Tito” Beveridge in 1995, the brand’s rise to the top of the spirits category has been remarkable — particularly within the last decade. According to Statista, Tito’s sold 1.2 million 9-liter cases in 2013. By 2018, that figure had risen to 7.4 million cases, or 66.6 million bottles. That’s more than one million per week.
Tito’s sales surge likely comes from its dual popularity among trade and consumers. In a recent Punch article, which polled American bartenders on their go-to well liquor brands, Tito’s emerged as the favorite in the vodka category. Bartenders pointed to “brand recognition” and “reliability of the liquid” as their main reasons for favoring the brand.
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Yup, good on Tito. A really good guy who has earned his success.
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I was down in Florida where we had "free beer" at nightly events. The usual choices included Mic Ultra and Bud Light. I had been playing baseball all day, so this wasn't as awful as it might have been. At one event later there was Modelo as an option and I ordered one, which to me is barely different from the former two options.
One event had another option and it was just as "bad". They also had some wine and the last night when we had a banquet I resorted to their "house wine" at this country club, and it was quaffable (though not transcendent). I have concluded that Americans in the main don't like beer, so they drink stuff labeled beer to "be cool" or something.
I brought on my own to the room some Sam Adams lager and the difference of course is astounding. I guess it tastes too much like real beer???????
I also picked up some Sierra Nevada as I thought the wife would like it OK, but I much prefer Sam's.
The local Sweetwater 420 Pale Ale here is actually very decent for a lighter kind of beer, it actually has some flavor beyond carbonation.
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Sam Adams' Boston Lager is too hoppy for my taste. I like the Boston Ale better.
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Agree but I haven't even seen the Boston Ale around here in several years.
I drink local breweries almost exclusively, no matter where I am. Fortunately we have some excellent ones here in Central Texas, but these days I find that no matter where I travel, there's some local beer that's worthy of sampling.
Of course, I'm in the midst of my annual "Sober January" right now, so no beers to be quaffed for me, for a couple more weeks at least.
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As far as Mexican beers, Modelo isn't very good, but Negra Modelo is.
And Bohemia is actually a VERY good rendition of a typical European pilsner.
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Sam Adams' Boston Lager is too hoppy for my taste. I like the Boston Ale better.
I do as well, but have not seen it in years. SA makes all sorts of other renditions, but no ales.
I still like the lager about as well as anything.
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I guess I haven't had SA Boston Ale in several years either. Maybe Sam doesn't brew that variety anymore.
My esposita picked up some Josephsbrau WinterBrew from Trader Joe's. It's a double-bock lager. Pretty good for the relatively cheap price, IMO.
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As far as Mexican beers, Modelo isn't very good, but Negra Modelo is.
And Bohemia is actually a VERY good rendition of a typical European pilsner.
Mexico has a beer thats not Corona
who'd a thought
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Mexico has a beer thats not Corona
who'd a thought
Oh yeah, they have a bunch of national brands, their equivalents of our Bud-Miller-Coors. There's Dos Equis, Carta Blanca, Sol, Tecate. None of those are particularly good, but I do like Pacifico Clara, although it's yet another macro, it's a pretty light pilsner/lager but still has good flavor, the perfect beer served ice cold after mowing the lawn in July heat.
And Mexico has a burgeoning craft brew industry as well, like most countries around the world.
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As far as Mexican beers, Modelo isn't very good, but Negra Modelo is.
And Bohemia is actually a VERY good rendition of a typical European pilsner.
agreed
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I stopped drinking Corona because of this virus thing ...
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in ridiculously heavy doses, it's the antidote
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I stopped drinking Corona because of this virus thing ...
Switching to Lone Star?
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I hear that attracts ticks, so no.
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I hear that attracts ticks, so no.
Probably the sort of ticks that carry Texas Fever.
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Lone Star is not a tasty beer. It's also not owned by a Texas company nor is it brewed by a Texas company, so there you have it.
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I don't drink it.
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Wise man.
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I had one once. It was my lone sample, and not a star.
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Probably lots of beer will be consumed in the USA this afternoon/evening. I'm still in the midst of Sober January (even though it's February) so I'll be enjoying some sparkling water during the festivities.
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did you get a late start last month?
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Probably lots of beer will be consumed in the USA this afternoon/evening. I'm still in the midst of Sober January (even though it's February) so I'll be enjoying some sparkling water during the festivities.
Yeah, didn't start til the 6h and we were still on vacation until then.
Also, I'm probably taking this into March this year, to drop some lingering lbs that have been tough to shake, and get back to being skinny John Stamos rather than pudgy John Stamos... ;)
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I'm not drinking any more ...
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I'm not drinking any less
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I'm not drinking any less
:57:
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I had zero alcohol yesterday.
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Same here. :)
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I should have had a little less
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No beer and no pizza make utee94 something something...
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(https://images2.minutemediacdn.com/image/upload/c_fill,g_auto,h_1248,w_2220/f_auto,q_auto,w_1100/v1555926233/shape/mentalfloss/homershining_0.jpg)
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Don't mind if I do!!!!
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my favorite simpson line
Everytime I learn something new, something old gets pushed out.
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my favorite simpson line
Everytime I learn something new, something old gets pushed out.
Sorta like that time I went to a wine tasting class and forgot how to drive?
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(https://media.giphy.com/media/4pMX5rJ4PYAEM/giphy.gif)
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10 Great “Intro to Craft” Beers for the Hop-Averse
https://www.pastemagazine.com/drink/craft-beer/10-great-intro-to-craft-beers-for-the-hop-averse/ (https://www.pastemagazine.com/drink/craft-beer/10-great-intro-to-craft-beers-for-the-hop-averse/)
I agree with this. Some of my favorites
haven't tried #4. Allagash White
it's on my list
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12 Craft Beers That Taste Like … Beer!
https://www.craftbeer.com/craft-beer-muses/12-craft-beers-that-taste-like-beer (https://www.craftbeer.com/craft-beer-muses/12-craft-beers-that-taste-like-beer)
Never fear. Beer tasted like beer long before it tasted like a pastry, a latte, or a milkshake, and a new movement of crushable lagers is sweeping through the craft beer world, making beers that taste like beer cool again. Of course, if you ask the country’s craft brewers themselves, most of them will tell you it never stopped being cool, so shed your lager hang-ups and enjoy one of these beer-flavored craft beers!
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10 Great “Intro to Craft” Beers for the Hop-Averse
https://www.pastemagazine.com/drink/craft-beer/10-great-intro-to-craft-beers-for-the-hop-averse/ (https://www.pastemagazine.com/drink/craft-beer/10-great-intro-to-craft-beers-for-the-hop-averse/)
I agree with this. Some of my favorites
haven't tried #4. Allagash White
it's on my list
Allagash White is tasty. It's a Belgian-style witbier, like Hoegaarden or Celis White. I'd put Celis well above it, since it's the best Belgian witbier on the planet, but Allagash has nothing to be ashamed of. They do mostly Belgian styles and they're all quite good.
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good to know
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My Month of Flagships: Yuengling Traditional Lager
https://www.pastemagazine.com/drink/craft-beer/yuengling-lager-flagship-february/ (https://www.pastemagazine.com/drink/craft-beer/yuengling-lager-flagship-february/)
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Do you guys find that the glass makes a large difference in the flavor? I have four Riedel beer glasses I break out when I'm tasting more than drinking.
Of course, I'm a devotee of Riedel for wine as well.
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Beer always tastes better when consumed from a glass, and each beer style has a specific glass that works best. The Belgians will not serve you a beer out of an improper glass that doesn't match the style. Since every Belgian brewery releases its own glassware per specific style, it makes it pretty simple over there, but not so simple elsewhere.
The shaker pint glass is actually considered to be the worst one, the wide open top allows too much of the nose of the beer to escape, and like wine, the smell is very important to the flavor. The relatively straight sides also allow too much of the carbonation to disappear too quickly.
Anyway, the tl;dr version is Yes. Beer glass makes beer taste better, and the proper glass even more so.
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makes a large difference as opposed to drinking from the can
as far as the different shapes of glasses, it's much more subtle - for me
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From the distilled spirits world, there's a reason why all the glasses look the way they do (mostly).
Sometimes it's stemmed to keep your hands from making the liquid warm. Sometimes, it's cupped because your hands SHOULD warm it. The tops are curved or concave to capture or expand the nose.
Champagne glasses are made special to distribute the carbonation - either flat and broad for one type or tall and slim for others.
Since beer is still alive when you drink it, I'd guess that the better beers are also enhanced by proper selection of servingware.
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I used to do a wine tasting with 3-4 kinds of wines and 4 different kinds of glasses. Folks would be astonished, all of them, at the difference, and it's more than just shape.
Those cheap Libby wine glasses are pretty awful.
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I used to do a wine tasting with 3-4 kinds of wines and 4 different kinds of glasses. Folks would be astonished, all of them, at the difference, and it's more than just shape.
Those cheap Libby wine glasses are pretty awful.
Yup, beer is just like wine, the glass makes a big difference.
It's also about mouthfeel. I like the thin edge of a Riedel glass against my lips, over a thick, chunky cheapo glass. It feels better on the mouth, and in the hand.
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The other feature in Riedel is the microscopic roughness of the glass surface which hold a thing film of beverage to enhance the aroma, or as the French say "Boukay".
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An amazing test is to get a bottle of pinot noir and another of cab/merlot, and taste each of them in a pinot glass and then a cab glass. The glass changes each of them rather markedly. The pinot glass has a more open design and places the wine on the correct part of your pallet. I think it's silly to drink a $20 plus pinot from the wrong kind of glass.
(https://i.imgur.com/Ds9eyJt.png)(https://i.imgur.com/STSSYYA.png)
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the wrong glass is still much better than drinking from the bottle
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the wrong glass is still much better than drinking from the bottle
Yup. Or can.
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I was referring to wine, I suppose someone has wine in the can
apparently, light doesn't bother wine as much as beer?
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There are cans of wine these days, one brand is not nearly as awful as I expected.
Undereood makes a fairly decent pinot noir in a can. I didn't like their pinot gris at all.
We went for a long walk in the park into a part we had not explored before and found Orpheus brewing just off the park up a hill and dutifully got a couple cans of pilsner and sat on their deck to quaff same. It was "OK".
https://www.orpheusbrewing.com/contact/ (https://www.orpheusbrewing.com/contact/)
The view from the deck was nice, and the day here is fantastic, so it was good. We were the only folks on the deck at the time.
(https://i.imgur.com/Wf4H30P.png)
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Lighstrike can definitely affect wine. The recent trend toward clear bottles, especially for rose' wines, is not a good one.
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Heat is the major problem with wine. And probably beer as well.
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so, perhaps wine and beer will be more common in cans
blinded by science
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Light seems to be worse for beer than heat, although neither is particularly good.
Cans are superior packaging vessels for either. They're impervious to light, and they're also superior to cork or bottlecaps, for preventing the entrance of air into the container.
But opening a 750ml can of Bordeaux definitely doesn't sound all that appealing to me, gotta admit.
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cans need better marketing
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cans need better marketing
The word is definitely out among the craft brew crowd. Cans are the standard at this point, bottles more rare by the month.
But for wine? Not sure we'll ever see it really catch on. The bottle is pretty tied into the culture.
Mis en bouteille au chateau just has a beautiful ring to it...
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The wine in a can is mostly used for picnics and outings of that ilk. The other advantage is they are 350 mL, so half a bottle. I don't see anything wrong with it, but I prefer the Stelvin closures (screwcaps) in any wine not meant for some aging. I despise synthetic corks, and even the composites are problematic at times because I use an "ah so" cork remover.
Incidentally, Kirkland has a "box wine" Napa cab for $13 for 3 L that is entirely palatable. They have an Oakville Napa cab for $20 that is excellent.
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That Costco box cab is tasty, I agree. But box wines make it difficult to gauge consumption. I had to stop buying them...
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The wine in a can is mostly used for picnics and outings of that ilk. The other advantage is they are 350 mL, so half a bottle. I don't see anything wrong with it, but I prefer the Stelvin closures (screwcaps) in any wine not meant for some aging. I despise synthetic corks, and even the composites are problematic at times because I use an "ah so" cork remover.
Incidentally, Kirkland has a "box wine" Napa cab for $13 for 3 L that is entirely palatable. They have an Oakville Napa cab for $20 that is excellent.
do you drink older aged wines often? or just don't want to mess with multiple gadgets?
I have a Rabbit that someone gave to me as a gift
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That Costco box cab is tasty, I agree. But box wines make it difficult to gauge consumption. I had to stop buying them...
boxes also block light!
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Indeed they do.
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I probably have a wine with some age on it every couple of weeks or so. I don't have as many friends over now as I did in Cincy. I still have a fair bit of "aging wine" in the inventory stashed here and there. In a condo it starts to be a bit of a challenge. I had a corner wine rack in the house that held 180 bottles.
The ah so works well for me usually. It takes a deft bit of wrist rocking to get the prongs seated. The box wine also keep air out. Oxygen is bad for wine unless in teensy amounts. The flavinoids that tend to make wine taste astringent (folks often call it "dry" incorrectly) will slowly polymerize with a bit of oxygen around and you no longer taste it, so the wine smooths out. This is why you might swirl wine in your glass if it is "tight", or use a decanter.
I'm not convinced the aerators work, they should work, but my experience with them has been meh.
This is an ah so if any is wondering, it's worth getting a more expensive one I findL
(https://i.imgur.com/3znTrIF.png)
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I guess mine is a knock off called houdini
obviously could cause problems with aged corks
bottles don't collect here for extended periods
(https://target.scene7.com/is/image/Target/GUEST_153e8f60-08f0-482e-84de-961343c61b29?fmt=webp&wid=1400&qlt=80)
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Budweiser Nitro Reserve Gold
tried my first glass tonight - not bad - was hoping for better - it's smooth
pairs remarkably well with Schmidt's German Beer Summer Sausage and Lay's Chile Limon chips
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When I was doing wine classes, I'd be serving 6-12 bottles per class. Folks were amazing how fast I could pull the cork (usually, on occasion one would be problematic).
I was musing about being in college and a bar near campus had "Dark Schlitz", which I liked, and considered "elite" beer, or something. It was unusual. We didn't have much else, Coors was ultra rare and a major treat even though I thought it tasted like water.
Stroh was a beer that came about when I was in school that was weird, said to be "Fire Brewed". The cheap beers came out during that time also, Red White and Blue was the cheap version of PBR, Busch of course, Milwaukee's Best was a beer - Miller? What were the other beers out in the 1970s?
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well, this was the early 80's but next to the red, white, & blue beer was "generic" Beer
Strohs fire brewed replaced Schlitz at the Miles Inn Tavern with the frosted schooners
Falstaff and Hamms were popular beers in the region in the 60's and 70's
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yup, remember the Coors phenom back in the day - of course the Colorado state line wasn't far before the national 55mph speed limit
the other rare beer that made it to Iowa was Olympia
My grandmother made me one of these..................
(https://i.pinimg.com/originals/fe/c9/38/fec93858cc3871c50ad7ff2c4e26bff6.jpg)
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When I got to Cincy, they had these Schoenling's Little Kings. They also 3.2 beer, swill they served at pizza joints etc. because they were not allowed to serve real beer (meaning Bud). Ohio is weird.
My first full day in Chapel Hill we had to take tests all day and I finished and went downtown to a bar and asked for a gin and tonic, the buy told me they didn't serve mixed drinks. Coming from Athens, that was shall we say a surprise.
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I remember "Dark Schlitz." I thought it was better than the regular stuff.
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Little kings and dark Schlitz were better than others
also had the Mickey's mean green malt - in big mouth like Schmidt
(https://www.picclickimg.com/d/l400/pict/222975386497_/Vintage-Schmidt-Heileman-Beer-%C2%A0barrel-bottle-with-cap.jpg)
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Lots of memories from college drinking Mickey's Big Mouth. Well, partial, fuzzy memories, anyway.
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we used to play "quarters" with the Mean Green
the game usually didn't last long
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There was a bar in Athens called the B&L Warehouse, because that's what it was. It had two stages at each end and one band would set up whilst another was playing. They had two long bars down the other two sides, and just some rickety chairs and a few tables in the middle. Tuesday night was quarter beer night. I remember some of the bands they had were pretty good, I don't know if I ever heard WSP or REM or the B52s though.
I lived in an off campus dorm that would have "keggers" every so often, all the beer you could drink if you had the ID showing you were a resident. I was underage at first. I got fairly sloshed one night as I recall and ended up passed out in some gals' room. I woke up the next morning, she was asleep, I was on the floor, nothing happened, so I went down to my room to try and recover.
The cafeteria ladies would see me walking in and they'd start my breakfast every morning, 4 eggs over light with grits and toast, it would about be ready by the time I got OJ and coffee. They were nice ladies.
College life was pretty insane now that I look back on it.
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we had quarter 10 oz glasses of PBR in the small town bar during happy hour
that way the keg wouldn't go as stale. at the end of the keg I'd use a salt shaker to add a little head
Keggers while I was at UNL were $2 per plastic cup, free refills.
that's when I learned to drink beer, never liked it much before then. Drank canadian whiskey and bourbon in high school
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(https://i.imgur.com/S9GT8u5.jpg)
This is the IPA my neighbor game me. It's pretty decent I think, and not crazy on the hops despite the name. Catawba, NC.
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IBU 26
I could drink that
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The wife does not like bitter beer at all, and she liked this one. I think it had decent balance.
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filled 3 growlers last night
2 with Boulevard Tank #7 - 8.5 ABV and 38 IBU
1 with Gable MUNICH HELLES - 5.0 ABV and 22 IBU
one of the #7s is empty
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we had quarter 10 oz glasses of PBR in the small town bar during happy hour
that way the keg wouldn't go as stale. at the end of the keg I'd use a salt shaker to add a little head
Keggers while I was at UNL were $2 per plastic cup, free refills.
that's when I learned to drink beer, never liked it much before then. Drank canadian whiskey and bourbon in high school
Was Nebraska "UNL" before you guys moved to the B1G?
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[img width=463.991 height=500]https://i.imgur.com/S9GT8u5.jpg[/img]
This is the IPA my neighbor game me. It's pretty decent I think, and not crazy on the hops despite the name. Catawba, NC.
Is there a connection between Catawba and a dragon?
If Catawba were 150 miles ESE, I'd guess that it might have something to do with Fort Bragg, home of XVIII Airborne Corps.
(https://upload.wikimedia.org/wikipedia/commons/0/07/US_Army_18th_Airborne_Corps_CSIB.png)
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The town is probably named after the eponymous grape. Well, no it's named after a group of Indians who lived there once I see.
The dragon is a takeoff on the Loch Ness Monster. You can read their humorous blurb below from the back label if you enlarge this.
(https://i.imgur.com/zLQhI2D.png)
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Was Nebraska "UNL" before you guys moved to the B1G?
yes, because there's UNO
university of Nebraska - Omaha
and UNK - Kearney
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UNC is like that, there is a UNCC, UNCW, UNCG, but UNC is rarely UNC-CH, I see it at times.
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it's why the U of T - Austin is just that
not UTA
because there's a U of Texas - Arlington
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when a Texan says UT they know which one youre talking about
the other is just for non Texans
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Tennessee? They have a kind of similar ugly orange color. I hate orange. Teams I despise with orange:
Tennessee
Florida
Auburn
Georgia Tech (they can't even get orange right)
Eastern Michigan
Clempsum
Texas is actually OK even though they usually beat us.
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I guess you understand you are on the Big 12 board
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I guess you understand you are on the Big 12 board
When did that happen?
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B12 B12 B12!!!!!!!
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Anyway, that beer is in Kroger here for $9/6, so it is somewhat distributed at least. The profusion of beer types today is quite something. I still just pick up Sam Adams if I feel like some beer. The wife likes Classic City beer, which is about negative IBU but not bad at all (when it's cold).
(https://i.imgur.com/lthaWhq.png)
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This thread just needs some kind of update, sitting here sad and lonely for over 2 weeks. So here is a picture of a delicious pilsner, of which I will be having several as soon as it hits 5:00. And on a Friday during COVID quarantine, 5:00 actually means 2:00. Or maybe 12:00...
(https://www.porchdrinking.com/wp-content/uploads/2019/08/LiveOakPilz.jpg)
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I snuck out of the office at 2:30 Friday and started on this well known lager
(https://images.freshop.com/00018200000164/8f07d85749f6a484ab35e30352df1432_large.png)
the event I'm attending today will be providing these little 12ozers for a buck a peice!
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https://www.craftbeer.com/craft-beer-muses/dont-drink-another-beer-before-reading-this (https://www.craftbeer.com/craft-beer-muses/dont-drink-another-beer-before-reading-this)
Every year. Every damn year I have to work the same handful of beer festivals, slinging sample-sized portions of beers I don’t even know how to categorize anymore. By the end of the day, I am left with a thought: I think we forgot how to drink craft beer.
I’ve got a beer in front of me as I write this. It’s Stone IPA, my go-to. Go grab yourself a beer you find yourself going back to again and again. It’s a rare thing these days, but apparently, so is this experience–drinking with intent.
My name is Simon Nielsen. I’m head brewer at Central Waters Brewing Company in Amherst, Wisconsin. If you could share one thing about yourself with me, what would it be? Mine: connecting with others and using beer as the vehicle to do so was the main reason I was drawn to craft beer to begin with. There are plenty of beers for people who want to drink beer alone. But I want to talk about creating connection.
You know the first thing that tells me a person knows how to drink beer? They look at it!
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Meh. Drink what you like on two occasions. When you're alone, and when you're with someone.
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Meh. Drink what you like on two occasions. When you're alone, and when you're with someone.
Don't mind if I do!
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I look askance when "experts" tell me what to enjoy and how to enjoy it. I like advice, that's how I learn, but not some snooty "command" ...
And nearly all real experts are good at saying "I find what works well for me is ...", or here is something to try. For example, most of us have a dominant nostril. You can determine this easily enough by closing off one and smelling something like wine that has smell and trying the other. Then in future you can small wine by tilting your head and using that better nostril. Or, not. You can pour it and drink it without smelling it if you wish.
As opposed to "This is how you should drink whatever ...".
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Yeah folks all have their own opinions. Some of those "experts" will even tell you that you should be using brandy-based orange liqueur in your margaritas!
:)
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some experts think the shape and material of the container you drink from is better or not as better
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Indeed some do.
As always though, you should drink what you like, how you like!
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I've had experts show me how to taste wine critically. They provided some words to describe different parts of the wine experience. How does it smell initially? How does it feel on the tongue? On the front? As you swallow it? Afterwards? Each of these (and more) contributes to your enjoyment (or lack thereof) of contacting wine.
Getting the words involved, and knowing where and how to sense them, helps me describe what I like or don't like. Certain regions, manufacturing processes, and drinking techniques tend to favor different parts of the experience. That's helpful in examining what might be a good experience before purchasing and opening one of the infinite offerings available.
That's not to say I always pick a bottle that optimizes the likelihood of enjoyment. Availability, price point, intent, and frankly my mood at the time are much more likely to determine my selection.
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When I was teaching wine classes, I would describe the "perfect wine" as one that cannot be described. It is just good. I'm sure the pros can break it down, but to the rest of us, it is a wine with great BALANCE such that no one feature dominates the experience.
I've been through those tasting classes and for me they were a waste of time beyond understanding how they go about it. I think it detracts from enjoyment to approach wine that way UNLESS you are trying to write about it or rate it (which I also hate).
Now there is something to understanding whether you like high levels of tannins or a more fruit forward wine or oak and butter, whatever, but I personally don't get in the weeds with descriptors. The wife prefers "smooth" (low tannin) wines but I find I can give her a Big Boy with some age on it and she likes it a lot even if the tannins are pretty strong, and she can dislike a low tannin wine if it is flabby and morose.
Oddly enough she tends to prefer American wines except for Champagne.
Drink what you like how you like and when you like and to hell with experts.
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That was, more or less, my point and I forgot to include it. =)
The experience was valuable because now I can discuss what I like and don't like using words that wine enthusiasts might understand. I can read a bottle and get a vague feel for what might be inside.
Ultimately, though, I'm going to open a bottle, drink the contents (I know what I wrote!), and want it to be enjoyable in the moment. I'm not going to spend time breathing it, sipping it, swishing it, gargling it, and rolling it. I'm going to drink the stuff.
It's meant to be enjoyed, not analyzed.
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I used to never buy anything I had not tasted first, but since moving that changed. And Costco has such crazy wine prices I take a shot on something and it usually is quite good and I go back and get more.
We rewatched the movie "Somm" the other night. It almost put me to sleep, ha.
The Kirkland brand wines are in my experience about 90% great values.
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I like beer.
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It makes me a jolly good fellow!
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It helps me unwind.
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and sometimes it makes me feel mellow
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Whiskey's too
much rough.
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Champagne costs too much
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Tito's puts my mouth in gear.
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This little refrain should help me explain as a matter of fact I like beer…
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Line-hog!
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Champagne costs too much
The real stuff does. Kirkland has a real Champagne for $20. It's meh. The better values I find are Cremants from Burgundy or Alsace. They are usually made the same was from the same grapes but from a different region. Cavas can be quite good also for $10-15 (Spain). The wife loves Kirkland Prosecco, which I quaff with her at times.
I picked up a 12 pack of Sweetwater 420 because it is nearly summer and the wife likes low hop lighter beers and this one I can drink.
It is a bit chilly here this AM, was 58°F when I woke up. Nice to have the place open to the elements.
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There are some cavas and proseccos that I like.
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(https://i.imgur.com/iDcUC0x.png)
She's sipping vermouth and she thinks I'm uncouth
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she might be correct in this case
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I'm not a fan of vermouth. I drink martinis desert-dry.
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Yeah, I never understood the addition of vermouth. Tonic water works for me, or nothing at all.
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Wife likes Manhattans. I usually have some sweeter vermouth around.
Since it's hot and I'm not on a boat where I should be, I made gullywash (https://www.uncommoncaribbean.com/grand-bahama-island/gully-wash/) this weekend. I make it with Beefeater gin (the only gin I really use - otherwise what's the point?), at just about a 50/50 mix.
Now, if I could find conch meat in Waco...
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My fav is Tangueray Ten, but I make do with the regular stuff usually.
I find the Ten evaporates when I get it home.
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My fav is Tangueray Ten, but I make do with the regular stuff usually.
I find the Ten evaporates when I get it home.
I actually really don't care for gin. If I'm using it, it's because I've got to have the juniper hit. London gin is very "juniper forward".
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Bombay Sapphire for me thank you very much.
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that's my go to
Roku Japanese gin is very good imo
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My fav mixed drink is a simple G&T with lime. I don't find the expensive tonic water to be worth it, but I think my taste buds are not very discerning.
The Ten has a heavy botanical influence that I like neat and cold.
I find I enjoy just about any craft beer that is not flavored. The flavored stuff loses me, but I like flavored vodka.
Ha.
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Hendrick's gin has some botanical flavor
I prefer bombay and roku
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I tried the major gins one after the other, never tried Roku, will do it.
I ran through many of the bourbons, still settled on Woodford. The vodka thing I did switch to Tito's though I keep some Grey Goose around if the wife decides she wants some. She is prejudiced.
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have her try Ketel One
it's European and MUCH better than Goose
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She's French. Ketel One isn't.
I don't have the best taste buds in the world, but I once did a blind taste of cold vodkas neat and GG was my favorite, KOne was last in the group.
Chopin was second. Of course I was drunk by the time I finished the 17th vodka.
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personal preference
I prefer Tito's to GG
haven't found one I like better than Ketel
obviously, we are both correct
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Yup, for the money, Tito's is the best IMHO. I am very happy with it especially with TW or whatever.
I bought a bottle of Hennessey XO Cognac in France (not that it's any different there) and that's a bit of a special occasion after dinner item.
That is probably the smoothest distilled item I've ever had, can't think of anything close.
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Vodka's job is to add warmth to the drink. It really isn't supposed to have much of a "taste" at all. Tito's has always been really good at just getting out of the way.
Hennessy cognac is something I like to use to demonstrate glassware and environment. That is, if you pour Hennessy into a shot glass and swallow it, it hurts! It's a cold bite of ethyl alcohol that just really isn't that pleasant!
If you put that same shot into a snifter and let your hand warm it for about 5 minutes, then sip, you get all the happy esters in your nose from the bulb glass. The warm liquid becomes almost candy type smooth with none of the brutal bite the shot had.
It's also why it's a crime to drink it outta the bottle! If you're just looking to consume booze, by all means be my guest! I do it too on occasion. Just don't waste the fine craft built into the cognac to do it.
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Just wanted to say, I still like beer.
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We're fortunate to have good beer these days for about $1.50 per in a store. Then it's $7-8 in a bar.
When I started drinking, there was no good beer, unless you think St. Pauli Girl is. Or skunky Heinekin. One dive in Athens had dark Schlitz I liked. I could pop over the main street for lunch after German and make it across campus to chemistry the next period.
Dark Schlitz. I remember when Stroh came through. And someone would "import" Coors, which was thought to be superb. Then the Lite beers happened. I recall drinking a fair bit of Red White and Blue, which is cheapened PBR, or Busch, which is cheapened Bud.
-
red white and blue was the same as generic beer
horrible
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I was a poor college student. I had a buddy who'd split a case with me on Friday nights, we got whatever was cheap. Then I got a GF and that stopped it for a while, the GF was not cheaper though. The dude was from south Georgia and drove a jacked up Mustang and was a liberal, interesting fellow.
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being poor leaves some undesirable choices
I was also poor in college
it was the reason I didn't finish
really couldn't afford college and was adverse to taking out loans
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I wasn't really poor, my Dad paid for it, he even let me keep the scholarship money (which wasn't much). I was more cheap than poor, which helped out when I went to grad school, where I was getting paid about enough to cover expenses until the very end.
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I'm making a lot of rum punches these days.
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My wife likes beer, which is good, mostly the Pilsner types. Some of them have decent flavor of course. Some don't.
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I'm making a lot of rum punches these days.
We're doing ranch water out by the pool quite a bit this summer.
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I have a weakness for gin and tonics.
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bombay or Roku with a slice of lime or lemon
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I'm a bigtime lover of gin and tonic.
Bombay Sapphire is my "house" gin. My i s c & a aggie wife likes Hendricks but that's not really my jam.
I also usually keep a couple of less common bottles around, right now I'm enjoying some Boodles that was a recommendation and is priced about the same as Sapphire, and some Old R'aj that was a gift and appears to be considerably more expensive. They're both tasty but I don't think they're any better than Sapphire.
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My favorite gin is Tanqueray Ten. I like it on ice, no tonic. I usually get the standard version. Flavored vodka.
I picked up some Famous Grouse (scotch) and find it's pretty good for me also (or bad).
My wife picked up some flavored vodka, a cheaper brand of some ilk, it was pretty bad. Lime flavored I think. Meh. Smirnoff I think it was.
She also like rose' and grapefruit liquor, which to me is quite odd.
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Tanqueray Ten is okay. If a bar has that and not Sapphire, then I'll order it and be fine with it.
Famous Grouse is one of the blended scotches that I actually like.
My wife likes the grapefruit flavored boutique vodkas. Honestly I'd rather just squeeze fresh grapefruit into a plain Tito's. But I suppose there are times when grapefruit aren't in season.
I love rose', typically prefer the French ones, like from Provence.
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I'm doing a wine tasting tomorrow that is all rose'. My wife nagged me about the e'.
δ ▼▬8cXV
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Rose' all day.
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µé
I found the é
ALT 130
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We're doing ranch water out by the pool quite a bit this summer.
My daughter bugged me a bout ranch water a couple of weeks ago. Significantly easier build than the rum punch. I just hafta remember to keep Topo Chico on hand.
They're not bad! Less syrupy than my usual Margarita concoction. There's still 3oz of tequila in a pint glass!
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worst beer I ever had was Texas Pride
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Coors Light comes to mind, but it's not horrible, just tasteless. Aside from skunky beers, I've had some bad "beer" that was flavored with something, like pumpkin.
Ech.
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Coors Light is WAY better than any Budweiser product, because it has almost no flavor, compared to having disgustingly bad flavor, like Bud.
No offense intended to any lovers of Budweiser products who might happen to be on this message board...
My daughter bugged me a bout ranch water a couple of weeks ago. Significantly easier build than the rum punch. I just hafta remember to keep Topo Chico on hand.
They're not bad! Less syrupy than my usual Margarita concoction. There's still 3oz of tequila in a pint glass!
Yeah, I still love a good margarita but they're sweet enough they get really heavy after a while. Ranch water is great as an all-day-at-the-pool kind of beverage.
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worst beer I ever had was Texas Pride
sounds horrid
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sounds horrid
It was but you could get drunk on $3
and for a college kid that was special
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Never heard of this (or maybe never put 2 and 2 together) until recently.
Small beer
From Wikipedia, the free encyclopedia
Small beer
(https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Bier_bioshopenmout.jpg/220px-Bier_bioshopenmout.jpg)
A modern Belgian tafelbier
Type Lager or ale
Country of origin Europe and North America
Alcohol by volume Between 0.5% to 2.8%
Small beer (also known as small ale or table beer) is a lager or ale that contains a lower amount of alcohol by volume than most others, usually between 0.5% and 2.8%.[1][2] Sometimes unfiltered and porridge-like, it was a favoured drink in Medieval Europe and colonial North America compared with more expensive beer containing higher levels of alcohol.[3] Small beer was also produced in households for consumption by children and by servants. It is a commonly held belief that in many places (especially towns and cities) it was safer to drink than the water available,[4] however this is a myth.[5]
History
At mealtimes in the Middle Ages, persons of all ages drank small beer, particularly while eating a meal at the table. Table beer was around this time typically less than 1% alcohol by volume (ABV).[6]
It was common for workers who engaged in laborious tasks to drink more than ten imperial pints (5.7 litres) of small beer a day to quench their thirst. Small beer was also consumed for its nutrition content. It might contain traces of wheat or bread suspended within it.
In 17th century England, it was an excise class which was determined by its wholesale price. Between the years 1782 and 1802, table beer was said to define that which cost between six and eleven shillings per barrel and the tax on this class was around three shillings. Cheaper beer was considered small beer while the more expensive brands were classed as strong (big) beer. The differences between small beer and table beer were removed in 1802 because there was much fraudulent mixing of the types.
Small beer was socially acceptable in 18th-century England because of its lower alcohol content, allowing people to drink several glasses without becoming drunk. William Hogarth's portrait Beer Street (1751) shows a group of happy workers going about their business after drinking table beer.[2] It became increasingly popular during the 19th century, displacing malt liquor as the drink of choice for families and servants.[7]
In his A Plan for the Conduct of Female Education, in Boarding Schools published 1797, writer Erasmus Darwin agreed that "For the drink of the more robust children water is preferable, and for the weaker ones, small beer ...".[8] Ruthin School's charter, signed by Elizabeth I, stipulates that small beer should be provided to all scholars, and larger educational establishments like Eton, Winchester, and Oxford University even ran their own breweries.[9]
To a large extent, the role of small beer as an everyday drink was gradually overtaken in the British Isles by tea, as that became cheaper from the later 18th century.[citation needed]
Contemporary usage
Small beer and small ale can also refer to beers made from the second runnings from the stronger beer (e.g., scotch ale). Such beers can be as strong as a mild ale, but it depends on the strength of the original mash. This was an economic measure in household brewing in England until the 18th century, and still produced by some homebrewers.[citation needed] it is now only produced commercially in small quantities in Britain, and is not widely available in pubs or shops.
In Belgium, small or table beer is known as tafelbier and their many varieties are still brewed. Breweries that perpetuated in this type included De Es of Schalkhoven and Gigi of Gérouville in the Province of Luxembourg.[10] In the US, a Vienna lager was a popular table beer before prohibition.[11] Small beers are also produced in Germany and Switzerland albeit using local brewing methods. In Finland, new alternatives continue to be sought for the beverage.[12]
In Sweden beer with an alcohol content of 2.25 per cent by volume, or less, sold as lättöl ("light beer"), is legally classified as a soft drink (lättdryck), exempt from alcohol tax and age restrictions, made by virtually all breweries, sold in all grocery stores and commonly served in company lunch canteens.[13]
In art and history
Literature
Metaphorically, small beer means a trifle, or a thing of little importance.
"Small ale" appears in the works of Shakespeare,[a] William Thackeray's Vanity Fair, and in Ellis Peters' Brother Cadfael series, and "small beer" appears in Thackeray's Barry Lyndon.
Graham Greene used the phrase "small beer" in the metaphorical sense in The Honorary Consul.
When David Balfour first meets his uncle Ebenezer in Robert Louis Stevenson's novel Kidnapped, Ebenezer has laid a table with his own supper, "with a bowl of porridge, a horn spoon, and a cup of small beer". The small beer, horn spoon, and the porridge, indicates Ebenezer Balfour's miserliness, since he could afford much better food and drink, but it may also be meant to convey the "trifle" meaning as an indication of Ebenezer's weak, petty character.
In the song "There Lived a King" in the Gilbert and Sullivan comic opera The Gondoliers, small beer is used as a metaphor for something that is common or is of little value.[14]
History
Thomas Thetcher's tombstone at Winchester Cathedral features a poem that blames his death on drinking cold small beer.
Benjamin Franklin attested in his autobiography that it was sometimes had with breakfast. George Washington had a recipe for it involving bran and molasses.[15]
William Cobbett in his work "A History of the Protestant Reformation" refers to a 12th-century Catholic place of hospitality which fed 100 men a day – "Each had a loaf of bread, three quarts of small beer, and 'two messes,' for his dinner; and they were allowed to carry home that which they did not consume upon the spot." (Pg. 90, TAN Books, 1988)
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It's interesting, to me anyway, how drinking water was dangerous until fairly recently, unless you lived away from humans and had a decent well.
You'd be better off drinking urine healthwise.
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derned chemists
using logic to encourage drinking urine
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Old beer brands I recollect:
Stroh - fire brewed, whatever that could possible mean, tasted pretty bad to me
Schlitz - tasted like Bud to me
Falstaff - tasted worse than Bud
Lone Star - not very good
Jax - worse than Lone Star
Heileman's - not very good
Hamm's - still around in a few spots, not very good
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Just got back from New Orleans, drank a lot more bourbon than beer on that particular trip.
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Just got back from New Orleans, drank a lot more bourbon than beer on that particular trip.
glad you got back safely
I understand its getting a bit rowdy there
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glad you got back safely
I understand its getting a bit rowdy there
Is it? I didn't hear or see anything unusual while we were there, but I also didn't watch the news.
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nothing like Chicago
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Yeah I heard about Chicago. But it seems like Chicago is pretty much always like that now.
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nothing like Chicago
nothing is like Chicago
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I've been there a few times, always enjoyed it.
More-so than New Orleans
but, the last time was around 2007
not planning to go back
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Chicago's a great town. It's huge, compared to New Orleans. I'm sure it has more restaurants overall by a significant margin, but they are more spread out.
The quality of restaurant and entertainment options per square foot, is much, MUCH higher in New Orleans, than in Chicago. But that's not a knock on Chicago, it's higher in New Orleans than in any other city I've ever been to, on the entire planet.
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Tis a pity I had such a poor time in NO, I won't ever go back, and I'm pretty sure I missed out. Our experience was that bad.
I would list Boston as one city we had some pretty good food, along with SF and LA. Usually if you visit a city for say a week, you might find 1-3 really good dining experiences, the rest being OK. We had some good food in Savannah each time we've been. There are three places in Hilton Head we like a lot. Cincinnati had/has some really outstanding restaurants for a city that much out of the way, I thought, but I knew where to go.
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Most big cities have some excellent dining options. I'd say "all" but I haven't been to every big city on the planet.
Houston and Dallas don't have the history of places like Chicago or NY or Boston, but they both have outstanding food. Houston is especially diverse in ethnic options, as a port city and hub of finance and industry in the southern US.
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I used to go to Houston on business almost monthly, which was nice in February, not great in August. I got wined and dined at some nice places. I even saw a baseball game in the Astrodome. One place specialized in game, I had elk of some sort.
My favorite places often are holes in the wall that are really good.
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Sure I love hole in the wall discoveries, sort of the "barn finds" of the restaurant world.
And I love really top notch restaurants that are known for making great food, too.
I don't really care one way or the other, because good food is good food.
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Old beer brands I recollect:
Stroh - fire brewed, whatever that could possible mean, tasted pretty bad to me
Schlitz - tasted like Bud to me
Falstaff - tasted worse than Bud
Lone Star - not very good
Jax - worse than Lone Star
Heileman's - not very good
Hamm's - still around in a few spots, not very good
Stag.
No wonder more and more people
Are joining the Stag line
For extra-dry Stag beer!
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Buckhorn.
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drinking New Glarus Fat Squirrel tonight
damn fine beer from Wisconsin
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I did try a few local beers from around Louisiana whilst in New Orleans and I gotta say they were pretty disappointing.
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but, not as bad as Budweiser
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Obviously.
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but, not as bad as Budweiser
Or Jax--brewed in New Orleans.
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Yeah Jax is basically their version of Lone Star or Pearl. I've had it before and know better than to try it again.
I'm talking about more modern craft beer. I guess they put so much energy into catching and eating anything and everything that comes out of a swamp, that they never really learned how to brew beer.
It's okay, I can forgive them whilst just drinking Old Fashioneds and Sazeracs.
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Many believe that the first Sazerac called for cognac, a spirit that was prevalent in French-influenced New Orleans during the 1800s. A cognac called Sazerac-de-Forge-et-Fils was served at the original Sazerac Coffee House, and Antoine Peychaud (inventor of the cocktail’s necessary Peychaud’s bitters) was known to enjoy combining his bitters with French brandy.
Featured Video
Rye Whiskey in :60
It’s possible that phylloxera, the 19th century vine-rotting epidemic that upended Europe’s wine trade, resulted in rye whiskey supplanting cognac in the cocktail. It’s possible that New Orleans’ residents simply substituted their preferred spirit into the drink. It’s also conceivable that Sazeracs were always made with rye whiskey, not brandy, and that well-intentioned claims to the contrary are based on incorrect intel. Regardless of the hard-to-trace history or how the potential liquor swap occurred, this much is certain: The cognac version has its charms.
Distilled from grapes, cognac produces a different Sazerac than grain-based rye whiskey. While rye lends its trademark spice notes to the drink, cognac moves the flavor profile in a fruity and floral direction. Both versions are equally strong, provided that you’re using spirits of similar proof, and each allows the fiercely aromatic absinthe to shine.
This recipe was shared by bartending legend Gary Regan. Try making it yourself, and see the difference. Better yet, make a couple Sazeracs side by side, one with cognac and one with rye whiskey. Only then can you crown a champion.
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Better yet, make a couple Sazeracs side by side, one with cognac and one with rye whiskey. Only then can you crown a champion.
Challenge accepted.
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The craft beers today are mostly great in my world, though some at times get too cute obviously. I avoid IPAs with crazy names and anything with fruit.
A balanced IPA will be to my liking.
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i find there's a lot of decent craft beer, perfectly drinkable, but very little excellent craft beer.
The market has become saturated and standardized with beers that all tend to taste the same, unless they're going for something really funky but in those cases it often ends up so extremely over the top, that it either doesn't taste like beer, or doesn't taste good, or both.
But I keep on trying new ones just the same. Every now and then, I find something truly great.
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I don't recall a beer I'd call truly great, just beers that are very good IMHO. I don't know what the upside would be. I've had wine that was truly great a few times, not just because of the label. I'm happy with a Sam Adams or even a 420 if it's hot out.
The restaurant at Sweetwater Brewery is one of the best I've found as a beer place, the food is better than the usual bar food and they have a great selection some items only available there. I take visitors there fairly often. Great patio area. When they finish the Beltline I'll be able to walk there fairly easily, long walk.
Visit - SweetWater Brewing Company (https://www.sweetwaterbrew.com/visit/)
(https://i.imgur.com/o4aWhbh.png)
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everyone has their preference
my preference of beer tastes changes with the seasons, probably similar to wine
I find Guinness, Anchor Steam, Bob's 47 from Boulevard and a few others as great beers
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Guinness is a truly great beer, agreed.
There are definitely some great craft beers out there, for sure. In most cases they're already identified and known. And if there are, say, 20 craft breweries in a large city, two or three of them might each have one or two great beers. And most breweries produce at least 10-20 styles regularly. So out of 200-400 beers in a city, 3-6 might be great.
Which is why I say there's a lot of decent, drinkable craft beer out there, but only a very small percentage stands out as great.
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And since the my comment on my experience with NOLA's beers kind of spurred this bit of the discussion, I'll say that I haven't tasted a single great beer from that city, and most of the craft beer I've sampled from there, I consider below average. In one place I actually ordered a Sam Adams rather than the locals they had on draft, since I'd already tried and been disappointed in those local selections.
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Speaking of Sam Adams, the difference between its Boston Ale and its Boston Lager is the difference between beers I like and beers I don't like.
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Speaking of Sam Adams, the difference between its Boston Ale and its Boston Lager is the difference between beers I like and beers I don't like.
I think you're suggesting that you like the Boston Ale and not the Boston Lager?
If so, I'm with you. I like the Boston Ale WAY better than the brewery's flagship beer, the Boston Lager.
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see, I prefer the lager
but, us Bud Men prefer lagers to ales, for the most part
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I like lots of lagers. Sam Adams just isn't one of them.
All pilsners are lagers and I love a good Czech or German pilz. Vienna-style lagers are delicious too, when executed well. Marzens (aka Oktoberfestbiers) are lagers, plenty of tasty examples of those. Bocks are lagers, I dig them too.
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I used to prefer the SA Ale, but I don't see it around any more. The lager is fine with me. Back in the day, it was the first widely available decent US beer.
I hear Budwar is very good but have never had it.
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Budvar (original Budweiser) is a standard Czech pilsner. It's tasty.
Like pretty much all beer, it's better in its own region. Shipping beer around the globe tends to degrade its quality. So the Budvar I had in the Czech Republic, was better than what I've had here in the US. But it's still decent, here. It has far more flavor, of course, than the American Budweiser.
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We once thought Michelob was high end beer.
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We once thought Michelob was high end beer.
That's certainly the way it was marketed!
But of course personal taste matters most. As you well know, there are some very tasty wines that are inexpensive. And there are some expensive wines that aren't all that tasty. Beer's no different.
And now, after all this beer talk, I'm thirsty for a Czech Pilz. Good thing I have the best one on the planet, in my beer fridge, right now.
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I'm having a glass of Kirkland Cabernet box wine right now.
It's amazing. I'm fixing beef stew with leftover grilled ribeyes.
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I'm having a glass of Kirkland Cabernet box wine right now.
It's amazing. I'm fixing beef stew with leftover grilled ribeyes.
On my way, when's dinner?
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beef stew in this heat???
hopefully the air conditioner is operating well
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I like lots of lagers. Sam Adams just isn't one of them.
All pilsners are lagers and I love a good Czech or German pilz. Vienna-style lagers are delicious too, when executed well. Marzens (aka Oktoberfestbiers) are lagers, plenty of tasty examples of those. Bocks are lagers, I dig them too.
yup, pilsners Vienna-style Marzens Bocks
the fat Squirrel from New Glarus is a nut brown ale - I really enjoy a good brown ale
my favorite is Newcastle - I cornsider it to be a great beer
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Yup I love Newcastle Brown Ale.
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Harp Lager is another of my favs I consider great
along with a handful from Live Oak Brewing
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see, I prefer the lager
but, us Bud Men prefer lagers to ales, for the most part
I have nothing against lagers.
But Sam's lager is hoppier than I like it.
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I have nothing against lagers.
But Sam's lager is hoppier than I like it.
Yup. They were doing that long before the recent trend of breweries attempting to make "India Pale Lagers." Blech.
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I can enjoy most beers as long as the International Bitterness Units are 30 or less
leaves out most IPAs
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I can enjoy most beers as long as the International Bitterness Units are 30 or less
leaves out most IPAs
If a beer is balanced between hop and malt character, the IBU can be above 30 and it still tastes good. Live Oak Pilz, for example, is a classic Cech pilz that I don't think many folks would describe as being overly hoppy, and yet it rates a 36 IBU. It's just that it ALSO has a really strong malt backbone to balance and carry those flavors forward.
Brutally over-hopped IPAs, on the other hand, have no balance. No nuance. No subtlety or finesse. Just tongue-blistering hops.
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you are correct - I really like the Live Oak Pilz
and I've enjoyed some others over the 30 IBU, but they are rare
so, when perusing the menu at a local brewery I start with the selections at 30 IBU or less
in the spring/summer there are fewer bocks, marzens on the menu and I try more things
my daughter is a fan of the sours, I've found one or two that I can almost enjoy
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you are correct - I really like the Live Oak Pilz
and I've enjoyed some others over the 30 IBU, but they are rare
so, when perusing the menu at a local brewery I start with the selections at 30 IBU or less
in the spring/summer there are fewer bocks, marzens on the menu and I try more things
my daughter is a fan of the sours, I've found one or two that I can almost enjoy
In Belgium, where sours were pretty much invented, nobody drinks more than one or two sours at a time. Only Americans who seem to believe that "nothing exceeds like excess" would ever think of drinking more than that. Much like the way IPAs became the driving force in American craft beer-- for some reason our national psyche just doesn't take well to subtlety and nuance.
Despite all the wild ales and sours and lambics and other oddball styles Belgium makes, the majority of beer consumed there, is still pilsner/light lager. Large national brands Maes, Jupiler, and Stella carry the most volume.
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My "motto" I use to describe American stuff is:
"If some is good, more is better."
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(https://scontent.ffod1-1.fna.fbcdn.net/v/t39.30808-6/293428292_480938267079991_2156566020607987916_n.png?stp=dst-png_s600x600&_nc_cat=102&ccb=1-7&_nc_sid=9267fe&_nc_ohc=_Nhoeigsti0AX9Ogpt6&_nc_ht=scontent.ffod1-1.fna&oh=00_AT_QuxXajuDdj5hxlMcWSzFua7lJqURQILpp54LfQQAfGg&oe=62D5D1F4)
#5 & #13 are in Sewer City, both solid,
I need to try more
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I find more difference between types in one brewery than between breweries. A lot more. They all seem to make some good beers, the ones I've tried. There are four in walking distance, fairly long walks in two cases.
I don't know about walking home.
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stay away from the 10% ers
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I like both ales and lagers in general.
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Yup same here.
Belgian ales and English ales and German ales are my favorites. As discussed before, too many American ales are based on the west coast IPA tendency to brutally over-hop the heck out of everything.
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This happened in wine with zinfandel and chardonnay in particular, but really with every varietal in the US.
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IPA stands for "India Pale Ale." These were beers that were crafted in England, and shipped from England to India, during the Occupation.
Hops are a preservative, and the flavor diminishes over time. Excessive hops were added to IPAs in order to preserve them during this long transcontinental journey, and when the beer reached its final destination, the bitter hop character would diminish and mellow, resulting in a pleasant drinking experience similar to what you'd have in the home country of England, from a beer that was freshly brewed and had far less bitter hops added because it didn't have to make the trek to India.
I've enjoyed many English IPAs over the years-- after they've been properly aged and rested, as they would have if they'd been shipped to India.
But Americans, being who and what we are, decided we needed to brew these beers with excessive hops, and then drink them immediately. The resulting bitterness was never intended for consumption, but of course Americans did American things, and here we are. For almost two decades, it completely ruined the American craft beer palate, and we're only in recent years emerging from that and finding breweries willing to brew better nuanced and more flavorful beers, instead of the standard too-bitter over-hopped American IPAs. But even so, the West Coast IPA still dominates the American craft beer market.
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I am having good luck finding balanced IPAs. When I ask for them, the bar tender nods and gives me 2-3 choices usually which are fine.
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I am having good luck finding balanced IPAs. When I ask for them, the bar tender nods and gives me 2-3 choices usually which are fine.
Yup, it can be done.
The relatively recent trend of "hazy IPAs" or "juicy IPAs" or "New England IPAs" are considerably less bitter than their West Coast counterparts, and I've found several of them to be enjoyable.
They're still not ever going to be my go-to beers, though.
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We were in Asheville at two different places that had a decent tap lineup, and I got decent IPAs at both. Sometimes they include the bitterness rating on the menu.
That helps.
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Yup, it can be done.
The relatively recent trend of "hazy IPAs" or "juicy IPAs" or "New England IPAs" are considerably less bitter than their West Coast counterparts, and I've found several of them to be enjoyable.
They're still not ever going to be my go-to beers, though.
Ed Zachery
and the IBU rating helps, I stay in the low 30s or below
unless I get a recommendation
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Long ago and far away, there was a beer named Heineken. It was said to represent the very best of Europe, and only the most sophisticated of American pallets could truly appreciate its wonderfulness.
I thought it stunk and tasted terrible.
Was (is?) Heineken stinky beer because it was (is?) overhopped, or for some other reason?
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It comes in green, not brown bottles, and is shipped, and sunlight is the nemesis of beer, as is heat. Beer bottles are usually brown for good reason.
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A really nice longform article on Live Oak Brewing here in Austin, from the folks at GoodBeerHunting.
https://www.goodbeerhunting.com/blog/2022/9/13/bamberg-on-the-colorado-live-oak-brewing-company-in-austin-texas?fbclid=IwAR3U38n7hlZ50tCqJU-_aJcnFTherK1qSLuqpErfezmR9qKE2RGTRSGRe7Q
@MrNubbz (https://www.cfb51.com/index.php?action=profile;u=17) in case you don't check down here, I know you're always interested in beer stuff. :)
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utee have you ever considered brewing your own beer
there are brewing supply stores all over
I got into it at about $100 but today it might be twice that amount
I dont do it anymore but back in the day I could bottle several cases at about 25 cents a beer
today cost would be somewhat higher
anyway it was a lot of fun
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utee have you ever considered brewing your own beer
there are brewing supply stores all over
I got into it at about $100 but today it might be twice that amount
I dont do it anymore but back in the day I could bottle several cases at about 25 cents a beer
today cost would be somewhat higher
anyway it was a lot of fun
Yeah I started home-brewing with Bald Greg in the mid 90s, like about a billion other people. I enjoyed it, but it's a lot of work. And the most important part of the job is also the most tedious and boring-- cleaning and sterilizing everything. That was about the time I met and became friends with Chip at Live Oak, and I could just go to his brewery and drink all kinds of great beer, for free, without all the work.
Every now and then I think about getting back into it. I sold off all my equipment a couple decades ago, but maybe someday.
If I ever did, my first beer would undoubtedly be a (https://chainlinebrewing.com/beer-item/cerne-czech-black-lager/)Černé Czech Black Lager .
(https://chainlinebrewing.com/beer-item/cerne-czech-black-lager/)
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A really nice longform article on Live Oak Brewing here in Austin, from the folks at GoodBeerHunting.
https://www.goodbeerhunting.com/blog/2022/9/13/bamberg-on-the-colorado-live-oak-brewing-company-in-austin-texas?fbclid=IwAR3U38n7hlZ50tCqJU-_aJcnFTherK1qSLuqpErfezmR9qKE2RGTRSGRe7Q
@MrNubbz (https://www.cfb51.com/index.php?action=profile;u=17) in case you don't check down here, I know you're always interested in beer stuff. :)
Czech-style Pilz, or award-winning Hefeweizen - They could stop right there,nothing else needed really I have 3 Marzens right now,Great Lakes Gold Medal Winner of course and Thirsty Dogs from Akron and FestBier from Columbus brewing. Nursing them of course as the nights have been dipping into the 50s,might go for a stroll here shortly and see if I can raust up Mad King Ludwig,we've met
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Czech-style Pilz, or award-winning Hefeweizen - They could stop right there,nothing else needed really I have 3 Marzens right now,Great Lakes Gold Medal Winner of course and Thirsty Dogs from Akron and FestBier from Columbus brewing. Nursing them of course as the nights have been dipping into the 50s,might go for a stroll here shortly and see if I can raust up Mad King Ludwig,we've met
I've had a couple 6-packs of various Oktoberfest beers in the fridge for the past several weeks, and a few nights ago it dipped down to 69, so I took that as a sign to crack one open. :)
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If I ever did, my first beer would undoubtedly be a (https://chainlinebrewing.com/beer-item/cerne-czech-black-lager/)Černé Czech Black Lager .
Sad day about 3 weeks ago my local corner market closed after being in business since '77. Fetched me all sorts of fine suds.He procured for me Sprechers Black Bavarian Lager from Milwaulkee.I hear they know a thing or two of zymurgy up there. If you are are having problems with fridge content I've been known to make cameos. No sense sending FF
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They're still not ever going to be my go-to beers, though.
You're a young man still - don't do it!!!
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If I ever did, my first beer would undoubtedly be a (https://chainlinebrewing.com/beer-item/cerne-czech-black-lager/)Černé Czech Black Lager .
(https://chainlinebrewing.com/beer-item/cerne-czech-black-lager/)
nice
overnight lows in the low 40s here a few nights ago
had to close the window about 3am
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(https://scontent.ffod1-1.fna.fbcdn.net/v/t39.30808-6/293256730_2590246517776873_6977029642887810182_n.jpg?stp=cp6_dst-jpg&_nc_cat=100&ccb=1-7&_nc_sid=8bfeb9&_nc_ohc=V6zSqGdmQkIAX8j9opd&tn=h3RKF0195C_Cy8Vu&_nc_ht=scontent.ffod1-1.fna&oh=00_AT8Hv-4OyS9UU-2CxypYdeZiApCd7xmiKzbMqQu5Xa6iDw&oe=6332689E)
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I don't know that I've ever had a Falstaff.
What I do know is that Falstaff used to sponsor the baseball Game of the Week with Diz and Pee Wee.
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one of my grandad's favorites
he'd sit me on the bar when I was 3 or 4 and give me a taste in a shot glass
my mother did not approve
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Did you ever drink Falstaff as an adult? The last of it was produced in 2004, per the Font of All Wisdom and Knowledge.
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yes sir
not bad stuff
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https://www.youtube.com/watch?v=wrScZdC1yn0
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I guess my first beers were from Adolph Coors.
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https://www.youtube.com/watch?v=wrScZdC1yn0
Doesn't make me want to go out and buy some.
But at least I can tell what is being advertised.
More than I can say for a lot of commercials today.
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I guess my first beers were from Adolph Coors.
could get those in Iowa for a long time
had to make a run with The Bandit & The Snowman
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Did you mean "could not get those in Iowa"?
Coors was available in Oklahoma and Texas, but not the upper midwest back in the '70s, IIRC.
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yes, sorry
I had an Aunt who lived in Durango & Cortez, CO
so, there were opportunities
also had an Aunt in Woodland WA, just north of Portland
so opportunities for Olympia beer as well
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Having those aunts was fortuitous!
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I noticed a common beer at bars in France was 1664, or some such date. It was very light and meh.
Their wine is better.
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if you hung with the young crowd you might find wine that was very light and meh.
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if you hung with the young crowd you might find wine that was very light and meh.
Which wines? Rose is pretty light, some can be excellent depending on situation. My wife and her friend had a St. Joseph with the caviar (which I questioned slightly), it was pretty meaty. I think wine does offer a broader range of tastes than beer.
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I'm just guessing the same crowds like search out beers that are light and meh, low calories and carbs, will also find wines with similar characteristics
like wine coolers, whatever those are
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(https://scontent.ffod1-1.fna.fbcdn.net/v/t39.30808-6/293256730_2590246517776873_6977029642887810182_n.jpg?stp=cp6_dst-jpg&_nc_cat=100&ccb=1-7&_nc_sid=8bfeb9&_nc_ohc=V6zSqGdmQkIAX8j9opd&tn=h3RKF0195C_Cy8Vu&_nc_ht=scontent.ffod1-1.fna&oh=00_AT8Hv-4OyS9UU-2CxypYdeZiApCd7xmiKzbMqQu5Xa6iDw&oe=6332689E)
I love ads like this. A bunch of non-specific positive-sounding words that really mean nothing. "America's Premium Quality Beer."
I never had the pleasure of drinking Falstaff, it was around here in the 70s I think but was gone by the time I came of age.
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If you like Bud, you would have liked Falstaff. Or Schlitz. Or Miller. Etc.
Back in the day, my then wife would order "house Chablis" in a bar. That ended of course, in several respects. Gallo once sold something called "Hearty Burgundy" which offends my sensibilities. That also ended.
we do still have "California Champagne" which I find amusing.
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If you like Bud, you would have liked Falstaff. Or Schlitz. Or Miller. Etc.
Don't like Bud, don't like Schlitz, don't like Miller. So I likely wouldn't have liked Falstaff either.
The only macro-swill I find to be tolerable, is Coors. I'm not saying it tastes good, I'm saying its flavor profile is such that I can actually drink it without gagging.
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Coors to me is like Bud Light. There also was Stroh which was "fire brewed", which sounded like a bad idea anyway. One bar in Athens had Schlitz Dark on tap which was quaffable.
As for "light wines", the exist of course, but most early wine drinkers go for "sweet/fruity/buttery" wines.
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Coors doesn't really taste much like Bud (or Bud Light). Coors uses corn as the adjunct, while Bud uses rice. The flavor profiles are very different.
They're similar in that they're generic American macros though, that's for sure.
I don't really understand what "light wine" means. There are some Italian and Sicilian whites, and some rose' wines, that I guess might be described that way. But it's still not really an apt descriptor, I don't think.
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the banquet beer, not the silver bullet
(https://i.ebayimg.com/images/g/fskAAOSwhE5iTyqy/s-l1600.jpg)
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Yeah the silver bullet is something else entirely. It's just SO flavorless, there's not much to it. I don't find it offensive at all, because what is there to be offended at?
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Any Coors I've had seemed like light and lighter beer to me. No flavor.
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I think this as the photo of the week is going to take some beating!
Hot on the heels of Canadian Beer Day, those clever beer scientists have been at it again…
Geddy, Alex and the lovely Hoptologists at Henderson Brewing co, have just announced the arrival of the next Rush beer - 'Signals’, a classic Belgian blonde with Riesling must and cold pressed apples.
Seems to me, it's chemistry…
(https://i.imgur.com/uaAYM6Z.jpg)
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As far as I'm concerned, those guys can do whatever they want. They've earned it.
Also, RIP Neil.
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I likely would not like that "beer", but sure, they can make it, fine with me.
I'm fine with Sam Adams. I;ve never had a beer I considered to be exceptionally better, or even a lot better.
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posted for @847badgerfan (https://www.cfb51.com/index.php?action=profile;u=5)
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Thank you.
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Some of Sam Adams seasonals are good. Their Winter Lager and Old Fezziweg Ale are excellent, IMO.
Their flagship/mainstays are unremarkable.
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I suppose I'm not all that adventurous when it comes to beer. I don't want "remarkable" personally. I don't want "flavors" added, a good beer is fine with me, it can be an IPA if it's balanced (one could say they have flavors added of course). A nice well balanced ale or lager works for me.
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I suppose I'm not all that adventurous when it comes to beer. I don't want "remarkable" personally. I don't want "flavors" added, a good beer is fine with me, it can be an IPA if it's balanced (one could say they have flavors added of course). A nice well balanced ale or lager works for me.
That's about where I am on beer.
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I suppose I'm not all that adventurous when it comes to beer. I don't want "remarkable" personally. I don't want "flavors" added, a good beer is fine with me, it can be an IPA if it's balanced (one could say they have flavors added of course). A nice well balanced ale or lager works for me.
Not sure why you'd equate "remarkable" with "flavors added" that's an odd attempted connection to draw.
I consider a nice St. Emilion Bordeaux to be "remarkable" and there's nothing "added." I consider a top notch Czech Pilz to be remarkable and there's nothing "added."
Remarkable is a word I use for something tasty and worthy of being remarked upon. That's a very simple basic and obvious definition.
Unremarkable translates to something that is not interesting, not special, not memorable, and not worthy of being remarked upon.
Didn't think any of that required further explanation but apparently it did...
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Actually, the best wines I've ever had were "unremarkable" in that it was difficult to remark about them, other than that they were VERY good. I think the same of beer. I don't want a remarkable level of THIS flavor or THAT, no fruit, just balance. A great beverage has balance, in my view, which is unremarkable, to me.
I don't sip a great wine and go on about how it tastes of cherries, or wood, or asparagus, it's just great, and beyond that unremarkable.
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ok
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A thing I always "teach against" in my wine classes is getting too "technical" about tasting. The "Sideways" movie is a case in point, for me. (I enjoy the movie.) When one starts trying to peel apart how a wine tastes, I think one loses enjoyment in simply trying to impress others.
The same is true, for me, with beer, I don't desire something with Reisling must and hard pressed apples. Maybe it's good, it could be. I favor simplicity and simply liking a wine (if I do) or beer. Some of the California wine makers got too extreme, for me, in several ways, and lost the essentials, I think, some of the French, a few fortunately, are following suit.
I had a zinfandel last night that was pretty good, not overly done, I stopped drinking them for years. Maybe it's time to go back.
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So anyway your leap from me saying "remarkable" to some weird assumption about "adding flavors" was odd, and incorrect.
But I don't really feel the need to explain further what I mean when I say "remarkable" so I'll leave it at that.
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Adding fruit to beer to me is an example of trying to make it remarkable.
"Worthy of a remark" of some sort, as opposed to just making a good, balanced, normal beer.
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I'm not using your definition of "remarkable" because I'm not talking about adding anything to beer.
However, the best beer-making countries in the world have been adding fruit to beer for at least a thousand years, so I don't think of that as anything unusual.
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Fine with me, I don't care for those kinds of beers. I don't care for wheat beer either, or overly hopped IPAs.
I do think it's fun to try excesses at times as experiments.
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I'll certainly agree that there are some modern beer styles that are excessive and represent "trying too hard." Brutally over-hopped West Coast IPAs are one example. Overly alcohol-y strong beers and barley wines, created solely to one-up each other, are another. There's a point where it just stops tasting good.
But the Belgians aren't trying to make some big splash with a framboise lambic that includes raspberries and wild yeast, it's simply a recipe that's been made at their abbey or monastery for a thousand years. Take it or leave it, but they're not "adding something" to beer that hasn't been added millions of times before.
And the Bavarians aren't trying to be overly impressive with a hefeweien, wheat is just the grain they chose to make their beer, about 600 years ago, because it was plentiful and readily available. I personally like a good hefeweizen a great deal, but it certainly has a flavor that is distinct from a pilsner or mild lager.
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I don't care how long it's been done, at all. It matters not to me.
It reminds me of the origins of Champagne, they made crappy wine there until they figured out making bubbles in it masked the flavor of their crappy wine. Champagne has been around a long time also, my wife loves it, I don't. And I have all the three expensive ones.
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You might not care that it's been that way for a thousand years, but the point is that it's not "adding something" to beer. It's all just beer. It's been that way for as long as "beer" has existed in Europe. Nothing has been added that is not an acknowledged and accepted part of "beer."
Taking your argument you could say that beermakers are "adding something" when they include hops. While that might be technically true, it's not considered beer, without the hops. And adding TOO much hops results in crappy-tasting American IPAs, but not adding any hops would be just as bad.
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anything beyond the 4 basic ingredients of beer "could be" considered adding something
anything made with one of those 4 missing could be considered - not beer
you know... like adding beans to chili
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anything beyond the 4 basic ingredients of beer "could be" considered adding something
anything made with one of those 4 missing could be considered - not beer
you know... like adding beans to chili
Not really.
Even the Germans don't follow the Reinheintsgebot and they invented that definition.
Many types of lambic beer require-- by definition-- the inclusion of fruit.
There are no 4 ingredients to beer. Never have been.
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Well, I like basic kinds, mostly ales and lagers ...
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Many types of lambic beer require-- by definition-- the inclusion of fruit.
fruit that they added to perfectly good be the produce a specific type
utee likes to argue about beer
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fruit that they added to perfectly good be the produce a specific type
utee likes to argue about beer
It's a subject I know and love.
And the Flemish monasteries were making beer-- without and without fruit-- centuries before the proto-Germans ever imagined such a thing. Your narrow view of what beer should be, is shaped by the tedious rules and regulations established by the Germans in order to illegalize the products of other beer-producing regions that were much older and better at it.
So you're literally taking the beer-nazi view of things.
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Well, I like basic kinds, mostly ales and lagers ...
Well we can certainly agree on that!
And I'll go a little further, and say that I mostly prefer lagers in the summer, and ales in the winter, although there are a few exceptions either way.
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I don't like Belgian beers at all, not a single one I've had ever. I don't consider them real beer obviously. This new fangled trendy stuff is not for me.
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Ha!
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blatant pot stirring isn't nearly as effective
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https://youtu.be/s6NXkH9Wcp8
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https://youtu.be/IOhxnZSf1Fs
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anything beyond the 4 basic ingredients of beer "could be" considered adding something
anything made with one of those 4 missing could be considered - not beer
you know... like adding beans to chili
Shut your whore mouth
I don't care for wheat beer either
You too
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It's a subject I know and love.
And the Flemish monasteries were making beer-- without and without fruit-- centuries before the proto-Germans ever imagined such a thing. Your narrow view of what beer should be, is shaped by the tedious rules and regulations established by the Germans in order to illegalize the products of other beer-producing regions that were much older and better at it.
So you're literally taking the beer-nazi view of things.
Stick to smokin' your meat or sipping Tito's,next time I'll just send fearless to do my easy work
But while beer's popularity waned in the Middle East, it was gaining ground in northern Europe. People there somehow figured out brewing (perhaps via another soggy-bread epiphany) by at least 800 B.C., based on beer residues in a Celtic amphora (http://www.germanbeerinstitute.com/beginners.html) found in modern Bavaria. Dornbusch says the Romans were the first (http://beeradvocate.com/articles/668) to invent the modern brewing process—involving malting and mashing—based on the ruins of a 179 A.D. brewery discovered in a Roman settlement near what is now Regensburg, Germany.
Not a fruit sippin' Belgian or Texican amongst them
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Germans-- Cheating and ripping off other people's ideas since 179 AD.
Why do you think Germany's most-consumed beer is called pilsner?
Are there any towns in Germany named Pilsner, or Pilsn, or Pilzn, or Plzen?
Or, is that town actually somewhere else? Hint-- this is not a map of Germany.
(https://i.imgur.com/E4NGDsf.png)
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Also, Germans have added fruit to beer for centuries, so even if you want to try to hang your hat on that one, well....
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Pilsner's were made in the early 1800s hardly new.And it was actually a lighter version of lager which started where? You bloviating Bohemian. And the Germans just started making Helles Lager in response - it was a competive market before Bud/Miller,Molsons/Labatt.And it doesn't change the fact the Belgians weren't brewing first.So much for "fruits" of your research :D.Oh and New Mexico has much better chili than Texas
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Pilsner's were made in the early 1800s hardly new.And it was actually a lighter version of lager which started where? You bloviating Bohemian. And the Germans just started making Helles Lager in response - it was a competive market before Bud/Miller,Molsons/Labatt.And it doesn't change the fact the Belgians weren't brewing first.So much for "fruits" of your research :D.Oh and New Mexico has much better chili than Texas
Well now you're just trying to be mean.
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Simple Facts:
Belgian beer >> Czech beer >> German beer.
The End.
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You are wrong~Whatever~OLE' ;D
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(I actually love them all. It'd be a pretty sad world without ANY of them)
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If you forward me 1 case of Live Oak,Drew said he will forgive your abuse of bandwidth - it's the least I can do.Hook 'em
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Sure... sure... it's in the mail.
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We had lunch with our guests at the botanical garden and they charged $7 for a CAN of Classic City Lager (which is OK beer, but a six pack in the store is $8).
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Beer/wine/liquor markups at restaurants are crazy. Food margins are very thin, so that's typically where they make it up. This is nothing new but it has definitely escalated in recent years.
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Indeed, I was in the biz, slightly a while back. Wine prices in France are very reasonable.
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Indeed, I was in the biz, slightly a while back. Wine prices in France are very reasonable.
Yes they are. They seem to view it as a table necessity that should be available to all regardless of means. Gotta love the French... :)
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For the three months I was living/working in Nantes, I ate quite a few meals at the hotel, especially on weekdays because often I was too tired to go out and find a restaurant. After the first few weeks, the regular bartender Philippe, started inviting me to eat with the hotel staff. They always ate early (7 or so) in the main dining room, before any guests would come down to eat. So a couple of times per week, I'd eat with them. And because they were comp meals for the staff, served family style, Philippe never charged me. He claimed he had no way to do it, no code for it, but I think he just didn't want to bother.
But what I COULD do, what he COULD charge me for, was wine. So I always ordered a few bottles of whatever the staff told me they wanted that day. And even their best wines were priced reasonably enough that I could buy several bottles and still be within my corporate per diem meal limits. They started to really look forward to the days I'd eat with them, and I did, too. :)
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It didn't hurt that the waitresses and front desk staff girls were all super-cute. I especially liked the young, sultry blonde Veronique.
(I was only 23 so I wasn't creeping, she was at least 20 or 21 herself)
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For the three months I was living/working in Nantes, I ate quite a few meals at the hotel, especially on weekdays because often I was too tired to go out and find a restaurant. After the first few weeks, the regular bartender Philippe, started inviting me to eat with the hotel staff. They always ate early (7 or so) in the main dining room, before any guests would come down to eat. So a couple of times per week, I'd eat with them. And because they were comp meals for the staff, served family style, Philippe never charged me. He claimed he had no way to do it, no code for it, but I think he just didn't want to bother.
But what I COULD do, what he COULD charge me for, was wine. So I always ordered a few bottles of whatever the staff told me they wanted that day. And even their best wines were priced reasonably enough that I could buy several bottles and still be within my corporate per diem meal limits. They started to really look forward to the days I'd eat with them, and I did, too.
I love it when employers put you in situations that practically beg you to find ways to indulge yourself.
I never got food/beer, but for a while in College Station I subleased my cousin's apartment, which was some sort of student-rate complex and super cheap compared to our standard comp rate for hotel/RV-accommodation. I thought hey, I'll save the client money and they'll be happy. The next time I turned in my billing the crew chief called me in his office and said I could not bill that way. He made me get a receipt book and handwrite my own receipts for the standard rate to turn in. I said that was way more money than I was paying, he said then put the difference in your pocket and shut up. It was about an extra $500 per month. Best of all, it was mostly during summer months when the apartment roommates had all moved out and I had the place all to myself. I got paid $500/mo to stay in a nice furnished apartment.
That, and the Aggie girls who seemed to be starved for a male with some testosterone, and.....well, I forget exactly what it is that I don't like about Aggies so much, and the town they come from.
I was also just out of college, and if it was considered creeping.....lol don't care.
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Not in College Station, but when I worked down in the valley I would meet with a lot of landowners who would offer to let me fish their property while I was there. Nice way to kill some time when you're stuck in the butt end of nowhere. Some of them ran some wild game leases and offered to let me hunt on them. Lot of what would be considered exotic game for a south Louisiana guy like me. I'm not a hunter, but if I were it probably would've been a fun time. Some of the guys I worked with did take them up on those offers and had a blast.
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A coworker told me when he traveled, he'd go to Kroger and get a salad or whatever for dinner, and a nice bottle of wine. We had a per diem of $25 per meal, which was an IRS thing back then, and pretty generous in most locales. You could get a loaded salad easily for $5.
Above $25, we had to show a receipt, which was not a big thing.
I did that a few times. Would love to have that situation above in France some time.
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Yeah I rarely eat breakfast so was always able to concentrate my per diem toward lunch and dinner.
And at most of the European fabs I worked at, lunch was paid for by the company, even for suppliers/vendors like I was. So in France, and Belgium, and Sicily, and the NEtherlands, I could basically spend my entire per diem on dinner. It was a nice perk.
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It didn't hurt that the waitresses and front desk staff girls were all super-cute. I especially liked the young, sultry blonde Veronique.
(I was only 23 so I wasn't creeping, she was at least 20 or 21 herself)
I'm not aware that creeping or being creepy has an age component
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https://twitter.com/LiveOakBrewing/status/1585291353717620737
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Every year's version is a little different, last year's was fantastic. Looks like I'm headed to the brewery tomorrow to check it out...
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I'd check it
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Chocolate .... beer?
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Chocolate .... beer?
No chocolate is actually added to the beer. It's the roasted malt that develops some chocolatey notes.
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No, chocolate is actually added to the beer.
Ha.
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I don't mind a mild hint of chocolate, but not too much in my beer
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I don't mind a mild hint of chocolate, but not too much in my beer
You might not even taste it as chocolate, it might bring something else entirely to mind, for you. But that's a pretty common descriptor that is used when talking about dark beers, due to the heavy roasting of the malt. Stouts, porters, dark Czech lagers, schwarzbiers-- all of them are often described as having hints of chocolate notes.
It's not unlike wines when they are described as charcoal or cigar box or toasty-- it's an attempt to describe the subtle, complex flavors that are coming through as a result of the tannins, or the oak barrels, or whatever else has imparted flavor to the wine.
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agreed, but some beers do taste of chocolate to me
if it's very faint I can like and enjoy them
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Well some breweries actually do add chocolate to the beer. I think Sam Adams among others has done this on a couple of their winter seasonals over the years.
I don't tend to enjoy those, either.
But beers with heavily roasted malts that turn out as something described as "hint of chocolate notes" or whatever, tend to be very subtle.
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It's not unlike wines when they are described as charcoal or cigar box or toasty-- it's an attempt to describe the subtle, complex flavors that are coming through as a result of the tannins, or the oak barrels, or whatever else has imparted flavor to the wine.
One actual used wine descriptor is "cat pee", really, usually with sauvignon blanc.
11 Of The Weirdest Wine Aromas | VinePair (https://vinepair.com/wine-blog/11-weirdest-wine-aromas/#:~:text=Cat's Pee,you often come in contact.)
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well, that's a deal killer for me
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One actual used wine descriptor is "cat pee", really, usually with sauvignon blanc.
11 Of The Weirdest Wine Aromas | VinePair (https://vinepair.com/wine-blog/11-weirdest-wine-aromas/#:~:text=Cat's Pee,you often come in contact.)
Some of the ones for Scotch are just as weird. "Band-aid" and "dirty sweat socks" are not uncommon descriptors, especially for the Islay whiskys.
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I think "tasters" often struggle for some unique term to describe what they can't. But I do get chocolaty in dark beer.
Most mass beers taste like cat pee to me, and I've never tasted cat pee.
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Yuengling Beer
Lager Country Is Expanding 🦅🍻
Surprise — we're adding three more states to Lager Country! Can't wait to #BringTheGoods to Missouri, Oklahoma and Kansas!
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I have liked nearly every dark beer I've tasted. But, at most, that's about a dozen different beers.
I would apply the "dirty sweat sox" description (with the addition of "nicely aged") to green-bottle Heineken.
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Ugh, Good Lord above save us from green-bottle beer.
Sounds to me like you should try more dark beers. They're among my favorites.
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I've found pleasure in green bottles
I don't even mind a Heineken from time to time
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Wine can be "corky" or "corked", depending on who is saying it, which means the cork was contaminated with a specific chemical compound (TCA) that makes it smell and taste awful in varying degrees. This is why you taste a wine at a restaurant first. Don't smell the cork though, look at it to make sure the bottle isn't counterfeit and there is no bleed through. Crystals of tartrate may be on it if it's an aged bottle, which can be OK.
I have my wife taste the wine, she's better at it than I am.
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I'll taste the wine
I can always spit it back in the glass if it's undesirable
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I have liked nearly every dark beer I've tasted. But, at most, that's about a dozen different beers.
I would apply the "dirty sweat sox" description (with the addition of "nicely aged") to green-bottle Heineken.
I was reading one of the books about the 101st in Holland(Netherlands).A couple of the GIs took a German machine gun nest on top of a 4-5 story building.The Gerries in turn started dropping mortars on them and collapsing the roof as it caved in the GIs were saved about 15 ft down.It was stacked cases of Heineken,they were most happy in more ways than one.And the Gerries must have thought they were dead as they didn't return
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Even though Ireland is the birthplace of Guinness beer, Britain is the number one consumer of the beverage, Nigeria is second, and Ireland is third. An estimated 40% of all Guinness beer is sold in Africa
I had a few last night
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Guinness is pretty great-- for a Light Beer.
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yes, paired well with a big meal with a beef rib
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Charleston’s Recovery Room Reaches No. 1 for PBR Sales Around the World
For the ninth year in a row, the King Street dive bar sells more PBR cans than any other establishment
For the ninth year in a row, Charleston dive Recovery Room (685 King Street) has sold more Pabst Blue Ribbon 12-ouncers than any other establishment on Earth. Owner Chris “Boston” DiMattia confirmed to Eater Carolinas that Rec Room is the highest seller of cans of PBR for the 2022 calendar year with 5,482 cases. That’s a whopping 131,568 beers.
The announcement on Facebook credited the bar’s “awesome patrons” for their help in drinking all those PBRs. The Rec Room also encourages customers to keep coming in and ordering the low-priced brew, so it can nab the title next year. At happy hour, cans are only $1.50, which helps keep up demand.
In 2013, City Paper published an extensive article on why/how DiMattia goes through so much PBR, including his take on the brew:
“This is beer. It is what it is,” DiMattia says. “They’re not gonna give you an ad with a bunch of hot chicks dancing on a beach. You’re not gonna get laid drinking this beer, but you’re gonna get drunk ... you know, if you have about 15 of them.”
Congrats, Charleston — you once again chug a ridiculous amount of cheap, hipster beer cans — keep up the good work.
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I went to the OU @ K-State game in 1977. In Aggieville, PBRs were going for $.25 a glass and $.75 a pitcher.
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PBR is possibly the grossest beer on the planet.
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PBR was the only option on tap in my small town bar back in the 80s
25 cent draws during happy hour - happy hour ended I would go to Budweiser
I'll drink it if there aren't better options
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I haven't had a PBR in decades, but to me it's just cheap, bland swill. Inoffensive. Cheap, in every meaning of the term.
OTOH, expensive green-bottle premium-beer Heineken stinks and tastes as bad as it smells.
And, yes, I know about how much better Heineken is out of the can, or on draft, or anything that doesn't have it in green bottles. But they still sell it in green bottles--at premium prices--as far as I know.
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I'll drink Heineken and PBR in the same sitting
but, I'm not a beer snob
I'm a beer drinker
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I'll drink Heineken and PBR in the same sitting
but, I'm not a beer snob
I'm a beer drinker
reminds me when Id ask my dad which beer he liked hed say the one thats on sale that week
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yup, I'm in Sioux Falls on business
the bar next to the Marriott has a Happy hour special until 5pm - $4 tall draws of domestic
unfortunately, the only domestics on tap are light beers - Coors light, Miller Lite, Bud Light, and Busch Light
I had Bud Light until 5
a 20 oz frosted mug was a helluva bargain
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If those are my only options then I'll drink Coors Light, since it has the least flavor and therefore the least offensive flavor, of them all.
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I was gonna have a Coors light, but the Bud distributer was sitting a couple stools down
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I'm looking forward to a nice, tall, cold Live Oak Pilz as soon as this infernal dry January is over...
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summer beer in Feb?
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Yeah it'll probably be in the 90s by then. It was 80 yesterday,
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T'was like a child wandering lost in the web wilderness during this off season and have stumbled into this bastion of enlightenment & grainy goodness, greetings brethren
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Guinness is pretty great-- for a Light Beer.
Last March/April obviously after St Pat's Day we stopped at the local sports Bar that for the longest time had 2 dollar drafts. We use to procure Guinness at this price(felt like theft) any way they quit buying it in Kegs a while back because of the the price jump and the younger crowd doesn't seem to enjoy a good Draught as much.Well as luck would have it last spring they ordered quite a few kegs for ST, Paddy's Day and we reaped the windfall - at 2 Bucks :singing: .Couldn't believe it like ugly on a Steelers fan we were all over it .Was prolly myself and our small assembly that finished their reserve during the basketball tournament. I asked the lord if he could kindly arrange some kind of time warp for a few forlorn souls
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I was gonna have a Coors light, but the Bud distributer was sitting a couple stools down
Ha back in the day(mid 90s) when Miller was still decent there were a couple of us Miller swillers surrounded by Bud guys. Anyway same-same Miller just unloaded their truck and was at the bar finishing paper work and bought us a couple
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reminds me when Id ask my dad which beer he liked hed say the one thats on sale that week
My dad use to buy kegs when my brothers and I were young and he had it in the cellar. With the washer/dryer,workshop,weights and furnace - none of those fancy-shmancy rec rooms like today. When I was in JR High after football me and some buddies would sometimes empty the contents if the folks weren't around. Of Course dad always suspected my one older brother and his friends .Well the ruse only lasted for so long until my brother threatened to stomp the snot out of me if I kept it up as he was catching some grief. Years later after the fridge died he'd buy find the cheapest sale in the county and stock up. Genessee was great on tap "Our One Brewery Makes It Best".
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Last March/April obviously after St Pat's Day we stopped at the local sports Bar that for the longest time had 2 dollar drafts. We use to procure Guinness at this price(felt like theft) any way they quit buying it in Kegs a while back because of the the price jump and the younger crowd doesn't seem to enjoy a good Draught as much.Well as luck would have it last spring they ordered quite a few kegs for ST, Paddy's Day and we reaped the windfall - at 2 Bucks :singing: .Couldn't believe it like ugly on a Steelers fan we were all over it .Was prolly myself and our small assembly that finished their reserve during the basketball tournament. I asked the lord if he could kindly arrange some kind of time warp for a few forlorn souls
Pints of Guinness at $2 is a crazy steal. Not sure I've seen prices like that around here since the late 90s. MAYBE early 2000s, but it's been close to 20 years anyway.
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The clubhouse for the Braves spring training facility has a fridge next door with Bud Light and Mic Ultra. The latter tastes, well, awful, to me. I sat around with the guys quaffing the BL for a while.
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They both taste bad IMO But Mich Ultra is so light that it has less flavor, which is actually a good thing, because less bad flavor, is better than more bad flavor, every single time.
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I know it's not really beer, but it's almost beer and it was "free"
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(https://i.imgur.com/SS0nguL.png)
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The post also stated: "Heineken launched no less than 61 new products on the #Russian market last year after promising to stop investing there because of the war in #Ukraine."
Heineken in March 2022 had vowed to pull its business from Russia after the country invaded Ukraine. But an investigative report from Netherlands-based website Follow the Money states that the company's reports showed its Russian arm "launched 61 new products 'in record time' and sold 720,000 hectoliters more beer and soft drinks."
Heineken was quick to respond to the controversy in a formal statement: "We’re working hard to transfer our business to a viable buyer in very challenging circumstances and we expect at a significant financial loss to the company, amounting to around €300M.
"In the meantime, our local colleagues at Heineken Russia are doing what they can to keep the business going, after fully delisting the Heineken® brand, to avoid nationalisation and ensure their livelihoods are not at risk."
(https://pbs.twimg.com/media/FprgyL7XEAAWCHz?format=jpg&name=900x900)
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oh boy
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Вонючее пиво
Pronounced Vonyucheye pivo
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(https://i.imgur.com/lYsLUJE.png)
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Increasing bouts of extreme heat waves and drought will hurt production of barley, a key beer ingredient, in the future. Losses of barley yield can be as much as 17 percent, an international group of researchers estimated.
That means beer prices on average would double, even adjusting for inflation, according to the study in Monday’s journal Nature Plants . In countries like Ireland, where cost of a brew is already high, prices could triple.
https://apnews.com/3f7f6cab367a489fb41d728f8a69f63b (https://apnews.com/3f7f6cab367a489fb41d728f8a69f63b)
4.5 years later, and beer prices have indeed come close to doubling, near as I can tell.
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a case of Budweiser is probably $5 more than 2018, but it hasn't doubled
I can buy 24 at the local grocery for $20 if I wait for a sale
back in about 2000 I could buy them for $10.
It's doubled, but it took about 20 years
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I'm talking about actual good beer, not Budweiser.
Craft beer was going for maybe $7/6-pack in 2018. Now the same 6-pack is $11 or so. Not quite double, but very substantial increase.
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evil capitalists gouging the consumer
the working class swills Busch Light in Iowa
little wonder
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(https://cdn.shopify.com/s/files/1/0234/5963/products/DownToShuck.png?v=1648039602&width=1080&quality=75)
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https://journalstar.com/entertainment/dining/the-best-german-beer-one-man-believes-is-brewed-in-lincoln/article_eda32b98-b3bc-11ed-9d29-4f4f042f1440.html?utm_medium=social&utm_source=facebook_Lincoln_Journal_Star&fbclid=IwAR1C7EOoZ6HDBuNTZGEyWEMoBqdlhpnzqQNPSVBGShJDnYH4JatTPIOC65s (https://journalstar.com/entertainment/dining/the-best-german-beer-one-man-believes-is-brewed-in-lincoln/article_eda32b98-b3bc-11ed-9d29-4f4f042f1440.html?utm_medium=social&utm_source=facebook_Lincoln_Journal_Star&fbclid=IwAR1C7EOoZ6HDBuNTZGEyWEMoBqdlhpnzqQNPSVBGShJDnYH4JatTPIOC65s)
"They have studied and studied and studied this German beer thing, and they are doing it right," Schmick said. "They are bringing in the right malts, they are growing the right yeasts and they’re doing it old style."
The end result is a more modern twist on German beers, a transformation of making something with a tested track record even better.
"What we wanted to do was take those old time-tested recipes but also apply what we have learned in American craft beer," Schmick said. "That’s really what we have done. I feel confident putting our pilsner up to an import pilsner, or putting our dunkel next to an import dunkel."
Schmick, who in nine years has grown Kinkaider into one of the region's best-known small-batch brands, has hopes to do likewise with his Bierhaus. The naming of the new place is good example of the merging of two cultures.
"Maisschäler" is the German word for "corn husker." The next step is showing the old world — maybe with a cryptic emoji tweet from Matt Rhule — the difference between futbol and football.
Last Saturday, Bierhaus Maisschäler had its coming-out party when it shut down Eighth Street in the Haymarket for its first-ever Bockfest, which is to winter what Octoberfest is to the fall.
The beer flowed freely, the polka bands played into the night and when patrons got hungry, they didn't hesitate to order a sausage, one of just two food items — the other is a ginormous soft pretzel — on the menu.
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I used to see a 12er of Sammies for $16 and last I saw one it was $17. I'm happy with Sammies. Costco gets these weird number counts like 30 so you can't readily assess the value.
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BRUSSELS (AP) — The guardians of Champagne will let no one take the name of the bubbly beverage in vain, not even a U.S. beer behemoth.
For years, Miller High Life has used the “Champagne of Beers” slogan. This week, that appropriation became impossible to swallow.
At the request of the trade body defending the interests of houses and growers of the northeastern French sparkling wine, Belgian customs crushed more than 2,000 cans of Miller High Life advertised as such.
The Comité Champagne asked for the destruction of a shipment of 2,352 cans on the grounds that the century-old motto used by the American brewery infringes the protected designation of origin “Champagne.”
The consignment was intercepted in the Belgian port of Antwerp in early February, a spokesperson at the Belgian Customs Administration said on Friday, and was destined for Germany.
Molson Coors Beverage Co., which owns the Miller High Life brand, does not currently export it to the EU, and Belgian customs declined to say who had ordered the beers.
The buyer in Germany “was informed and did not contest the decision,” the trade organization said in a statement.
Frederick Miller, a German immigrant to the US, founded the Miller Brewing Company in the 1850s. Miller High Life, its oldest brand, was launched as its flagship in 1903.
According to the Milwaukee-based brand’s website, the company started to use the “Champagne of Bottle Beers” nickname three years later. It was shortened to “The Champagne of Beers” in 1969. The beer has also been available in champagne-style 750-milliliter bottles during festive seasons.
“With its elegant, clear-glass bottle and crisp taste, Miller High Life has proudly worn the nickname ‘The Champagne of Beers’ for almost 120 years,” Molson Coors Beverage Co. said in a statement to The Associated Press.
No matter how popular the slogan is in the United States, it is incompatible with European Union rules which make clear that goods infringing a protected designation of origin can be treated as counterfeit.
The 27-nation bloc has a system of protected geographical designations created to guarantee the true origin and quality of artisanal food, wine and spirits, and protect them from imitation. That market is worth nearly 75 billion euros ($87 billion) annually — half of it in wines, according to a 2020 study by the EU’s executive arm.
Charles Goemaere, the managing director of the Comité Champagne, said the destruction of the beers “confirms the importance that the European Union attaches to designations of origin and rewards the determination of the Champagne producers to protect their designation.”
Molson Coors Beverage Co. said it “respects local restrictions” around the word Champagne.
“But we remain proud of Miller High Life, its nickname and its Milwaukee, Wisconsin provenance,” the company said. “We invite our friends in Europe to the U.S. any time to toast the High Life together.”
Belgian customs said the destruction of the cans was paid for by the Comité Champagne. According to their joint statement, it was carried out “with the utmost respect for environmental concerns by ensuring that the entire batch, both contents and container, was recycled in an environmentally responsible manner.”
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All's well that ends well, as long as it was recycled in an environmentally responsible manner.
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I've been known to recycle “The Champagne of Beers”
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It recycles as well as any other beer. So it's got that going for it.
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if it doesn't say light or lite, I might drink it
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What is Champagne Cognac? - Cognac.com (https://cognac.com/what-is-champagne-cognac/)
Heh.
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11 Things You Should Know About Korbel California Champagne | VinePair (https://vinepair.com/articles/korbel-california-champagne-guide/#:~:text=So%2C why does Korbel call,it will eventually be served.)
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I can drink a High Life when I must. Or a Coors Banquet.
Budweiser? Never.
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I can't tell much difference between them. I drink them as cold as possible if I must drink them. PBR the same.
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That's odd. They all taste very different, just like wines.
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I can drink a High Life when I must. Or a Coors Banquet.
Budweiser? Never.
those three aren't much different
I think you might be jaded
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those three aren't much different
I think you might be jaded
They're really really quite different. Even macroswill tastes differerent.
Miller Products have a distinct woody flavor, Coors products have an almost grapey flavor, and Bud... well, it tastes like it's supposed to-- rice.
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I really don't have a great palate when it comes to taste, which is handy at times. I probably could discern a slight difference tasting these blind and maybe I could name them, maybe not. They basically are the same to me. At baseball fantasy camp, they have a tub of beer in the cubhouse, actually in a fridge, and the choices are Bud Light and Mic Ultra. I'd never had the latter so I tried it once, and poured it out. It made Bud Light taste like Guiness.
I was drinking back when Coors was something special in the east, except to me it wasn't. Meh.
One restaurant downtown Athens just off campus had Schlitz Dark which I thought was pretty good at the time. We could find some German like beers in stores but rarely bought them. I remember drinking Red White and Blue a fair bit. I probably killed my taste buds.
Miller, Schlitz, Bud, PBR, Stroh, whatever, all just beer to me. Not very good beer. Cincinnati had "Little Kings" which were tolerable for a bit.
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I think macroswill are mostly all bad beer, but I can certainly discern the differences between them.
I've never had enough of Schlitz, PBR, Stroh's, Old style, Hamm's, or whatever else to be able to identify them by flavor, but I can definitely identify the 3 major American macro flagships and their light versions in a blind taste test.
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I remember drinking Red White and Blue a fair bit. I probably killed my taste buds.
Dead
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I guess I'm saying they have so little flavor there isn't much to distinguish them, for me, perhaps some very slight differences. I think I could tell them from carbonated water though.
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Red, White, & Blue was terrible in my memory
along with "plain label" beer
but, that was 40 years ago
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I think it was the cheaper version of Pabst. I really didn't like beer much back then. I fell into a habit of drinking with a buddy in Friday nights around the dorm. We bought whatever was cheapest.
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might have been Old Milwaukee
I don't mind a PBR
it was the cheapest
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Red White & Blue Beer was a brand of American beer (https://en.wikipedia.org/wiki/American_beer), originally produced by the Pabst Brewing Company (https://en.wikipedia.org/wiki/Pabst_Brewing_Company) and later produced by G. Heileman Brewery (https://en.wikipedia.org/w/index.php?title=G._Heileman_Brewery&action=edit&redlink=1)of La Crosse, WI. Pre-Prohibition (https://en.wikipedia.org/wiki/Prohibition) advertisements lauded its "mellow" taste and drinkability. Returning after Prohibition, the brand's name alone would have been a selling point, during the patriotic (https://en.wikipedia.org/wiki/Patriotic) American sensibilities of World War II (https://en.wikipedia.org/wiki/World_War_II) and after.
The brand experienced a resurgence in the early 1980s, during the country's economic recession (https://en.wikipedia.org/wiki/Recession). The Avalanche Bar & Grill, an iconic drinking establishment on the campus of Marquette University, reportedly sold more RWB per capita than any other tavern in America or abroad. Patrons often purchased it (at .50/can) for no other reason than to pour it on the floor, providing a slicker surface for 'naked beer sliding', a late night tradition made famous at The 'Lanche. A series of folksy (https://en.wiktionary.org/wiki/folksy), radio editorial (https://en.wikipedia.org/wiki/Editorial)-style commercials by Harmon R. Whittle (https://en.wikipedia.org/w/index.php?title=Harmon_R._Whittle&action=edit&redlink=1) poked fun at politicians (https://en.wikipedia.org/wiki/Politician) of the day, suggesting that Red White & Blue Beer might be a less-expensive, more effective means of promoting America abroad, than foreign aid (https://en.wikipedia.org/wiki/Foreign_aid) or other programs, as "an honest beer, at an honest price." In any case, sales of the brand climbed by sixty percent, after the advertisements began to air, and store displays began to carry Whittle's signature.
In latter days, the brand was notable for its low price (comparable to Hamm's Beer (https://en.wikipedia.org/wiki/Hamm's_Brewery) or Schaefer Beer (https://en.wikipedia.org/wiki/Schaefer_Beer)) and thus its popularity among drinkers on a budget (including college students and low-income persons). Other drinkers spurned the brand, however, giving the beer low ratings and unfavorable comparisons.
Neither Pabst.com (http://www.pabst.com/) nor MillerBrewing.com (https://web.archive.org/web/20060527114140/http://www.millerbrewing.com/) (Miller has taken over most of Pabst's brewing operations) include the brand on their current rosters, and Red White & Blue Beer is presumed to be out of production. However, a September 16, 2010, article in Business Week ("Keeping Pabst Blue Ribbon Cool") mentioned that the young owners of Pabst are also planning on reviving other "dead" brands they have the rights to, including Red White & Blue Beer. The article features owners Evan and Daren Metropoulos planning their revival of the brand via a patriotic appeal that directly contributes to military charities.
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well, shoot
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I've mentioned that my wife likes lighter beers, pilsners etc., no hops to speak of. She likes Sweetwater 420 which for me also is not at all bad, it has some flavor. It's way better than Bud, to me, though it is light.
They have an excellent beer garden at their brewery just 2-3 miles north of us. We enjoy it on nice days at times, they must have 30 different beers on tap, and very decent bar food.
When they finish the Beltline up that way, I'd be able to walk there though it's a bit of a hoof.
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True pilsners have a ton of flavor. They should have a generous amount of hops, the difference is that unlike American West Coast IPAs, they are also balanced with a strong malt backbone.
Amercian light lagers that are supposed to represent pilsners, are actually a far cry from the style.
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One restaurant downtown Athens just off campus had Schlitz Dark which I thought was pretty good at the time. . . .
There was a Pizza restaurant in Norman that had Schlitz Dark. I too thought that it was pretty good.
Certainly better than stinky Heineken. (I know, the green bottles.)
When Foster's ("Australian for 'Beer'") became available, it was a popular choice.
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popular cause of the bigger can in some cases
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420 Extra Pale Ale - SweetWater Brewing Company (https://www.sweetwaterbrew.com/brews/420-extra-pale-ale/)
They don't call it a pils. I like it well enough, I prefer Sam Adams. They used to sell and ale I really liked.
39 IBUs.
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420 Extra Pale Ale - SweetWater Brewing Company (https://www.sweetwaterbrew.com/brews/420-extra-pale-ale/)
They don't call it a pils. I like it well enough, I prefer Sam Adams. They used to sell and ale I really liked.
39 IBUs.
Well, yeah, because a pils is a lager and an ale is an... ale. Do those yeasts prefer top or bottom, yo?
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39 IBUs is plenty for me unless the Alcohol content is up over 5%
the higher the ALC the higher the IBU balances
well, for me anyway
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420 is 5.7% ABV, so over your limit. I like it pretty well on a hotter day sharing one with my wife. If I let her, she'll open Champagne at the drop of a derby. Sometimes when I don't.
When it comes to beer, I only like ales and lagers.
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420 is 5.7% ABV, so over your limit. I like it pretty well on a hotter day sharing one with my wife. If I let her, she'll open Champagne at the drop of a derby. Sometimes when I don't.
When it comes to beer, I only like ales and lagers.
I don't have quite that cachet, so I keep a lineup of Prosecco in the fridge. I guess I've reached the "ladies of a certain age" stage. They'll drink it mixed with any fruit juice I have on-hand.
I make a "French 75" that seems to go over well. I need to rip out a cabinet, build some overhead hangers, and acquire the appropriate glassware to make it classy!
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I managed to get my wife "hooked" on the Costco Prosecco that is $8 a bottle here. It's "not bad", I'll have a glass with her at times. We buy it by the case but last time we were there they were flat out. They had the rose' version which she doesn't like as much.
The Kirkland Champagne is $20 here, and it's in the "OK" range. I'm not a huge fan of sparklers. Champagne is basically bad wine with bubbles to make it taste OK, to me. There are a few still Champagnes but I've never seen one. It probably tastes like a cheap Chablis.
Champagne usually is made with up to three main grape varietals, two of which seem to surprise folks when I do a wine tasting.
It's also the name of two grape varietals used in Cognac ...
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I limit the IBUs not the ABV%
my experience is if the ABV is around 5%, I limit the IBUs to 30
but, if the ABV is say 8-10%, then I can handle 40-50 IBU
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I limit the IBUs not the ABV%
my experience is if the ABV is around 5%, I limit the IBUs to 30
but, if the ABV is say 8-10%, then I can handle 40-50 IBU
O-I-C
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important things I've learned at the bar
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You can take verbal and visual cues, as well.
If it's called a "West Coast IPA" then you can immediately dismiss it.
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yup, but I really appreciate the menus with ABV and IBU ratings
I do try some IPAs I would otherwise shun. and do enjoy a few.
yet to find a sour that I enjoy
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I tend to like "New England IPAs" aka "Juicy IPAs." They're really not the same style of beer at all.
I like sours but nobody was ever supposed to drink more than one in a sitting. They're European styles that were designed for sipping over a long period of time.
But like most things, Americans discovered them and decided "nothing exceeds like excess." Our versions are more sour, and people drink them like session beers.
Americans are so uncouth.
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especially Yankees
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I like most beverages that are balanced and clean, but as noted, Americans often think if some is good more is better.
Look at the "hp wars" among truck mfgrs. The zinfandel era is another example, not to mention chardonnay. One interesting thing about the Sweetwater brewery is that they have on tap their experimental offerings you can sample. Some of them are intentionally bizarre, some are actually interesting bordering on quite good. The other nice thing is that across the street is a Fox Bros kiosk thing with picnic tables.
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420 Extra Pale Ale - SweetWater Brewing Company (https://www.sweetwaterbrew.com/brews/420-extra-pale-ale/)
They don't call it a pils. I like it well enough, I prefer Sam Adams. They used to sell and ale I really liked.
39 IBUs.
I thought that Sam's Boston Ale was much, much better than the Boston Lager.
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I thought that Sam's Boston Ale was much, much better than the Boston Lager.
I liked it better, some better, I'd buy it again if they sold it. I worked with a lot of smelly organosulfure compounds back in the day, think skunk plus. My smeller is probably toasted. I got a minor whiff of one and immediately threw up it was so bad. It's apparently nontoxic and could make a handy crowd control agent.
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I prefer the Lager from Sam most of the time
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I thought that Sam's Boston Ale was much, much better than the Boston Lager.
Me too. I rarely say this, but the flagship Boston Lager is actually TOO malty.
The Boston Ale was pretty clean for an ale, and had great balance.
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Fat Tire from New Belgium Brewing has the same problem. It's just too malty.
I like a lot of their other beers, but their flagship Fat Tire was a little too much.
Of course I heard they changed the recipe at the end of last year. Some folks are up in arms over it, but maybe I'll give it a try and like it better now.
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(https://scontent.ffod1-1.fna.fbcdn.net/v/t39.30808-6/344142732_1385114858935231_2887025243139044283_n.jpg?_nc_cat=109&ccb=1-7&_nc_sid=8bfeb9&_nc_ohc=ZOmCnrtRIP8AX8W5FY5&_nc_ht=scontent.ffod1-1.fna&oh=00_AfD8nUads7wdN5jkBZHNsxtm6IV0I_LyCC1dcwUP_1u-2Q&oe=6452BD11)
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I know a couple of Bud Light drinkers and a couple of Miller Lite drinkers.
But I can honestly say I don't know ANYONE that would ever be "expecting Busch Light."
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Welcome to Iowa
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My ex father in law would drink at least a case of Old Mil Light every night sitting in a chair watching TV. Then he'd shoot some tequila shots (which I never liked) on a whim.
He also smoked and was over weight.
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Unfortunately not as uncommon as it should be
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(https://i.imgur.com/9puRtx3.jpg)
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I like ales and lagers.
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I like Lagers and ales
I really like Oktoberfests, Dunkels, and Bocks
and Yuengling
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Per the chart, lagers are both crisper and smoother than ales. That seems to be a contradiction.
Anyone care to explain if or why I'm wrong about that?
Also, the chart seems to imply that only ales use hops. That can't be right.
I have thought that IPAs were hoppier than mere pale ales, which are already too hoppy for me. But I seem to have been wrong about that difference.
As for "Like Heineken?" Blech!!! Stop right there.
Yeah, I know about the green bottles. Who forces Heineken to use 'em?
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A question comes to my mind. Is there a connection between not liking highly hopped beer and not liking licorice?
I find this in Google.
NOBLE HOPS
Noble hops are mainly hops cultivated in Europe, namely Germany and Czech. This variety of hops is what most breweries use. It offers a good balance of beta and alpha acids, making the beer more flavorful.
Other than their acids, noble hops are also a good source of humulene. This aromatic essential oil will make your beer more fragrant. It offers a blend of licorice, earthy, and floral twist to your drink.
This hop variety is perfect for an aromatic blend with lower bitterness.
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Lagers are "crisper" than ales, in that they have cleaner flavors that tend to be less "muddied." I don't know about "smooth"-- that can be a characteristic of any beer.
All beer has hops. India Pale Ales tend to use a dry-hopping technique where additional hops are added late in the process which intensifies their flavor in the beer. You're not wrong that IPAs tend to be hoppier than all other ales, even pale ales. IPA stands for "India Pale Ale" and they always had additional hops to act as a preservative for the long journey from Britain to India. By the time the beer arrived, the hoppiness should have faded and the beer should have a more normal profile. IPAs were never intended to be consumed "fresh" and it's just an artifact of some stupid Americans that decided they wanted to blast their tongues with extreme bitterness, that this ever became a thing.
I have no idea why Heineken chooses to use the green bottles. On draft it's not bad but it's also not something I ever crave.
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Noble hops are great, that's what gives European beers their flavor profile. I also like the Saaz hops that you commonly find in Czech beers.
I tend to dislike the more bitter hops that are prevalent in American brewing, the so-called "C-hops" so named, because they all start with the letter "C."
Cascade, Centennial, Chinook, Citra, and Columbus.
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I prefer a Heineken (even in a green bottle), over the tastelessness of a coors light or miller lite
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Skunk. Ewww.
If you want a really good pilsner, and you can't get Live Oak Pilz, I always recommend Bohemia. It's a really good Mexican version of a Czech pilsner.
And it's not just "good for a Mexican beer"-- it's legitimately tasty by any standard.
Also, it comes in a brown bottle. Smart hombres.
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I prefer a Heineken (even in a green bottle), over the tastelessness of a coors light or miller lite
To me, Miller Lite, going on 50 years ago anyway, had an "off" taste to it. It was not tasteless.
The Silver Bullet, yeah, tasteless. Even the advertising implies that it doesn't any of that "beer" taste to it. It's the beer for people who don't like the taste of beer. Like me at age 17, but Coors Light wasn't a thing yet. Heck, Coors was still just being regionally distributed, and there were always tales of guys who hauled pallets of Coors regular into the blighted states to the east, and sold the stuff for 5-10 times what it had cost them.
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Miller Lite is "off"
it's really bad, I won't drink it
It's about the only beer I won't drink
and Bohemia is a very good beer
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At baseball, they "had" Bud Light and Mic Ultra. (At night they'd have more options, this is in the clubhouse.) I tried a Mic and poured it out. It's water with fizz.
I think Coors was popular in college because it was Unobtainium mostly and VERY light.
I'm still content with Sam Adams. If it's hot and we're both sipping we'll do Sweetwater 420. My wife prefers lighter beers, not much hops. I had an Indian beer the other day for lunch, 1742 or somesuch, it was decent.
I prefer beer to Champagne frankly. My wife claims to love Champagne. I don't.
As for "smoother and crisper", they do tend to be opposites.
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In the context of beer, I'm not even sure what "smooth" means. I suppose a beer with little carbonation might seem smoother than a beer with heavy carbonation? Or a beer with more sugars remaining undigested might seem creamier and therefore smoother than a beer where more of the sugars have been digested by the yeast? Or a beer with more malt character and less hop character might seem smoother since it is less bitter and likely a little sweeter? Or is it a reference to mouth-feel? I'm really not sure. I consider it sort of a nothing word as it relates to beer descriptors, because it could mean so many different things, none of which are particularly related to the style of beer being brewed. There are many ales-- especially American IPAs-- that are so bitter and biting that I don't consider them smooth at all. And there are many lagers-- like a Czech pilsner-- that are so beautifully balanced between malt and hops, that I consider them to be extremely smooth, while also being very crisp due to the nature of a lager.
Crisp, I get. Lagers are fermented cold with "bottom-fermenting yeasts", that process is called "lagering" hence the name "lager" for this style of beer. Ales are fermented at warmer temps with a "top-fermenting yeast" and since you don't have to keep the wort cold while it ferments, ales are a lot more common among home-brewers, especially novice ones. This difference in the specie of yeast results in a very different beer-making process, and a different product.
Here's an excerpt from the internet that describes "crispness" with respect to lagers:
Lager Yeast, Saccharomyces pastorianus, is a bottom fermenting yeast used for brewing lager style beers. It is physiologically distinct from the top fermenting (so called because it forms a thick foam at the top of the wort during fermentation) ale yeast S. cerevisiae in its abilities to ferment at cooler temperatures and to ferment the sugar melibiose. Lager yeast also typically ferments more of the sugars than ale yeast, leading to a crisper taste.
https://beerandbrewing.com/dictionary/3UQVYHa3Gu/
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With wine, my term for "smooth" would be "round", I think, as opposed to crisp, especially with whites. Cali Chardonnays figured out the American (female) palet likes roundness, which means buttery and oaky (and they of course went off the deep end with it). A "rounder" palet to me means something that lingers. A crisper wine has an immediate impact and then disappears.
Aging makes a rounder flavor profile even with reds. I think of really good wines as being those hard to describe because everything is balanced. They aren't notable for some specific flavor easily noted. Maybe this applies to beer, I'm not sure. I think more malt/less hops as noted would be "smoother" (or rounder in my parlance).
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I think it's funny that the chart starts with "drop the Keystone Light". If you have more than one Keystone Light, you don't care about the taste at all. You're deliberately drinking it for the alcohol (I guess).
I appreciate the chart's mention of "mouthfeel". That might be included in their use of "smooth", rather than strict flavor definition. I use that concept a lot describing wines - where the lighter, tart-er ones will skip across your lips, bounce off the tongue, and get swallowed while leaving their flavor to be experienced and disappear, and the rich reds will adhere to your palate and force you to essentially "chew" them before you can swallow. The liquid itself isn't particularly thicker. The experience just sort of works that way.
I don't drink a whole lot of beer because the beer I prefer is heavy and makes me sluggish. Frankly, there's too many other things I enjoy more than beer.
The wife likes IPAs. Those taste like broccoli to me.
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smooth obviously means different things to different folks, but probably not too much of anything
this is a smooth or creamy beer IMO
(https://cdn.shopify.com/s/files/1/0605/9520/8383/files/block-product-hero-negra-collage-tmp_1.png?v=1637823053)
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I think it's funny that the chart starts with "drop the Keystone Light". If you have more than one Keystone Light, you don't care about the taste at all. You're deliberately drinking it for the alcohol (I guess).
if you're drinkin a 4.2 light for the alcohol......... well, you could do better
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I think more malt/less hops as noted would be "smoother" (or rounder in my parlance).
I guess maybe this is what they were going for? But then the ale=smooth lager=crisp dichotomy doesn't really hold because there are plenty of ales that are bitter and over-hopped and I wouldn't describe as "smooth" at all.
And for me, a beautifully balanced pilsner, while being "crisp" is also "smooth."
Most beer-makers agree that pilsners are the most difficult beers to make. In general lagers are more difficult than ales, and pilsner is the ultimate lager. They're bright and crisp and there's no place to "hide" a mistake, like you can with ales that tend to be "muddier" in their flavors.
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I hear that about making pinot noir, you can't hide mistakes with it. Well, you can, Meomi who makes a popular brand adds in some syrah. Otherwise, pinot is difficult to grow and to vinify.
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I hear that about making pinot noir, you can't hide mistakes with it. Well, you can, Meomi who makes a popular brand adds in some syrah. Otherwise, pinot is difficult to grow and to vinify.
Isn't it fairly common in making varietals, to blend in at least a little bit of another grape? For some reason I thought the definition meant it had to be something like 95% main varietal, but up to 5% could be a blend of other grapes?
Or maybe I just made that up?
Anyway, as a Bordeaux guy, I'm obviously totally ok with blends. But there are some varietals that I find quite tasty.
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In California, the limit is 75% if you label it a particular varietal. And blending "depends" a lot on the varietal, pinot noir in general was almost never blended, certainly never in Burgundy. Obviously the Bordeaux style blends often benefit from blending. I think the concept is that pinot noir is so "delicate" it doesn't lend itself to blending (except to mask a mistake or cheap wine). In Chablis, it has to be 100% Chardonnay, but in the rest of Burgundy it CAN include aligote (this is usually for cheaper versions).
Champagne is the exception to blending of pinot noir as it can be a blend with that and Chardonnay and pinot meunier. Chateauneuf du Pape can include 11 different varietals, including 4 that are white. This is a tactic one rarely sees elsewhere, I think it might work in places.
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I have a few friends that like the Meomi.
I keep a couple bottles on hand incase they visit
I can buy it for around $17/bottle on sale
it's plenty good enuff for me
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It's not that Meomi is bad, per se, it's just pinot for folks who don't like pinot. They hit on a popular recipe with grapes that don't have to be that good.
If I want a heavier red, I just get one, a cab blend etc. or styrah. I bet folks who like Meomi would not care for a "real" pinot noir (in part because it might run over $50).
A type I like is nebbiolo, it can be light like a pinot and heavy and dense like a cab.
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I remember after the movie "Sideways" came out, pinot noir sales skyrocketed (while merlot sales plummeted). There were a few California pinot noir I liked at the time, don't remember their names anymore. These days I tend to just stick with my Euro favorites.
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Yeah, I was loading up on merlot at the time. The hilarious inside joke in that movie is that his prized wine was Cheval Blanc, which as you likely know is a merlot based right bank blend with cab franc, which he also dissed. He's a nice example of the classic wine pseudo-geek.
Incidentally, the character is a lot different in the book which is WAY funnier I thought.
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I bet folks who like Meomi would not care for a "real" pinot noir (in part because it might run over $50).
These are the ignorant wine heathens I hang with
they know very little about wine and certainly don't want to spend $50/bottle
but, they're smart enough to know what they enjoy at the price point
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Yeah, this is a main point I make in my wine classes, "Drink what you like, not what you're told you should like."
The fun part was introducing folks who "only drink chardonnay" to other varietals like viognier which they never tried and find they like it, or folks who despise chardonnay and pouring Chablis for them. You might not know what you like really without trying.
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I like a heavier Red most times because I'm eating steak
your suggestion of Malbec was a good one for me and I always enjoy it
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Here is a crazy notion I find I like at times, try a really crisp white with steak, something like albarino or sauvignon blanc ...
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I live in Texas, it tends to be pretty hot here, so I drink a lot of chilled pinot grigio and rose'-- even with steak and bbq!
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I'm a fan of crisp whites with nearly everything.
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youse f ers live in the heat
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Word. Indeed we do.
Good chilled crisp wine weather, not great chili weather for about 10 months per year, but somehow I'll manage.
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My wife wears a coat when it's 82°F out .... seriously.
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As for beer, I think it's a fine thing overall, much better than when I was in college. The taste can be quite interesting, and it's "cheap" in a relative sense. There are plenty of variants for different situations. If I could only buy Sam Adams and Sweetwater 420, I'd be content.
When in Cincy, I wanted some beer for the motel room and bought a 12 pack of Model;o Dark which was "OK", sort of, the store had NO SA at all. Thought I'd try it. I stopped at a Shell station that looked like it would have a decent selection, they had an entire cold room with beer, but nothing all that good.
My daughter is coming next week for a conference here and staying with us, we'll probably go up to Sweetwater if the weather is nice.
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As for beer, I think it's a fine thing overall
I mean, that's a good thing, seeing as you're posting on the BEER thread and all...
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Mixed drinks around here start at $10 and go UP. Beer ranges from $6 to $12 out, some happy hours are $3. A glass of wine is $8 maybe to whatever. Or I can pick up a 12 pack of good beer and bring it home for maybe $18. We have a rooftop deck (common area) that is nice when it's not blazing hot, and it's semiprivate. Works for us.
I do like wine with meals though.
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I can still find $2 Budweisers during happy hour and $3 well drinks
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You don't live in the middle of a large city either. Ha. The cheapest I know of is one Happy Hour with $3 Kirin/Sapporo. We like their food also.
We almost never go to sports bars, there are a few around, they could have cheaper deals at times. Their food is predictable. I went to one last year to watch UGA play Charleston S., which was a decent idea because they had OSU-UM and some other games on as well, and $4.50 per decent beer.
I would like a French bistro nearby ...:91: although it would probably cost me a lot more.
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perhaps you should invest in the French Bistro?
you have some connections......... put down half the cash to get it started.
Get the right manager and chef...... what could go wrong?
You could be in charge of wine
come up with a decent happy hour to attract folks
How do you say, Cincydawg in French?
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"Cincy Chien" ... I just want to dine there, not run it. My restaurant days are over. $$$$$
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I suggested finding the right manager
you're just the partner/investor that dabbles in wine enough to annoy the manager
hell, find another investor like yerself or two or 3.
maybe you only put up a fourth?
like you said, a good business plan in Cincy is better than a poor business plan in Florida
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I actually enjoy mixing drinks. It's starting to be another one of those things that I have a tough time with when I'm "out and about". Most of the time, bartenders don't do as good of a job as I can (for my own, and my family's, tastes).
I'm currently in a show based on Jimmy Buffet's "Margaritaville". Of course, machine made 'ritas are available in the lobby. I wanted to add Hurricanes. A hurricane is like a 7 step build with a whole lotta fruit juice. Rather than take 5 minutes to build each one, I blended the rums in one pot and the fruit juices in another. One ladle of the rum mix, two of the juice mix, shake, and dump into a cup!
It's my way of helping the audience suffer through my singing.
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Friends ask me all the time when I'm going to open a BBQ restaurant.
The answer is, "Never, of course."
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3 Best French Restaurants in Atlanta, GA - ThreeBestRated (https://threebestrated.com/french-cuisine-in-atlanta-ga)
We've been to these three, once. I guess they all serve beer maybe. This is really depressing.
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there's an obvious need
great business plan opportunity
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A concern is that two pretty good ones near us closed in the past year, couldn't make a go it after many years. We can walk to TWO Persian restaurants, and zero French. It's weird. We finally went to "Ecco" sort of near us, we walked, and it was quite good, but Mediterrean, north African flair. I think it's fairly popular but a bit hidden on a side street. We tried a Vietnamese restaurant the other day and it was excellent for lunch. I'm trying to hit the ones we have not visited (finally) in walking distance.
Dinner Menu — Atlanta French Restaurant Petite Violette (petitevioletterestaurant.com) (https://www.petitevioletterestaurant.com/dinner-menu)
This menu looks French to me.... hafta try it out, would mean driving.
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Yup that's a French menu for sure. And the prices don't look too bad, at least not compared to French places around here.
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put some miles on the GTI
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It's maybe four miles from us, a pretty easy drive really sans traffic. My wife said the menu looks very "Americanized" to her.
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I wonder if French cuisine is something that a decreasing percentage of the American public enjoys. We don't get many immigrants from France. Our growing immigration is from south of the border, South/Southeast/East Asia, the Middle East, and Africa.
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I think it is, it's been subsumed in all the Asian and Hispanic fare. Italian restaurants seem able to persist though.
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I wonder if French cuisine is something that a decreasing percentage of the American public enjoys. We don't get many immigrants from France. Our growing immigration is from south of the border, South/Southeast/East Asia, the Middle East, and Africa.
There could be something to that.
I assumed that the ever-growing foodie culture that's popular in the major urban areas, would extend to French which might be the "foodiest" of all cuisines. But in my experience, the foodies tend more toward Asian and Asian fusion places, or anything "farm to table." I guess those styles/methods are seen as less staid and more progressive than French food. Or something.
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I think it is, it's been subsumed in all the Asian and Hispanic fare. Italian restaurants seem able to persist though.
Maybe this is just my perception, but Italian food seems like it works for the wealthy and the working class and everything in between. French food--perhaps wrongly, perhaps from the stereotypical image of French waiters--seems much more elitist. I don't think I've ever been in a French restaurant, and I doubt that I have had any "French" dish that hasn't been thoroughly Americanized, like when crepes were a big thing 30-40 years ago. I only know of one French restaurant in Tulsa (I'm sure that there are several more but I don't know about them), but I can list half a dozen or more Italian restaurants off the top of my head. And that's not counting the pizza restaurants.
I suspect that I am more typical of the American taste in restaurants than you gourmands are.
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I think that true, but I'm really looking for a French bistro, they don't typically get that expensive, they offer basic fare done really well. It's not the snooty white tablecloth kind of place. We tried Ani's here a while back, were disappointed, I guess it was OK. My wife doesn't want to go back.
We took a train somewhere in France a while back and she suggested we get a sandwich at the train station. I was horrified really, but she thought it best before boarding. It was one of the best sandwiches I've ever had. They do bread really well there. I thought it would be akin to day old sushi at a Shell station here.
Utee knows how you can get a great meal at a bistro in France for not that much. They are very casual, and very good (out of touristy areas). We have nothing like that here, maybe a few places have them.
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(https://i.imgur.com/2AxehHE.png)
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My Dad would let me have a sip of his Budweiser when I was ~10 (my Mom hated that). Being used to sugary drinks, I of course thought beer was horrible. I never thought I'd drink it, ever, but of course that changed. I had my first pizza when I was 16, I went out with my sister and her BF to a pizza place, I thought pepperoni pizza was way too spicy. I started liking beer in college because I had to, everyone else did, and it went pretty well with pepperoni pizza, which I also started to like. (We had very bland food when I was growing up.)
I discovered Schlitz Dark at a place just off campus where I'd eat lunch and it went down pretty well too. Then I fell into drinking with a dorm friend Friday nights, usually whatever 12 pack was cheapest, RW&B usually. I tried to like wine, because it seemed to be a cool hip sophisticated thing to do, but it didn't taste good.
I recall in grad school I'd buy a bottle of Lancer's Vin Rose' in case I had a date I wanted to impress, I learned that cooking dinner for a date was a good idea. That Lancers was high end stuff for me. Mostly by that time I'd drink beer, we had a group who went to one bar every Thursday night for drinking, usually a Bid Light kind of thing.
My wine story is pretty typical, going through the various stages of liking wine. I fell in with a couple folks who really knew wine and got interested, and then met more folks, and went to a wine tasting every Friday which really expanded my world of wine.
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I didn't really drink wine until I started traveling for work, after graduating from college. 3 months in France was my first big overseas trip, and my hotel bartender/sommeliere introduced me to all of his favorite wines, paired with his favorite foods, and I was absolutely smitten.
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My Dad would let me have a sip of his Budweiser when I was ~10 (my Mom hated that). Being used to sugary drinks, I of course thought beer was horrible. I never thought I'd drink it, ever, but of course that changed. I had my first pizza when I was 16, I went out with my sister and her BF to a pizza place, I thought pepperoni pizza was way too spicy. I started liking beer in college because I had to, everyone else did, and it went pretty well with pepperoni pizza, which I also started to like. (We had very bland food when I was growing up.)
I discovered Schlitz Dark at a place just off campus where I'd eat lunch and it went down pretty well too. Then I fell into drinking with a dorm friend Friday nights, usually whatever 12 pack was cheapest, RW&B usually. I tried to like wine, because it seemed to be a cool hip sophisticated thing to do, but it didn't taste good.
I recall in grad school I'd buy a bottle of Lancer's Vin Rose' in case I had a date I wanted to impress, I learned that cooking dinner for a date was a good idea. That Lancers was high end stuff for me. Mostly by that time I'd drink beer, we had a group who went to one bar every Thursday night for drinking, usually a Bid Light kind of thing.
My wine story is pretty typical, going through the various stages of liking wine. I fell in with a couple folks who really knew wine and got interested, and then met more folks, and went to a wine tasting every Friday which really expanded my world of wine.
Schlitz Dark was the first dark beer I ever had too. It was served at a pizza parlor about a mile off-campus in Norman. I thought it was really good. Maybe it was just good with pizza.
The waitress who was usually there was a fat but sexy Italian girl. She ended up getting murdered by her boyfriend. The pizza joint became something else long, long ago. But I can't drive by that site without thinking of that young lady.
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I had no alcohol Monday and Tuesday, and last night I opened a Sweetwater 420 that hit the spot. I'm pretty sure I got into wine and beer to "join the cool kids" more than the taste of it, initially. Maybe we all did.
I do my best now to really limit sugar, from what I've read the fructose is not good for us (and I know the HFCS stuff has about the same amount of fructose as table sugar).
I have not been so good at limiting alcohol consumption.
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I guess beer developed in colder climes where grapes for wine wouldn't grow well, right? The mythology about wine is that it started in Georgia (the country), or thereabouts. Beer seems more northern to me, German etc.
The Norse named NA "Vinland" because of all the grapes they found (or so it is said). Those are a different breed of grapes, not vinifera, and the wine made from them is what is known as "foxy" (not in a good way, like ladies).
Beer back in the day probably wasn't all that good, but it beat water.
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I think the oldest evidence of beer on Earth was in Egypt, thousands of years back.
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I did not know that, interesting.
Where Did Beer Originate From? | Brews Cruise (https://www.brewscruise.com/blog/where-did-beer-originate-from/#:~:text=The first solid proof of,the patron goddess of brewing.)
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Heck, even older than Egypt. There you have it.
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I was surprised to learn the addition of hops is relatively recent. Maybe that was added as a preservative and became a flavor component?
The History of Hops - Dogfish Head Alehouse (dogfishalehouse.com) (https://dogfishalehouse.com/the-history-of-hops/)
As any IPA fan will tell you, hops are an essential ingredient in modern-day beer. Hops – the female flowers of the female flower of the humulus lupulus plant – give beer distinctive aromas and hints of bitterness, and they also act as a natural preservative. It’s hard to imagine your favorite brew without hops. But did you know that hops are a relatively recent addition to the beer-making process?
Beer is thousands of years old – maybe up to 9,000 years – but the first known instance of brewing with hops didn’t happen until the Middle Ages. In 822 AD, the abbot of a Benedictine monastery in Picardy, France wrote down a list of rules for running the abbey – and it included collecting wild hops for making beer.
Beer Before Hops
So how was beer made before hops were added to the recipe?
Ancient brewers used a mixture of herbs (such as sweet gale, yarrow or mugwort) called gruit to give beer flavor and bitterness. Some herbs included in gruit also had preservative qualities to keep beer fresh.
The Rise & Rise of Hops
From the 11th century to the 16th century, gruit was slowly phased out as brewers started using hops more commonly to make beer. And by 1516, hops were literally the law in Bavaria: that’s when Duke Wilhelm IV wrote the Bavarian Beer Purity Law, stating that brewers in his realm only use three ingredients in beer: barley, water and hops.
In the United States, hop production was booming in New York in the 1800s, then it gradually started moving west. Today, Washington, Oregon and Idaho are major hop producers.
The Value of Hops
Hops are an important ingredient for modern-day beer because they:
• Clarify the wort during the beer-making process
• Help the beer retain a good head
• Add aroma and flavor, balancing the sweetness of the malt with bitterness
• Act as a preservative, preventing beer from spoiling during shipping and storage
Let’s raise a glass to the mighty hop!
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Hops.pdf (aperfectpint.net) (https://www.aperfectpint.net/Hops.pdf)
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I was surprised to learn the addition of hops is relatively recent. Maybe that was added as a preservative and became a flavor component?
Yes that's exactly what happened.
They mention some herbs that previously held that position: mugwort, yarrow, and sweet gale. They don't mention another that was very common-- wormwood-- which is actually toxic and was ultimately outlawed in the production of beer (and absinthe).
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Yeah, wormwood contains a compound called thujone which is psychically active, and then some.
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Pretty cool, we're actually discussing the topic. I hope that isn't against the RULES ...
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Speaking of, planning on going out to the Live Oak Brewery tomorrow. Hooray, Beer!
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(https://i.imgur.com/c3JR2Bc.jpg)
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A Coming of Age Tale
Hear us out: Beer is important. Beer is so important, in fact, it may have been the reason our hunter-gatherer ancestors settled down and invented civilization in the first place. Many archaeologists think the earliest farmers may have settled down primarily so they could grow grain and ferment it into beer, even before anybody got around to inventing bread.
In modern times, beer remains important enough that the United States government officially keeps track of its cost: the Consumer Price Index, maintained by the U.S. Bureau of Labor Statistics, has recorded the cost of “beer, ale and other malt beverages at home” every year since the early 1950s. Here's how beer prices have changed over recent American history and how much a six-pack cost the year you turned 21, alongside some notable beer-related happenings.
All inflation adjustments are from the U.S. Bureau of Labor Statistics CPI Inflation Calculator, comparing prices in January of a given year to prices in March 2023.
https://www.msn.com/en-us/money/markets/how-much-a-six-pack-of-beer-cost-the-year-you-turned-21/ss-AA1cilrY?ocid=entnewsntp&pc=U531&cvid=a97629666dbd4590855c8fac8ddde058&ei=116#image=7 (https://www.msn.com/en-us/money/markets/how-much-a-six-pack-of-beer-cost-the-year-you-turned-21/ss-AA1cilrY?ocid=entnewsntp&pc=U531&cvid=a97629666dbd4590855c8fac8ddde058&ei=116#image=7)
I turned 21 in 1983.
A great season for Husker football
1983: $4.04 for a 6-pack - adjusted for inflation today ($12.47)
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1970s: Beer Happenings
People have brewed beer at home for thousands of years, but the United States made the practice illegal during Prohibition and it stayed illegal until 1978, when then-president Jimmy Carter signed a bill legalizing the home production of beer or wine for personal use.
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One story about the Pilgrims on the Mayflower is that they had to make land because they had run out of beer.
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I've changed my opinion of Jimmy Carter.
He's not the worst president ever
although, I'm sure he was selfishly just helping his brother Billy with beer sales
https://youtu.be/zxJE01FYAek
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I like beer and I'm glad Jimmy changed the rules.
Although honestly, the amount of truly awful homebrew my homebrewing friends have forced me to consume, almost makes me want to reverse my opinion on that... :)
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I wonder if the different legal environment for beer after 1978 encouraged the growth of microbreweries in addition to home-brewing.
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I wonder if the different legal environment for beer after 1978 encouraged the growth of microbreweries in addition to home-brewing.
Absolutely. The origin stories of many of the original American microbreweries start with home-brewing clubs and coops and such.
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Like a lot of hobbies, I've had countless friends invest in all the funky stuff you need to home-brew. As Utee referenced, they usually end up spending $250 to ferment some sour water in barely carbonated trash. Most get distracted and move on to another hobby once they realize that vast amounts of cheap beer isn't in their immediate future.
I do have a few friends that stuck with it, kept a book on their successes and failures, realized the importance of going slow, CLEANING ALL YOUR GEAR, and studying others advice, and they eventually created a living drink that could be enjoyed.
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1990s: Beer Prices
In 1991 the federal government doubled the tax rate on beer, leading to a steep and noticeable price increase from the previous year.
1990: $4.96 (equivalent to $11.75 today)
1991: $5.56 ($12.47)
1992: $5.77 ($12.61)
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I blame George H. W. Bush
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2010s: Beer Prices
Although beer prices in absolute dollars were higher than ever before, in real, inflation-adjusted terms beer was the cheapest it's ever been. In 2018, the National Library of Medicine and National Institutes of Health published a paper investigating “an international analysis of the price and affordability of beer,” concluding that “the increased affordability over time of beer in most countries raises concerns about public health.”
2010: $8.07 (equivalent to $11.24 today)
2011: $8.19 ($11.23)
2012: $8.34 ($11.11)
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Like a lot of hobbies, I've had countless friends invest in all the funky stuff you need to home-brew. As Utee referenced, they usually end up spending $250 to ferment some sour water in barely carbonated trash. Most get distracted and move on to another hobby once they realize that vast amounts of cheap beer isn't in their immediate future.
2010s: Beer Happenings
In 2011, Barack Obama became the first president to brew his own beer in the White House, using honey from the White House gardens to produce White House Honey Brown Ale. The following year, he released the recipe to the public.
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Like a lot of hobbies, I've had countless friends invest in all the funky stuff you need to home-brew. As Utee referenced, they usually end up spending $250 to ferment some sour water in barely carbonated trash. Most get distracted and move on to another hobby once they realize that vast amounts of cheap beer isn't in their immediate future.
I do have a few friends that stuck with it, kept a book on their successes and failures, realized the importance of going slow, CLEANING ALL YOUR GEAR, and studying others advice, and they eventually created a living drink that could be enjoyed.
Yeah my friend Bald Greg-- who I ran the tailgate with for all those years-- actually got pretty good at it after a few years of not-so-great results. But once we became friends with Chip at Live Oak and got free high-quality beer any time we wanted it, he pretty much stopped brewing and hit the Easy button.
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If you are traveling somewhere, say the beach a long way from home, and want a 12 pack of beer, what are you buying, presuming you're at a 7/11 or grocery store, not some special beer place?
I'd go for Sam Adams for me, my wife like Corona at the beach, I'd get her some, or 420 if they had that. (I like 420 better than Corona by a lot.)
But presume whatever you drink that is local is not available.
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I went to a function of my esposita's 50th HS reunion party tonight and had a bottled Dos Equis from the bar.
It was fine. A nice summer beer.
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If you are traveling somewhere, say the beach a long way from home, and want a 12 pack of beer, what are you buying, presuming you're at a 7/11 or grocery store, not some special beer place?
I'd go for Sam Adams for me, my wife like Corona at the beach, I'd get her some, or 420 if they had that. (I like 420 better than Corona by a lot.)
But presume whatever you drink that is local is not available.
depends on my mood and where I'm at and the weather(environment if inside)
on the beach, probably something lighter than Sam Adams, but not if it's cool
Budweiser is my regular
I'd also check what might be on sale
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Just based on what you said, probably Pacifico. Texas gets stupid hot, and the air is thick enough to chew on. Under those conditions, I'll probably bring the fixins for ranchwater rather than beer, but if I gotta bring beer, it's Pacifico.
Pacifico is nothing special. Dos XX comes in the big old mini-keg, and is about the same. I can drink either on a hot day without slowing down much.
Now if we're on the beach and getting food, let me know. I'll bring a couple of half-gallon canning jars of gullywash.
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Certainly a good point about weather/location considerations. It seems some here would migrate to a lighter beer, which of course I would do as well on the beach etc.
I don't really like Corona much, but it's fun to sit on a deck overlooking the ocean with the wife musing about life with a couple cold ones.
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I had a couple of Shiner Bocks Saturday night--the 2nd/final night of my esposita's 50th HS reunion.
I don't think I had had any before. They were fine.
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Shiner Bock used to be delicious, but when they sold out in the mid 90s the new owners cheapened everything. Now it just tastes like corn to me.
I like Pacifico a lot better than Dos Equis. My favorite Mexican beer by far is Bohemia, because it's a legitimately good example of a Czech pilsner over here on our side of the pond.
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I had to pick from what was available. The alternatives were American macro-swill and probable IPAs. Both venues were more into mixed drinks than beer.
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Yeah I still drink a Shiner Bock from time to time, it's just sad 'cause it's not nearly as good as it used to be.
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I think I mentioned at baseball camp, they had only Bud Light or Mic Ultra. I tried the latter, it made the former taste like real beer.
This was in the club house, at the evening events they usually had something better.
I wonder if they will shift from BL given the controversy.
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I've seen some reports that Modelo has taken over the best selling beer from bud light, but that seems odd to me.
not many Modelos sold around here
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Wow, that is shocking to me. I see plenty of Modelo around here of course, but there's also lots of Bud Light.
https://www.cbsnews.com/news/bud-light-sales-modelo-especial-top-selling/
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well, Busch light is the most popular here so who knows?
Fords are popular but I won't be driving one
same as Hondas or Toyotas
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Bama might be the most popular football team
or Georgia
that's not my vibe
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I've owned models from all three major American car manufacturers, can't say I've noticed much difference in quality or reliability. People are tribal by nature and love to argue about shit I guess.
Our Honda, on the other hand, was significantly more reliable than all of the American manufacturer models. Best car I've ever owned by a wide margin, I wish we'd never sold it.
And our Toyota was significantly worse. So much so that I'd never own, or even rent, a Toyota-- that piece of shit left us stranded more times than I can count.
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I was just pointing out that, the most popular by the masses isn't anything to be proud of
kinda like bud light
or Walmart
or McDonalds
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From what I can tell, most cars today are highly reliable. You can get a clunker from anyone. You might buy Honda that has problems and a Toyota that runs for half a million miles, or vice versa. Our GTI never had anything go wrong, so far, except two tires that got nails or something.
It's really a Porsche of course ...
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From what I can tell, most cars today are highly reliable. You can get a clunker from anyone. You might buy Honda that has problems and a Toyota that runs for half a million miles, or vice versa. Our GTI never had anything go wrong, so far, except two tires that got nails or something.
It's really a Porsche of course ...
just what kind of beer did that Porsche drink
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Our Honda was highly reliable.
Our cars from the American big three have been "reliable enough" and certainly much better than the quality/reliability of the 70s and 80s.
The Toyota was a demon-possessed piece of shit from Hell. There's only so many times a car can leave you stranded due to phantom intermittent electrical issues, before you'll curse its entire existence. As an experienced electrical engineer I have no doubt it was some kind of grounding issue. But after numerous trips to the dealer, to the Japanese import specialist, time spent online and on the phone with Toyota Customer Service, and still it was never fixed-- all I can say is, never again, Toyota.
Many various users on the online forums had the exact same issue with this model, all citing the same failure mode, and yet Toyota reps always threw up their hands in surprise and acted like they'd never seen anything like it.
Never, Again, Toyota. Eff you.
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From what I can tell, most cars today are highly reliable. You can get a clunker from anyone. You might buy Honda that has problems and a Toyota that runs for half a million miles, or vice versa. Our GTI never had anything go wrong, so far, except two tires that got nails or something.
It's really a Porsche of course ...
you seem to be harder on tires than average Joe
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My French friend bought an Audi Q5 and had incredible problems with it, a couple years back, mostly electrical. He got rid of is for a DS7 Citroen. It's seems like a nice ride, I've never driven it.
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you seem to be harder on tires than average Joe
A tire picked up a nail somewhere too close to the sidewall. Then my wife hit something that tore the tire up, complete flat. I actually changed the tire for the spare. The car now has about 31 K miles on it, the tires look decent still. Sometimes the unlock feature doesn't unlock and I have to use the key fob, oh misery.
My step son drove us back from Orlando with it once, he has a heavy foot, we were going over 100 much of the way.
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I don't have a very high opinion of the reliability of most German cars. I've had friends with lots of problems with both Audis and Volkswagens. During the 12 years I had my Chevy Tahoe, Bald Greg went through about three or four Passats, major problems with all of them, and yet he keeps buying them because he insists German cars are better. I guess marketing works.
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The GTI was built in Mexico. I think the drive train is sound, nothing exceptional to it.
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He went through two shitty Saabs before that, so maybe he actually is learning. Just very, very, slowly.
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My only horror was my daughter's cursed Nissan Juke. I see plenty of them around, so they must be majority OK, but I keep running into too many Nissan specific engineering bugs - meaning curious, non-standard design decisions that weren't reliable. Most of these tend to be related to cooling systems in either/both engine or transmission.
World and US specific emission and safety standards being what they are, there's likely only a few design decisions that meet those. Because of those, body sizes, engine designs, and other basic mechanical implementations are all about equal - there's just not many ways to optimize what must legally be present for mass sales. Couple that with global sourcing of parts and further optimized assembly practices, and most mass produced passenger vehicles start to be very similar is make up and reliability.
Of course, since everything is automated, you can get gremlins when the automation doesn't quite get there. For two weeks, a robot isn't quite in spec, so a wiring harness doesn't land exactly behind the heat shield. Maybe 5% of the vehicles in that run are affected, and only 10% of those will show symptoms if they're shipped to Houston, TX, and operated in harsh environments. By that time, the problem (which wouldn't necessarily show up as a problem) was corrected at the factory. Almost impossible to chase down as to why.
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I get what you're saying but man, as an engineer if I ever designed anything, or ran a manufacturing line with anything, that was 5% out of spec, I'd probably get fired. That's an incredibly loose tolerance.
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Yeah, I'm throwing that out there because most people don't have a feel for tiny (or huge) numbers. I found out from my mechanic that the rear drums on my Corolla belong to the 1/2 year of 2010 that Toyota sourced brackets from a different supplier. They work with the OEM shoes just fine, but the "premium" shoes are slightly too large to fit the drum.
It's that sort of thing that makes the vast majority of the cars work correctly in most of the situations. QC won't notice. Later, there will be just enough early or unconventional failures that the model will develop a reputation.
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I'm surprised that Toyota was using drum brakes in 2010.
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I'm surprised that Toyota was using drum brakes in 2010.
Disc brakes on the rear wheels add a layer of complexity owing to the need for an emergency brake. With drum brakes, it's a plain old cable that yanks the shoes against the drum when engaged. Disc brakes have to have all sorts of oddball things happening to engage the piston like cams or spiral cogs.
The rear brakes don't handle much load anyhow, especially on this bare bones Corolla. It belonged to my father, who only drove it around 40k miles before he gave up driving. It essentially sat in the garage for 10 years. My son turned 16 last year, and is working on getting his license, so I'm setting it up for him. It was "bare bones", so I added a backup camera and Android Auto console (I'd prefer he not mess with the cell phone at all in the car, but that's unrealistic) for navigation and "hands free" purposes.
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I'm surprised that Toyota was using drum brakes in 2010.
Yup, I agree that drum brakes are just fine for a lower end vehicle. Simpler, and not a safety issue with cars meant to be driven "normally".
My '77 Dodge minivan had drums on the back not surprisingly. That was around the time when American car cars started going to 4W disc, I think often for marketing more than performance.
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(https://scontent.ffod1-1.fna.fbcdn.net/v/t39.30808-6/351781112_10230395083965322_956752195411398538_n.jpg?stp=cp6_dst-jpg&_nc_cat=108&ccb=1-7&_nc_sid=5cd70e&_nc_ohc=5JDBnuHFtiUAX9eYiO_&_nc_ht=scontent.ffod1-1.fna&oh=00_AfB9lKsNWMZbrdWCxywrZINfpEzvTa8iJnbortdFUx-pxA&oe=64924F4D)
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We were in Cincy staying in a motel 4 nights and I went out to find some beer for the room and stopped at a Shell station nearby that had a refrigerated room with beer. No Sam Adams anywhere. I ended up with Modelo Dark, which I hadn't had in a long time, it was "OK", my wife thought it fine. By "OK" I mean I drank it, but I wouldn't get it again. They had all sorts of beer, but nothing decent really, it was a bit odd, I was too lazy to find another place.
The old neighborhood has barely changed since we left five years back. My wife commented on that. The old Blue Ash airport is now a development which is OK.
I used to fly in and out of there at times when I was learning, I had a few pretty bounced landings as I recall before I got the hang of it. I don't know if landing a chopper is something that requires a certain "feel", I have a notion it does, you probably get into ground effect and might flare early or something?
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Sam Adams and Modelo Negra Dark are very good IMO
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We were in Cincy staying in a motel 4 nights and I went out to find some beer for the room and stopped at a Shell station nearby that had a refrigerated room with beer. No Sam Adams anywhere. I ended up with Modelo Dark, which I hadn't had in a long time, it was "OK", my wife thought it fine. By "OK" I mean I drank it, but I wouldn't get it again. They had all sorts of beer, but nothing decent really, it was a bit odd, I was too lazy to find another place.
The old neighborhood has barely changed since we left five years back. My wife commented on that. The old Blue Ash airport is now a development which is OK.
I used to fly in and out of there at times when I was learning, I had a few pretty bounced landings as I recall before I got the hang of it. I don't know if landing a chopper is something that requires a certain "feel", I have a notion it does, you probably get into ground effect and might flare early or something?
There's a difference in making a run-on landing and landing to a point on the ground. In the former case, you're reducing power and altitude while you maintain the desired touch-down speed. Pretty much like an airplane, I'd say. Except that there are no flaps to worry about, because with a helicopter you can maintain a steep approach angle without causing you to have a high forward airspeed. When you get into ground effect, you've got to reduce some more power and fly the bird onto the runway. In landing to a point, you essentially come to a high-forward hover while continuing to reduce power until you come to a near-stop just as you touch down. All of that is assuming that you've got sufficient power. If you're marginal on power (due to density altitude and your aircraft's weight), then you might have to use a rolling takeoff and a run-on landing. Doing a "rolling" takeoff in a helicopter with skids is a nice trick. Helicopter pilots in Vietnam had to do a lot of that.
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There is a touch in a light plane that took me a while to master. You need the nose up (some) to avoid "wheelbarrowing". I'd pull up too soon, and the plane would simply gain altitude, then I'd have to add power and sort of repeat the thing over again. One day it clicked for me, somehow, and I had no issues from then. We also had to master crosswind landings of course which could be interesting, you dip the upwind wing into the wind and maybe crab a bit. I found if you dipped the upwind enough it worked without much crabbing. On landing, you're going so slow even a 15 knot wind is a lot (and considered max for a light airplane).
I recall my check ride lady asked me to do a short field landing and I really stuck that one and we were done after that. I thought I'd be out a couple hours at least, it was about 45 minutes.
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The better dark Mexican beer is called "Indio" but it's not as widely distributed in the US as Modelo. I tend to drink a decent amount of it when I'm in-country.
(https://i.imgur.com/yAw7448.jpg)
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it's the right color
I'll keep an eye out
don't remember seeing it up here in Yankee country
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Had some Indian beers
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I've had a lot of Chinese and Japanese beers. Not sure I've ever had an Indian beer.
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I've had this at an Indian restaurant
(https://i.pinimg.com/originals/1f/7c/93/1f7c93a1736d40cd62587cac7f9ba80a.jpg)
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The two good Indian places near us feature Indian beer, I figured I'd try them. They are decent. This one is $9 but large.
(https://i.imgur.com/X5oBzhF.png)
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I usually order wine, tea, or water at Indian restaurants. I should check and see if either of my two faves have any Indian beer.
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My wife always orders a Dehli Mule, which actually is quite tasty.
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The oldest continuously operating brewery in the world is located at Weihenstephan Abbey in Bavaria, Germany. The Benedictine monks at Weihenstephan began brewing beer in 1040 AD.
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The oldest continuously operating brewery in the world is located at Weihenstephan Abbey in Bavaria, Germany. The Benedictine monks at Weihenstephan began brewing beer in 1040 AD.
Yup, them monks know beer.
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Someone was claiming beer making is really involved and complex.
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Complex monks
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(https://i.imgur.com/ycSwyV2.jpg)
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https://youtu.be/g31w1R2QZeI
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https://www.youtube.com/watch?v=WMu8FmPHVCk
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(https://i.imgur.com/JxuDuo6.jpg)
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I'd give that one a whirl. One of the all time great movies.
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I usually order wine, tea, or water at Indian restaurants. I should check and see if either of my two faves have any Indian beer.
I had two kinds, they were fine, not amazing, they had weird names, one sounded German, the other was like 1492 or somesuch. I had three, now that I recall, one was named something like Taj Mahal.
(https://i.imgur.com/Vc14Do2.png)
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(https://i.imgur.com/ycSwyV2.jpg)
Cinci,Fearless & 94
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94 is the young one
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I still say this is a good time to be a beer drinker.
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It's true. The average American or even the average global citizen, has never before in history, had such great access to so many different kinds of high-quality beer.
Same thing is true for wine, though. And all the other spirits.
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life is good
even with Joe in the white house!
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life is good
even with Joe in the white house!
In my experience it matters very little who is in the white house. Joe's fine, the guy before him was fine aside from some mean tweets, the guy before him was fine, and so on.
Just keep them suds flowing.
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The President gets blamed, and credited, for things well outside his purview, often as not.
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In my experience it matters very little who is in the white house. Joe's fine, the guy before him was fine aside from some mean tweets, the guy before him was fine, and so on.
Just keep them suds flowing.
Maybe for beer it matters very little.
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The President gets blamed, and credited, for things well outside his purview, often as not.
Yup
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I'm happy with Samuel Adams lager, I do prefer their ale which seems to have gone away.
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About the only time I'll ever get Sam Adams lager is when I'm at an airport and the only other draft options are Bud/Miller/Coors.
But I do like many of their seasonal beers. I'm working through a 6-pack of their Winter Lager that I got before last weekend.
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so, the next person in the white house isn't going to cause a beer shortage?
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Sure hope not. If so, it's impeachment time!
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My wife favors "lighter beers", like Saporo or whatever. She's happy with PBR. The Sweetwater 420 is our usual at home. I like a bit maltyish with a balance of hops. The Great Lakes were good, but they don't have them here.
I was musing about the beers of my "youth", Stroh came out, "fire brewed", whatever that meant, it wasn't very good. Coors was very rare so folks liked it. I recall Heineken and St. Pauli Girl in bottles, they were pricey. Schlitz was around, and dark Schlitz. Red White and Bllue, cheaper PBR.
Old Mil and Busch were cheaper Bud and Miller, I think.
Rolling Rock, Hamm's, and Yuengling Little Kings showed up when I moved to Cincy. Carling Black Label.
Beer desert, I tell ya.
Popular Beer in the 70s – A Fascinating Social History (winning-homebrew.com) (https://winning-homebrew.com/popular-beer-in-the-70s.html)
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I'll be using the long neck bud heavy bottles to warsh down the 60 cents wings covered in Reaper sauce at the local small town bar tonight
pairs perfectly IMHO
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At baseball fantasy camp, they have had Bud Light and Mic Ultra. I tried one of the latter. The good news is that it made BL taste pretty decent.
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some people don't like beer
so they have Coors light and Mich Ultra for them
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Hard ciders
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I'm not really a cider fan. There are times when a beer is "just the thing". I drink more wine that beer of course.
I broke my streak of no alcohol last night, I didn't over do it.
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. . . I was musing about the beers of my "youth", Stroh came out, "fire brewed", whatever that meant, it wasn't very good. Coors was very rare so folks liked it. I recall Heineken and St. Pauli Girl in bottles, they were pricey. Schlitz was around, and dark Schlitz. Red White and Bllue, cheaper PBR.
Old Mil and Busch were cheaper Bud and Miller, I think. . . .
I remember Schlitz dark with great fondness.
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it was pretty good, as I recall
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A pizza joint in Norman served it. I thought it was great with that sort of food.
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One summer quarter I had German on north campus, and then a period off. I'd cross the street to this pub and get a corned beef sammich and a dark Schlitz. Then I had to hoof it to south Campus, in the heat, across the bridge and up the hill to a chem lab. I'd get in sweaty and a bit drunkish.
I went four summer quarters, I liked them a lot. I had to do one extra quarter because I didn't have enough liberal arts courses to graduate.
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(https://i.imgur.com/nBchntm.jpg)
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Wow that is a lot of bad beer.
I do love me some RC cola, though!
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I don't drink soda, but if I did it would be the RC
My brother would love the Dr. Pepper
I'd definitely enjoy all the "bad" beer
the white jug could be milk or OJ for a screwdriver or tequila sunrise - OK
I'd pour the monster juice out in the pisser
Lemonade goes well with Tito's
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I quit on the sodas a while back to cut down on sugar. I used to drink a Coke about once a day. And sweet tea. I think the fructose in sugar is bad for us, aside from the Calories.
It's a bit odd because a lot of sugar in fruit is fructose (it's called fruit sugar). But we don't metabolize it well.
But I do enjoy the occasional Coke, once a month or less. My wife loves Coke.
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I used to drink too much Coke
don't even drink diet coke today
don't remember the last time I had a soda
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2005 on this date utee 94 gave birth to the Beer Thread,killing time between the season and the National Championship.Use to be a hell of a lot more posts,either the herd has been thinned out or ya'll turned into a bunch a teasips
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I definitely don't drink as much beer as I did nearly 20 years ago, but I love it just as much now as I did then.
This weekend I had a couple of Live Oak Primus weizenbock to celebrate UT's conference championship. Delicious.
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When did beer at a restaurant get so expensive? I see $7-8 as standard, and it goes over $10. I just drink water.
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when Biden took office ;)
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(https://i.imgur.com/GVzxhwV.jpg)
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Hooray, beer!
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Kinda funny on how Day One after it ended they had all those bottles of beer handy ....
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Leftover from pre-prohibition, I'm certain.
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Huey Long was probably the only person in Louisiana who could read and thus know about the prohibition law. And I'm pretty sure Huey had no interest in complying with such federal nonsense. He probably passed all that beer out personally from state stockpiles, hoping to gather votes for if/when he ran for bigger offices.
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... wth corn dogs on the side.
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mmmmm beer and corny dogs...
(https://i.imgur.com/aD9SdxA.jpg)
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Kinda funny on how Day One after it ended they had all those bottles of beer handy ....
They had been legally selling 3.2 beer from March to December 1933, and they had spent the entire Prohibition era selling soft drinks, many of which came in dark bottles back in "the day."
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mmmmm beer and corny dogs...
[img width=500 height=398.993]https://i.imgur.com/aD9SdxA.jpg[/img]
looks like something that someone with those fingernails might enjoy
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I guess?
The corny dog is delicious, if you like such things.
I've never had that beer. Sounds like it would be too sweet for my taste but I don't know from experience.
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I'm not a fan of most things sweet, especially sweet beer
guess I'll need to try another cornydog
maybe with jalapenos and onion's in the batter
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picked up a sixer of Fireside Chat a 7.9 abv Winter Ale with spices and cocoa nibs from 21st Amendment Brewery somewhere in CALI. It's a melodic jacked fermentation. The with degrees of aromas that include notes of baking spices,roasted cocoa and smoke...... no,not really (https://www.cfb51.com/Smileys/fantasticsmileys/grin.gif) it's pretty darn good though.I know someone mentioned Garage Beer a month back so i picked some of that up. Supposedly a craft but tastes like Ultra Light Beer Seltzer. (https://www.cfb51.com/Smileys/fantasticsmileys/sad.gif)
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I'm heading to the Kinkaider Taproom
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Ultralight craft beer is a thing now, apparently. Not really my thing but if it keeps some drunk hipsters off the road then I'm all for it.
Heading to the Live Oak Brewery this afternoon, sunny and 77. Fantastic winter weather!
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(https://i.imgur.com/cqJ9BmU.png)
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Yup, those are the two distinct styles of beer, based entirely on the chemistry of the process.
I usually say I like BOTH kinds of beer, ales AND lagers.
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me too
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I usually have a slight preference for ales when there is an apt comparison. Sam Adams used to have a Boston Ale that was better, to me, than their lager, slightly.
It's interesting that pilsners and bocks are labeled as lagers, maybe there are exceptions.
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Sounds to me like you just like "good" beer. Sam Adams lager just wasn't that great of a beer, it was very over-hopped for a lager and beyond that it didn't have a great flavor profile. I, too, preferred the Boston Ale.
I enjoy Pilsners and Bocks primarily because they are lagers due to the cold fermented bottom-fermenting yeast.
Most beer connoisseurs describe lagers as being "cleaner" than ales because the bottom-fermenting yeasts in lagers produce fewer of the esters that can muddy up the flavor of an ale.
Many brewers will tell you that pilsners are the hardest beer in the world to make, because the lightly roasted malts and low ester content leaves the brewer absolutely no leeway for making mistakes. It's much easier to hide a mistake in an ale, or even a lager with more heavily roasted malts.
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That makes sense. Pinot noir usually requires more wine making skill than say zinfandel, not to mention more vinicultural efforts.
I have not read that white wines are tougher to make well than reds, but they could be less forgiving of mistakes.
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I liked Sam Adams Boston Ale better than the Boston Lager, and it wasn't close.
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For me, it was close, but I'd buy the ale when given the choice.
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I like em both
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Sam Adams was the first American beer I can recall that was/is quite good.
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Sam Adams was the first American beer I can recall that was/is quite good.
Well it was among the first craft breweries that was nationally available, alongside its west coast counterpart Sierra Nevada Brewing.
But there were regional breweries making "good" beer well before either of those two were established.
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We didn't have any in Cincy, at least nothing in the usual retail outlets. It could be I didn't know about them of course. I was mostly drinking cheap beer anyway, when I had beer, which wasn't often.
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Yeah, since they weren't nationally distributed, you had to search for them. And if there wasn't one in/near your town, then you'd never know.
Anchor Brewing in San Francisco, CA established late 1800s, was making good beers.
Spoetzl Brewing in Shiner, TX established early 1900s was making good beers.
And probably dozens more around the country, but not hundreds more, not until the 90s.
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Cincinnati was oft viewed as a "Beer Town". They had some local beers that were not much of a thing. When I first moved there, most restaurants could only serve "3.2 beer". Schoenling was a local brewery, I think, along with Hamm's. They might not have been local, dunno.
Sam Adams was the first beer on my radar that was quite good. The German beers were around but not that great IMHO, St. Pauli Girl etc. Heineken was around of course.
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Yeah there are tons of great German beers, but they sure weren't being imported here in the US until the late 80s or so. We were stuck with the St. Pauli Girls and the Becks which aren't that great. It wasn't until the real beer revolution had begun, that we finally gained access to the elite German beers like Ayinger, Franziskaner, and Spaten.
What we DID have, at least at the pubs that specialized in international beer, was a solid host of UK beers. Whitbread, Young's, Sam Smith, Newcastle, Bass-- these were all mainstays at the beer-oriented pubs. And of course Guinness from Ireland. You still couldn't buy most of them in bottles until the 90s, but you could at least find them draught at your local ale houses.
Of course the American craft beer boom of the late 90s through present, has pushed most of these back out of American stores and off of American taps. Which is a pity. I'd much rather have a delicious variety of unique English/UK ales and lagers available, than a huge tap wall full of 90s taps of nothing but brutally over-hopped west coast IPAs that all taste equally bitter.
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There is a small village near where we worked back in the day, I was there 1980-1985, and some coworkers would go on Fridays. The village had something like 20 bars. The area was very industrial blue collar, and very white. Those bars didn't have much selection.
I later moved to another side "up the hill" from that site, so we were pretty close, and again would go sometimes. One bar has a great happy hour, you could get Sam Adams by then half price. That may have been the first SA I ever had, my buddy said it was 'real beer'.
I worked at three locations in my time there, one was rather far out in the boonies. The closest bar was in another tiny village, they also sold fishing and hunting licenses. Another similar bar was a bit further down river in a town called "Baltimore". It was in an old house and had decent good, cheap. Not there any more.
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Foster's was a big thing (no pun intended) when I was in college in the mid-'70s.
And I can remember a dark variety of (I think) Fallstaff on tap that was pretty decent by the standards of the times.
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The Pabst Blue Ribbon 180 pack also known as the Nebraska Bohemian family pack.
(https://i.imgur.com/2pSkNyA.png)
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Less than 53 cents a can. That's like going back in time.
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can't afford to stay sober
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PBR is so gross.
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https://youtu.be/nGSN7JVg1yQ
Mizzou
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(https://i.imgur.com/PsuadYW.jpeg)
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This weekend for Father's Day, my i s c & a aggie wife is going to take me on a brewery crawl through Austin. Kids not invited. :)
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I'm guessing my Ex won't be offering me that type of crawl
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No but your daughters could. You're THEIR father, after all...
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and they would
the youngest is the assistant manager here.........
https://www.bierhausne.com/ (https://www.bierhausne.com/)
(https://i.imgur.com/AjdLoOw.png)
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Looks like a place I'd enjoy having a beer.
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and a pretzel and a sausage
it's the place with the weird names for their beers like fox and owl, but the beers are solid
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HOPS IN NEBRASKA?
Ever wonder why Czechs have been able to grow some of the best hops in the world? And if Nebraska is said to have a climate so similar to the Czech Republic, then why is this not a boom crop for Nebraska agriculture?
Nebraska has seen a boom in microbreweries, and most likely the hops come from the American northwest where most of the crop is grown in this country. Imported hops are likely to be more expensive. So, can we grow our own?
The East Campus of UNL is certainly investigating this possibility. The Nebraska climate is very different between the east and west of the state. So researchers have picked four locations in Nebraska in addition to the one on the East Campus. They are Norfolk, Hastings and two in Scottsbluff. One of those in Scottsbluff is an extension of UNL, and the other three are all run by local farmers.
There are a number of complicating factors involved with the success of growing hops in Nebraska. Hops enjoy conditions where there is more rain (but not a primary factor), less freezing temperatures and dry summer conditions which produce fewer fungal diseases. Hops growth loves a constant temperature range between 40 and 70 (and not so many of the extremes we have in Nebraska). While rain is nice, hops do better where there are long, sunny days. Rich soil is also a must.
Historically hops growth always did best in between 30 and 55 degrees latitude worldwide. Nebraska is right in the center of that. The Czech Republic is around 50. It should be no surprise that the areas producing the most hops fall within this range (see illustration).
I have read about immigrant Czech farmers (around the Bruno area) who tried growing hops. They did so using land around the railroad tracks. I have also read about using Nebraska hops to make some versions of Nebraska beer. One of those beers was called Skull Creek Pale Ale. Unfortunately, those articles are no longer available online.
While Czechs are famous for their hops, you may not be surprised that Germany produces more, and even more surprised when finding that the United States is the number one producer!
The Saaz hops are some of the more famous. The Saaz region of the Czech Republic produces over 77% of all hops in the country. The other two hop producing areas are Aš/Auscha and Tršice/Tirschitz, both located in the northwest area of the country.
The Saaz (Žatec) hops are world famous for their low alpha acid content, creating a hop that imparts a particular soft or delicate bitterness. Their oil composition creates a clean, deep, herbal aroma. These characteristics are the defining footnote on styles like Bohemian Pilsners.
While there may be a way found to produce hops somewhere in Nebraska, it is doubtful they could ever come close to the same quality as those of the Czechs.
The Czech hops are very similar to those in Germany, yet there is something very special about them and the region where they are grown. The little northern town of Žatec and surrounding hop-growing landscape have just been granted UNESCO World Heritage status! Saaz is the German name for Žatec.
(https://i.imgur.com/wa1ZDGR.png)
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and a pretzel and a sausage
it's the place with the weird names for their beers like fox and owl, but the beers are solid
Yeah I remember commenting on the branding-- I really like how clean it is. But the animal names are a bit rough, like, trying too hard.
But of course that's been true of craft beer names since the 90s.
Ultimately I don't give a rip as long as the beer tastes good, and I'm definitely a sucker for places that specialize in European styles.
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come on up this summer and escape the Texas heat for a while
They just added a rooftop bar a month or so ago. It's nice and cool up there and they have live music occasionally
(https://i.imgur.com/bd0GzUW.jpeg)
(https://i.imgur.com/IJ9yCfJ.png)
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This my favorite local brewery place, we don't go often enough for me.
(https://i.imgur.com/0FvWnJq.png)
Sweetwater.
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This is one of the breweries we'll be hitting this weekend. They have a Czech Dark Lager that I'm dying to try. Nice interior (maybe a little too nice), with a huge outdoor biergarten with stage, they have live music most days and every weekend.
(https://i.imgur.com/vwTv8EY.jpeg)
(https://i.imgur.com/5I28hSa.jpeg)
(https://i.imgur.com/e2FYXyV.jpeg)
(https://i.imgur.com/HJwUtQI.jpeg)
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This my favorite local brewery place, we don't go often enough for me.
Sweetwater.
perhaps utee and I should visit and give you a reason
I'll visit during the winter months
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perhaps utee and I should visit and give you a reason
I'll visit during the winter months
I'd be fine coming in the summer. Twould be nice to cool off in Atlanta for a few days. :)
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This is one of the breweries we'll be hitting this weekend. They have a Czech Dark Lager that I'm dying to try. Nice interior (maybe a little too nice), with a huge outdoor biergarten with stage, they have live music most days and every weekend.[img width=500 height=332.987]https://i.imgur.com/HJwUtQI.jpeg[/img]
I'd sit at the rail where it's cool and sip some dark lager
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Meanwhile Brewing is not too far from Live Oak, and of course we'll be visiting there.
(https://i.imgur.com/Yq1TIzK.jpeg)
(https://i.imgur.com/TlMQyQY.jpeg)
(https://i.imgur.com/vlFv3bR.png)
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This is about 2 miiles from us, good for people watching along the Beltline.
(https://i.imgur.com/PVN8VAE.jpeg)
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I could walk 2 miles for a few quality beers
and then stumble back
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Sweetwater will be walkable in a year or so once the Beltline is finished out that way. It's in a strange location, we generally drive, it's maybe 2.5 miles. It gets crowded fast, and I do like their beers.
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Naturally we have to hit the Celis Brewery for their Belgian style beers.
(https://i.imgur.com/8qLtgnL.jpeg)
(https://i.imgur.com/aNSQ9WE.jpeg)
(https://i.imgur.com/XlYoagy.png)
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and they would
the youngest is the assistant manager here.........
https://www.bierhausne.com/ (https://www.bierhausne.com/)
[img width=500 height=332.997]https://i.imgur.com/AjdLoOw.png[/img]
Is that the place where my esposita and I met your daughter?
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it's a couple blocks away, owned by the same people
she took the position a month ago
I like this place better. They offer food.
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it's a couple blocks away, owned by the same people
she took the position a month ago
I like this place better. They offer food.
That explains why the name of the place didn't sound familiar.
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yes, we met at the Kinkaider Taproom
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Hogan, the iconic WWE Hall of Fame wrestler and global icon, spent years entering the ring to the classic theme song "Real American." Now the Hulkamaniacs of the 1980s and 1990s are of the legal drinking age and can enjoy Real American Beer, which launches on Thursday.
"It doesn't matter if you're Republican, a Democrat. It doesn't matter what sex you are, doesn't matter what race you are, where you're from, what you believe in — I've got a beer that's going to bring America back together, one beer at a time," Hogan told Fox News Digital.
(https://i.imgur.com/9ky4kMJ.png)
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I'm gonna go ahead and make a guess, that it sucks.
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well, it doesn't say light or lite
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What is a thing or three that makes good beer more expensive than cheap beer?
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1) The cost of ingredients is a major factor-- corn and rice are cheap adjuncts, so beer made from them is cheaper. Better beers don't use corn or rice, it's all malted barley or even more expensive grains like wheat. And then specialty beers might throw in even more expensive ingredients like vanilla bean or coffee.
2) Some of the "better" beers are aged longer, and in barrels, which is more expensive than the short aging times in vats used for cheaper beers. For example Budweiser is aged for 21 days, while an Imperial Stout might be aged for 3 months to 2 years. Fewer "turns" from your processing equipment leads to a higher cost of production by comparison.
3) Higher alcohol beers require more malt. A 10% Imperial Stout might require 2x-3x more malt than a light lager, which obviously adds to the cost.
And of course smaller craft breweries don't enjoy the same economies of scale in either production or purchasing that the larger macro-breweries have, so they'd end up spending more just to make the same exact beer, anyway.
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On a large scale, is corn and rice significantly cheaper than hops and malted barley? | Community | BeerAdvocate (https://www.beeradvocate.com/community/threads/on-a-large-scale-is-corn-and-rice-significantly-cheaper-than-hops-and-malted-barley.4196/)
Some interesting discussions about use of rice to "dull down" beers.
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What Are the Cheapest Grains and Starches? (prospre.io) (https://www.prospre.io/blog/what-are-the-cheapest-grains-and-starches)
1. White Potatoes
The average cost of conventional white potatoes (https://www.prospre.io/ingredients/white-potato-11632) is about $2 per kilogram (https://www.statista.com/statistics/236901/retail-price-of-potatoes-in-the-united-states/), making this gluten-free ingredient the cheapest starch. Conventional sweet potatoes, which are technically not potatoes (https://www.finedininglovers.com/article/sweet-potato-vs-potato-differences), can cost up to $3 per kilogram (https://www.howmuchisit.org/sweet-potatoes-cost/). Potatoes of any variety are some of the cheapest starches. Use the Prospre app to get nutrition facts (https://www.prospre.io/ingredients) and macronutrient profiles for potatoes or any other ingredients.
2. Cornmeal
Bulk cornmeal (https://www.prospre.io/ingredients/cornmeal-6056) can cost as little as $2 per kilogram (https://www.bonappetit.com/story/how-to-buy-and-use-cornmeal), which makes this ingredient one of the cheapest grains. Whole grain cornmeal with the germ intact is about $5 per kilogram. Corn is also gluten-free. Mix fine-ground cornmeal with your preferred type of flour to make cornbread. Medium- or coarse-ground cornmeal are better for grits or polenta.
3. Oats
Oats (https://www.prospre.io/ingredients/oats-5962) are a cheap and highly nutritious grain. Quick oats are more affordable than rolled oats, cook faster on account of being steamed and rolled thinner prior to drying and have a slightly smoother texture. The average price for conventional oats is around $2 per kilogram (https://www.howmuchisit.org/how-much-does-oatmeal-cost/) and ranges up to $6 per kilogram for organic rolled oats.
4. Barley
Edible barley (https://www.prospre.io/ingredients/barley-10773) is sold in hulled or pearled form. Hulling removes the inedible outer layer of the grain and retains the bran. Bulk hulled barley is one of the cheapest grains at $13 per kilogram (https://www.howmuchisit.org/how-much-does-barley-cost/), but preparing this ingredient requires soaking and a longer cooking time. Pearl barley is more processed, but cooks faster. The average price of pearled barley is about $20 per kilogram.
5. Flour
You can buy all-purpose flour (https://www.prospre.io/ingredients/white-flour-6096) in bulk for $2 per kilogram (https://www.howmuchisit.org/how-much-does-flour-cost/). Bulk whole wheat flour costs significantly more, with an average cost of $4 per kilogram. You should also expect to pay more for organic flour or flour made from gluten-free grains unless you make your own oat or rice flour by grinding these ingredients into fine powder.
6. Wheat Berries
Raw wheat berries (https://www.prospre.io/ingredients/wheat-berry-bread-244520) are sold without husks but with the bran, germ and endosperm intact to preserve the high nutritional content (https://www.verywellfit.com/wheat-berries-nutrition-facts-and-health-benefits-5198986) of whole grain wheat. The price of wheat berries ranges from $2 to $8 per kilogram based on whether you buy this ingredient in bulk or smaller quantities cultivated to specific standards.
7. Bulgur Wheat
Bulgur wheat (https://www.prospre.io/ingredients/bulgur-10921) is made from wheat kernels that are cracked, parboiled and dried prior to packaging, which makes them cook faster (https://www.thespruceeats.com/what-is-bulgur-wheat-3376810) than raw wheat berries or other whole wheat products. Bulgur ranges in price from $3 to $5 per kilogram, making it one of the cheapest grains.
8. Rice
The price of bulk white rice (https://www.prospre.io/ingredients/rice-10865) can be as low as $3 per kilogram. Bulk brown rice is slightly more expensive, with an average cost of $6 per kilogram. The debate over the nutritional benefits of various types of rice (https://www.diffen.com/difference/Brown_Rice_vs_White_Rice) is ongoing, but everyone agrees that this naturally gluten-free grain is one of the most affordable grains that you can serve with almost any meal.
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On a large scale, is corn and rice significantly cheaper than hops and malted barley? | Community | BeerAdvocate (https://www.beeradvocate.com/community/threads/on-a-large-scale-is-corn-and-rice-significantly-cheaper-than-hops-and-malted-barley.4196/)
Some interesting discussions about use of rice to "dull down" beers.
Hmmm if rice is more expensive than malted barley that's news to me. And I don't think it has always been.
As for "dull down" I'm not buying it. Historically breweries used corn and rice because they were plentiful and available. It's not a coincidence that almost all Asian beers are rice-based. They're not using rice to dull down any flavors, they're using rice because it is ubiqtuitous.
It's possible that modern day home brewers and craft brewers are doing that, but historically corn and rice were used because they were cheap and plentiful.
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I can understand use of rice to produce a more "palatable" lighter lager preferred by working men, back in the day.
It might not be just a cost factor involved.
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You've got the cause and effect reversed. Rice was historically cheap and plentiful, American macro-brewers used it, and it shaped the taste of generations of Americans.
Before Prohibition there were thousand of breweries in the US, all making various styles of beer that was not strictly limited to what we now call the "Amercian pale lager" or "American light lager." Indeed, the beer styles were all European, because that's where the brewers were coming from. In 1870 the US hit a peak of over 3,200 breweries. By 1915 that was down to around 1,300 but then Prohibition came and the story got much worse. In 1934 there were just 756 breweries and by 1980 that number was down to 101. Most of them had shifted from making a diverse range of tasty beers, to the standard American macro-swill light lager.
Here's some historical rice pricing, it wasn't always expensive and that's why macro-brewers used it.
[img width=500 height=242.983]https://i.imgur.com/pCqrEoY.png[/img]
https://tradingeconomics.com/commodity/rice
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I get that, I merely suggest that the "working man" of the day may simply have preferred the lighter more refreshing style and the macrobrewers provided it. Or, as you say, it was cheaper to make and they were forced to liking it because of lack of alternatives. Or both.
I've been told that Budvar is quite good beer, the Beer of Kings as it were. I wonder if Budweiser of say 1910 tasted about the same as today or if it was quite different.
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Original Czech Budvar is pretty good, certainly much better than American Budweiser, but nobody on the planet makes pilsners as good as the Czechs do, so it has tons of competition in its home country.
I'd imagine original American Budweiser tastes pretty different but I don't really have any direct knowledge of it.
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I found these responses on line:
The Budweiser recipe and trademark was at the heart of a trademark lawsuit in the 1890’s. Busch had searched all over Europe for a beer recipe he that he could use ( abundant and cheap) corn in that did not develop off flavors. In the Czech-Bohemian town of Budweis they found such a recipe, brought it back to the US and perfected it.
There were several American imitators of the brew, also calling themselves “Budweiser”, which in German simply means “ from Budweis” or “"of the style of Budweis”; the competitors said Busch couldn't trademark the general term , any more than someone might claim exclusive right to “Texas style” barbecue, or “Chicago style” pizza. The court disagreed , determining that Busch could trademark their distinctive name for their distinctive brew recipe, and that other brewers use of the term was a deceptive attempt to sell a different and inferior product by confusing the public as to the origin of the beer.
I have never drunk any 1890’s Budweiser and I bet that no one alive has done so, so I cannot speak with 100 per cent certainty, BUT, Given all of the above, it is my expectation that Budweiser that you buy today pretty much is exactly the same beer with the same taste and color and body as the beer they fought the lengthy and expensive lawsuit over. That recipe is jealously maintained and adhered to, and it is the basis for the development of Anheiser-Busch into the brewing colossus that it is today.
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Budweiser, originally brewed in the 1800s, was quite different from the modern Budweiser that we know today. In the 1800s, Budweiser was brewed as a lager by Adolphus Busch, who was a German immigrant. The beer was brewed using traditional methods and ingredients available at that time.
In terms of appearance, Budweiser in the 1800s would have likely had a similar golden color to what it has today, as lagers typically have a pale to golden hue. However, the clarity and carbonation levels may have been different due to variations in brewing techniques and equipment.
As for the taste, 19th-century Budweiser would have likely had a more robust and complex flavor profile compared to the modern version. The beer would have been brewed using different strains of yeast, malted barley, hops, and water sources that were available at that time. It may have had a more pronounced malt character and hop bitterness, with potentially more variation in flavor due to the lack of modern brewing technology for consistency.
It's important to note that the recipe and brewing methods for Budweiser have evolved over the years, and the taste of the beer has been adjusted to appeal to a wider audience. The Budweiser available today is a product of modern brewing techniques and ingredients, so it may not taste exactly like the 19th-century version.
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The American light lager came from an unusual problem: the barley that was grown in 19th century North America had higher protein than the barley that was grown in Europe at the time, and that meant that the beer got hazy, which was a problem at a time when pale beers were rapidly displacing dark beers in popularity. The result was the use of adjuncts to keep the alcohol content at a consistent level while reducing the suspended protein in the finished beer; in the eastern US in particular, that generally meant using corn, while in the west, that meant rice. Adolphus Busch left Germany to settle in Missouri, where presumably rice was the standard practice at his father-in-law’s brewery that became AB, so that’s what Budweiser became. The flavor has been lightened over the years (reducing hop levels in particular), but Busch’s success in marketing made Bud the standard for American light lagers. It is now reasonably easy to get European-style barley in North America, and craft brewers in general tend to prefer it for their brews, but there’s plenty of American-style barley grown as well, and the American light lager style, pisswater though some deem it, is a practical solution to a rather esoteric problem.
(There are still corn-based American lagers, both in and outside the US (Rolling Rock, Corona, and my local choice for this style, Narragansett, all come to mind), and corn is a significant ingredient in the pre-Prohibition American lager some homebrewers favor.)
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So the answer is-- nobody knows. :) Just a bunch of speculation.
Pretty much all of the Czech and German breweries follow the Reinheitsgebot German beer purity law which forbids the use of any adjunct. Only barley, hops, water, and yeast can be used. So any recipe that was actually taken directly from Europe, would not include corn or rice.
Which is why I know that all American macro-brew recipes that include corn or rice, are most certainly different from the European recipes they are descended from.
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The Rice is Right | TheBeerProfessor (https://www.thebeerprofessor.com/?p=7162)
In the craft brewing world, rice is what is considered an adjunct (https://www.craftbeer.com/craft-beer-muses/craft-brewers-find-flavor-and-flexibility-with-rice). An adjunct is anything outside of the beer’s four traditional ingredients of malt, hops, water, and yeast. Rice, as an ingredient in beer, has a bad reputation among some craft beer drinkers due to its association with macro brews such as Budweiser and Bud Light. In her 2006 book Ambitious Brew, Maureen Ogle made the statement that “craft brewers treat rice almost as if it’s rat poison (https://www.courant.com/la-fo-beer30-2009sep30-story.html).” A little tongue-in-cheek perhaps, but you get the idea that rice might have a reputation problem. In a 2009 video titled “I am a Craft Brewer (https://youtu.be/ev5OZS75qaY)” several dozen craft brewers from across the county extol the virtues of craft beer and the people that make it. At one point in the video a craft brewer disparagingly notes that corporate breweries put rice in their beer. This is followed a few seconds later by anothet craft brewer proudly stating that “I don’t put rice in my beer”.
For some years now, however, some craft breweries have been putting rice in their beer – it has not been every brewery and those that do are doing so very selectively. So we see headlines like Craft Brewers Rethink Rice (https://www.courant.com/la-fo-beer30-2009sep30-story.html) in Beer and The Rice Renaissance (https://modernfarmer.com/2021/01/the-rice-renaissance/). Breweries that are utilizing rice as an ingredient in their beer appear to be in places that were at the forefront of the craft beer revolution back in the 1980s – places in states such as California, Colorado, and Washington. Could it be that the initial innovators are still leading innovation today? Fieldwork Brewing (https://fieldworkbrewing.com/) in Berkeley, CA brew a Citra Rice Lager that they have named Sushi Beer (https://fieldworkbrewing.com/beers/sushi-beer/). Bottle Logic Brewing (https://bottlelogic.com/) in Anaheim, CA brew a Japanese Rice Lager called Hanamachi. And it’s not all Rice Lagers that craft breweries are producing. As far back as 2007, Great Divide Brewing Co (https://greatdivide.com/). in Denver, CO released Samurai (https://greatdivide.com/beers/samurai-rice-ale/), an unfiltered rice and barley ale. Great Divide is still brewing Samurai today, and includes it in its year-round portfolio of beers. Some breweries are using locally grown rice to produce their rice beer. Crying Eagle Brewing Company (http://www.cryingeagle.com/) in Lake Charles, LA used Louisiana-grown rice in its Louisiana Lager (http://www.cryingeagle.com/beer/louisianalager).
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There are plenty of brewers experimenting with rice and corn adjuncts these days.
It doesn't mean the beer they are making actually tastes good.
I've tried a bunch of them, and every time I have one I can't help but think to myself-- You know, this beer could be so much better if they hadn't used corn or rice.
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Traditionally, barley (https://www.thespruceeats.com/what-is-malted-barley-beer-brewing-353281) was the main grain used in brewing beer. And for the most part, it still is. However, many brewers use other grains along with barley to create their beer. Most of the beer sold in the world is made with rice or corn included in the grain variety.
Beer purists accuse the big beer brewers of adding rice or corn to the beer as a way to make cheaper beer as rice and corn often cost less than barley. There is no proof that adding in these other grains is done merely as a cost-savings technique. Major brewers do not make a secret of the grains these use to make the beer—anyone touring their breweries is told openly about the ingredients that are used. In fact, Budweiser bottle labels clearly tout the quality of rice used to make the beer.
It's All About the Color
The alternate grains, like rice and corn, certainly make the beer lighter than barley does, and that seems to be the goal of most makers of pale lager (https://www.thespruceeats.com/definition-of-lager-353244). Lighter colored beer is quite popular and many beer brewers adhere to "the lighter the better" adage.
"Adjunct" Grains
A term widely used in the brewing industry, adjunct grains refer to any ingredient, besides barley, that is used to make beer, by adding sugar to the fermentation process. Adjunct grains include corn and rice, along with well known and more accepted beer-making grains like rye, wheat, and oats. The rise in craft brewers has led to more small-batch beers produced with adjunct grains and other ingredients. With more options to choose from, a beer drinker may be more aware of the beer's ingredients and the impact on the flavor profile of the beer.
The Effects
Corn adds a slightly sweet smoothness to the beer and is often included in light lagers and cream-style ales (https://www.thespruceeats.com/what-is-ale-353243). It can also be used to lighten a fuller, denser English style beer. It is hard to taste an actual corn flavor in most beers, however, its impact results in smoother, light beers. Rice is even less flavorful than corn and produces a dry, clean taste.
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Well, I learned a few things in all of this uncertainty. I presume Sam Adams does not use rice, they follow the German purity regime, and I like the taste of it.
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Traditionally, barley (https://www.thespruceeats.com/what-is-malted-barley-beer-brewing-353281) was the main grain used in brewing beer. And for the most part, it still is. However, many brewers use other grains along with barley to create their beer. Most of the beer sold in the world is made with rice or corn included in the grain variety.
Beer purists accuse the big beer brewers of adding rice or corn to the beer as a way to make cheaper beer as rice and corn often cost less than barley. There is no proof that adding in these other grains is done merely as a cost-savings technique. Major brewers do not make a secret of the grains these use to make the beer—anyone touring their breweries is told openly about the ingredients that are used. In fact, Budweiser bottle labels clearly tout the quality of rice used to make the beer.
It's All About the Color
The alternate grains, like rice and corn, certainly make the beer lighter than barley does, and that seems to be the goal of most makers of pale lager (https://www.thespruceeats.com/definition-of-lager-353244). Lighter colored beer is quite popular and many beer brewers adhere to "the lighter the better" adage.
"Adjunct" Grains
A term widely used in the brewing industry, adjunct grains refer to any ingredient, besides barley, that is used to make beer, by adding sugar to the fermentation process. Adjunct grains include corn and rice, along with well known and more accepted beer-making grains like rye, wheat, and oats. The rise in craft brewers has led to more small-batch beers produced with adjunct grains and other ingredients. With more options to choose from, a beer drinker may be more aware of the beer's ingredients and the impact on the flavor profile of the beer.
The Effects
Corn adds a slightly sweet smoothness to the beer and is often included in light lagers and cream-style ales (https://www.thespruceeats.com/what-is-ale-353243). It can also be used to lighten a fuller, denser English style beer. It is hard to taste an actual corn flavor in most beers, however, its impact results in smoother, light beers. Rice is even less flavorful than corn and produces a dry, clean taste.
Disagree with these two statements completely, I can immediately tell when adjuncts are used. It's quite easy to taste the corn or rice, just as it's easy to taste the wheat in a Hefeweizen, and the rye in a rye ale is probably the most distinctive of them all.
So, why then is it acceptable by the general beer-nerd public to add wheat or rye to the grain bill, but not corn and rice?
The simplest reason of them all-- wheat and rye enhance the flavor, they taste good. Rice and corn diminish the flavor, they do not taste good.
And here's an all-malt pilsner that doesn't require any adjuncts in order to be beautifully clear and pale:
(https://i.imgur.com/ElYTDOB.png)
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I’m not a beer connesewer, I don’t even taste wines that critically.
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Well, you can probably tell the difference between a varietal that's primarily Cabernet Sauvignon, or primarily Pinot Noir, or primarily Malbec, right?
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Some US Pinot noirs can come close to cabs.
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OK but still, I know you can tell most varietals from one another.
And those all come from the same fruit.
For beer we're not even talking the same plant. Corn and rice and barley and rye and wheat are all much more different from one another, than grapes are compared to other grapes.
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I'm not experienced and learned enough to know why they taste different.
I can't discern cabernet sauvignon wine from merlot blind.
My wife likes Sweetwater 420 and other lighter tasting beers. I like 420 myself, it's very suitable for a warmer day, and it has some flavor. I'm sure Bud could make a lighter American ale with some flavor.
At baseball camp, in the locker room they have only Mic Ultra and Bud Light. I tried the former and poured it out. The Bud Light tasted like a stout in comparison. Fortunately at their nightly events they have a better selection.
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I mostly like dark beer (the Shiners and Guinesses of the world). Problem is, they're really filling. Usually, by the time the weather changes sufficiently for me to want one of those, I'm drinking brown liquors instead.
My wife drinks Lagunitas Maximus - which is like drinking Brussel's Sprouts
I've found Pacifico for the summer. I can drink the heck outta that! Makes mowing the yard a hoot!
Frankly, I'm taste testing tequilas now. I know what I'm looking for tasting whiskeys. Tequila (the ones to enjoy in a glass and not mixed nor shot) is a much different experience I'm trying to wrap my mind (and wallet) around.
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You can spend all your money and more on high end liquor these days.
Let your tongue be your guide, good tequila tastes good, and you don't have to spend a fortune on it.
But you probably have to spend more than $20. :)
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We had two folks for dinner last night and my wife pulled out some cognac that was pretty good. We have an almost empty bottle of Hennessey XO she offered as well and I was tempted but didn't hold out my glass. If I want something hard these days, I usually pour some Tito's over ice and drink it neat. I remain surprised by how solid Tito's is for the money, I'm not sure I don't like it better than Grey Goose.
I went through a lot of bourbons and found I prefer Woodford by a good margin. I don't have any because I was drinking it too readily.
Mostly I stay with wine, I tolerate it pretty well, and don't feel awful the next morning. I don't have acute taste buds for wine, I know a bit about wine, but my taster is prosaic. My wife is much more attuned to wine, so I let her taste it at restaurants.
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I love Cognac. I have a bottle of Hennessey XO for very special occasions, it's lasted a couple of years. I also have a Remy Martin VSOP for more common drinking.
Lots of American whiskeys in my bar. Bourbons include Bulleitt, Woodford, Knob Creek and Maker's Mark. Ryes are Bulleitt and Old Overholt (which honestly I like as well as or better than any of the bourbons and ryes mentioned before).
Scotches I currently have on-hand are Oban, Lagavulin, and The Macallan.
Irish whiskey-- just Jamesons.
Gin-- Bombay Sapphire, Hendricks, and Aviator. The Sapphire is my favorite by a pretty wide margin but my i s c & a aggie wife likes the others.
Only vodka I need is Tito's.
I have several tequilas-- Espolon Reposado, Patron Silver, Don Julio Anejo. The Espolon is one of my favorites, tough to beat from a price/taste perspective.
Rarely drink rum but we add it to the egg nog every year so we always have some around, I think it's probably Bacardi.
We also have a bottle of the Brazilian version of rum called Cachaca, I like it quite a bit in the summer muddled with some sugar and lime and maybe a topochico topper.
And then we have all sorts of rando bottles of stuff my i s c & a aggie wife likes to get to make mixed drinks. Elderflower liquer, mellon liquer, etc.
Man after listing it all, that sounds like a lot. It's all tucked into our bar cabinet in our Parlor. I guess we have so much because we end up drinking a lot more wine than liquor, but sometimes you just want a nice pour of the hard stuff.
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Yep. You can't let price guide you to the good stuff. That's kind of what makes it fun (and tough). My taste buds are good enough to identify what I like in wine. Earth, slate, leather, tobacco, tannins, cherry, etc (mostly reds). Tequila can have stuff like lemon, grass, honey, black pepper, caramel and other stuff I'm trying to learn about.
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Cachaca makes Caipirinhas. I cut a lime into 8ths and muddle with 1/2oz simple syrup. Add 2oz Cachaca and enough crushed ice to float it. Perfect for Samba. After about four of them, my repique skills really take off (or so I imagine).
I drink waaaay too much rum in the summer! Usually, I'll mix rum punch, but it takes a lot of stuff to make. The dark Pussar's (a corruption of the Royal Navy "Bursar's" - for the allotment they'd get on the ship) is a favorite. Hiddem wit da Soca riddem!
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Cachaca makes Caipirinhas. I cut a lime into 8ths and muddle with 1/2oz simple syrup. Add 2oz Cachaca and enough crushed ice to float it. Perfect for Samba. After about four of them, my repique skills really take off (or so I imagine).
Yup, that's why we have the Cachaca. A Brazilian friend turned us on to Caiprinhas, heck, gotta be 20 years ago now. Used to always muddle with a sugar cube the way she taught us from her home recipe, but over time we started to take the easy way and use simple syrup like you do. And then in recent years we've added a little bit of topochico, I like the bubbles in that drink. I also prefer key limes in this cocktail but we normally just have standard Mexican limes lying around.
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My wife (and I) prefer caipiroskas, made properly.
Caipiroska Cocktail Recipe (liquor.com) (https://www.liquor.com/recipes/caipiroska-2/)
I like them way too much.
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Yup, that's why we have the Cachaca. A Brazilian friend turned us on to Caiprinhas, heck, gotta be 20 years ago now. Used to always muddle with a sugar cube the way she taught us from her home recipe, but over time we started to take the easy way and use simple syrup like you do. And then in recent years we've added a little bit of topochico, I like the bubbles in that drink. I also prefer key limes in this cocktail but we normally just have standard Mexican limes lying around.
Re: TopoChico
My son-in-law's mother (there's probably a word for that relation) got me a lever-type juicer. We make ranch water. Cubed ice in a tumbler size glass, 2oz (or so) of mixing-grade tequila. Juice one lime in it. Fill with TopoChico (I actually use HEB's brand lime flavored stuff). Another thing fun to drink when it's hot in Texas.
Good thing it's hot in Texas a lot.
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When I was in Korea--1987-88--the local beer there was said to have formaldehyde. It did have a funny taste to it, and it seemed like it made you feel bad after drinking it.
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yeah that sounds... not good
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Wine gets expensive at the higher end because of supply and demand. They don't make many cases of a wine that costs $250/bottle obviously. And some become a "thing to have to show off, not to drink", like Screaming Eagle or Petrus or a DRC. My taste buds don't discern much difference between an $80 bottle and a $250 bottle in terms of the latter being clearly better, it's probably different.
I think around $30 retail one can get a pretty good bottle of whatever, probably notably better than a $12. Maybe at $60 it's better than $30, but the difference, to me, starts to shrink for that extra $30. I don't mind having a $60 every so often, usually in our case it would be champagne (which I'm not that crazy about).
And of course expensive wines include dropping fruit, limited acreage, dry harvesting conditions, care sorting and fermenting, usually longer aging probably in more expensive oak barrels using a more expensive cork (which can cost $2 each in somce cases). But a lot is just cache, I think.
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(https://i.imgur.com/4dzBFFB.jpeg)
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(https://i.imgur.com/QxjkmeB.png)
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Yuengling's original surname was Jüngling, meaning “youth,” or “young man” in German. Jüngling changed his name to Yuengling when he arrived in the U.S. The brewery was originally named Eagle Brewery.
Yuengling beer was founded back in 1829 by David G. Yuengling on Centre Street in Pottsville, Pennsylvania. Over 5 generations later it is still being operated by the Yuengling family.
It's theoldest operating brewing company in the United States. In 2018, by volume of sales, it was the largest craft brewery, sixth largest overall brewery and largest wholly American-owned brewery in the United States.
Yuengling survived the dark times of Prohibition by getting creative. After the 18th Amendment was ratified in 1919, Yuengling switched to producing “near beer,” or 0.5-percent-ABV brews. Its products included Yuengling Special, Por-Tor, and Juvo. The latter was marketed as an energy drink. It would fit right in with the sporty active lifestyle trending today.
(https://i.imgur.com/D3Ph7wO.jpeg)
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I had not considered that a "craft beer", I don't care for it myself.
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(https://i.imgur.com/s88Y9KB.jpeg)
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...ok...
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soda
as utee would say, "coke"
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Mmmmm beercoke.
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I WAS SURPRISED THEY could call it beer.
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I WAS SURPRISED THEY could call it beer.
It's the same as root beer, except instead of being flavored via sassafras roots, it's made from birch bark.
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Don't forget Ginger Ale.
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(https://i.imgur.com/fF5PuVH.jpeg)
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20 Forgotten Beers from the 1960s
https://youtu.be/yxFFkx31Twg (https://youtu.be/yxFFkx31Twg)
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Beers I can recall from the early 70's include (some may still be around somewhere):
Falstaff
Schlitz
Bud Light
Stroh
Hamm's
Labatt
It's funny, a bit, how Coors at the time was considered the most desirable beer. I think it was/is for folks who don't really like beer, which includes most of us at a certain age. I recall at one group dinner ordering wine because it was "different" and I wanted to seem mature and erudite (I was underage at the time, I had joined a club in college and they'd have these meetings at restaurants). The club only had 2-3 females, none of whom were attractive, and I discovered they really never "did" anything.
And besides, any club that would have me as a member ...
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Anheuser-Busch (A-B), one of the largest US brewers, released Bud Light in 1982 as a response to Miller Lite's introduction in 1975. The beer was originally called "Budweiser Light"
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It's funny, a bit, how Coors at the time was considered the most desirable beer.
(https://i.imgur.com/5v7yukw.png)
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colerada cool-aid
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canoe beer
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Circa 1874, my Dad arranged for me to visit my cousin in Augusta. He was a medical student at UGA med school. My Dad wanted me to be a "doctor". Ha.
So, I go down, and the fellow has a batch of Coors, it was like amazing to me. Then after 3 beers or so, he takes me to the med school and introduces me to "Jim", who was his cadaver, pretty much cut up. That was not my cup of beer.
My cousin was an interesting fellow, he already had a DDS, but decided he didn't like looking at teeth all day, so he went to med school. At one point, he was doing an ER residency and a fellow came in around 2 AM from a car accident, his mouth was mangled from hitting the steering wheel. It was a slow night, so my cousin fixed him up. A nurse told him he should have been a dentist.
I'd guess they don't do that sort of thing any more.
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My Dad didn't drink much but when he did it was always Coors, he kept a 6-pack in the fridge that would last him a month.
He used to work a lot at the concerts his radio station was promoting, selling t-shirts and/or glad-handing the tour managers and artists. He took us kids along with him quite a bit for those shows, and he'd usually have a beer. I'd beg him for a sip and after a while he'd give in and let me try it. It always tasted terrible to me but I pretended to love it. So, Coors was the first beer I ever tasted, and the only beer until I was in high school.
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canoe beer
dat's coors light
the silver bullet
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dat's coors light
the silver bullet
Both, really, but sure.
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I'll admit, if I'm at a dive bar or a bowling alley or something, I might occasionally have a macro-swill. And when I do, it's always the Banquet Beer. Takes me back.
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I've been told that the Yellowstone TV guys call Banquets, "Yellowjackets"
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Beers I can recall from the early 70's include (some may still be around somewhere):
Falstaff
Schlitz
Bud Light
Stroh
Hamm's
Labatt
It's funny, a bit, how Coors at the time was considered the most desirable beer. I think it was/is for folks who don't really like beer, which includes most of us at a certain age. I recall at one group dinner ordering wine because it was "different" and I wanted to seem mature and erudite (I was underage at the time, I had joined a club in college and they'd have these meetings at restaurants). The club only had 2-3 females, none of whom were attractive, and I discovered they really never "did" anything.
And besides, any club that would have me as a member ...
Coor's had a self-created cachet because it wasn't sold east of the Mississippi for some reason. Had to be kept refrigerated or something like that.
In 1975, I visited a fraternity brother who was working in D.C. We drove up to NY and saw the Yankees play the A's in Shea Stadium. The beer was Schaefer. The mustard was Gulden's spicy brown. Both were new, pleasant experiences. Somewhere, I have pictures of Catfish hunter throwing strike 1 and strike 3 to Reggie Jackson.
I remember Diz and PeeWee on the Falstaff Game of the Week in the early-to-mid-'60s. I remember "From the Land of Sky-Blue Waters" TV commercials for Hamm's when we were at Cannon AFB, NM, 1960-62. I had a trash can that looked like a giant can of Schlitz in the late '60s.
I don't think that the video included Stag ("More and more people are joining the Stag line!") or Jax.
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Circa 1874, my Dad arranged for me to visit my cousin in Augusta. He was a medical student at UGA med school. My Dad wanted me to be a "doctor". Ha.
Man, I knew you were a veteran voice around here but that's taking it back a bit.
I've been on a Pabst kick recently,much better than I recall - an old friends nephew left a bunch when they moved him.Not too shabby,I've been mix/matching it with a local micro's Lemon Weizen - very refreshing summer swill
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my brother is in Belgium
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Wish I were in Belgium. Hope he's drinking lots of this:
(https://i.imgur.com/BRwe6W8.png)
And this:
(https://i.imgur.com/WT6abgV.png)
And some of this:
(https://i.imgur.com/P9xkghQ.png)
And this:
(https://i.imgur.com/KENdgcI.png)
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he's drinking Stella
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Fresh Stella is actually a darn fine beer. It wouldn't be my first choice (or 2nd or 12th or 21st) whilst in Belgium, but there ain't nothing wrong with enjoying 33cl of those suds.
Stella in green bottles brought across the pond, on the other hand, not so much....
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My wife likes Stella, and beers of that ilk. Her dislikes would be IPAs and stouts etc. She doesn't like "strong" flavors much, hot sauces, tannic wines, strong beer, but she does like sweet tea.
Oddly enough, she claims her father drank Bordeaux back in the day and she claims she likes them because they are not so strong, which to me, is, well, controversial.
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Yeah I'd describe Bordeaux as being pretty "strong." Or, "bold." And certainly "complex."
It's the most delicious wine on the planet, of course.
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I tried, once, to convince her that she would probably prefer Rhone wines as they are usually less tannic, "smoother", etc. She just disagrees. I pulled a blind taste on her once and she got grumpy.
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It was my first visit to France, almost 30 years ago now, that cemented my love for French wine and specifically Bordeaux. I spent 3 months there working for that particular trip, and for the first two months one of my best friends was along with me (we worked for the same company and went there initially as a team).
After my first few weeks, I really started zeroing in on Bordeaux, while he developed a taste for Cotes du Rhone. I like both, of course, but to this day we have an ongoing friendly argument about which is better.
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As I've said before, if someone offered me a nice bottle, I'd lean to Burgundy, but in reality, I like them all. I think Bordeauxs drunk too young can be not so great. Drunk with proper age, they can be exceptional.
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(https://i.imgur.com/FHgKoIA.jpeg)
apparently, he found something other than Stella
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Duvel makes some tasty beer. They can be quite strong and folks are often surprised by the ABV.
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he liked a Victoria strong blonde - 8.5%
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(https://i.imgur.com/wc7tUjo.png)
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(https://i.imgur.com/Wfeh7ml.jpeg)
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(https://i.imgur.com/sY4qgb9.png)
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For me, it's not about shortening life as it is quality of life near the end.
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(https://i.imgur.com/wc7tUjo.png)
"Beer is proof that God loves us and wants us to be happy."
EDIT: bastage 94,surprised CD hasn't corrected us on this.......yet
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(https://i.imgur.com/i7ynWW8.jpeg)
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Bud Light?
But this time, I'll allow it.
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don't know the cowgirl but she's obviously not a lone star
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I don't know that 13 minerals are needed for himan life, maybe 13 elements, probably more than 13, a lot more.
We need some selenium, for example, which is also toxic at higher levels. I have no idea what minerals are in beer, probabl nearly zero.
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Well, yeah. The dose makes the poison.
Sodium is critical for human life. It's basically the bit that lets your nerves signal stuff.
But just try eating a chunk of it (actually, don't. Really. DON'T!).
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I remember using metallic sodium in the lab a few times, more than a few. It comes covered in oil. You have to cut your piece off, wash off the oil, and get it into your reactor quickly preferably under a nitrogen rigged tent. Potassium is WAY worse.
I'm still not sure what minerals would be in beer, I don't even know how to define what is a mineral.
a solid inorganic (https://www.google.com/search?sca_esv=1b7794a39c05d315&sca_upv=1&sxsrf=ADLYWILjBhETVeviYyQ3f2QiMLrJLcgIUg:1721133950023&q=inorganic&si=ACC90nxMSPeZfdJJjQgDsdZJuFuJyGggImJ18_hBXzgsBkTJSl-dOHUV-LbGIoLcaDBSt9LHy_MMyKpBPhIO9biYH07WWodSPFMtHomp0zqyR6948hvo9rA%3D&expnd=1&sa=X&ved=2ahUKEwiWuc7Ny6uHAxWTLtAFHb7lBDgQyecJegQIPxAO) substance of natural occurrence.
OK, that seems about right. So, you would probably have sodium and potassium carbonates in some form as there is CO2. Probably some residual phosphates from the grains, and maybe some nitrates. Meh, doesn't really matter, low levels I'm sure for most of these.
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(https://i.imgur.com/RkWgAqT.jpeg)
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Didn't we already have this discussion about birch beer?
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perhaps
I don't remember the Dutch getting credit
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(https://i.imgur.com/z59zULC.png)
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perhaps
I don't remember the Dutch getting credit
Lots of brands of birch beer. Barq's makes one.
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perhaps
I don't remember the Dutch getting credit
That's because the Pennsylvania Dutch are really Germans.
The first printed copy of the Declaration of Independence may have been printed in German by the Pennsylvanischer Staatsbote, on the 5th or 6th of July 1776.
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The Pennsylvania Deutsch, meaning "German".
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Ha!
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(https://i.imgur.com/vuy5sUa.jpeg)
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IPA? Get a rope!
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a FB post from my Husker buddy Wingnut in Omaha
poor misguided youth
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oh, wingnut. Makes sense now.
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Husker Prick Squad
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Great Lakes Brewing has released one of their most celebrated and critically lauded suds this week. OKTOBERFEST has returned - A celebration of malty goodness
(https://i.imgur.com/6XjJJrA.jpeg)
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IPA? Get a rope!
You're doing the Lord's work
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(https://i.imgur.com/KPBw76M.jpeg)
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Breakfast of champions, right there.
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I guess IPAs have gone the way of zinfandels, which back in the day got into a race to see who could make the jammiest 18% zin out there.
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(https://i.imgur.com/Y4Qi1We.png)
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I'm missing the Grolsch beer bottles with the metal hinged flip-top cap. Does anyone sell those any more?
The beer was decent, but the washers make really good locks for guitar strap studs!
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Grolsch Swingtop Pilsner Beer, 4 bottles / 15.2 fl oz - Kroger (https://www.kroger.com/p/grolsch-swingtop-pilsner-beer/0008374150314)
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always had a couple of those in my dorm fridge filled with water for the middle of the night or early morning
back in the early 80's that was bottled water
I think I have one in the basement gathering dust
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I guess IPAs have gone the way of zinfandels, which back in the day got into a race to see who could make the jammiest 18% zin out there.
That figures took a decade to find a few I actually liked,now i can't recall which ones they were. For now OKTOBERFEST it is
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There a few New England/Juicy IPAs I like. But I've never found a single West Coast IPA that I thought was even drinkable.
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If more moderately priced,available and in a variety pack I'd stand on principle and give it a try
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I've tried plenty. No need to torture myself any further.
There are just WAY too many great beers available locally now, to bother with stuff you don't like. I just about never drink a beer from more than 150 miles away, from wherever I am. If I'm traveling, I drink the local stuff. If I'm at home, I drink the local stuff.
I'll make exceptions for European imports of European styles, but even then, I'm still drinking the local version of that style 90% of the time. Of course part of that is because I have two local breweries that make the absolutely best European styled beers available in the USA, so there is that.
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(https://i.imgur.com/LdSgqX8.jpeg)
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Something I’ve been meaning to ask you fellow beer drinkers. I’ve noticed since my early 40’s that certain types of beer will give me a terrible headache. It didn’t used to happen when I was younger. Bud light was my drink of choice up through my 20s and probably early 30’s. Somewhere along the line, for reasons I can’t recall, I switched to Miller light. Occasionally Coors light. I noticed that if I drank any bud light at all I would get a terrible headache.
There’s been a few instances over the last 5 or so years where I drank different beers and mixed drinks ( not getting stupid drunk or anything ) and went to bed and woke up with the most horrific headache 2-3 hours later. Like my head is pounding so hard that I’m on the verge of going to the ER. Taking headache medication of any kind usually fixes me up in about 30 minutes.
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So does anybody have reactions to beer and drinks like this, and what types of beer do you avoid ?
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I drink all types and brands of beer
no headaches
I do stay away from Miller Lite.
Apparently, Bud Heavy drinkers and Miller Lite drinkers don't swap back and forth
I've had many folks tell me that tap beer or keg beer will give them headaches
not me
I prefer tap beer
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I once saw side by side HPLC chromatograms for the same beer out of glass vs. out of a can. Lots and lots more peaks (impurities) in the chromatogram for the canned beer. It looked like a porcupine. The paper's authors attributed it to a coating or varnish applied to the can's interior. This was decades ago so maybe they're better at canned beer now.
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There are a lot of unfounded "wine myths", and I'd guess beer myths as well. One wine myth is about sulfites, there is some parts of it that can be true for someone hypersensitive to them (few are). Most headaches are caused by alcohol metabolism, simple as that. People go somewhere and drink something "different" and overdo it and blame the different thing.
I don't know if the HPLC today would show much difference between canned and glass contained beers. There really shouldn't be much of anything, even back in the day. Such reports can be adulterated, heh.
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I enjoy long necks more but drink PBR out of 16 oz. cans more frequently. Usually not enough to get a headache unless its before/during a football game with the outcome in doubt. I imagine I'll have a 16 oz. can of PBR in each hand before the Texas @Michigan game on Sept. 7th
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A can is a superior packaging device to a bottle for two main reasons.
First, the can is impervious to light, while a glass bottle is not, and "light-strike" is an issue for beer, as it can cause "skunkiness" in the beer. Here's the science for Cincy: "Light triggers the breakdown of hop alpha acid compounds to form a dimethyl allyl radical. This reacts with thiol sulphur-containing compounds to create 3-methyl-2-butene-1-thiol (MBT) which emits pungent 'skunky' or 'cat pee' aromas." This is especially prominent in beers packaged in clear or green bottles, while brown bottles offer some protection, but not as much as a can.
The second reason, is that a can simply seals better against air, than does a bottle cap. Air exposure over time causes oxidation in the beer which degrades the lively alcohols and aromatics, rendering them dull and bland.
Regardless of the package, however, all beer should be poured into a glass and consumed that way, for maximum impact.
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Regardless of the package, however, all beer should be poured into a glass and consumed that way, for maximum impact.
Ed Zachery
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"Light triggers the breakdown of hop alpha acid compounds to form a dimethyl allyl radical. This reacts with thiol sulphur-containing compounds to create 3-methyl-2-butene-1-thiol (MBT) which emits pungent 'skunky' or 'cat pee' aromas."
I approve of this sentence, or two. The brown bottles do a decent job.
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Budweiser longnecks are dark brown
Guinness bottles are much darker
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Beer ages anyway, just over time. And unlike wine, this aging isn't beneficial. A dark brown bottle should be adequate, versus a can, I'd suspect.
I'm sort of interested in whether cans today have any lining inside relative to just Aluminum.
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Beer ages anyway, just over time. And unlike wine, this aging isn't beneficial. A dark brown bottle should be adequate, versus a can, I'd suspect.
I'm sort of interested in whether cans today have any lining inside relative to just Aluminum.
I think all aluminum cans are lined with something. This used to be an epoxy that contained BPA but a quick google search seems to indicate that the linings are now BPA-free.
It doesn't say what they're now using instead but I assume it's something we'll find out in 20 years, is highly unsafe and far worse for us than BPA ever was.
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Keystone failed with a marketing campaign about their can liner in the 90s
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Bisphenol Pale Ale: Should You Be Worried About the BPA in Your Beer Can? | BeerAdvocate (https://www.beeradvocate.com/articles/15869/bisphenol-pale-ale-should-you-be-worried-about-the-bpa-in-your-beer-can/)
That is from 2017.
Understanding the Complex World of Can Liners | Brewers Association (https://www.brewersassociation.org/playlist/understanding-the-complex-world-of-can-liners/)
Bisphenol A (BPA) | Food Standards Australia New Zealand (https://www.foodstandards.gov.au/consumer/chemicals/bpa)
Bisphenol A (BPA) is a chemical used in the lining of some food and beverage packaging to protect food from contamination and extend shelf life. It’s also used in non-food products.
Small amounts of BPA can migrate into food and beverages from containers.
For a number of years concerns have been raised that BPA exposure may cause health problems. However, when food safety authorities around the world have reviewed BPA they have generally concluded there are no safety concerns at the levels people are exposed to.
In April 2023, the European Food Safety Authority (EFSA) published a re-evaluation of the risks to public health from the presence of BPA in food. EFSA concluded the tolerable daily intake (or TDI) for BPA should be substantially reduced from the temporary value it had previously established in 2015.
The TDI refers to the amount of a chemical contaminant such as BPA that can be ingested daily in food or drinking water over a lifetime without appreciable health risk to the consumer.
The new TDI established by EFSA is 0.2 nanograms/kg body weight/day (20,000 times lower than the 2015 TDI of 4 micrograms/kg body weight/day).
By comparing the new TDI with estimates of dietary exposure to BPA in the European Union, EFSA concluded that European consumers in all age groups are likely to exceed the new TDI, suggesting potential health concerns. In response, the European Commission announced they are proposing to ban BPA in food packaging.
- Read more about EFSA’s evaluation of BPA (https://www.efsa.europa.eu/en/topics/topic/bisphenol)
- European Commission Initiative: Food safety – restrictions on bisphenol A (BPA) and other bisphenols in food contact materials (https://ec.europa.eu/info/law/better-regulation/have-your-say/initiatives/13832-Food-safety-restrictions-on-bisphenol-A-BPA-and-other-bisphenols-in-food-contact-materials_en)
FSANZ has considered EFSA’s re-evaluation of BPA and has reservations about the approach taken. The effect selected as the basis for the TDI is not a typical endpoint used in toxicology studies and its toxicological significance is uncertain.
FSANZ is aware that a number of other agencies have reviewed, or are in the process of considering, EFSA’s re-evaluation of BPA.
Two agencies - the European Medicines Agency (EMA) and the German Federal Institute for Risk Assessment (BfR) – have raised concerns about the approach taken by EFSA to establish the revised TDI. EFSA has published joint reports with each of these agencies outlining the basis for the different opinions:
- Report on divergent views between EFSA and EMA on EFSA’s updated bisphenol A assessment (PDF 278KB) (https://www.efsa.europa.eu/sites/default/files/2023-04/ema-efsa-article-30.pdf)
- Report on diverging views between EFSA and BfR on EFSA updated bisphenol A assessment (PDF 330KB) (https://www.efsa.europa.eu/sites/default/files/2023-04/bfr-efsa-art-30.pdf)
The BfR has subsequently proposed a TDI for BPA of 0.2 micrograms/kg body weight/day, which is 1,000 times higher than EFSA’s TDI.
- BfR: Health assessment of Bisphenol A in Foods (https://www.bfr.bund.de/en/health_assessment_of_bisphenol_a_in_foods-54506.html)
The UK Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) has also stated that the weight of evidence does not support EFSA’s conclusions, or a TDI as low as that established by EFSA. The COT is currently developing an interim position paper on BPA.
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I'm not worried
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Elemental aluminum has a wonderful property called "self passivation". Whenever elemental aluminum (Al) comes in contact with oxygen, it rapidly oxidizes (rusts) into Al2O3 - Aluminum Oxide.
The great thing about aluminum oxide is that oxygen can't get through it! Rather than continuing to oxidize like iron, aluminum just develops a thin film of Al2O3 and stops the process.
No idea what the average beer formulation would do to Al2O3. It's pretty inert.
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Any acidic component in a beverage would react with Al2O3 over time. That could generate off tastes.
I don't know, but it does seem a liner is a requirement for beverage stability.
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Soon, my body will be ready...
(https://i.imgur.com/OPZDyBs.jpeg)
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too hot and humid up here the past few days
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(https://i.imgur.com/ZHgcOB9.jpeg)
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(https://i.imgur.com/2jfML7h.jpeg)
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What a about pork sausage?
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Budweiser
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I'm gonna say... Belgian witbier. It'll cut through the grease and fat nicely.
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Does an IPA really go well with any food?
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Does an IPA really go well with any food?
I guess if you're into eating pinecones.
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https://youtu.be/t0N290zPrbA
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I think all aluminum cans are lined with something.
On the History of Brewing I beleive it was that'd be yes some wax substance that keeps the beer just fine and let's in no light - a win-win really
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I prefer tap beer
Testify FF Testify
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(https://i.imgur.com/8IjNwI4.jpeg)
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(https://i.imgur.com/fEqCpiE.jpeg)
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(https://i.imgur.com/hmkea1b.jpeg)
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Gotta bury these horrible images, with a beautiful one:
(https://i.imgur.com/HSUAsK3.jpeg)
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Welcome to the Oktoberfest in less than 12 hours
The festival of the City of Munich. In 2024, the 189th Oktoberfest will take place from September 21 to October 6 on the Theresienwiese.
https://www.oktoberfest.de/en (https://www.oktoberfest.de/en)
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A burger place we like has an $11 deal, burger and a beer. The burgers are quite good, it's called Fram Burger. The beer is in the "OK" range I guess, it's not my favorite. Added fries for $3.50, or rings.
(https://i.imgur.com/JHZZyvm.png)
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A: Narragansett Beer in Atlanta.
Q: What's an odd geographic combination of liquid and location, Alex?
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It's the only place I know of that serves it. I have some vague memory of it somewhere. Anyway, burger and a beer for $11 works for us, the burgers are good.
I see PBR next door on special for $3 at times, but a beer usually runs $6-10 at a bar here.
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I went to the OU@K-State game in 1977. In Aggieville, adjacent to the campus, you could by PBR for 75 cents a pitcher.
Speaking of K-State, the old, old board had some great purple-kitten posters. I wonder why they dropped off.
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be cause their football team sucked and the Huskers sucked worse and no longer fun to poke the Prick Squad
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had a $3 tall draft of Sam Adams summer ale tonight at BWWs in Burlington, IA
they were trying to kill the keg
(https://i.imgur.com/G2QpyWL.jpeg)
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There was a large bar in Athens (since closed) called the B&L Warehouse, they had two stages on each end and two bars along the sidelines. Ona band would play while another set up. On Tuesday's they had quarter beer night. It probably was Red, White, and Blue or Ol' Mil. But it was beer. Circa 1974.
Holy cow, I'm old. I was in college 1972-1980. I got my first job in 1980.
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small town bar where I grew up had 25 cent draws of PBR during happy hour
early 80s
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We found a bar near work ca. 1982 that had one dollar large Samuel Adams on HH Fridays. We went there a lot.
They had some rule about serving food, so they had a microwave and frozen sliders.
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rules???
in 1982???
geez
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Shoot in the early 90s there were bars in Austin that had $1 pint nights and it included a lot of really excellent import beers. Franziskaner, Spaten, Whitbread, Guinness, Bass, Harp, Young's, Sam Smith. So many awesome and distinct Euro imports. It was awesome.
Now the same bars have about 50 different American IPAs that all taste the same and all taste like shite, and maybe one or two interesting beers. It's sad. I rarely get excited to go to a "beer bar" anymore because they're all the same, maybe one or two taps that actually interest me.
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I agree, there is one near us that has "100 taps", I only need maybe 12. Some of them are apple cider stuff. The name of it is "Taco Mac" and their tacos are not very good nor is their mac.
(https://i.imgur.com/rOGITUa.jpeg)
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Shoot in the early 90s there were bars in Austin that had $1 pint nights and it included a lot of really excellent import beers. Franziskaner, Spaten, Whitbread, Guinness, Bass, Harp, Young's, Sam Smith. So many awesome and distinct Euro imports. It was awesome.
Now the same bars have about 50 different American IPAs that all taste the same and all taste like shite, and maybe one or two interesting beers. It's sad. I rarely get excited to go to a "beer bar" anymore because they're all the same, maybe one or two taps that actually interest me.
I think you need a 12" oiled beard and some Carhartt shirts to enjoy those properly. How's your vinyl collection?
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Vinyl collection is pretty rocking, actually. I had a decent one myself from the 80s, and as the General Manager at KOKE-FM, my dad collected over a thousand. I've cataloged about half of it, some awesome stuff. And also a lot of 70s junk, too. :)
I actually do own one Carhartt coat, I use it for winter camping, it's awesome. I had no idea that the hipsters had coopted that brand, though.
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Gets nutty, really. I'm an Ergodyne distributor and get a lot of cool safety gear and industrial winter clothing at practically cost. If I'm not careful, I'll walk out with coordinated industrial logos on everything! =)
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be cause their football team sucked and the Huskers sucked worse and no longer fun to poke the Prick Squad
Makes sense.
Their team doesn't suck this year, but then neither do the Huskers.
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Time to stock up for the weekend!
(https://i.imgur.com/ZTI0NCM.png)
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(https://i.imgur.com/eThThxW.jpeg)
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After 157 years, Chippewa Falls' Leinenkugels Brewery is closing.
Molson Coors plans to close two of its breweries in Wisconsin - 10th Street Brewery in Milwaukee, which brews Leinenkugels, and the flagship Leinenkugel's in Chippewa Falls. They say they'll centralize brewing operations of the beer in Milwaukee.
Molson Coors says the Leinie Lodge and its adjacent pilot brewery will remain open year-round, but the Chippewa Falls brewing operations will end.
Dick Leinenkugel gave a statement to WTMJ:
"I am deeply saddened by the decision of he Molson Coors leadership team to close our Chippewa Falls brewery and home. For over 157 years and six generations of family management, Leinenkugels has been brewing great beers for our legions of fans throughout Wisconsin and across the country."
He says he thanks beer drinkers, retails customers, and distributors and will, "toast them this evening with a Leinenkugel's Original and a tear in my eye."
Jason Paul of Chippewa Falls took these photos last night and shared them with UpNorthNews. He says, "It's a very sad day for Chippewa Falls and the end of an era. These sunset photos seemed fitting."
The Chippewa Falls brewery will end production January 17, 2025.
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Dick Leinenkugel gave a statement to WTMJ:
"I am deeply saddened by the decision of he Molson Coors leadership team to close our Chippewa Falls brewery and home. For over 157 years and six generations of family management, Leinenkugels has been brewing great beers for our legions of fans throughout Wisconsin and across the country."
The Leinenkugel family shouldn't have sold their business to Molson Coors if they wanted to guarantee that their breweries would remain in operation.
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GOOD NEWS 🍺 New Glarus is GROWING! 💚
Wisconsin's #1 craft brewery broke ground this week on a $55 million expansion that’s set to open in 2026 👏🏽
The 65,000-sq.-foot building addition includes room for expanded production — with four copper kettles to DOUBLE brewing capacity!
New Glarus brews about 230,000 barrels of beer each year. While Spotted Cow is their best-seller — Moon Man Pale Ale, Belgian Red, and Two Women (a country lager) are also very popular.
There will also be space for a new distillery, an expanded Brew Hall, a larger tasting room, and a bigger gift shop.
MOST importantly, there will be more parking (they’re quadrupling capacity) AND the brewery WILL be open on WEEKENDS!
(https://i.imgur.com/l7Orrxr.jpeg)
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(https://i.imgur.com/KC5xwjr.jpeg)
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That's very dark for a pilsner but I'd give it a shot!
Hooray, beer!
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Happy Birthday to Junior according to the Big Board and to his original Beer Thread
(https://i.imgur.com/yOVio8p.png)
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That is such a delicious beer. I had two whilst relieving my aggravation yesterday afternoon during the Texas football game.
(then I switched to the hard stuff to drown my sorrows...)
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Ah what a "I don't want it you take it" episode .Better than the slow defeat by a thousand paper cuts of last weekend for tOSU.Had some Great Lakes Amber Lager and Fest Bier last nite of course nodded off when the Ducks were up 31-24. Those games were entertaining at least
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A pub has issued customers with ration cards for Guinness due to the nationwide shortage of the Irish stout.
Drinkers visiting The Old Ivy House in Clerkenwell, central London must buy two other drinks before they are entitled to a pint of the black stuff.
The special cards are signed and stamped by staff to prove punters are entitled to purchase 'one ration of Guinness'.
Co-owner Del Currie said the hostelry usually got through around eight barrels per week but received just three kegs this week.
On Friday he told the pub trade newspaper The Morning Advertiser: 'Instead of freaking out and saying, 'There's going to be no Guinness for Christmas, we thought we'd have a bit of fun with it.
'We started doing it last night and it ended up being quite fun - people really enjoyed it.'
Del said the watering hole would continue with the ration cards 'while stocks last'.
He added: 'Last night was a very busy night at the pub, so we're really low now.
'We're down to about two kegs, so tonight is going to be all about the ration cards. I'd say we'll probably run out by 10pm.'
In a Blitz-style rallying call on Instagram, the pub announced: 'Ladies and gentlemen we are being rationed.
'The #blackgold is in short supply countrywide. It's true.
'We are down to 3 barrels with our next delivery not due until next Wednesday - at the busiest time of the year!!
'Ask at the bar for your ration card. We'll get through this together.'
(https://i.imgur.com/dJFPHcg.png)
A member of staff at The Old Ivy House told MailOnline that customers had understood the need for the limit, which is only being applied at times of shortage and with a 'festive spin'.
She said: 'Our guests understood was it was all about. Nobody took it to heart.
'We weren't super strict about it so if a group bought two drinks we would let them have a Guinness.'
The bartender added that they brought in the measure when the bar was down to just two kegs of the popular Irish brew this week.
Guinness makers Diageo have been forced to restrict the supply of the Dublin-brewed stout following 'exceptional consumer demand' at UK pubs.
The company said: 'We have maximised supply and we are working proactively with our customers to manage the distribution to trade as efficiently as possible.'
Guinness has become fashionable among celebrities and Gen Z - who are often seen trying to 'split the G'.
The craze has been helped on by influencers like Kim Kardashian, who made headlines after enjoying a pint of Guinness and a shot of baby Guinness in a pub in London in March 2023.
Sales of the black stuff have surged by 24 per cent among young women.
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A Guinness shortage??? yikes
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I'm stocking up
wish I could get a couple kegs
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It's the end of an era for Bud Light: The beleaguered brand is no longer the most popular beer on tap at bars.
Another Anheuser-Busch InBev beer, Michelob Ultra, has surpassed Bud Light in its share of U.S. draft lines, marking an end to several decades of dominance. That's according to data from Draftlines Technologies, a company that monitors more than 1 million tap lines.
For many years, Bud Light was the biggest beer in draft share ahead of its growing sister brand Michelob Ultra. The gap started closing in the middle of last year, following a Bud Light boycott sparked by a one-off sponsored Instagram post featuring transgender influencer Dylan Mulvaney.
Beyond the customer boycott, some bars also removed its tap — causing long-term damage to sales. Since then Michelob Ultra has gained in draft availability, surpassing Bud Light in November and continuing to grow in December, Draftlines data revealed.
"Michelob Ultra has been on a path to surpass Bud Light as the No. 1 brand on draft in total taps for a number of years," Jennifer Hauke, founder of Draftlines, said. "The rise of Michelob Ultra as the leader by number of tap handles on draft reflects shifting consumer preferences."
"We're proud to have the top two beers on draft in the U.S. in Michelob Ultra and Bud Light, and by our data, Bud Light is more than 30% bigger than the next closest draft competitor," an Anheuser-Busch InBev spokesperson said in a statement to CNN.
It's still another blow to Bud Light, which sunk to third place in sales at grocery and convenience stores during the summer. No. 1 is Modelo Especial, made by rival Constellation Brands, followed by Michelob Ultra.
In year-to-date sales through November 3, Michelob Ultra continues to be Anheuser-Busch InBev's biggest beer in terms of sales at retailers, growing 4%, while Bud Light sales plunged 13%, according to Circana data obtained by Brewbound.
'Inevitable' for multiple reasons
The change was "inevitable," said Bryan Roth, an analyst for Feel Goods Company, as Bud Light's sales at both bars and retailers steadily declined for the past several years.
Michelob Ultra hasn't risen simply because Bud Light has fallen. Rather, in recent years Anheuser-Busch InBev has pumped more marketing money to attract health-conscious drinkers seeking a more appealing low-carb beer.
"For the past decade, Bud Light has increasingly been seen as 'just a light beer.' Michelob Ultra, meanwhile, carries ideas of aspiration, activity, and personality in ways Bud Light simply doesn't," Roth, who also edits an alcohol beverage newsletter, said. "Michelob Ultra has an ability to appeal to anyone while Bud Light has found it harder to maintain loyal drinkers."
Michelob Ultra also raised its profile with splashy sports sponsorships, including Team USA for the Olympics, plus several soccer tournaments and leagues, including Major League Soccer, Copa America and the revamped FIFA Club World Cup. Its portfolio will expand next year with the release of a non-alcoholic version.
Bud Light, meanwhile, pivoted its marketing efforts to win back conservative drinkers. The brand became the official beer of the UFC late last year, and it has maintained its large advertising presence during college and professional football games as well as its sponsorship of country music festivals.
"Bud Light has been anchored on its tagline of 'easy to enjoy,' but in reality, Michelob Ultra has held that mantle for some time," Roth said of Michelob Ultra's marketing efforts and socially acceptable reputation, "helping the brand rise to the prominence it has now."
In perhaps brighter news for Anheuser-Busch InBev, the company's most recent earnings report shows that beer volumes in North America, its largest market, were flat. That's an improvement from an 18% decline it reported a year earlier, largely because of growth from Michelob Ultra and Busch Light.
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Wow that is a lot of words about two crappy beers.
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cut & paste
the nice thing about Ultra is that the can is slim so the ladies can wrap their fingers around it
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(https://i.imgur.com/D04OhqC.jpeg)
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Well I like the Clydesdales anyway.
(https://i.imgur.com/uAGT4bW.jpeg)
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One of my favorite winter/Christmas beers:
(https://i.imgur.com/das7p0P.png)
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(https://i.imgur.com/vOh6EuW.jpeg)
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(https://i.imgur.com/duCwhS9.jpeg)
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THIS DAY IN HISTORY:
Arthur Guinness Signs a 9,000-Year Lease on His Brewery (1759)
Guinness is a celebrated Irish dry stout that originated in the Dublin brewery of Arthur Guinness. When Guinness acquired his brewery, he famously signed a 9,000-year lease that fixed his annual rent at 45 pounds. From 1799, the brewery produced only its distinctive, dark, creamy Guinness stout, which became known as the national beer of Ireland.
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(https://i.imgur.com/BvPuURi.png)
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the man bun is perfect
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I do find some IPAs to be over the top, some are of course balanced.
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30 IBUs is enough for me unless the alcohol content goes way up
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I'm not sure I've ever experienced a "balanced" American IPA. Some are less brutally bitter than others.
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IBU 50.(https://i.imgur.com/xmXKake.png)
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"A hophead's beery dream" - Beer Advocate
This mammoth IPA is defined by generous quantities of juicy American hops. The extensive dry hopping process contributes to its bright and flavorful character. This beer is unfiltered to leave all the natural flavors intact and bottle conditioned to stay super fresh.
ABV - 6.3%
IBUs - 50
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I don't think so, for me
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Getting ready for the Cotton Bowl. Just opened one of these, at 8.1% I'll have to pace myself...
(https://images.squarespace-cdn.com/content/v1/600c530bcbc1b3601d9eebd5/279116ba-7a2c-47a7-b38c-f0c1a9293695/KIMG1770.JPG)
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(https://i.imgur.com/DD90QaI.jpeg)
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That was a good one. You can always count on Budweiser for at least one really good Superbowl commercial.
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That was a good one. You can always count on Budweiser for at least one really good Superbowl commercial.
After shit canning all of the Bud Light frauds/broads
Anyhoo,Enjoying a Fireside Chat Winter Ale by 21st Amendment Brewery indeed a winter warmer spice blend with orange peel at 7.9%. Of course just sitting down by the fire after plowing drive/walks as the snow keeps whisping/blowing about
(https://i.imgur.com/ONZAcWz.jpeg)
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After shit canning all of the Bud Light frauds/broads
Anyhoo,Enjoying a Fireside Chat Winter Ale by 21st Amendment Brewery indeed a winter warmer spice blend with orange peel at 7.9%. Of course just sitting down by the fire after plowing drive/walks as the snow keeps whisping/blowing about
I don't have any problem with trans people, and am surprised that there are actually people out there, who do. Such a weird thing to worry about.
Biological men competing in women's sports is a different issue, really a very small corner case, and I think it can be effectively managed on its own.
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I don't have any problem with trans people, and am surprised that there are actually people out there, who do. Such a weird thing to worry about.
Biological men competing in women's sports is a different issue, really a very small corner case, and I think it can be effectively managed on its own.
There are some collateral issues with "trans" that can be a concern, dealing with younger kids for example. There also are a very few babies born with "different parts" which in the past usually is corrected with surgery early on.
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There are some collateral issues with "trans" that can be a concern, dealing with younger kids for example. There also are a very few babies born with "different parts" which in the past usually is corrected with surgery early on.
There are corollary issues with non-trans that affect younger kids as well. There are always corollary issues. Painting with broad strokes is immature and the domain of simpletons.
Bigotry toward a group of people is still bigotry. And it's intolerable.
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What does "intolerable" mean exactly?
I never know.
The thing about "collateral issues" as you know is that some will build them up to being major issues that are frequent and widely spread, instead of pretty small, infrequent, and not that big a deal.
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Intolerable-- can not be tolerated in a civilized society. Racism against people of color is intolerable. That's just one form of bigotry. Bigotry also exists where there is religious persecution, where there is hatred and discrimination toward trans people, and numerous other examples.
It's intolerable and I'll call out bigots in every way, every single time.
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Except for hating ou. That's always okay.
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How exactly does one not tolerate a thing which exists in others?
Call them out? I don't in real life, I probably would give them a side look and then avoid them in the future where possible.
Where we live is a pretty tolerant place fortunately.
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Yes I tell people in real life, and online, when they are being bigoted and that I am choosing not to interact with them because of it. Why wouldn't I? Luckily it doesn't happen all that often, because I'm rarely in the company of strangers where it would come up. But if/when it does, I don't hesitate to speak my mind on the topic.
I used to meekly let it slide for fear of confrontation. Now, I don't care. They need to know when their behavior is unacceptable and the added benefit is that I am unlikely to have future encounters with the offending bigoted asshole.
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I meekly let it slide.
There was a boisterous guy who used to come to our wine tastings who would go off, quite loudly, usually on "Obama", but then "those people". He was not entertaining, to say the least. He'd say stuff and the laugh uproarously. I just found another spot away from him. I didn't see a point in confrontation.
We have the occasional PRIDE events across the street, and usually some idiot with a bullhorn shows up for a while screaming they are all going to Hell. After 30 minutes or so, the police show up and stop it. Free speech and all that, fine, but no bullhorn.
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Yeah I would let that boisterous a-hole have it. Most positive outcome, he stops doing it around me and that group. Next best positive outcome, he at least avoids me and I don't have to put up with it. I suppose he might try to escalate it, but bigoted a-holes are generally just overgrown bullies and they stop doing it when they get confronted with it. At least, within that particular environment.
I'm sure there are plenty of "I can't believe what this guy said to me" stories out there, when I've confronted the aforementioned bigoted a-hole bullies. I'm fine with that. I can't in good conscience allow their unacceptable behavior to go without comment and for them to believe it's normalized. It isn't, and I won't. I can live with that.
I'm especially sensitive on the trans issue because the child of a very close family friend was trans, born as a girl but it just wasn't right, so began living as a man after the age of 18. But he was bullied and tormented by it and ultimately took his own life, he was only 22.
I'll call out anti-trans bigotry with the flaming passionate heat of a thousand white-hot suns. I will shame the hell out of anyone I encounter doing so. I will never again sit idly by and allow such hate to go unspoken against. I sat idly for too long. Never again.
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(https://i.imgur.com/5Tngtg7.png)
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And 5,000 years later, here I am doing basically the same thing!
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(https://i.imgur.com/9zliyFk.jpeg)
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And 5,000 years later, here I am doing basically the same thing!
Kind of interesting that all sorts of things can be fermented, but the main ones by far are barley and grapes. I guess we should consider corn and wheat for distilled products, but only for distilled. I guess somebody makes corn beer or whatever.
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(https://i.imgur.com/dvFAWzl.jpeg)
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Kind of interesting that all sorts of things can be fermented, but the main ones by far are barley and grapes. I guess we should consider corn and wheat for distilled products, but only for distilled. I guess somebody makes corn beer or whatever.
Corn beer and rice beer. Blech.
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This is Emma Koehler, owner and CEO of the Pearl Brewery in San Antonio and namesake of the Hotel Emma in the Alamo City. For roughly 25 years she was one of the most powerful businesswomen in Texas. How she got there is a great Texas story. TELL me that this wouldn't make a great Hollywood movie:
Emma acquired control of the Pearl Brewery following the dramatic death of her husband, Otto Koehler, in 1914. Otto, a prominent German immigrant and president of the San Antonio Brewing Association (which later became the Pearl Brewery), was murdered by one of his mistresses, Emma Hedda Burgemeister.
This event unfolded against a backdrop of personal scandal: after Emma Koehler was injured in an automobile accident around 1910, Otto hired a nurse named Emma Dumpke (nicknamed "Emmi") to care for her. He subsequently began affairs with both Dumpke and Burgemeister, setting up the two women in a cottage he purchased for them. On November 12, 1914, Otto visited the cottage, and after an altercation, Burgemeister shot him three times—killing him—in what she claimed was self-defense.
When the police arrived, she said, “I’m sorry, but I had to kill him.” Charged with murder, Emma skipped town and traveled to Europe to nurse WWI casualties. To the surprise of all, she returned to San Antonio in 1918 to stand trial. The all-male jury found her not guilty.
Following Otto’s death, Emma, his widow, stepped into the leadership role at the brewery. At the time, she was still recovering from her earlier injuries, but she proved to be a capable and innovative leader. She took over the San Antonio Brewing Association and guided it through challenging periods, including Prohibition (1920–1933) and the Great Depression. Her strategic decisions—such as modernizing the brewery, increasing production capacity, and diversifying into non-alcoholic ventures like near beer, soft drinks, and ice cream—ensured the brewery’s survival when many others failed. Emma leveraged her position as Otto's widow to lead the company for nearly two decades until she handed over formal control to her nephew, Otto A. Koehler, in 1933, though she remained influential until her death in 1943.
So three Emmas. Emma Koehler, the wife, Emma Dumpke, mistress #1, and Emma Burgemeister, Emma #2.
I told you it was a great Texas story.
(https://i.imgur.com/h2PXUYD.jpeg)
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So three Emmas. Emma Koehler, the wife, Emma Dumpke, mistress #1, and Emma Burgemeister, Emma #2.
I told you it was a great Texas story.
(https://i.imgur.com/dSLdzX1.jpeg)
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(https://i.imgur.com/SXvcS5I.png)
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I had a few different Asian beers of late, they were all rather light, to me, akin to Miller or something, OK in the heat I guess. India has some decent lighter beers.
I had Singha, I think it is, in Thailand. Tiger beer in Vietnam, it was $1.00 for two cans. I also drank this, which isn't beer, it's Coke.
(https://i.imgur.com/0J2jogc.jpeg)
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Do they still sell Pocari Sweat?
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(https://i.imgur.com/UWrudyn.png)
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That's not Abe being from Illinois he's an Old Style Guy
I don't care if this guy has a bat that's just Bullshit
https://www.youtube.com/shorts/5i56gYEqnn0?feature=share
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Wow, tough luck. How is there not a net right behind home plate?
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The fan took it well.
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How is there not a net right behind home plate?
Knock over more beers good for sales - Charlatans
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keep your head on a swivel!
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Abe was born in Kentucky, where bourbon is famous.
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I don't think Abe was much of a drinker, bourbon or beer or otherwise.