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Old 08-13-2012, 04:21 PM   #11
Xpertskir
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My hillbilly uncle found out that I was brewing and gave me a call to give me some advice...

"You know...brewing is pretty easy, but when you start making the ice beers is when it gets tough, Its very important to boil the yeast after you add it and then put it in the fridge and turn it down as cold as possible. It's harder but your friends will all want the ice beer because it ***** you up."

I was surprised that a guy who used to make meth wasn't capable of wrapping his head around the brewing process.

I don't often feel like a stereotypical West Virginian, but after re-reading this post.....

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Old 08-13-2012, 04:23 PM   #12
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Quote:
Originally Posted by Xpertskir
My hillbilly uncle found out that I was brewing and gave me a call to give me some advice...

"You know...brewing is pretty easy, but when you start making the ice beers is when it gets tough, Its very important to boil the yeast after you add it and then put it in the fridge and turn it down as cold as possible. It's harder but your friends will all want the ice beer because it ***** you up."

I was surprised that a guy who used to make meth wasn't capable of wrapping his head around the brewing process.

I don't often feel like a stereotypical West Virginian, but after re-reading this post.....
Sounds like, for his needs, his brewing process was excellent.
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Old 08-13-2012, 04:34 PM   #13
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I used to work in a German-style beer hall. Do you have any idea how many people think they don't like hefeweizens because they are "too hoppy?"

Yeast esters. Thaaaat's the answer we're looking for.

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Old 08-13-2012, 04:37 PM   #14
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Quote:
Originally Posted by KISS Brew View Post
"Guinness is a meal."

Maybe for a 5 year old?
I laugh out loud every time I hear this. There's a place in KC where you can get anything on tap in a GIANT wax paper cup. I always get a Guinness. Nearly everybody looks at me funny.



Oh, and there is a new nanobrewery in St. Louis called Exit 6. The owner's motto is "No Crap on Tap". While wearing his Exit 6 shirt out of the brewery in public, some young woman walked up to him and commented, "Exit 6? That place sucks! They don't even serve Bud Light!!"
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Old 08-13-2012, 04:44 PM   #15
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Oh, and there is a new nanobrewery in St. Louis called Exit 6. The owner's motto is "No Crap on Tap". While wearing his Exit 6 shirt out of the brewery in public, some young woman walked up to him and commented, "Exit 6? That place sucks! They don't even serve Bud Light!!"
I would have loved to have seen his face when she said that
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Old 08-13-2012, 04:50 PM   #16
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I was at a bar yesterday and the lady asked the waitress if she had Crispin. She said no, but what is it like so I can make a suggestion. The lady said it is like blue moonand her friend said no it is more like white wine. After the waitress suggested a hoegarrden (sp? ) she said no. I was right next to them and I mentioned that Crispin is a hard cider. The waitress listed their ciders and she ordered a Bud light.

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Old 08-13-2012, 05:01 PM   #17
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I was in a restaurant in auburn Alabama and the menu listed domestic and imported beers. Sam Adams was listed under the imports!

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Old 08-13-2012, 05:21 PM   #18
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I work with a wonderful gentlemen that says he won't drink lagers because he hates dark beers. When I asked him what he drinks he replied, "Mostly Coors."

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Old 08-13-2012, 05:28 PM   #19
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I was in a restaurant in auburn Alabama and the menu listed domestic and imported beers. Sam Adams was listed under the imports!
There are plenty of bars in KC that put their "Domestics" on special, but Boulevard isn't part of the 'special'. How much more domestic can you get than 4 blocks down the street??

I got the waitress to agree with me that it should be called "Cheap Domestics Special".
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Old 08-13-2012, 05:44 PM   #20
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up until a few years ago most places in my area would always put yuengling in the import list and it be a ridicules price. I guess the name would throw them off thinking it was some kinda foreign brewery, yet its from the next state over, I hated that so much

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