WesleyS

Recipes 

I prefer my turtles freshly squeezed over ice with a splash of crocodile.

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brewingmeister

Recipes 

Turtles go in a Lager and Tortoises go in an Ale. Come on people get it together.

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............Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer......~Homer

AMonkey

Recipes 

*facepalm* Are we seriously debating this again? James Bond ruined it for everybody. The proper way to drink is squeezed salamanders with a splash of alligator. And over ice? Jesus have mercy.

Subsailor

Recipes 

Sea Turtles go in Barleywine

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Remember the 4 Boxes that keep us Free:
The Soap Box
The Ballot Box
The Jury Box
and
The Cartridge Box

And possibly, there is a 5th Box: The Pine Box

WesleyS

Recipes 

Depends on your IBUs. If its under 80 you use jellyfish. Or is it jelly bellys? Oh no, now I'm confused!

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Obliviousbrew

Recipes 

Jelly beans

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"These are my principles. If you don't like them I have others." -Groucho Marx-

kh54s10

Recipes 

Jellyfish are added to the secondary, but only if you have cats or have steeped your crocodiles for 24.32 days at 115.35 degrees.

And that is Nile Crocodiles not Australian salties.

menerdari

Recipes 

Hamsterbite

Recipes 

Finally, an expert in marine mammals chimes in.

Sir, I am representing a brewerey that wishes at this time to remain anonymous. My client is currently working on a gluten free beer alternative in collaboration with the the Monterrey Aquarium, The California Dept. of Energy, and Henderson's Funeral Homes.

Our product is based mainly on sustainable and responsibly harvested seaweeds and algaes such as Kelp, caulerpa and cultured chaetomorpha (With very minimum genetic modification). We are still in trials with a number of terroir adjuncts.

Our conversion process is patently different than what you may be used to as a brewer. Leveraging Henderson's Funeral Home's expertise in automated pyrolysis technology, we have been able to share the burden of energy input cost between both of our operations. It's a win-win for everyone, and it's environmentally responsible too.
The fermentation process is quite unique in it's own right. It's carried out by marsh flies which have been infected by our proprietary strain of artificial yeast nano-bots. Our initial test batches look very promising.

We've noted a very similar flavor profile to popular american premium lagers, however; we feel the added saltiness makes our product unique in the marketplace.
In keeping with our core philosophy of "Every Day Different" the flavor of our beer will never be the same twice.
For centuries, brewers have blindly been following the age old traditions. They keep brewing the same predictable beer day in and day out. Imagine being able to repeat the enjoyment of the first time you tasted the best beer you ever had...again and again. Now you can.

Mr. Subsailor sir, We are a high growth potential organization and are currently seeking investors and talented professionals like yourself. If you are the kind of person that likes to get their feet dirty, and their hands wet, we'd like to invite you to discuss a very bright future.

PS: Any similarity in the content of this correspondence to the Monsanto Co., express or implied, is strictly coincidental. B]COMPANY NAME WITH HELD PENDING SIGNED NON DISCLOSURE WAIVER[/B]

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Sometimes the angels punish us by answering our prayers. -Peart

Next Brew: SWMBO's choice. Probably Saison.
Primary: Janet's Brown, Mulled Chamomile Cider/Perry
Secondary: Nada
Bottle Conditioning: Nada
Bottled and Ready: Hop in the Dark, Raison Detre, Hoppy Saison

Jaehnig

Recipes 

I dare say that the proper algorithm to obtain the right sized novel depends on whether you can physically insert your navel into another mans chin wisker whiskey.

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V/R,
BrewTech