Kai

Recipes 

My roommate and I are deadlocked in a battle over the correct way to eat a bagel with cream cheese. One of us fervently believes that a bagel must be eaten open-face; the other is just as adamant that they must be eaten closed, as a sandwich. Which of us is right? No moderates please (moderators, on the other hand, grudgingly welcomed).

Note: we are talking purely about a regular bagel with cream cheese, perhaps lox. Exciting sandwich creations are irrelevant to our dispute.

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Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Conditioning:Greenwall Lambic
Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bâtard

The Green Wall Nanobrewery
tibi non nolis

Soulive

Recipes 

I'm a bagel whore so I love them any way I can get them, but usually I prefer them open...

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Cheers!


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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

BarleyWater

Recipes 

I didn't even know that closed was an option, and I am resistant to and scared of change, so you will never see me eating a bagel with cream cheese that isn't open faced.

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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

JustDave

Recipes 

Definitely open ... unless you add tomatoes and red onion along with the lox, then it's closed.

Loweface

Recipes 

Open with cream cheese, closed with any kind of meat... Hmmm bacon...

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BarleyWater

Recipes 

Bacon is meat candy.

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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

Evan!

Recipes 

Let the record show that anyone who thinks that eating a cream-cheese bagel closed-face is socially acceptable behavior is wrong. And a douchebizzag.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Judd

Recipes 

Do lox count as meat, in your opinion?

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The Greenwall

BlindLemonLars

Recipes 

What meshugass...only some kind of fachadick shagetz would insist upon eating a closed-face bagel. Feh...this is hockin me a chinick.

Rick_R

Recipes 

Open, no question.

Rick

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*Any advice above comes from a beginner*

Primary: Nottingham Apfelwein, American Wheat
Secondary: Nothing
Drinking: Autumn Amber
Aging: Wee Heavy
Up Next: Milk Stout
Recently Gone: Irish Red Ale