BrewDey
Well-Known Member
In college, my friends and I frequented this local brewpub. We dubbed one of their brews 'liquid crack' for the following reasons:
When you'd drink a pint, you'd get a pretty intense alcohol and body buzz that would subside not too long afterwards. Of course, it was really tasty stuff so you'd want the taste and the buzz some more. No matter how much money I'd bring to that pub, I'd never go home with any...yet it was very rare that people got really sloppy or out of control...yet the beer seemed much stronger than standard brews.
The feeling from macrobrews or even the bigger craft brews like Sam Adams, etc...is that they 'accumulate' more, as in-if you drink a lot, even over a long period of time-you'll get groggier and sloppier. But in this recent batch of homebrew-the buzz is similar to that of the liquid crack.
Does this make any sense? Is there any chemical reason that the body handles microbrew/homebrews different than the bigger ones?
When you'd drink a pint, you'd get a pretty intense alcohol and body buzz that would subside not too long afterwards. Of course, it was really tasty stuff so you'd want the taste and the buzz some more. No matter how much money I'd bring to that pub, I'd never go home with any...yet it was very rare that people got really sloppy or out of control...yet the beer seemed much stronger than standard brews.
The feeling from macrobrews or even the bigger craft brews like Sam Adams, etc...is that they 'accumulate' more, as in-if you drink a lot, even over a long period of time-you'll get groggier and sloppier. But in this recent batch of homebrew-the buzz is similar to that of the liquid crack.
Does this make any sense? Is there any chemical reason that the body handles microbrew/homebrews different than the bigger ones?