While it isn't a cure for cancer, we can all cheer for this one... - Home Brew Forums
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Old 02-12-2009, 02:21 AM   #1
Duckfoot
 
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Some days I love science...

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Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!

 
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Old 02-12-2009, 02:31 AM   #2
llazy_llama
 
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A study that both takes a step towards curing cancer and could result in better beer? Yeah, I'll raise a glass to this one.
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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

 
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Old 02-12-2009, 02:36 AM   #3
Duckfoot
 
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At this point in the night, I have raised a few glasses...

ugh....

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On deck : DFB Triple Black Death By Chocolate Stout
Primary: Notta...
Secondary: 21 Year Mead...
Kegged : DFB Belgian Pale, DFB Brown, DFB Belgian Dark Strong, DFB Cider...
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Quote:
Originally Posted by Timberwolf View Post
Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!

 
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Old 02-12-2009, 02:48 AM   #4
Fingers
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The guy says he's going to use it to make better biofuel? I guess. But only if it's a spinoff of making superior beer. You really don't need to go anywhere if you've got lots of really good beer. Besides, you shouldn't drink and drive.

Scientists are okay, but sometimes they need a little guidance.
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Old 02-12-2009, 02:50 AM   #5
Duckfoot
 
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Oh I have plenty of "biofuel" (read - gas) after consuming beer.... Now THAT would be a technological advancement....
__________________
On deck : DFB Triple Black Death By Chocolate Stout
Primary: Notta...
Secondary: 21 Year Mead...
Kegged : DFB Belgian Pale, DFB Brown, DFB Belgian Dark Strong, DFB Cider...
------------------------------------------------------
Quote:
Originally Posted by Timberwolf View Post
Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!

 
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Old 02-12-2009, 03:06 AM   #6
k1v1116
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maybe this will help them engineer yeast that can ferment above 25 percent.

 
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