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I'd like to have a nice, long talk about religion and government with Thomas Jefferson. That man put together his own bible and wrote the Declaration of Independence, I can only imagine what he'd have to say about those subjects and more. We might need more than a pint.

Coffee. I think my next brew will be a breakfast beer with caffeine for Friday mornings.

I'm drinking Southern Tier Pumking right now. And it is so very delicious.

The consensus seems to be that one yeast strain will come to dominate, but it seems like that wasn't your experience. As to whether it can be reproduced, I'd say try to reproduce it and see what results you get. Make sure to match the original conditions as much as possible. If you get the same...

Olympia tall boys. "It's the Water."

Here in Seattle we already had our one week of summer and sunshine and now we're back in the 60s-70s and cloudy. Since fall has pretty much already started, I'm more than happy to buy a locally brewed pumpkin or other fall seasonal.

Elysian Night Owl Pumpkin Ale. 'tis the season.

Green Flash Brewing Co. Barleywine. I moved recently. I now have a store that sells nothing but imports and micros less than 5 minutes away from my house. This is gonna be fun.

Full Sail's 2012 Reserve Old Boardhead Barleywine Ale. Good stuff. Bit light for a barleywine but I'm gonna finish the bottle. Wish I had more bottles to follow this one.

Naked City!

Difference being that if I don't want to eat hot peppers, I don't go to a hot pepper tasting party. If I'm not at a hot pepper tasting party but someone offers me peppers of unknown origin and heat, I'll politely refuse and go back to whatever I was doing. If they insist despite my polite...

I'd buy that beer in a heartbeat. The more sparkly the unicorn, the better. Write the name of the brewery in glitter? Oh yeah.

I do all of the cooking, planning, and shopping. She occasionally does make up a marinade, sauce, or dressing though, and I'm a big fan of those, but I let her keep the recipes to use when she likes. What do you have in your fridge/cupboard? That's the big question! I imagine you keep cooking...

I don't know about anyone else, but occasionally I go out of my way, over the top, gourmet. I'll make a really fine multi-course dinner and break out all of the techniques I learned in restaurants for plating and making a meal look and taste absolutely perfect. That's not what this thread is...

Bought the Oatis today by Ninkasi. Excellent oatmeal stout, and I'll likely buy more of their beers. Label still sucks, though.

Ooo. But as long as you eat totally dead food you never have to deal with any of those gross microorganisms. Minute rice, wonder bread, pasteurized cheese product, cold cuts, canned vegetables, pasteurized fruit juices, meat cooked until charcoal, and wash it all down with ultra-pasteurized BMC...

I'll just add on to my previous post. My best friend, whom I've known since the third grade, is a big sweet mead and sweet cider fan. He likes beers occasionally but mostly just sticks to his sweet drinks. We've gone back and forth about this since we started discovering there was this thing...

People will buy whatever you put in front of them if the price is about average and the label says what they want. "Artisan" anything, for example. Usually costs 2-3x as much as the regular stuff, usually tastes about the same if not worse.

If they won't drink your beer, more for you. I've encountered this before with everything I've made, someone won't eat it or drink it because of concerns for their safety. If my consuming it and coming away perfectly fine doesn't prove it to them, that's their hangup, not mine. Let them eat...

Something tells me we're gonna beet this one into the ground. In all seriousness, brewing with beets sounds very interesting.