Funny things you've overheard about beer

[masonsjax]

Leather and hay are the main components I pick up in "horse blanket", but that's oversimplified.

 

[1977Brewer]

Leather and hay are the main components I pick up in "horse blanket", but that's oversimplified.

Same here. If I got actual horse sweat from it I'd drain pour.

 

[Billy-Klubb]

I use horse sweat for mash water. And sparge water. And then to throw everyone off, I ferment with a saddle blanket that's been on a donkey.

 

[Peruvian802]

To me blanket has some of that lanolin scent, salt, and hay.

 

[Billy-Klubb]

donkey!!!

 

[Peruvian802]

...And then one time I ate some rotten berries. Man, there were some strong gases seepin' outta my butt that day!

View attachment ImageUploadedByHome Brew1441839477.696391.jpg

 

[1977Brewer]

Everybody loves a parfait.

 

[Kirkwooder]

Unless it smells like a horse blanket that Hanna has been using for naked bare back riding, I don't even want to think about smelling it.

 

[Wolfdust]

If there was a sour beer style made by horse blanket I know some of you guys would be all over that.

 

[orangehero]

Obviously it's a nice, high quality horse blanket. Off a horse used for playing polo or maybe even a fox hunt. Not like off a plow horse. You're tasting it because your palate is elegantly sophisticated, not because you're a peasant. For all you know it could be more reminiscent of a donkey blanket, but you would never call it that.

 

[fuzzy2133]

I have a lead on a horse blanket that won a few barrel racing titles. Will it make my sour win gold at NHC?

 

[W0GWT]

If there was a sour beer style made by horse blanket I know some of you guys would be all over that.

I think I might have your first customer:

View attachment ImageUploadedByHome Brew1441860836.406708.jpg

 

[unionrdr]

Well, if you're going for sweaty horse blanket, you might as well toss a ghost in there for hot, sweaty horse blanket...yummy...

 

[ericbw]

Unless it smells like a horse blanket that Hanna has been using for naked bare back riding, I don't even want to think about smelling it.

Who is Hanna???

 

[Trail]

Who is Hanna???

Looks like Rush Limbaugh with pigtails. We all have different tastes...

 

[Kirkwooder]

Who is Hanna???

Hanna Davis....

The Direct TV commercials.

Derek Jeeter's lady friend.

Hannah Davis 2015 Sports Illustrated Swimsuit Video

http://coed.com/2013/01/07/whos-that-girl-hannah-davis-directv-genie-photos/

 

[GrogNerd]

Looks like Rush Limbaugh with pigtails. We all have different tastes...

you need to take that to the I think they're hot, but you probably don't thread, where you will be mocked

& deservedly so

 

[DrunkleJon]

To me blanket has some of that lanolin scent, salt, and hay.

 

[Trail]

Hey man, I'm not the one who's into her!

 

[Psylocide]

I think I might have your first customer:

View attachment 302297

Haaaaa, awesome screen grab.

I hate his face.

 

[ElJefeBrews]

Haaaaa, awesome screen grab.

I hate his face.

It's the essence of mango hops and effervescence that does it to him. It gives him that resting ****** face

 

[Peruvian802]

 

[renrutle]

A traditional wedding gift in the Mohawk tradition is for the groom to present blankets or horses to the bride's family. I had no horses (and my inlaws had no space at the time more) so I gave some horse blankets. Looking back, I now know that didn't appreciate the horse blanket and barnyard aromas then as much as I do now. However, I only like them in a nice sour. I don't want to experience an actual barnyard.

 

[unionrdr]

...I guess some just don't have any tolerance for the fragrance of nature. hehe

 

[Bosh]

OK, so continued adventures with Homebrewing Without Failure, cutting edge homebrewing advice from 1965. This next section just leaves me scratching my head, anybody know what he's talking about?

A Relic of the Past -- The Ginger Beer Plant

Some years ago in the National Press there appeared a recipe for ginger beer made up by means of starting off a 'ginger beer plant'. Unfortunately, and quite by accident, my name became mixed up with it and I was inundated with requests for details for weeks afterwards. The general direction -- not mine, of course -- was to put a couple of ounces of yeast in a cup with warm water and some ginger until it began to ferment, or rather erupt like a volcano which it invariably did, spreading yeasty lava over everything. The direction went on to explain that half of this was then made up to one gallon with sugar and water and the other half given away. This part of it seemed to be a sinister secret; if you did not give half away the rest would die -- it would, naturally through lack of sugar or other yeast food. There still persists a rumor that this makes a drinkable drink -- it doesn't.

My reason for writing about it here is that the appearance of this book is certain to revive in the memory of many readers what was known to them in their early days as: Californian Bees, Beastly Beer Organism, Bee Wine, Been Wine Organism, or Ginger Beer Plant. And I want to forestall anyone hoping to start this off all over again in order to save them endless trouble and disappointment.

Oh, I don't doubt that forty and more years ago the 'drink' made from this stuff was acceptable; so was home made soap and boot polish and knee-high lace-up boots for teenagers.

You may recall, many of you, those bottles of cloudy liquid with some sort of sludge deposit in the bottom arrayed along a window will that got plenty of sunshine to keep the liquid warm -- sunshine, incidentally is another relic of the past, but I cannot concern myself with that here. In these bottles was a 'mysterious' substance rising and falling and by some stretch of the imagination giving the impression of bees buzzing about -- hence Bee Wine. The same -- or a similar effect -- is often seen in jars of fermenting wine during the vigorous fermentation stage and when the jar is moved. Clumps of yeast rise to the surface and fall back again and because they have become dislodged, the gas rising carries them up to the top, where the weight of the lumps forces them down again.

But the yeast employed in Bee Wine or the Ginger Beer Plant is a type which forms tapioca-like clumps. There are other sorts which science describes as associations of yeast and bacteria to give a consortium with a possible symbiotic association between its components. In other words, a balanced complex mixture of yeast and bacteria. My advice to anyone thinking of reviving this, if only for the sake of novelty, is to forget it.

With modern methods of making wines where top class results are assured and with home brewing taking hold again, also with some success assured, surely there is no need to go chasing dreams of a forgotten age -- especially since the dreams are likely to turn out as nightmares.

 

[GaBrewZoo]

Ginger beer plant is an organism of yeast and bacteria living together that is used to make ginger beer. It is a real thing. I've heard it tastes pretty good.

 

[GuldTuborg]

Ginger Bug is the term I usually hear now. Same thing, though: wild yeast and lacto from the ginger root. I've always wanted to make some fermented ginger beer, but never seem to get around to it.

 

[n240sxguy]

Ginger beer plant is an organism of yeast and bacteria living together that is used to make ginger beer. It is a real thing. I've heard it tastes pretty good.

Like a kombucha SCOBY?

 

[GuldTuborg]

Like a kombucha SCOBY?

Similar, I suppose, but different organisms. More like a lambic culture or fermented vegetable.

 

[QuadConPana]

I really love the year designation for beers (hoppy styles) the recipe never changes and not something that should be aged.

When I buy hops, the alpha acid %, etc. seem to be a pretty wide range. Couldn't the same recipe create very different beers from year to year?

I really mean this as a question, and not a smart remark.