Funny things you've overheard about beer

[VT-NAV]

Actually they are in the top ten lowest crime rates in the world. So they would never see it coming.
Then again the cops don't have much to do, so maybe they will react quickly.

But all the pubs shut half eleven, so if it is after midnight, no-one would know.

Well, actually (oh yeah, I went there!) of 118 countries, Ireland has the 54th largest crime rate.

http://www.numbeo.com/crime/rankings_by_country.jsp

Ireland is also ranked 15th in the world for alcohol consumption per capita.

 

[cpl-america]

Well, actually (oh yeah, I went there!) of 118 countries, Ireland has the 54th largest crime rate.

http://www.numbeo.com/crime/rankings_by_country.jsp

Ireland is also ranked 15th in the world for alcohol consumption per capita.

Ireland, or republic of Ireland, actually completely different countries.

 

[cpl-america]

http://www.elist10.com/top-10-countries-lowest-recorded-crime-rate/ based on murder, and violent crime, not petty crime.

 

[Tombstone0]

Santy Claus is too real.

He's in technicolor!

He's 4D!

If he was a BMC beer he'd be quadruple hopped!

He's just Too Real!

 

[fuzzy2133]

Hey im 26..does that qualify me as a mid/late 20something? Im only slightly stoopid. Ok maybe more than slightly.

You are still alive so you are only half stupid.

In all seriousness shortly after I turned 32 I looked back at what I used to do in my 20's and really wondered how I never got seriously hurt or stranded out off the beaten track.

 

[brewguyver]

You are still alive so you are only half stupid.

In all seriousness shortly after I turned 32 I looked back at what I used to do in my 20's and really wondered how I never got seriously hurt or stranded out off the beaten track.

There's a bit of a work ethic thing I've encountered with folks who had helicopter parents and never had to be self sufficient growing up. Leaves a giant opportunity (and way too much work) for the folks who are motivated.

Thankfully most of the motivated folks make damn good beer! (See what I did there)?

 

[VT-NAV]

http://www.elist10.com/top-10-countries-lowest-recorded-crime-rate/

Well if Elist10.com says it's true then it must be.

 

[Subsailor]

Well if Elist10.com says it's true then it must be.

"They can't put anything that isn't true on the Internet!"

 

[Halbrust]

"They can't put anything that isn't true on the Internet!"

Uh... Bonjour

 

[skitter]

There's a bit of a work ethic thing I've encountered with folks who had helicopter parents and never had to be self sufficient growing up. Leaves a giant opportunity (and way too much work) for the folks who are motivated.

Thankfully most of the motivated folks make damn good beer! (See what I did there)?

So your beer tastes like ass?

J/k man, don't know you well enough to validate that comment

 

[cpl-america]

Well if Elist10.com says it's true then it must be.

wait, so they could post things without fact checking?

my bad guys, i thought everyone fact checked. i'll try again.

https://www.osac.gov/pages/ContentReportDetails.aspx?cid=13690

i guess that would have been a more credible source. either way, violent crime is almost non existent. however, fraud, drunk driving, and pick pockets are a real problem.

this might also have to do with the fact that bar fights usually only result in a night in the drunk tank, and not considered a crime unless property or people were seriously injured.

 

[cpl-america]

But back on track with the thread, well sort of...

my neighbor informed me that the reason dom perignon is so expensive because of how much it costs to naturally carbonate a bottle.



i then had to explain how that can be achieved by simply adding sugar at bottling. or bottling before completely done fermenting, although i'm not sure how dom likes to do it naturally... or if they even bother.

 

[brewguyver]

So your beer tastes like ass?

J/k man, don't know you well enough to validate that comment

Well actually ...

On a related note, my boss is always looking for IPA's and they seem to be out of season (draft wise) at most of the places we eat in Raleigh. He asked me if I had any suggestions - I replied that the bottle of hopsecutioner could work, but I wasn't sure if it was hoppy. The look he gave me was priceless.

 

[NuclearRich]

But back on track with the thread, well sort of...

my neighbor informed me that the reason dom perignon is so expensive because of how much it costs to naturally carbonate a bottle.



i then had to explain how that can be achieved by simply adding sugar at bottling. or bottling before completely done fermenting, although i'm not sure how dom likes to do it naturally... or if they even bother.

Well actually. ......
Method de champagne is a little trickier and probably costs me theoretical dollars by way of having someone who knows what the f they are doing

 

[mattd2]

Well actually. ......
Method de champagne is a little trickier and probably costs me theoretical dollars by way of having someone who knows what the f they are doing

But is not most actual Champagne produced that way - if it is not then they Champagne a-holes won't let them call it that. I would guess the high end stuff might still be hand riddled instead of mechnically - that would increase the cost

 

[Black Island Brewer]

But is not most actual Champagne produced that way - if it is not then they Champagne a-holes won't let them call it that. I would guess the high end stuff might still be hand riddled instead of mechnically - that would increase the cost

I wonder too. Maybe the law also requires that the priming sugar be applies by virgins. I hear French virgins are hard to find. Well, ones old enough to read directions, anyway.

But seriously, is it really more complicated than the wiki article? "Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar."

Sounds like adding beer yeast and bottle priming to me...

 

[cpl-america]

I wonder too. Maybe the law also requires that the priming sugar be applies by virgins. I hear French virgins are hard to find. Well, ones old enough to read directions, anyway.

But seriously, is it really more complicated than the wiki article? "Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar."

Sounds like adding beer yeast and bottle priming to me...

+1

my understanding as well.

on the virgins, not the champagne, i'd like to think that the $200 bottles are carbonated by magic faeries only found in the champagne region of france, using faerie dust and tiny diamonds. The extra money ensures that a homebrewer could definitely not make this at home with things like yeast and rock sugar, cause we don't know what we are doing.

 

[Black Island Brewer]

+1

my understanding as well.

on the virgins, not the champagne, i'd like to think that the $200 bottles are carbonated by magic faeries only found in the champagne region of france, using faerie dust and tiny diamonds. The extra money ensures that a homebrewer could definitely not make this at home with things like yeast and rock sugar, cause we don't know what we are doing.

Carbonation via Magic French Faerie Farts! Very high toned!

 

[skitter]

Carbonation via Magic French Faerie Farts! Very high toned!

I could make some comments about knowing a few Faerie's but I think that one is left under the table... (pun intended)

 

[mattd2]

Sounds like adding beer yeast and bottle priming to me...

But have you ever seen Champagne with sediment? That is the tricky bit

 

[brewguyver]

But have you ever seen Champagne with sediment? That is the tricky bit

Nah - the bottles are mini conicals - just pull the mini lever, dump the trub, and you're good to go!

 

[wingedcoyote]

Nah - the bottles are mini conicals - just pull the mini lever, dump the trub, and you're good to go!

This is actually closer than you might think! Except for the lever part. My understanding is that after gradually rotating the bottles to coax the yeast into the neck, the necks are frozen (not sure how that works) and then the bottles are uncapped, at which point pressure shoots out the yeast ice pellet. Pretty impressive if you ask me! although I don't necessarily see how it's better than just vat carbonating before bottling.

 

[dx6x]

dry ice is used came across it while researching wine making.

 

[ChefRex]

Hey im 26..does that qualify me as a mid/late 20something? Im only slightly stoopid. Ok maybe more than slightly.

Get off my lawn!!!

 

[ChefRex]

Hey dont throw us all under the bus. Maybe its an East Coast thing

You too!

 

[mpride1911]

This is actually closer than you might think! Except for the lever part. My understanding is that after gradually rotating the bottles to coax the yeast into the neck, the necks are frozen (not sure how that works) and then the bottles are uncapped, at which point pressure shoots out the yeast ice pellet. Pretty impressive if you ask me! although I don't necessarily see how it's better than just vat carbonating before bottling.

I was reading an issue Beer Magazine or Zymurgy or something many months ago that was talking about making champagne beers and that's exactly what they did. It was a long process of them standing the bottles upside down and then exactly what you said about the yeast plugs and then corking them.

 

[mattd2]

This is actually closer than you might think! Except for the lever part. My understanding is that after gradually rotating the bottles to coax the yeast into the neck, the necks are frozen (not sure how that works) and then the bottles are uncapped, at which point pressure shoots out the yeast ice pellet. Pretty impressive if you ask me! although I don't necessarily see how it's better than just vat carbonating before bottling.

For the high price vintage stuff they keep it on the lees for an extended period of time - I think one source said minimum 3 years but some go to about 8+. Imagine then number of stainless vats you would need to cellar

 

[judsonp]

All "real" champage (from Champagne, France) must be made by the traditional method. That usually involves a lot of time cellaring on the lees, which is a very significant flavor factor.

Other sparkling wines can be made that way, by the Charmat method (natural carbonation in tank), or by forced carbonation.

If you don't use the traditional method and a wine made from a mix of grapes typical of the Champagne region, your sparkling wine isn't really much like champagne at all. Which is fine -- Prosecco and Cava are great sparkling wines that are typically made by the Charmat method, and they're both inexpensive and delicious (just not champagne).

 

[fuzzy2133]

Me: Is it possible to just buy a single tasting glass?
Server: Well we offer 4oz tasting flights of all out beers on draft.

When the "4"oz tasting flight arrived all the glasses were 8oz's.

 

[Billy-Klubb]

not overheard, but read this:

Me: Is it possible to just buy a single tasting glass?