Random Beer Thoughts

[boogercrack]

Breweries getting into the chocolate milk business. I like this diversification.

it is amazing the things we willingly put into our mouths.

 

[patmanbear]

it is amazing the things we willingly put into our mouths.

I’ve been saying this for YEARS

 

[mateoloco]

it is amazing the things we willingly put into our mouths.

Don't let your failures define you
MordorMongo

 

[wuntrikpony]

it is amazing the things we willingly put into our mouths.

 

[yamar68]

Breweries getting into the chocolate milk business. I like this diversification.

It looks like the ones being poured in Boston are quite a bit darker than the chocolate milk in Canton

It's amazing how one brewery could make two different beers by the same name that appear to be equally disgusting.

 

[Padraig]

Pilot : my fave beer Twitter account by a fair margin.

 

[tylerk88]

Breweries getting into the chocolate milk business. I like this diversification.

That has to be one of the most disgusting looking beers I've ever seen. I wish Trillium would just focus on refining core beers like Congress Street and Fort Point Pale Ale. I've basically stopped going there for personal consumption.

 

[bramsdell]

Pilot : my fave beer Twitter account by a fair margin.

There used to be an account that I'd follow years ago of someone doing a reclusive and nutty Belgian brewer character. It was definitely my favorite beer account ever. Does anyone remember what that was? It was full of satirical self-righteousness and very dark humor.

 

[holldy01]

As far as beer parody twitter accounts go this guy is great

 

[furley]

That has to be one of the most disgusting looking beers I've ever seen. I wish Trillium would just focus on refining core beers like Congress Street and Fort Point Pale Ale. I've basically stopped going there for personal consumption.

i'm continually fascinated by how quickly beer fans turn on breweries

 

[MikeJones]

As far as beer parody twitter accounts go this guy is great

He needs to tweet more.

 

[wuntrikpony]

As far as beer parody twitter accounts go this guy is great

**** is hilarious. This has to be someone here.

 

[NClambicguy]

Lol

 

[wuntrikpony]

It really tickles my balls to see a brewery know mainly for their turb cans(which are delicious) really step up their lager game.

 

[boogercrack]

It really tickles my balls to see a brewery know mainly for their turb cans(which are delicious) really step up their lager game.

Is oxidation occurring while you finish a pint really a big enough deal to need a barrier against it?

No, no it is not.

 

[Saind]

Is oxidation occurring while you finish a pint really a big enough deal to need a barrier against it?

No, no it is not.

Worthy cause though. Be thankful there's breweries putting effort into stuff like that instead of stuff like this

 

[WhalezB4Rarez]

Is oxidation occurring while you finish a pint really a big enough deal to need a barrier against it?

No, no it is not.

I feel that it's unnecessary to put a koozie on a can or bottle so it stays cold, because drink that ****, but I know you folks in the South feel otherwise.

 

[boogercrack]

I feel that it's unnecessary to put a koozie on a can or bottle so it stays cold, because drink that ****, but I know you folks in the South feel otherwise.

the mountains gotta stay blue, brah

it just reeks of that time like 10 years ago or whatever and the legend grew that shaun hill wouldn't let customers take glasses of beer outside due to getting light struck and ruining the taste of the beer. in the like, 5 minutes it takes to drink an ipa.

horseshit.

 

[Gonzoillini1]

the mountains gotta stay blue, brah

it just reeks of that time like 10 years ago or whatever and the legend grew that shaun hill wouldn't let customers take glasses of beer outside due to getting light struck and ruining the taste of the beer. in the like, 5 minutes it takes to drink an ipa.

horseshit.

While that's entertaining knowing the background with Shaun, I've had hop forward beers get lightstruck in minutes under direct sunlight before for sure.

I still drank and enjoyed them as well.

 

[boogercrack]

While that's entertaining knowing the background with Shaun, I've had hop forward beers get lightstruck in minutes under direct sunlight before for sure.

I still drank and enjoyed them as well.

i guess i've just got a broke dick palate

surprising to no one

 

[wuntrikpony]

Is oxidation occurring while you finish a pint really a big enough deal to need a barrier against it?

No, no it is not.

Hopefully someone with more knowledge can chime in, but I think it's more about the foam texture and the way it forms. Instead of having to do slow pours to generate better foam, you can pour a pint quicker and still have a great thick head. I've been to breweries that do slow pours from traditional faucets and they take forever and can back up a bar. With these types of faucets, you can submerge them under the foam cap while pouring which should reduce oxygen mixing in.

Here's a veedeo:

 

[MikeJones]

Hopefully someone with more knowledge can chime in, but I think it's more about the foam texture and the way it forms. Instead of having to do slow pours to generate better foam, you can pour a pint quicker and still have a great thick head. I've been to breweries that do slow pours from traditional faucets and they take forever and can back up a bar. With these types of faucets, you can submerge them under the foam cap while pouring which should reduce oxygen mixing in.

Here's a veedeo:

The slow pours at Suarez definitely take some time. I had heard from someone that it is against health code in some places to submerge a beer faucet though.

 

[stupac2]

Hopefully someone with more knowledge can chime in, but I think it's more about the foam texture and the way it forms. Instead of having to do slow pours to generate better foam, you can pour a pint quicker and still have a great thick head. I've been to breweries that do slow pours from traditional faucets and they take forever and can back up a bar. With these types of faucets, you can submerge them under the foam cap while pouring which should reduce oxygen mixing in.

Here's a veedeo:

...Why can't you do that with a normal faucet? I do that all the time off my kegerator with Perlicks. Just throw it full open, and when you're nearly full if there's not enough head, cut it way back so the tap is pouring foam. That looks like the same process here, except backward and this tap gets beer all over it. Looks like a solution in search of a problem to me.

Also, there is 100% no way that molecular oxygen is having any effect whatsoever on beer in the time it takes to drink. Maybe if you're nursing your pint for like two ******* days, but in that case you've got other problems.

 

[lb304854]

The slow pours at Suarez definitely take some time. I had heard from someone that it is against health code in some places to submerge a beer faucet though.

I was about to say I wonder how many times that faucet gets wiped with the same dirty bar rag all day.

 

[drgarage1]

Worthy cause though. Be thankful there's breweries putting effort into stuff like that instead of stuff like this

I’m excited about both?

 

[drgarage1]

The slow pours at Suarez definitely take some time. I had heard from someone that it is against health code in some places to submerge a beer faucet though.

That seems an odd choice. Isn’t beer anti-microbial inherently?

 

[MikeJones]

I was about to say I wonder how many times that faucet gets wiped with the same dirty bar rag all day.

I have three bar rags. One for the bar itself, one for taps/drip tray and wiping off overflow on clean glasses or growlers, one for drying clean glasses. If I think someone ****** with my system, time for all clean rags.

 

[MikeJones]

That seems an odd choice. Isn’t beer anti-microbial inherently?

I am not a scientist but I don't think so. I mean bacteria in beer is definitely a thing.

 

[stupac2]

That seems an odd choice. Isn’t beer anti-microbial inherently?

It seems like one of those things that's unlikely to be a problem, but given that it's pretty easy to avoid and provides no benefits whatsoever why even bother with the risk?

Also generally the people making safety laws are idiots.

 

[symphonic volenska]

Has anyone here compared slow pour vs normal pour for pilsners? Does it really make a big difference (or any difference)?