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I had a 9oz pour of the new Bourbon County Vanilla on Friday. It was supposed to be $13...at this Italian grocery store w/ a big craft beer program.

They charged me $9 for it and labeled it for one of their paninis on the receipt. While the Oxbow beer was properly charged. It was really busy, so just left a nice tip.
 
I had a 9oz pour of the new Bourbon County Vanilla on Friday. It was supposed to be $13...at this Italian grocery store w/ a big craft beer program.

They charged me $9 for it and labeled it for one of their paninis on the receipt. While the Oxbow beer was properly charged. It was really busy, so just left a nice tip.
How bad was it?
 
I had a 9oz pour of the new Bourbon County Vanilla on Friday. It was supposed to be $13...at this Italian grocery store w/ a big craft beer program.

They charged me $9 for it and labeled it for one of their paninis on the receipt. While the Oxbow beer was properly charged. It was really busy, so just left a nice tip.

there's an Italian grocery selling panini's and they're....... less than $13?
 
I can barely drink lambics/sours/wilds anymore. A couple years ago I couldn't get enough. I still like the taste but they just kill my stomach and esophagus.
The only sours I can handle these days are Belgian lambics. Even some of the more subdued saisons give me a ridiculous headache a few hours after drinking. I don't know if it's the high tannin content or something about the yeast strains that don't agree with me, but it reminds me why I don't drink chardonnays and mimosas anymore.

I knew they were both making BA jokes... which this site has 0 room to make fun of BA right now.
Did...did I miss something here?
 
The only sours I can handle these days are Belgian lambics. Even some of the more subdued saisons give me a ridiculous headache a few hours after drinking. I don't know if it's the high tannin content or something about the yeast strains that don't agree with me, but it reminds me why I don't drink chardonnays and mimosas anymore.

I would have put money on some yeast-derived phenol, but Belgian lambics are quite high in those, so I'll go with some type of terpenoid compound, specifically rotundone which gives them the black pepper characteristic for which so many are famous.
 
You realize this is a user content generated site and he is in the top 20 of members by posts right?

That's content. Posts are content.

If you can replicate and denigrate one of the most prolific users, go right ahead.

Why would anyone else bother.

How many new members are there that contribute? How many old users are there that made this site what it is that no longer contribute?

Think about the things you say.

Usually I am the one making this argument and everyone else is telling me I am crazy. I knew they were both making BA jokes... which this site has 0 room to make fun of BA right now. But I got it, so I have that going for me right now.

Did...did I miss something here?

We having a bit of content stagnation over here, fellas? I'll try my best to help with that, if you like. Careful what you wish for, though.
 
Despite multiple statements stating so, the friendly banter between two people was taken seriously.

Oh, and apparently I'm the devil now.
I already knew you were ballsacking everyone - but I'm really curious as to why the comparisons to BA are apt.
 
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