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The Beer Thread


H. Lecter

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i've got a straight edge friend that drinks NA beers and always tries to hunt down new and different ones, i've tried a few that he thought were incredible, and they were practically undrinkable. maybe with some time off your palate will forget what beer is and you can make the transition...

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correct me if Im wrong but most of the mouth feel is the carbonation, the unfermented malts/sugars, and the other solids dissolved in to solution (proteins, hop oils, and yeast esters).

 

So, assuming that is correct, the grain bill for an N/A beer would have to be really abbreviated, plus how would you let the yeast work?

 

These are questions and assumptions... @protester

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correct me if Im wrong but most of the mouth feel is the carbonation, the unfermented malts/sugars, and the other solids dissolved in to solution (proteins, hop oils, and yeast esters).

 

So, assuming that is correct, the grain bill for an N/A beer would have to be really abbreviated, plus how would you let the yeast work?

 

These are questions and assumptions... @protester

 

About to jump into a cave, but I will respond properly to this later.

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Local spot had a bunch of pumpkins so I got a few diffferent ones. This now, not into it. There is a bitterness that overtakes the pumpkin/spice. Then again, a lot of you seem to like their brews where I don't. The label said it was made in NY, but was that always the case? I thought they were out of somewhere else.

 

pumpkinsmuttynose.jpg

 

Picked up a sixpack last night, not too bad but def more bitterness than the pumpkin flavor.

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beer douches at the shop this afternoon yammering on about "I don't drink pumpkins with any allspice or anything in it... that ruins the squashiness of it"

 

fuck that. I want that shit to taste like autumn, not plants.

 

On a side note, anyone had the Dogfish Head Burton Baton? Oak-aged IPA, 10% ABV... they've got a few at the local spot and I'm wavering.

 

dogfish-head-burton-baton.jpg

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