Never had a beer I liked, and EVERY SINGLE TIME a friend will tell me what they like is actually good “you can’t even taste the beer flavor, just the blank” and every single time, it tastes like beer with no hint of the blank.
Same. I gave up on beers years ago. I accept it’s not worth my money anymore just in hopes of figuring out what people like about it. I still enjoy some wines (though relatively few and I wouldn’t consider it an amazing taste). Mixed drinks are really where it’s at. Can’t go wrong with spiced rum and diet coke! There’s also so many very delicious sugary mixed drinks, but I try to minimize those because it’d take like 500+ calories to get a buzz.
Who keep making these surreal depressing memes? I only ever saw these on lemmy and i love them ! Virtual hugs to you bro ! You’ll get thru whatever is going in your life !
If anything, I think it is a way to teach their AI how to answer more complicated questions. The AI may have access to the knowledge, but it doesn’t understand how to process it. This gives the AI feedback on what is important in cases where the programmers don’t have the knowledge base to correct issues.
Thank you. I haven’t home brewed in years. It’s a lot of work and very disappointing when a batch gets infected. Depending on where you are, it can be very difficult to properly disinfect the equipment. I do miss it, though.
Idn raw dollars, yes, but you are committing labor, which has a value. If you are being paid $60/hr at a job, theoretically you should multiply the hours of labor you put on by that value. Of coursevwe know a labor of love should not really be calculated that way, but it is a useful metric.
I remember several of the brews I did were two-stage. They started inn a plastic bucket, then moved to a glass carboy. These produced more sophisticated flavors and clearer beers. That is labor intensive and adds labor and risk of contamination during transfer.
Then there is the bottling process! That’s fun for the first 10 minutes.
I think you’re missing my point, and it’s my fault. For clarity, when I say fermenters are cheaper than beer what I mean is that it’s a bad gamble to try to use a fermenter that may have pockets of infectious material in it from a previously infected brew. Better to spend $30 on a new bucket than to trash $100 worth of ingredients and whatever value you place on your labor because you didn’t want to spend the money on a new primary
I’ve been getting a lot of these. It was obviously low effort on LinkedIn’s part, so I’ve been giving the same amount of effort by using chatGPT to write my contributions. Garbage in, garbage out.
I’ve never used or even seen this exact bar of soap until I just happened to buy it a couple days ago but haven’t used it yet. Weird to see it here today but now I’m not sure if this means it’s going to be good or bad on my balls…
You should definitely not test it by rubbing the bar of soap directly against them in such a way as to create a highly concentrated version of it directly on your balls.
I love IPAs. I t seems that the sour and gose fad is still going on, but IPAs are easy to produce and popular, so I don't think they're going anywhere anytime soon.
If you're into fruitier beers, you should try pairing a wheat beer with goat cheese. My GF and I had a fried goat cheese appetizer with jalapeno jelly and house brewed key lime gose few year ago. It was killer, and we said we needed to go back, but then quarantine, supply chain, yada yada, and here we are sitting at our computers.
jesus christ gose, really? my wife is german and when she had a gose a few months ago she said it reminded her of her childhood (her parents would let her have some when she was like 13 and they’d order large bottle for the table w/ dinner)
Help, I’m stuck in a boring-ass red state so even some IPAs would be an IMPROVEMENT. Nothing but “Natural Light” here now that Bud Light got cancelled.
I’ve always liked IPAs, and I’m probably going to continue to, but the style is kinda beat. They’re at a point now where they’re just doing the most nitpicky variations on the theme. Dry-hopped rather than wet? That’s a juicy IPA. Lactose back sweetening? Milkshake IPA. Ran out of finings and can’t clarify your beer? It’s not ruined, it’s haaaaaazy. Strong enough to black you out after three? Double IPA. After two? Imperial IPA. No stronger than the American light lagers you used to steal from your dad? Session IPA.
The point of IPAs was that they were full of huge, bold flavor in a market that was saturated by beers that were competing with one another to taste the most like a vodka soda and have the lowest calories (and therefore ABV) possible. They were the revolutionary vanguard of beer that tasted like beer. But now I can get all sorts of wild shit. Fruit sours, coffee/chocolate stouts, real pilseners that actually taste like beer, proper copper lagers, all sorts of amazing stuff. The era of the IPA being the only “real beer” has ended. I wish someone would tell the breweries.
No, I mean I wish someone would tell the breweries that they can pare it back to only seven different IPAs per season and instead invest more in different styles. I can get some wild shit because I’m fortunate to have one really good store about 20 minutes away but between being in PA with weird laws about who can sell booze, how strong it can be and how much they can sell and the relative glut of local brewers that are still in 2010 we could stand some work. Even moreso because the summer is winding down and I can already hear the thunderous sound of the Imperial Pumpkin Ales rolling in. “It’s 14% ABV! Put a caramel cinnamon rim on the glass and it might even taste like something!”
Man, all those “wild things” you mention have existed for ages here in Belgium. IPAs are pretty much the new kid on the block. Weird how different our cultures are.
I love a real ass IPA, but like anything, after a while you get bored of the same old same old. Dabbled with seltzers for a hot minute, but I’m back to wine/cider mostly now. IPAs being so heavy feel more like Trappistes to me now: only during the winter.
Fair go. I really only brew ciders and seltzers nowadays but that’s mostly because they don’t have a cook step (and therefore don’t have a wort chilling step that’s a giant pain in the ass and a wonderful place for infection to creep in)
A lot of that stuff existed alongside IPAs like Dogfish Head for years. The explosion of IPAs in recent years coincides with the rise of Tree House Brewing, who may not have invented the New England IPA, but certainly mainstreamed it. At their second brewery, you’d see license plates from all over the country and you had to either show up 3 hours before opening or wait 3 hours in line. It was insanity. They were selling out every day at $15-20 a can back in 2014. They made stupid money, and their expansions since then will tell you all you need to know.
Anyway, within a year, the copycats started appearing, and that’s when the IPA craze really took off.
I love an IPA but you need to have a pallet cleanser from time to time. I’m a big fan of ‘Purity Law’ beers, they tend to be predictable, mellow flavour, and light to medium alcohol content. Perfect for lawn mowing, BBQing, or working on the car.
While not the cheapest, IPAs are relatively easy to make and extremely easy to iterate on. IPAs in general allow brewers to fine-tune flavors and thus pump out multiple novel flavors quickly in order to find a market. If you go the stout or lager route, there’s really only so much wiggle room as they’re mostly ‘solved’ beers; as in buyers know exactly what they want to taste, and you better deliver that taste. IPAs are also really, really easy to dial in alcohol content without giving up flavor, where as lagers like Budweiser can only lower alcohol content while lowering the overall taste profile, hence the term ‘piss water’ for low alcohol lagers.
Ipa allow brewers to mask brewing mistakes by burying them in hop flavor. And if you think Budweiser is the only example of a lager, you shouldn’t be talking about beer. You can create 5-6% lagers without sacrificing flavor. There are tons of good lagers out there, Budweiser isn’t one of them.
I think most people would agree, in general, lagers are the worst beer; but sure there could be a good low alcohol lager somewhere out there. Stouts will always win out in my book so maybe my tastes don’t align well with others.
Considering lagers are the number 1 selling beer in the world, you’re wrong. You know that lager is a broad term that actually covers several styles, including some of the most popular specialties. The fact that you think a lager means Budweiser shows that you don’t understand the conversation. Helles, maibock, bock, Vienna’s, Octoberfest, pilsner, are all lagers and that’s not the full list. American macrobrew is not the definition of a lager, which is why a class was made called.american light lager to cover those.
This is just ignorant lol. If you don’t like lager you don’t like lager but that doesn’t mean it’s the worst beer. I don’t really like stout but I’m not going around saying it’s the worst, it’s all preference. There are tons of different types of lager if you actually look, plenty of micro brewers make them.
Saying lager is a style is kind of a misnomer, lagers use a different type of fermentation that takes longer than ales. Budweiser is a mass produced riff on the (Czech) pilsner style which is a lager. The thing with Bud is a lot of these sorts of beers use adjuncts in the malt bill which gives them a light body/ flavor. Instead of high quality wheat, there’s a lot of filler gains like rice and corn to the point where some can almost be considered gluten free. At the end of the day those sorts of beers are impressive in that they can create so much of it in different facilities and have it be so consistent.
Saying pilsners are bad after drinking only Bud is like eating McDonald’s and thinking all beef is terrible
Side note: Baltic Porters can be brewed as ales or lagers and they’re probably right up your alley
IPAs are still riding a popularity high in the US. It’s easy to make, you don’t have to be as precise and careful with your beer when you make them, the hops will hide your mistakes. Sign of a bad brewery, is they only sell IPAs. Currently in the US, IPAs are the top selling style, unfortunately. Saisons are so much better, for example.
Saisons aren’t better. All taste is subjective. If I never get served another “bubblegummy with hint of white pepper, barnyard and Meyer lemon” I’ll be happy
The IPA bros are annoying, but the “over it” pilsner and saison snobs aren’t much better.
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