Bouleboubier

With any at-home reviews of bottled beer, I leave bottles out of fridge for upwards of 60 min before opening and pouring. Beer glasses have been pre-cleaned with scentless soap and a microfiber sponge, prior to a final rinse-out with filtered water.

My reviews are, by rule, to-style and generally progress in a sequence where I first examine appearance and smell, followed by flavor and mouthfeel, noting and recording development in experience along the way. Through-composed, stream-of-consciousness observations. Also, my reviews are oriented more for personal recollection than public revelation.

On every 100th review, I review a widely-available, mass-consumed pale lager - often one with which I have a memorable history. Most recent - #1300: Beck's.

(30 Sep 2018) - looking to soon resume homebrewing after a 3-year hiatus... going to focus on bottle and cask-conditioned experiments, also trying to re-brew my older, tried-and-true, solid recipes on smaller scale

(31 Oct 2018) Let it be known that, while I do enjoy a well-made BBA aged beer, I find its coloring pretty boringly homogeneous regardless of distillery and quality of the end product largely dependent on artistry of base beer and process... most importantly, BBA for me nullifies style accuracy and I believe perhaps a separate category/style unto itself ought to be established considering how same-y the treatment tends to be