Wetness Factor

@Urk1127 This actually bothered me immensely for whatever reason, so I tried messaging them on Facebook.

"Hi there, we do put oyster shells (with the meat) into the boil of the beer. The oyster is cooked by the boiling process but then the meat and shells are extracted. We recommend asking your physician for clarity about this one in particular. Hope this helps!"

 

@Urk1127 Seems like they want to make up for their lack of response earlier.

"Ha! What a great thing to say. I love it. I actually stumbled on the BA thread as I was curious if anyone was talking about “wetness factor.”

Ok, now the the other term “sparklehorse” another made up word created around the same time as the before mentioned “wetness factor.”

Jordan, you you know when you get a beer and there are bubbles or condensation on the inside clinging to the glass? These are typically caused by a dirty glass or moisture. Well you want to release those bubbles as they are ascetically ugly (In my opinion and maybe yours). Well the term to release those annoying and unsightly bubbles is to “sparkelhorse” your beer. You do that by abruptly and forcefully placing your glass firmly on the bar top or hard surface and the bubbles will release up the sides. When you say the term you also have to do it in a German accent like this:

.

So go forth and educate your peers, you are now a disciple of these terms.

Also, I saw on that thread that someone had question about our Marooned on Hog Island oyster stout and an allergen concern. It was answered, but if you could send over their email I’ll follow up directly.

Cheers,

Shaun"

 

I sir will want to purchase said sparklehorse!