How long do lagers last?

Told'ja it was political.

 

My quick C to F is based on there are 100 C from freezing to boiling, and 180 F (32F to 212F). A change of 10C corresponds to 18F change.

What is 70C in F? 7×18=126 add the 32F and you have 158C. A good Alpha rest temperature.

 

Then it became German about 1870, as there was no Germany before that.

A little history. Which is often politics.

 

Farenheit was born in 1686, Prussia was established as a state in 1525. History?

 

Dude...

 

Can't speak to the ones outside my orbit but when Lagers get to my house they're dead men walking.

 

Gdansk is fairly accurately not historically Polish. And I'm Polish.

But now that I know, I'll take the Beautiful Communist Celsius as my heritage and you can take your vile capitalistic pig Fahrenheit scale, which no one wants anyway. Even that Canadians have no use for it.

Cheers

 

Nobody is doing that sort of work man.
Why do you hate America?

 

Nobody must be a smart person.

 

But it didn't have Gdansk then. Prussia was to the east and west.

Gdansk was sized by Prussia in 1772, according to this. There were parts of Prussia to the west and east .

https://www.britannica.com/place/Gdansk

 

Here is the thing about Prussia that nobody wants to argue.

Does anyone claim Prussian origin?
Is there any history of Prussia prior to the origination of Prussia
or after the dissolution of Prussia?

What is Prussia but a political solution?
To keep on topic they didn't even have a P.I.S.

Cheers.

 

Maybe we can just settle on Pomerania.

Or one of the city-state incarnations?

 

I'm done.

Carry on.

 

I usually subject any American beers I drink to my "import simulation.™" I submerge the cans in boiling water, and then I put them on a vibration machine that I converted from an exercise device. After that, I age them for 3 months. Then I open them and carefully pour them into green bottles and cap them. Then I age them on my patio until they smell ready. (Yes, I can smell light-struck beer through a poorly sealed crown.) Trust me, it works. It helps the beers obtain that "import quality" that mattered in my formative years.

 

Wouldn't it be easier to just inject the skunk into the beer? Like Euro brewers do?

 

Only vile macro brewers do that. I share the passion for product that only craft brewers are capable of.

 

Your passion is almost contagious. Almost.

 

With domestic skunk?

It's no match for Noble continental skunk. Makes all the difference.