Life after Poo-Bah

It's spelt or it's grammar gaol.......

 

#5 I still don't like spending 4/6 on a pack I don't know I'll like. But yes, if you know you like it go ahead and get the pack.
#3 I think you're spot on with buying what you like and not to get a tick. I also definitely review my beers as the first of the day on a clean palate.

I didn't change much because I always enjoy the reviews, but always have to remind myself to enjoy the moment.

 

Thanks for the mention!

Things tend to come in waves for me, so I've learned that I'm happiest when I just go with them. And, in all honesty, the past few years I've really enjoyed drinking and trying the "cheap and basic" stuff mostly. In some ways it's kind of interesting looking at beers like that with a more critical eye- like venturing into uncharted territory .

In the end I've found some real bargains that will still be a part of my rotation, and feel like I've actually rekindled the feeling that I had when I first started all this craziness.

 

Permit me to recommend Yuengling Oktoberfest beer to you.

A tasty 'bang for the buck' beer IMO.

Cheers!

 

Thanks Jack, I'll definitely keep that in mind!

 

Congrats Now that you're free you can drink beers that you want.


I couldn't imagine wasting time and money drinking beers i don't want just to waste more time to try to explain them in a review to reach status on here.

Also, how DARE you rate Old English a 1.

 

It saddens me that Olde English has become so difficult to find by me these days.

 

Dude, it says it right under your jesskidden screen name every time you make a post on threads (of which you’ve made many!) And you are definitely a detail guy based on your informative and detailed beer history posts.

I agree, everyone here has their own experience but why buy beer you don’t want or think is too expensive just to have a beer level under your screen name? I’ve always found being on BA to be fun; it shouldn’t be a chore!

 

Wasn't it about a year ago that we had that malt liquor tasting? I do remember it being harder to find examples than I expected. Also, OE 800 was pretty pretty good.

 

Was that 3 Nattys he had or 6? Hell with it. Who’s counting anyways?

 

Welcome to the golden years. I was just thinking today about hearing stories of people who hunted down the best beers of the world and at one point just said "Eh, I've already tasted all the greatest flavors, not much more to discover." While I can't say I've had even half of the "greatest" beers in the world, to answer your question: Yes, I got to a point where reviewing beers became monotonous and I wanted to go back to just casually drinking. Money was a big factor. Now, I essentially buy grocery store beer (the Ingles less than a mile from my house happens to have the best selection in town) with the occasional splurge at the bottle shop. Having several world-class breweries within reasonable walking distance helps too.

 

I prefer to drink in natural light, too, although once the sun goes down, I usually switch on the incandescent, florescent or LED lights (depends on what room, basement or garage) and continue to drink except for that very brief interruption.

Oh - what? They still sell that stuff?

 

Naturally carbonated? Do you know if BMC brands are force carbonated today and if so did they switch to force carbonation at a certain point?

 

Yes, he knows!

 

Nah, I'm all about the top 100 now.

 

Well, AB has always kraeusened Budweiser, Michelob, Busch and a few other beers, apparently Natural Light in the beginning, anyway (nowadays? Not sure.).

Molson Coors flagship beers are probably force carbed - neither Miller or Coors was known for kraeusening that I recall. Of course, many other US brewers did -see KRAEUSENING.

Perfecting what US brewers used to simply call "carbonation" of beer was happening in the 1880s-1890s, mostly because "the most important single cause of instability was probably the process of kraeusening" accord to Pabst historian, Thomas Cochran, who noted it was Pabst master brewer of the period "Fritz Theurer...who invented the carbonation system for Pabst that revolutionized American brewing".
(Was just talking about Theurer in another thread a week or so ago, so the book's still handy...).

 

You can add Anchor Steam to the list, but it’s safe to say you knew that. I wonder how many early micro brewers were kräusening their beer.

 

I think that "natural carbonation" probably means that the CO2 was produced during fermentation. It doesn't exclude the process where the CO2 is captured during fermentation and then used to recarbonate just prior to packaging. Does anybody krausen these days? I don't see how it could make much of a difference, unless maybe the krausen was used to impart a fresher hop character (I'm thinking Oly in the 70s and prior). https://www.taverntrove.com/paper-newspaper-magazine-ads-olympia-beer-p-78810.html

 

I grew up with pasties (Cornish on my dad’s side) and always did ketchup. Some people in my family pour milk over them, which always kinda grossed me out, but live and let live

 

Well, that page is kinda pre-craft era centric but it is an interesting question: Was kraeusening a process that Maytag revived at Anchor or, especially given steam beer's open fermentation, was it always done?

Another good question. In discussions/articles/advertising, it is one of those aspects of the brewing process that is usually, uh, "avoided" by brewers who do artificially carbonate. I know I was somewhat surprised when I found out years ago that most "craft" brewers were simply buying industrial food-grade CO2 and force carbonating. Of course, these days it is in the news...

Well, there were a few brewers who used that process for what they called "natural carbonation" (essentially meaning naturally-created carbon dioxide captured during fermentation, usually also further described it to distinguish it from kraeusening) but Anheuser Busch in the late 1970s described it as such (from a Busch Beer ads in the late 1970s):

And in their famous complaint against Miller's Lowenbrau advertising to the FTC around the same period, Anheuser-Busch accused their competitor of using "...injections of carbon dioxide gas rather than natural carbonation..." for the former German import.

Seems pretty clear for AB (and many of the brewers' ads on the linked page) that the term "natural carbonation" meant kraeusening.