89
   

which beer is the best in the world?

 
 
Cycloptichorn
 
  1  
Reply Tue 13 Nov, 2012 01:38 pm
Damn, I forgot I tried some other beers this weekend:

http://beeradvocate.com/beer/profile/17963/9024

Nectar IPA, which was a really spicy and good drink! Had it on tap, nice 1" head, fruity, deep orange coloration. Crisp IPA, not too strong.

Also had Anything Gose:

http://beeradvocate.com/beer/profile/3185/81979

Super crisp, super tart, light beer, I had this with lunch and enjoyed it a lot. Almost a little salty! This is the first 'Gose' style beer I've ever had, didn't even know it existed before now.

Cycloptichorn
cicerone imposter
 
  1  
Reply Tue 13 Nov, 2012 01:46 pm
@Cycloptichorn,
I've drank so many beers from around the world, I couldn't keep track for their individual characteristics if I tried! All I know is whether I like it or not when I drink it. I'll drink Guinness in any country where I find it, but usually prefer the local beer.

Had some Efes beer in Kusadasi, Turkey, recently.
http://i50.tinypic.com/rwrzpw.jpg
0 Replies
 
Ticomaya
 
  1  
Reply Tue 13 Nov, 2012 04:29 pm
@dalehileman,
dalehileman wrote:
However we conduct most of our tastings in a jacuzzi

What sort of a club are you joining, Cyclops?
Cycloptichorn
 
  1  
Reply Tue 13 Nov, 2012 04:32 pm
@Ticomaya,
Ticomaya wrote:

dalehileman wrote:
However we conduct most of our tastings in a jacuzzi

What sort of a club are you joining, Cyclops?


Yeah, I will not be joining them in the Jacuzzi. For beer drinking or any other purpose.

Actually, I would think that would be a singularly bad place to taste beer - too much heat and steam for the sense of smell to work properly, not to mention the potential contamination of various chemical fumes on one's palate.

Cycloptichorn
dalehileman
 
  1  
Reply Tue 13 Nov, 2012 04:55 pm
@Cycloptichorn,
Quote:
I would think that would be a singularly bad place to taste beer
One advantage, apparently it somehow increases one's capacity
0 Replies
 
tsarstepan
 
  1  
Reply Fri 1 Feb, 2013 11:00 am
Interesting fun fact from yesterday's (1/13/13) Jeff Kacirk's Forgotten English word of the day calendar:
Daniel Fenning wrote:
Milkscore
[AKA] Zythogola, a word used ... to signify a mixture of beer and milk.

published in the Royal English Dictionary, 1775.

Has anyone ventured into milk and beer cocktail territory?
Frank Apisa
 
  1  
Reply Fri 1 Feb, 2013 11:03 am
@maltecozar,
Quote:
Which beer is the best in the world?


The one ya got in yer hand!!!
0 Replies
 
Ticomaya
 
  3  
Reply Fri 1 Feb, 2013 01:11 pm
@tsarstepan,
tsarstepan wrote:
Has anyone ventured into milk and beer cocktail territory?

http://i46.tinypic.com/34q7o9g.gif
izzythepush
 
  1  
Reply Fri 1 Feb, 2013 01:18 pm
@Ticomaya,
Yes, it's called 'Let's drink what's left in the fridge when the party's about finished.'
0 Replies
 
dalehileman
 
  0  
Reply Fri 1 Feb, 2013 01:28 pm
@Cycloptichorn,
Quote:
………... in the Jacuzzi…..I would think that would be a singularly bad place to taste beer
To the contrary, we of the Greater Southwest Beer-Tstin g Society find it most ideal. For one thing warmth faster dissipates the alcohol, making possible more tastings per session

A few members however do object to slight chlorine arising therefrom
0 Replies
 
tsarstepan
 
  1  
Reply Tue 9 Apr, 2013 12:01 pm
Arsenic In Beer May Come From Widely Used Filtering Process
http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process

Yummy! Delicious frothy arsenic! Shocked Embarrassed
Ragman
 
  2  
Reply Tue 9 Apr, 2013 12:31 pm
@tsarstepan,
Quote:
"One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products."

. . .

Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.

"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration," says Charlie Bamforth, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.

Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, UC Davis wine expert and chemical engineer Boulton told The Salt. "The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature."
0 Replies
 
Walter Hinteler
 
  2  
Reply Tue 9 Apr, 2013 12:43 pm
@tsarstepan,
There had been a report about this in 2009 - the fact was knon already before.

When this news was published in Germany, the headlines were "Less arsenic in beer ...."
Frank Apisa
 
  2  
Reply Tue 9 Apr, 2013 12:57 pm
@Walter Hinteler,
Quote:
When this news was published in Germany, the headlines were "Less arsenic in beer ...."


Sounds like they would have loved the (probably apocryphal) story of the canners of white salmon and pink salmon.

The White Salmon people supposedly advertised: "Guaranteed not to turn pink in the can."

The other group countered with: "We use no bleach in our product."
0 Replies
 
Ticomaya
 
  4  
Reply Tue 9 Apr, 2013 12:59 pm
@Walter Hinteler,
"Less arsenic!"

"Tastes great!"

"Less arsenic!"

"Tastes great!"
Ragman
 
  2  
Reply Tue 9 Apr, 2013 01:01 pm
@Ticomaya,
Who needs a whole liver anyhow? It'll regenerate.
dalehileman
 
  2  
Reply Tue 9 Apr, 2013 01:57 pm
@Ragman,
Quote:
…..whole liver anyhow?
How about kidney

My nephrologist says mine is half gone and that I should cut my weekly regimen of 7 brews in half

Fat chance

Ragman
 
  1  
Reply Tue 9 Apr, 2013 02:17 pm
@dalehileman,
Pretty hard to use a hacksaw to cut the glass, isn't it?
dalehileman
 
  1  
Reply Tue 9 Apr, 2013 03:24 pm
@Ragman,
Yes of course Rag and that's why I stick with 7
0 Replies
 
cicerone imposter
 
  1  
Reply Tue 9 Apr, 2013 03:37 pm
@Ticomaya,
Hey, TiVo, fancy seeing you! Welcome back.
 

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