Our Friend Stumpy
 

Vic Smith wrote:
On Tue, 8 Jan 2008 12:34:28 -0800 (PST), wrote:


Well, they are consistent enough after the recipes are finalized. When
brewing, changing one little thing can change the taste entirely, even
a different type of yeast. But, Harry thinks it's all just throwing
stuff in a bathtub and getting beer.

Sounds like fun brewing your own beer. I might try it.
Use the site you posted as a starting point.
I made a Colby cheese once, from a kit.
Took about 2 gallons of milk to make a pound.
It was actually pretty good, but a bit rubbery.

--Vic


I made a grilled cheese sandwich for lunch the other day. You know, if
you don't get the bacteria in the cheese just right, and use the right
amount of yeast in the bread, well, who knows what ratings you might
from other sandwich eaters.

Our Friend Stumpy
 

On Jan 8, 10:11*am, "Eisboch" wrote:
wrote in message

...

One of the better light swiling style american lights. I brew beer,
and have for many years, have even taken classes, but I'm sure that
Harry knows much more about the subject than I.

----------------------------------

IMO, the best tasting American beer that came out of the microbrewery crowd
is Samuel Adams Lager. *Very similar to some of the good, German,
full-bodied beers. *Even the "light" version isn't bad, although it has more
calories than most other "regular" beers.

Second best American beer, although not originating from a microbrewery, is
"Amberboch", *an Anheuser-Busch product. *Not available everywhere, the
draft version is much better than the bottled.

Unfortunately, I finally hit the age where I can't drink either anymore.
Too heavy. *An occasional Coors Light is about all I can handle now.

Eisboch

I have a neat little Austrailian Ale that I brew, it is everyones
favorite even my American Lager friends love it. Very light, but with
taste and body, it is by Coopers. My sil and kid love Sam Adams so we
got them a bottle of Sam Adams Utopia for a wedding present, very
interesting, we have not opended it yet. It is an uncarbonated special
limited brew that comes in a ceramic and bronze bottle with a hologram
label.. They like stuff like that. I really don't drink more than a 6
or two a year, but I might 15 or more gallons of beer, I give it away,
and use it for gifts and stuff. My neighbors usually get most of it;)
I just like to brew, it is kinda' like smoking meat..

Our Friend Stumpy
 

On Jan 8, 10:26*am, wrote:
On Jan 8, 10:11*am, "Eisboch" wrote:

wrote in message

...

One of the better light swiling style american lights. I brew beer,
and have for many years, have even taken classes, but I'm sure that
Harry knows much more about the subject than I.

----------------------------------

IMO, the best tasting American beer that came out of the microbrewery crowd
is Samuel Adams Lager. *Very similar to some of the good, German,
full-bodied beers. *Even the "light" version isn't bad, although it has more
calories than most other "regular" beers.

Yes, very good beer. I also like Sierra Nevada's Pale Ale (quite
hoppy), and their Summer Ale. I like a lot of different types, I brew
one hell of a Hefeweizen.



Second best American beer, although not originating from a microbrewery, is
"Amberboch", *an Anheuser-Busch product. *Not available everywhere, the
draft version is much better than the bottled.

It's okay, and I totally agree that the draft version is pretty good!



Unfortunately, I finally hit the age where I can't drink either anymore.
Too heavy. *An occasional Coors Light is about all I can handle now.

Eisboch

Ever try Amstel Light? Not great, but better than any american light
except maybe Sam Adam's light. Adams has a European ale that I don't
care for. Too malty.

Years ago I had the licence for a college bar, we had 145 different
types of cans of beer and kept 5 beers on tap. Amstel light is great
in a bottle, not so good on tap. Moosehead is incredible on tap if you
ever get the opportunity, but bottled, is like ****. Bass Ale bottles
are one of my favorite retail Ale, but I hate it on tap. Many beers
seem to be like that. If I get in a spoil me mood I get a few bottles
of Samual Smiths Olde Brewery Ale.. It is my very favorite and always
makes a great hit at the brew club I am in...

Our Friend Stumpy
 

On Jan 8, 10:37*am, HK wrote:
Eisboch wrote:
wrote in message
...

One of the better light swiling style american lights. I brew beer,
and have for many years, have even taken classes, but I'm sure that
Harry knows much more about the subject than I.

----------------------------------

IMO, the best tasting American beer that came out of the microbrewery crowd
is Samuel Adams Lager. *Very similar to some of the good, German,
full-bodied beers. *Even the "light" version isn't bad, although it has more
calories than most other "regular" beers.

Second best American beer, although not originating from a microbrewery, is
"Amberboch", *an Anheuser-Busch product. *Not available everywhere, the
draft version is much better than the bottled.

Unfortunately, I finally hit the age where I can't drink either anymore.
Too heavy. *An occasional Coors Light is about all I can handle now.

Eisboch

When I drink a beer, I drink a Mexican beer. I just like the taste of
the Mexican brews. I also like Peroni and once in a while, a Heineken.- Hide quoted text -

- Show quoted text -

creaton... knuckle dragger, frat house taste for sure...

Our Friend Stumpy
 

On Jan 8, 2:13*pm, wrote:
On Tue, 8 Jan 2008 11:10:46 -0800 (PST), Tim
wrote:



wrote:

Mass produced Mexican beer is as thrilling as mass produced American
beer.

Isn't that south-of-the-border sop called "El Swillio?"

I have always considered the X's on the label to be a warning.

We drank the **** when we were 16...

Our Friend Stumpy
 

On Jan 8, 4:59*pm, HK wrote:
Vic Smith wrote:
On Tue, 8 Jan 2008 12:34:28 -0800 (PST), wrote:

Well, they are consistent enough after the recipes are finalized. When
brewing, changing one little thing can change the taste entirely, even
a different type of yeast. But, Harry thinks it's all just throwing
stuff in a bathtub and getting beer.

Sounds like fun brewing your own beer. *I might try it.
Use the site you posted as a starting point.
I made a Colby cheese once, from a kit.
Took about 2 gallons of milk to make a pound.
It was actually pretty good, but a bit rubbery.

--Vic

I made a grilled cheese sandwich for lunch the other day. You know, if
you don't get the bacteria in the cheese just right, and use the right
amount of yeast in the bread, well, who knows what ratings you might
from other sandwich eaters.- Hide quoted text -

- Show quoted text -

did you ever eat C-rations? I can tell you first had how they rate!

Our Friend Stumpy
 

On Jan 8, 5:43*pm, wrote:

We drank the **** when we were 16...


Er... how do you drink ****?

Our Friend Stumpy
 

Tim wrote:
On Jan 8, 4:59 pm, HK wrote:
Vic Smith wrote:
On Tue, 8 Jan 2008 12:34:28 -0800 (PST), wrote:
Well, they are consistent enough after the recipes are finalized. When
brewing, changing one little thing can change the taste entirely, even
a different type of yeast. But, Harry thinks it's all just throwing
stuff in a bathtub and getting beer.
Sounds like fun brewing your own beer. I might try it.
Use the site you posted as a starting point.
I made a Colby cheese once, from a kit.
Took about 2 gallons of milk to make a pound.
It was actually pretty good, but a bit rubbery.
--Vic
I made a grilled cheese sandwich for lunch the other day. You know, if
you don't get the bacteria in the cheese just right, and use the right
amount of yeast in the bread, well, who knows what ratings you might
from other sandwich eaters.- Hide quoted text -

- Show quoted text -

did you ever eat C-rations? I can tell you first had how they rate!


I've tried those and the MRE's. Some of the MRE's are edible. They're
popular out on the Shenandoah trails. Of the ones I tasted, the cheese
pasta was ok. But there's much better than MRE's available at almost any
outdoor store.

Our Friend Stumpy
 

On Tue, 8 Jan 2008 16:32:29 -0800 (PST), Tim wrote:

On Jan 8, 4:59*pm, HK wrote:
Vic Smith wrote:
On Tue, 8 Jan 2008 12:34:28 -0800 (PST), wrote:

Well, they are consistent enough after the recipes are finalized. When
brewing, changing one little thing can change the taste entirely, even
a different type of yeast. But, Harry thinks it's all just throwing
stuff in a bathtub and getting beer.

Sounds like fun brewing your own beer. *I might try it.
Use the site you posted as a starting point.
I made a Colby cheese once, from a kit.
Took about 2 gallons of milk to make a pound.
It was actually pretty good, but a bit rubbery.

--Vic

I made a grilled cheese sandwich for lunch the other day. You know, if
you don't get the bacteria in the cheese just right, and use the right
amount of yeast in the bread, well, who knows what ratings you might
from other sandwich eaters.- Hide quoted text -

- Show quoted text -

did you ever eat C-rations? I can tell you first had how they rate!

Beans and ham. YUMMY!!
--
John H

"All decisions are the result of binary thinking."

Our Friend Stumpy
 

"John H." wrote in message
...

My last beer was in Dec, '87.

I'm allergic to alcoholic.
--
John H


Me too. It makes my belly swell.

Eisboch