Shell666 0 #26 September 17, 2009 Quote Quote Some of us aren't as classy as you! LOL MOST of us aren't as classy as Bill! g VERY true! 'Shell Quote Share this post Link to post Share on other sites
Remster 30 #27 September 17, 2009 When I worked in the Arctic, we placed our beer order once a year. The 2nd boat to come in the spring was the Sea-Lift in early June, and it carried most of the non-perishables for the site for the whole year, including beer. So come late may, you were drinking 1 year old beer. It was mostly OK (as OK as Canadian, Blue and Bud can be) but you did not notice that it had changed taste as much as when you popped open the 1st fresh ones Remster Quote Share this post Link to post Share on other sites
Remster 30 #28 September 17, 2009 Quote Quote I'm really not that classy; I just have a lot of friends who run/work at microbreweries. And there are days when it would be nice to trade the teetering stacks of bottle aged stuff in the closet with some plain ol' "drink anytime" beer. Appreciate you trying to fit in with us low lifes ... Next time we visit you and Amy, we're bringing Natty Light! Remster Quote Share this post Link to post Share on other sites
Harmless 0 #29 September 18, 2009 Stop bragging... I haven't had any Black Butte Porter in a year and its one of my favorites. I really want to try the BB 21."Damn you Gravity, you win again" Quote Share this post Link to post Share on other sites
ryoder 1,590 #30 September 18, 2009 Quote When I worked in the Arctic, OK, there is a story here. Let's have it. Quote It was mostly OK (as OK as Canadian, Blue and Bud can be) I am so sorry.I had no idea you had suffered like that. I'll try to go easy on you from now on."There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
micduran 0 #31 September 18, 2009 I can tell when I am serving a beer to someone who has never had bottle conditioned. More often than not I warn them about what they might find in the bottom of the bottle. Some are shocked, some are pleased. I know at that moment who will be back at my bar and who will not. Be patient with the faults of others; they have to be patient with yours. Quote Share this post Link to post Share on other sites
billvon 2,998 #32 September 18, 2009 >I really want to try the BB 21. Well, if you're ever down San Diego way, let me know and I'll see if I can get one to you! Quote Share this post Link to post Share on other sites
billvon 2,998 #33 September 18, 2009 >More often than not I warn them about what they might find in >the bottom of the bottle. Useless fact of the day - champagne is made via a similar method (secondary fermentation) but undergoes a clever step where they hold the bottle upside down, freeze the neck and remove the ice plug with all the sediment. Then they recap it before it loses its (new) carbonation. Quote Share this post Link to post Share on other sites
Remster 30 #34 September 18, 2009 Quote In Reply To When I worked in the Arctic, OK, there is a story here. Let's have it. Yes, its quite the tale! Let see. For 2 years, I worked in the Arctic. That's right. The Arctic. And I worked there. In the Arctic. Did I mention that I worked in the Arctic? Remster Quote Share this post Link to post Share on other sites
ryoder 1,590 #35 September 18, 2009 Quote Quote In Reply To When I worked in the Arctic, OK, there is a story here. Let's have it. Yes, its quite the tale! Let see. For 2 years, I worked in the Arctic. That's right. The Arctic. And I worked there. In the Arctic. Did I mention that I worked in the Arctic? Note to self: From now on, take every opportunity to give shit to Remster."There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
