Beer

Oct 9th, 2011, 03:11 AM
  #21  
 
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here in Cornwall, the most popular beers [as opposed to that fizzy lager muck] are all locally brewed - by St. Austell Brewery, Skinners of Redruth, and Sharps of Rock.

I much prefer them to any nationally brewed beer, but actually drink cider [the proper flat dry stuff] for preference, when I can get it.
annhig is offline  
Oct 9th, 2011, 03:21 AM
  #22  
 
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aa.org

actually you can never drink as much as you want

the world's record blood alcohol is .75%

held currently by a Latvian all others who have

tried to drink more are dead...

who.org Global Status Report on Alcohol

#1 #2 killers of males females 15-60 in the world.
qwovadis is offline  
Oct 9th, 2011, 03:47 AM
  #23  
 
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What about Doom Bar, Ann. Or is that now considered an "English" rather than a Cornish beer?
chartley is offline  
Oct 9th, 2011, 03:59 AM
  #24  
 
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"What about Doom Bar, Ann. Or is that now considered an "English" rather than a Cornish beer?"

It's certainly creeping east, I've noticed quite a few pubs in Hampshire now serving it.
Hooameye is offline  
Oct 9th, 2011, 06:50 AM
  #25  
 
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Well, Doom Bar is of course made by Sharps in Rock, so ranks as cornish in my eyes, though of course I'm pleased that it's doing so well "up country".

visitors would do well to try a couple of Skinner's offerings - "Corish Knocker" and "Betty Stoggs", both of which are pretty good IMHO. and my apologies to them - the brewery is in Truro, not Redruth.
annhig is offline  
Oct 10th, 2011, 08:48 AM
  #26  
 
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For a real beer treat take the beer train from Stalybridge to Dewsbury. That way you can taste the real ales of the North which will include Pride of Pendle, Ossett ales and various other microbrewery beers.

http://www.variousstuff.co.uk/pubs/tp%20pub%20crawl.htm
stevelyon is offline  
Oct 10th, 2011, 10:12 AM
  #27  
 
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Ok, for all you beer/Ale aficionados (snobs? ). I do find I like a nice ale in a pub at "cellar" temperature. How's one supposed to drink it at home? Room temp? seems a little warm and the fridge is apparently too cold (except for the lagers and Guinness).
indy_dad is offline  
Oct 10th, 2011, 12:19 PM
  #28  
 
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It would be bottled ale anyway if it's at home. Depends how warm you keep your house, but would a cellar or unheated room/cupboard keep it at around 50F? Or just leave it in the fridge and give it time to come up to about 50F - shouldn't take too long.
PatrickLondon is offline  
Oct 10th, 2011, 12:24 PM
  #29  
 
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"just leave it in the fridge and give it time to come up to about 50F"

Not if it's a bottle conditioned beer (sometimes described as Real Ale in a Bottle) which needs to be stored cool but not cold.
wasleys is offline  
Oct 10th, 2011, 12:31 PM
  #30  
 
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The garage is getting pretty close to 50F now, so that's an option.
indy_dad is offline  
Oct 10th, 2011, 02:12 PM
  #31  
 
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I have made beer in my basement for about 22 years and this is what I know. Ale was has been made for hundreds of years in the same container you would dispense it from. You make the beer and you ladle it into a drinking vessel. Carbonation after fermenting is recent. Doesn't mean you have to drink it that way. Take a beer from your refrigerator and leave it out for ten minutes. Pour it into a pitcher and let it foam up really good. Let the foam settle, pour into the glass of your choice and drink. Sam's Adams original is excellent this way and rivals any beer I had in Britain.

I have never made beer without carbonation. I have a batch going right now that will have just a touch of carbonation as this will also act in preventing unwanted microbes after bottling.
tttman is offline  
Oct 10th, 2011, 11:40 PM
  #32  
 
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I've brewed for much the same amount of time, the vessel is sealed (with pressure release valve) I don't add CO2, it comes from the reaction. CO2 does not prevent microbes however it does ensure above atmospheric pressure and so keeps pushing stuff away from the beer

Sam's Adams is well spoken of in the UK
bilboburgler is offline  
Oct 10th, 2011, 11:59 PM
  #33  
 
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Lifeman
Timothy Taylors Landlord is my beverage of choice when I'm 'Home' in Yorkshire

tttman - I like Sam regular but I don't like their seasonal beers

stevelyon - a pub crawl at it's best , you just need to make sure you have a designated driver or get a taxi home.
alya is offline  
Oct 11th, 2011, 12:26 AM
  #34  
 
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alya..we have the only Timothy Taylor's pub outside Yorkshire in our village and the Landlord is very well kept...so's the beer.
Lifeman is offline  
Oct 11th, 2011, 02:27 AM
  #35  
 
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I like "real ale", but please don't give the impression that most people in the UK do.
In my local there are 8 types, they are all much cheaper than the dead carbonated stuff, yet few people drink it.
Women in particular dislike it. It has an image of heavy jumpers, beards and nerdyness.
A head brewer from a famous UK lager producer once informed me that tasting panels showed that the UK public preferred something bright, clear and almost tasteless.
Which is what they buy.
zippo is offline  
Oct 11th, 2011, 03:24 AM
  #36  
 
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"A head brewer from a famous UK lager producer once informed me that tasting panels showed that the UK public preferred something bright, clear and almost tasteless."

And heavily advertised as "cool".....Oh I hate that word!
Hooameye is offline  
Oct 11th, 2011, 04:25 AM
  #37  
 
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"I've brewed for much the same amount of time, the vessel is sealed (with pressure release valve) I don't add CO2, it comes from the reaction. CO2 does not prevent microbes however it does ensure above atmospheric pressure and so keeps pushing stuff away from the beer."

CO2 after fermentation creates an anaerobic environment and pH that prevents most bacteria. I don't know of any sealed vessel for fermentation as it requires both aerobic and anaerobic environments. Fermentation needs to breath while carbonations is under pressure. No one carbonates their beer at home, and yes carbonation occurs after more sugar is added or you stop fermentation prematurely under pressure.
tttman is offline  
Oct 11th, 2011, 04:54 AM
  #38  
 
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Correction. I like to pressurize pilsner beer with co2. About 20 lbs for 30 hours does it. Gives it a cleaner finish and less sediment. However you need to have a keg system of some kind. I kind of stopped doing this because I seemed to drink more when I have a 5 gallon supply of beer in the house.
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Oct 11th, 2011, 08:25 AM
  #39  
 
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"Women in particular dislike it. It has an image of heavy jumpers, beards and nerdyness".
zippo, you need to meet my wife (mind you she does wear a heavy jumper and has a beard, but after a few pints I stop noticing. As the sign in my pub says "Beer the drink that turns ugly people beautiful".
stevelyon is offline  
Oct 11th, 2011, 08:47 AM
  #40  
 
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Women in particular dislike it. It has an image of heavy jumpers, beards and nerdiness. A head brewer from a famous UK lager producer once informed me that tasting panels showed that the UK public preferred something bright, clear and almost tasteless.
Which is what they buy.>>

honestly, where do people get this sort of rubbish from? I don't know any women who llke that fizzy cold muck - it's all blokes who drink it so quickly it hardly touches the sides, so the taste doesn't matter.

all my women friends who don't like beer [ the real stuff] drink wine.

I'm Just off to trim my beard.
annhig is offline  

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