Are honey roast peanuts being offered on the deserted/desert island ’not’ Gray?
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Originally posted by Leighton
Originally posted by SarkyNorthener
Does this island have a cask dispense system and a cellar between 11 - 13 degrees C ?
Would you need a cellarman as well, or are you up to the task?
I think I can remember how to do the job myself. I wont have much else to do on a deserted island.
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Originally posted by SarkyNorthener
Originally posted by Leighton
Originally posted by SarkyNorthener
Does this island have a cask dispense system and a cellar between 11 - 13 degrees C ?
Would you need a cellarman as well, or are you up to the task?
I think I can remember how to do the job myself. I wont have much else to do on a deserted island.
Keeping monkeys off your nuts?
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Originally posted by Theydon_Bois
Originally posted by SarkyNorthener
Originally posted by Leighton
Originally posted by SarkyNorthener
Does this island have a cask dispense system and a cellar between 11 - 13 degrees C ?
Would you need a cellarman as well, or are you up to the task?
I think I can remember how to do the job myself. I wont have much else to do on a deserted island.
Keeping monkeys off your nuts?
Those monkeys will run the island, politicians in the breeding.
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Originally posted by adnielsen
Weihenstephaner Hefeweissbier Hill Farmstead Flora 3F Oude Gueze Alpine Nelson Perennial Abraxas (for high boost campfire sessions)
This is pretty no nonsense work here, my 5 would be quite similar. Substitute Art for Flora. 3F Oude Geuze is an absolute must. Hoppy beer might be HF Susan. Stout might be Expedition.
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Originally posted by adnielsen
Originally posted by SarkyNorthener
Does this island have a cask dispense system and a cellar between 11 - 13 degrees C ?
are you asking if your beers will be properly hot, buttery, and low boost?
You know nothing Aaron Nielsen.
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I agree with Aaron Nielsen
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Goose Island Rare BCS Pliny Cantillon Geuze or one of the 3 Font Armand seasonals Some kickass smoked beer from Hammerheart New Glarus Serendipity So I have sweet, sour, bitter, savory ... I need salt. I’ll make my own gose by mixing Armand with sea water - I’m good.
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Originally posted by drunkbeer
I agree with Aaron Nielsen
You know nothing Gary Drunkbeer.
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