Cuck Originally posted by after4ever |
Just in time for my visit to Scotland. |
Originally posted by after4ever Ute |
Originally posted by Frank To be picky, that is 100% not true. Vacuum distillation often does not require heat. |
Originally posted by mkade8883 I think we can settle on evaporation then. |
Originally posted by SamGamgee SamGamgee to the rescue! One way or the other their is an inherent difference which I feel is the most relevant to this discussion. Freeze distillation (or whatever you want to call it) concentrates the sugars and flavors of the beer where regular distillation does not. I guess we can all agree on that pretty much. To me, I just can’t see why we would only allow it to a degree. The cutoff point would necessarily be somewhat arbitrary and I hate arbitrary... So we say 20%... OK. So you have a beer that’s 19.9% one year and allowed. The next year it is 20.1% and tastes nearly identical and it’s not allowed. I’m sorry but that just doesn’t make sense and you can avoid the problem all together by just allowing freeze distilled beers and not allowing distilled beers (which are generally called whiskey). No arbitrary cutoff point. Actually, come to think of it, I’d honestly have no problem whatever w/ people adding whiskey to the database. There is no website that really does whiskey rating well and a lot of us love it. In the US it is more closely related to beer culture than, say, sake... but that’s a whole different discussion. |
blah? blah blah!!!
BLAH BLAH |
We should do away with all the "NA" beers on the site, too. They don’t have significant amount of alcohol in them, so they’re just really bad Kombucha. |
I just want to know how many calories are in a bottle . |
I think it would be ironic if they had used a skunk body, because the body itself would provide great protection from the beer actually getting "skunked". |
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