Pretty Lady Rating: (1) a pint= "only a glass" (5) buy a case= "shenanigans and debauchery."
1) Pint
2) Tall Boy
3) 6-Pack
4) 12-Pack
5) Case
I did some research online...you're welcome.
Some old guys somewhere said that prehistoric nomads probably made beer from grain & water before learning how to make bread. They said "beer became ingrained in the culture of civilizations with no significant viticulture." (I'm assuming that means a lot of people liked it.) They said Noah even had it on the Ark. Sounds like shenanigans and debauchery. 4300 BC, Babylonian clay tablets have beer recipes on them. Babylonians produced beer in large quantities with around 20 varieties. (And I thought Sam Adams was doing too much, smh.)
Beer at this time was so valued that it was sometimes used to pay workers as part of their daily wages. ("Will work for food.")
Beer at this time was so valued that it was sometimes used to pay workers as part of their daily wages. ("Will work for food.")
Early cultures often drank beer through straws to avoid grain hulls left in the beverage. ("You stay classy San Diego.")
Egyptians brewed beer commercially for use by royalty served in gold goblets (PIMP), medical purposes, and as a necessity to be included in burial provisions for the journey to the hereafter. (Read that again.)
Yea they died with beer. That sounds like shenanigans, to me.
Different grains were used in different cultures:
a) Africa used millet, maize and cassava.
b) North America used persimmon although agave was used in Mexico.
c) South America used corn although sweet potatoes were used in Brazil.
d) Japan used rice to make sake.
e) China used wheat to make samshu.
f) Other Asian cultures used sorghum.
g) Russians used rye to make quass or kvass.
h) Egyptians used barley and may have cultivated it strictly for brewing as it made poor bread.
a) Africa used millet, maize and cassava.
b) North America used persimmon although agave was used in Mexico.
c) South America used corn although sweet potatoes were used in Brazil.
d) Japan used rice to make sake.
e) China used wheat to make samshu.
f) Other Asian cultures used sorghum.
g) Russians used rye to make quass or kvass.
h) Egyptians used barley and may have cultivated it strictly for brewing as it made poor bread.
(You didn't know all that either… you're welcome.)
Here's to the first of many.
Fireside Chat - Winter Spiced Ale Rating: 2-(Tall Boy)
7.9% Alcohol Content by volume
Yeast- Top Fermenting Ale Yeast
Special Ingredients- Spices, Cocoa Nibs
Color- Deep Ruby Brown
I said, "it smells like Christmas." Goya said, "it tastes like Christmas!" ToNe said "why is FDR talking to an elf?" The beer is smooth and you can truly taste the malt and spices on the first sip. Unfortunately that's only when it's warm. The can is what I like to call a "spice-deflater." When it's cold it has a cinnamon malt flavor but honestly it's as great as if it were on tap. It has a nice full body flavor. Plus it that won't leave you feeling bloated. But I can't do too many of them. It's too much holiday and not enough season. It's only out from October through December, ONLY in cans or on tap. Try it and leave me a comment on what you think.
7.9% Alcohol Content by volume
Yeast- Top Fermenting Ale Yeast
Special Ingredients- Spices, Cocoa Nibs
Color- Deep Ruby Brown
I said, "it smells like Christmas." Goya said, "it tastes like Christmas!" ToNe said "why is FDR talking to an elf?" The beer is smooth and you can truly taste the malt and spices on the first sip. Unfortunately that's only when it's warm. The can is what I like to call a "spice-deflater." When it's cold it has a cinnamon malt flavor but honestly it's as great as if it were on tap. It has a nice full body flavor. Plus it that won't leave you feeling bloated. But I can't do too many of them. It's too much holiday and not enough season. It's only out from October through December, ONLY in cans or on tap. Try it and leave me a comment on what you think.
