Beer 30

[IamDeMan 5,000+ posts]

SLACKER!

Indeed.

 

[Brock 5,000+ posts]

Have you had a Brahma? Do you know what causes the oily texture?

i used to drink that all the time when i lived in venezuela. i'm not sure about the oily texture, but its not exactly in the same ballpark as corona as someone mentioned. most south american / mexican / caribbean pilsners have a similar tone, but i remember brahma being a lot lighter than corona or tecate or even polar for that matter.

but then again that was 4 years ago and i havent had it since...

 

[mrogowski 5,000+ posts]

Slacker!

DB, do you EVER leave your computer? You're here like every friggin day, no matter what the time //content.invisioncic.com/y282845/emoticons/laugh.gif.48439b2acf2cfca21620f01e7f77d1e4.gif

 

[IamDeMan 5,000+ posts]

DB is the Internets.

Well for being the internet he sure is slackin on his yobs man!

 

[mrogowski 5,000+ posts]

Have you had a Brahma? Do you know what causes the oily texture?

This actually raises a thought...

When you say 'oily', is it like a slickness in your mouth? Do you taste a bit of a butterscotch flavour perhaps?

 

[IamDeMan 5,000+ posts]

This actually raises a thought...
When you say 'oily', is it like a slickness in your mouth? Do you taste a bit of a butterscotch flavour perhaps?

Yes it has a slickness afterwards. Going down is all wet. Didn't really notice a buttersctoch specifically, but there is a diluted flavor I can't pinpoint.

 

[mrogowski 5,000+ posts]

Yes it has a slickness afterwards. Going down is all wet. Didn't really notice a buttersctoch specifically, but there is a diluted flavor I can't pinpoint.

Ah...

That's called diacetyl. Its a byproduct of fermentation. Some yeast strains produce more of it than others. For lagers, there is suppose be a total lack of diacetyl present. If it is, then not enough time was given in the fermentation for the 'rest period'. Lagers are suppose to be clean and crisp; not have any byproducts present whatsoever.

Some ales benefit from having diacetyl. Heavy Scottish ales and some Irish ales taste wonderful with that butterscotch flavour.

 

[IamDeMan 5,000+ posts]

Ah...
That's called diacetyl. Its a byproduct of fermentation. Some yeast strains produce more of it than others. For lagers, there is suppose be a total lack of diacetyl present. If it is, then not enough time was given in the fermentation for the 'rest period'. Lagers are suppose to be clean and crisp; not have any byproducts present whatsoever.

Some ales benefit from having diacetyl. Heavy Scottish ales and some Irish ales taste wonderful with that butterscotch flavour.

[edit] In alcoholic beveragesAt low levels in alcoholic beverages, it contributes a slipperiness to the feel of the beer or wine in the mouth. As levels increase, it imparts a buttery or butterscotch flavor (butterscotch itself may be devoid of diacetyl).

HMMM, then it may be this imperfection that allows me to actually drink it on the regular compared to other basic bland SA/Carri bean brews.

 

[DBfan187 5,000+ posts]

DB, do you EVER leave your computer? You're here like every friggin day, no matter what the time //content.invisioncic.com/y282845/emoticons/laugh.gif.48439b2acf2cfca21620f01e7f77d1e4.gif

I've posted like 3-4 times today, maybe 25 posts within the past wekk.

 

[IamDeMan 5,000+ posts]

And you ain't reading shit, therefore you is SLACKER!

Me thinks he read, but is ignoring.

 

[DBfan187 5,000+ posts]

I have no clue what you're talking about? //content.invisioncic.com/y282845/emoticons/confused.gif.e820e0216602db4765798ac39d28caa9.gif

 

[IamDeMan 5,000+ posts]

I have no clue what you're talking about? //content.invisioncic.com/y282845/emoticons/confused.gif.e820e0216602db4765798ac39d28caa9.gif

SM wants the tail grabbing monkey for an ava but has no authority to do so.