these wienertails suck. theres usually no more than 150-200ml alcohol in this 2L wienertail.
being a classy alcoholic, i always look down upon men who drink them.
>being a classy alcoholic, i always look down upon men who drink them.
kek
https://i.imgur.com/WSJIomj.jpg
not exactly
there are several Czech styles of pouring
if your order a normal beer in Czechia you get 1/3rd foam and 2/3rds liquid - the foam protects the liquid from oxidizing and going flat as you converse or eat
čochtan ("swimmer") is foamless beer you order when you are thirsty and expect to drink it right away.
mlíko ("milk") is just the foam. There are people who claim this is a legit style, but I have personally never ever seen anyone actually order it.
šnyt (I guess this could literally translate as slice?) is a small beer (0.3L) in a large 0.5L glass because it's considered unmanly/disrespectful to drink beer from a small glass.
then there's řezané (also could be translated as sliced), which is layer of light beer on dark beer or vice versa
czech style of drinking pilsner from the tank (not keg).
This is a "slice" of beer. a "sweet" beer is half foam and half beer. pretty stupid and burpy imo but it does cost less
not exactly
there are several Czech styles of pouring
if your order a normal beer in Czechia you get 1/3rd foam and 2/3rds liquid - the foam protects the liquid from oxidizing and going flat as you converse or eat
čochtan ("swimmer") is foamless beer you order when you are thirsty and expect to drink it right away.
mlíko ("milk") is just the foam. There are people who claim this is a legit style, but I have personally never ever seen anyone actually order it.
šnyt (I guess this could literally translate as slice?) is a small beer (0.3L) in a large 0.5L glass because it's considered unmanly/disrespectful to drink beer from a small glass.
then there's řezané (also could be translated as sliced), which is layer of light beer on dark beer or vice versa
not exactly
there are several Czech styles of pouring
if your order a normal beer in Czechia you get 1/3rd foam and 2/3rds liquid - the foam protects the liquid from oxidizing and going flat as you converse or eat
čochtan ("swimmer") is foamless beer you order when you are thirsty and expect to drink it right away.
mlíko ("milk") is just the foam. There are people who claim this is a legit style, but I have personally never ever seen anyone actually order it.
šnyt (I guess this could literally translate as slice?) is a small beer (0.3L) in a large 0.5L glass because it's considered unmanly/disrespectful to drink beer from a small glass.
then there's řezané (also could be translated as sliced), which is layer of light beer on dark beer or vice versa
I guess Black and Tan just doesn't have the same meaning outside of Ireland
Barley porridge is way better when you let it sit around 145-158F for an hour or so, strain out the barley, boil the liquid with some grenery for a bit, and then let it age for 2 weeks to 6 months.
Seems a pain in the ass way to do it, especially when it looks like it's already hit a hot break. Amylase doesn't do too well over 165-ish F. My mash tun's basically a giant double boiler if the top pot was a thermos with a thermometer, and had a sprinkler up top to lauter and rinse. If I want to make use of lower temp rests, I can just warm it up from cold, or I can bring the bottom to 168-ish, run it through the sprinklers, and have it hit and stay around 153F without any fricking about.
that's part of it, I guess. If he's trying to make a super heavy beer with a tannic backbeat to the bitterness, I could see boiling the malt, but at a hot break temp (especially considering that foam only happens when there's a considerable amount of grain protein being boiled), that grain is contributing almost nothing of value to a beer. It's like a photo op for people who... might pop into a brew-your-own shop?
>dont the bubbles become beer in a minute?
They do, but the act of foaming up and then settling zaps out a decent amount of the carbonation in the drink depending on how much head was left to settle.
I remember i went to a pub in the city once and the guy kept pouring my beer like this and having to pour it out. I was trying to stop myself from laughing, idk why, it was kind of mean in retrospect. He was just trying to do his job. But he did look like a hipster homosexual.
I work at a beer store where we fill growlers and nothing gets my goat more than people who don’t know how to pour the head off a drink. I went to this hipster video store that had taps once and the dude behind the counter filling my growler refused to let the head run off so it ended up being only about half full with the other half being nothing but foam and I refused to pay for it.
New keg, or wrong pressure for a new beer maybe. [anecdote time!] The manager at my local absolutely fricking REFUSED to change the pressure on the Guinness tap's biergas when they switched over to O'Hara's. Because of her insistence that all stouts are the same, they had to switch back to Guinness halfway through the keg.
ALOT OF ALCOHOL FOR A DYKE c**t
TELL ME ABOUT GRAIN(alcohol), WHY DOES HE POUR IT IN HIS FLASK
these wienertails suck. theres usually no more than 150-200ml alcohol in this 2L wienertail.
being a classy alcoholic, i always look down upon men who drink them.
>being a classy alcoholic, i always look down upon men who drink them.
kek
Dík, bratr můj.
imagine the piss shed take after that
At least you have rocks!
If I took that off, would you die?
it would be extremely sobering
You're a drunk guy
uuuu
For brew.
czech style of drinking pilsner from the tank (not keg).
This is a "slice" of beer. a "sweet" beer is half foam and half beer. pretty stupid and burpy imo but it does cost less
not exactly
there are several Czech styles of pouring
if your order a normal beer in Czechia you get 1/3rd foam and 2/3rds liquid - the foam protects the liquid from oxidizing and going flat as you converse or eat
čochtan ("swimmer") is foamless beer you order when you are thirsty and expect to drink it right away.
mlíko ("milk") is just the foam. There are people who claim this is a legit style, but I have personally never ever seen anyone actually order it.
šnyt (I guess this could literally translate as slice?) is a small beer (0.3L) in a large 0.5L glass because it's considered unmanly/disrespectful to drink beer from a small glass.
then there's řezané (also could be translated as sliced), which is layer of light beer on dark beer or vice versa
I guess Black and Tan just doesn't have the same meaning outside of Ireland
LOT OF HEAD FOR A FIRST LADY
Not the first Clinton to get a lot of head lol.
I bet that was funnier in your head
She don't mind when he plays that saxophone, but she absolutely hates his harmonica
she will never be president
yum
failed normalhomosexual """"humor"""" is cringe
underrated
the foam is the good part
I like the beer liquid more, not gas. Hard to drink the beer gas.
It's called molecular gastronomy. You wouldn't understand.
It is the foam that gives it the flavour.
*she
for brew
TELL ME ABOUT GRAIN! WHY DOES HE MAKE THE MASH?
Is that man pouring barley into a boiling pot?
it's called puls and it powered the Roman Empire
Barley porridge is way better when you let it sit around 145-158F for an hour or so, strain out the barley, boil the liquid with some grenery for a bit, and then let it age for 2 weeks to 6 months.
He's making grain mash to prepare beer. I figured that was self-evident.
Seems a pain in the ass way to do it, especially when it looks like it's already hit a hot break. Amylase doesn't do too well over 165-ish F. My mash tun's basically a giant double boiler if the top pot was a thermos with a thermometer, and had a sprinkler up top to lauter and rinse. If I want to make use of lower temp rests, I can just warm it up from cold, or I can bring the bottom to 168-ish, run it through the sprinklers, and have it hit and stay around 153F without any fricking about.
Perhaps he's wondering why someone would boil a malt before throwing it into a keg?
that's part of it, I guess. If he's trying to make a super heavy beer with a tannic backbeat to the bitterness, I could see boiling the malt, but at a hot break temp (especially considering that foam only happens when there's a considerable amount of grain protein being boiled), that grain is contributing almost nothing of value to a beer. It's like a photo op for people who... might pop into a brew-your-own shop?
Ah, an Israeli Pint
Redpill me on head, what is the issue? dont the bubbles become beer in a minute?
>dont the bubbles become beer in a minute?
They do, but the act of foaming up and then settling zaps out a decent amount of the carbonation in the drink depending on how much head was left to settle.
I remember i went to a pub in the city once and the guy kept pouring my beer like this and having to pour it out. I was trying to stop myself from laughing, idk why, it was kind of mean in retrospect. He was just trying to do his job. But he did look like a hipster homosexual.
I work at a beer store where we fill growlers and nothing gets my goat more than people who don’t know how to pour the head off a drink. I went to this hipster video store that had taps once and the dude behind the counter filling my growler refused to let the head run off so it ended up being only about half full with the other half being nothing but foam and I refused to pay for it.
New keg, or wrong pressure for a new beer maybe. [anecdote time!] The manager at my local absolutely fricking REFUSED to change the pressure on the Guinness tap's biergas when they switched over to O'Hara's. Because of her insistence that all stouts are the same, they had to switch back to Guinness halfway through the keg.
YOU DONT GET TO BRING HOPZ
That'll be $18
Love me a good belgian beer.
UU
UU