I grew up drinking cask ale. (At least in beer terms. In childhood I grew up drinking water.) Bubbles have never been that popular with me.
I don't mind the odd bit of carbonation. But rising bubbles are the sign of the devil. That's why I always try to remove as many as possible before my first sip. I've just been de-gassing some Maredsous 8. It's almost ready to drink. . . . sound of swizzle stick twirling in beer . . . No, still too gassy . . . . twirl, twirl, twirl . . . Much better. The texture of Tetley's Mild, that's what I aim for. Univac-served, of course. That whacks out almost all the dissolved CO2.
Carbonation in pub-served beer is more problematic. I don't always have a suitable de-gassing stick. I sometimes use my finger. Not the most hygienic solution. Especially after a shit-throwing session.
Some of the best beers I've ever had were barely carbonated. Several Courage Russian Stouts. A couple of Harvey's Imperial Stouts. There's another beer that stands head and elbows with those two: RIP. I probably shouldn't say this. But I'm nototriously indiscrete. I was recently at De Molen, having a chat with Menno, the brewer. He let me try a freshly-bottled version of Rasputin he's developping. Fan-blooming-tastic. Though he apologised for the lack of conditioning, I thought that it went well with the style. Beer always tastes best when served by the brewer.
"The squat is a lower body exercise used in strength training. It is also a competitive lift in powerlifting and an essential movement in the sport of weightlifting."
I understand that. I do know squat. It's the rest of my knowlege that's woefully inadequate.
Over a Damask Cloth - On a wintry day in February, 1948, the newly founded Baltimore branch of the Wine and Food Society held what was nominally called a “Wine Tasting”, at the ...
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