Unpopular opinions

[Naftoor]

Fresh mozzarella by itself is in fact, pretty horrible compare to the ocean of cheeses that exist and can stand on their own without backdrop dancers.

But fresh tomatoes and basil need it to tie the two together with its gentle creamy/sweetness. There is basically a 3 month window where the cheese is useful, unless you have a good hydroponics set up (and my envy)

IPA is the only beer that’s worth the cost of the brain cells that any amount of alcohol kills off. Wine is an inferior product to the grapes it starts as.

 

[Uncle Danny]

IPA isn’t all it’s cracked up to be

 

[esoo]

Fresh mozzarella needs to be made with buffalo milk. Otherwise it's useless.

 

[labor of love]

IPA isn’t all it’s cracked up to be

Preach

 

[HolyDiverScallop]

IPA isn’t all it’s cracked up to be

Hazys are terrible. But a nice bitter west coast? Brutalize me with a pine tree, baby. Oh yeah.

 

[Uncle Danny]

Nah… dark beer is my poison

 

[labor of love]

Nah… dark beer is my poison

I have been harassing my local beer and liquor stores for years to special order this for me to no avail. Tried it once now it just lives in my dreams.

 

[Uncle Danny]

If ever in Denmark, I’ll buy you the first one

 

[TheDza]

IPAs are good and there are certainly great ones out there but the over reliance of breweries (particularly in the US) on IPAs is annoying. The selection at one of my beloved beer shops in Charlotte is like 90% IPA or some variation therein.

 

[HolyDiverScallop]

I, as I have said, LOVE me some bitter, brutal, tongue destroying IPAs. But I believe that the true test of a brewer's skill is whether or not they can make a decent pils or Czech lager. There's nothing to hide behind, and any flaws in your craft will be evident.

 

[Heckel7302]

Rare, collector grade, drawer queen knives will never appeal to me.

 

[Uncle Danny]

I, as I have said, LOVE me some bitter, brutal, tongue destroying IPAs. But I believe that the true test of a brewer's skill is whether or not they can make a decent pils or Czech lager. There's nothing to hide behind, and any flaws in your craft will be evident.

Exactly. It’s hard not to hide behind high Vol. or all that bitter crazy IPA stuff.
One of my very good friends owes a brewing company who produces 0,5% alc. IPA The struggle was real to make those brews taste good. But he succeeded and I actually enjoy drinking those, but there’s just something about a thick creamy stout that can’t be beaten. That hint of burnt caramel, cream and rich darkness. Oh boy!

 

[panda]

IPA is for posers

 

[ethompson]

Rare, collector grade, drawer queen knives will never appeal to me.

Idk, If I was real rich I’d daily drive the **** out a 270-300mm stagg handled ashi honyaki

 

[TheDza]

Brew more saisons damn it!

 

[Uncle Danny]

Ciders are underrated

 

[aporigine]

I, as I have said, LOVE me some bitter, brutal, tongue destroying IPAs. But I believe that the true test of a brewer's skill is whether or not they can make a decent pils or Czech lager. There's nothing to hide behind, and any flaws in your craft will be evident.

A well-brewed Imperial Pilsner is a thing of beauty.

I used to gravitate to those massive three-digit IBU brews, but am more of a pale ale and tripel drinker these days. A friend decided those big ales had a use: to be dosed to kids who were caught swearing instead of the usual bar of soap. We called those beers Sorry-mama.

They’re just the ticket for buffalo wings or quesabirria or onion rings paired with a zippy chipotle aioli. Shame it’s an hour each way to the gastropub that makes a righteous fish&chips (upgrayedd to rings for double the pimpin) and the chipotle aioli reference that I’m very close to reverse engineering.

 

[aporigine]

Exactly. It’s hard not to hide behind high Vol. or all that bitter crazy IPA stuff.
One of my very good friends owes a brewing company who produces 0,5% alc. IPA The struggle was real to make those brews taste good. But he succeeded and I actually enjoy drinking those, but there’s just something about a thick creamy stout that can’t be beaten. That hint of burnt caramel, cream and rich darkness. Oh boy!

I like my beers/ales “the same color in as out”. Roasty flavors aren’t for me, and say a Russian imperial stout tastes like bitter black ashes. My son, now — he likes those “tea of bonfire embers” drinks, pitch-black Italian roast coffees etc.

 

[HolyDiverScallop]

Exactly. It’s hard not to hide behind high Vol. or all that bitter crazy IPA stuff.
One of my very good friends owes a brewing company who produces 0,5% alc. IPA The struggle was real to make those brews taste good. But he succeeded and I actually enjoy drinking those, but there’s just something about a thick creamy stout that can’t be beaten. That hint of burnt caramel, cream and rich darkness. Oh boy!

I have yet to drink a low to zero ABV IPA that didn’t taste metallic.

 

[Uncle Danny]

I know the feeling, but he did nail it (and won a price) So it’s doable.
He tried with 0,0% alc. that didn’t fly. But tha 0,5 point made all the difference

 

[HolyDiverScallop]

I know the feeling, but he did nail it (and won a price) So it’s doable.
He tried with 0,0% alc. that didn’t fly. But tha 0,5 point made all the difference

Love to know the brewery and beer. Will look for it.

 

[Uncle Danny]

I like my beers/ales “the same color in as out”. Roasty flavors aren’t for me, and say a Russian imperial stout tastes like bitter black ashes. My son, now — he likes those “tea of bonfire embers” drinks, pitch-black Italian roast coffees etc.

I don’t drink coffee (don’t shoot me) but black pints, whiskey that taste like tar and smoke flavoured food in general is really to my liking.

I like my veggies as much as @ethompson but those heavy notes just hits different.

 

[Uncle Danny]

Love to know the brewery and beer. Will look for it.

It’s a Danish company, so would be quite impossible to export or get outside our small country, I guess.

I can ship you some

https://doingzero.beer/
(Is this allowed to link to?)

 

[ian]

It’s a Danish company, so would be quite impossible to export or get outside our small country, I guess.

I can ship you some

https://doingzero.beer/
(Is this allowed to link to?)

Omg will drinking this beer make me as happy and attractive as the people in the advertisements???

 

[Uncle Danny]

No! You definitely need knives for that! Look around, where do you think you are. Isn’t this your happy place?

 

[ian]

No! You definitely need knives for that! Look around, where do you think you are. Isn’t this your happy place?

And yet, I suffer.

 

[jjlotti]

Subtle flavors are the last and by definition hardest to detect, a big part of it is olfactory too.... Mozzarella If it's fresh enough you can about taste the utter. Incredible umami....

 

[Byphy]

Omg will drinking this beer make me as happy and attractive as the people in the advertisements???

If you drink enough of it

 

[SwampDonkey]

I, as I have said, LOVE me some bitter, brutal, tongue destroying IPAs. But I believe that the true test of a brewer's skill is whether or not they can make a decent pils or Czech lager. There's nothing to hide behind, and any flaws in your craft will be evident.

Wholeheartedly agree. As much as I enjoy Southern food, the Midwest has the beer game on lockdown. Even middle of nowhere local breweries do good, simple beer quite well. I roamed the corn belt right as I was getting burnt out on IPAs and it was a lovely reset. I smuggled a few cases of Spotted Cow back too, in sample coolers.

 

[TheDza]

I have yet to drink a low to zero ABV IPA that didn’t taste metallic.

I like the Athletic varieties. Good "beer" taste for those trying to decrease their alcohol intake