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sturner wrote:

Took my bottle of beer in to a labratory and had it analyzed. The report came back with this line. "You have diabettes."

Just think of it as fluid wrung from rotten grain.

Bon Appetit!

I am drinking a Beck's Dark as I type this. I like it.

My friend sometimes drinks Corona, and whenever I've noticed it being sold in the UK and around Europe, it's been with a wedge of lime in the neck of the bottle. Except in my local Wetherspoons, where such exotic fruits are in short supply, and they sub with rolled-up slice of lemon shoved in there! To make matters worse, they actually ask "do you want lime?" knowing full well they don't have any, presumably hoping that you're too rat-arsed to notice the swap, or that having waited about 20 min to get served, you are too exasperated to complain.

tF

StaticAge wrote:

I am currently really loving that Sam Adams cherry wheat.

That is sooooooooooo good. It's one of my favs. It's just really hard to find around here.

What is skunked?

justine wrote:

What is skunked?

When beer in clear or green bottles spends too much time exposed to light, some of the sulfur in chemical compounds that originally came from hops makes the same stuff that makes skunk spray stink.  That's why beer is traditionally put into brown bottles; brown glass blocks the wavelengths of light that contribute most to the unwanted reaction.  As benightedbastard has already said, most of the breweries that use bottles that aren't brown have another way of avoiding this effect.  I have, however, been told that the tradition of putting lime into Mexican beers started as a way of diverting people's attention from the off-flavor of skunked beer.

Is skunk beer the same as "green" beer?
(No, not green colored beer)
I've been told that if you let cold beer get warm, it will spoil and taste bad. That's what we call "green beer." As in, "The beer got warm an' turned green. Now it taste like smurf."
I have had a few bad bottles of Corona. I figured it was because of bad quality control in Mexico, or it turned green on the long ride. It's a chance I'll take.
I've never heard that the lime was to mask the green/skunk flavor. I always thought of it as a flavor enhancer, like salt.
BTW, why do people put salt in beer?

I have a koelsch fermenting right now, looking forward to it. It'd probably be good weather there at the moment for a nice cool koelsch fermentation, wouldn't it?
I'd say your choice depends on how quickly you want to have your beer ready. That's usually one of my biggest decision-making factors.

DukeofNuke wrote:

Is skunk beer the same as "green" beer?
(No, not green colored beer)
I've been told that if you let cold beer get warm, it will spoil and taste bad. That's what we call "green beer." As in, "The beer got warm an' turned green. Now it taste like smurf."
I have had a few bad bottles of Corona. I figured it was because of bad quality control in Mexico, or it turned green on the long ride. It's a chance I'll take.
I've never heard that the lime was to mask the green/skunk flavor. I always thought of it as a flavor enhancer, like salt.
BTW, why do people put salt in beer?

Green beer usually refers to beer that is too young, ie has not matured properly yet. And yes, beer does need time to condition. It's a complete myth that letting cold beer get warm spoils it.