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The Subtle Art of Beer Snobbery
Modern Drunkard magazine ^ | October, 2009 | Frank Rich

Posted on 11/02/2009 5:15:14 PM PST by dynachrome

While wine snobs have blighted the earth for thousands of years (you can bet there was at least one guy curling his lip at the vintage of Jesus’ first and best miracle), beer snobbery is a relatively young art, especially in the U.S.

This is because every beer in the country once tasted exactly the same. Oh sure, there were Bud lovers and MGD aficionados who would swear they could tell the difference, but if you gave them a blind taste test, you’d soon discover they’d just keep asking for another “test taste” until there wasn’t any beer left and they were passed out on your sofa.

Furthermore, beer was considered the balm of the common man, it was not something you swirled in a glass and judged by its “nose.” It was something you swilled from a plastic cup and sometimes shot through your nose.

Then the microbrewery revolution swept the country and soon every abandoned firehouse, bank and shoe factory was outfitted with a vat and turning out every possible form and flavor of beer you could imagine, and some you would rather not.

(Excerpt) Read more at moderndrunkardmagazine.com ...


TOPICS: Chit/Chat; Food; Humor; Miscellaneous
KEYWORDS: beer; judging; moderndrunkard; snobs
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To: Pilsner
“Its a bit of work, but the yeast in Chimay is alive, so you can use the dregs of the bottle to make a yeast starter, and brew your own.”

it’s alive how weird! what does that mean exactly? I guess it’s not alive in normal beer like Coors Light. I don’t know anything about brewing.

101 posted on 11/03/2009 12:16:24 PM PST by precisionshootist
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To: dynachrome
Funny article, thanks.

I know a few of those beer and wine snobs. I once asked to taste a draft beer of my nephew, one little bitty sip, spit like crazy and told him that tastes like pee must taste. Dark, dark swill, yuk. He didn't like my opinion, rofl. He's a snob for sure.

102 posted on 11/03/2009 12:46:54 PM PST by annieokie (i)
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To: scripter

ping


103 posted on 11/03/2009 1:02:47 PM PST by latina4dubya ( self-proclaimed tequila snob)
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To: latina4dubya

This self-proclaimed beer snob thanks you for the ping, you self proclaimed-tequila snob.


104 posted on 11/03/2009 1:09:25 PM PST by scripter ("You don't have a soul. You are a soul. You have a body." - C.S. Lewis)
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To: precisionshootist

Beer is indeed a living thing.

Residual yeast is common in unfiltered beer. The big brewers here use huge filters to clarify and remove proteins and starches along with yeast, both alive and dead to ensure a crystal clear brew.

There may still be some small amounts of yeast in solution in your Coors so there is some potential of using it to start a new batch of beer also.

Frankly, the yeast variety in Coors is easily obtainable so it isn’t worth the effort. The Belgian that he was talking about is from a relatively small brewery and it is not as easily obtainable commercially, hence the effort to reclaim it out of the dregs in the bottle.

Hope this helped.

Cheers,

knewshound


105 posted on 11/03/2009 4:41:26 PM PST by knews_hound (Credo Quia Absurdium--take nothing seriously unless it is absurd E. Clampus Vitus)
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To: knews_hound; GOP_Raider; ezoeni
We're exclusive? That can't be! I'd never join a club that would have ME as a member, LOL! ;)
106 posted on 11/03/2009 4:51:26 PM PST by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Diana in Wisconsin

Oh my yes we are.

My Steyn Ping List has 500 members and all you have to do is like Steyn.

The Homebrewers List requires that you brew beer. Not a common trait on FR or anywhere else for that matter :0 )

Cheers,

knewshound


107 posted on 11/03/2009 6:17:10 PM PST by knews_hound (Credo Quia Absurdium--take nothing seriously unless it is absurd E. Clampus Vitus)
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To: knews_hound

I’d better get busy, then! I haven’t made beer in a while. Last batch was Raspberry. Right now I have three jugs of wine going...and soon to be more. It’s going to be a l-o-n-g winter! :)


108 posted on 11/03/2009 6:36:29 PM PST by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Penn_Cajun
Photobucket
109 posted on 11/04/2009 6:40:26 PM PST by dfwddr (Where am I going, and why am I in this handbasket ???)
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To: Darren McCarty
And by bad he means any beer that comes in a can

I thought cans were the newest cutting edge "innovation" to the craft beer world, because they protect the beer better than bottles?

110 posted on 11/04/2009 6:46:44 PM PST by Trailerpark Badass (Happiness is a choice!)
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To: Diana in Wisconsin

I have three gallons of the finest NW cider in my kitchen right now warming to room temp.

Pasteurized, no preservatives.

The London ESB yeast pack has been popped... tomorrow AM, the cider, abt a pound of sugar, and the yeast go in to the carboy.

The hard cider I make is like a fine champagne... dry, but still cidery, very clean and soft.
Plus, the abv will knock you on your behind!


111 posted on 11/04/2009 6:47:47 PM PST by djf (Maybe life ain't about the doing - maybe it's just the trying... Hey, I don't make the rules!)
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To: gunnyg
make mine dogfish 60!

Yes!

it has replaced Anchor Liberty Ale as my "everyday" beer.

I LOVE their Burton Baton Oak-aged imperial IPA, but my local store only got about three cases of it a couple of months ago. Have to wait until next year.

112 posted on 11/04/2009 6:53:01 PM PST by Trailerpark Badass (Happiness is a choice!)
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To: djf

Sounds wonderful! I’ll be starting some more wine today. :)


113 posted on 11/05/2009 5:07:50 AM PST by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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