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3. Beer Banter
  
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  - Glassware
  - By Gus96
  - 1 hour ago
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  - brian
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KALE ALE, SCHMALE ALE!
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Posts
- Glassware
  
  By Gus96 · Posted 1 hour ago
  
  I like a fresh cold glass in summer so I bought a box of these last week https://www.nisbets.com.au/arcoroc-tempered-conical-glasses-425ml/gh641 I only wanted about 24 so have a few left for sale if anyone in Perth wants any cheaper to buy a box than individually and means less washing, just fill the dishwasher with one load of glasses only.
- Cheap Coopers, Where D'ya Get It?
  
  By Marvin · Posted 1 hour ago
  
  That's marketing in action I think. Some people live by the "you get what you pay for" credo. So if they pay more they think they get more and they feel cosy. Some people are cynics or cheap bastards and are never going to pay no premium. The marketing department in their beneficence delivers for all.
- RDWHAHB - What Are You Drinking in 2018?
  
  By The Captain1525230099 · Posted 2 hours ago
  
  Ha ha ha she even told me tonight that I need to do another stout as this one ain’t going to last like long. We had a @Ben 10 Hazelnut Porter tonight. Gods honest best porter I have ever had. Refreshing, clean, hazelnut, tasty, nothing astringent about it. So clean and fresh. My wife said that she was very impressed and why can’t I make beers that good. After last night shes clearly taking the piss, however clearly Bens beer is next level.
- Hops are not the chemically inert ingredient many brewers assumed, study finds.
  
  By Beerlust · Posted 2 hours ago
  
  Look into the "degradation of maltose" over time. If you've ever aged a beer for a long period, you'll notice changes in its malt presence. Basically it seems to "thin" (for a better word) over time. I've sampled two beers I've aged at longer than 3 years & this over-carbonation & thinning of malt character is present in both over varying carbonation levels added to each at bottling time. Enough so that I am convinced of this theory to look at it as fact. I'm not that pig ignorant that I am completely dismissive of the theory that hops introduced at the dry hopping stage may invoke a further enzyme based fermentation, but atm the literature around this is only theoretical, not proven fact. In my practical brewing experience to this point, the malt degradation/yeast theory holds truer to fact than the ideal of hops somehow creating a secondary fermentation that results in the production of C02. Just my 2 cents, Lusty.
- Now here's an idea I like
  
  By Beerlust · Posted 3 hours ago
  
  I have, & they are poles apart from Magnum hops, hence my Streets comment in the Magnum thread I started. 😉 Just like the Americans threatened the NZ hop companies over naming to the point they changed the names of their hops, I hope Streets threaten the Magnum name of the hop. 😎 If I were going to rename it, I'd name it something like "Passmeover", or "Crap", or "Boring" or something like that. 😁 Cheers, Lusty.