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( , Sun 1 Apr 2001, 1:00)
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Some beers are "bottle conditioned" so are still fermenting in the bottle to get the right taste.
Even how a pint is pulled affects the flavour, to do with bubbles etc, and also how it's looked after from brewery to pump.
( , Fri 11 Jan 2013, 10:50, 2 replies, latest was 13 years ago)

who wants to crowdsourch fund me?
( , Fri 11 Jan 2013, 10:51, Reply)

You pull the pump, the beer comes out, you drink it. If the pub doesn't clean the lines then you can get a load of manky rnacid beer in with your nice beer which ruins it, but the action of pouring has no fucking effect at all. And none of if tastes "peaty"
( , Fri 11 Jan 2013, 10:53, Reply)

the electric one being generally shit.
( , Fri 11 Jan 2013, 10:56, Reply)

( , Fri 11 Jan 2013, 10:58, Reply)

which makes them passable in the absence of anything better.
Food and drink companies devote a lot of money and research into how bubbles and foams affect taste and texture. Particularly in the case of cakes!
( , Fri 11 Jan 2013, 11:02, Reply)

And I spent 3 hours at the weekend reading about the temperatures different hops break down.
( , Fri 11 Jan 2013, 11:22, Reply)
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