Ableton Forum

vandeloow wrote:

Quöllfrisch naturtrüb

http://www.appenzellerbier.ch/

das isch öppis guet! (crappy swiss german dialect)

Funny how ZERO people drink fosters in Australia yet the world thinks it's our beer eh......

It's total shit.

-Ben

MrYellow wrote:Funny how ZERO people drink fosters in Australia yet the world thinks it's our beer eh......

It's total shit.

-Ben

like the devil pissing on your tongue

Funny how ZERO people drink fosters in Australia yet the world thinks it's our beer eh......

There's a woman in our (US) office who explained the same thing - that Foster's is like your Busch Lite (a cheapo U.S. beer in case it's not an export). Funny stuff.

mike holiday wrote:

ultrasource wrote:mmmmmm. beer.
dogfish head 90 min IPA! can't be beat!

the 120 is ok tho 20% alcohal in a beer!!

They also make an ethiopian honey wine that got me really f'd up once.
Ever try the Midas Touch? It's based on the recipe for beer found in the pyramids. It's a slow sipper that I can barely stomach but makes me feel like Ra.

MrYellow wrote:Funny how ZERO people drink fosters in Australia yet the world thinks it's our beer eh......

It's total shit.

-Ben

the american fosters is brewed in canada

ultrasource wrote:

mike holiday wrote:

ultrasource wrote:mmmmmm. beer.
dogfish head 90 min IPA! can't be beat!

the 120 is ok tho 20% alcohol in a beer!!

They also make an ethiopian honey wine that got me really f'd up once.
Ever try the Midas Touch? It's based on the recipe for beer found in the pyramids. It's a slow sipper that I can barely stomach but makes me feel like Ra.

midas is okay..iv had most of their beers now ... but all in all i need the HOPPS

any hoppy beer is good beer..

and hey we do make some big beers here in the states..it's just that most people don't drink 'em.

sierra nevada bigfoot barley wine is nice on a winter day

Urthel hop-it isn't bad for a new school belgin

mike holiday wrote: sierra nevada bigfoot barley wine is nice on a winter day

yeah, if you like the taste of bigfoot's ballsweat in your beer. There is such a thing as going to far, y'know.




.lm.

There's only one:

Piraat

(or maybe Gulden Draak)

The only web site you ever need, it puts the fun back into functional alcoholic.

http://www.moderndrunkardmagazine.com/i ... asons.html

abox wrote:HoeGaarden
Leffe Blonde

+1 - I have two Leffe Brune "champagne style" bottles sitting in the cupboard just waiting for the occasion. At 3€ for a 75cl bottle you can't go wrong

Also, by far the best meal I ever had (at "no. 1" here in Copenhagen) came with a Brune and the best steak I ever had, with the best beer I've ever had -
Van Hoegaarden - Verboden Vrucht:

The best beer in the world is the one that you want so freakin bad when you're beyond thirsty. Not too cold, so you can down the whole thing and bring on that slightly convulsive beergasm. Not unlike a peegasm which has a close kinship to beergasms. This, topped off with a slightly uncomfortable amount of beer air in the stomach and then the satisfying relief of a giant burp. I'm gonna hit the store tonight a grab some of your recommendations.

My .02 cents. and some ancient history. I just don't feel like working right now. Mmmm beer.



EARLIEST KNOWN CHEMICAL EVIDENCE OF BEER
circa 3500-3100 B.C.

NOVEMBER, 1992--Researchers in the Museum Applied Science Center for Archaeology (MASCA) at The University Museum of Archaeology and Anthropology, University of Pennsylvania, analyzed an organic residue from inside a pottery vessel dated circa 3500-3100 B.C. from the site of Godin Tepe in the Zagros Mountains of western Iran. Their findings provide the earliest known chemical evidence of beer in the world. Archaeological chemist Dr. Patrick E. McGovern and organic chemist Dr. Rudolph H. Michel carried out a chemical Feigl spot test on a pale yellowish residue that filled grooves within an ancient jug; the tests were positive for oxalate ion. The Feigl spot test is a standard chemical technique, though previously unemployed for this purpose. Calcium oxalate (the calcium salt from the oxalate ion) is a major component of "beerstone" and settles out on the surfaces of fermentation and storage tanks of barley beer, as the researchers believe occurred with the ancient residue.

Benshik wrote:

youri wrote: I was wondering why nobody has mentioned this (Becks) one until now!?

dont worry, i mentioned it (see page 1)
but without a catchy picture you probably didnt notice...

I mentioned it too... I keep cases of it at my house and my parents and in-laws.

Its all about Peroni (nastro azzuro)

with a nice chicken jalfrazie

...though i doubt 90% of you could handle it...

My favourite german beer: BECKS
I also like wheat beer, but I can´t drink it.
Don´t know why, but if I drink only one my
head is close to explosion the next day

But the best beer I ever tasted was czech beer.
Budvar/Budweiser and Pilsener Urquell were not
under the best ones. Best for me were Staropramen
and Velkopopovický Kozel.

btw., if you speak "Velkopopovický Kozel" like german
words it´s something like "withered-ass-fucky-pukey"