Indeed, I've been told I can sing quite well when I'm nigh on tipsy. Can't even find my pitch sober. Of course, the people that told me this were nigh on tipsy too.
The other week my buddy stealth recorded me singing along with "You've Made Me So Very Happy" by Blood, Sweat, and Tears. He played it back for me on my hi fi and didn't tell me it was me. I didn't know it was me. I did sound good.
Don't ask me to sing sober, though.
The other week my buddy stealth recorded me singing along with "You've Made Me So Very Happy" by Blood, Sweat, and Tears. He played it back for me on my hi fi and didn't tell me it was me. I didn't know it was me. I did sound good.
Don't ask me to sing sober, though.
Similar here. Although I play the guitar for a lifetime I am not able to tell me playing on a record. But my friends can. Must be some kind of a "blind spot".
Beer warmers make sense. They are mostly used by older people who might upset their stomach with a beer that is TOO cold. I drink warm (around 50°C) beer when I have a cold. At that temperature it tastes ok, unlike beer that was just sitting outside.Anyway, there actually are dedicated beer warmers sold here. Thinking of that alone makes me.
My godmother'shusband
A couple of decades back I read about a guy who's life was saved by a smoke alarm. He stuck it to the kitchen ceiling with double sided tape prior to fixing permanently. Never turned it on. That evening he made chips (fries) and fell asleep in the kitchen. Pan caught fire, heat from the flames softened the glue on the tape and the alarm fell on his head waking him up....
I store beer outside on the deck.
In winter I put it in the "beer warmer" to prevent it from freezing.
The warmer is an insulated box with shelves and a door.
The rest of the year I plug it in and then call it the beer fridge.🤣
I drink most drinks at room temperature - I find UK beers washy now as I'm used to French/Belgian beers .. even coffee which the Mrs thinks is nuts.
Only issue I have is I'm the only drinker in the house.. and we have 750ml bottles of red/white (8-14%) or 750ml bottle of beer (6% and even De Paix Dieu at 10%).. so I can't simply open a beer without drinking for two consecutive nights :/
Mind you - you give a English bloke a 25cl glass of beer and they don't know what todo with it .. sip and savour.. not down in one..
Still.. love Guinness. The continental stout/brune beers don't quite hit the same mark.
That was never a problem for Germans (ie Krauts) because Sauerkraut not only keeps for an incredibly long time it is also packed with vitamins A, B and C.
Yes, vitamin C is ascorbic acid, which has it's name from (anti-)scurfy 😉 .
Btw, still I don't know how the ascorbic acid gets into our beloved sauerkraut. Is it in the raw cabbage yet, or does it originate during the fermentation? The fermentation is of the lactic acid type, though 🤔...
Best regards!
Btw, still I don't know how the ascorbic acid gets into our beloved sauerkraut. Is it in the raw cabbage yet, or does it originate during the fermentation? The fermentation is of the lactic acid type, though 🤔...
Best regards!
Not much in the world better than a Guiness on tap, served at the correct (warmer) temperature!
@Kay Pirinha
There is vitamin C in raw cabbage, but I read that the fermentation process increases the amount "exponentially". The actual biochemistry involved would appear to be rather complex!
There is vitamin C in raw cabbage, but I read that the fermentation process increases the amount "exponentially". The actual biochemistry involved would appear to be rather complex!
Real ale (I'm not talking about the uber expensive craft beer bollocks) is best kept in a cellar and pumped up to the bar. This way the beer has a cool but not cold temperature. I've drunk beer in a few countries and for me the best real ale is English. For me the best bitter by far was a Horsham ale - King & Barnes Festive and they once made a beer especially for the Chichester Festival named Festival. I was training to get myself fit for what turned out to be my longest cycle camping trip ever to France - 3000K in total. I was training on the short sharp hills of west Sussex and came over the crest and down to a King & Barnes pub which had the Festival beer. I knew I should'nt quaff too fast - I necked the first pint in one go, took the second in two hits and got sensible with third. By this time I was more than a little rat-arsed and about 25 miles from home with a knackered left knee. I did get home, how I don't know but the taste of that Festival beer is deeply engrained. My first taste of this beer was when I first started working in construction doing ground work with Irishmen. On the first day I proved myself and on the second day these men from the west of Ireland took me into the K & B pub that was directly beside the brewery which drew it's water for the beer making directly under the brewery. They got me rat-arsed and when the gangerman found out he told me to go and lie down on some pallets and proceeded to berate them without mercy in Gaelic. I have never found a nuttier, full bodied bitter ever.
Sadly a young prat inherited the brewery and in the 90s the UK brewing industry was trying to introduce alcopops to get the young hooked on beer. He bankrupted the brewery which his family had built up over 200 years. It was bought by a big brewer and shut down. I've never tasted a better bitter or winter ale than those produced by King & Barnes - may he rot in hell.
Sadly a young prat inherited the brewery and in the 90s the UK brewing industry was trying to introduce alcopops to get the young hooked on beer. He bankrupted the brewery which his family had built up over 200 years. It was bought by a big brewer and shut down. I've never tasted a better bitter or winter ale than those produced by King & Barnes - may he rot in hell.
I often read posts such as these and wonder where in the world you learned to speak and write English. Then I remember that you invented it over across the Pond. Gave me a good smile and memories of drinking ale getting rat-arsed on the wood when I was in England.
Too bad the mom and pop pubs are so rare nowadays.
And speaking of Gaelic- I worked for Intel Corp back in the early 1990s. We hosted several Irish who were at the Fab for training. I heard them speaking Gaelic and asked John to teach me how to properly greet someone in Gaelic. He said- pog mahone gob sheit.
I should have added that real ale is a 'live' beer if you chill it, it literally dies. Commercial beers are different you can keep them really cold so that the glass frosts, not good news for your stomach. I sadly live in a part of France that doesn't have any expat brewers nearby. In Rodez and down in Toulouse you can get Brewdog beers - I refuse to pay the stupid prices they charge.
There was an excellent beer brewed in Salisbury at the Hopback brewery called - Summer lightning, a wonderful blonde beer, came upon it by chance in Southampton by asking a local if there was a real ale pub nearby. The brewmeister ( I like the German term) was a young guy who experimented with adding coriander seed. It was a winner but the brewery owner was tight fisted and refused to properly pay the young man. He left and went to live and brew in Lyon, France. I can only imagine he was a success. All the Frenchmen who have visited the UK love the real ale.
I know that German beer is very good but they are hamstrung with rigid brewing laws that Bavaria demanded before it would join Bismark's federation of German States. I also know that for some time now there have been some excellent beers brewed in the USA, the commercial stuff as described by Americans is crap. American Budweiser is the classic example. There are a lot of Belgian Trappist beers and now French beers around 8/9%. Once you go over 5.5/6% it's not beer anymore, that's my opinion other may well differ.
Those buggers in Yorkshire really do brew some excellent beers. If you want a nice lightweight alcohol beer to have with a ploughman's lunch, nothing better than Timothy Taylor's Landlord @3.3%. For a stonkingly good blonde - Kelham Island - Pale Rider. I don't drink much beer living in France I stick to wine - the Languedoc is a huge wine area and has some very good inexpensive wines as does Gaillac just down the road from where I live.
Duke58 - greetings -slight difference between Irish and Scottish Gaelic - dia huit. With beer or whisky in hand - good health - the phonetic is easier for non Gaelic speakers (like me) - slange var/slainte mhath in Gaelic.
There was an excellent beer brewed in Salisbury at the Hopback brewery called - Summer lightning, a wonderful blonde beer, came upon it by chance in Southampton by asking a local if there was a real ale pub nearby. The brewmeister ( I like the German term) was a young guy who experimented with adding coriander seed. It was a winner but the brewery owner was tight fisted and refused to properly pay the young man. He left and went to live and brew in Lyon, France. I can only imagine he was a success. All the Frenchmen who have visited the UK love the real ale.
I know that German beer is very good but they are hamstrung with rigid brewing laws that Bavaria demanded before it would join Bismark's federation of German States. I also know that for some time now there have been some excellent beers brewed in the USA, the commercial stuff as described by Americans is crap. American Budweiser is the classic example. There are a lot of Belgian Trappist beers and now French beers around 8/9%. Once you go over 5.5/6% it's not beer anymore, that's my opinion other may well differ.
Those buggers in Yorkshire really do brew some excellent beers. If you want a nice lightweight alcohol beer to have with a ploughman's lunch, nothing better than Timothy Taylor's Landlord @3.3%. For a stonkingly good blonde - Kelham Island - Pale Rider. I don't drink much beer living in France I stick to wine - the Languedoc is a huge wine area and has some very good inexpensive wines as does Gaillac just down the road from where I live.
Duke58 - greetings -slight difference between Irish and Scottish Gaelic - dia huit. With beer or whisky in hand - good health - the phonetic is easier for non Gaelic speakers (like me) - slange var/slainte mhath in Gaelic.
Yup had Summer Lightning, also a good welsh beer is Double Dragon. I'm near the Hogsback Brewery in Surrey which are ok but not brilliant. I prefer a strong taste although not needing to have high alcohol depends on the grain used.
I wrote to Bruichladdich after hearing they were growing 4000 y/o strains of barley to see if I could buy some, they send me 1/2 a whiskey box of the barley. It has alot more husk, smaller grain and less sugars but boy did it have a massive amount of taste compared to the beer barleys.
At the time I brewed by own all-grain and used the barley in with some pale malt, some decent hops with challenger/fuggles/golding (iirc). The bottles that came out were packed with more taste than normal without a large alcohol content.
The in-laws are in the north of France.. their local supermarket beer section (this is just the single bottles, not the isle of packs/kegs of beer behind me):
There's and isle of wine 3x this length both sides, an a separate isle the same for sprints and champagne. Needless to say I buy there and bring back 🙂
I wrote to Bruichladdich after hearing they were growing 4000 y/o strains of barley to see if I could buy some, they send me 1/2 a whiskey box of the barley. It has alot more husk, smaller grain and less sugars but boy did it have a massive amount of taste compared to the beer barleys.
At the time I brewed by own all-grain and used the barley in with some pale malt, some decent hops with challenger/fuggles/golding (iirc). The bottles that came out were packed with more taste than normal without a large alcohol content.
The in-laws are in the north of France.. their local supermarket beer section (this is just the single bottles, not the isle of packs/kegs of beer behind me):
There's and isle of wine 3x this length both sides, an a separate isle the same for sprints and champagne. Needless to say I buy there and bring back 🙂
Nick,
I also like beer with a good strong taste and body that's why The K & B was so damned good. If you ever go to Lewes never drink the locally produced beers, anaemic p-s- water. In the mid 80s' Camera John and I were trailblazing downhills in East Sussex and there was one we called the Kingston Boogie. It was steep and had deep cross ruts from the tractors using it after lots of rain. It was chalk and if you caught a cross rut you ended up on the barbed wire on either side. It was steep and you came to the bottom at speed, lock on the brakes and up on the back wheel and pray that you could yank the bike to the right to avoid slamming into the big Victorian brick wall - if not you were going to hospital.
Surviving that we headed directly for a pub near to Sussex Uni by-passing the nearest pub full of plonkers and with a landlord that didn't like off-roaders. A pint of K&B winter ale and a ploughman's and maybe another pint and hope that the bill didn't see us doing a samba on the bikes heading home, those were the days.
I also like beer with a good strong taste and body that's why The K & B was so damned good. If you ever go to Lewes never drink the locally produced beers, anaemic p-s- water. In the mid 80s' Camera John and I were trailblazing downhills in East Sussex and there was one we called the Kingston Boogie. It was steep and had deep cross ruts from the tractors using it after lots of rain. It was chalk and if you caught a cross rut you ended up on the barbed wire on either side. It was steep and you came to the bottom at speed, lock on the brakes and up on the back wheel and pray that you could yank the bike to the right to avoid slamming into the big Victorian brick wall - if not you were going to hospital.
Surviving that we headed directly for a pub near to Sussex Uni by-passing the nearest pub full of plonkers and with a landlord that didn't like off-roaders. A pint of K&B winter ale and a ploughman's and maybe another pint and hope that the bill didn't see us doing a samba on the bikes heading home, those were the days.
The Alsace sauerkraut with casselerrib, potatoes, melted butter and asparagus. In the flask a fine pinot white, riesling or at best a pinot gris.
Heavenly ambrosia suitable for humans.
You may wake me at any time or place...
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