How did so many of today's students turn into snowflakes

Corazón said:
Hmm, everybody that doesn't agree with cultural Marxists is seemingly labelled racist these days.

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Ok...can you repeat that only this time without using PC language?
 
I'm not into all this 'snowflake' talk, but I do know that the reason Americans went in for frozen beer was to hide the taste of the commercial muck they drank. The taste of good beer is best at just a little below room temperature. The problem with British beer when vast numbers of American troops were here during the war was that cellar-men weren't given exemption from call-up so that nobody knew how to handle the stuff properly: that is why Keg beer was so popular a few years later - at least you knew what you were getting. But I understood that a great deal of American beer was drinkable nowadays, so why does it have to be iced up now?
 
iolo said:
I'm not into all this 'snowflake' talk, but I do know that the reason Americans went in for frozen beer was to hide the taste of the commercial muck they drank. The taste of good beer is best at just a little below room temperature. The problem with British beer when vast numbers of American troops were here during the war was that cellar-men weren't given exemption from call-up so that nobody knew how to handle the stuff properly: that is why Keg beer was so popular a few years later - at least you knew what you were getting. But I understood that a great deal of American beer was drinkable nowadays, so why does it have to be iced up now?
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If bitter is too cold you can't appreciate the full aroma of the beer.
 
Sailor said:
Not hard to do. Just saying.
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Easy enough to do, even for him, just multiply by two and add 30, it's close enough!

Optimum temperature for bitter is 10-14C or 50-58F. Of course if you want to be totally accurate then multiply by 9, divide by 5 and add 32.
 
Corazón said:
A pint of hand pumped Fullers ESB, served at the correct temperature, is something that all beer fanciers should experience.
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Sounds good to me. I'll have to come visit and you can stand me a pint. Which is more than I could hope for from that cheap bastard Charver! ;)
 
charver said:
There's always a pint of Loweswater Gold waiting for you anytime, Mott.

I haven't spat in it, honest.
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Sounds right down my pike. I'm not a huge hop head but I do like an ale with a subtle hop flavor with citrus notes. Particularly if it will get me disgustingly shit faced. :)

Has to be better than our Local brew "Opossum Run" which has no marsupial overtones and taste more like what a skunk would if it were liquid.
 
Mott the Hoople said:
Sounds right down my pike. I'm not a huge hop head but I do like an ale with a subtle hop flavor with citrus notes. Particularly if it will get me disgustingly shit faced. :)

Has to be better than our Local brew "Opossum Run" which has no marsupial overtones and taste more like what a skunk would if it were liquid.
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Well, get yourself over to the old country, Mott, and it'll be my pleasure to drink you under the table at my expense*.

*Actually, i'll extend that to invitation to all the old JPP originals. (Disclaimer- i have had a few and this invitation may have an expiry date sooner than you'd think.)
 
iolo said:
I'm not into all this 'snowflake' talk, but I do know that the reason Americans went in for frozen beer was to hide the taste of the commercial muck they drank. The taste of good beer is best at just a little below room temperature. The problem with British beer when vast numbers of American troops were here during the war was that cellar-men weren't given exemption from call-up so that nobody knew how to handle the stuff properly: that is why Keg beer was so popular a few years later - at least you knew what you were getting. But I understood that a great deal of American beer was drinkable nowadays, so why does it have to be iced up now?
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It doesn't. We're pretty savvy on beer now and the microbrew scene has a mind boggling variety and optimum serving temps, preferred glass or mug type, bottled vs draft, etc ad nauseum.

What's sad is that once upon a time our regional macro lagers were pretty darned good products. Hamms, Old Style, Schlitz, Miller, Schaffer, Coors, PBR, Hudepohl, etc, were darned good lagers but the gods off Wallstreet decided more money could be made by using cheaper diluents like rice and corn and quality be damned and the beer scene in the US went to hell in the 70's and 80's but that prompted the microbrew revolution where we went from worst to first.
 
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