I'm really not much of a drinker.
I had some Old Speckled Hen and it was quite good. Don't know what kind of beer it is and I don't know all the beer drinking terms but it was good. I know a lot about fermentation science but when it comes down to the actually craft I know nothing. Lots of variables, I don't see how they keep any alcohol consistent.
I fermented pure glucose (lab grade) with distilled water and some specialized yeast in Pyrex lab glass and then distilled some off and it smelled and tasted just like brandy but perfectly clear. ( only yielded a jigger full; did not start with much). There is so much going on biochemically even with really pure starting ingredients I just imagine quality control is a nightmare.
So here's a toast to the craft beer guys who can get consistent batches.
Oh. It would also be nice to know what I liked about Old Speckled Hen. Cause I don't.



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