Sorry, nope. I did spell it correctly in my first comment, but no such luck here. It’s a goof, but not an incorrect spelling...for a name.

That was supposed to be edited out and replaced. We all recognized it as offensive and I just forgot to replace it. Thank you for calling it out.

Go Banana!

Depends where you are. Where I live the imperial pint is the real one. Legally speaking if you’re selling something called a pint and it isn’t 20oz you’re selling short measure.

Can we Salty Waitress in the comments? What’s the best way to send back your beer on these grounds?

The Irishmen leaves the fly in the glass and says “don’t yee worry....he won’t drink much”

Okay now I need to try the lunchmeaty beer.

I’ve tried the spicy-with-hops thing too, and the hops seem to accentuate the spiciness of the food while killing the other flavors. Which could be good depending on what you like, I guess.

Wouldn’t that mostly create scuffs/bubble-clinging toward the base of the glass? Also, shaker pints are not ideal vessels for serving beer for other reasons (in my bratty opinion).

I get you. I don’t get all the flavors, but i can definitely get the peppery stuff - which is why I like Malbecs the best. But I do get banana, oaky, minerals.

Well there’s sodium carbonate (soda ash/crystals), Sodium bicarbonate (baking soda) and sodium hydroxide (caustic soda)

It’s always fun to say “banana” in the middle of a tasting session- especially when the style is not estery...

I want that water (literally been searching all the Asian markets for it here and no one carries it, will have to go to baked soda). Anyway, lye water isn’t the same, it is closer to baked soda than lye (it doesn’t use NAOH/sodium hydroxide). The keys are just getting normal latex/disposible gloves, keeping to the…

In terms of sources or usage? Just look on amazon for food-grade lye, it will often be linked to soap production. It actually is just straight up drain cleaner/clog remover, but you want to make sure it is produced with food safety standards. Use 40g lye for every liter of really hot water, be sure to add your lye…

It’s a fine balance between the pain of kettle chips ripping up your mouth and on the other side, the fact that if it ain’t crunchy, it’s damn well stale. Either way, I’m not eating it. If their ladysnacks can find that balance, sign me up. If you can also pass me a bucket of good guac or a sour scream onion dip too,…

I’ve worked in customer service jobs for over 30 years. I’m also in training now to be a licensed therapist. People have always talked to me, about really personal stuff, whether I want them to or not. One of the most memorable times was the customer whose story began, “It all started with the botched hysterectomy...”

He don’t want none unless he’s got dung, hun.

An opportunity for someone to do some coining. Maybe a beer judge with some sort of web-based platform for spreading her food/beer opinions? 

there is a local twin city bru pub that does several summer Sundays with adoptable dogs.

I moved away from dry yeasts (apart from Red Star champagne yeast for ciders) after having a few refuse to spring back to life, even after preparing sugar water starters. Apart from the Imperial cans, I mostly use Wyeast, because you know before you even get started brewing if your yeast is alive. Those “smack packs”…