Different process and outcome. In distillation, you boil and condense to get the pure substance you want, such as alcohol. When you make an eisbock, you simply make a standard bock, freeze it, and remove some of the water to strengthen it. It increases the ABV, but to a fairly limited degree.

Lolwhut? Macallan thinks you should reshape a cube into a sphere, instead of just freezing the sphere in the first place? *SNORK* Talk about your appliance in search of a purpose.

Do you realize what you’re doing, you son of a bitch? You’re turning them onto whiskey. There are already enough assholes ruining whiskey. We do not need more of these dorks.

I used to pour it on my fried eggs. And my aunt used to feed me scrambled eggs with rice.

I’ve seen Macallan’s sphere-maker. I have 2 silicon molds that do the same thing that cost $5.

M-43 ftw. (Sierra Nevada’s is quite good, too.) Still ISO Foggy Geezer.

My perhaps unpopular opinion: Sam Adams NE IPA is also quite solid.

Great, because there aren’t already enough people standing around uselessly in the grocery store, getting in everyone’s way.

No love for Stephanie? How rude!

Completely unrelated to IPA topic (I needed a beer column, sorry!)

You’re “concentrating,” which is just distilling but in a different state of matter, I suppose.

Hey now, I’m onboard the Gibbler train!

I’m always right on the verge of talking myself into watching Fuller House simply because they brought her back.

Eh, I have always loved Hopslam, but I used to be all about the bitterness. Since I’ve started having NE style the last couple years, I found I like it way less.

I’m an IPA nerd (I was looking at my Untappd check-ins and fully 75% of them are IPAs of one sort or another) but I don’t really love the hazy trend. The tropical or candy-like topnotes are not my favorite. I’d rather my IPA taste a little bit like grapefruit or pine needles! I’m not gonna pass it up, usually, but I’m…

I think that a lot of Big Babies are claiming to be “SUPERTASTERS” these days, like Christopher Kimball (“SWEET BABY JESUS - IS THAT CRACKED PEPPER? I AM LITERALLY DYING TO DEATH RIGHT NOW! I NEED TO LAY DOWN.”), but when we’re talking IPA’s, all I taste is hideous death and engine degreaser and ball-bat rosin.

Everything people say they HATE about gin, is what I HATE about IPA’s. All I taste is Pine-Sol and piss. My Bruh-In-Law is a super-good dude, bartends, takes beer super-seriously, lives in Breckenridge. We were out picking some beers up for a family get-together, I listened to all his recommendations, nodded sagely,…

I’m migrating over to the sour side tasting whatever fits that definition. Still, I love the IPAs in their various forms, single, double, quad, mosaic, juicy, session. If it’s good, it’s good.

Breweries like Heirloom Rustic Ales (out of Tulsa); pFriem (Hood River); and Live Oak (Austin) give me hope that non-IPA breweries can be not just vitally relevant but also have the hip “it” factor.

Unrelated, should I get “PILS LIFE” knuckle tattoos?

Lol. I don’t even remember that! I wonder if it was playing in my neck of the woods, which was the LA area. And ain’t no shame. Embrace your embarassing roots. Builds character.

I mean I’ve been to good breweries too that don’t give a shit about trends, but in certain cities the hipsters have taken over.