Your penance is to leave a random bag from your next shopping trip on the belt for the next family to pick up. Good luck finding all the ingredients for that vegetable lasagna!

D’oh!

That looks like it would be a lot of fun if I didn’t have bones and stuff.

Honestly I can’t stop laughing at the dude in the purple shorts who just eats it

Fuck you Sarah, and your boss too.

I strive for one notch below stupid in all things.

The only recipe I’ve ever begged for was the Sichuan Beef recipe at this now certainly defunct Chinese restaurant in Katoomba, Blue Mountains, New South Wales, Australia.

If I can hazard a guess—they would want to buy supply companies because home-brewers aren’t worried about marketing beer for national trends, but just want to make something that they would want to drink. However, if a bunch of home-brewers started experimenting with certain ingredients then that would signal…

What they do with the macro brews, even if you hate them, is astonishingly impressive. Brewing average beer is pretty easy, brewing shitty beer is really easy, but brewing the exact same shitty beer anywhere on the planet is a herculean feat.

Dear scientists who do this sort of research and publish these reports. Kindly fuck off, fuck all the way off, and never stop fucking off. If you want to live to be 150 by avoiding all things fun, delicious and awesome, go for ir, but leave the rest of us alone.

Honestly, I stopped paying attention to whatever was the latest food-related fear mongering press release years ago. Sure, if I stood over a grill and engaged in nothing but lung-filling inhalations of grill smoke all day long for days on end, I’d get sick. But, you know what? I have a lid on my grill and I go check…

Actually, what you could try for the next barleywine is separate half a gallon of your wort, add half a gallon of water, and boil your hops in that. Boil off an extra half-gallon from your main wort, then combine the two when it’s time to chill and rack to the fermenter.

My LHBS/B just put a brut pale ale on. I thought it was one of his better ones.

Now I want to try it on a batch of mead.

That shit is nasty. You know High Life doesn’t even use real hops? They use a chemically-modified hop oil that doesn’t skunk.

A brewery out of Cincinnati just released one. I hadn’t heard of this before but I would absolutely try one.

my favorite beer is made by my favorite brewery, wiseacre, which is a local one in a city that has gone from 1 or 2 respectable breweries to 7 or 8 over the course of the last 5 years or so. at the same time, the furthest place i personally have witnessed that sold beers from my favorite brewery was a city 3 hours…

The May 23 accident resulted in the chicken feathers—scheduled to be made into animal feed in Canada...

Your friend is correct. Brut IPAs are the new hotness in SF right now. Breweries are racing to release them, and the yeast is getting hard to find.

One just launched here in Ireland at the weekend. Hoping to get my hands on it during the week.

If you still need something to protect your little dogs, check this out. It legit saved the life of one of my colleague’s dogs! https://www.coyotevest.com/