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stumbled upon this little blog post about "sustainable" beer, at first it seems like a fairly decent outsiders (read: non beer geek) look at beer... until I get to honorable mention.
Wow.
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sustainable beer? what sort of hippy bullshit is that? Drink good beer, regardless of how it’s made. I don’t care if my favorite impy stout is made with the slaughter of 50 veal calves, drink what’s good, dump what isn’t, life is too short to drink bad beer, regardless of its "environmental correctness".
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I say we go kick his ass or at least fire up the Internet Hate Tank to teach him a thing or 2 about making mistakes on his blog!
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lol!
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You are a myth Toast, I hate you.
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One or two mistakes????
This is amongst the most infuriating unresearched sh*t I’ve ever had to read...
A "green" woman - probably the worst combination possible, sorry for those thinking otherwise.
New Belgium... "a small-scale Colorado..." It’s the 9th brewery in the US!! On, what, 1450?
And then that lambic b*ll*cks... If that definition would be anywhere the truth, do start telling on the Homebrew forum that the idea about making beer is fermenting hops...
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I got the pitchforks and torches!
Let’s go get him, guys!
I loves me a good ole fashioned lynching.
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I gotta six shooter, you bring the lynching rope.
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Love you too SVD
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heheh heheheh!
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I read this post a while ago but decided to come back based on some reading I have done about lambics recently. And, from the things I have read, the guys "honorable mention: is not all that untrue. I think, however, when he says "giant barrels of hops" he is mistaking a "barrel" of wort for hops. Either way, I was reading a book about Belgian styles at work today and read up on lambics because I didn’t know how they worked, and I was interested in brewing one (it is was more difficult and time consuming than I could have imagined... but thats for another post). And this book said wort was often (traditionally) stored on the upper floors of breweries, where the windows were left open so wild natural yeast strains could ferment the brew. I forget the name of the book but could have it by Friday if anyone is truly interested. Furthermore, I just got a Melbourne Bros Cherry Lambic and it refers to spontaneous fermentation by wild, wind-carried yeast also. So... but I honestly don;t know anything about lambics really, I just thought I would throw in the two cents I picked up from reading that book and the label of the Melbourne bros.
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