Category: Beer

Portland Boat Tours

“Hello?” I asked. Who would call me at 0538? I looked at the call ID and predictably it said, “BLOCKED NUMBER.”

”This Pratibha, with Swiss Corps Interational Industries. How you doing this morning?” He got a new secretary…from India?

”Fine, I guess. Can this be handled later? I mean its not exactly polite to call befo—“

“Mr. Swiss want you to get off you brown ass and wake the fuck up, you late for conference call.” Pratibha said, to my surprise.

”I didn’t make an appointment, and if I did, I wouldn’t make it before sunrise.” I replied.

”I not work for you. I work for Mr. Swiss. His only available appointment today is at 7am. It is not incumbent upon me to reschedule because you cannot adjust to time zone.”

”I don’t know if they explained to you how this sort of thing works in outsourcing school, both parties have to agree to a time.”

”Outsource? Huh huh huh huh.” Good lord that laugh was fake. “You hillarious. You fucking funny it only 7:41 am and you the thirrrrrd beaner to make that joke.” She replied. “I transfer you now. Next time save the wise cracks for somebody else you wall hopping, piece of monkey shit.”

I wasn’t even mad…

“MAGA, BITCH.”

“mex! You’re late!” Swiss yelled into the phone as he is wont to do.

”That’s some new secretary you got there. She always this pleasant?” I asked.

”Pratibha? Oh, yeah she’s the best. She’s allowed me to outsource my contempt. I save a ton of money this way.” Swiss replied.

”Right, so why the appointment before sunrise?”

”What? Its 0745 here. Sunrise was an hour ago.”

”Fine, what do you need?”

”Are you by a computer?” Swiss asked.

”Not really. Why?”

“I need you to setup something for me…”

As Swiss explained, his Swiss overlords saw an opportunity in the United States to set up a service in response to Elizabeth Warren’s plan to tax 2% of the net worth of people worth over $50 million, or 3% should they be effective enough to be worth over $1 billion. Because Warren is not the front-runner but certainly isn’t going away and quite frankly other thieves in the government seem to have latched on to the idea like the blood sucking leeches they are, they’ll probably take measures to keep high net worth individuals in the country. After all, they probably assume the Grand Cayman is going to sink if enough people store their money there, or more likely try to move there.

”I need you to set up the Kickstarter.” Swiss said.

”What? You work for a international corporation, why are you funding this via Kickstarter….you know what, nevermind. Fine, I’m on the site.” I conceded. There’s no point in arguing with these people after they send STEVE SMITH to kidnap your dog.

“Okay Swiss, what category?”

“Caregory? Business? Dumbass.” Swiss replied. I wasn’t sure if he knew what I meant.

”Okay, Art. Next question: ‘Describe what you’ll be creating.’”

”Service to shuttle high net worth individuals out of the country on a Cigarette Boat.” Swiss answered.

”A Cigarette Boat? Those aren’t exactly cheap.” I explained. “Not something people will fund on Kickstarter. Normally they fund these things with some kind of return.”

”mex, you ever try to out run the Coast Guard? It ain’t cheap.” Swiss asked.

”As a matter of fact, I have.”

”Really?”

”No.”

*narrowed gaze*

…

…

…

…

“What country is the account located?” I asked, breaking the silence.

”The Netherlands.”

”I thought you worked for a Swiss company.”

”I do.”

”Speaking of which, I’ve never done an article on a Dutch beer. You’ve been to the Netherlands. Are there any that are any good?” I asked.

”No.”

”None?”

”Nope.”

”Not even Oranjeboom?”

”Not unless you are a college student, homeless, or otherwise an alcoholic. The Belgians broke off and took all the good beer with them.”

”There’s gotta be one.”

”You think so? mex are you a betting man?”

”Possibly.”

”You will not be able to find a single Dutch beer worth reccomending. I will wager a Krugerrand, and trust me, we all know when you’re lying.”

”Fair enough, I will need the IBAN and SWIFT Code…wait, how is the account located in…you know what, nevermind.” I managed to answer the next few questions without his input. “Okay, its called Portland Boat Tours. The page can be found here.”

”Portland Boat Tours?” Swiss asked.

”Trust me. I worked for the federal government once, the last place they will look for anything, is Oregone.”

”That makes sense. This call is over.”

The first place I asked of course, was the Glibs. Somebody would have a good suggestion, right?

Perhaps not. I did get one that was serious (H/T Nephilium, naturally) but sadly I was unable to locate it locally. Others, still…seemed determined to make me fail.

I had to try any I could find.

Heineken?

No, thats still Dutch piss.

Grolsch?

Cool bottle, but ultimately the proper pronunciation sounded like the sound one makes while puking.

Finally, I thought I found one at Trader Joe’s:

It was light, crisp, balanced and had a pleasant finish. Sadly, that was before I read the fine print.

…and so it goes …

February 2, 2019
Nerd Beer!

My local Kroger had something interesting in the cooler. Not only was it a reasonably priced Barleywine, it had a cool looking wizard or something on the label.

This is my review of Ninkasi Critical Hit R&D:

Typically, this is where I go off on a tangent and explain something I researched from a trigger on the label. Unfortunately, I am not really a gamer so the best I can do is this:

Research and Development

There are two basic R&D structures that have emerged in companies throughout the commerce spectrum. One R&D model is a department that is staffed primarily by engineers who develop new products, a task that typically involves extensive research. The other model involves a department composed of industrial scientists or researchers, all tasked with applied research in technical, scientific or industrial fields, which is aimed at the facilitation of the development of future products or the improvement of current products and/or operating procedures.

I don’t think that’s right. Somebody correct me on this one.

Critical Hit

A critical hit means that you roll your damage twice (adding to each roll all your usual bonuses, including any additional damage from special abilities) and then add the rolls together to determine the damage dealt.

That appears more relevant.

What is a barleywine? A barleywine is a style of beer not wine. The name harkens back to a time where beer was typically sold at 5-7% abv. Being 10-15% abv, this style is more in line with wine. While a stout or IPA sold at 10% is not unheard of today, a barleywine transcends both because unlike the other two where the flavor profile is dominated by hops or malt, this is meant to be balanced.

This means the immense amount of malt is equally met with an immense amount of hops, resulting in a complex flavor profile—like wine. Also like wine, it can be aged because of the high alcohol content. This is not one for the faint of heart.

Ninkasi put out several others to market in my area that I liked. This one does not dissapoint. Critical Hit R&D easily scores a 4.5/5.

January 26, 2019
A Close Shave

A lot of chatter happening this week, which made me postpone what I planned to write about for another week. As many are undoubtedly aware Gillette, a company that markets razors to both men and women, aired a controversial commercial linked here.

This is my review of Full Sail Malted Milkshake IPA:

Many took the message as a negative, saying the commercial insults their customer base. Making a statement like this their critics say, will drive their customers away, that disagree with the social statement being made. Strange, given the company itself profits from one of the defining physical characteristics of men—having a beard.

Gillette itself is not a stand alone company that will suffer as a result of this, rather they are a subsidiary of Proctor & Gamble. As of this writing P&G was not immediately shorted by a large number of investors, like what happened with Nike. Their stock price was rather flat for the week. Unlike Nike, their product lines are diverse and are necessities that nearly everyone uses. People will continue buying their soap, their toothpaste and Double Quilted Charmin Toilet Paper. While it can be argued this is not the first time P&G made such a social statement with one of its brands (remember the ‘like a girl’ campaign?) this is different because they did not criticize previously. Rather they took what was a pejorative often used by men toward other men (i.e. you play ball like a girl!) and turned it into something positive. Here it appeared to be open criticism, constructive or not.

Interestingly enough, another P&G brand is Old Spice, whose marketing campaign a few years ago appealed to the lighter side of masculinity, to great success.

H/T: You know who you are, you MAGNIFICENT….

The merits of the message itself, and whether it was intended to insult is not a question to be answered here. As usual such interpretation is best left to the individual. Will I buy Gillette’s products? No. Recently, a fellow Glib challeneged me with an incredibly thoughtful gift. Should I do what I always do and pick up yet another skill, I may never need to buy a razor again.

A better question is, are the attributes commonly associated with men something we evolved beyond? Men typically are more predictable than women at any given time, more assertive, are motivated by physical things, are driven to compete and succeed at different interests than women. The downside to this, is men more often than women will behave recklessly, and aggressively. These characteristics though are even now being portrayed as positive attributes—in women, as this recruiting commercial for the United States Marines Corps suggests.

Have we moved past the point where the potential for the negative is too much of a liability for any benefit it can provide? Competition often breeds adversity, which does not have to be a bad thing. Teaching others in that sense, to overcome adversity and handle it when it defeats them while they are young may be in their best interests later on. Others might be less assertive, and might have a more difficult time adjusting so the argument to show respect for the brainy kid also has merit, because one might not grow up and cure cancer if he or she is always being put down. Is developing confidence through physical strength best frowned upon, to allow for the more cerebral, even one that might go so far as to act (ahem) like a girl?

Why does it have to be one or the other? As I write this, I am at my son’s Tae Kwon Do class. I am reminded of last week while he was sparring a older boy, with a higher belt. My son comes across as the brainy kid; in fact he takes an advanced math course because it comes easy to him. That day, his opponent moved to strike with a round kick. In response, he stepped in closer to avoid the kick’s impact and landed a front kick to his opponent. His opponent, a larger and more experienced martial artist, lost his balance and found himself on the floor. At that moment, my son beat his opponent by outsmarting him. He learned more about himself than I could ever teach, but he’s still a math geek.

In the end they shook hands and moved to their next opponent. No hard feelings.

If men acting like men are frowned upon, perhaps a way to fight this perception is to understand why those attributes are positive and where to apply them. The fact these attributes are being encouraged in women is proof enough then are a benefit to society. The attributes cannot be negated, unlearned, or taken away, they are hard wired psychologically and genetically. The trick then becomes learning how and when to strike, and use the inherent strengths tactically. Perhaps then, critics will see the problem is not masculinity, but in their own shortcomings.

As for the beer, it appears Full Sail went and rebranded unfiltered Sculpin. Which for the IPA…people is not a bad thing. Not the hoppiest of IPA out there, but if you dig grapefruit and texture this will not dissapoint. Full Sail Malted Milkshake IPA: 2.7/5

January 19, 2019
Enslaving Yeast – Brewing an All Grain Beer

That’s it. We’re at the end. Today we’ll go through the steps to make a beer starting with some malted barley, some hops, water, and yeast. I just recently brewed up a batch of my Saison, which has been tweaked to my tastes, and is fairly popular with visitors:

Saison:

Yield: 5 gallons

Grain bill (assuming 80% efficiency)
6 lb 2-row
4 lb Pilsner (preferably Belgian)
1 lb Crystal 8L
1 lb Malted wheat

Mash at 148 F for 90 minutes

90 minute boil with the following hop additions:

1.5 oz Saaz (2.8% AA) at 90 minutes
.5 oz Saaz (2.8% AA) at 20 minutes

This should end up with an OG of ~1.050, and a FG of ~1.008 for about 5.5% ABV

Pitch with a saison yeast (I usually use 565, but used a new one for this batch).

So what’s different with All Grain versus Extract? For All Grain beer, you’ll be starting with malted barley, and need to convert the starches in it to sugars. This is done in the mash. You’ll need a 10 gallon (or larger) insulated (or heated) container with some manner of filtering out the grain from the wort. This can be done with a stainless steel false bottom, which is something like a colander with smaller holes that sits on the bottom of the mash tun over the spout where you’ll be draining the wort. Or, you can use a bag that you attach to the side of the mash tun. The bags are cheaper, easier to clean, and prevent stuck sparges. The only problem is you’ll have to lift a heavy (water + grain) bag out of the mash tun in order to clean it.

There are two main enzymes that will break the starches into sugars, Beta Amylase and Alpha Amylase. Now, these two enzymes have different temperature ranges that they’re most active in, for Beta Amylase, that range is 131-149°F; for Alpha Amylase, that range is 145-158°F. Anything above those temperatures will denature (break) the enzymes, and they’ll stop working. The lower the mash temperature, and the longer, the more fermentable sugars you will get from the grain. The higher the mash temperature, the more unfermentable sugars you’ll get. Too high of a temperature (or too short a mash time), and you’ll have unconverted starch in the beer instead of sugar.

Using a calculator, we figure out what temperature we need to heat the water up to so that when it is mixed with the malt, it’ll be at our expected mash temperature. This is known as the strike temperature. In this instance, my strike temperature came out to be 160 F. We then take the malt and add the hot water to it.

During this part of the process, you’ll want a mash paddle, which is used to stir up the mash and break up any dough balls that form. You can use a big whisk (or spoon) if you want, but stay away from the $5 cheap plastic mash paddles, they do not work all that well for batches over 1 gallon..

Then we put the top on the mash tun and wait, stirring it every once in a while if you so desire (which will up your efficiency a bit). So since this is a 90 minute mash, we’ll take this time to discuss efficiency. There’s two main measures of efficiency that matter to the home brewer: Brewhouse efficiency – how much of the sugars did you get to out of the malt and into the fermenter at the end of the day (80% is a good standard to reach for); Conversion efficiency – How many of the sugars did you get out of the malt. These numbers will be different, because there’s going to be some loss in water absorbed by the grain, left in the mash tun, and left in the boil kettle at the end.

So while the mash is going, we’ll also heat up water for sparging (rinsing more sugars off the malt). We want this water to be hot (I usually aim for 185 F and boiling), because we want to stop the conversion process, and because we need to get all of this wort up to a boil anyway. I do a 2 step batch sparge. So after draining the mash tun, I’ll dump hot water over the grain and drain it twice. You can do a single batch sparge, or even a continuous sparge (where you have a pump recirculating the mash over the grain).

All of these runnings will go into the boil kettle and brought up to a boil. At this point, you follow the same steps as you would for an extract batch. Now you just have to clean up your mash tun, and decide what to do with the spent grain. The grain still will have some sweetness to it, and can be used to feed livestock, dried and ground into flour, or used in its current state to make spent grain bread.

And for sitting through all of these columns, here’s a bonus recipe:

English Mild

Yield: 5 Gallons
OG: 1.034
FG: 1.008
ABV: ~3.3%

60 Minute boil

Grain bill:

4 lb Maris Otter
1 lb Crystal 90 L
1 lb Crystal 30 L
1 lb Carapils

Mash at 150 for 90 minutes.

Hops:

1 oz East Kent Golding (7.2% AA) at 60 minutes

Ferment with a Dry English Yeast (I use WLP007 for this one)

January 13, 2019
The Wall

I personally did not watch President Trump’s address. As it turns out, Tuesday is a gym day and I was not going to watch it anyway. A physical impediment strikes me as a foolhardy expendeture because where there is not a long stretch of desert, a mountain range, a wide river patrolled by Texans, or generally something else that is going to kill you before you reach civilization, there is already something there. I travel to Mexico at least twice a year, believe me the fence is already there. This is entertaining to watch however, as the amount of money they are quibbling over is a trifle compared to the overall federal budget. While the effectiveness of a wall or fence is debatable, the amount of money is small enough compared to budget to not matter yet large enough the average person will never see in their lifetime. I also find declaring a national emergency to fund it as a needless power grab, that will bite team red in the ass later on.

That said, the winner of this wins in terms of optics only. Personally, I think Trump is going to get the funding or something resembling it for two reasons:

1 – Unfortunately, government employees are a team blue constituency…

OBEY

2 – While the jokes on social media centered around the team blue response being akin to Bond villians or your parents staying up to yell at you because you came home after curfew….for me something else came to mind.

The loser in these things always seems to be the one that looks like the bigger asshole and lets face it, Trump is blessed by his enemies. As much as I dislike the 33 dimensional chess argument, one might ask why did Trump not try to pull this before?

What? Pull this on Paul Ryan, and be the bigly man that kicks a puppy?

This is my review of Clown Shoes Brewery North of Sonora:

This reminds me of a story…

In the beginning, there was the Treaty of Guadalupe-Hidalgo, this marked the end of the Mexican-American War and resulted in the map looking almost like it does today with one exception. Due to lobbying efforts from the railroad industry; because of the Gadsden Purchase in 1853 the map now looks like it does today. I spoke of this before; it is when my family became American but this story is not about me. This story takes place on August 27, 1918 and is called the Battle of Ambos Nogales.

You think the border is open now…

Prior to this incident, Nogales was a single town between two countries, and today in a sense it still is. Back then though there was no fence. There was a street called la Calle Internacíonal or International Street with the exact border being marked by an obelisk. I have driven on it myself, and crossed it more times than I can remember.

At the time US Customs allowed residents of Nogales, Son to walk across the street and purchase food and other goods from Nogales, AZ. Tensions between the two countries became strained due to the Zimmerman Note. You might recall that from your American History class. The conspiracy was Germany wanted to bring Mexico into the War against the United States. Hopefully, by the time this article goes live that link comes without the disclaimer about the government shutdown… To account for the frequent crossings, US Customs issued passes to residents of Nogales, Son. The Mexican government also followed suit resulting in a confusing process—to cross the street.

This incident began when…

[…]a carpenter named Gil Lamadrid was walking back into Mexico. As he crossed the border, a U.S. Customs Inspector ordered him to halt, curious about the large parcel he was carrying. Only a few feet away, Mexican customs officers directed him to ignore the summons and continue into Mexico. Gil Lamadrid became confused and hesitated as the two competing groups of customs agents shouted instructions to him. At this point, a U.S. Infantryman raised his Springfield rifle to encourage his return. In the midst of the ensuing commotion a shot was fired, and the carpenter dropped to the ground.

Thinking that the man had been shot, a Mexican Customs Officer grabbed his pistol and opened fire on the U.S. guards, wounding an army private in the face. A U.S. Inspector drew his revolver and returned fire, killing two Mexican Customs Officers. Shaken but unhurt, Gil Lamadrid jumped up and sprinted down a nearby street. As the sound of gunfire rattled the neighborhood, citizens on the Mexican side of the border ran to their homes and picked up rifles to join the Mexican troops

…and hillarity ensued.

In response, the famous 10th Cavalry was deployed to the town….where enlisted were not allowed in a few establishments in Nogales, AZ. If you ever go to Nogales, you will notice it is sprawled across several hills. Perfect for guerilla warfare. A white flag was eventually raised on the Mexican side of town around 5:45 PM but shots were still fired until 7PM. It resulted in the death of the mayor of Nogales, Son who attempted to stop the violence by walking on International Street with a white hankerchief tied to his cane to plead with both sides. Him along with 129 other Mexicans and 4 Americans. With an additional 330 wounded.

Later both sides decided the only way to keep this from reoccurring was to separate both sides, and other towns quickly followed suit. At the cost of what was then, $5000 ($80,250 today), a fence was errected between two sides of a town split between two countries.

Paid for in part by Mexico.

Now this beer is interesting because it is flavored with agave. Making it rather sweet, too sweet perhaps but they call it a porter so it sort of works. There is also some vanilla worked in there somewhere and it is aged in rum barrels resulting in something you will want to share with somebody else, a neighbor perhaps, so you at least are not alone in the experience. Fitting, but given the price tag one that I am not likely to buy again. Clown Shoes North of Sonora: 2.9/5.

January 12, 2019
Enslaving Yeast – All Grain Beer Part 3 – Water and Yeast

Today, we’re at the last two ingredients used in beer. Both of which are more complex than any of the ingredients we’ve talked about so far. That’s right, now it’s time to talk about water and yeast.

Water is usually the last thing most homebrewers start researching, which is somewhat strange since 90% of beer is water. Water chemistry is why there are different styles of beers associated with different regions. The water sources used in those historic breweries were well suited for specific beer styles. The brewers may not have understood the water chemistry, but they knew which beers tasted better when they made them. One of the most important of these towns is Burton-on-Trent and you can buy Burton salts to this day to adjust the chemistry of your brewing water.

Most of the larger commercial breweries today will user reverse osmosis filters to make a neutral water, then adjust the water to what they want with additions. Homebrewers do have the option to do this as well, but it increases costs, and prep time. If you want more visibility into what your tap water has in it, you can either contact your municipal water department, or ask at your local homebrew shop. If you’re on a well or other water source, you may need to spring for the water test yourself.

If you want to start making changes to your brewing water, Bru’n Water is a highly regarded site and source. Be warned, it’s a deep subject and it can be really easy to get into the weeds here. Another option is to brew a variety of styles, and see which ones you’re happy with and focus on them. Then work on adjusting the water chemistry to better match the styles that you’re not happy with the results of.

Yeast is the other dark art ingredient. There’s an old saying in the brewing world that brewers make wort, yeast makes beer. You’ve spent time and money to make this wort, and now you throw a living organism in there to spoil it in a very specific way. While I named this series Enslaving Yeast, really you’re going to be building an all expense paid, luxury resort for the yeast and throwing them in.

There’s two major families of yeast strains used in brewing: Ale, and Lager. In general, Ale yeasts (top fermenting) can tolerate higher temperatures, and will produce more flavor notes. Lager yeasts (bottom fermenting) need a lower fermentation temperature, and will generally be a slower ferment.

The key to a good fermentation is healthy yeast. The key to healthy yeast is making sure the proper nutrients are there, you pitch the correct amount of yeast, and the yeast is healthy to begin with. One of the easier ways to do this is with a pitch rate calculator. This will estimate how many healthy yeast cells you’re throwing into your wort, and how many you’ll need for a good clean fermentation. The reason you want healthy yeast is to make sure they reproduce faster then wild yeast or bacteria, and you get the flavor profile you want.

Another option is to make a starter (which you can also use to make extra yeast to set aside for a later batch). To make a starter, mix up some fermentables (DME is the preferred one here) with water in a ½ to 1 gallon jug (or flask if you want to look fancy), put on an airlock, and shake it up on a regular basis. You can also buy (or build) a stir plate to keep the yeast agitated for the day or so it will take for them to propagate enough. Then you can cold crash the starter, pour off the liquid (which would technically be a very flavorless beer), and pitch (or save) the yeast.

If you want to harvest yeast from a commercial source, save some dregs of a bottle conditioned beer, and pitch those into a small starter. Step that starter up a couple of times (say from 16 oz. to 32 oz. to 64 oz.) and you’ll have a viable amount of yeast to pitch. Keep in mind your sanitation here, and some brewers do use different strains of yeast to bottle condition their beers then they do to ferment them. There’s quite a few threads around on the homebrewing forums talking about who uses what. I’ll say that I detected no difference between the Saison DuPont yeast and the WLP565 in a batch I made. Also, that if you go with Ommegang yeast, it ferments hard and fast… use a blow off tube. Harvesting dregs is also one of the few ways you can attempt to culture some items such as the lambic blends (for sour beers).

The last thing you’ll want for your yeast is a stable temperature range in their preferred temperature range. Different yeasts have different preferences, and they will generate heat themselves as they go through the fermentation process. While temperature control is generally believed to be really important, as long as you have stable temperatures, you’ll generally be able to make good beer (so don’t put it next to a heating/AC vent).

That’s the ingredients, next we’ll go through the mash. The only difference between all grain brewing and extract brewing.

January 6, 2019
It is January 5th. You know what that means…
I pulled into the parking lot at my gym. I have gone there for years; people there know me but they don’t know my name. Its cool. Except two things occurred to me when I couldn’t find a place to park.

The first? Its thst time of year…Rezos. The second? Which one of these assholes drives the Brabus!?

Seriously though, why drive such a beast on city streets?

This is my review of Lagunitas Night Pils.

Every time this time of year people on social media that make it a habit out of telling the world they go to the gym starts posting memes making fun of fat people at the gym or people making New Years Resolutions. I am not going to do that. I refuse to poke fun at somebody trying to better themself. It is curious though, how many people take up going to the gym around New Years.

It is actually quite substantial. A few popular chains cite a spike in memberships as high as 40%. It is to the point where comparisons to the insurance industry are made, in the sense that the smaller proportion of people that do indeed get their money’s worth from their membership (namely, they go) are subsidized by the larger proportion of people that pay for an annual membership in January and do not use it.

A few January gym factoids include:
- 4% dont make it past January, and an additional 14% drop off around February.
- Women are less likely than men to keep their newfound lust for fitness.
- The business model itself, requires about ten times as many paying members than can actually get into the door.
- People who actually use their membership make >$75,000/year on average. I’m below average, apparently.
I actually did make a few resolutions myself but a fitness related one I did make was diet related. Intermittent Fasting, or not eating all day and pigging out in a controlled manner is what I decided to do. Just to try out and see how it goes for a few weeks. My reasons are twofold:
- I’m am more or less doing it anyway; I’m really just skipping lunch and not snacking.
- I spend a lot of money on lunch. Between $50-100/week. I just think of all the many more efficient places to put my money.
Hey fat boy. Its me…I got what you want.

The problem of course is this does require a bit of discipline and I get really hungry during the day. I assume it will pass to some degree, but I am about 4 days into it. I am doing a version of the 16/8 except I am timing it so that I do eat breakfast. So I went ahead and did a pre and post workout weigh in for those that are interested, and I’ll check back after 90 days to see where I am at. I assume you people will hold me accountable.

Pre-workout

Post-workout. Yes, I sweat off 3 pounds.

Another reason I picked this one, is technically I can still drink beer, and this one is really good. It is a Pilsner in a sense. It is a light, crisp lager with a nice hoppy finish. It comes across a bit like a black lager but does not incorporate the Munich Malts one typically finds in a German or Czech black lager. Dare I say, it is a Pilsner in blackface. Can I say that here? Lagunitas Night Pils: 4.1/5
January 5, 2019