narspawn

This makes me happy. I like it when America is not the backwards one.

I love how the person with the most right to be a "beer snob" speaks out against this.

I'd like to vouch for the 120 minute by saying it is indeed undrinkable straight for the store but after letting it condition for 6 months it's incredible.

I know the air thing is not constantly that bad, but nonetheless, do you find it depressing? Are there common ways to cope with it?

To what extent do you think bioengineering yeast will affect upcoming beer styles?