I'll move onto Knowing About Wine once I Know everything there is to Know About Beer

which will be about when I'm 53.

I know about the differences between wheat, barley, rice, corn, and the different ways you can extract the sugar from each. I know about noble hops, English hops, American hops and Pacific hops (pacific being my current #1 tip top favourite: try Thronbridge's Kipling - made entirely with Nelson Sauvin hops from New Zealand - it is, in official BJCP terms Fucking Top Notch). Ive even got some Japanese hops (Sorachi Ace) in the cellar to make something with.

I know a bit about infusion mashing and batch sparging. But not decoction mashing. Or any other sort of sparging.

I know a bit about the two different species of cultured yeasts (and some of the characteristics of the different varieties therein - attenuation and flocculation and that), but f**k-all about wild yeasts.

I know nothing about: Belgium. Monks. Abbey beers and that. (apart from that they're often super tiddly but very tasty).

See? There's bloody loads to know about beer. I couldn't possibly start in on wine yet.

Posted By: Arizona Bay, Sep 26, 11:11:31