Steve Beaumont wrote:I read the print version yesterday and didn't think it was too bad an article. He got the cloudiness from protein haze part right, which most people miss.
The tasting notes, on the other hand, had me cocking my head. Clove in Blanche de Chambly? Banana in Hoegaarden? Everyone's taste buds are different, true, but really...?
Beppi wrote:It's a fact I learned decades ago working on the quality-assurance line for a major brewing company. You can tell for certain when two glasses of the same beer or bubbly are served side by side and one remains frothier than the other. Dear restaurateurs: Rinse your glassware. Now rinse again.
Beppi wrote:Pretentious beer closures. What's up with all those new beers sealed with a champagne-style mushroom cork and wire cage? Is a reliable, easier-to-remove crown cap not pretentious enough for you? If we wanted Veuve, we'd buy it.
Tapsucker wrote:Maybe we should all invite him out for a night at Volo or C'est What and help him along.
SteelbackGuy wrote:I don't buy his "If we wanted Veuve, we'd buy it" argument.
So it's ok to cork and cage a $60-$120 bottle of Champagne, but not a $20-$30 bottle of beer?
What's the difference? As if the cork and cage is so much more work to get off anyway. What a crock.
Has he ever thought that maybe, just maybe, some people DON'T WANT TO BUY VEUVE! Maybe, just maybe, SOME PEOPLE DON'T LIKE CHAMPAGNE! Maybe some people want a beer!
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