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Except that 80% of German beer that is drunk it good or better beer and 80% of american beer that is drunk is mediocre or worse. You can find very bad beer in Germany and great beer in the US. The big difference in Germany is that most beer that is sold in bars is from the one of the local breweries, which on average is 3 per town (from 1000 pop.). In many cases you have larger beer houses that brew and sell their own beer. On average you get better beer in Germany than the US.
- from a USA/German national
The problem that I found while on my beer tour of Bavaria, is that you only see a few styles at the biergarten. Helles lager, hefeweiss, dunkel, and a radler or two. I feel like though there are fewer craft breweries in the US, we are surely catching up thanks to a wonderful craft renaissance here, and the styles are vastly more varied. Also, it's now much more difficult to get a poor beer from a craft brewer, since the competition is really intensifying. I urge you to reconsider your statement by spending a long weekend in Portland. (The one at either coast). Disclaimer: I am a beer brewer. -ZX
it was called "small beer" not "short beer"
Small, short, I just speak American.
Even modern beer doesn't contain enough alcohol to kill bacteria; the important thing is that to make beer you had to boil it
Interesting. I wondered why the small alcohol content worked (maybe it helped a little?). I also wondered why they didn't just boil water, whether it was ignorance or just a preference for beer instead of water (actually I still don't know). I'm also obviously no brewer, as I didn't know you had to boil water to make beer.
I am a brewer, so what you'd learn is that while the small amount of alcohol helps to stem biological activity, there are two parts to ensure bacteria doesn't contaminate the end product - first, that the product is boiled is the true sanitation, but secondly during primary fermentation the active yeast strains compete with bacteria and win (or else it wouldn't be tasty). The fact that beer uses hops is another aid to the effort. The acids in the hop plant have effects that prevent spoilage, such as antibiotic and bacteriostatic qualities against gram-positive bacteria strains, and it seems to fend of molds as well. This way before refrigeration you could cask the beer in the fall/winter/early spring and then put it into a basement or as the germans did, bunkers by river beds, to drink it throughout the summer. Of course, there are exceptions such as belgian sours that purposely utilize brettanomyces, pediococcus, or lactobacillus to introduce the characteristic tang, but that's a little off topic and an entirely different conversation. -ZX
Yeah. It's gotten pretty ridiculous that you need approval to put things in a specific store so people can use them. This is something that Microsoft actually got right.
Yes, I only buy user-generated content for Microsoft platforms on my local street corner. Farm-grown FTW!
Nothing succeeds like excess. -- Oscar Wilde