> You will do this one day, and you will not know you are doing it.
That is a profound statement.
I see older people behave in certain ways and think I will never be like that. Then I realize that I will be, and that when I am like that I will not know it. And therefore maybe I already am like that.
The problem is that this isn't always true, and it's hard to know when, since there's another thing that causes all old people to do something: They all lived at the same time.
There are certain ways that older people relate to food that is based not around being old, but having lived through the great depression. The same with the baby boomers, etc. We can already see that people who grew up around 9/11 and the recession will be different in certain aspects.
Even hobbies, may have much less to do with being old, and more to do with carrying over hobbies from an earlier age.
Think of it like 'old people names'. Those aren't old people names, they're 'teenager names' 65 years later.
This well-written tale should be a salutary lesson to me about getting too fixed in my opinions :)
It depends what you're drinking & where you're drinking it. Almost all the beer I order is served at room temperature.
Many sommeliers really recommending serving 'room temperature' red wines closer to cellar temperature or have fridges that just reduce temperature by a couple of degrees from the dining room in order to get what they want.
Another serious problem with ordering such beers on tap in the U.S. is that the beer in the line is often flat and stale, having sat for perhaps days due to its unpopularity here. Compounding this, I've found our bartenders are sometimes unfamiliar with the beers, and may add insult to injury by denying there's any problem.
If you're drinking in anything other than a true specialty bar in North America, from my experience it's best to stick to bottled beer from one of our excellent local alternatives, such as Ommegang or Unibroue.
I've been to the CAMRA beer festival in Paisley a few times with some friends and we usually go to a pub afterwards as tradition.
That cold pint of Tennents is heavenly after dealing with all the lukewarm ale.
Whether that should go all the way to room temperature depends on how warm your room is. (And how you like your beer.)
Eg https://belgium.beertourism.com/belgian-beers/duchesse-de-bo... suggests you drink the Duchesse de Bourgogne at 8-12C. If you start at 8C and let it warm up as you sip, you'll notice the taste change over time and the flavours and aromas develop.
If you sip your lager slowly, you are just going to have an insipid drink. Especially if you started with something as bland as Heineken.
> Eg https://belgium.beertourism.com/belgian-beers/duchesse-de-bo.... suggests you drink the Duchesse de Bourgogne at 8-12C. If you start at 8C and let it warm up as you sip, you'll notice the taste change over time and the flavours and aromas develop.
Same with Westvleteren XII. You're supposed to sip it over time. Lesser Quads don't taste great over the whole temperature range.
I even managed to get it on tap on a few occasions.
But was impossible to get in Singapore for years. I now found a supplier that has a few.
Of all places, Japan had good availability. But they seem to have a thing for Belgian beers.
But that's OK, sometimes you want a simpler beer and sometimes a more complicated one.
(Though to be snobby again: there are way better lagers around than Heineken..)
Definitely. I do like a lot of the craft lagers/IPAs.
Scotland is great for them. We've got tons of great brewers like Innis & Gunn, WEST Brewery, Williams Bros etc.
They sometimes do "seasonal" specials, which can be more interesting.
Meanwhile, Cherry Healey is learning how four basic ingredients – water, malted barley, hops and yeast – can be manipulated to make dark, heavy ales, light, fragrant lagers and everything in between. She is also uncovering the secrets of the perfect pint in a scientific study which shows that drinking beer from a curved glass makes it taste fruitier, while a frothy head and a higher temperature also improve flavour. Which is a win for the traditional British warm pint.
The warming up curves and going flat curves have to play together nicely.