You don't have to ferment it to get a rich flavor. You just have to use fresh ginger instead of dried or powdered. We make it with Fresh Ginger, Lemon juice, orange juice, cane sugar and molasses. Then force carb.
100% this. Sometimes it's audio books, sometimes it's long form podcasts. But usually I "find" about 20hrs a week for this and its been a great way to learn.
I also thought this was an odd statement to see. Electric cars really haven't been around long enough to give that kind of respect to time. A few brands have but the newer models are totally different beasts.
Vs ice which easily last long, long past 200k. I'm at 240k right now and it still performs perfectly.
As a side note on the newer ice vehicles I don't see how those terrible tablets that control everything will last long enough for the other mechanical problems in the cars to show up.
"where I live the actual plumbers get licensed, not the plumbing company."
Which then leads to plumbing shops were the licensed plumber doesn't even work there and just rents out the license to the business so it can operate. Plumbing certs are a complete pyramid scheme.
Looking at TTB's mandatory items on labeling [1] there is nothing about any dates. Some states have different requirements, and I don't know California's, but many states do not require any kind of date coding.
The amount of hops in the beers from that story were about as bitter as a common blonde ale.
The modern IPA is nothing like that anymore. Also its the aroma compounds of hops that breaks down so fast, not the bittering aspects.This is why you can store a Russian imperial stout (high hop bitterness, low hop aroma, very high abv) but not normally a double/triple IPA (high hop bitterness, high hop aroma, high abv) and defiantly not age a normal IPA or session IPA (high hop aroma, low abv).
*Some overly malty double and triple IPAs will age into a nice barley wine if given enough time.
