Kates Playground, Vids

Beerthday Gold Pils

born in a September afternoon, late summer, between the desire to start again and to enjoy a little more 'heat.

very hard water (with today's language we would say "mineral") is the one that brought the style to establish itself there, in Plzen, to establish itself as an innovative and guessed. At least on this, no rain, I made the right choice. But the fretta di fare le cose, forse, mi ha portato a qualche errore di troppo. Certo, la birra la si è sempre fatta, da sempre, con tutti gli strumenti più assurdi ed in tutti i modi. Ma se si è evoluta fino al gusto che ha ora, significa che delle impotanti novità di processo sono state portate. Significa che bisogna sfruttarle per ottenere un prodotto non solo degno di essere chiamato birra, ma anche dal flavour non qualunque e che non si accontenti della sufficienza e dell'etichetta «è bevibile, è buona...!».

Questa bohemian pils, come da buon kit da homebrewer, è bevibile, è buona dunque...ma dovevo dosare meglio lo zucchero della carbonazione, e tenere più conto della densità iniziale e Final OG and FG: perhaps always be considered as failing to prove mechanically not think really that crucial to the final characteristics of the beer ... I thought influisse only the timing of maturation, not aging itself on ...! Rookie mistake, despite the 3-4 years of homebrewing, but sometimes you need to do things alone to see how you really treated as an art! More than error, superficiality. And so this
pils born, between the rush of it and give her time to help it mature in November and safety of it just as well.

The product is not bad, but being there really Pils ... a bitter taste.
But with a good mushroom risotto, there is really good, the sour and bitter hops blend in well with the mellow taste stemperante mushroom and rice starches.

The road seems simple, but it is a slight slope: Berci up better!

Melting Temperature Primer Calculator

Cheers!

Brits would say so, for both reasons why I'm writing this inaugural post.

The first creature to greet this new website was born at this time. E 'created for various reasons, was already in the air and thoughts but the lack of willingness to put personal thoughts in a blog almost inviolable made me desist from my open space. Until now. Until the moment I focused that I can not talk about everything and anything, but I can now speak of the one thing that I most of all by kidnapping a few years now. Yes, this blog is dedicated to beer. Beer as nectar, as a work of art as a catalyst of social relations of the drinker and those who produce it, the coveted beer, homemade, matured and finally tasted the beer and shared ... and that's it! The second meaning of

cheers is, therefore "health!" . Here I would really let go of all the senses and all the sensations of tasting beer, which can no longer be imprisoned in some concealed spaces ready to be blown away by the next back-up mental turn, but I want to be in a definite place to be shared, written and narrated ... just described.

Street with the first sip, then ... cheers!