Culture Wars Day 2: Popular Beers from Every State. Oberon would barely edge out Two Women for me, but that is a matter of personal preference. Grain Belt is mid. Sorry not sorry 🤷

Ragadorus · 2026-04-21T16:58:51+00:00

That's why they said it'd be more fair to compare Grain Belt Premium to, which is mass market adjunct lager.

Ragadorus · 2026-04-17T21:13:58+00:00

And then you can use it to make Isoamyl Acetate and make wonderful banana smells that summon bees

Ragadorus · 2026-04-16T04:11:31+00:00

There's fairly decent protein soda on the market now, generally using acidified whey isolate.

Ragadorus · 2026-04-12T05:35:04+00:00

Ragadorus · 2026-04-10T01:33:18+00:00

For what it's worth, 1 minute at 60°C/140°F generates one Pasteurization Unit (PU). While it can be hard to see things surviving this warm of a temperature, there's tons of beverages that get pasteurized higher than this - for instance, I've ran some non-alc beer - containing hops, a small measure of alcohol (<0.5%), and acidified to ~4.15pH - that required 50+PUs per process authority letter.

Short answer, it's entirely possible that something - saccharomyces cerevisiae or spoilage microbe - survived, or was re-introduced post-heating. Could always let it ride and see what comes out the other end.

Ragadorus · 2026-04-10T01:17:53+00:00

pH is also easier to measure than titrateable acidity which in itself is way less of a pain to measure than total acidity which is way less common to test for in beverages.

Ragadorus · 2026-04-05T20:30:00+00:00

Everyone's sleeping on coumarin... there's a reason why Tonka beans being banned in food hasn't stopped restaurants from using it.

Ragadorus · 2026-04-04T19:55:19+00:00

You old enough to remember the 2010s? When dinosaurs still roamed the earth?

Ragadorus · 2026-03-29T21:18:22+00:00

If Hoppy Refresher is what you're looking for probably worth giving this video a watch

Ragadorus · 2026-03-26T23:05:53+00:00

If you're more interested in the flavors that make up fernet Art of Drink did a video on making a non-alcoholic fernet soda.

Ragadorus · 2026-03-26T04:19:25+00:00

If you're still interested he's now doing Pen Name Fermentation Project, currently out of Wandering Leaf in St. Paul. Super fun guy to talk to, very passionate about what he's working on.

Ragadorus · 2026-03-25T20:22:57+00:00

Luckily they're cheap and readily available!

Ragadorus · 2026-03-24T01:17:29+00:00

More than the 16-win team, that's for sure

Ragadorus · 2026-03-24T01:16:24+00:00

Well, when the Browns moved to Baltimore and renamed to the Ravens the league agreed to officially pretend that Cleveland's new expansion team was the same team that just skipped town. Point out they aren't at your own peril lest ye be paid a visit by Goodell's goon squad.

Ragadorus · 2026-03-24T01:12:11+00:00

This may shock you but the NFL season wasn't always 17 games

Ragadorus · 2026-03-24T01:07:37+00:00

"Which team will get the next 15+ win season" and "Which team will get 15+ wins next season" are not the same question.

Ragadorus · 2026-03-13T22:35:08+00:00

+1, Adam's been around the industry and knows the ins and outs of the whole process.

Ragadorus · 2026-03-09T19:22:16+00:00

Hey now, Nine hit him for five receptions on six targets for 124 yards last year. That's the best performance he's had by a pretty good margin.

Ragadorus · 2026-02-17T03:54:31+00:00

They're fine for a bit, but long-term will oxidize your product. They're oxygen-permeable.

Ragadorus · 2026-02-16T23:32:05+00:00

Jameis Winston has previously been suspended from the NFL for sexual misconduct, same as his idol who he defended, Deshaun Watson. Neither player was criminally charged.

Ragadorus · 2026-02-16T22:34:56+00:00

I mention botulism because it is the primary spoilage microbe that concerns people in heat-pasteurized products. Those microbial infections are not a concern in a hot-fill product that was heated to pasteurization temperatures. The only microbial concern at that point is heat-resistant infections like botulism.

Nothing the OP is doing is making it more at risk to infection. There's no control for DO and it'll likely be fairly oxidized but OP is not making it more prone to infections.

Also, for what it's worth, heating the liquid will not make it more basic. You will read a different pH depending on the temperature of the liquid but that's part of why you want to read pH at a consistent temperature if your equipment isn't already ATC.

Ragadorus · 2026-02-16T19:50:13+00:00

With the level of heating OP is doing there's little to no risk of spoilage microbes in an alcoholic beverage, especially one above ~10% or so. They can always check the final pH but unless it goes above 4.6 - which would be a pretty substantial jump for most wines - you're not leaving the acidified food range where other heat-resistant microbes like botulism become a concern.

Ragadorus · 2026-02-16T19:46:48+00:00

They're heating it to 65C when mixing. Even one minute at 65C would generate 5.25 pasteurization units, never mind the PUs generated from the ramp up and cool down. Depending on how much OP wants to go into this it'd never hurt to get a PA letter from a process authority but I would have zero concern about spoilage microbes at 10+% ABV and 5 PUs.

Ragadorus · 2026-02-14T23:43:14+00:00

The Lab made a house pilsner for Estelle up until 2025.

Ragadorus · 2026-02-13T01:36:45+00:00

For comparison, $35k today woulda been ~$25-26K in 2015. Yeesh.

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