I've been making EdWort's Apfelwein for some time now out of Mott's apple juice and dextrose, and I've use Montrachet and 71B yeasts. I found some Musselman's Cider at Wal-Mart tonight and thought about making a dry-hopped cider with it. Here are my questions:
1. I've got several kinds of...
Bars wouldn't be able to keep my Dry Irish Stout in stock...I think and I've been told it's that good. A couple of my MO SMaSH APAs (Centennial and Mosaic) have been outstanding.
The rest...probably not, but they're still typically better than a lot of the swill that's typically on tap...
If I'm trying to impress someone with my brewing skill I usually just pour them a beer... ;)
If someone is just curious about the dark art of brewing beer I put it in terms they'll be able to relate to (like "make tea..."). If someone wants to learn how to brew beer on their own I talk to...
The pretty girl probably isn't going to be going home and brewing beer based solely on the directions she got from a guy at the bar. Trying to pick up a chick by talking about brewing is bad enough...start talking about mash temperature and enzymes and you're sure to be going home alone... ;)
It depends on how cute the listener is (explanation gets shorter as she gets cuter...), but I'll usually say something like this:
You make a kind of "tea" out of crushed grain (I leave the "malted" part out because it adds to confusion) and hot water to get the sugars out of the grain. Then...