On Wed, 18 Sep 2013 21:45:39 +0200
"Brian Schott" <briancschott@gmail.com> wrote:

> On Wednesday, 18 September 2013 at 19:40:58 UTC, Andrej Mitrovic wrote:
> > If there's any insight to come from this thread, it is that
> > most D
> > programmers seem to be suffering from crippling alcoholism. :P

I think you mean s/suffering/enjoying/ :)

But seriously though, I actually drink very rarely, and when I do
it's normally just one drink because I feel "That was nice, but I don't
particularly feel like any more". I just like to try stuff. It bugs me
not knowing what things I hear about are like.

If there's any beverage I overdo (and there is) then it's coffee.
Instacoffee (though I refuse to accept it as real coffee), french press
(hell, drip can be fine too), Boss Coffee (or other canned brands from
Japan), fast food and gas station coffee (it's often surprisingly
decent these days - Marathon and Sheetz in particular), or if I want to
splurge then Panera's hazlenut or any cafe's "Half-Caf Latte with Whole
Milk and Half-Shot of Vanilla" ;)  And Robeks has a great (but
expensive) hazlenut coffee smoothie.

> 
> http://xkcd.com/323/

Heh, strangely enough, I've actually hit that once. It's at the microscopic point where your inhibition decreases enough that you're motivated and driven, but not *quite* enough that your ability goes too far downhill. (Yea, gee, now I *really* don't sound like an alcoholic at all!)

XKCD is awesome.

On Wed, 18 Sep 2013 21:33:14 +0200
Jacob Carlborg <doob@me.com> wrote:
> 
> With dark rums, it nice to drink them slightly warm. Boil some water, pour it in a glass. Pour some dark rum in a Cognac glass[1], put the glass with the rum on the glass with water. The glass with the rum shouldn't touch the water, but almost. You get a completely different flavor. Very nice :)
> 

Ahh, the "makeshit double boiler" method. I do similar for certain sakes. Ie, the ones that say on the bottle they're best when warmed ;) Also the ones that are best hot, which would be the lower-quality ones and any that are getting old (Sake's not like most other boozes - after the initial aging involved in production, more time beyond that just degrades the quality. After six months, may as well just drink it hot. I think people calling "rice wine" in misleading that way. It's not even a wine at all, it's made from a grain, not a fruit.)

But I didn't know that about dark rum. I may try that sometime.

The ways I've had dark rum were probably mistakes: A "Dark and
Stormy" (dark rum with ginger beer), but problem is I don't like ginger
beer ;). And once I tried using it like a regular rum in a chilled
fruity drink. Yea, I guess I didn't know what I was doing.

How about a Screwdriver? Goes down easy, and gets you smashed (in a good way).

A generous amount of vodka
Fill it up with orange juice
A single drop of red food colouring for the rusty Mars colour

>
> Ahh, the "makeshit double boiler" method. I do similar for certain
> sakes. Ie, the ones that say on the bottle they're best when warmed ;)
> Also the ones that are best hot, which would be the lower-quality ones
> and any that are getting old (Sake's not like most other boozes - after
> the initial aging involved in production, more time beyond that just
> degrades the quality. After six months, may as well just drink it hot.
> I think people calling "rice wine" in misleading that way. It's not
> even a wine at all, it's made from a grain, not a fruit.)
>
> But I didn't know that about dark rum. I may try that sometime.
>
> The ways I've had dark rum were probably mistakes: A "Dark and
> Stormy" (dark rum with ginger beer), but problem is I don't like ginger
> beer ;). And once I tried using it like a regular rum in a chilled
> fruity drink. Yea, I guess I didn't know what I was doing.

Dark and Stormys definitely were not a mistake! I used to fly through Bermuda on business trips (long story) and was introduced to them there. The bartender made them with Gosling's Rum and whatever the local ginger beer was (not to be confused with ginger ale, ginger beer is spicier). I highly recommended it for those who have never tried one! Gosling's is a nice dark rum, not terribly hard on the wallet either. It's a shame the ginger beer disagreed with you, a good solution is to just use more rum to water down the ginger beer flavor a bit :). I'll have to try the dark rum warmed up sometime, it sounds like a nice Fall weather drink.

On Wed, 18 Sep 2013 14:30:21 -0500
captaindet <2krnk@gmx.net> wrote:
> ouch!! this gives me a phantom acid reflux. Yuengling is hardly german/czech lager/pilsener style but rather appalling. the little flavor it has is mostly metallic/sour. (disclaimer: last time i tried it was in 2005.)

Well, if you're German, then that doesn't entirely surprise me. As an American who only rarely has beer, I'm *far* from really knowing what I'm talking about ;)

But for an inexpensive american beer, I found Yuengling to beat the heck out the others, or at least Yuengling's Lager anyway (I didn't really care for their Black & Tan). I mean, stuff like Bud Light is *everywhere* in the US and I find it completely undrinkable (seriously, it's *really* disgusting), but Yuengling's Lager I can actually enjoy.

>
> yes, i do love my beer. being a german who lived several years in the UK and US (and currently do) i have quite an opinion on this. first thing, i had to give up the idea of finding german style beers (which is mostly pilsener and wheats). buying the stuff imported from germany does not work either, at least not for pilsener, as it is invariably stale and off* (no preservatives!),

I'm very curious what you think of Stella Artois. Being a Belgian beer, how does it differ from a typical true German beer? And is it noticeably different in US than in Europe (if you've tried it both places)?

> 
> but the imported wheats from germany are usually good, not stale

I've had a couple of those, they were indeed pretty good. As for the american wheats, I've had mixed experiences with Blue Moon. There was once or twice I liked it, but other times it seemed pretty bad. I don't know why that was.

Actually, I once had an imported German non-alcoholic beer. Yea, I know, I know, "non-alcoholic beer", but I'd never tried a non-alcoholic before so I was curious. And I figured "Well, if anyone can make it good, Germany probably can." It was a good guess - one of the best "beer"s I've had!

> 
> as for american beers that resemble fresh/authentic german/czech pilsener most, i can recommend lagunitas pils, victory brewing pils,

I'll definitely have to try those.

On Wed, 18 Sep 2013 21:45:42 +0200
Jacob Carlborg <doob@me.com> wrote:

> On 2013-09-18 20:49, Nick Sabalausky wrote:
> 
> > Sam Adams is well regarded but I've always found any of their varieties overly bitter. But then I'm not usually into the bitter ones anyway - Stella is more my style (or many of the other "German beer purity law" imports). If I do go for a bitter one though, Sierra Nevada's IPA is quite impressive.
> 
> If I recall correctly, Stella doesn't taste very much, but I can be wrong.
> 

It's possible that might have something to do with why I like it...I enjoyed Labatt even though it basically tasted like water (or maybe because of that?? I do like water...)


> They also have a beer called Ctrl Alt Delete :)
> 
> http://www.nilsoscar.se/index.php/en/sortiment/ol/ctrl-alt-delete
> 

That's both awesome and incredibly frightening!

On Wednesday, 18 September 2013 at 19:33:15 UTC, Jacob Carlborg wrote:
> On 2013-09-18 20:39, Nick Sabalausky wrote:
>
>> Particularly the flavored ones :). Like Coconut/Pineapple Parrot Bay, or
>> Malibu. Tried Capt Morgan's spiced rum once too, very good. Not so
>> big on black rum when I tried it, but maybe it was just the
>> brand or needs the right mixed drink.
>
> Nooooo, not Captain Morgan. It's horrible. Captain Morgan, Bacardi and Negrita (if I recall correctly) are the three worst kinds. At least of what is common here.
>
> Havana Club is very nice standard rum. Nothing fancy, good for mixing drinks. Ron Barcelo is another good rum. Cruzan is also very nice, unfortunately I can get it here.
>
> If you want something better, for drinking as it is without mixing, kind of like with Cognac, a dark rum is best. Rum Plantation Grande Reserve Barbados is one of my favorites, very affordable. Diplomático is a bit more expensive but very nice.
>
> Mount Gay is a nice rum, both good for mixing drinks and drinking as it is.
>
> With dark rums, it nice to drink them slightly warm. Boil some water, pour it in a glass. Pour some dark rum in a Cognac glass[1], put the glass with the rum on the glass with water. The glass with the rum shouldn't touch the water, but almost. You get a completely different flavor. Very nice :)
>
> I once tried a dark rum. At first I almost thought it was whiskey, it had a very smoky flavor.
>
>> Pirates (and ninjas!) know how to drink ;)
>
> :)
>
> [1] http://www.cognac-glasses.com/wp-content/uploads/2012/02/Cognac.jpg

+1 for Plantation!

On 2013-09-18 22:59, Nick Sabalausky wrote:

> Ahh, the "makeshit double boiler" method. I do similar for certain
> sakes. Ie, the ones that say on the bottle they're best when warmed ;)
> Also the ones that are best hot, which would be the lower-quality ones
> and any that are getting old (Sake's not like most other boozes - after
> the initial aging involved in production, more time beyond that just
> degrades the quality. After six months, may as well just drink it hot.
> I think people calling "rice wine" in misleading that way. It's not
> even a wine at all, it's made from a grain, not a fruit.)

I didn't know it had a name.

> But I didn't know that about dark rum. I may try that sometime.

A small piece of dark chocolate, of high quality and a high percentage of cocoa (around 70%), is a great combination. Nice way to end a dinner.

> The ways I've had dark rum were probably mistakes: A "Dark and
> Stormy" (dark rum with ginger beer), but problem is I don't like ginger
> beer ;). And once I tried using it like a regular rum in a chilled
> fruity drink. Yea, I guess I didn't know what I was doing.

I use dark rums in fruity drinks as well but it depends which kind of rum you use. Dark rums for mixing drinks I would go with any of the first stet of rums I listed: Havana Club, Cruzan or Ron Barcelo.

I guess it also depends on what kind of ginger beer you use. I sometimes mix dark rum with ginger ale, the kind that's like soda, and some freshly squeezed lime, then you get a Fidel Castro.

The right rum for the right kind of drink.

-- 
/Jacob Carlborg

On 2013-09-19 05:10, Jon wrote:

> I'll have to try the dark rum warmed up sometime, it sounds like a nice Fall weather drink.

I can highly recommend it. A nice way to end a dinner. Also goes create with a small piece of high guilty dark chocolate.

-- 
/Jacob Carlborg

On 2013-09-19 04:55, Meta wrote:
> How about a Screwdriver? Goes down easy, and gets you smashed (in a good
> way).
>
> A generous amount of vodka
> Fill it up with orange juice
> A single drop of red food colouring for the rusty Mars colour

I don't really like vodka.

Here are two nice drink recipes with rum:

(I have no name for this one) :

* 3 cl white rum
* 3 cl dark rum
* The juice of half of a lime and lemon
* Fill up with a juice with the flavors: orange, apple and passion fruit

Mix with ice in a highball glass.

Bahama Mama (this is a big one) :

* 3 cl white rum
* 3 cl Malibu
* 6 cl dark rum, two different kinds
* The juice of half a lemon
* 10 cl orange juice
* 10 cl pineapple juice
* 1 cl grenadine

Mix in a shaker with ice. Serve with ice in a hurricane glass.

-- 
/Jacob Carlborg