tag:blogger.com,1999:blog-5445569787371915337.post2308005528414266561..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Beer, scientifically and socially considered (part three)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-42511354068740304282015-04-18T11:57:04.126-07:002015-04-18T11:57:04.126-07:00J. Karank,
I think that's what the dangerous ...J. Karank,<br /><br />I think that's what the dangerous bittering agents were for,Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-1444086927266781832015-04-16T14:57:54.740-07:002015-04-16T14:57:54.740-07:00Wouldn't you want to raise bitterness in a dil...Wouldn't you want to raise bitterness in a diluted beer? J. Karankahttps://www.blogger.com/profile/12245437582113924314noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-58821529041775749282015-04-13T13:26:45.703-07:002015-04-13T13:26:45.703-07:00You can add quite a bit of salt to a sugar solutio...You can add quite a bit of salt to a sugar solution before you taste anything recognisable as salt - to begin with it even seems to accentuate the sweetness. Presumably that's what was going on with those milds, with the added benefit of heightening the drinker's thirst.Philhttps://www.blogger.com/profile/07009879034507926661noreply@blogger.com