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In my years living in Japan, though, Ive changed. It started with water. I mainly drink water straight from the tap, and just got used to drinking it at whatever temp it came out. It was too much work to cool it down. Now I prefer it that way.
Then it was wine. People say that white should be chilled, but with my small fridge, and my buy and eat on same day shopping habits, chilling wine properly was too much work. Now I'm used to it, and find that when its chilled, its too hard to really taste, especially with the fruity and sweeter wines from South America that I usually drink.
Just recently I have come to appreciate barely cooled and lukewarm beer. I first noticed it with Belgian ales, that they really tasted completely different when cold, vs cool. Now I'll leave beers out, and drink them at room temperature.
Plus, beer retains maximum carbonation at about 13 degrees C, so the colder it's served, the flatter it is keep to the Fen Causeway
Over-chilling kills wines. And beer with any flavour to it too, which just makes it join the fizzy iced-drinks category (triple but unsubtle sensation, fizz-chill-sweet ie sodas, fizz-chill-bitter ie lagers).
There was craft beer on tap at our local organic fair last Sunday. The brewer malts his own home-grown barley and has planted hops so he will soon have his own. The result is carefully made and pretty good. He has what I'd call a brown ale, that is really decent stuff out of the bottle. But fizzed-up and over-chilled out of the keg, it was just bland.
But why? What's the point? keep to the Fen Causeway
Also, in Denmark at least, the vodka that gets you drunk cheaper than beer tastes like they dried it with benzene. Even diluting it 5:1 in cola will not overpower the aftertaste.
- Jake Friends come and go. Enemies accumulate.
If you want to enjoy the process, then we're back on my turf keep to the Fen Causeway
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