40ozmaltliquor.com
September 11, 2003 7:44 AM Subscribe
This site is NSFW, at least the "drunks" images aren't.
posted by ashbury at 7:54 AM on September 11, 2003
posted by ashbury at 7:54 AM on September 11, 2003
Why are all your posts so damn highbrow?! Not all of us went to Harvard, you know!
posted by jonson at 8:30 AM on September 11, 2003
posted by jonson at 8:30 AM on September 11, 2003
i'm having trouble staying off of the floor, especially after "don't drink the whole thing!"
posted by djspicerack at 8:37 AM on September 11, 2003
posted by djspicerack at 8:37 AM on September 11, 2003
There is something about those pictures in the "40 Ounce Bitches" picture section - of women squeezing 40 ounce bottles of malt liquor between their naked breasts - that I find unbearably cute.
But the picture of the drunk guy pissing into a 40 ounce bottle (which he presumably had just polished off) is not cute at all.
posted by troutfishing at 8:38 AM on September 11, 2003
But the picture of the drunk guy pissing into a 40 ounce bottle (which he presumably had just polished off) is not cute at all.
posted by troutfishing at 8:38 AM on September 11, 2003
This link was posted just a couple of weeks ago.
posted by pitchblende at 9:02 AM on September 11, 2003
posted by pitchblende at 9:02 AM on September 11, 2003
There is something about those pictures in the "40 Ounce Bitches" picture section - of women squeezing 40 ounce bottles of malt liquor between their naked breasts - that I find unbearably cute.
My guess is that the "something" is the naked breasts.
posted by jonmc at 9:12 AM on September 11, 2003
My guess is that the "something" is the naked breasts.
posted by jonmc at 9:12 AM on September 11, 2003
This link was posted just a couple of weeks ago.
maybe hama7 was drunk at the time ... ;)
posted by carter at 9:14 AM on September 11, 2003
maybe hama7 was drunk at the time ... ;)
posted by carter at 9:14 AM on September 11, 2003
But the picture of the drunk guy pissing into a 40 ounce bottle (which he presumably had just polished off) is not cute at all.
GIGO
posted by kirkaracha at 9:59 AM on September 11, 2003
This link was posted just a couple of weeks ago.
Apologies. I did about 15 searches for everything but "40". Drat.
posted by hama7 at 10:39 AM on September 11, 2003
Apologies. I did about 15 searches for everything but "40". Drat.
posted by hama7 at 10:39 AM on September 11, 2003
Yes, it was posted a couple of weeks ago, and it would seem that someone with the name "sixpack" would know a little more about what malt is. Malt is the GRAIN which is STEEPED in hot water to activate enzymes which break down the starches into simple sugars which the yeast can then ferment. Cooking the malt would denature the enzymes rendering them useless, think scrambled eggs, and the yeast would not be able to ferment the starch. Starch is simply a storage form of carbohydrates used by plants, and is a long chain of glucose molecules. When the enzymes break down these long chains there are often many disaccharides. These disaccharides are called maltose since starch is made up of glucose, and a disaccharide of 2 glucose molecules is called maltose as opposed to sucrose, which is a disaccharide consisting of a fructose and a glucose molecule. MALTING is the name for the process where the grain (most often barley, but other grains are malted as well such as wheat) is allowed to germinate, and then the germination is stopped in a kiln which dries the grain, and adds a nice toasty flavor, but without denaturing the enzymes activated during germination.
To achieve the light flavor most Americans prefer, the large breweries add an adjunct, mostly rice and/or cornstarch which is indeed cooked to gelatanize them before being added to the mash (the infusion of water and milled malt) so the starches can be converted to fermentable sugars. I do understand that some breweries are starting to use corn syrup as an adjunct these days.
posted by Eekacat at 10:44 AM on September 11, 2003
To achieve the light flavor most Americans prefer, the large breweries add an adjunct, mostly rice and/or cornstarch which is indeed cooked to gelatanize them before being added to the mash (the infusion of water and milled malt) so the starches can be converted to fermentable sugars. I do understand that some breweries are starting to use corn syrup as an adjunct these days.
posted by Eekacat at 10:44 AM on September 11, 2003
*burp*
jonmc, I really think that should have been, "On preview, what carter belched."
posted by carter at 2:02 PM on September 11, 2003
jonmc, I really think that should have been, "On preview, what carter belched."
posted by carter at 2:02 PM on September 11, 2003
MALTING is the name for the process where the grain... is allowed to germinate, and then the germination is stopped in a kiln which dries the grain, and adds a nice toasty flavor, but without denaturing the enzymes activated during germination.
What part of the malting process makes Steel Reserve taste like reconstituted dog vomit?
posted by eddydamascene at 2:24 PM on September 11, 2003
What part of the malting process makes Steel Reserve taste like reconstituted dog vomit?
posted by eddydamascene at 2:24 PM on September 11, 2003
eddy, the part where they give the poor slave doggies Ipecac and make them vomit into the blender tanks...
posted by billsaysthis at 3:39 PM on September 11, 2003
posted by billsaysthis at 3:39 PM on September 11, 2003
the part where they give the poor slave doggies Ipecac
Like Steel Reserve?
posted by eddydamascene at 4:04 PM on September 13, 2003
Like Steel Reserve?
posted by eddydamascene at 4:04 PM on September 13, 2003
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posted by hama7 at 7:44 AM on September 11, 2003