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Nuts, Gears & Beers

Definition #1:- A pinion is the delicious nut of a pine tree.- O pinion is a nutty perspective presented by an individual (unless it is your personal view, of course). The more ideas that get expressed, the nuttier the taste of a dialogue becomes.- A notion is an impression masquerading as assumed fact in order to disguise its ridiculous origin.Definition #2:- A pinion is a wheel, often also called a gear.- O pinion is a little, toothed wheel in the gearbox of someone’s mind. The wheels turn round, the teeth getting together with other things. Sometimes, these o-pinions can put out of the gearbox. The more thoughts take out (are indicated), the less useful the gearbox becomes and the belief soon moves out of control or jams up entirely.- A perception can be an o-pinion that’s no teeth. It really spins around and around without being able to interface with the other gears in the mind.Definition #3:O’Pinion is an Irish enthusiast. It is used to add flavor and color to Guinness. The more Guinness you consume, the more you’re prepared to express opinions.There are over 2 dozen different styles of beer in the world. However, all these variations fall within two kinds, Lagers and Ales. These two kinds are different because of the two different kinds of yeast used in the fermentation process.AlesAles are “top fermenting” drinks. They are made with a high fermenting yeast named Saccharomyces cerevisiae. This yeast clings together in large sections close to the surface during fermentation. Alcohol fungus works best at higher temperatures and, as a consequence, works quicker to convert sugars into alcohol, but does not convert all the sugars and leaves a sweetness in the beer. Ales are more gloomy with tastes that have a tendency to be louder than Lagers and that change, also increase, with warmer conditions. As your Ale warms up in your glass your ale gets more bolder tasting. Richer beers are much more flavorful.LagersLagers are “bottom fermenting” beers. They are made out of a bottom fermenting yeast named Saccharomyces uvarum. This sort of yeast doesn’t clump together and thus sinks to the bottom during fermentation. That Lager yeast gradually ferments more sugars into alcohol and works best at low temperatures. So while Ale yeast really converts sugar faster, Lager yeast converts more sugar within the longer fermentation. Consequently, Lagers are generally clean, crisp and less lovely than Ales. Deeper lagers tend to be more malty sampling than light lagers, but a common quality is shared by both. Lagers are usually served quite cold and the quality typically won’t improve with increasing temperature.Drink your lagers cold. Your beers should be drunk only somewhat cool. Obviously, that’s just my opinion.Yeasts, incidentally, are single celled fungi. Yes, family members of the Amanita (the magic mushroom) and ergot (the rye fungus that delivers LSD ).Ingesting yeasts/fungi appears to influence one’s perception of the world and thus, one’s opinions.Some day, I’ll write a book on the issue and call it, “As a Man Drinketh.”

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