There used to be a chili restaurant on Ventura Blvd called Chili My Soul. It had like 67 or something different chili recipes and on any given day they made like 10 of those. The heat varied from 1-10 and one day I walked in and their hottest chili was on the menu. Apparently it used the 3 hottest peppers in the recipe and I was curious how hot it was, so I asked for a sampler.Thats me too, I love the spice but it has to blend naturally. You can tell when someone is making something hot just to make it hot.
I also felt the same way about IBUs during the dark ages of craft brewing, back when hops abuse was all the rage.Thats me too, I love the spice but it has to blend naturally. You can tell when someone is making something hot just to make it hot.
It's not wildly different. There were brewers making delicious, wildly hoppy beers; and there were brewers making unbalanced messes.I also felt the same way about IBUs during the dark ages of craft brewing, back when hops abuse was all the rage.
Now everything is a gose or a radler, and I'm like STAHP IT.I also felt the same way about IBUs during the dark ages of craft brewing, back when hops abuse was all the rage.
Or yet another hazy IPA, or maybe a pastry stout. (There are good examples of both, but there really are other styles of beer I'd love to see brewers make, as well.)Now everything is a gose or a radler, and I'm like STAHP IT.
If I go into a brewery and they have half a dozen sours and IPAs and no stouts, brown ales, or similar, I’m probably not going back.Or yet another hazy IPA, or maybe a pastry stout. (There are good examples of both, but there really are other styles of beer I'd love to see brewers make, as well.)
The most-local to me brewery (that I know of) at least has a variety, things like a hefeweizen and some non-imperial, non-pastry darker beers, in addition to a (I'm serious, here) variety of IPAs and other hops-focused beers. Any brewery that makes a beer called "Barleywine Is Beer" is one I'm happy to go back to.If I go into a brewery and they have half a dozen sours and IPAs and no stouts, brown ales, or similar, I’m probably not going back.
Commercial avocado farming is going to be ... challenged in the coming years. I suspect a lot of avocado fans will end up relying on trees in their homes and/or yards.