Ok then, that narrows it down, thanks.

January something, 1901, if you have to ask, Mr. Nosy.

Well, you're the one who put your birthday in FB!  I knew you were a January, so I didn't question the date on Quimby's FB page! 

When exactly was your birthday Nutby Quimbush?

It was from you folks that I first heard about them. Friends got me a nice selection of beers for my birthday, including this one.

I will also note, with much glee, that I got not a single birthday greeting here on RP, but Quimby Nutbush got several, except they were two weeks early. Damn, this social media thing is weird...  (haha!)

It was from you folks that I first heard about them. Friends got me a nice selection of beers for my birthday, including this one.

I will also note, with much glee, that I got not a single birthday greeting here on RP, but Quimby Nutbush got several, except they were two weeks early. Damn, this social media thing is weird...  (haha!)

Oh man, *all* the St. Peter's beers are fabulous!  I love the Porter and the Cream Stout!

I'm just enjoying my first-ever one of these:

 
Money. Easy to process, loooonnng shelf life and little wastage. Megacorp heaven.
 
OTOH, I'm amazed by the number of highly skilled, small-scale craft brewers that brew live beers over there, although I think there is a strong climatic reason way they tend to be found in the cooler bits of your vast and varied country rather than your sub-tropical idyll.
 
Said the guy who's seen more than enough claggy sleet and snow for one day

 
Money. Easy to process, loooonnng shelf life and little wastage. Megacorp heaven.
 
OTOH, I'm amazed by the number of highly skilled, small-scale craft brewers that brew live beers over there, although I think there is a strong climatic reason way they tend to be found in the cooler bits of your vast and varied country rather than your sub-tropical idyll.
 
Said the guy who's seen more than enough claggy sleet and snow for one day

Thanks.

I am an admitted infidel who likes a good beer on occasion.

And why do we (the USA) pasteurize live foods that are beneficial to our health?

Damn government, can't have anything nice.

Thanks.

I am an admitted infidel who likes a good beer on occasion.

And why do we (the USA) pasteurize live foods that are beneficial to our health?

Damn government, can't have anything nice.

Oh, I'm sure he has beer snobs from the States in every day asking him about his, um, lines.

Noooooo!
 
Creamflow is the devil's own work! Everything that real beer is not.
 
It's basically weak pasteurised "beer", pressurised in the keg using nitrogen. When the "beer" is poured it passes through a plate with five tiny holes in it designed to bring the nitrogen out of solution to form tiny bubbles, just as draught Guinness does, and like Guinness is "brewed" in industrial quantities.
 
Worthington's White Shield, on the other hand, is bottle conditioned, so is a live beer containing real living yeast. Damn it, it's almost a health food. Bloody difficult to pour, we always let the customer do it themselves.
 
Tell you what, I'll buttonhole the Coors rep next time I see him and see if I can find out any more.

  I think suggesting that HJ *doesn't* keep the lines clean could get your Yankee backside tossed out the door.  And then I'll drink your beer.

I've just been eavesdropping here, but from what I'm hearing I sure do want to have a pint at your place. Provided you keep the lines clean. I think that will be worth the plane ticket right there.

Yup, good article, the guy (in a non-gender specific sense, naturally) knows his her ....oh damn, I've caught myself in the classic WLGT. Could you toss me a "their"? Singular by preference. Cheers.

I didn't think so. Just remarking that it's possible to find some bottle-conditioned beers even here in the hinterlands.

BTW the article I linked to was about the GOOD Worthington's, not the nitro.

Ah, I wasn't belittling US brewers of bottle conditioned ale, just trying to highlight the sheer awfulness of Worthington Creamflow.
 
In fact I had it in the pub, because thats what you did, right up until New Year, when I stopped selling it and used the cellar space to install a fourth real ale, so the only pasteurised stuff I sell are two lagers and Guinness. Even my cider is cask conditioned, and I often get cask Port Stout from John O'Hanlon