Astrophysics may sound like very cerebral work, but I don’t think it is all that hard. Nothing the old slide rule and compass can’t handle. I mean it’s not rocket science is it.* Now fluid dynamics, that’s a much more interesting and practical field of science. And this fluid was dynamic, that’s for sure. The fabled half foam half brew sampling that was discussed at length recently, a veritable chimbeera. Interestingly enough, ** our various armchair launchings into space have been plagued with foam fests and poor pours, attesting to the gravity of the situation, or lack thereof.
This brew is from the US brewer Equilibrium and they tell us it is “beer balanced by science”. If balanced means 50% foam and 50% beer than they ain’t lyin’. And so, our fluid dynamics experiment begins. A half full-some glass of foam is our starting point, and that head wasn’t headed anywhere in the near future. In fact, there was still 2” of foam in the bottom of my glass (and some on my upper lip) as I downed the dregs.
Showing My Work
A head and a half for half a glass of firm standing on it’s own foam, the rest of the glass a hazy thick orange with pulp. 10 minutes later, it had subsided to 3” of thick marshmallow like foam. In an incredible act of patience during a Sunday football thrashing of the Eagles by my Dallas Cowboys, I was determined to wait until the 2” foam marker to have my first quaff. That occurred a full 14 minutes after first pour and after that 2 inches of foam stayed the course.
The juicy and hoppy aroma on the nose, and maybe a little foam on the nose too. Finally, the first taste yields a very tropical juicy body with a hoppy funky bitters, almost like a double but not quite that boozy. Okay for a couple of swigs but starts to be a touch and a half too much. Bottom line, too foamy and too juicy. It’s purée juicy, overbearing and over the top. Too chunky and too funky. I bought it a few days ago but decided to check the date on the can, 01/12 but no year specified.
Even a Dallas win couldn’t save this brew from poor pour status. Sometimes a second tasting helps validate first findings, but I don’t think i will be repeating this experiment any time soon.
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