Mugato: They're not even old enough to drink beer, much less brew the stuff.

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Came to make a similar reference, glad I refreshed because yours was funnier.

Article fails without a pronunciation guide.

Mugato: [youngling joke]

Goddammit. Too late already. Time to turn off the lights, indeed.

/it's "ying-ling" (^)

I like it. Congratulations to the company. I will drink more.

/ignorant of the visual joke, but I'm sure it represents a coup of wit. Good job.

Great, above ave tasting yet drinkable, go to beer.

Huck And Molly Ziegler: /ignorant of the visual joke, but I'm sure it represents a coup of wit. Good job.

They're Star Wars "younglings" (Jedi in training). Yuengling is actually pronounced "yingling," but bartenders are required to laugh at every joke their patrons make, so it continues.

Yuengling is awful

I didn't think I drank that much last night.

doglover: Mugato: They're not even old enough to drink beer, much less brew the stuff.

That doesn't make sense.

Aww, c'mon. It's just like when people make "Stick a fork in it. It's done." jokes when a link gets farked, since "FARK" is pronounced "fork."

Oh, wait. It isn't? And so that would just be dumb? Huh! How about that.

basemetal: And yet, I still can't get it here.

Same here...it's supposedly coming to Indiana this year, though.

Tellingthem

I do have an affinity for "green bottle" beer which a lot of people say gets skunked easily. I have no idea if there is any truth to it. I'm also sure that I am more likely drawn to the bottles by the color rather than the "skunky" taste.

Its true. Skunking is a reaction between UV light and hops. The chemical it produces is literally the same one skunks use.

Clear bottles provide no protection, green provide minimal, brown does a good job. A can or keg prevents skunking. There may be some flavor that Benevolent Misanthrope doesnt like, but it isnt skunking.

/not a fan of Yuengling either

DarnoKonrad

Ownership of Falls City is back home. Its being contracted brewed (in WI, I think), but its owned by a Louisville company again.

Mugato

Well supposedly beer goes bad if too much light hits it so if you're in the habit of leaving bottles of Rolling Rock outside or by the window sill for a long time before you drink it that could be a bad thing.

The big problem is, it doesnt take a long time.

See here

He makes beer? I did not know that.

Who?

Starry Heavens: Article fails without a pronunciation guide.

Mugato: [youngling joke]

Goddammit. Too late already. Time to turn off the lights, indeed.

/it's "ying-ling" (^)

Ying Ling?

So, just poured myself a homebrewed hefeweizen. What is everyone else drinking on this fine Sunday afternoon?

/its a beer thread now, right?

LarryDan43: Ying Ling?

discovermagazine.com

Yes! Yuengling is made with bamboo and pandas instead of barley and hops. That is exactly it.

Tjos Weel: So, just poured myself a homebrewed hefeweizen. What is everyone else drinking on this fine Sunday afternoon?

/its a beer thread now, right?

Well, right now it is a homebrew vanilla porter.

Tjos Weel: Tellingthem

I do have an affinity for "green bottle" beer which a lot of people say gets skunked easily. I have no idea if there is any truth to it. I'm also sure that I am more likely drawn to the bottles by the color rather than the "skunky" taste.

Its true. Skunking is a reaction between UV light and hops. The chemical it produces is literally the same one skunks use.

Clear bottles provide no protection, green provide minimal, brown does a good job. A can or keg prevents skunking. There may be some flavor that Benevolent Misanthrope doesnt like, but it isnt skunking.

/not a fan of Yuengling either

They're the mercaptan compounds, and they're formed by yeast during fermentation and aging. They can also be formed if the yeast is allowed to autolyze. They're responsible for some of the sulfury component in a beers taste and aroma. Certain strains of yeast, primarily ale-type, produce higher levels, but some lager and conditioning strains can also produce noticeable amounts. That flavor note and aroma, which can be part of a house style, is sometimes perceived by some drinkers as unusually strong or offputting, and can be one reason that some brands of an identical style can taste "wrong".

Skunking can happen when beer is exposed to excessive light, and sometimes temperature. Some of the other compounds in beer can break down due to high levels of light, UV included. These compounds, some from hops, others from grains, can combine with the mercaptans present from fermentation and produce the distinctive "skunky" aroma. It can also be present in the case of a bacterial infection in the beer, a problem many homebrewers can have fits trying to deal with.

I'm drinking Stone Levitation Ale. I received it as a gift and its pretty good. It's got a certain flavor note that I haven't been able to put my finger on. It's a bit citrusy

Benevolent Misanthrope

Do you or Le Geno Vert have any links for the heat based skunking. Higher temp causes staling and beers degrade faster, but I havent seen any skunking evidence from it. I can see it occuring as a minor form of the chemical reaction, but would like to see a description. What temp, how long, etc?

Even so, Im pretty sure Yuengling isnt doing that to their beers.

A quick google search agrees with me, but Im willing to accept that there is some science journal that has documented skunking from Temperature if someone has a link.

AngryTeacher: Tjos Weel: So, just poured myself a homebrewed hefeweizen. What is everyone else drinking on this fine Sunday afternoon?

/its a beer thread now, right?

Well, right now it is a homebrew vanilla porter.

Sadly, I have nothing drinkable at the moment. I just put a pale under pressure this morning. A Snow Day clone a week into fermenting, and an oatmeal stout on deck for Friday.

I did have 2 yuenglings for lunch today though.

Benevolent Misanthrope: I want to like Yuengling. The family are a nice bunch, they've remained true to their company's vision and their region, they treat their workers well, and they produce real beer in the US. So, I want to like Yuengling. I really do. But I have never had a Yuengling of any type that didn't taste skunked. Ive tried it in cans, bottles, on tap, different beers, even within a few miles of the brewery in Pennsylvania. Skunked. Every last one. So, I really do not get all the Yuengling love out there.

I can only suppose there are people out there who just like skunked beer, or think it's a "special flavor" that only comes with good high-class beer, like bottled Heineken.

It's not skunking. Yuengling just tastes like shiat.

Lager is good stuff.

Not sure how they do that when they don't even distribute out west. Sam Adams, on the other hand, is everywhere in the US

Benevolent Misanthrope: Let me go look for the citation - bbl...

You're going to have a hard time finding that citation. High temperature can certainly damage a beer, but not in the same way that light does. Therefore, not skunking.

How long before the marketing department starts up "Best selling American beer in the world." ads right next to the Bud Light display?

Weigard: Benevolent Misanthrope: I want to like Yuengling. The family are a nice bunch, they've remained true to their company's vision and their region, they treat their workers well, and they produce real beer in the US. So, I want to like Yuengling. I really do. But I have never had a Yuengling of any type that didn't taste skunked. Ive tried it in cans, bottles, on tap, different beers, even within a few miles of the brewery in Pennsylvania. Skunked. Every last one. So, I really do not get all the Yuengling love out there.

I can only suppose there are people out there who just like skunked beer, or think it's a "special flavor" that only comes with good high-class beer, like bottled Heineken.

It's not skunking. Yuengling just tastes like shiat.

Came here to say this. ^^

Not a CSB but: as a lifelong Midwesterner, I had never heard of the stuff until my ex-cubemate, a transplanted Rhode Islander, kept on talking about it. I never knew it was American made; the name sounded Asian, so after trying it, I gave it my own name: Hong Kong Phooey.

Benevolent Misanthrope: Skunked. Every last one. So, I really do not get all the Yuengling love out there.

It's possible what your taste buds are interpreting as "skunked" is actually just the German and Eastern European hop varieties found in the beers you're referring to. German style Pilsners and Lagers (such as Yuengling and Heiny) are traditionally made with hop strains which have a distinctively spicy, earthy aroma. They are very different from American hop varieties, which are usually associated with citrus, pine, and resin notes.

Customers at my work keep on asking for that beer, but really I can't see how it could complete with all the local breweries we have out here.

/live in Portland, OR
//spoiled

They will be assimilated. InBev assures it.