71–80 of 120 posts
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Uhm, what about Guinness? The guinness brewery has been around a lot longer than 1950. Also, are you claiming there was no such thing as an Irish pub before 1980? Again, uhm, no.
I assume they're referring to the theme-park-ish "Irish pubs" in the US, rather than pubs in Ireland.
No one ever took my drink since I was the only one who liked it. It was pretty high-sugar, but I think that (and the milk) helped with hangovers.
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Veg oil seems like a bad call for shelf-stability. Sure you can boil off any dissolved O2 and N2 sparge the bottle before sealing it, but that only helps you until you open the bottle.
It does but as pointed out above -- once above a certain % of alcohol as long as it's emulsified the alcohol will kill any bad bacteria.
That being said, Bailey’s isn’t that shelf stable and will likely turn into undrinkable too faster than the average veggie oil will go rancid. And veggie oil can be stabilized to some extent by adding vitamin E.
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> It's like buying off brand "Pringles" Does anyone make worse chips than Pringles?
Pringles are not chips. They are mathematically precise reifications of idealized perfection. It has nothing to do with potatoes and binders, those are only incidental. It's all about the libidinal act of destroying perfect objects with your mouth. https://en.wikipedia.org/wiki/Oral_stage
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Once you go over 16% or so alcohol, no cell will grow in it. That’s why alcohol above that is distilled: the alcohol starts inactivating the yeast. Just make sure it’s pasteurized to begin with (or good source control) and it’ll stay clean. Something acts like the surfactant to keep it from separating. Probably not mustard like in a salad dressing :).
Putting on my pedantic home brewer cap: The 16% number seems a bit low. I believe there are champagne yeasts that will ferment up to 18%, and specialized "turbo" yeasts designed for fermenting high-abv washes for distilling will go up to 20%.
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Putting on my pedantic home brewer cap: The 16% number seems a bit low. I believe there are champagne yeasts that will ferment up to 18%, and specialized "turbo" yeasts designed for fermenting high-abv washes for distilling will go up to 20%.
I can absolutely agree on the turbo yeast part. I have fermented some apples with turbo yeast and they were able to bring it up to about 21% (but with added sugar).
Pro tip: Baileys instead of milk for a Kellog‘s corn flakes breakfast :)
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I can absolutely agree on the turbo yeast part. I have fermented some apples with turbo yeast and they were able to bring it up to about 21% (but with added sugar).
How "recent" are the developments of those turbo yeasts though? I wouldn't be surprised we figured out how to create those only in the last century using modern scientific insights.
And all you have to deliver is a basic concept? Someone else figures out all the logistics and how to deliver at scale?
How much do they pay for that? (Oh £3000 per the article. Still, in 1973 money, for a few hours work, not bad)
> Hugh looked at me with an almost earnest stare. “What would happen if we mixed Irish whiskey and cream?” he said. “That might be interesting.” He sat back and waited for a response.
Sounds to me like it was actually Hugh who invented Baileys.