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Earlier quoted context omitted.
That seems like a bad idea. Many people will die without any alcohol. Forcing people inside and then stopping the sales of cigarettes seems like it would create more agression in the short term.
Out of curiosity how exactly would people die without any alcohol?
Now I don't know if that link exists and in fact I suspect it could be the opposite, as many people become more aggressive the more they drink.
Earlier quoted context omitted.
Most craft beers, especially those high in terpenes (dry-hopped IPAs come to mind) have flavor drop-off relatively rapidly and are best consumed fresh. Monkish, Fieldwork, Other Half, Tree House etc are some of my favorites but they’re usually bursting with flavor the first two weeks or so. “Drink Fresh”
I thought that the whole point of Indian Pale Ale was that it would last longer, as in it would survive a sea voyage from England to India in the 1800s (6 months)
Earlier quoted context omitted.
Out of curiosity how exactly would people die without any alcohol?
People can be severely addicted to alcohol to the point of physical dependence. https://www.medscape.com/answers/819502-79121/what-is-the-mo... "The mortality rate from severe alcohol withdrawal and delirium tremens (DT) historically has been as high as 20% if untreated. Early recognition and improved treatment has reduced the mortality rate from DT to approximately 1-5%" So this means people either die or go to emer…
Earlier quoted context omitted.
Out of curiosity how exactly would people die without any alcohol?
I think the OPs point would be it would lead to more aggression and that then would lead to the more deaths. Now I don't know if that link exists and in fact I suspect it could be the opposite, as many people become more aggressive the more they drink.
simple solution: convert it to malt vinegar. this is a natural process caused by introducing a vinegar culture into the beer. then, sell it to the food industry or divert it to your food holdings (hot sauces or snacks.) this can also be distilled into acetic acid which is used in everything from solvents to cervical cancer screens and the production of precursors for polyvinyl acetate.
In Germany we had the “beer man” who would drop off beer weekly and collect the empties. This should be adopted in the USA.
We here in South Africa, we have actually banned the sale of alcohol and cigarettes while in lock-down for almost a month now.
I've heard this can cause methanol blindness and increase in black market but who knows. Soon we will learn.
Earlier quoted context omitted.
Most craft beers, especially those high in terpenes (dry-hopped IPAs come to mind) have flavor drop-off relatively rapidly and are best consumed fresh. Monkish, Fieldwork, Other Half, Tree House etc are some of my favorites but they’re usually bursting with flavor the first two weeks or so. “Drink Fresh”
I thought that the whole point of Indian Pale Ale was that it would last longer, as in it would survive a sea voyage from England to India in the 1800s (6 months)
Grain has quite a bit of lactic acid producing bacteria in it, on top of it's just being readily available in nature in general, so breweries naturally have a ton of it around. Most common lacto and pedio bacteria, the primary two type of LAB, is not very tolerant to hops. If you make a really hoppy beer, this naturally helps prevent the beer from souring.
Of course, a lot of beer is intentionally soured by these, and basically all beer originally would sour, and it's perfectly safe to drink. Just not desirable in every style of beer.