by Shane Campbell » Mon Feb 20, 2012 10:04 pm
I told you there was no reason to wait. I stopped in at the NABC Pizzeria at about 2:00 today and pulled up a chair next to my old friend Graham. Not that I've known Graham all that long but he is 65.
I ordered a Flat 12 Nunmoere Black ABA (American Black Ale) and the "Ham and Cheese Our way" which I've been given to understand is actually Roger's way. It comes with olives and banana peppers on some kind of crunching bread. Yep - no reason at all to wait.
Eric Grey, aka the Cellarman, came over and we discussed this and that and the subject turned to rye. I allowed as I didn't think there was much too it after all. I had tried numerous beers with the word "Rye" prominently featured and I'd yet to discover what distinctive flavor the rye might be imparting.
Graham, called me a young fool and several other things I will not mention here (mostly because I do not know what they mean) and said that I needed an intervention. A hop intervention. Then when my taste buds had sufficiently recovered from their current "hop overloaded state" I would stop spouting such foolish drivel.
I said that my taste buds had nothing to do with how much foolish drivel I spouted. That was only limited by opportunity and available air supply. I won that point.
When pinned down to describe what taste the rye imparted to beer, Graham replied "Well of course, the part that is not hop you oaf!" Graham gets stroppy when he hasn't had his nap. I left it there.
Eric mumbled that he has something important to do with the thing at the other place and wandered off.
Warning - if you do Gravity Head remember to temper your beer intake with solid food such as beer cheese, cheesy garlic bread, and the Ham and Cheese Our Way. If you run in to Graham do not ask him impertinent questions about rye in beer, inquire about his Scottish heritage, or mention my name and you should be fine. Cheers!
I'm a bitter drinker....I just prefer it that way
