jonnytee.bsky.social
Wine, Beer, Cheese & Hospitality Educator
🍾Occasional Somm
🍷DipWSET/WSG
🍺Advanced Cicerone/GBS Beer Somm
🧀AofC tutor
🎤Tastings host
Lover of cheese, pubs, food and travel𖦹
103 posts
299 followers
228 following
Regular Contributor
Active Commenter
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He has more issues than the National Geographic
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"The way the English do"
Walk down the road and someone will pronounce it differently!!
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We can hope!
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Starting a Grow up?
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If I throw a bucket of water on her I'm going to bet he turns into an evil gremlin....
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I think i must be a hardline traditionalist, although I've not had a white negroni and want one!
Also what are you if it must be 1:1:1 trad ingredients but served 'up' in a coupe....
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I do like the old Guinness founts
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Very happy with fewer lines of well kept fresh beer as long as they're different! Too many bars have 24 versions of IPA and not enough other options.
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Kudos to Ron for sticking to his story throughout, even agreeing to a pic in the local paper.
A modern day hero
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If there isn't a bicycle tied to the ceiling it's not a genuine Irish pub
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Great post Jeff! As a wine and beer educator i would love to see more geographical identity with hops researched and taught, so we can better understand climate, topography and soil's effect on hops as we do with grapes and wine.
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Always found them weird for beer, probably all psychological
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The Stella date is one of the worst offenders. I trained a team of Stella sales people once and they all were convinced that Stella Artois had been brewed unchanged since the 14th C
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You can ask for a 'pint' in Amsterdam and get a 500ml beer in some bars.
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Maybe I've just missed them!
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Quality not quantity.
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Go science!💪
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These don't exist in the UK.
Yet to be discovered
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*googles Heraclitus*
Sounds like a hoot at parties...
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Just think how warm and toasty your pyjamas will be though...
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Glad to see your politicians tackling the urgent issues of the day.
We need more guns in younger people's hands.
Because that's the solution.
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Does that mean we can ignore the 2nd ammendment too??
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We used to make them with house Gin (Sipsmith) I'm personally not sure it's worth spending a lot more if you are making a Dirty Gin (especially with a serious dose of Olive Brine) with a call/premium brand as it tends to dominate some of the more delicate aromatics (IMHO!!)
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The customer is always right and should have what they ask for!
My personal opinion is that they can look a but murky (when serving them, I hate putting something on a table that looks 'off') and the flavour can vary enormously depending on olive juice. My advice is not to use v. expensive gin!
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OMG there's a Bob's Burgers Cook book??? 🤯🍔
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Germ "theory" isn't a theory it's a fact
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"Inspired by" is the get out of jail free card used by many a brewer (and writer fir that matter!)
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Or "midwinter" as it's also known
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The day they are fully "bathroom trained" is a great one you can look forward to.
Life-changing is not an exaggeration 😁
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I will bow to your likely superior knowledge. Not a world I am in any way an expert in!
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No Tim Berners-Lee mentioned?
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Streaky bacon and back bacon are the main ones I've seen
Bacon medallions are the round bit of back bacon that Americans call Canadian bacon.
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Not the same since they got rid of the nut cracknel....
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Am I the only one that doesn't know what "T & S" is?