esa

Mmm, bottle fermentation.

But I think the main point is more along the lines of expectations for alcohol and general tastes: I find overly sweet stuff a turn-off, and generally need to temper sweet stuff with something sour or bitter.

Also, mixing juice and alcohol can very often result in what a lot of us drank as teenagers, and may have rather negative associations to. Like I don’t have problems with gimlets and micheladas or radlers, but I think I prefer them all on the boozier side, and stuff like rum & coke is just … not for me.

So if I go to a restaurant and get what I interpret as more or less teenager drinking swill full of artificial flavouring, Black Tower and general goon sack swill, I’m going to have a bad time, and be left wondering if this stuff is actually representative of what they consider alcohol for adults, or if the people at the restaurant are being weird.

Yeah, same. Was struck by it at a korean restaurant that had the equivalent of a wine pairing, and their selection was just … something for children, only children can’t drink. As in, I like straight soju and makgeolli, but I’d rather get some craft makgeolli without sweeteners than something flavoured like chemical blueberry replica.