I think Val got burned.

[JTacoma03]

I had much rather someone drink on a course than smoke a cig.

As for a hydroflask, they are way too heavy....plus beer should only ever be stored in glass.

Actually most of the brewers I've spoken to say cans are better. Evidently given enough time light filtering through the glass can age the beer in odd ways. The opaque-ness of aluminum prevents that.

Don't shoot the messenger, just what I've been told.

 

[lyleoross]

Extra spacebar?

Nope I like folks who don't take themselves too seriously.

 

[lyleoross]

Actually most of the brewers I've spoken to say cans are better. Evidently given enough time light filtering through the glass can age the beer in odd ways. The opaque-ness of aluminum prevents that.

Don't shoot the messenger, just what I've been told.

Aluminum gives beverages a funny taste for me.

 

[ejvogie]

Water yes, beer, not as much. Glass does seem to flavor it less though.

 

[broomerang]

I had much rather someone drink on a course than smoke a cig. \

Both are illegal in this park and most other public parks.

 

[SonicGuy]

Aluminum gives beverages a funny taste for me.

Do you feel like it has the same taste poured into a glass? I feel like it really isn't the beer that tastes like aluminum but your lips on the can itself.

 

[wolfmandragon]

Actually most of the brewers I've spoken to say cans are better. Evidently given enough time light filtering through the glass can age the beer in odd ways. The opaque-ness of aluminum prevents that.

Don't shoot the messenger, just what I've been told.

No problem....but thread drift ahead.

I used to be a home brewer, before I had to give up gluten. Light oxidizes the alpha acids in hops, giving beer that wondeful Corona skunk smell.

On the other hand the acids react with aluminum, leeching it into your brew. Dementia, anyone?

Strong ales ( 8% or greater) need less hops to stablize the brew and are cellared like a wine, away from the light, up to 2 years before they are ready to be served.

Even session ales are better in glass, just store the bottles in a light proof box. The short time it takes to drink them isn't long enough to cause a problem.

 

[scarpfish]

Was it really an empty can in a koozie???

So much for those clean up the course rounds before a tournament. I'd hate to get DQ'ed over a crushed beer can I forgot at the bottom of my drink holder.

I hope this gives the rules committee reason to maybe look at this matter and clarify what constitutes a caddy, or what qualifies as possession of alcohol.

 

[@iDiscGolf]

Cans are also completely air tight.

 

[JTacoma03]

No problem....but thread drift ahead.

this thread has outlived its usefulness anyway, it's just speculation and semantic lawyering.

I used to be a home brewer, before I had to give up gluten. Light oxidizes the alpha acids in hops, giving beer that wondeful Corona skunk smell.

On the other hand the acids react with aluminum, leeching it into your brew. Dementia, anyone?

Strong ales ( 8% or greater) need less hops to stablize the brew and are cellared like a wine, away from the light, up to 2 years before they are ready to be served.

Even session ales are better in glass, just store the bottles in a light proof box. The short time it takes to drink them isn't long enough to cause a problem.

Good info! Surely (I'm hoping here) that the ppb of leaching aluminum in beverage-grade containers made of the stuff would be far below a poisonous threshold?

 

[slowplastic]

Good info! Surely (I'm hoping here) that the ppb of leaching aluminum in beverage-grade containers made of the stuff would be far below a poisonous threshold?

Ehhh...it's complicated for if Al causes Alzheimer's or not I think from what I've looked up briefly now and in the past. I just avoid using uncoated Al cookware, most of the consumer grade Al cookware has a Teflon type coating or is an All-Clad style with stainless nonreactive surfaces that contact the food. But lots of restaurant grade cookware is uncoated Al because it's very affordable/replaceable and has great thermal characteristics. So it's likely in tons of restaurants. I'm not going to be simmering an acidic tomato sauce in an Al pot, but at the same time I'll drink beer from a can.

 

[wolfmandragon]

this thread has outlived its usefulness anyway, it's just speculation and semantic lawyering.



Good info! Surely (I'm hoping here) that the ppb of leaching aluminum in beverage-grade containers made of the stuff would be far below a poisonous threshold?

There is debate on what that threshold is. There is a correlative relationship between aluminum and alzheimer's. This does not mean causation, nor am I suggesting it does.

Aluminum is a known neurotoxin. While oral consumption is less of an issue than vaccines and industrial exposure, it still could be an issue for some individuals.

 

[BrotherDave]

Enough people doing this could probably get 95% of the field DQ'd and random player #136 wins MPO.

If we work together we can get Joe Bishop that Open win he justly deserves.

 

[JTacoma03]

Ehhh...it's complicated for if Al causes Alzheimer's or not I think from what I've looked up briefly now and in the past. I just avoid using uncoated Al cookware, most of the consumer grade Al cookware has a Teflon type coating or is an All-Clad style with stainless nonreactive surfaces that contact the food. But lots of restaurant grade cookware is uncoated Al because it's very affordable/replaceable and has great thermal characteristics. So it's likely in tons of restaurants. I'm not going to be simmering an acidic tomato sauce in an Al pot, but at the same time I'll drink beer from a can.

Interesting. I've switched over to ceramic (cleans so easily) and a cast iron skillet (unmatched flavor) just because All-Clad/teflon stuff was just such a pain anyway...but I'm by no means a chef, just learning as I go!

There is debate on what that threshold is. There is a correlative relationship between aluminum and alzheimer's. This does not mean causation, nor am I suggesting it does.

Aluminum is a known neurotoxin. While oral consumption is less of an issue than vaccines and industrial exposure, it still could be an issue for some individuals.

Both my wife (a microbiologist) and I fully appreciate your correlation-not-causation disclaimer. The oversaturation of pop sci online is an epidemic!

 

[slowplastic]

I would way rather talk about cooking and science than the original topic that has been beaten to death. I'm sure there'll be a second wind after "more info becomes available" anyways.

Interesting. I've switched over to ceramic (cleans so easily) and a cast iron skillet (unmatched flavor) just because All-Clad/teflon stuff was just such a pain anyway...but I'm by no means a chef, just learning as I go!

CI is my favourite, both using it and the results. I'm just a hobbyist as well. But once you are used to the CI to control heat and make sure that things sear and release, you can take those skills to an All-Clad style pan and as long as you have good high heat and constant temperature control, things release and the pans actually clean up afterwards very easily. If you burn the crap out of stuff or try to move it too quickly, that's when it sucks to clean up. CI is a bit more forgiving as it is much more nonstick much more quickly, but the skills transfer. Like throwing Rocs well means you should throw putters well, though Rocs will eat up a bit of form problems comparatively. The wobbly Boss flex shot FH is a Teflon pan

In CI you can polymerize the oil and make yourself a nice non-stick surface plastic type of thing that can handle insane heat, but it reacts with acidic foods to rip off that surface...just like Al reacts with acidic foods itself. So whatever you can't cook or simmer or make wine based pan sauces in CI, you can do in an All-Clad type setup. Plus both those types of pans will last decades to a lifetime.

 

[@iDiscGolf]

On Tuesday, May 22, Jenkins issued the following:

"I pulled my mom from the spectating crowd and asked her to caddy for me in the last four holes to finish the second round in which she carried with her an empty beer can in a coozie. I admit that this was a lapse in judgment on my part which could have been handled very differently. I had no intention to break the rules and I apologize to my fellow competitors and fans as this did not show the professional side of the sport in the best light."

-PDGA UPDATE

 

[ILUVSMGS18]

Does this thread take the cake for the most posts in a single day?

 

[beereakfast]

Prolly not....

 

[beereakfast]

Having violated the alcohol rule, effectively every time I've played De La, i still can't argue this. Normally it is barely enforced, and will be fine if you're discrete. The higher stage gets more scrutiny. Bad luck, but no real reason to complain. Much adoo over things that were already settled.
To the beer thing, i have found breweries that canned beer with no noticeable can flavor. I avoided canned beers for a long time for that reason. Now the tech seems to be more solid. Bottles are better but they still gotta be fresh!

 

[brutalbrutus]

Does this thread take the cake for the most posts in a single day?

The Par thread gets going pretty heavy sometimes. But it wouldn't surprise me if the Failient disc golf tour thread wins that prize...


...or perhaps one of the infamous flame wars from before I started on here?...


ADGT thread had 159 posts in the first day and that was before we knew what a cluster**** it really turned out to be lol...