• @[email protected]
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    111 year ago

    IFF (if and only if) I were drunk enough already, only had Guinness in the fridge (don’t like the stuff anyways), and also had monster on hand (yeah I drink it instead of burnt bean juice), I would try this.

    If it ever happens I’ll try and remember to post my thoughts.

    • Neato
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      121 year ago

      If your bean juice is burnt, you made it wrong. Turn off the hot plate as soon as it’s done brewing in traditional drip style. Primary cause of burnt coffee.

      • @[email protected]
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        21 year ago

        I’ve tried many different kinds of coffee that people have sworn by.

        If they weren’t 90% sugar, the burnt taste/smell overpowered everything else.

      • @[email protected]
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        1 year ago

        That’s a good tip, but I assume he meant he drinks juice of burned beans, rather than burned juice of beans. After all, coffee beans do need to be roasted (burned) before you use them!

        • mynachmadarch
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          51 year ago

          Although technically coffee beans might fall under the literal definition of “burnt”, most use it to mean overcooked, which coffee beans aren’t, they’re cooked just enough. Unless you’re Starbucks, then yes they’re burnt

  • Tiefling IRL
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    1 year ago

    Not exactly the same but on New Year’s I created this monstrosity. Green food coloring, vodka, and Beast Monster with a Takis garnish, served with a side of Tums. It was absolutely noxious.

    No

  • Nora
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    261 year ago

    How is monster denser than Guiness…

      • @[email protected]
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        11 year ago

        Pretty sure CO2 is more dense than nitorogen.

        Nitrogen also doesn’t like to dissolve in water so as to why they add it make no sense to me

        Source, I brew beer

          • @[email protected]
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            11 year ago

            I’m not sure about cans but I doubt it as I stated before, nitrogen basically can’t dissolve into water. I know guinness is typically forced through restrictor plate which uses beer gas (25% Nitrogen 75% CO2) for the extra pressure needed. That massive head is all the nitrogen leaving solution

            • @[email protected]
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              31 year ago

              Nitrogen dissolves poorly, but enough of it remains to cause the different density that allows a black and tan to float, or this abomination. You say you homebrew, but aren’t even willing to look up this information and argue with internet strangers about it.

              • @[email protected]
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                11 year ago

                There is so little nitrogen that you can basically rule it out. The biggest factor would be HFCS (fructose)

                And who said home brew?

                Also isn’t that particular monster nitrogenated too?

                Co2 has a density of 1.98g/L vs nitrogen 1.25g/L

    • Neato
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      251 year ago

      Guinness isn’t that heavy for a stout. Monster will have a ton of sugar as well.

    • @[email protected]
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      61 year ago

      That Nitro Monster uses nitrogen gas instead of carbon dioxide for the fizzies, and it’s rather dense.

      Why they call it ‘super dry’, I don’t quite know, but if you ever tried one, it sorta makes sense.

      • In alcoholic drinks, it refers to a low sugar content. I figured even if this was not in America, it probably would still say “low sugar” or “sugar free” like it does here, but the other reply makes me think that isn’t that case, and this DOES refer to it having a low sugar content in other parts of the world.

        • @[email protected]
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          51 year ago

          Wait is dry actually related to sugar content? I mean it makes obvious sense now that you said it but I’m so used to using dry/sweet for wine based on the taste and never really made that connection that it was sweeter because it actually had more sugar, I guess I thought it was pixie dust making it sweeter.

          • mynachmadarch
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            21 year ago

            Dry is used both for the sugar content and the mouth feel from tannins in wine, but yeah, it’s usually referring to the residual grape sugars left after fermentation. Dry = low sugar,

    • @[email protected]
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      41 year ago

      The ones that are sugar free specify that in big letters, so yeha it’s probably the standard 9-12% sugar that most energy drinks are

  • @[email protected]
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    131 year ago

    Ever tried shandy? It’s basically that, but Guinness.

    The sweetness of the Monster is countered by the stoutness of…the stout, basically making a shandy.

    • @[email protected]
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      151 year ago

      Wash your mouth out with radioactive waste you dirty Philistine.

      Shandy is fine on a hot summer day if you have to drive. Pleasant, even.

      That drink is the greatest assault on the Irish nation since bloody Sunday.