Differential Brewing

I'm not very good with subtlety; particularly when it comes to flavors. I can tell when something tastes different, but I can't necessarily identify why. If I could tell the difference in recipes with something other than the food analog to a sledge hammer, I'd be a much better cook. It would mean I'd be able to make Frankenfood. I could just mash the right ingredients together and rock the tasty buds. I envy Karina for this. She's very experimental in cooking, and it always tastes good.

I think I'd be good with differential cooking. If I could line up multiple, slightly different meals next to one another and eat them sequentially, I might learn something. I don't think this would work, though, because I don't think I ever want to eat three meals simultaneously, even though this is probably what happens whenever I eat Chipotle or Chinese takeout, or pretty much sit down at any restaurant. Even though trying to eat multiple meals to satisfy my scientific curiosity won't work terribly well, it doesn't mean that I can't apply this concept in other arenas. Amanda and I discussed this last night with beer. We're apparently both particularly fond of reds. The experiment lives! When things settle down, we're going to experiment with beer ingredients. After all, who can't drink multiple beers in a night? It's always a win when alcoholic beverages get to satisfy scientific and experimental tendencies.

The experiment! Batch one will be the control group. Batch two will be the group with the grains varied. Batch three will be the batch with the hops varied. The beauty of it is that drinking three beers can be nice, and should give us some insight into the psychology of beer. Time to put some beer on a sofa and pick it apart...