- Escape From Noise
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I'm about to start bottling and there aren't enough people to help me in two hours of what would be a 3 or so bottling run with two other people so I'm going to have to do it on my own. gently caress this loving machine and gently caress this lovely loving beer for assholes.
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Apr 18, 2022 06:55
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- Adbot
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ADBOT LOVES YOU
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May 27, 2024 00:20
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- Escape From Noise
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I broke down crying. I'm too tired to get dinner. I just pray for death now.
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Apr 18, 2022 14:00
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- Dukes Mayo Clinic
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stay strong EFN and I hope you get an incredible night’s sleep after that bullshit.
Currently in the full grip of gently caress-this-place after yet another reorg/pivot. It’s now as if we’re offering tech debt as a service and every day I am screaming internally at the poo poo I see new managers doing in slack.
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Apr 18, 2022 15:01
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- cruft
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Today is Ms Cruft's first day of not being employed as much. She said she's feeling sort of directionless, but grad school starts in May so it's just temporary.
Last night she started getting really into a sewing project, and I got hard core back into my bagpipes, which were working a whole lot better than I remember. I even wrote a cool little setup menu to run on a tiny display.
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Apr 18, 2022 15:16
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- Escape From Noise
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I got home and ate now I feel better. Beer is a cruel mistress.
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Apr 18, 2022 15:51
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- Escape From Noise
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Kind of had a meltdown in real time there didn't I?
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Apr 18, 2022 16:03
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- cruft
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We've all been there, my dude.
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Apr 18, 2022 16:47
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- Escape From Noise
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If anyone ever asks you to help them bottle be sure to fire several rounds of live ammunition into the air and tell them to stay very far away from you and your family or the next time there won't be warning shots.
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Apr 18, 2022 17:17
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- Escape From Noise
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This morning I asked why yesterday one of the middle managers refused to come talk to me in the brewery while I was trying to fix the problem and insisted I go talk to him on the back. Turns out he was mad at me because I hadn't been able to get bottling done in the timeframe I'd originally said and I guess was basically saying I had claimed I could do a job I wasn't up for. So it turns out it was some bullshit power move to pull me away from the issue I was working on fixing. He's so mild mannered and I was so exhausted from everything it didn't really register at the time. But way to go dude! I definitely respect you as a manager now! 
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Apr 19, 2022 03:58
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- Escape From Noise
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Is he a coffee man, or a tea man?
He'd be a loving dead man if I had my way.
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Apr 19, 2022 06:52
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- Escape From Noise
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It's sorta dumb but I am very worked up about it.
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Apr 19, 2022 16:50
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- cruft
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Hungry for lunch now
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Apr 19, 2022 18:09
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- Escape From Noise
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Things are overall fine but I'm getting more frustrated and sure I need to strike out on my own sooner rather than later. Management doesn't give a poo poo about any beer other than that sour milkshake "mix juice" IPA. I hate that kind of beer but I don't mind doing that stuff for management within limit of reason, but it's a pain in the loving rear end to make because of the timing of all of the additions I need to make. On top of that they want a ton of bottles, on a scale much higher than I can realistically produce partially due to our size and partially due to the huge loss this beer incures from all the fruit and dry hopping. Because of the latter bottling it is also a huge pain in the rear end due to the bottling machine valves being easy to clog, meaning I have to be sure that I'm getting beer from the tank without too much particulate. This is a hazy beer so that's hard to tell from the sight glass. But because they want huge volumes they just have me make this beer over and over again. I asked about contract brewing it at a bigger facility because I cannot possibly bottle the volume they seem to want but they don't want to do that. So this beer just keeps getting wedged into the production schedule, pushing other beers further down the road and because they're so laser focused on it I'm only going to have three beers for probably the most majorly important craft beer event of the year. It's happening next month. Originally they were scrambling even though I'd been warning them since the beginning of the year that it was something we needed to prepare for. Initially, they wanted me to make a batch of that sour smoothie IPA for the event and they were going to serve just that. They didn't give me enough time for that. Still, only three styles. It's pathetic. They do not understand the industry at all! During a meeting yesterday we talked about doing outside sales and I mentioned a craft beer pub that was interested in our beer, my boss responded with "Do they get that many customers though?" like they are below us. Dude! If they buy a loving keg from us it doesn't matter if they have 10 or 10 thousand customers! He seems to only want to appeal to much bigger places. Thing is, bigger places usually buy less often because they cycle a lot. Even smaller places cycle a lot, but a lot of them will often get some of the same breweries. Better a small taproom who regularly buys from you than some sporadic sales to a big place. Obviously, you can and should try for both! Why loving freeze a place out because they're "not good enough"? Also sick of this steering by committee. We have a French saison on the schedule, partially for this French restaurant owned by our company. They were really happy with the biere de Mars but I guess now it's not selling so that's put off because also we just need more mix juice IPA bullshit. The plan was to make a fairly standard French saison with some new world hops (Nelson suavin) and then a version with hibiscus. I've made this beer before sorta. It was one of the last beers I made at that poo poo place in south Osaka before I left so I never got to try it but it won an award. French saison yeast has a kind of spice like character to it (cinnamon, cloves, etc.) so the idea was to sorta mimick the flavors of Caribbean sorrel. But at the meeting they told me they wanted to make a version with something "more French". IT'S A loving FRENCH SAISON! IT'S IN THE NAME! I try to consider flavor profiles, balance, etc. when I do these more experimental styles but gently caress it! Let's have a committee of clueless assholes decide on what works best!
Escape From Noise fucked around with this message at 08:40 on Apr 20, 2022
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Apr 20, 2022 08:37
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- Farecoal
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There he go
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Put little baguette chunks in it
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Apr 20, 2022 16:35
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- Finger Prince
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Two words: smelly cheese
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Apr 20, 2022 16:36
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- Finger Prince
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Don't worry boss, I'm working on a new recipe: French Onion Porter
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Apr 20, 2022 16:37
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- Escape From Noise
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Don't worry boss, I'm working on a new recipe: French Onion Porter
It's a French saison base. I don't care anymore. They can tell me what to add. gently caress them.
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Apr 20, 2022 16:49
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- NumptyScrub
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damn it I think the mirrors broken >˙.(
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Don't worry boss, I'm working on a new recipe: French Onion Porter
Ask the chef for a vat load of french onion soup to use as the wort
Then fortify it with Bordeaux
And dry hop with garlic
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Apr 20, 2022 17:18
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- Escape From Noise
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Noooooo!
The part that killed me is when I asked what they wanted for "French" and they said "...white wine?". That's literally why I'm using Hallertau Blanc and Nelson Suavin hops God drat it!
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Apr 20, 2022 17:48
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- Escape From Noise
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there's like two "french" beer styles and honestly they're just slightly different belgians
I don't know. I like French saison a lot. Also bière de garde. They're similar to Belgian styles I guess, but also those borders have shifted so much in the last several hundred years. I also love Belgian styles. I guess my point is, it's already a French style beer. Why does it need to be more "French" when I'm already making the French saison for the restaurant? What the gently caress is the point of a "more French" French saison?
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Apr 20, 2022 17:55
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- NumptyScrub
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damn it I think the mirrors broken >˙.(
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I may have been channelling previous posts unknowingly to come up with that monstrosity
I certainly would not drink it
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Apr 20, 2022 18:17
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- Escape From Noise
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I may have been channelling previous posts unknowingly to come up with that monstrosity
I certainly would not drink it
People would. People are idiots. poo poo, pastry stouts, smoothie sours, and milkshake IPAs are overwhelmingly popular.
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Apr 20, 2022 18:21
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- Sarah Cenia
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Laying in the forest, by the water
Underneath these ferns
You'll never find me
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is it really even a beer if it doesn't remind you of a sugary dessert item?
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Apr 20, 2022 18:44
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- Escape From Noise
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is it really even a beer if it doesn't remind you of a sugary dessert item?
If it doesn't have lactose, vanilla, and/or peanut powder it's not really craft beer.
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Apr 21, 2022 02:28
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- Dukes Mayo Clinic
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department meeting was a hoot.
“so effectively we misled our customers about what our poo poo does?”
“yes. yes we did.”
full marks for candor but wish we’d stopped digging this pit months ago when we all screamed it was full of piss and as a company we doubled down on pissing harder. Even if we piss it full and swim to the top… it’s still piss, man. Ugh.
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Apr 21, 2022 23:31
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- Escape From Noise
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department meeting was a hoot.
“so effectively we misled our customers about what our poo poo does?”
“yes. yes we did.”
full marks for candor but wish we’d stopped digging this pit months ago when we all screamed it was full of piss and as a company we doubled down on pissing harder. Even if we piss it full and swim to the top… it’s still piss, man. Ugh.
loving god. I believe it.
So it turns out I was going on a tear over a misunderstanding. They don't want me to scrap the hibiscus beer, they want to do something else instead of the basic French saison. Okay. I'm good with that. Still not sure what to add. Maybe pink peppercorn? I'd love to add sumac too, but that could be hard to get and isn't really French.
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Apr 22, 2022 05:56
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May 27, 2024 00:20
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- Finger Prince
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loving god. I believe it.
So it turns out I was going on a tear over a misunderstanding. They don't want me to scrap the hibiscus beer, they want to do something else instead of the basic French saison. Okay. I'm good with that. Still not sure what to add. Maybe pink peppercorn? I'd love to add sumac too, but that could be hard to get and isn't really French.
Someone above mentioned tarragon, that's really French, but I don't know how it would work in beer. Fresh, it has a licorice aroma, but tastes citrusy and herbal. Chervil also, very French. Not sure what it would do in beer.
Not sure how a saison would react to orange peel... Oranges are quite French. And canteloup. Canteloup might work well in a saison, might be a good summer thing. I'm thinking of citadelle gin which makes strong use of both of those.
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Apr 22, 2022 06:36
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Apr 18, 2022 06:55
amirite 
