Or cans....same thing...

American translation: a case of brew

I thought that was a coldie.

Since when do rednecks think? Are you a real redneck or some Yankee imitation?

Syd....  Good pic! 

They usually come on 30 pack cubes these days... well up here they do.

A coldie is singular... followed by another coldie... and another... and another... and so on.

Yeah, but the wrong beer, though.... XXXX or Tooheys, much better.

Melbourne Bitter.... we'd only drink that up here if all the other breweries went on strike and the pubs ran out of real beer.

Oh puh-leeze.

four flippin' ex?

It's called that cos the morons that drink the shit can't spell 'beer'.

Sadly VB is the most commonly drunk crap....and that has the trick of tasting exactly like the can it comes in.

You are better off warming that junk up to room temp and get all emotional thinking you are back in the old dart drinking their cats piss.

One word.....Coopers Sparkling

OK, Two words....but they make sense....

I can speel beer.  Can speel lagre and ail as well.

Used to make the stuff when I did home brewing... ingredients come in a can... Woolies and Coles sell it.  Not bad stuff if it's done right.

As for VB, pretty much the same as Melbourne Bitter....  all Victorian cat's piss to me.  

No self respecting shandy maker would use it,

Is there such a thing?

Abbot drinks girlie-boy shandies....

As for making the Coopers....

Coopers makes it best.   The home-brew comes in a poor second....

Ah, but he makes his 1 part beer to 9 parts lemonade... hence the girlie boy connotation

I'm a little more adventurous... 7 parts beer to 3 parts lemonade... more like a "pot with a dash", really.

Depends on who the home brewer is.... and how long they let it sit... both in the fermenter and in the bottle.  The mistake most home brewers make is to bottle it too soon, then try to drink it too soon after bottling.   Mine would sit in the fermenter for at least a week (to reduce sediment) after the fermentation process had ceased, and then in the bottle for a minimum of 6 - 8 months before cracking open the first of each batch... if still not quite right it'd be left another 3 - 4 months.  That way it was always crystal clear and no sediment to speak of.  People who tried my home brew usually commented on how they could hardly tell the difference from pub beer.

There was a time when I'd have 12,000 bottles filled with another 120 on the go... but I won't go back to those days.  Was drinking it faster than I could make it and I wasn't replenishing the stock.

If they confuse it with XXXX it's hardly a glowing review.

"Wow your home-grown shit is just like the shit you buy in shops".

I'll stick to the reality.....that if it's good...it WILL be made best by those who actually created it....and if it's good I certainly won't be bastardising it by adding lolly-water.

If you want something I guarantee won't be matched by some DIY 'expert'...try Coopers Vintage.

If you can avoid temptation and keep it after purchase for 12 months....it's even better still... [Jafo has a slab of 2009 unopened - as yet]

Nope... compared to Coopers.  Our local at the time had it on tap... so we well knew the difference.

Not that I drink a lot these days anyhow, but I only add a bit of lemonade to reduce the alcohol content.  Promised myself 8 years ago that I'd never get drunk again... and the lemonade allows me the beer taste I enjoy without the danger.  So why don't I just drink lite?  Nah, doesn't work quite the same way... tried that after 7 years abstinence and a few lites began to take me out of my comfort zone, so now I stick to what I know works for me.

Again, not a bad drop... was also on tap at our 'then' local, as was Coopers Pale Ale and Coopers Stout.  The publican came up from SA, so it was obligatory.

At least drinking all that sheep dip Aussies should be tick and lice free (mostly)

And it's good for shingles, hives and haemorhoids as well.