2025-2026 NFL Season: 502 Bad Gateway • Page 470

One of Baltimore’s best beers imo


(But if I listed Baltimore’s 10 best beers, five of them would be Monument Brewing easy. They do everything well from sours to brown ales)

 

Gin is the best. Gin and tonic zero with a lime is a great beverage. Ice cold, something Murph knows nothing about.

 

can you explain? i don't drink, so i'm just curious

 

that in iceland they just call them hot dogs?

 

i find wine difficult to explain but there is a thick smoothness to chardonnay that is often described as buttery

if only the thread had a sommelier

 

monument is one of my students' families. i've never actually been down there, but i should hit them up about hosting a faculty party

 

*pylsur

 

move to reykjavik if you love it so much

 

I wish then I can hang out with Bjork and Sigur Ros

 

Dude it’s the best all their beers are good and they have an actual stage with pretty legit sound for bands. They’re also next door to an axe throwing place. If I worked a normal schedule / didn’t have to work every Friday night I’d be at Monument brewing’s open mic almost every week

It’s the best open mic in Baltimore now that The Depot is dead on its Tuesday open mic.

 

i’m sure everyone there just does that

 

didn’t sigur ros get cancelled or something lol

 

just maybe not the one dude from sigur ros

 

Insane to think i would not add ice to a gin and tonic

 

If the tonic is cold why would you add ice???

 

Yeah the drummer is a POS who got kicked out

 

The gin is warm brother, and theres a lot of gin in my g&t's idk how you are pouring them.

 

Just trying to follow your logic!!!

 

pretty sure every G&T i’ve ever had has had ice wyd spiff

 

Depends on the Chardonnay to be clear, but in some winemaking regions like Burgundy and Napa Valley it is common to leave wine “on the lees” as it ages, which means, letting the fermented yeast (which has a pulpy consistency) stay in the barrel rather than filtering it. This is a process called malolactic fermentation where malic acid is converted to lactic acid, and it’s that lactic acid that produces a buttery flavor.

It can exist in other kinds of wine but is def most common in Chardonnay

 

it’s a call back to Murph not using ice for soda when it comes out of a fountain or whatever

 

Im on team #NOICE when its from a fountain but only at a sit down place where I get my own refills.

 

My guyyyyyyyyy

 

Lite ice for me

 

Just skipped 9 pages. Hope everyone is having a great hump day.