Beer theory.

touch · 29 Nov 2008 at 00:11

So, we're sat watching tv and drinking a few beers. My brother has left quite a bit in the bottom of each bottle. Hes claiming that alcohol oxidizes when exposed to oxygen in the air and this turns it into a "vinegar like substance". So, i know a bit about hydrocarbons and know that when they oxidize, they produce water + salt + acid (i think) so there may be some truth in his theory. However, he claims that in other alocoholic drinks (vodka was the example i used) the oxidisation is not as noticeable because of the mixer (??).
I also questioned him about petrol but he claims that its not as volatile as alchohol so does not oxidize as quick.
Does anybody have any knowledge on the subject?
Or just general abuse that i can pass onto my bro

Glaucus · 29 Nov 2008 at 00:12

he's gay, it gets warm and that's it..

cheets64 · 29 Nov 2008 at 00:16

AcidHell2 said:
he's gay, it gets warm and that's it..

aye, it gets warm and it taste like cat pee

also their was a rumor that when you drink the "save" on a can you was drinking a lot of mouth juice

Azagoth · 29 Nov 2008 at 00:19

cheets64 said:
aye, it gets warm and it taste like cat pee

I'm afraid I'll have to take your word on the taste of cat pee.

Atrox Moris · 29 Nov 2008 at 00:19

cheets64 said:
aye, it gets warm and it taste like cat pee

also their was a rumor that when you drink the "save" on a can you was drinking a lot of mouth juice

It's all nonsense. Unless you spit half of what you take in your mouth back into the can/bottle.

sbi5ar · 29 Nov 2008 at 00:20

AcidHell2 said:
he's gay, it gets warm and that's it..

+1

Happy · 29 Nov 2008 at 00:22

AcidHell2 said:
he's gay, it gets warm and that's it..

This

touch · 29 Nov 2008 at 00:23

cheets64 said:
aye, it gets warm and it taste like cat pee

Brothers response: Yes, but it tastes like cat pee because of the oxidization

Ham · 29 Nov 2008 at 00:26

To be fair to your Brother, the last bit isn't exactly enjoyable. I'd gladly waste a mouthful if i had another bottle lined up.

Begbie · 29 Nov 2008 at 02:00

It will still contain alcohol - get it drunk. Waste of good beer.

monkeyspank · 29 Nov 2008 at 02:07

I also leave approximately quite a bit of each beer in each bottle because I am a massive faggot

Dunks · 29 Nov 2008 at 02:09

Your brother is a retard.

Glaucus · 29 Nov 2008 at 02:13

monkeyspank said:
I also leave approximately quite a bit of each beer in each bottle because I am a massive faggot

why not drink it slight faster, or handle the bottle less, so it doesn't warm up as fast..

Pen66 · 29 Nov 2008 at 02:34

It only tastes crap if you're a slow drinker (= warm) and it loses its fizz/head.

kenshinu · 29 Nov 2008 at 03:33

Why drink beer when you can drink SoCo and lemonade? Sooo much nicer =/

Angilion · 29 Nov 2008 at 04:21

Petrol is less volatile than beer?

I find that hard to believe.

setter · 29 Nov 2008 at 04:29

I can drink beer for so long (maybe 10 bottles of bud) then i have to go on to the halfs, vodka and sugar free red bull, or if ive got a lot of money itll be brandy and ginger ale, sadly i havent got to much money theese days

AHarvey · 29 Nov 2008 at 06:23

I never drink the bottom of a bottle/pint no matter how fast I drink it (unless downing in one) because it just tastes foul.

However, I also never drink a beer when I am having a meal either because it really can't stand the taste of it then!

kenshinu said:
Why drink beer when you can drink SoCo and lemonade? Sooo much nicer =/

Perhaps because only retards call it SoCO?

Haircut · 29 Nov 2008 at 08:06

It's well known that alcohol oxidises to vinegar, but there's no way it would happen in any noticeable amount in the time it takes to drink a can.

EDIT - from wiki:

Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.

Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar.

Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid before adding air using a Venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.

So, even using cultures in the source and adding air it takes at least 20 hours to produce vinegar.

paradigm · 29 Nov 2008 at 09:57

kenshinu said:
Why drink beer when you can drink SoCo and lemonade?

Because that makes you a massive botter.