WEEK 119--- Little Beer Walk in SHIBUYA

It's been mostly raining, plus a typhoon passing by the week i was in Tokyo, the weather was obviously less than ideal for moving about but it's Tokyo, there's no way rainy days would stop one from  going out.

This trip is more of a visiting friend's places/familiar places trip rather than trying to venture out to new/never been places, partly because it's been a little while since i last came, the other is perhaps rainy days do discourage a little the urge to explore unfamiliar places while holding an umbrella.

涉谷站前人行道是世界上最常被人拍或上传的街道，是每次来东京一定会走几回的闹区，这里有想去的专卖吧，离住的地方也不远，非常方便，虽然到的那星期几乎天天下雨，还是没阻止在涉谷走走看看喝喝兴致。

作为（个人觉得）亚洲craft选择最多的城市，东京周遭不缺专卖吧和瓶子店，如果以JR山手线为中心点，绝大多数车站附近都有能喝到买到craft的店，涉谷更有不少选择，个人来说，这次主要因为东京<米吧>和每次来总会去的Craftheads 而行走涉谷。

This piece is about a few places in Shibuya, basically all very close, within walking distance from the station's Hachiko exit direction. For those who are not familiar with Tokyo craft beer scene, there's quite a lot of craft beer bars/bottle shops that's reachable just using the "center circle line" of JR YAMANOTE LINE, of which Shibuya station is one of the key stations along the line, and one station/area frequented every time when in town.

Mikkeller Tokyo

the first stop in Tokyo for first beer started with Mikkeller Tokyo, i have been to the old bar before but have yet to visit this "reborn" version until now.

if you are not aware, Mikkeller Tokyo did went through a turbulence of sorts after opening about 2 years ago at another area of Shibuya also not far off from the station, that old version was a joint venture with a coffee/cocktail operator originating from Scandinavia, after opening for less than a year( if memory don't play tricks), the partnership broken off unexpectedly in somewhat dramatic circumstances, with that, for quite sometime, Mikkeller  Tokyo was operating gypsy style, moving from one place to another, sometimes in an open area of a market place, sometimes at friendly parties places, sometimes at festivals and so on so forth, it was quite a trying time but the Tokyo team did the hard work of carrying the flags flying until this new bar finally opened. 

东京“米吧”

在亚洲，米吧目前有4个据点，曼谷，首尔，新加坡，东京。

东京米吧可说出师不利，现在位于涉谷道玄坂的酒吧其实是“再生版”，大约两年前开在涉谷另一个地点的旧吧因为跟经营咖啡鸡尾酒吧的北欧合伙人出现严重分歧，只能草草结业。

没有了据点，东京米吧有好长一段时间以流动摊子或借用别人店面方式继续经营存在感，

那样子过了一年左右，新酒吧在旧址另一端一栋旧建筑，这次开在道玄坂的米吧选在一条趣味性的横巷里，从涉谷车站八忠犬方向走来大概10到15分钟，巷内有着不少风月店，时钟酒店，小餐馆，还有神社，去的那晚跟恰好人在东京的曼谷米吧<楼上餐厅>灵魂人物主厨Dan和打理前场营运的另一半Fay约了见面，他和她到了之后说，“一路走着感觉好奇怪，脑中疑问浮现，会开在这样氛围的一个地方吗？“，其实，风月红灯气息之外，新米吧就开在横巷拐弯处神社斜对面，大家各适其所，就算夜里独自一人走在这里也没什么好担心。

as the building was covered in plastic with refurbishment work going on --here's a pic by Tokyo Beer Drinkerclick here

The new bar is located at Dogenzaka area of Shibuya, a short walk from the station, this is a relatively interesting area where one can see love hotels/adults services shops/small restaurants line along side each others, Mikkeller Tokyo is located right next to a shrine by the turn of corner, walking here at night for the first time makes it's that much more interesting. That evening i was meeting up with the heart and souls of beer pairing casual fine dining place--Upstairs Mikkeller Bangkok click for more, chef Dan & Fay who happened to be in town here at Mikkeller Tokyo, and the "joke" was when finding their way in from the main road, Fay was asking Dan about the validity of the new bar being housed in such an area, " is this the correct area? would Mikkeller Bar locate in such an area?"...:)

理论上，米吧可说是连锁店模式，但除了店面设计比如用色比如啤酒泵手把比如使用木材有些统一性之外，亚洲不同城市米吧都各有特质，从酒吧地点到选酒到餐点都大不相同，比如东京米吧主理人Hamilton就开玩笑的投诉“一些去过曼谷米吧的都问我，花园呢？这里怎么没有花园？”

东京米吧当然没有曼谷那样开在旧式洋楼有自己花园，作为“再生版”，东京米吧给人印象是已经比旧吧更让人感觉到米吧特点，包括不同友好酿坊选择，到新吧第一晚碰上米吧和Cantillon 日本进口商合作搞小型品酒会，共7款不同风味酸啤酒，再看酒吧当天选酒，抛开现址街坊趣味不说，感觉已比旧吧良好。

The "reborn"version of the new bar is certainly located in a more interesting area compared to the old one, as for the bar itself, it is housed in an old building, bar and taps are visible to anyone who walk pass the alley way, there's an upstairs sitting area too, but to any geeks, the one most important area would have to be the brew selections. That evening the bar was having a 7 variants Cantillon tasting event, working hand in hand with the importer for Japan market for this famous Belgium gift of gods, Lambic, while Hamilton was joking when chatting with Dan & Fay about " those who been to Mikkeller Bangkok would ask me--where's the GARDEN?", there's obviously no gardens here in the Tokyo version of this Copenhagen bar, but from what was on the tap list that evening, plus the tasting event, add that with the vibes of this area, it's certainly a better version from that troubled old one. 

Craftheads Shibuya

This is a bar to go if you are into American beers and bourbon, at the same time this is also a bar where it is perceived as pricey by some---but if you are always stuck in Asia, and have no access to some American beers(think Three Floyds Dark Lord, Adam/Fred from Hair of the Dog--especially few years ago), then this place is quite a bar to visit.

This is a place run by long time resident originally from the states Michael san(or better known as Koji san), what makes this bar unique is that long before "grey imports" of all sorts started flowing into Asia which is the common scenario now ( especially in China), this place would have a few never seen else where in Asia bottles available for in bar consumption--for examples FFF Dark Lord which is still very hard to find bottles nowadays was already available at Craftheads years ago--and not just say the current year bottles but a few different years bottles to choose from! and while price is a subjective matter--at least when comparing to a certain bar in Amsterdam which also serves some Dark Lord bottles selection, considering the rare is gold perception, the prices in Tokyo is very reasonable indeed. 

已把自己当日本人的美国人开的店，主打自家进口美国啤酒和美国波本烈酒，综合这几年去这家店得到印象是，有些人觉得在美国只卖某个价位的啤酒到了这里要贵许多，不过，对长期住在亚洲的一些啤迷来说，到东京如果没来这家看看酒单喝喝等于走宝。

如果你对这家完全没概念，或许这样说，特别之处是在"水货"概念还不像现在这么流行时候就已经全亚洲独家少量进口盛名难寻瓶子，比如至今在亚洲还是难寻的Three Floyds黑魔王，几年前去的时候，酒单上不是只有一个年份，而是好几款不同年份黑魔王供选择，而且价钱如果跟荷兰某家也有少量黑魔王供应酒吧相比的话，简直是合理得很。

这次去，酒单上明显少了很多选择，比较吸引的是JESTER KING瓶子选择。不过，记得有一次见到老板时候他说过，一般是十一月下旬左右会有新酒进来，或许今年底有去的朋友可以看看是不是有很多不同盛名酿坊瓶子选择。

This trip i only went once for a short while, browsing though the bottle list, there's not much selections available as of that time, with perhaps Hair of the Dog and Jester King bottles still catching some attentions--but i did remember once talking to the owner Koji san and he did mentioned about mostly bottles arriving mid or later part of Nov or beyond, so perhaps just like going to any craft beer places--sometimes it's all about timing.

Beer Stand Hiranoya

This is a place i have never been, suggested and led to the place by beer buddy in Tokyo, Neil,  This is basically a small bottle shop, with a few taps, opening bottles to drink in is very much welcome. Selection wise this is a Belgium styles focus shop, with some other styles in the mix, 

for examples there was this Owa Ume Lambic created and brewed in Belgium by Japanese brewer, as well a seemingly current "hot brew" of a Japanese version of New England style IPA. There's some beer bites too if you are in the mood, though it's relatively small, the vibes inside this bottle shop is cozy and friendly, worth a visit if you are into mainly Belgium brews.

平野屋酒店

之前没来过，应<东京啤酒人>部落客朋友Neil 建议在这里喝喝聊聊就来了。这是间开在米吧隔几条街附近瓶子店，也可在店内喝，店面不大，几个冰柜内主要是比利时啤酒，加些日本酿坊啤酒选择，选酒和店内氛围都不错，是值得一探的小店。

WEEK 118--Beer.Vegan.Zhusi

I have heard of Yorocco since few years back but never had the chance to sample any since their supply hardly go out of Zhusi--a quiet small town 1 hour by train from Tokyo--for those who noticed or were at this year's MBCC( or CBC as it was known before)--Yorocco was the only Japanese craft brew invited for that mother of all craft event in Copenhagen.

来之前，几年前已听闻过有一家小酿坊叫Yorocco,  酿品水准很不错，不过因为量少，很难在东京找到，要喝到这家酿坊啤酒最佳方式只能是到距离逗子市JR站不远处，一星期只开两三天，全日本唯一专属品饮室去。

有趣的是，品饮室藏身于一间感觉很居家邻里，叫Beach Muffin的素食小店内，单从门面外观看不出酒吧痕迹，比较像隔壁老王寻常店家，作为Yorocco 专属品饮室（只有5个啤酒泵，不卖任何其他酿坊啤酒，也不卖瓶子），这里感觉一点都不像餐厅酒吧，而是很舒适惬意的家居客厅，就像去到朋友家那样。

This recent trip to Tokyo was basically a rainy week, it was almost raining everyday, so the thought of going out to a Vegan restaurant in Zhusi for a few Yorocco became a little uncertain( especially since i have had a few Yorocco brew already in Tokyo few days before), but thanks to the spur of moment thought of messaging Beach Muffin, as well the "you should go" opinion from Hamilton & Neil, i went.

Prior to making the trip from Shinagawa station while having breakfast at blue bottle cafe---i checked Yorocco webpage which list out the days when the taproom at Beach Muffin is open for the month and it kinda indicated it's not open on that Friday--so i thought perhaps checking with Beach Muffin would be the best option though their FB says "typically reply within 1 day"-- to my surprise the response was swift, the taproom is open, and they were kind to point me the direction of how to get there after getting out of Zhusi JR station.( it was only after meeting and chatting with the owner Larry that i realized the visit was meant to be---because that moment when i message to ask via FB--his wife was checking on something on the hand phone--otherwise no one will response until much much later or the next day)
*it's south exit from Zhusi JR station--go out to bus stop no.3--take bus no.12(to hayama)--alight at 3rd stop(rokudaigozenmai)--beach muffin is just located right next to the road side bus stop. 

逗子市距离东京约一小时，因为不确定品饮室是不是有开，尝试通过脸书联系询问，虽然官网记录显示通常要一天时间回复，意外的很快就得到回答，还贴心告知出车站后要在哪一个巴士站搭几号班车哪里下车。（后来见到店主Larry 时才知道，女主人刚好在用手机，所以才会有那么快回应的事情发生）。

到之前对品饮室或素食小店长什么样子没什么概念，踏进店里的那刻感觉像是到了朋友家，就那样，原本想说或许呆个两小时左右就可以去隔一站的镰仓扮一下游客，结果中午到之后就没动过，偶尔跟老板LARRY聊聊天，怡然自得的消磨时光享受扮在地人的悠闲，傍晚要离开前不久还有点奇遇式的跟来店里送刚从外地采摘苹果的低调主创酿酒师AKIO见面聊了下，绝对是整个东京行最惬意的一个下午。

While it was gloomy in Tokyo, it was not raining but sunny at Zhusi station---looking at Beach Muffin from the outside, and even when inside, even if you notice the unassuming small bar counter with a few tap handles behind the dining area---it does not feel like a taproom at all--certainly don't feel like the only taproom in whole of Japan for Yorocco--it felt more like a friend's house, someone's dining room, someone's lounge, someone's study or lazying area--just felt right at home.

The initial thought was perhaps come in for lunch and a few beers, then proceed to playing tourist at next station Kamakura( which is more famous as a tourists spot)--well, it never happened--coz i stayed the whole afternoon at Beach Muffin and it felt like one of the best afternoons that week in Tokyo.

<海滩松饼>是长居日本的美国大叔Larry和日本太太开的，素食餐点之外也卖些新鲜蔬果干果零食松饼蛋糕之类的，那天店里没什么人，偶尔有几个当地人来买些糕点带走，如果不是入门客厅左边稍上的假楼那层小吧台有5个啤酒泵加小黑板写着Yorocco当天酒单，根本看不出跟品饮室的关联。                                                                      

一间居家素食小店为什么会是全日本唯一的Yorocco专属品饮室？这是有点趣味的事，Larry说 “跟Akio 满熟悉的了，也喜欢喝他酿的酒，可是没固定地点可以经常喝到，然后有一天跟Akio聊起说不如就在自家餐馆找个地方设品饮室，就那样，隔天有人来看位置，很快就动工，品饮室做起来了。”

This is a place owned and run by Larry+his wife & team--they enjoy working at the kitchen which is visible from the moment you push that door open, but you can always talk to Larry if you only speaks English----Beach Muffin really felt like a neighbourhood store than anything else--it's a place you come buy some muffins/cakes/bottled dried food/nuts/fruits and such, as well you can sit down and dine in if Vegan food is your thing--the taproom is small--with 5 taps--serving ONLY and whatever Yorocco beers they have on that day you walk in--no bottles for sale or drink in(if your aim is to come and collect some bottles to buy back then you should take note)-- the taproom section is NOT open all week-- best to check in advance if necessary.

So what has a Vegan restaurant got to do with Yorocco beer? the answer is simple---because Larry knows the brewer Akio( who brew his beer in a place co-sharing with a bread making workshop not too far from Beach Muffin), he likes the beers, but there's no place to drink his brew on a more regular basis since the brewery do not open for visiting nor has got any sort of taproom, so one day Larry pop the question "why not open a taproom at my restaurant?", the next day some friends of Akio came, the spot for a small taproom set up identified--the rest, as people often say, is history.

作为今年唯一受邀出席哥本哈根啤酒庆典（MBCC）的日本酿坊，Yorocco啤酒当然具备一定水准，只是之前喝过许多日本Craft 品牌啤酒总让人感觉中规中矩，所以没带很大期望。不过，来逗子市前几天，在三轩茶屋朋友开的小酒吧喝到了感觉惊艳一支，是不久前限量发行的Yorocco低度农场风格啤酒，经过两年时间白葡萄酒木桶陈放，呈现木桶香味，轻盈易喝，像是喝着香醇微甘带点干白葡萄啤酒，是个人至今喝过最好的日本酿坊作品。

如果说之前那支桶陈佳酿是特酿不能做准，来到品饮室当天上啤酒泵的大多是常态款，算是一家酿坊作品水准的基点，当天5款中有Saison，Pale Ale， Ipa和Porter，个人感觉，除了Ipa 比较普通（可还是好喝过一些只强调啤酒花攻击的欧美作品），其他4款都是水准之作，有个共同点是，作品都均衡易喝但不是单调无趣，虽不惊人却也不是平庸之作。

喝CRAFT乐趣最关键在于酿品水准，还有就是跟谁一起喝，有时候在哪里喝也可以很关键，逗子市这个惬意下午美好的体现了三大要点交汇的画面。

To a certain extend, i wasn't expecting much before coming to Zhusi--mainly because whatever Japanese craft beer i have had so far basically gives off the impression of either "good but not exciting" or "very safe and just that" or "good for newbies"---there's been none whatsoever a Japanese craft brew which excites until few days before coming to Zhusi---at Pigalle Sangenjaya, it was an evening quick drink with a newly acquainted beer geek from US before moving to another place for a few mead tasting--there at Pigalle--we sampled a wine/oak barrel aged saison from Yorocco--the unblended version of the 2 bottles from their recent limited release---we were very very pleasantly surprised with the brew, it felt like you are drinking a still beer with not much carbonation in wine form filled with oak aroma, slightly dry and sweet at the same time---very very easy drinking yet with layers of nuances--we were basically looking at each other after the first 2 sips and went "damn...."---personally, no doubt it's by far the BEST Japanese brew i have had.

With that said, i was coming to Beach Muffin with zero expectations because i wasn't sure what this place is, i don't even know what's on tap for the day until walking in---for that day there's 2 saison-1 pale ale-1porter & 1 ipa on show--it's obviously unrealistic to expect the level of that limited release with regular brew--if i have to give an opinion--then perhaps expect for Ipa which taste quite normal(but the balance and drinkability is still better than quite a few US/Europe ipas aiming to hop/s attack)--all 4 others were certainly very pleasant/easy drinking---for lack of better words--it's not out of this world but certainly NOT your average so so beer. 

Spending an entire afternoon eating some quite delicious vegan food, drinking some beers, talking to Larry occasionally and basically doing nothing/lazying around was the order of the day, this place has got a homely/cozy vibe, you just felt right  to stay on and lazy around--and one small incident which happened that day makes the afternoon even better-- i was talking to Larry about beer related topics( what else could it be)--and Larry was like " i would like to have you meet with Akio san but he don't come in here too often"(as a brewer--this is one guy who kinda keep a low profile--seldom come in to beach muffin even when the taproom is open)--and then about 20 minutes after Larry said that and went back to working at the kitchen--he run up the small staircases where the taproom lounge is --and said " do you know who just walk in with hand full of apples?"--and so it was an afternoon where all things happened naturally--Akio san just came back from a trip to farm picking fresh apples--we chatted for a short while--an afternoon in Zhusi just got a perfect ending note.

Personally--the fun of drinking craft beer is all about what you drinking--the quality of the brew you drinking, and then it's also about who you are drinking/sharing with--and at times where you drinking at can add to the experience as well--that afternoon in Zhusi--all 3 elements just blend in perfectly--it's really a perfect afternoon to drink beer.

WEEK 117---Breaking up the word B.E.E.R

This came about while having a casual chat with a non-craft drinker friend about beer.

The assumption is all non-craft drinkers knows what BEER is---taking it all in basing on face value of that word and what it represent--yellow fizzy alcoholic piss.

大家都知道BEER就是啤酒，但也有很多人都不知道啤酒是怎么一回事，啤海有多辽阔，不如拆开看看，在craft beer世界这几个字母可以意味着什么。

While having that casual chat--the thought of breaking up the word B.E.E.R just pop up, though it can be anything/ much more than what's interpreted here--for examples the word B can be BEST or BULLSHIT depending on individual interpretation.

B for BREW

sometimes it can be a little hard/complicated to try the technical way of explaining to non-craft drinkers why craft beer, what so unique ? 

the simple way is perhaps to focus on the BREW itself--it's kinda like cooking, first and foremost, what ingredients one uses would have big influence on the flavours of the finished product---and then you need the right process/skills/time factor.... so on.

and the fun part about craft beer is that NOT EVERY beer is of the same level/standards/deliciousness---it's all down to how or what the brewers/mead makers wanted a particular beer(or mead) brewed/become.

the uniqueness of craft beer?choices galore aside, it's all about finding different taste profile, characteristic. and sometimes awesomeness of a BREW.

酿造啤酒和烹饪或做点心甜点一样，是讲究原材料，食材，调味，时间，过程和厨师功力融合的事，同样一道菜式，就算同一食谱，不同人做很可能会有不太一样味道，啤酒也那样，酿造过程，用料还有酿酒师功力都起着关键作用，同一个类型风格啤酒不同酿酒师做出来美味程度可以有天地差别，也间接说明为什么喝啤酒需要选择。

B for BAD

yup-- craft beer can be bad, as in badly made.

again--it can be like cooking--we all know even with the same recipe, same ingredients, when different people cooked, the result can be hugely different---same goes for beer brewing/mead making.

the fact that craft beer is after all still a business means that we would see some half-baked brewers selling their beers under that same( same same but VERY different) label of craft beer---these brewers should be given a nice tick-off, go back to basics, learn how to brew better brew/think properly what the hell they want to achieve in taste profile before throwing half-baked brews into the market. 

*personally---any brew which is remotely/slightly better than commercial lagers DO NOT count as craft beer --and if your brew is even worse than a cold pint of big factory brew--then you should look elsewhere, stop trying to sell your brew under the disguise of craft beer/craft mead.

虽然理论上craft beer应该是好喝美味啤酒代名词，实际上，不是所有啤酒都在同一个水平上，酿出难喝啤酒又敢拿出来卖的所谓craft beer并不少。

喝到自觉难喝啤酒情况有二，一是自己味蕾鉴赏力还不够领略不了那款啤酒的奥妙，二是真的难喝，如果是劣质作品，啤迷间应当分享出来当反面教材。

B for BETTER

YES--while there's some really bad ones, there's also plentiful really nice/awesome brews out there--you just need to keep looking out/try out different brews, open up your eyes/palate/senses, the world of craft beer/craft mead is wide, and thank goodness there's better ones to look forward to than just sticking around drinking shitty ones--the choice is yours really.

喝craft 好玩之处在于这是个有机会不断发掘更多更新更好的广阔啤酒世界，就像寻找美食那样可以有不少乐趣，如果今天喝到一款很好喝的固然开心，浩瀚啤海不同酿坊作品众多，还是有机会喝到更出色酿品。

E for EXPECTATION

in some ways--drinking craft beer can be like a curiosity process--from hearing about certain brew--to wanting to have a taste--to finally have a sip or two--its all about finding out what a brew taste like--is it within expectation/ is it under or beyond?

and if one were to look at why some people trade beers/mead internationally--why some people willing to pay much higher secondary prices for certain brews--it's all about expectations isn't it?

在寻找不同类型风格啤酒或同类型不同酿坊品牌啤酒的过程中，很有趣一点就是很像个寻求印证期望值和实际喝酒体会感受的过程，不少啤迷会追逐一些盛名酿坊或超高人气酿品，原动力当然是好奇心推动的期望值在作祟，从渴望，寻找，到能喝上几口的瞬间就是最真实时刻，无论是期望过高还是有惊喜，当下就了解。

E for EXPANDABLE

to GEEKS, craft beer drinking is kinda like foodie seeking out for nice food--it's all about satisfying the urge for deliciousness--and that's also about expanding one's palate appreciation level--not keeping to just 1,2,3 same taste profile all the time but trying to savour different taste profile craft brews can bring--and that's really the fun some drinkers are missing, either for lack of curiosity or  pure self-restricting(in trying new/unfamiliar taste profile)--and that's quite  a shame.

人的味蕾是为了欣赏不同味道层次而存在，只是如果吃来吃去只是那两三样固定菜式，就只能是停滞不前， 放在喝啤酒这件事来说也一样，味蕾对不同风味类别啤酒的鉴赏力度需要适当开发，只有给机会自己尝试更多不同风味啤酒才能让味蕾得到提升。

E for EXAGGERATION

craft beer at times can be a little bit similar to vanity fair/fashion items---there would always be some brands/breweries which are in vogue/in trend--and that would inevitably means demands chasing often limited supply--it's like everybody wanted a piece of that brand/breweries--it's not wrong--but can be a little tiring at times just looking at the hooohaaahh on social media.

*if you are a NEWBIE--don't take it all in of what at times a bar or a bottle shop tells you about certain brands/brews they are carrying or they DON'T carry--it could all be business interest infused exaggerations--good or bad you have to digest and decide for yourself.

啤酒的世界某些程度上也跟时尚圈一样，会有某某酿坊的特定作品被啤迷媒体大力追捧，跟时尚圈有点不一样的是，这应该/很可能都不是故意炒作，而是因为量少又一定程度上好喝而被啤迷或媒体传开的，这原本没什么问题，因为就算是很有个性的酿坊，如果是开门做生意，就有买卖，不过，一些炒家的出现让价格变得不太现实，被刻意夸大的炒卖瓶子有没有想象或传言中那么好喝，是个问题。

R for REVISIT

you might find a beer so awesome you keep telling people even after 3 or 4 or 5 years you last had one--it could still taste awesome, or perhaps not--same goes for a beer you last had years ago which you thought was plain awful---but maybe it was because you could not understand or handle that one at those time?

it's always good to revisit beers you had few years ago--regardless if you thought it was the best or worse beer of your life( ok--i'm not gonna revisit any BIG factory commercial lager anytime sooner nor later)---the thing is--by drinking more different styles of brew, and learning to appreciate, one's palate appreciation level would change for the better--so it's good to revisit certain "old" beers to see if the judgement at that time was correct/any changes of opinion.

有时候，三五年前喝过的啤酒可能觉得好喝到不得了，又或是难喝的很 这些都有可能是鉴赏力还不足导致的味蕾错觉，所以，每隔一段较长时间再喝之前觉得很好或不好的啤酒重新审视是有趣的动作.

R for REJECT

this is quite simple--the truth is--world of craft beer is like a big blue ocean--it's so vast with so many different choices--so why limit yourself to drinking only the same old same old all the time? the "joke"is that no matter if you drink an awesome/delicious brew or plain boring commercial lager--it's the same--your body system still needs to work out since there's alcohol to be cleansed--if so why bother drinking bad ones/below average ones/ so so ones--when you have the choice of selecting a really good brew/awesome ones?

啤海是浩瀚无际的，喝什么都是选择，既然每次只能是喝上大概的量，为什么不好好细味品尝，尽量选择好喝的，拒绝没有鲜明特点的平庸之作，更要拒绝不知所谓的难喝啤酒。

要记住，无论是喝佳酿或劣作，酒精都需要身体机能工作化解，那干嘛不尽量只选择喝好的？