Arbitrator
Not Patrick
- Joined
- Apr 10, 2013
- Messages
- 12,946
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what about those of us who aren't on the wait list SIGHJust got the renewal e-mail in the inbox. Whew!
Good luck to all those on the waiting list.
what about those of us who aren't on the wait list SIGH
what about those of us who aren't on the wait list SIGH
The wait list reply mail I received over 2 years ago said the wait is 3-5 years. I figure next year I can start rolling those dice!
Renewals don't happen till Feb, though Adair has asked anyone not joining to let her know by the end of the month. Can't imagine many new invites will go out till Feb though.So... um...
Existing members renew already I assume?
....any hopefuls get called up?
Renewals don't happen till Feb, though Adair has asked anyone not joining to let her know by the end of the month. Can't imagine many new invites will go out till Feb though.
Beneath the Waves was so good that I wish those physically unable to have it could overcome. Allergies fade over time, right?Maybe if someone had a severe allergic reaction to their member beers.
Renewals don't happen till Feb, though Adair has asked anyone not joining to let her know by the end of the month. Can't imagine many new invites will go out till Feb though.
Renewals don't happen till Feb, though Adair has asked anyone not joining to let her know by the end of the month. Can't imagine many new invites will go out till Feb though.
Pretty sure all new invites have gone out, but there may be more depending on if any people don't renew.
Most of the club beers are barrel-aged rather than foedre, though. I imagine that's harder to scale. Maybe in 2018 once the SC barrel room has been at work for awhile...The question is whether they expand the club at all. The quantities of beer that they're making have clearly increased (Saison Bernice at a case limit and lasting multiple days???), so maybe there's room for more members. Per usual, wishing everyone good luck while selfishly hoping they don't let any more people in!
Pretty sure all new invites have gone out, but there may be more depending on if any people don't renew.
Maybe if someone had a severe allergic reaction to their member beers.
That stops people? I've been allergic to sours/wilds for years and I still renew.
Granted, my anoos puckers whenever I see the Bernice label, but who outright quits at that? Dafuq?
Damn. I, uh, mean congrats new members!Pretty sure all new invites have gone out, but there may be more depending on if any people don't renew.
So, real question, is that even possible here? I was under the impression that it was brewed with shells only, and those are just big hunks of calcium, right? If you react to oyster shells, do you react to limestone? Plus it's boiled and then aged, and the concentration of whatever allergen makes it through seems like it would be tiny. I've seen people say this, but is it really a problem? Again, legitimately curious here, I don't know very much about how shellfish allergies work.Maybe if someone had a severe allergic reaction to their member beers.
I was alergic to shellfish as a kid (thank god I'm not now) and it was the iodine that I couldn't have. Now if any of this makes it through the process I can't answer for you. I can say though I wouldn't want to risk going through the reactions again.So, real question, is that even possible here? I was under the impression that it was brewed with shells only, and those are just big hunks of calcium, right? If you react to oyster shells, do you react to limestone? Plus it's boiled and then aged, and the concentration of whatever allergen makes it through seems like it would be tiny. I've seen people say this, but is it really a problem? Again, legitimately curious here, I don't know very much about how shellfish allergies work.
Even if only brewed with the shells, I wouldn't necessarily assume they'd been cleaned to the point of being completely free of the shellfish proteins that trigger the allergic reactions. I can't speak to the concentrations of those allergens that'd be sufficient to trigger a reaction, but the most common of them, tropomyosin, is heat-stable. https://www.ncbi.nlm.nih.gov/pubmed/23649255So, real question, is that even possible here? I was under the impression that it was brewed with shells only, and those are just big hunks of calcium, right? If you react to oyster shells, do you react to limestone? Plus it's boiled and then aged, and the concentration of whatever allergen makes it through seems like it would be tiny. I've seen people say this, but is it really a problem? Again, legitimately curious here, I don't know very much about how shellfish allergies work.
Pretty sure all new invites have gone out, but there may be more depending on if any people don't renew.
I don't know very much about how shellfish allergies work.
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