nickwitha_k (he/him)

Apple Basic (on an Apple IIe) was my first language that I recall.

Didn’t have a computer powerful enough for VB until later. It does have a special place in my nostalgia zone but has also led so many astray.

I’ve not heard that name in a long time…

This is one of the few things that I really don’t like any Lua. It’s otherwise pretty decent and useful.

GTFOH with that. 1-indexed arrays?! You monster.

(Mostly joking… Ok, somewhat joking :P )

Ah. Can’t really complain too much about them wanting people who are putting load on their servers to pay for it. Ideally, that should mean that the end user is not the actual product. Good to see more options joining Inkplate.

Ooooh! I like that approach. I used to get half-pints in brewpubs specifically so that I could drink more varieties. For homebrewing, I really recommend the looking into Milds and Bitters. If going full-grain for your wort, you can pack a ton of flavor in at a low ABV.

Alagash White is great. Have any other suggestions?

Originally from the PNW as well! I have chosen “fancy beer” most of my life. When I was younger and looking to get trashed, the higher ABV and better flavor made due a good bargain. Now that I don’t really tend to get trashed, I like to drink “fancy beer” because I enjoy the flavor still.

A little tip, if you still live in the area:

If you homebrew and have soda kegs, February is about the optimal time for “no-chill” brewing. Just rack the hot wort into a corney keg, seal, and flip it to ensure pasteurization. After letting it sit for a few mins to become sterile, flip back upright and put outside in the cold (ideally in a bit of snow if available) and you get a bit of a cold crash while still not needing to use a chiller.

American here: American Light Lagers, like those of the BMC brands, are both one of the hardest styles to brew well and one of the worst crimes ever committed against brewery. They’re hard to brew because there is so little flavor that the slightest off-taste can ruin a batch. That’s also the reason that they are so terrible; they are little more than ethanol delivery systems that have enough malt proteins to sometimes have a head.

Want to get fucked up without tasting much? They’re probably the next best choice after a very neutral vodka. If you have interest in anything beyond intoxication, like actually enjoying the beverage, then, pretty much any other American or European style is a better choice.

Part of that probably has to do with agriculture. A substantial share of the world hop supply is grown in the Willamette Valley.