Now that everyone is attempting rusticity, I am pulling the game back to freeze distilled simplicity traditionally executed in Icehouse or Bud ice. Drop the temp, exclude the water, get them cherries straight imperial, siphoning the bottleneck to maximize ice mash efficiency. It’s like inverted strike water, pushing the eis aspects to BOCK levels.
Low carb aside, I basically took this Berliner and turned it into a freezing oud bruin. I CALL THAT A SUB LATERAL MANEUVER. Everyone be French pressing, time to up the ice pressing swag to absolute zero straight kelvin steeze.
Who the fuck is mike trout?