I made a beer recently that was great in every way except one: it was lacking in carbonation. This is the first time I’ve made a beer that was deficient in this regard, and to my surprise it’s become something of a scandal.
Why should anyone care that it’s a little low on carbs? Do people really believe that my beer’s flatness, carbon-wise, and its low percentage of something called “dioxide,” has given me an unfair competitive advantage in the marketplace?
What a laugh! Who likes flat beer?
Until now. That’s because my new Belgian Flat Dubbel is going to blow you away. You’ll be able to let the flavors wash over your mouth without all that unnecessary carbonara getting in the way.
Want to try one of my tasty flat beers? Be prepared to shell out big time, buddy.