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Cake day: June 23rd, 2023

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  • Militaries tend to think of their manpower as just a number, not as individuals. The basic training is supposed to make sure each will perform at a predictable level. Psychologically breaking one down is thought to be the quickest (albeit roughest) way to get people to that level. (i.e. being able to clear an area of hostiles with minimal to no friendly casualties, while on very little sleep or sustenance)

    Some drill instructors (from what I’m told) can have their rank/title go to their heads that they will ignore the logic of danger of the orders they give just for the sole purpose of “teaching a lesson” to their recruit declining something.

    I’m guessing their goal was to make sure anyone that goes through would be able to quickly rehydrate (or replenish themselves) while in the heat of a battle without “losing a step.”

    There is also an intimidation factor to opposing forces to give the appearance of an indifferent hivemind (sheep as you mentioned it) coming for them. (Think of how scary it would be to have cybermen or the borg after you)















  • EtherWhack@lemmy.worldtoMemes@lemmy.mlwater...
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    29 days ago

    I figured as much. Just wanted to give some suggestions if you ever were interested in going down that route again.

    Being less than couple hours from Napa Valley, I do definitely get the appeal of a good wine though. I, myself prefer them over beer in most cases too.


  • EtherWhack@lemmy.worldtoMemes@lemmy.mlwater...
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    29 days ago

    The problem is, is the craft beer industry is obsessed with hops and the different varieties. Since IPAs are one of the most hopped beers, they took it and ran with it, all the while going down the rabbit hole of adding more and more hops. (akin to a child learning to cook by adding continually dumping in different spices to try to balance out the others) playing with the mixture of hop varieties. Most of them are also brewed to be drunk close to 0C which lightens its bitterness a bit. Though, fruit-infused and some hazy ones can sometimes have that bitterness work in their favor.

    The next time you are in the US and you are still curious, while not to common, look more towards the porter/stout side. The coffee ones tend to be really good along with the more niche bourbon-barrel aged stouts. Fruity wheat beers can be a hit-or-miss with some being hopped more than others, but there is a good portion which are really good; sour ales having the same issue. Craft lagers could be another, but are almost non-existent due to how it’s brewed.