A.
DIY
biology has really become part of all our lives. If you want to do
something with bacteria, there is probably a protocol for it somewhere
and if there isn’t, you can just ask for help online. I mean, who
doesn’t like to do a little tweaking here and there, whether it be for a
more pest-resistant vegetable garden, to get that bacterial paint the
perfect eggshell colour for your walls or, in my current case, to help
marinate my dinner faster and bring out the flavours with the help of
enzymes. Even everyday British food, not very famous for its flavour,
tastes a lot better now that you can just throw packets of flavouring
and enzymes into it and just leave it to cook for a specified amount of
time. No muss, no fuss, perfect for the lazy and the herb-and-spice
illiterate alike. And what’s a lazy dinner without a cold one? ‘For best
results, keep on ice at all times when not in use’. Funny how the
instructions for storing enzymes are exactly the same as the
instructions on this beer can. Thanks to my connections from back in the
non-government-work-days, I now have a lifetime supply of BeerGen beer.
Technically, I’m a flavour and consistency tester. Practically, I get
free beer for life and since they keep coming out with new flavours all
the time, it doesn’t even get boring. Plus, in lieu of a morning tea, I
could always have a can since some contain enzymes that neutralize the
alcohol before I’m even out the door. A driver’s best friend.
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