100% this. Sometimes it's audio books, sometimes it's long form podcasts. But usually I "find" about 20hrs a week for this and its been a great way to learn.
I also thought this was an odd statement to see. Electric cars really haven't been around long enough to give that kind of respect to time. A few brands have but the newer models are totally different beasts.
Vs ice which easily last long, long past 200k. I'm at 240k right now and it still performs perfectly.
As a side note on the newer ice vehicles I don't see how those terrible tablets that control everything will last long enough for the other mechanical problems in the cars to show up.
"where I live the actual plumbers get licensed, not the plumbing company."
Which then leads to plumbing shops were the licensed plumber doesn't even work there and just rents out the license to the business so it can operate. Plumbing certs are a complete pyramid scheme.
Looking at TTB's mandatory items on labeling [1] there is nothing about any dates. Some states have different requirements, and I don't know California's, but many states do not require any kind of date coding.
The amount of hops in the beers from that story were about as bitter as a common blonde ale.
The modern IPA is nothing like that anymore. Also its the aroma compounds of hops that breaks down so fast, not the bittering aspects.This is why you can store a Russian imperial stout (high hop bitterness, low hop aroma, very high abv) but not normally a double/triple IPA (high hop bitterness, high hop aroma, high abv) and defiantly not age a normal IPA or session IPA (high hop aroma, low abv).
*Some overly malty double and triple IPAs will age into a nice barley wine if given enough time.
"Craft beer in a can will not age gracefully. Even in a bottle, while it will probably be fine, how much light exposure are the bottle getting, have they been left out in the sun at any point etc."
A modern beer can, on a newer canning line, is superior to a bottle in every single way. This debate about bottles being better than cans is from years ago. Cans and especially the canning machines have come a very long way in the last 15 years. That is one of the many reasons why almost every brewery is slowly switching to cans.
In regard to aging beers, there are a many important factors. The biggest enemy in aging a beer is oxygen. Oxygen gives beer a cardboard, paper flavor or a very raisin-y flavor, eventually it makes the entire beer taste like soy sauce.
As you mentioned zero light in a can so no skunking, although brown bottles stored in a dark cool place don't experience much of this. But clear, green and other bottles do. Bottle caps slowly leak oxygen in over a very long time and is why you might see a oxygen absorbing material in the under side of some bottle caps.
On the flip side one majorly common way a can will go bad in aging is from a seal alignment issue. This is especially common in smaller breweries as automated seam inspectors are quite expensive. The seal will visually look great. But if you tear it apart and measure the folds its quite common for them to be a little bit off, which can slowly leak out carbonation and in oxygen.
All the grocery stores in my area will full refund the purchase if it goes bad before the best by date. By returning it to the store you purchased it from, it gets marked as a defective return. When that rate hits a certain percentage they will stop carrying the product.
I think that's why they made this gimmick, because they had a lot of unsold milk. People buy their milk by half gallon as smaller packaging is extremely expensive. They have a pretty stupid policy - instead of having honest and reciprocal pricing, they make only 1/2-gallon best-price per volume, which leads to lots of unsold milk as who would be such big quantity a couple of days before expiration when it's probably already soured and unsuitable as fluid milk. And I suggested all these ina very friendly manner, but they didn't change. So, I switched to a more honest product, plus, I'd rather not us have raw milk when the bird flu is gaining grounds pretty quickly.
