- A large world-wide study describes happiness as tracing a U over the course of one’s life.
- The theory is that we are happy when we begin our careers and get our lives off the ground. However, when we reach middle age, the realities, disappointments and stress catches up with us and our level of happiness goes down. However, when we reach pre-retirement (typically sometime in our 50s) our happiness begins to rise. That’s because we’ve put our disappointments behind us, we have more financial stability and less family stresses.
- My wife believes that her level of happiness is shaped more like a J. She started out by choosing a career for practical reasons (finance and accounting) instead of what she wanted to do (art). She knew that it would take many years to reach a point where she could retire and do what she wanted to do. When she did, her level of happiness shot straight up.
- Roy’s experience is similar to my wife’s, i.e. a J.
- My happiness curve traces more of a W. I had a high level of happiness when I began my career. But I had a rough decade or so because I made some bad choices and fell behind my peers. However, my life improved greatly after I met my wife. But, unlike her, after we retired, I experienced a 2 year period of disillusionment. However, I eventually worked through it and now consider myself to be very happy. (To read more about my retirement struggles check out The 6 Stages of Retirement.)
The beer segment starts at 17:05.
- Very excited and looking forward to trying a brand new beer style – brut IPA.
- The style originated with San Francisco’s Social Brewing and was developed by Kim Sturdavant.
- Kim added an amylase enzyme, which is often used to lighten up the body of stouts and porters, to an IPA. This yields a slightly hazy, straw colored, effervescent, bone dry beer.
- The Takeout said in June. “As exhaustion with the bitterness arms race of the 2000s spurred a sea change toward low-bitterness, “juicy” and hazy IPAs, now the ubiquity of those so-called New England Style IPAs has led to the rise of a totally different take on IPAs: the brut IPA. The brut IPA borrows its name from the wine world; brut means very dry. It’s pale, bone dry, and highly effervescent. It’s as close to champagne as an IPA can get. And it’s nothing like the fruity, hazy, creamy IPAs that now dominate taps across America”.
- The brut IPA we tasted was 48 to Go from 12West from Gilbert AZ.
- 6 ABV and no associated IBUs
- Both Roy and I were disappointed. The effervescence quickly dissipated leaving a relatively flat beer. The head followed that same pattern. On the front end, there was some hoppy flavor but it was soon erased by an overpowering, mouth puckering dryness.
- It is vastly over priced at $4.25 for a 16 oz can.
- It was one and done for us. It will not appear in our beer fridge.