Why is it that beer lubricates my German and makes it awesome, but when I drink wine, I can't speak a word? Someone explain this to me.
3 comments:
Anonymous
said...
Riding the drunken curve-
Hi Nik,
My off the top o' my head guess would be that beer is lower in alcohol per unit of volume so when you are imbibing das brewski you are going to get buzzed more slowly and be in that relaxed frame of mine longer as the alcohol loosens up your cortex enough to allow the lingity to flow freely before becoming alcoholized to the point that the second language grinds to a hault.
So imagine a line like this( / ) on a graph who's slope is not too steep. You start at the bottom when you begin drinking and move up and to the right over time. Once you get high enough (say to Point A) on that sloped line you get madd German skillz, and those skillzzzzz stay with you for a while as you continue to climb the sloped line. However, once you get too high, (say point B)you get too tipsy and you can't speak much of a word of German anymore.
Now wine has a higher percentage of alcohol, so you can have the same line, with the same points A and B, but the line will be much steeper thus shortening the distance between points A and B and thus the shorter the amount of time you get to speak fluid father-tongue. So quick might this transition occur from A to B that it may seem like wine disables your ability to speak German at all.
Of course, if you were to say you have been equally bashed, befuddled, boozed up*, buzzed*, canned, crocked*, drinking, drunken, flushed*, flying*, fuddled, gassed, glazed*, groggy, hammered, high*, hosed, in orbit, inebriated, jolly, jugged, juiced*, laced*, liquored up*, lit*, lush, merry, muddled, oiled, on a bun, overcome, pie-eyed, plastered*, plowed, potted*, seeing double*, sloshed*, soaked, sotted, soused, stewed*, stoned*, tanked*, tight*, tipsy, totaled*, wasted*, zonked and otherwise three sheets (one black, one red and one yellow) on beer and wine during separate occasions or that several shots of hard alcohol in a row have no effect on your German, then, um, well, that "shoots" my whole theory to pieces although not entirely surprising as this might be a little more complex than just differing alcohol concentrations.
A woman at my work said (at a party, not the Teacher's Lounge) not to put Triple Sec in her margaritas because it makes her a mean drunk but other alcohols and margaritas without Triple Sec were just fine. Maybe different mixtures of alcohol affect the brain differently some how facilitating the alcohol into the body differently?
Oh, by the way, this website should help round out that list of drunken terms we were working on in Germany http://www.sober.org/Drunk.html
Not too sure about that one. Anyway, I'm about positive this is Nikki E. I knew in Germany. If I recall my mom was your 5th grade teacher. If I have the right person then how's it going? I have no blog, but the closest person to me that has one is my brother. www.theseventen.blogspot.com/
3 comments:
Riding the drunken curve-
Hi Nik,
My off the top o' my head guess would be that beer is lower in alcohol per unit of volume so when you are imbibing das brewski you are going to get buzzed more slowly and be in that relaxed frame of mine longer as the alcohol loosens up your cortex enough to allow the lingity to flow freely before becoming alcoholized to the point that the second language grinds to a hault.
So imagine a line like this( / ) on a graph who's slope is not too steep. You start at the bottom when you begin drinking and move up and to the right over time. Once you get high enough (say to Point A) on that sloped line you get madd German skillz, and those skillzzzzz stay with you for a while as you continue to climb the sloped line. However, once you get too high, (say point B)you get too tipsy and you can't speak much of a word of German anymore.
Now wine has a higher percentage of alcohol, so you can have the same line, with the same points A and B, but the line will be much steeper thus shortening the distance between points A and B and thus the shorter the amount of time you get to speak fluid father-tongue. So quick might this transition occur from A to B that it may seem like wine disables your ability to speak German at all.
Of course, if you were to say you have been equally bashed, befuddled, boozed up*, buzzed*, canned, crocked*, drinking, drunken, flushed*, flying*, fuddled, gassed, glazed*, groggy, hammered, high*, hosed, in orbit, inebriated, jolly, jugged, juiced*, laced*, liquored up*, lit*, lush, merry, muddled, oiled, on a bun, overcome, pie-eyed, plastered*, plowed, potted*, seeing double*, sloshed*, soaked, sotted, soused, stewed*, stoned*, tanked*, tight*, tipsy, totaled*, wasted*, zonked and otherwise three sheets (one black, one red and one yellow) on beer and wine during separate occasions or that several shots of hard alcohol in a row have no effect on your German, then, um, well, that "shoots" my whole theory to pieces although not entirely surprising as this might be a little more complex than just differing alcohol concentrations.
A woman at my work said (at a party, not the Teacher's Lounge) not to put Triple Sec in her margaritas because it makes her a mean drunk but other alcohols and margaritas without Triple Sec were just fine. Maybe different mixtures of alcohol affect the brain differently some how facilitating the alcohol into the body differently?
Oh, by the way, this website should help round out that list of drunken terms we were working on in Germany http://www.sober.org/Drunk.html
"...Mrs. Crabopple? Umm...Why does beer makes me pee a lot?"
Not too sure about that one. Anyway, I'm about positive this is Nikki E. I knew in Germany. If I recall my mom was your 5th grade teacher. If I have the right person then how's it going? I have no blog, but the closest person to me that has one is my brother. www.theseventen.blogspot.com/
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