You answered one question, and asked two.

1. Belgian beer: Most Belgian beers are top fermented and use wild yeast strains. This gives them their incredibly fruity and floral taste and nose.

2. California beer: The fruitiness in California beers is usually due to a profound love of hops. By using very rich Cascade and Hallertauer hops and dry-hopping in a lot of circumstances, you get a very floral and frgrant beer. My personal favorite of the hop bombs is the Racer 5 IPA from Bear Republic.

In the case of a more pedestrian beer (Sierra Nevada Pale Ale comes to mind), the balanced use of Cascade to start, and judicious use of finishing hops (I'd swear Hallertauer, but could be wrong) gives it that very crisp clean finish.

 

dry-hopping...

 

I didn't get to dry-hop in Jr. High.

 

Dry hump in Jr. High?

 

No, I was a good kid; well on my way to the mediocre heights of High School Band Geek.

 

 

Unkie trunkie, why would someone say 操你?

 

Perhaps they want you to speak, or they citing something you said, or they're trying to state some level of incredulity towards what you have said.

I'm not readily familiar with any dialects of Chinese.

 

stop being Badmash!

 

Raj, my advice is to just take it easy. Maybe shoot up some lidocaine; something light n' easy.