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you wouldn’t hit a man with glasses
Glassware – it makes a difference. So do beer snobs. On glassware, case in point: the Tripel from the previous post. (By the by, tangential props and gratitude to my friend Ian at the Four Firkins for...
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prep day: Quotidian Pale Ale
Back in my day, when we had a gold-to-amber colored hoppy ale that was about 4.5% abv, we didn’t call it Session IPA. We called it ”pale ale.” It was bitter but balanced, reasonable about its alcohol...
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H2O, H2O everywhere
Catching up on my reading in the airport en route to NHC - this is a few days old, via FlandersNews.be: The monks of the Notre-Dame Abbey of Saint-Remy are deeply concerned about the quality of their...
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to be fair, they *were* brewing beer
Anheuser Busch, a giant global brewer, has demanded that a tiny London microbrewery changes its name for fear people will confuse Belleville Brewery with their Belle-Vue fruit flavoured beer. Via...
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bubbles in my beer, part 2
Citizens, in the last several months your author has seen a number of stories about new, contract-brewed brands built almost purely around a marketing concept or narrow demographic target that seem to...
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Reader question: Brett beers to try
Reader Carl wrote: I was recently at Surly’s taproom and tried both You’re in (Urine) Trouble and Misanthrope and was surprised by how much I liked them. I have not had any Brett beers before and now...
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GABF impressions
Here are my notes – jetlagged and sleep-deprived though they be – filtered through three straight days (four, if you count setup and the Brewers’ Gathering on Wednesday) of the Great American Beer...
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ptyalin
“Thus, it is known that the preparation of some native beers that used cereals as a source of extract involved a step where the grains were masticated by the brewer. In so doing, the addition of...
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ATX
So I was in Austin for a Master Brewers Association of the Americas conference, and in between seminars I went to some places … great city for beer and barbecue, and I have photographic proof.
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bubbles in my beer, pt. 3
“For several years now, beer hijacking has been an issue for small and independent commercial brewers. They’ve been working hard to differentiate themselves from very large brewing companies that offer...
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(tiny) bubbles in my beer, pt. 4
“Should the best stay small?” was the title of the response piece to the New York Times article. It was in reference to Hill Farmstead Brewery capping production at 5000 barrels a year; and it wasn’t a...
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“don’t f*ck it up”
It’s been a long spring full of travel and new beers in distant places, but it seems like just a couple weeks ago I was in an auditorium at the CBC listening to Brewers Association director Paul Gatza...
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populist things and impossible questions
I swear to Crom that as soon as I clean out some kegs and get a day to myself there will be another brew day writeup, citizens – maybe even some how-to pieces – but for now, some gentle pontificating....
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