A Good Beer Blog


Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


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Joe Stange -

I love everything about this post, from Kids in the Hall to beer-hacking to the long-awaited (by me) return of the deep-thinking monkey.

Alan -

Beer hacking! I love it. That's what we need to do to stick it to the craft beer PR suits... except... err I though craft beer was sticking it to the suits...

Thomas Cizauskas -

In a recent private conversation with me, a local brewer decried the practice of U.S. brewers of 'dry-spicing' their cask ales with "Cocoa Puffs and dingleberries."

itslunchtimeca -

To create sours just add some citric acid or if that isn't handy, chop up some vitamin C. For an 'authentic' rauchbier style, add liquid smoke or smoked salt for a little gose kick with smoke.

Chris -

Little Gose Kick? Why not go big or go home? Throw some smoked salmon, kosher salt and cream cheese right into the kettle. The biscuity, baked bread flavor of the malt will complement the salty, savory salmon perfectly, as if you're actually sitting in Katz's Deli.

Or you could throw in 10% roast barley, brew it to 12% ABV and call it "The Lox Ness Monster."