I had this stuck away as a nod to Ron, the patron saint of Watou. As I can't get the 12 on tap, this is according to Ron the second best thing. • And it is a best thing. Brownest brew under rich deep cream froth and foam. A nose of dark plum and date with cinnamon and nutmeg. All that plus cream …
The Washington Post introduced a piece on Christmas ales today with a reminder that they harken back to the pre-Puritan days of England, days of steaming bowls of hot spiced ale and shorter life spans: • ... originally, the word -- from the Middle English greeting "waes haeil," or "be hearty" …
I like to think I know a thing or two about beer but I probably know diddly when it comes down to it. I go on here and yak at other people's blogs but have I really been put to the test? Well, I have been invited to lead local folk in the hospitality trade through an introduction to good beer and …
read more »I love Ron Pattinson's writing. There is something so mid-1700's about it. Vague trembling scientific examinations, untrod paths of first person observations, the search for the ah-ha moment even with the odd reference to the era of A-Ha. And then there are the personal reflections, philosophical …
Nothing like nicking an idea from a smarter beer blogger. Pete Brown has waxed about George Orwell by way of introduction to his post about that beer movie called Beertickers: Beyond The Ale. While the movie is likely to be recognized as the best beer movie of the year, Pete's comments about it …
read more »... and that is people writing about "pairing" beer and food. Normal folk eat food and drink beer along with it - but few who do that would recognize themselves in this description: • "...beer is also great as a cleanser in the middle of a meal." A meeting with the makers of his cleanser of …
So, I walk into a bar restaurant in Maine a few years ago. We are there with pals and meeting pals of pals. We'd been going to Portland for years and heard the place was great - family friendly, good Maine beer and good food. That place is gone now but it's one of my favorite memories because when …
The arc of the making and consumption of ribs lasts at least 48 hours in our house. Slabs, usually pulled from the freezer after being collected over a number of weeks, are lowered into pineapple juice with coffee grounds on Friday night. No beer in the marinade for me - pineapples have something …
As if to make the point, I made fish tacos as well as burgers for about 12 last night over at a pal's house. The fridge had Allagash White, Utica Club, Hennepin, Local 1, Insanity and a bunch of other sippables and not one person spoke up about disappointment as to the pairings. Everyone just had …
read more »In the days back when I traveled in Eastern Europe, I had a guidebook that explained the grades of drinking establishment I might expect to find and learned there was a class of bar in Poland called a pivarnia or some such thing that catered to their manly but odd working hours - there was a gap …