It is one thing to co-opt macro crap beer to the cause of good beer when it suits the statistics. But it really is another thing to make claims beyond anything that could be sustained by even the most optimistic spinning of numbers: • Present company excepted, people in the media barely write …
You've seen them before, right? Pairing beer with food? That is so 2009-10. Five years before that, wet hop beers were the innovation that rose up, promised much and settled back down again. Reading this article about a new nearby fest - and one that by all accounts was great - made me wonder if …
read more »This is one of the best things I have read about someone's personal relationship with beer. Maybe it's that I am tired and emotional, too. After all, I found out this morning that a rabbit had eaten one of my Swiss chard patches. But I don't think so. I think Zak captures that thing, that thought …
An interesting observation at the end of Joe Sixpack's Phillie-based column today: • Craft beer's success is at least partly due to its potency. Small brewers differentiated themselves from macro-brew conglomerates by offering full-flavored ales and lagers whose higher prices were justified …
One of the best things about Lew Bryson is that I am pretty sure he does not struggle that much with labels or categories or stuff like that. He just has an excellent understanding of the details, the effects, the process, ingredients, people and reasons. Yet we have an excellent post by Andy …
The Old and Male ran a column by its wine reviewer Beppi Crosariol [aka in my house "The Beppster" aka "Beppi-bepp-meister" aka... it goes on and on.] I have asked "WHY!!!!" when it comes to Beppi's beer reviews - but that was a long time ago and I was so taken by the headline "Why Wine Reviews …
read more »One of the main reasons I don't like the idea of matching and pairing is that everything pretty goes with pretty much everything else in the right combination. Failing that general principle can lead to some tortured twists of logic and language: • Sriram Aylur, whose London restaurant Quilon …
read more »Mike announced the news like this: • This is sort of a dream come true. I picked up a side gig writing a weekly column from a local brewery that makes the best damn beer in the U.S., and I used to say that before I was on the Captain Lawrence payroll! Perhaps the best part of it: I'm partially …
It's come up twice this morning's reading. Jordan posted this on Facebook: • Why is it that price figures into wine reviews but isn't mentioned at all in beer reviews? If a six pack of something is a 7.5/10 at $12, and another six pack is an 8/10 at $15, isn't that worth mentioning in discussion …