Thursday, June 25, 2009

Brooklyn Brewery Beer Dinner @ Undertow ~ TONIGHT!

The notice is late but certainly not too late. I’ll be there!!! ^_^
Rich Nowak of Brooklyn Brewing and Undertow in downtown Vero will be hosting a beer dinner with Brooklyn beers Thursday night, June 25th, from 6pm-9pm.
Tickets are $25 + gratuity & tax per person, a bargain if there ever was one. To make reservations, please call: (772) 770-0977

The menu is as follows:

Passed Hors D'ouerves
->paired with Brooklyn Lager

Dinner Courses
Course 01 - Trio of Soups
Blue Crab & Corn
Fired Roasted Tomato Gazpacho
-> paired with Brooklyn Weisse (brand new to the state of Florida)

Course 02:
Wild Mushroom and Boursin Cheese Tart
Balsamic brown butter
-> paired with Brooklyn Local 1

Course 03:
Buttermilk Fried Cornish Game Hen
Granny Smith apple slaw, lemon pecan dressing
-> paired with Brooklyn Brown Ale

Sweet Potato Bread Pudding Maker's Mark Bourbon Cream
–> paired with Brooklyn Black Chocolate Stout

Wednesday, June 24, 2009

latest and greatest

Cigar City Brewing’s next two beers, Guava Grove and Humidor Jai Alai IPA, should be getting bottled and headed out for distribution in a week, two at the most. Keep an eye out for it in your local Florida beverage retailer, and if you don’t see it be sure to ASK for it.
(on a side note: if you don’t like their beers, there is something wrong with you)

Blue Point Brewing out of Long Island celebrates 10 years of brewing. To celebrate their success, they will be releasing a series of special 22oz beers. Seeing as how they just moved into a new brewhouse, they should have no trouble accomplishing their new 10th Anniversary line along with other great things in the beery future.

New to New York and the NE beer scene in general, the Good Beer Seal of Approval. Also, July is Good Beer Month in New York City.

Summer releases to look forward to from Southampton Publick House:
  • Belgian Amber
  • Bavarian Wheat
  • Summer Ale
  • Burton Ale
  • Saison Deluxe

The Long Island Matinecock Masonic Historical Society Cask Ale Festival is being held June 27th from 1-5pm in their society house. Tickets are $40 and info can be found HERE.

Two new breweries being distributed along the East Coast: Twin Lakes and Duck Rabbit.

Northern Virginia Summer Brewfest – Morven Park in Leesburg, Virginia June 27th – June 28th with over 40 breweries representing their beers. Food and live music. Family friendly.

Vermont Brewers Festival July 17th – July 18th with at least 36 craft brewers. Tickets are limited.

Great Brewers breaks out the Beer Sommelier to help novices and experts alike break down the challenges of pairing beer with food. Over 250 dishes and relevant pairings are featured. The website is new, but growing so look forward to hopefully more dishes, more variety, and more Beer+Food awareness.

There are two new additions to the Goose Island Reserve Line of 22oz bomber beers:
  • Sofie – a saison-style ale
  • Juliet – a sour ale

Harpoon Brewing is set to release a new and their third addition to their unfiltered wheat beers: Harpoon UFO White Ale.

Craft Brewers Conference – Chicago, 2010.

Saturday, June 20, 2009

Rare Beer Club buy out

C&H Clubs of Southern California have bought out The Rare Beer Club. little has been said, known, seen, or heard from both parties involved as to what this means.

lost orders? change in selection? total closure/discontinuation? new fees?

all these questions and more are weighing on the minds of current members and potentially new members. what shall happen in the short upcoming months and long-term remains to be seen.

it's kind of sad to see a bastion of Michael Jackson's legacy succumb to the potentially fatal issuance of mass-production, a fatal flaw he humbly dedicated his whole life to, all for the sake of thousands of deliciously diverse beers.

Friday, June 19, 2009

Duvel and Ommegang pick a new CEO

Brouwerij Duvel Moortgat (Duvel, Maredsous, Ommegang) announced that Simon Thorpe will be taking over the position of CEO previously held by Laurent Demuynck.

preciously President and CEO of InBev USA, it remains to be seen in the coming months and years whether the appointment will turn out to be a positive one.

the transition will take place during the month of June.

i'm not a fan of InBev and their nazi-esque corporate cold-war tactics. hopefully Mr. Demuynck isn't with InBev anymore because he didn't share their low standards.

time will tell...

steaming through the books

finished 100 Belgian Beers To Try Before You Die and then started and finished 99 DRAMS of Whiskey: The ACCIDENTAL HEDONIST'S Quest for the Perfect Shot and the History of the Drink by Kate Hopkins.

a bit more of a studious read but enjoyable nonetheless, i am now reading Ale, Beer, and Brewsters in England: Women's Work in a Changing World by Judith M. Bennet.

picked up a new book today and the newest addition of the Beers of the World magazine. for those in the Treasure Coast area, i get my books and magazines at the Vero Beach Book Center.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Quitessential Summer Refreshment

Seeing as I live in Florida, it could be argued, justly so, that it is never not summer.

As a native of this tropical palm tree paradise, I have to say “damn straight”. Year in and year out, I listen to people grumble, bitch, moan, and whine like a spoiled toddler who has lost their pacifier about how HOT it is.

Wah. Wah. Wah.

If you don’t like it, then move. It really is that simple.

Or, you can do as I do if that is your choosing and embrace the sunshine and warmth in the best way possible: Summer Beers. Drinking with the seasons is nothing new, and the summer months are especially renowned for their highly refreshing, tasteful beers of appropriate sessionable strength. If you had been forced to hibernate for months amidst bleak freezing weather of grey misery and deadly icicles, embracing the sunshine would be a literal feat if mankind could hug the sun. As Mr. Sun shines merrily upon my face and a worthy thirst starts to swell, I reach into my fridge or flag the nearest bartender for a thirst-quenching, palate-pleasing brew.

“Here’s your *Bleep* Light.”


I want a thirst-quenching and palate-pleasing brew. *Bleep* Light fails the second qualification. If you fail the equally important second qualification, then you have failed both.

*Bleep* Light is nothing you will ever find in my fridge, though it is unfortunately far too prevalent in bars where it looms menacingly over its brothers-in-taps with crushing authority.

So what does every fiber of my being thirst for in the soul-soothing rays of the heat of summer?

Belgian Wit and German Hefeweizen.

Two beer styles of dissimilar origin and taste, yet at their heart, they are long-lost brothers separated by distance but joined forever in spirit. No other beer style, with the exception of Belgian Sour Ales, refreshes and rejuvenates as well as Belgian Wits and German Hefeweizens can and do.

Some personal favorites from abroad and home are:

Belgian Wit:
Blanche de Bruxelles
St. Bernardus Wit
Caracole Troublette
Unibroue Blanche de Chambly
Ommegang Witte
Allagash White

German Hefeweizen:
Paulaner Hefeweizen
Franziskaner Hefeweizen
Ayinger Brau-weisse
Weihenstephaner Hefeweizen
Flying Dog In-Heat Wheat
Sierra Nevada Kellerweisse Hefeweizen

While not related to the Belgian or German family, there are a handful of American Wheat Beers that are simpler but still effectively refreshing with a pleasing palate. The few that have so far impressed me are:

American Wheat:
Bells Oberon
North Coast Blue Star Wheat
Harpoon UFO Hefeweizen
Widmer Hefeweizen

Despite their “hefeweizen” designation, the last two beers do not follow the German Hefeweizen estery palate of pungent cloves, bananas, and yeasty dough. Thus, they are categorized as American Wheat Beers, despite their misleading advertising.

As the summer months persist and the mercury continues its gleefully stubborn rise to fantastic new heights, I’ll be soaking in every moment, Belgian Wit in hand and a German Hefeweizen awaiting her moment in the spotlight. There is no better way to beat the beautiful heat and enjoy it, too.

(an original work written by Kristyn Lier. plagiarism is not tolerated)

Dear Mr. Lew Bryson

Dear Mr. Lew Bryson,

Regarding your “Taking It to the Streets” entry in the June-July 2009 issue of Ale Street News, you erringly stepped in a proverbial ‘steaming pile’ of poo.

“There are whole chunks of American cities with no craft beer; there are whole demographics that aren’t drinking it. How come? It’s not a fear of flavor, or being too cheap: a lot more women drink good wine than drink good beer, gays and lesbians similarly enjoy good wine, and black folk have gone into cognac in a big way. Yes, there are people from those groups drinking craft beer, but not enough.”

Haven’t we beaten the demographic stereotype into the ground enough? Statistics are nothing but what we want them to be and are always manipulated in varying degrees by parties of interest with something to gain. Considering the humongous melting pot that we call the world and within it our small microcosm known as the United States of America, when are we going to get away from short-sighted archaic demographical stereotypes and just let people be people? Are we doomed to live in an endless circle of creating and living by transitory expectations? How about letting the pints land where they may, and then be there to celebrate them.

Since we’re getting personal…

I buzz my head because it is me; it is what my being is most comfortable in. Does that make me a flannel-wearing, softball playing, bud-light drinking, or in your case, wine drinking, truck driving macho butch of a dyke? (since we’re playing the stereotypical demographic game) Anyone who knows me knows that is the furthest from the truth, yet because the stereotype is perpetuated far more than the individuals themselves, a box of single-sighted preconceptions are what I am left to deal with time and time again.

Seeing as craft and import beer can be viewed as much of a victim of stereotyping and demographic pigeon-holing, why would we want to impose on our passionate drinkers, new and old, the same baggage we are trying to break free from?

As a lesbian, I find wide sweeping references such as the one above to be nothing but empty facts based on hearsay and tired stereotypes. No one lives in a one-sided box, least of all myself. Does that mean that there are lesbians and gays that fit that stereotype, as you so put it? Of course. Is that the whole of their person? No. Is it a valid base for a generalized statistic that only serves to perpetuate a tired stereotype? No. Does it perform more harm than good to the Great Beer Quest? Yes.

Enjoy wine, I do not. Good beer, yes. In fact, I greatly enjoy craft and import beer, a dram of Scotch or Irish whisky (water on the side), a snifter of sipping rum, or an expertly crafted classic cocktail. I’ll take all of the above over a good wine any minute of any day.

There will always be those who are satisfied with having someone else define their character, but please don’t try to pull that cheap trick with me. Very little aggravates and frustrates me more than comments made carelessly that thousands of people are going to read and blindly take to heart. We are a culture largely reliant on mass-marketing these days, after all.

Everyone is entitled to their opinion and position and I regularly enjoy your articles, the ones I agree with and even the ones I don’t. As much as a good drink is about individuality, so too are the drinkers. There is only one Kristyn Lier, thankfully, and I wouldn’t have it any other way.

Kristyn Lier
Ambassador of Fine Craft & Import Beers

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Thursday, June 11, 2009

currently reading...

i just finished reading Three Sheets to the Wind by Pete Brown and am now working on 100 Belgian Beers to Try Before You Die by Tim Webb & Joris Pattyn.

i thoroughly enjoyed Pete Brown's book, and now i must make sure to get his other book, Man Walks Into A Pub.

i'm also reading the newest issue of All About Beer which should be out on your local magazine stands right now.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

BrewDog to Rock San Diego

on June 12th, at the Hamiltons Tavern in San Diego starting from 5pm until the beer runs dry.

if you think Scotland can only make whisky (granted the best damn whisky out there) they can also make damn good beer. BrewDog is equal parts creative genius and rabid insanity.

if you're in the neighborhood, be sure to check them out.

New Releases for the Spring/Summer 2009

Boulevard Brewing:
*Unfiltered Wheat Beers are now available in 16oz aluminum bottles

Widmer Brewing:
*Drifter Pale Ale
*84/09 (ltd edition release to commenorate their 25th anniversary)

Alaskan Brewing:
*Alaskan White Ale
*Alaskan Summer Ale

Abita Brewing:
*Abbey Ale

Sierra Nevada Brewing:
*Kellerweis Hefeweizen

Uinta Brewing:
*Anniversary Barleywine

Four + Brewing Company (Uinta's Organic Beer Line)

Port Brewing/Lost Abbey:
*Third Anniversary
*Cuvee de Tomme '09
*10 Commandments
*Summer Pale Ale
*Christmas in July

new from importer Eurobrew:
*McAuslan's St-Ambroise Vintage Ale
*Yanjing Beer

Moosbacher Brewery:
*Schwarz Weiss

Troegs Brewing:
*The FLying Mouflan

Allagash Brewing:
*Allagash Confluence

Gritty's McDuff:
*Vacationland Summer Ale

Stoudt's Brewing:

Leinenkugel Brewing:
*Classic Amber

Deschutes Brewery:
*Red Chair IPA
*Black Butte XXI (same as last year but with more coffee)
*Twighlight Ale

Fireman's Brew:

Wolaver's Organic Ale:
*White Ale

Thursday, June 04, 2009

Newest & Brewest From Avery Brewing

Good afternoon!

So, we FINALLY got Federal label approval on SIXTEEN Anniversary Ale! Took nearly 8 weeks for what is usually no more than a three week process. My apologies to you and your retailers for the delay. That said, it is WELL worth the wait! The extra tank time actually improved the beer a bit too. We used the Dupont yeast strain, added Jasmine, Peaches and Honey (this beer has become affectionately known as the "3 Strippers" here at the brewery) to the mix and created one badass SAISON. Super dry, unfiltered with all the aforementioned ingredients making an appearance in both aroma and flavor but no one dominating the mix. Truly integrated and quite refreshing for the abv. Dangerously drinkable is not an overstatement!

I held on to some 1/2 bbl kegs of FIFTEEN from last year to age for release this year with the SIXTEEN. My intention was to style out the very best Avery Tap accounts so they could have both on tap side by side. It has cellared beautifully, a bit more tart and sharper in flavor, less muddled than when fresh. Hibiscus is still there nicely in the aroma as is the pepper on the side of the tongue. Figs maybe just now peeking out a little bit more. First come, first served so let Steve or myself know how many you want!

Gemini IPA update:
Has been pushed back once again! Hop shortage is still a problem as we try to source enough of the hops we want to brew with without endangering production of our current beers. Yeah, yeah, yeah, we want to drink it too!! Sorry again for the delay but we want to create the PERFECT double IPA! All of course for our own selfish drinking pleasure! Ok, and for all those die-hard hopheads too!

Barrel-aged Series update:
Brabant was quite a success and I saw firsthand at Savor in DC last week how well it was received among true beer aficionados! Next out of those zinfandel barrels: A sour cherry 100% brett = fermentation concoction. Knowing the zin flavor will be muted vs. the Brabant, we figured the sour cherries and lighter wine flavor profile would marry well. 3 months into aging, we are PSYCHED on what is forming! Probably at least another 4-5 months to peak and then we bottle and keg. Yep, keg! Just a VERY limited number destined for the top Avery publicans across the country. You know who they are- multiple handles and bottles year round!! Love those guys and gals!

We just filled another set of barrels last week. I found some Gosling rum casks, one of my fav rums, and had them shipped in. Brewed up a nice, thick, chewy deliciously rich Imperial Oatmeal Stout. Tons of body and mouthfeel to stand up to the rum. Normal fermentation on this beer. No bugs or critters allowed! Proly early 2010 release. Will keep you updated as it matures.

And finally, just acquired yet another set of barrels. These I found at the Plumpjack Vineyard. Yep, award winning cabernet sauvignon! They do it right there. Only the best for our beer! These will house and mature our sour beer line up. First brew to go in next week. Lactobacillus will be the main acid producer and we have a strain and mix of bugs we've developed over the course of a few years of experimentation here at the brewery. Will be a mouth puckering
wild sour ale! Ready when it says it's ready! Year?!?!? Ok, that's the scoop on the new weird from Avery.

Hope all are having a fabulous day.

Adam President/Brewmaster
Avery Brewing Company
5763 Arapahoe Avenue
Boulder, CO 80303

Tuesday, June 02, 2009

Better Beer VS Better Marketing ~ the quest for inspirational diversity in a sea of borish conformity

As a beer ambassador, it can be rather tiresome coming across the same old tired prejudice of what beer should taste like.

“I don’t like the taste of beer. It’s gross”.

Well, you know what, I don’t like the taste of that “beer” either, if you can even really call it beer since it is so far removed from what beer was, is, and should be.

Take your standard macro light lager, for example. It’s watery, artificially carbonated, brewed at lightning speeds in massive quantities with the smallest amount of the necessary ingredients and as many thinning adjuncts as possible so that you, the glorified pounder, can drink as many of their watery, spritzy flavored beverages as possible and not worry about calories. Taste is not a factor because there is nothing to taste which is why it must be served tastebud freezing cold. Getting drunk is not a factor either because the sheer volume you would have to drink leads to fullness and bloating long before it leads to euphoria. Of course, that defeats the purpose of sipping a light beer, but that’s another matter for another day. So, why drink it? Water at this point becomes the cheaper, tastier, and more health-conscious quaffing beverage; not some unnaturally light beer.

The pushers of tasteless macro light beers are very aware of what they are doing, and it all boils down to marketing and numbers, none of which actually involves the end product. Take Michelob Ultra for example. If it stopped making Budweiser money, they would drop it like the Bubonic Plague and another highly marketed tasteless beer would take its place with nary a salty tear or lonesome cry of sorrow. Realizing their dilemma of flavorlessness, Budweiser has recently released a line of flavored alcopop beverages under their Michelob Ultra brand, one of which competes directly with Bud Light Lime, a division of their own company. This means they are ultimately looking to squeeze as much money as possible from that beer category until the lake dries up, at which point the machine will roll out the next big fad. Why? For money. It’s most certainly not because they care about their product, their consumers, and their ability as adult men and women to drink freely, choose freely, and to find for themselves the joys of better beer.

Over the last few years I have found that a large part of it boils down to taste: the main component of any beer and of beer in general since around 5000BC. Granted, beer was rather crude back then, but even so, despite of or maybe because of its life-saving properties and magical euphoria, all the more reason it should be pleasant to drink, carrying flavors and aromas which were both enjoyable and readily accessible. Beer itself was a source of money and trade for centuries, its value determined by quality, taste, and the ability to age well. A beer that could last a hot summer season and still taste good, maybe even better, was a blessing and prized amongst all. I dare say our Ale-Wives, Brew-Mistresses, and Brewers of yore are crying rivers while howling in their graves. If they could rise again, they’d probably shoot themselves to escape the pain of bad beer; that or settle down where the craft beer flows freely and imports are as easy to find as McDonald’s. Our founding fathers, homebrewers and beer enthusiasts themselves would lament the apparent corruption of a proud, flavorful beverage of refreshment and history.

In a way, craft brewers and many import brewers are vital protectors of history, culture, local flavors, traditions, and taste. There are many beer styles which have since gone extinct, but there are many which still thrive to this day almost exactly as they were. A lot of the import beers which are available in the States are the foreign equivalent of craft and/or artisanal beers. They just happen to not be brewed in the good ole US of A, thus imports. There are beer styles which had been extinct for ages but were lovingly revived and given a new breath of life by the brewers and drinkers who humbly enjoy them for all they represent: diversity, taste, history, culture, pride, and passion.

Thankfully, the craft beer scene is alive and well and thriving despite our current economic situation. Whereas macro beers have remained in a market-growth stalemate over the last few years, craft and import beers have continued to grow, oft times in double digits. They may not hit the double digit mark this year as they had been doing so for the last few years, but they will still continue to grow. The movement towards quality of beer and in doing so, quality of life in America is growing and spreading. If only one person and one beer at a time, it is still growth which is far more than the macros can say for themselves and their tired, watered down products. Even after dabbling in the craft beer scene, the Big 3 still cannot break their stagnancy. Because they focus on marketing and sales and not the actual time-consuming detail-oriented process of crafting a better beer, their product eventually ends up sitting on the beer shelves collecting dust while the craft and import beer selection continues to diversify and grow.

Appreciation of good beer brewed from only 100% natural ingredients cannot but help to eventually bleed into one’s other Life Choices. Eating, drinking, exercising, entertainment, reflection…choosing quality beer is a state of mind. Much like dieting is a pointless waste of time if one doesn’t address the root of the issue, the same is true with beer. I am living testament to this fact. The affable Michael Jackson is a personal hero of mine who passed before I had the opportunity to tell him so. Garrett Oliver stirs my often-times neglected love for good artisanal foods, the perfect accompaniment to hand-crafted artisanal beers. It’s my life and yours, so the choices you make are yours alone, but I challenge anyone who is brave enough to take an honest step back and look at the whole picture of Beer. Is it a personal choice born of knowledge, education, information, and experience? Or is it a product of flashy ads, catchy jingles, and multi-billion dollar campaigns making that decision for you? Am I a drone? Or am I free thinker? Only you can make that choice, and it is your choice alone.

Beer is a time-honored and treasured beverage, quite literally a “water of life”, rich with flavors, aromas, and history. I love it. It stimulates my senses, my mind, and my drive for quality of life. Quality in terms of quantity is OK, too, but balance is always important. I believe that choice leads to abundance in one’s life which can stand the rigors of time.

To Beer – She will not fail me no matter the year, place, and time. May she forever shine brightly in my heart, accompanied by her near and dear sister, whisky. Eyes closed, mind open, and nose to the passing winds, I place myself deep within the embrace of Life.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Monday, June 01, 2009

Shizuoka Natsumikan Ale ~ Baird Brewing

Japan is known for many things: anime, manga, sushi, sake, samurai, bushido, tamagotchi, onsens, whisky, and yes, beer. Until the last few years though, the Japanese beer scene was as dull, bland, and barren as ours was just a couple decades ago. Archaic laws stunted any desire and ability to craft brew on a small scale similar to here in the states. That is changing, and at a progressively faster pace. Just recently, Japan changed the minimum output a brewery had to produce to be legally recognized as a business. In the wake of and despite of, an outcry for good beer, for craft beer has fueled the growth of many artisanal breweries scattered throughout Japan. As with all things Japanese, imported and native, the rebellious and innovative Japanese craft brewers are drawing their inspiration from Europe and the West, all while retaining a unique Japanese personality when it comes to styles, tastes, and ingredients. This brings me to the Baird Brewery in Shizuoka, Japan and their Shizuoka Natsumikan Ale, aka Baird Summer Ale.

Even more uniquely Japanese is the fact that the Baird Brewery was formed by foreigners who, having fallen in love with Japan, naturally transplanted his love for good, craft beer along with his life. I’ve never had a Natsumikan ever in my whole life so I couldn’t tell you how it tastes; once more, the Japanese make an imported idea uniquely theirs. The Shizuoka Natsumikan Ale is a beer native to Japan which you will not be able to find anywhere else. That alone sends multiple layers of goosepimply excitement up and down my spine.

She poured a hazy, almost dirty straw into my glass. Little head or carbonation to speak of at the moment, but a few playful swirls produces an impressive white head. Still no lace though. Her appearance might be off-putting to some who rely too much on visual stimuli to formulate a pre-conclusive decision, but I am not such. At least, I try not to be. Her nose is tossed with mushrooms, oranges, moss, and damp leather while sour zest and lemon drops tease and tingle in the background. Further interesting players of sliced cucumber, mint leaves, buckwheat noodles, and dank, wet wood. Fascinatingly different, my curiosity has been piqued and my interest intrigued. This is a virgin beer voyage on many levels; multiple native Japanese ingredients that are foreign to one such as myself are evident in her nose which I am sure applies to her palate, also. All of my beer geek senses are tingling. My first quaff is clean, light, and mild. Gentle waves of cucumber and mint leaves leave a tinge of dryness on top of my tongue while spruce and herbs continue to flesh out her developing palate. What I had thought was clean is still true, but simple, not hardly. Her palate is a double challenge also in that I am trying to place my finger on as many aromas and tastes as I can, even despite the fact that a good many of them I have never heard of, touched, smelled, or tasted. A subtle undercurrent of sour esters carries her palate past my tastebuds each time, though she doesn’t have a long, lingering presence at all. Besides being clean, her body is soft and earthy, resembling the buckwheat noodles, mushrooms, and oranges I smelled earlier. Wow. I could spend forever trying to break apart this fabulous beer, and never be able to get everything down. This is as foreign as a foreign beer can get. Placing my pen and pad down, I close my eyes to savor the last of my Baird Shizuoka Natsumikan Ale, and as I open them, for just a moment, I am in Japan.

I seriously cannot rave about this beer enough. It may be very hard to approach for a lot of people because it is just so different, but for me, that draws me ever closer. It’s not often I get to enjoy a beer that so expertly represents its people, its culture, and its passion, and yet, at one time, it was as foreign in Japan as sushi and sake were here in America. Truly, we are an international world, and Baird Brewing is pushing the borders with their Shizuoka Natsumikan Ale and others.

O'Hanlon's to Stop Producing Thomas Hardy's Ale


buy it while you can. remember, it ages beautifully and is worth every single penny you spend on it.

a beautifully sad yet uplifting and still enlightening article on the rise and fall and rise and now again-apparent fall of the classic Thomas Hardy's Ale.

i sincerely hope, wish, beg that some angelic savior of beer rescues Thomas Hardy's Ale so that future generations can enjoy her as much as i have, both fresh and vintage.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Catastrophic Devastation to German Hallertauer Hops

unfortunately, Mother Nature struck with her worst. while i doubt highly that the Hallertauer Hops will fade into extinction from this unforseen tragedy, they will not doubt face years of rebirth and growth. whether or not they will ever come back to their original force will be seen.

and on the other side of things, who is to say that other families of hops haven't suffered similar tragedies over the centuries. the evidence isn't there to support it, but the nature of Mother Nature (and mankind) pretty much dictates that this isn't the first time a hop family has faced extinction or even gone extinct.

i hope they don't, but if they do... sometimes tragedy is the great mother of innovation and invention. maybe this is what Germany needs to reevaluate their tired purity law and certain floundering brewing practices.

just my .02 cents

a bit more info on the devastation with more facts and less hype:

Maui Mana Wheat

brand new to the wonderful line-up of canned craft beers from Maui Brewing based in ~drumroll~ Maui, Hawaii is their Mana Wheat.

a belgian wit of delectable proportions, the only crime is that their beers aren't distributed to any satiating degree in the USofA.

Florida is warm and sunny. so is Maui, Hawaii. i don't see why we can't get their beers. they would sell well. i know i would drink them well ^_^

Sierra Nevada Kellerweis Hefeweizen

with Sierra Nevada retiring their Wheat beer (which wasn't very stellar), they have in the last few months rolled out their new Torpedo, a coveted and highly quaffable Imperial IPA.

the next newest addition to their brewy portfolio is the Kellerweis Hefeweizen. it should officially be rolling out to shelves near and dear to you in the next few weeks. a new rollout takes time and i have no doubt that some regions will get theirs sooner then others.

take a deep breath.

be patient.

and if the Kellerweis Hefeweizen is anything like the Torpedo, order a few cases right from the get-go because demand has been far out-pacing production.