Vinny Mannering is a red-bearded raconteur with penchant for sarcasm, ice hockey and good beer. You can listen to him praise beer and loathe society on Twitter.
Funky Buddha's beers were incredibly impressive; gimmicky, yes, but that's the name of the game at EBF. The fidelity in taste was incredible.
I was underwhelmed by Even More Jesus and the Gingerbread Stout, but loved Cigar City's Margarita Gose. Kane Brewing also really impressed me with their barrel-aged quads and "A Night to End All Dawns" (probably the best named beer). Sam Adams has had some great options. Tetravis, KMF and of course Utopia were all stellar, and everything at Lost Abbey was amazing.
Great article, Mike. Made me thirsty.
Nice article, Chris. Dialing in a "house beer" is on my to-do list for this year, as well as upgrading to kegs instead of bottles.
Great write-up, Mike. The exclusivity contracts is what would scare me, as a brewery. I'm sure there'd be no shortage of wholesalers looking for a new brewery's business, since craft beer consumers are frequently after what's "new." But once you're no longer the new hotness, there's nothing forcing that wholesaler to push your product (outside of the economics of their warehouse space). I think that's why start-up breweries who can, do choose to do self-distribution.
Congrats on the Cicerone certification, Chris!
Excellent write-up, Chris. Read it while drinking a homebrew... now I think it might have excess Acetaldehyde...
Vermont Pub and Brew usually has a solid group of beers. I was partial to Switchback all through college. Don't have 10 of them, that's all I can say.
I enjoy Buffalo Bill's Pumpkin and Fisherman's Pumpkin stout. Pumpking is generally considered the finest of the pumpkin beers, though. This year's The Great Pumpkin was pretty disappointing for me.
You, sir, are doing God's work. Kudos.
A short list of some from my Feedly account:
And of course, Drinks.SeriousEats.com
Great post, Mike. I generally do the tilt first, so I'll have to give your method a shot.
Another pro of decanting off the yeast sediment - for homebrewers anyway - is that you can harvest that yeast and use it to ferment your own beer. Especially if it's a hard to find yeast (like Heady Topper's Conan yeast strain).
I've heard good things about this book; I'm planning to pick it up after I finish my drier reading ("Yeast" by Chris White and Jamil Zainasheff).
Mike, you perfectly encapsulated my fear of the word "Brouwerij." This is an awesome guide, and will help me order beer without following up with "I swear, I know what I'm ordering!"
Haha, that's much closer. It's from an announcer on Telemundo, but not a sports announcer.
Glanton, it is surprisingly not alcohol-related. I'd be offended that everyone seems to think that, but then again I am the Drinking Games Guy.
Prawo, if I had to smoke meth for every time this show blew me away I wouldn't have any teeth left.
Not quite, Chocosaur. Though I guess I do know that one. The fourth word I learned from watching Telemundo a lot as a teenager.
Haha. Good ones, Brock. I suspect the cold open will have to do with the massive gun that Walt picked up at the start of season.
I had the Beard Beer at Rogue's brewpub in San Fran back in the Spring. I thought it was good, but not memorable. I was expecting something super-funky, I suppose.
Subtropical and Pecan Brown sound pretty good.
Glad to see Will is doing well. He had another article on Deadspin today: http://deadspin.com/how-to-drink-at-weddings-without-making-an-ass-of-yours-811680282
Very interesting list. Only one I've tried so far is All-Day from Founders.
People's Republik in Cambridge, MA is my favorite dive bar.
In terms of what makes a dive bar, for me it's less about dirt or sleaze. A dive bar doesn't have to be filthy, but it needs to be unique - and unique in a way that is genuine, not a veneer to draw in business. Not kitschy. That unique atmosphere needs to be unapologetic. A dive bar is more of a feel than it is a physical quality.
Great write-up, Chris. I just bought a stir plate and E-flask recently to start learning how to make starters so I don't have to keep buying the smack packs.
How if only I could get my hands on some Conan (Heady Topper) yeast...