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I had a quick buzz-in, buzz-out trip to New York City a couple of weeks ago and needed some dinner, and perhaps some quality beer to go with that dinner. Lacking much imagination, I decided that my co-worker and I needed to pay another visit to CAF DALSACE at 88th and 2nd, which you may recall HBJ visited back in 2006. This place bills itself as a first-class gastropub, complete with its own beer sommelier on hand to guide you through the many bottled Belgian, German and US craft microbrews on hand. read more »
Let's go to the movies
Let's go see the stars.
Red lights holler
deep Depression
What do we care?
Movies are there!
Only happy endings (boy gets girl, yes)
that's our recipe!
Welcome to a lovely
M-O-V-I-E!
Yeah, I was 6 years old when Annie came out in theaters, and this song is ingrained in my memory, shuddup. read more »
Imported beers long have prospered by being the trade-up option from regular domestic brews. But now such imports as Heineken and Corona Extra must respond to a niche that is grabbing their cachet and sales: craft brews.
Hey all,
For my next batch I want to make my first lager. So what I want to make is something relatively simple, with a recipe that is forgiving, so that the possible inconsistencies that I face won't be able to ruin the batch if things don't go the way I want.
The main reason I want to do a lager is that the temperature in my brewing area has fallen below ale levels, and I don't have reliable temperature control. For the past few weeks, my fermenters have maintained a steady 58-59F temperature. Let me go ahead and say I know my method may not be the best, but I want to give it a try. My plan is to ferment the beer in a water bath, cooled with ice in bottles to 50F, do a diactle rest inside the house, then throw the secondary into the insulated but unheated garage to lager over the winter read more »
Chow.com had a nice little article about canned beer in the craft beer industry. I think the article hit all the major points going for canned beers. Some of the beers reviewed during our “Beer Can Week” garnered a mention too.
[Seen on The Brew Site]
I don't actually remember having Widmer's W'06 NW Red Ale, but that's apparently what their new seasonal Brrr is based on. It's a 7.2% alcohol in the "Northwest Red" style (although now that it's a winter seasonal, you'll see it classified as a Winter Warmer), and you'll recall that I received three of them.
By and large, general reaction to the beer when it first appeared was apathy, or at least "unremarkable." That was the pushback I got on it before I even opened a bottle, so I was definitely curious. (Having not had it before, remember.) read more »
[ October 28, 2008; 7:00 pm; ] Here's a quick blast from Corey at Hohenstein's - TONIGHT (yes, Tuesday, Oct. 28th) is half price Belgian night at The Bulldog Lyndale at 7pm. This event features beers from Duvel, Maredsous and Brewery Ommegang. Ommegang Abbey and Three Philosophers will be on tap for the first time for this event as well as Rare [...]