IMO, the only good part about Brewstrong is the guests. I really can't stand the people who run it. You can learn more about beer listening to Charlie Bamforth for one hour than Jamil for ten.
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I spent 11 months in Vilsek and Sweinfurt. Did a little traveling around also. I found the crystal weizen (sp?) pronounced "vissen" to be the best in flavor, with a smooth finish. Every little town has their own little brewery, and so their own recipes.
And Le Terrior is another good one - showed that you really can dry hop a sour!
Other beers were better would only be a useful comment if the brewer was there and tasted the better beer and understood what made them better and how to change that in his beer. It was a useless comment but not a mean or personal one.
Indeed. C60 is more caramel whereas C120 is more raisin.
A guy who runs several bars (at a time) explained that exact business plan to me one evening. He would remodel a bar, do an intensive ad campaign and be open for 4 to 6 months. 3 months to recoop cost and 1 to 4 months profit depending on business. Then close it, remodel it and repeat. He typically had 6 to 10 bars open at any given time and was making a 7 figure/year income.
At any rate, my point was that branding that's totally unrelated to beer doesn't preclude success in this industry.
It doesn't make it a great name, but that is a very simple, succinct, and easy to understand story.
I thought I wandered into a thread about Dogfish Head for a second...