« on: September 19, 2016, 06:57:13 PM »
Bell's has an excellent brown that they only release in the fall. I saw it on tap last week, but haven't seen bottles yet.
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Great read, but I don't buy the ease of distribution position. The different rules of varying jurisdictions alone are enough to prevent some smaller operators from trying to expand to other geographic markets. But at least one used it as a marketing edge - New Glarus "Only in Wisconsin". And their beers are solid.
Super heat a wok over your brewing burner...red hot is good. Cut the figs in large pieces and toss them in. Let them caramelize a bit, then deglaze with some of the beer from primary. Put all of that in a secondary and rack the beer on top.
Yum! Wok on Denny, Wok on!
Unfortunately, you can't use the method in southern CA becasue nobody woks in LA!
That's been my favorite thing about more breweries going to cans. I can bring home plenty of beer and not worry about breakage. I've checked bombers before, but I always worry they won't make it. And soak everything else in my bag.checked baggage safe.I didn't know that. I can bring home beer. Nice.
Absolutely agree. I don't buy beer in bottles anymore. Only cans.I don't go that far, too much in bottles only I like.
Wish I could can at home.
I like the new direction Pabst seems to be taking and I hope the OLD TANKARD becomes more widely available (I have yet to see it on draft anywhere here in NJ).
It's really good to see a big brewer making a solid effort to make distinctive, quality brews...and succeeding so well at it.
I hope you all realize that you're going to be burned at the stake at the next inquisition?What do inquisitors make these days?
I had some great beers from Bairds while eating at Morimoto Asia in Downtown Disney last week.I found that at aJapanese restaurant in Milwaukee. What a great beer.
The Angry Boy Brown Ale was fantastic.
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