Wednesday, March 31, 2010
Who doesn't, right? I had one bottle of Westy 12 when I was in Belgium in 2007. Not sure why I only bought one. I should have bought ten and ten of the other varieties. There are various methods of obtaining this beer over the interweb. Now a new (cheaper?) way has emerged. Beernews.org fills us in.
Tuesday, March 30, 2010
Just in case you can't read the image:
Hey St. Arnold fans! Limited-release Bourbon Barrel-Aged Winter Stout being tapped tomorrow (3/31) at 6:00pm SHARP! Get it while it lasts!
More info and ticket info here.
Alamo Drafthouse and Dogfish Head Brewery Present: The Dogfish Head Off-Centered Film Festival
Friday April 16th and Saturday April 17th
Portfolio Tasting on Friday is at 8:00pm; Shorts Screening on Saturday is at 7:30pm
Portfolio tasting on Friday is $60, Shorts screening on Saturday is $10
Friday’s tasting will include:
w/ Chicken, corn, and black bean fried mini burrito
w/ Medjool Date stuffed with gorgonzola, Marcona almond and wrapped in bacon
Black & Blue
w/ Crab wonton with blueberry sauce
60 Minute IPA
w/ Full Quiver farms white cheddar
w/ Proscuitto, melon, and lime
120 Minute IPA
w/ Blue cheese soufflé puff
w/ Pulled pork slider, with house pickled red onions, and spicy mustard
w/ BBQ Bison slider with cheddar
w/ Chorizo/ beef slider with avocado mayo, lettuce, and tomato
Indian Brown Ale
w/ House made smoked duck sausage
Palo Santo Marron
w/ Chorizo, jack, and cojita quesadilla with roasted tomato salsa
w/ Truffled parmesan cheese fries
w/ Midas Baklava
Raison D’ Extra
w/ Fort Sherbert
Monday, March 29, 2010
Friday, March 26, 2010
Thursday, March 25, 2010
A secret source of mine said he found a bottle of this at Wheatsville Coop today. It was the last one though. Who else has seen it around town? Yeti is my favorite RIS. I NEED to try every version of this beer. The regular version is perfect, the oak aged is really good, the chocolate oak aged is hot and spicy, yet nice.....NEXT.
This beer is new to Austin, no? Who's had it? Thoughts?
These I have not yet spotted:
This is my favorite new label. Cows.
This I think is the worst. Good beer though.
Wednesday, March 24, 2010
Tuesday, March 23, 2010
This beer is out. I got one at Central Market for $10. Like most special releases, the hype is hard to ignore. Can't fight the hype. Flame on.
Thanks to Steve from All Good Beer for pointing this little jewel out to me. $30 - I think I just may go this one. Finally, a beer event just down the street from my new apartment. Oooo-eeee.
More info (other cities). The lineup:
From their latest newsletter:
We're contemplating putting out a Saint Arnold sampler six pack or twelve pack in the future with each of our year-round beers and the current seasonal. We haven't decided which size to make it yet, but our bigger question is what to call it. If you have a name suggestion, feel free to email it to us!
And I can not wait to try it from the bottle. And hold on to a few for a few (months at least).
I remember reading a critique of Thrasher Magazine a while back. The writer was complaining about the overall design of the magazine. But after picking it apart, he came to the conclusion that Thrasher does not really give a shit about design, it's about the content, the skateboarding. And that is how I try to think about beer. I complain a lot about labels and packaging. Many breweries have a good handle on their design, but I would say the majority have boring to downright gross labels/packaging. But ultimately it comes down to what is in the bottle, the content, the beer. Real Ale has got it goin' on with what's in the bottle, but their lables/packaging have always made my eyes hurt. They are the Thrasher of breweries.
And as you can see by the delicious design of this site, I am just the douchebag to be nitpicking about design.
Thursday, March 18, 2010
Wednesday, March 17, 2010
Freetail has got some green beer for us:
Danny Mijo is on tap, we've got NATURAL green beer in Spirulina Wit (don't drink artificially colored crap beer!NXNW too!
...authentic Irish cuisine, live music by Jeremy Steding & the Irish Curse & green beer!
I am gonna be the first beer blogger to embrace drinking green beer. Hey, it's only one day of the year. Let's all get down from our high beer horses and mix in with the rest of the crowd of philistines, tourists, troglodytes and jocks. If you can't commit all the way, just pinch a few drops of green food coloring into yr IPA and get loose.
Tuesday, March 16, 2010
Circle C just announced that they have found a location for their budding brewery. North Austin, nice. Spreading out the new brewers all over Austin. I approve. Photos of new place also at their blog.
It's a copy and paste kind of morning. So enjoy this bit of news from Sam at Flying Saucer:
We got some cool kegs in the cooler and its time to let em fly. I just tapped Mikkeller Tomahawk Single Hop IPA to kick off our new Burley Beer Monday. These beers will NOT be on our Pint Nite Special, but 50+ other brews will be! We also have Avery Czar being poured through a Randall with Espresso Beans this Thursday 3-18.
Upcoming Monday tappings:
3-15 Mikkeller Tomahawk Single Hop IPA
3-22 Mikkeller Amarillo Single Hop IPA
3-29 Bear Republic Apex IPA
4-5 Stone/Brewdog Bashah
4-12 Deschutes Jubel 2010 (Had it a Draught House already, and it was quite tasty)
4-19 Avery Collaboration not Litigation
4-26 Stone Oak Aged Bastard 09
Monday, March 15, 2010
Last Sunday was Man Up Texas' Gettin' Sauced event.
40 sauces to taste. That is a lot of sauces. We did not like most, but maybe they would have been better slathered on some brisket or pork. A few were very tasty.
Free beer too from Saint Arnold. Win!
If you have not listened to it yet, check out BTA's Knockin' Em Back. I give a thorough and delicious wrap up of the event.
Friday, March 12, 2010
Some news and info from Hops & Grain via a press release (chopped up by me):
Come on people. Invest. I need and want more beer to drink.
The brewery plans to occupy an industrial warehouse space in East Austin. …. With an initial maximum production capacity of 3,000 barrels, Hops and Grain plans to add equipment as necessary to increase production and meet demand with emphasis on controlled growth. Initial plans are to produce one ale that will be available in 12 oz. cans, and other ales and lagers available on draft and in seasonal 22 oz glass bottles. …. Monthly events will be held at the brewery with complimentary tastings and tours.
…. Providing craft beer in cans follows along with the brewery’s concern for our environmental impact and fits in with Austin’s environmentally conscious attitude. …. Cans provide countless benefits over glass and Hops and Grain is excited to provide our craft ales in cans. “With less waste and reduced shipping weight we minimize our carbon footprint and further our devotion to our core mission to provide a truly unique experience with the consumption of our craft products.”
With a relatively low start-‐up cost and a large market of craft beer enthusiasts in Austin, Hops and Grain plans for a consistent return to each of its owner/investors. A passion for becoming a more sustainable business and innovative marketing and sales strategies will allow Hops and Grain to realize extensive growth in both the local and regional markets. Hops and Grain is seeking $250,000 in investment capital with $70,000 currently committed. …. Interested investors can request an investment offering packet from Josh Hare at firstname.lastname@example.org.
…. Each beer that is brewed and each batch of dog treats baked is made with sustainability in mind. In every aspect of production Hops and Grain is finding ways to make this craft friendlier to the environment. From recycling steam to using spent barley malt for dog treats, Hops and Grain understands the impact that each of us makes daily and makes business decisions with the environment in mind.
Thursday, March 11, 2010
In a story about the strength of craft beer (moneywise) on CNN Money's website, Freetail Brewing gets some good coverage and a pretty photo of their La Muerta to boot.
"There's an overall trend in the U.S. for people to speak out for better quality stuff in general -- foods, wine, beer, clothes, produce -- and more local products," agreed Metzger. "That's typically what's embodied by the craft brewery."
Wednesday, March 10, 2010
You know the story behind this beer. Remember, I wrote about it last year:
Wow, my blog was way better last year. Anway, just wanted to let you all know, if you did not know already, that it has finally arrived in Austin. Saw it at Specs's on Brodie today.“The idea was to make a beer to drink with food, from a wineglass”Hello, the Belgians have been doing that for centuries. How can such a genius chef say such a dumb thing. Seriously. This guy is the top of the top. Is he really oblivious to the world of good beer? Or did he just want something unique for his restaurant?
The review on BeerAdvocate are mixed. I think that is a good thing. Still, an average beer, for what has been the "world's best restaurant" for years.
(shaking my head)
Original content for yah. Patrick Beach and friends sample some of the finer things in life. A rundown of their blind taste test:
The SXSW six-pack
• Lone Star: 'Real light, thin finish. Hints of regret and sadness.'
• Busch: 'The head looks like my kid's tub water when they sneak shampoo in to make a bubble bath. Sweet as rock candy from Lammes. Miller Lite?'
• Budweiser: 'Tastes like horrible . Day after = worst gas ever.'
• Pabst Blue Ribbon: 'A little body. But skunky, too. Miller High Life.'
• Miller High Life: 'No distinct flavor ... Tastes like a three-day weekend on the beach in high school.'
• Coors Light: 'Astringent. Would rather drink some really bad promo cocktail… Old Milwaukee?'
Tuesday, March 9, 2010
Monday, March 8, 2010
I’m looking forward to the Raging Bitch. Supposed to be a Belgian style IPA. I like those.
See you there.
Saturday, March 6, 2010
Friday, March 5, 2010
I am going to say this, but I am not sure if I am correct: Brooklyn Brewery was my first ever brewery visit, unless you count Anheuser Busch at the Busch Gardens in Tampa. These pictures suck.
Sofia pullin' the ol' drinking from the fermenter gag.
The Brooklyn Brewery tour is basically: walk into one room, this is this, this is that, now go have a beer. At least, that is how i remember it. The Brooklyn Brown Ale was good as ever. You are supposed to get one beer, but you can pretty much continue walking up and getting more (back then).
Thursday, March 4, 2010
Austin Homebrew Supply moved to a larger space. I don't homebrew, but still like to browse their store once in awhile. I hope they have a better sign.
Yeah, yeah, hat tip to these guys.
From Liquid Austin:
They’ve done such a good job of keeping things quiet that they’re maybe three weeks away from brewing their first batches, with getting beer out the door in maybe six. Expect a draft-only operation for the first 60-90 days, with bottles to follow. The first beers to roll out with be Yellow Armadillo Wheat, Buckethead IPA and Thirsty Goat Amber.
Are you thinking what I’m thinking, that those don’t sound terribly adventurous — and adventurous is exactly what we need more of? I asked them about that. Brian notes that the IPA will have 75 International Bittering Units, enough to satisfy any hophead, his wife included. “I like IPAs that take the enamel off my teeth,” Tammy says. Brian also has intriguing ideas about brewing with chipotles and Hatch chiles.
From Beer Town Austin:
Currently, they own a very large brewery with room to expand into bottling very soon. And besides the first three beers, Brian plans to utilize their large and hostpitable tasting room as a laboratory for various experimental brews he plans to churn out on his 5 barrel pilot system. He mentioned trying some more exotic styles including smoked porters, double IPAs, fruit beers, beers with brettanomyces, and various local ingredients. He hopes to cultivate a brewpub type atmosphere at the tasting room to share beers and receive feedback. In addition to the large tasting room, they plan to develop an outside bier garten for outside drinking, local music, and cyclist recouping (this place will be an excellent biking destination). Brian mentioned he’d like to keep the tasting room open multiple times a week to encourage more of a brewer/drinker relationship.