#Craft Beer Trends

[drinkinlovecom]

Traditional Pub Food & Drinks

Traditional Pub Food & Drinks

Spice Up Your Night with Delicious Traditional Pub Food & Drinks! Traditional pub food and drinks have been a part of British culture for hundreds of years. From quintessential fish and chips to hearty stews and casseroles, pub grub is packed with comforting flavours and ingredients, perfect for a night out with friends. With a range of classic drinks like ales, bitters, ciders and lagers,…

[levineliquorsdenver]

Seasonal Sips - Levine Liquors Denver's Picks

Welcoming the Blossoming Flavors of Spring

As the vibrant hues of spring unfold, so do the refreshing and invigorating flavors that characterize the season. In this extensive guide, we delve into the world of seasonal sips, unveiling Levine Liquors Denver's expert picks to elevate your springtime libation experience. From crisp wines to floral-infused spirits, let's explore the delightful palette of choices awaiting you at Levine Liquors Denver.

Embracing the Spring Spirit with Wine Selections

Crisp Whites for Sunny Days: Spring calls for wines that mirror the blossoming outdoors. Levine Liquors Denver recommends exploring a selection of crisp white wines, such as Sauvignon Blanc and Pinot Grigio. These light and zesty options provide the perfect accompaniment to sunny days and outdoor gatherings.

Rosé Renaissance: No spring liquor list is complete without the resurgence of rosé wines. Levine Liquors Denver's curated collection showcases a spectrum of pink hues, from bone-dry Provencal styles to fruit-forward domestic varieties. Discover the perfect pink pour for picnics, brunches, and leisurely afternoons.

Blooming Flavors in Craft Beers

Floral Infusions: Craft breweries are embracing the essence of spring with floral-infused beers. Levine Liquors Denver invites you to explore unique brews incorporating botanicals like hibiscus, chamomile, and lavender. These beers offer a refreshing twist, capturing the essence of blooming gardens in every sip.

Light and Citrusy Brews: As temperatures rise, so does the appeal of light and citrusy beers. Levine Liquors Denver's selection includes a variety of wheat beers, session IPAs, and fruit-infused brews. These offerings provide a crisp and quenching experience, perfect for warm spring days.

Vibrant Spirits for Springtime Cocktails

Gin Revival: Gin takes center stage in spring cocktails with its botanical-forward profile. Levine Liquors Denver recommends exploring artisanal and small-batch gins, perfect for crafting refreshing cocktails like the classic Gin and Tonic or innovative botanical concoctions.

Floral Elixirs and Liqueurs: Elevate your mixology game with floral elixirs and liqueurs. Levine Liquors Denver showcases a selection of artisanal products infused with blossoms, adding a touch of elegance to your springtime cocktails. Experiment with lavender-infused vodka or elderflower liqueur for a truly aromatic experience.

Navigating the Seasonal Transition with Whiskeys

Light and Fruity Bourbons: While whiskey is often associated with colder months, Levine Liquors Denver suggests exploring lighter and fruitier bourbon options for the spring season. These whiskies bring a touch of warmth without overwhelming the palate, making them ideal for cool spring evenings.

Innovative Springtime Cocktails with Whiskey: Levine Liquors Denver encourages you to embrace whiskey in your springtime cocktail repertoire. From refreshing whiskey sours to floral highballs, discover inventive ways to incorporate this timeless spirit into your seasonal libations.

Enhancing Your Springtime Experience

Seasonal Tasting Events: Levine Liquors Denver frequently hosts seasonal tasting events, inviting customers to sample and discover new products. Attendees can explore the curated spring collection, receive expert insights, and engage with the local libation community.

Personalized Recommendations: One of the unique features of Levine Liquors Denver is its commitment to personalized recommendations. The knowledgeable staff is ready to guide customers through the seasonal selection, offering insights into flavor profiles, food pairings, and trending libation options.

Toasting to the Blooms and Breezes of Spring

As you navigate the blooming landscapes and breezy days of spring, let Levine Liquors Denver be your guide to a refreshing and flavorful wines and spirits experience. Whether you're sipping crisp wines, exploring craft beers, shaking up floral-infused cocktails, or savoring light whiskies, the curated selection at Levine Liquors Denver invites you to raise your glass to the vibrant spirit of the season. Cheers to springtime sips and the blossoming flavors that await!

Connect with Levine Liquors Denver to be a part of our lively community. Discover our dedication to elevating the local spirit scene at and become a valued member of our libation-loving community.

[nepalibrewboy]

Beer Styles

Beer Styles BELGIAN STYLES PALEDARKCOLOR (SRM)LOWHIGHBITTERNESS (IBU)LOWHIGHALCOHOL (ABV)SOUR, TART & FUNKYCRISP & CLEANDARK & ROASTYMALTY & SWEETHOPPY & BITTERFRUITY & SPICY Belgian Styles Belgian-style ales offer unique flavors with a high level of enjoyment. Generally speaking, it is the particular yeast that contributes the fruit and spice characteristics commonly associated with…

[noisycowboyglitter]

"From Forest to Fridge: Vintage Bear, Deer, and Beer Comedy Designs"

Bear Deer Funny Beer Vintage is a quirky and playful concept that combines humor, wildlife, and classic beer culture. This phrase likely refers to a style of retro-inspired merchandise or artwork that features a pun on the words "beer" and "deer," often accompanied by images of bears and deer in comical situations.

Buy now:19.95$

The vintage aspect evokes a nostalgic feel, reminiscent of old-school beer advertisements or camp-style illustrations from the mid-20th century. These designs typically showcase muted colors, distressed textures, and typography characteristic of past decades, creating a worn, weathered look that appeals to both outdoors enthusiasts and beer aficionados.

Common depictions might include a bear and deer sharing a beer, anthropomorphized animals engaging in human-like drinking behavior, or visual wordplay incorporating the animals into beer-related scenes. The humor often stems from the absurdity of wild animals partaking in human pastimes, as well as the phonetic similarity between "beer" and "deer."

Buy now

This concept has gained popularity on various products such as t-shirts, posters, bar decor, and camping gear. It appeals to a wide audience, including craft beer fans, hunters, campers, and those who appreciate kitschy, tongue-in-cheek humor. The Bear Deer Funny Beer Vintage theme effectively marries outdoor culture with casual drinking, creating a lighthearted and memorable motif.

Craft beer presents are thoughtful gifts for beer enthusiasts, offering a unique way to explore the world of artisanal brewing. These presents can range from curated beer samplers to homebrewing kits, catering to both novices and seasoned aficionados. Popular options include tasting sets featuring local microbrews, rare international selections, or themed collections showcasing specific styles like IPAs or stouts.

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For the hands-on beer lover, brewing equipment or ingredient kits make exciting gifts, allowing them to create their own custom brews at home. Beer-related accessories such as specialty glassware, bottle openers, or coolers are practical yet appealing choices. Books on beer history, brewing techniques, or beer and food pairings can satisfy the intellectual curiosity of craft beer enthusiasts.

Experiential presents like brewery tours, tasting events, or beer-making classes offer memorable adventures. These gifts not only celebrate the recipient's passion but also support local craft breweries and the artisanal beer community.

Buy now

[brewscoop]

Beer pairing with popcorn has never been this exciting! Discover the ultimate guide to matching your favorite brews with popcorn flavors. From light lagers to craft beers and even nonalcoholic options, we've got the perfect sipper for every craving. Dive into the tasty world of popcorn and beer pairings and elevate your snack game tonight!

[rootcreative]

Craft Coffee Trends: Innovations Shaping the Future of Artisanal Coffee

The craft coffee scene is ever-evolving, driven by innovation and a relentless pursuit of quality. Today's coffee enthusiasts are not just satisfied with the traditional cup; they are on the lookout for new experiences and flavors that push the boundaries of what coffee can be. From the introduction of nitro-infused beverages to the merging of coffee with unexpected partners like beer, and the advent of high-tech coffee gadgets, the artisanal coffee landscape is buzzing with exciting developments. Here, we delve into some of the most compelling trends that are shaping the future of craft coffee.

Nitro Coffee: Smooth, Creamy, and Revolutionary

One of the most noticeable trends in the craft coffee world is the rise of nitro coffee. This unique beverage involves infusing cold brew coffee with nitrogen gas, creating a silky, smooth texture that enhances the coffee's natural flavors. The result is a creamy, frothy coffee that pours much like a stout beer, complete with a rich head. The introduction of nitrogen not only changes the mouthfeel and visual appeal but also reduces the acidity, making it a gentler option on the stomach.

Nitro coffee first gained popularity in specialty coffee shops and has now found its way into mainstream cafes and even retail stores. For those interested in the science and process behind nitro coffee, Cafe Degen provides a deep dive into how nitrogen transformation elevates the humble cup of coffee to something extraordinary.

Coffee Beer: Where Brew Meets Brew

The fusion of coffee and beer is not entirely new, but craft brewers and coffee roasters are taking this combination to new heights. Coffee beer typically involves brewing beer with coffee beans, imbuing the beer with rich coffee flavors that complement the malty sweetness of the beer. This trend is particularly popular among craft breweries that are experimenting with different bean varieties and brewing techniques to create complex flavor profiles.

For enthusiasts eager to explore the intricacies of coffee beers and their brewing methods, informative resources like Brewing Coffee Manually offer detailed insights and reviews on the latest coffee-infused beers in the market.

Coffee Tech Gadgets: Brewing at the Cutting Edge

Technology has not left the coffee industry behind. Today, a myriad of gadgets promise to enhance the brewing process, improve precision, and ensure consistency. From smart coffee makers that can be controlled via smartphone apps to advanced espresso machines that fine-tune temperature and pressure, the options are vast. One notable innovation is the use of scales integrated with timers and apps, which guide users through the brewing process to achieve the perfect extraction.

For those who love combining technology with traditional coffee brewing, Coffee Geek offers comprehensive reviews and tutorials on the latest gadgets that every home barista should consider.

Sustainability and Transparency: More Than Just Buzzwords

As the craft coffee industry grows, so does the focus on sustainability and transparency. Consumers are increasingly interested in where their coffee comes from, how it is produced, and its impact on the environment. Craft roasters and cafes are responding by sourcing beans ethically, adopting more sustainable practices, and providing consumers with detailed information about the origin and journey of their coffee.

Websites like Perfect Daily Grind provide a wealth of information on sustainable practices within the coffee industry, helping consumers and businesses alike make more informed choices.

Looking Forward: The Future of Craft Coffee

As we look to the future, the craft coffee industry is set to continue its trajectory of innovation and excellence. With new brewing techniques, unexpected flavor pairings, and an increasing emphasis on sustainability, the world of artisanal coffee is more exciting than ever. Whether you're a seasoned coffee aficionado or a curious newcomer, these trends offer fresh ways to enjoy and appreciate the complexities of coffee.

In embracing these innovations, coffee lovers not only enhance their own experience but also support a vibrant community of roasters, brewers, and innovators who are passionate about bringing the best out of every bean. So, the next time you sip your morning brew, remember that it's not just a cup of coffee—it's a part of a larger, ever-evolving craft.

[gothicprep]

I’m generally not one to simp for corporations, but liquid death is very clearly marketed to recovering alcoholics. it’s carbonated, as beer typically is. it’s sold in 16oz (pounder) cans, with art on it that resembles art on craft brews. it’s leaning into the general trend of people who want to stop drinking alcohol, but aren’t really on board with the AA approach, wherein you cut ties with the people in your personal life who imbibe sometimes.

not sure what the founders’ politics are like, but for ex-alcoholics, something that’s very important for them is feeling like they aren’t shut out of social situations with no options outside of still water or getting a coors banquet or whatever.

[lol-jackles]

You do know that FBBC are still heavily producing and distributing beer, right? Before you start patting yourself on the back that the original brewery/land is being sold, you might want to get clued into the fact that distribution has been expanded to San Antonio and recently to Houston. The company and brand are positioning themselves to expand further. Don't think they will go back to the cute craft brewery, but as you have pointed out, craft breweries are not that profitable. Looks like they are going for a stronger business model.

You go on about the whole YANA thing. I have never understood why a select few in the fandom actually became jealous about a charity? Seems so small minded and petty. Regardless, YANA still exists and continues to do good things.

Yes I know about their distribution, I'm the one who pointed out 5 years ago all those bottling and canning equipment and the end products weren't for the taproom customers but meant for distribution because the Ackles were trying to go big because they want to make actual profit despite originally claiming that they would only sell beer at the brewery (X).

What did you think the $1000 membership package was about?  To get SPN fans to regularly go to FBBC to keep it afloat so they can keep making beer on site and then ship off site. Quite a turnaround when Gino cast dispersion toward SPN fans and said there will be no beer named after a "corny tv show" (X)

According to Gino, they plan to resume producing their own beer again once they find a location in Austin.

After they bought these top on the line brewing equipment and are now selling. That sounds like a "stronger business model" to you?

Surely you don't think the Ackles are going to sell off all the brewery equipment only to turn around and buy new equipment for the alleged 2nd location?  At best they should just open a small scale taproom and put Gino in there as the glorified bar tender.

Do you know people who had their beer made by somebody else?  I have. They have to pay for everything, or make compromises.  There is no in between. A specific yeast strain the contractors don't use?  Then you're going to have to pay for that, and the labor to keep it going, or do it yourself.  Oh wait, they can't because they closed down FBBC.

Breweries don't close because they'll make more money from contract breweries, if that's the case then why open your own brewery in the first place?

Let me break it down using another real life example:

If parents have a couple of kids going to the same college and overlap each other, instead of paying dorm fees or renting an apartment, they would buy a townhouse for their child/ren and rent out rooms to other students, which pays for the mortgage.  Then when the last child graduates, they sell the house for a profit.

See the difference between owning a brewery that doubles as a contract brewery (your house) vs paying everything to a contract brewery (college)?

What's going on is there is a saturation of craft breweries.  It's like in the late 90s when there was a huge surge in openings of comic shops.  Every collector dreamed of running his own place and thought a love for the product was enough to be successful. The market became saturated.  A couple years later, the trend reversed and it seemed another shop was closing every other week. The difference in making it or not largely rested on whether the owner had the skill set to run a business. Foresight. Customer relations. General business principles. And of course, the ones who had adequate funding. The market decided who made it and who didn’t.

That's what is going on in the current beer industry.  The hobbyists who thought they could be successful because they loved brewing but lacked the skill set to run a business are beginning to fall.

LOL nobody is jealous of YANA, people continue to be amused by it because of how badly it was executed and then failed. If YANA still exist and continues to do good thing, it's only because Jared bailed it out after both Misha and Jensen abandoned the public promise as mentioned here and here.

I remember back in my day a craft beer was “hey there’s a beer that’s $3.50 a bottle instead of $2 and it’s way better!”

Nowadays it’s “this craft beer is sourced with water collected from the Himalayas by free range howler monkeys and filtered through the wings of butterflies.  Oh and we can’t bother to be original so it’s an IPA loaded with hops.  $8 please”.

[dantesdickferno]

amaretto

Miguel/Reader | Explicit | Chapter 1/?

a/n: I brought this blog back from the dead to post this so I hope y’all enjoy. Gonna be a few chapters but not sure how many yet. Femdom reader, Bartender Miguel basically. Horny and angsty modern NYC AU, no powers. Bit of a slow burn (ish). Enjoy lol

***

The Basilica is, for all intents and purposes, a mediocre bar.

There’s a pothole steps away from the bar’s entrance that customers have to maneuver past in kitten heels and designer sneakers, and the embossed metal sign at the front of the door is almost completely covered in rust. It’s clearly an establishment that’s too pretentious to be a dive bar, but not exactly up to code enough to be an upscale cocktail bar either.

Recent attempts to rebrand the place as a hole-in-the-wall speakeasy have been successful, meaning that it’s now the common haunt for every art history graduate student, Bauhaus enthusiast, and unattainably gorgeous bisexual poet in lower Manhattan who’s willing to spend 17 dollars on a drink.

You stumble across the small chipped navy blue door after a brutal day at work. The patrons at the luxury handbag store you have the distinct displeasure of interacting with were particularly snippy today, and your pair of not-yet-broken-in oxfords feel more like a prison than a fashion statement at the moment. You need a drink to help forget the past ten hours ever happened just so you can do it all over again tomorrow. You’ve never heard of this place, but you don’t feel like getting on the subway just yet and looking for a bar that’s closer to home. This vaguely sketchy place will have to do.

The cozy interior of The Basicilia smells of cigar smoke and melting wax. Lit partially by candlelight, the brick walls and small antique cherrywood tables feel distant, yet homey. There are large gothic-style lanterns hanging from the low ceiling, and servers expertly move through the crowd carrying stainless steel trays full of thick-cut fries and bowls of green olives.

Despite the bar being relatively full, only one other person is sitting at the actual bar when you approach it—everyone else appears to be relegated to the various tables and benches strewn about the space, or hugging the walls holding glasses of craft beer.

With all of the fuss that sitting down on a stool, pulling off your winter coat, and hanging your things on a hook underneath the bar causes, it takes you a moment for you to see him.

But you do.

There’s a blur of movement in the corner of your vision as a tall man in a black button-down with rolled-up sleeves vaults over the bar wall and stalks over to the other end of the restaurant before knocking on a solid black door with the sole of his boot.

“Hey! You awake in there? They need help running food!” The man shouts, not waiting for a response before rushing back across the room and climbing back into the bar.

The sound draws a few eyes, but no one appears to be shocked—it seems to be a common occurrence here, judging by the way the person who appears to be the manager steps out of the previously kicked door looking bleary-eyed and sheepish, a pair of noise-canceling headphones around his neck and a set of keys jangling at his belt.

But your attention has been drawn elsewhere.

The man is tall enough to reach for a bottle of Belvedere vodka on the top shelf to hand to a nearby barback without straining. You notice his hands first—broad, veiny, with nails cut down to the bone. There’s a bandage wrapped around the middle finger on his left hand. A smattering of hair on his triceps, which are all muscle and sinew. And two tattoos—-a fang on his right bicep, and a bundle of marigolds on his left forearm. He leans onto the bar table to address you, his button-down snug around his chest.

Jesus fucking christ. If you had a drink you would certainly spill it.

“What are you getting,” he says—his voice raw from shouting, you assume—and his voice trends downward at the end of the sentence, as if he doesn’t want to ask you, as if it isn’t a question. You can’t even pretend to be offended—working in the service industry is a thankless task, and you know that well enough. But even you can admit that the level of tension in his jaw and the shuttered look in his eyes is disconcerting in a way that has to do with more than the fact that he presumably hates his job.

“A mojito, please,” you say, with less confidence than you’d normally have. You’re used to sitting at bars alone and making conversation with the bartenders, but tonight doesn’t seem to be going in that direction.

“A mojito?” The man repeats, and you know it’s the wrong choice somehow. Other than an almost imperceptible eye roll, he nods, turning his back to you to grab the right ingredients.

Still. It makes you curious.

“What’s wrong with a mojito?” you ask, watching the way his shoulders stiffen. It’s like his entire being is on constant guard, waiting for the other shoe to drop–you can see it in the way he turns back to look at you, his jaw set as he sets down a collins glass and starts picking damp mint sprigs out of a chilled metal container.

“First time here?” he says, and again, it isn’t a question. He places the mint leaves on a paper towel to dry before rubbing them on the rim of the collins glass and putting them in a separate pint glass.

“Yeah. What’s wrong with a mojito?” Normally you’d take your cue from the bartender and quit trying to make conversation, but something about him makes you want to poke and meddle, like touching a live wire with the tip of your finger.

“Nothing.”

“I won’t get offended. Is this one of those ‘what your drink of choice says about you’ things?” you probe, leaning onto the bar top. The other conversations seem to fade to a lull in the background of your mind, your sights set on tormented brown eyes and tense, broad shoulders.

“No.”

“Because that kind of seems like what this is—”

“No.”

“Then what is it? If you don’t mind me asking. I hope I’m not committing a major bar crime, or something.” He clearly minds, and the sigh he lets out is nothing short of torturous sounding, but he seems to indulge you anyway. You briefly register his hands reaching for various cups and bottles at an even tempo, his movements intentional as he makes your cocktail. He crushes mint and lime and sugar together with a blunt tool before opening a carafe of ice. A shiver runs through you, completely against your will, as you watch him work. You’ve always had a soft spot for competence.

“It’s more of a practical thing,” he explains, and you settle onto your stool, sensing a tangent incoming. “Mojitos aren’t complicated to make, but they take time. They have a lot of moving parts. And then once one person orders it, I get ten more people who saw me making it asking for it too, and I have to start the process over again. And then more people order it, and next thing you know I’m making mojitos for the rest of the night.”

“So when I ask for mojitos at other bars and they say they’re out of mint, are they lying?” you tease. He places your drink in front of you then, topping it off with a mint spring and a lime wedge at the rim of the glass.

“...Every bartender hates you,” he says in response, leaning in, and you give him a soft smile, sipping from the glass. It’s one of the best drinks you’ve ever had.

There isn’t an ounce of enjoyment to be seen in his eyes, or in the shadows of his face. But you swear you see a flicker of something there, like something that has long since lain dormant coming back to life—if only for a second–before it dissipates.

“What’s your name?” you ask, pushing your luck. Any spark that had once been lit is extinguished. He backs away, the lanterns from overhead casting shadows across his features that make him look like a stranger again. You silently curse yourself.

“I don’t do that,” he shakes his head, before venturing to the other end of the bar to help a seemingly new bartender whip up a martini. You wait patiently, watching the way his mouth moves and his hands gesture as he corrects the bartender on their…technique, or something. You have no idea. From afar, he looks equally as intimidating, if not more so. The lines of his body don’t indicate any kind of softness, and his shoulders are slightly hunched as if he’s ashamed of himself. You wonder if he does bicep curls in a concrete room for hours until he sweats out all of the vulnerability. Or maybe he runs from it, in the early morning, breath labored and lungs aching until his sneakers are worn out.

“You don’t do names?” you ask him as soon as he returns, and his time he doesn’t even pretend to hide his exasperation, rolling his eyes again before resting his elbows on the bar so that his face is inches away from yours. Your heart lurches. A quick glance around rewards you with a few of the patrons regarding you with a vague amount of interest—and concern.

“Listen. I’m not a therapy session bartender,” he says with enough disdain to cause your eyebrows to raise in surprise. “I like the theory of it. The drink making. That’s it. Talk to that guy,” he continues, gesturing to a fellow bartender with a man bun and gauges who’s currently chatting up the only other person sitting on the other end of the bar. “He’s chatty.”

This close-up, you can see the dark circles around his eyes, his slightly chapped lips. You get a brief urge to trace the wrinkles across his forehead with the pads of your fingertips, but you hold off, of course. The man seems like he’s too old for anyone. He’s lived a million lifetimes.

“I don’t want to talk to that guy,” you say, feeling emboldened. I want to talk to you. “No offense.”

Something in his expression flickers back to life once more, like a butterfly trying to fly without one of its wings.

“Miguel,” he says after a while, sounding pained. You tell him your name, and he gives no indication that he’s registered it.

“Do you wanna open a tab, or close it?” Miguel asks then, and his voice sounds weightier.

“...Keep it open.”

***

The bar is sweltering, but the cold, sour tang of the mojito keeps you cool as you watch Miguel make his way across the bar to help mix drinks for other patrons. You feel pinned to your stool somehow, like a bug under a microscope, even though Miguel doesn’t spare another glance in your direction. The music in here is alright, but not noteworthy. You wish you had someone to dance with.

The bartender with the man bun makes you another mojito before you can say otherwise, but it tastes different somehow. Too much mint maybe. Not enough bitterness. Miguel’s theory seems to be wrong; you scan the bar for other tall glasses with sprigs of bright green mint and find none. After brief consideration, you decide not to bother him any further by informing him of this fact.

The bar gets increasingly more crowded as the night goes on, and it becomes abundantly clear that Miguel isn’t going to check on you again. You want to believe it’s because he’s too busy, but you wonder if you made the wrong impression somehow. You wonder why you care. You hate that you do.

You settle your tab and gather your things before buttoning your coat and setting off into the night. Your two drinks have muddled your senses just so, but not enough to be completely disorienting. On the precipice of happy, maybe.

As you zip your coat up to your chin and walk down the sidewalk, you think about going home to your studio apartment and cuddling with your cat Cinnamon. You think about hopefully getting a few hours of sleep before the workday comes back around in the morning to swallow you whole once again. You think about the harsh line of Miguel’s jaw, about the fact that he’ll likely forget about you come morning.

“Every bartender hates me,” you repeat to yourself—a truly harrowing fact—before shaking your head and walking down the steps into the subway.

a/n: lmk if you enjoyed/if you wanna see more—mwah x

[aguineapigcouldntdothis]

there's a very weird trend of mostly cis men making fun of women for getting post-grad education by insulting their topics of study. they'll say things like "lmaoo Africans women's history in the USA during the 20th century is a degree now??" no sweetie its not her degree, that's her thesis. which you might know if you paid attention once during school and didn't drop out of undergrad to start a craft beer business

[tickldpnk8]

Headcanon ask game, starting with the harmless stuff (any character):

🍫

Ooo! Headcanons about food: I’ll answer for the Endless siblings.

I kind of answered this one about Morpheus (which prompted me to post the headcanon asks since it was fun to think about). Basically, I think Dream can and does eat in any and all realms. But that he might prefer to eat in the Dreaming the most, and only does it when he Wants to. I like the headcanon that he can taste the intent/story within a food (Ie: made with love or history).

But to get a bit silly with it…

Destiny

Likely only eats when he reads that he should. The workaholic who forgets to eat unless reminded it’s dinner time. In an entire buffet line of food he can choose from, he’ll pick only vegetables and other “healthy” food despite an abundance of cheese dips and other party food he likes being right there.

Death

Loves grabbing a pint on her day off, but isn’t so pretentious as to turn her nose up at some piss poor American beer. Probably loves a good ole Minnesotan Hot Dish. (What will these humans think of next, huh?) Favors what she can scrounge up at her favorite farmer’s market.

Dream

Loves hanging out with Death at the bar on her day off. But if he is going to deign to dine with or around humans, then he’s probably going to lean in hard as a craft beer snob. Citra hops and extra hoppy, hazy IPAs are soooo overdone. He’s into those beer styles you’ve never heard of like a Rauchbier or a grodziskie. The Dreaming’s Library equivalent for beers almost lost to time. And really fanciful desserts that defy gravity. All for the stories they both tell. (He’d probably love my marathon LotR EE party where we eat like a hobbit throughout the day with meals timed to the movies, too.)

Destruction

Deconstructed desserts he found on Pinterest. But when trying to artfully plate the dish, it might be a bit of a Pinterest fail. It all tastes good and all ends up in the same place anyways he figures.

Desire

Incredibly rich and/or greasy food. So haute French cuisine with lots of butter…or a dirty Döner after a night out at the club.

Despair

Feels right at home in Oliver Twists’ orphanage. Nothing like a cold, thin gruel on a dreary day.

Delirium

Felt right at home with the cake trend of surprise sprinkles cascading out of their centers. Loved the unicorn drink craze. Might go for a turducken when craving something savory.

[charlesandmartine]

Saturday 16th November 2024

Mount Isa is a clean little city, neatly laid out in rows. Plain non-aspirational houses everywhere in streets with industrial names such as Carbonate St, Oxide St, Sulphide St. Not the sort of names that would attract you in Escape to the Country. You get the feeling that people view where they live is secondary to their place of work.

After a tiring day, working down the mines, theoretically, we should have taken a day off, but places to go, people to meet, don't you know. This morning was Saturday market, and being Saturday, we thought that most appropriate. The market was back at the Hard Times Mine, and the first person we met pulling up in the carpark was our guide from yesterday, Steve. He had just pulled up in his old saloon pickup. He slammed the door behind him, but we noticed he didn't lock or close the windows. On inspection yesterday, we couldn't help commenting between us that we have seen tidier skips and cleaner dust carts. But we had a laugh with him this morning comparing notes regarding climate change. It turns out he was brought up in Redditch!

There was nothing of particular interest at the market, which was mainly craft items, so we decided to move on and have a picnic at Lake Moondarra; a reservoir covering over 23.7 square kilometers and holding 107 Gigalitres of water plus roughly 50 freshy crocodiles. So quite big as lakes go. I'm led to understand that when these things were important, indigenous people's used the site as a stone axe quarry satisfying a market for such implements across distances as far as 1,000 kms away. Filling it with 107 GL of water might well have put a stop on that. The dam was built for Mount Isa Mines and, at the time, was the largest water scheme in Australia financed by private enterprise and completed in 1958. It was a beautiful place, and we viewed it from the usual lookout point high above the lake. Birds abounded, pelicans, darters, parakeets, swifts, and Tortoise Town lizards. We started a short walk called Wallaby Walk, which, although did have many a calling card left behind from a wallaby, actual wallabies there were none. It's a strange thing, but on this trip, to date, we have seen very few kangaroos or their marsupial counterparts. We shall keep looking.

By way of celebrating our last night in Mount Isa, we walked around the corner to the Barkly Hotel for a Stonehouse beer. A more swanky place would be hard to find even if you relied on your guide dog. The esteemed establishment faces the mine entrance, and clearly, this is a favoured watering hole. Christmas has not been too obvious in its approach to date, a trend quite reversed by the Barkly Hotel, which has made quite a feature of its forthcoming. Just inside the main entrance, you have a choice of either taking a left into the Pokies room (slot machines to any sane English person) or be delighted by the tasteful inflatable Christmas barbie. I think for those who know good taste you can get a general idea of the kind of place this is. Well, we got a couple of Stonehouse schooners and took a bar stool with other riff raff. Well, it was pleasant, and it's the stuff that makes for lasting memories, after all, isn't it?

We shall be moving on tomorrow and leaving Mount Isa behind. We really weren't sure how we would like this place; people had suggested it might be a bit rough, or there would be nothing to see here. We have enjoyed it very much and have seen some amazing things. But tomorrow, we will arrive in Cloncurry, which is not a million miles away from where we were last year.

[mugrootbeer]

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OMG, The Lost Bread’s New Ice Cream Tastes Like Mug Root Beer!

Love root beer float? This one's for you.

BY: Bea Faicol

February 11, 2020

If you love root beer float, you should try The Lost Bread’s Mug Root Beer Float Soft-Serve!

Photo by The Lost Bread

The Lost Bread collaborated closely with Pepsi Cola Philippines Inc. to make the perfect root beer float soft serve there is. They mixed The Lost Bread’s signature milky soft-serve ice cream with Mug Root Beer. It’s even served with chocolate syrup.

Each cup or cone will cost P95 each but you can also add different toppings from their craft-your-own soft-serve bar for an additional cost. The Lost Bread’s new Mug Root Beer Float Soft Serve is available starting February 18, 2020, at all their branches for a limited time only.

For more information, follow The Lost Bread on Facebook and Instagram.

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dessert, eating out, food fan, ice cream, millennial, mug root beer, mug root beer float soft-serve, root beer, root beer float, soft serve ice cream, spotlight, the lost bread

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