#High and Hazy IPA

[thedaily-beer]

Pure Project + Outer Range Brewing Houblon Deluxe Hazy Double IPA (Picked up at Windmill Farms). A 4 of 4. This is excellent, even by Pure's already high standards. Just bursting with stone fruit and lots of candy-like fruit notes as well as lots of other tropical fruit, too. The body is quite hefty and creamy and bursting with many of the same notes as the nose. Excellent.

[eddiemcmahon]

[cis man and he/him] Welcome to Aurora Bay, EDWARD "EDDIE" MCMAHON! I couldn’t help but notice you look an awful lot like FRANK DILLANE. You must be the THIRTY-THREE year old MUSIC PRODUCER. Word is you’re LEVEL-HEADED but can also be a bit PICKY and your favorite song is NEVER AS TIRED AS WHEN I'M WAKING UP by LCD SOUNDSYSTEM. I also heard you’ll be staying in FISHER'S COVE. I’m sure you’ll love it! / @aurorabayaesthetic Trigger Warnings: Shitty parents, some brief drug mention

basic stats

Full Name: Edward Gregory McMahon

Nickname(s): Eddie, Ed, Eds

Gender: Cis man (he/him)

Sexuality: Heterosexual

Birthday: May 19, 1991

Hometown: Jersey City, NJ

Current Residence: Fisher's Cove

Time in AB: About 5 years interspersed with extended stays in LA

Occupation: Producer and record label co-founder (Bath House) / musician (bassist for alternative/indie pop band Kafkaesque which has been on a permanent hiatus since 2021)

Education: High School Diploma

Religion: None

Pets: 4-year-old Australian Shepherd named Flea

Faceclaim: Frank Dillane

Hair Color: Lightish Brown

Eye Color: Dark brown

Height: 6'2

Tattoos: TBA (lots)

Piercings: Both lobes, always wearing a hoop in the right ear

Favorite Movie:

Favorite Alcoholic Drink: Hazy IPA

Favorite Food: Fajitas

personality/headcanons

Plays a bunch of different instruments, absolute musical prodigy. Loooves learning new stuff, it's one of his favorite things to do. Main instruments are bass guitar and keyboard though

Prefers being in the background and was always really happy to let Matt Russo (his best friend and Kafka's frontman) have the attention. They never got arena-big but anyone who's really into the music scene has usually heard of them and for sure heard Matt's name at least, especially around LA/southern California

Not so much soft spoken as just like, not a huge talker. He's more of a listener. Will get more chatty with his close friends and definitely when he's drunk, but otherwise he's not gonna say too much unless he's being engaged

Is always working on some little side project in addition to production for Bath House and also guest producing on albums for much bigger artists (he's that name where you're like why have I heard this before, and it's because he produced that one Carly Rae Jepsen/Sabrina Carpenter/Lizzie McAlpine song you were obsessed with two years ago)

His main side gig is a project called Love Sucks Sometimes with his friend Elias Kipling. It's extremely weird and experimental and they get maybe 15k streams a month on Spotify if that.

Some LSS vibe songs: X, X, X,

He's very level-headed, he's not really gonna argue with you unless it's something very important to him

Pretty much only does long term relationships, falls in love hard and takes a long time between relos when one ends because he takes it very seriously

Used to do a lot of coke back in the day when the band first started touring but hasn't been into it as much in the last 5 or 6 years, maybe dabbling occasionally. Smokes a ton of weed

brief biography

Eddie grew up in a suburban neighborhood of Jersey City in a nice house and a middle class family, the child of a financial advisor (his mom) and a high school math teacher (his dad). He's the oldest of three kids, with a sister seven years younger than him and a brother in between. Because his parents both worked, they typically put Eddie in charge of his siblings, which, especially by the time he hit high school, impeded his freedom a lot. He's the type of person that resented his parents for it and tried not to misdirect his anger at his brother and sister, but they absolutely felt the consequences of it now and then, particularly in his junior and senior years. There was a lot of unhealthy stuff between him and his parents and whenever he could, Eddie spent a lot of time at his best friend Matt's house (who would end up being the frontman of Kafka). His parents were slightly insane and very conservative, but they recognized Eddie's parenting situation as being kind of dire and were always happy to have him over. His own parents were actually crazy, and would do things like locking him out of the house if he came home after curfew and snooping through his room for drugs. He has a terrible relationship with them these days, rarely goes to visit except for holidays, and has reached a point now where he knows there's never gonna be a relationship there and has accepted it. Kafkaesque started getting attention just after he and Matt and their two other friends in the band graduated high school in 2010/11ish. They released a few EPs and then finally their debut album, Kafkaesque, in November of 2012. Two years later in 2014 they released their sophomore album, Fear In Unexpected Places, and then Mass Hallucination in 2017. They were on hiatus for four years after that, dropped their last album, Hope This Helps, in 2021, and toured it briefly as an opening act for Submergence. They've been on hiatus again since then. There are a few singles that made it onto the radio but otherwise they were always a smaller band with a relatively small but dedicated following. It was in 2022, just under two years ago now, that Eddie and another producer friend of his co-founded their own music label, Bath House. Eddie's experimental project, Love Sucks Sometimes, is signed to the label, as well as a small but growing list of other alternative/experimental artists. He mainly lives in Aurora Bay, enjoying the slower pace than Los Angeles, which he isn't crazy about, and travels when he needs to.

connection ideas

Anyone from the music industry

Also doesn't even have to be from the industry, just people he's worked on side projects/collabs with from artists who have maybe designed album art for him, other musicians, singers who featured on a single, choreographers/set designers/stylists who helped with a music video, literally anything from that world official or not

An ex or two (would have been serious long-term relationships)

Friends in general! Smoking buddies, music friends (not professionally, just other music lovers), people he met in LA/while traveling for tours, etc.

The crazy to his calm

Some kind of parental figure(s) that soothe the hole in his soul left by his actual parents

Sibling vibes, he's such an older brother but could also be cute if he experienced being the younger sibling vibe

[necraftbrew]

The New England IPA

New England IPA, also known as NE IPA, is a beer style that has recently gained popularity. It is a type of India Pale Ale (IPA) with unique characteristics that set it apart from other IPAs and this style of beer is one of my personal favorites. This article will discuss the factors that make NE IPA so unique. History and Origin NE IPA originated in the northeastern region of the United States, specifically in Vermont and Massachusetts. The style emerged in the early 2010s as a response to the growing popularity of West Coast IPAs, which were known for their intense bitterness and high-hop content. The first NE IPA was brewed by The Alchemist, a brewery in Waterbury, Vermont, in 2004. The beer was called Heady Topper, and it quickly gained a cult following among beer enthusiasts. Other breweries in the region, such as Tree House Brewing Company and Trillium Brewing Company, soon followed suit and began brewing their versions of NE IPA.

Palmers Town NEIPA | Twin Barns Brewing Company | New Hampshire Craft Beer Appearance One of the most distinctive features of NE IPA is its appearance. Unlike traditional IPAs, which are clear and bright, NE IPAs are hazy and opaque. This cloudiness comes from using large amounts of hops during the brewing process. The hops create a lot of particulate matter in the beer, which remains suspended in the liquid, giving it a cloudy appearance. Craft Aroma and Flavor NE IPAs are known for their intense hop aroma and flavor but are not as bitter as traditional IPAs. Instead, the hops used in NE IPAs are chosen for their fruity and floral qualities rather than their bitterness. This gives the beer a juicy, tropical flavor reminiscent of citrus fruits, stone fruits, and berries. In addition to hops, NE IPAs often contain adjuncts such as oats, wheat, or lactose. These ingredients contribute to the beer's creamy mouthfeel and add sweetness to balance out the hop bitterness. New England IPA - Malt Character Another factor that sets NE IPAs apart from other IPAs is their malt character. Traditional IPAs have a dry, biscuity malt profile that provides a clean background for the hops to shine. NE IPAs, on the other hand, have a softer, sweeter malt profile that complements the fruity hop flavors. This is achieved using malted barley kilned at a lower temperature, resulting in a more complex malt flavor.

Palmers Town NEIPA | Twin Barns Brewing Company | New Hampshire Craft Beer Yeast The yeast used in NE IPAs also plays a significant role in the beer's unique character. Many NE IPAs are brewed with yeast strains that produce fruity esters and add to the beer's overall fruitiness. Unfortunately, these yeast strains also flocculate poorly, contributing to the beer's cloudy appearance. In conclusion, New England IPAs are Delicious In conclusion, a New England IPA is unique because of its hazy appearance, intense hop aroma and flavor, creamy mouthfeel, sweeter malt profile, and fruity yeast character. This combination of factors distinguishes beer from other IPAs and has gained a loyal following among beer enthusiasts. NE IPA is a perfect example of how the craft beer industry continues to evolve and innovate, and it will be interesting to see how this style develops in the future. Read the full article

[nwbeerguide]

Zupan's Markets and Fort George Brewery collaborate to release Farm-to-Market IPA.

Press Release

PORTLAND, OR (JULY 18, 2023) – Zupan’s Markets has partnered with Astoria’s famed Fort George Brewery for the 25th beer in the local grocery store’s Farm-to-Market lineup. The summer IPA is slightly hazy and boasts a rich golden hue and a bright, refreshing crispness.

“Fort George is an iconic piece of Oregon’s brewing scene, and we’re so excited to partner with them and offer their delicious IPA as a summer special,” said Zupan’s Markets President and CEO Mike Zupan. “This golden, hazy ale is a lovely summer quencher, and pairs perfectly with a picnic lunch gathered from Zupan’s shelves and deli.”

Fort George’s Farm-To-Market India pale ale is exclusively available at all three Zupan’s Markets locations. The beer is sold in 16-ounce cans for $4.99 and as a 4-pack for $15.99, and will be available for a limited time only. 

This Fort George India pale ale will also be available at a tap takeover on Wednesday, July 19th from 6 to 8 p.m. at Cascadia Heights taproom at 7329 SW Barnes Rd, Portland, OR, 97225.

“When we were dreaming up a recipe for Zupan’s Farm to Market Summer IPA, we dreamed of the perfect picnic basket full of ripe, soft fruit,” says the brewers of Fort George. “Tangerines, apricots, honeydew melons��� luscious, verdant, and relaxing, and available on the shelves at Zupan’s!”

Farm to Market Beer Profile: ABV 6.8% Hops: Columbus Cryo, 17701, Waimea Malts: Rahr Pilsner, Grain Millers Flaked Oats, Grain Millers Flaked Wheat, Weyermann Acidulated Tasting Notes: Big tangerine and ripe apricot with some honey and light malt on the nose. Tangerine, citrus, and melon with a hint of jasmine on the palate. Food Pairings: Fish tacos, fried chicken, Hawaiian pizza, grilled and roasted vegetables, and potatoes. Try it with crispy fish tacos and mango salsa for a summer treat. 

For high-res images of the beer, please see here. 

About Fort George Brewery Founded in 2007, Fort George Brewery crafts original beers in Astoria, Oregon, and is distributed throughout the Pacific Northwest. Since 2007 it has grown from a single brewpub to a city block filled with restaurants, tasting rooms, breweries, community spaces, & music venues. For more information, visit https://fortgeorgebrewery.com. 

About Zupan’s Markets  Founded by John Zupan in 1975, Zupan’s Markets is a local and family-owned gourmet market that has served Portland’s food-loving community for more than 45 years. Zupan’s Markets has three locations that focus on quality, selling everything from the best meats and wines to the freshest produce, baked goods, gourmet deli products, specialty foods, flowers and more, always emphasizing locally-sourced, artisan products when possible. For more information, visit https://www.zupans.com. 

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3pNVb2Y

[maybeitsmagic]

2022

the moments come back in sips and forkfuls:

chewing that succulent pulpo on troncones beach, aarti and i agreeing in january “this is gonna be our year.” slurping a piña colada while wading in that tranquil pacific water,

                                   s w i r l i n g on life’s highs.

toasting mimosas before hitting the slopes at alta / and passing a hazy IPA back and forth on the chilly lift ride up.

cooking that alison roman chicken (juicy as always) in the catskills for friends who are more like family while the spring rain came down.

neon orange spritzes with michael and oliver on the patio, reveling in our first east bay summer-- oh, and spilling yogurt on the new couch, our pride and joy that took 10 months to arrive.

finding those savory tomato cocktails in paris that reminded me of our favorite oakland bar. and remember that 3-hour lunch near the latin quarter when i cried from joy during dessert?!                                     (strawberries in snow.)

sipping pinot with winemakers in burgundy, feeling spoiled and ignorant and blissful. thinking: in california, we have no traditions! not like these europeans, who’ve made wine with the same grapes since the 11th century.                              but noting: there’s freedom in that too.

feeling shiny in provence on the rooftop of an above-our-class hotel, inhaling espresso martinis and cured meats until long after the sun went down.

twirling, floating, or more accurately inching down the drought-dry russian river with friends, chugging watermelon beer instead of water, throwbacks on repeat. trading popsicles for a few more cans of seltzer from passing floaters. deciding 32 sounded better than 31.

realizing life has no meaning without flavor when we got covid in new york. ramen tasting like salty mush and sadness. at least we got it celebrating, we consoled ourselves, since our friends’ wedding was a worthy cause.

unwrapping spam musubis on waikiki beach -- a place that feels like my childhood. laughing at divya’s dad ‘fit after two mai tais, both of us sans-makeup at the bar (is this what your 30s look like? more wrinkles, less care.)

that november meal at fish & bird when we were trying to get my mind off twitter news. my phone died as the food came out, then sputtered back to life to tell me my time at the company was over. we laughed about my phone, then i sobbed between mouthfuls of raw fish.

the sashimi at the salmon farm in new zealand! soft slices melting on our tongues. mom looking pleased as ever, scraping the last bit of broth from her chowder bowl.

the night before new year’s eve, finishing a bottle of willamette pinot way too quickly, puzzling out an impossible sherlock holmes game with my person and dog beside me and the snow falling softly outside. ---

ending the year with no job / no idea what 2023 might serve me, these are the moments that fill my mind. i can say i not only got through 2022 but savored it. it was a year of indulgences with loved ones, revisiting “normals,” and traveling in search of perfect bites -- finally understanding this is how i make meaning of the world.

[annaasher123]

Seasonal Beers Explained: What to Expect from Your Summer, Fall, Winter, and Spring Brews

Beer fans recognize that every season brings its very own precise flavors and brewing styles, flawlessly complementing the converting climate and festivities. Seasonal beers are crafted to beautify your drinking experience for the duration of the year, providing a diverse palette of tastes and aromas. On this guide, we’ll discover what to expect from summer time, fall, wintry weather, and spring brews, helping you navigate the wealthy world of seasonal beer. 

Summertime Beers: 

Light, clean, and citrusy Summer time is synonymous with heat weather, outside activities, and the preference for fresh beverages. Seasonal beers for this time of year are designed to be mild, crisp, and thirst-quenching. The most popular styles encompass: 

Pale ales and IPAs 

Those beers are generally lighter in body and higher in carbonation, making them best for hot days. American light ales and India light ales (IPAs) frequently function with citrusy and floral hop profiles that offer a fresh bitterness without overwhelming the palate. 

Wheat Beers and Hefeweizens 

Wheat-primarily based beers, consisting of Hefeweizens, are renowned for their smooth, slightly sweet flavors with suggestions of banana and clove. Their hazy look and effervescent nature make them best for summertime sipping. 

Pilsners and Lager variants 

Pilsners and different light lagers are celebrated for their easy, crisp finish and diffused hop bitterness. These beers are smooth to drink and pair well with a spread of summer season ingredients like grilled meats and sparkling salads. 

Consultation beers 

consultation beers are lower in alcohol, bearing in mind extended enjoyment without the heaviness. They hold the flavor complexity of more potent beers, however, with an extra achievable ABV, ideal for long summer days. Summertimebeers regularly comprise seasonal components like citrus culmination, herbs, and spices, improving their clean traits and aligning with the colorful atmosphere of the season. 

Fall Beers: 

wealthy, malty, and Spiced As the climate cools, beer patterns shift closer to richer, malt-forward profiles that supplement the harvest season and Halloween festivities. Fall beers are characterized with the aid of: 

Amber Ales and Brown Ales 

These beers exhibit a stability between malt sweetness and hop bitterness. They regularly feature caramel, toffee, and nutty flavors, presenting a comforting warmth because the days grow shorter. 

Pumpkin Ales and Seasonal Spiced Beers 

Pumpkin ales have emerged as a staple of fall, infused with spices like cinnamon, nutmeg, and clove. Those beers seize the essence of autumn with their highly spiced complexity and regularly a touch of pumpkin puree or flavoring. 

Porters and Stouts 

Wealthy and robust, porters and stouts offer deep flavors of chocolate, coffee, and roasted malt. These beers offer a satisfying depth that pairs well with hearty fall dishes like stews and roasted greens. 

Saison and Farmhouse Ales

While traditionally associated with spring, a few saison variations comprise fall components, blending fruity and highly spiced notes with a crisp end, making them flexible for the transitional season. Fall brews regularly embrace the bounty of the harvest, utilizing substances like pumpkin, apples, and various spices to create complicated and alluring flavors. 

Iciness Beers: 

ambitious, sturdy, and heat iciness demands beers that may get up to the bloodless, supplying formidable flavors and higher alcohol content to offer a warming effect.Famous wintry weather styles encompass: 

Barleywines 

Barleywines are robust ales with high ABV, often exceeding 8%. They function with intense malt sweetness balanced by means of massive hop bitterness, with flavors starting from dark end result to caramel and toffee. 

Imperial Stouts and Russian Imperial Stouts 

These stouts are characterized with the aid of their thick, wealthy bodies and deep flavors of chocolate, espresso, and darkish culmination. Their higher alcohol content material and robust profile make them perfect for sipping by using the fireplace. 

Iciness warmers 

Wintery weather heaters are spiced ales that incorporate components like cinnamon, nutmeg, and ginger. They often have a malty backbone with a warming end, making them best for the vacation season. 

Belgian Sturdy Ales 

Belgian Sturdy Ales offer complex taste profiles with notes of darkish fruit, spices, and a suggested yeast character. Their better ABV provides a warming sensation, appropriate for winter’s sit-back. Wintry weather beers are crafted to provide consolation and intensity, frequently presenting better alcohol content material and rich, complicated flavors that resonate with the season’s introspective temper. 

Spring Beers: 

Floral, tart, and refreshingly New Spring heralds renewal and boom, and the beers of this season mirror these topics with lighter, extra colorful profiles. Spring brews typically emphasize: 

Saisons and Farmhouse Ales 

At first brewed in spring for farm workers, those ales are characterized via their fruity, highly spiced, and slightly tart flavors. They frequently have a dry finish and bubbling carbonation, making them clean and lively. 

Sour Beers and Goses 

Spring is an excellent time for experimenting with sour beers, which give tart and tangy flavors that awaken the palate. Goses, brewed with salt and coriander, offer a unique stability of sourness and diffused spiciness. 

Blonde Ales and Pilsners 

mild and smooth-ingesting, blonde ales and pilsners are best for welcoming the warmer days. They feature clean, crisp profiles with subtle malt and hop traits, making them flexible for various occasions. 

Fruit-Infused Beers 

Spring beers often contain clean end results like strawberries, cherries, and citrus, including natural sweetness and colorful flavors that commemorate the season’s bounty. Spring beers include the freshness and vibrancy of the season, offering a variety of flavors that reflect the blossoming panorama and the spirit of renewal. 

Embracing the Seasons: 

Improving Your Beer Experience Understanding seasonal beers lets you  tailor your beer-ingesting revel into the time of year, enhancing both the flavors of the beer and the atmosphere of the season. Here are a few guidelines to make the most of seasonal brews: 

Conclusion 

Seasonal beers provide a dynamic and evolving panorama for beer fans, with every season bringing its own set of flavors, aromas, and brewing traditions. From the mild and clean ales of the summer season to the ambitious and warming stouts of winter, knowing what to anticipate from each season’s brews can enhance your appreciation and amusement of beer year-round. Whether or not you’re a seasoned connoisseur or an informal drinker, embracing seasonal beers is a satisfying way to have fun with the converting tides and the rich range of the brewing international.

[willpaul229]

The Impact of Market Trends on Brewery Equipment Auctions

In the dynamic world of craft brewing, staying attuned to market trends is crucial for success. As the craft beer industry continues to evolve, so too do the demands for brewery equipment. Auctions for brewery equipment have become a popular avenue for both new and established brewers to acquire the tools they need. In this blog, we’ll explore how market trends are shaping brewery equipment auctions and what this means for brewers looking for equipment for sale.

Understanding Market Trends

The craft beer industry has witnessed tremendous growth over the past decade, with the number of breweries in the United States more than quadrupling since 2007. However, as with any booming sector, the market has also become more competitive. Breweries are continuously looking for ways to differentiate themselves, which often leads to changes in production techniques, flavors, and equipment.

Current trends include a growing emphasis on sustainability, innovative brewing methods, and consumer preferences for unique flavors. These shifts impact the types of brewery equipment that are in demand, influencing auction prices and availability.

The Rise of Equipment Auctions

As breweries adapt to these market trends, many find themselves upgrading their equipment or even shutting down operations. This creates a robust secondary market for used brewery equipment. Auctions present a convenient platform for brewers to buy and sell equipment. In addition to affordability, auctions offer a diverse range of brewery equipment for sale, from fermenters to bottling lines, allowing brewers to find exactly what they need.

Moreover, auction platforms have become more accessible, often featuring online bidding systems that enable brewers to participate from anywhere. This increased accessibility has broadened the market, allowing for more competitive bidding and fairer prices.

How Market Trends Affect Auction Prices

Market trends can significantly influence auction prices for brewery equipment. For instance, when a new brewing technique gains popularity, such as barrel-aging or sour brewing, the demand for specialized equipment rises. This can lead to higher auction prices for those specific items as more brewers seek to adopt the trend.

Conversely, when a trend wanes—such as the sudden oversaturation of hazy IPAs—equipment tailored to that trend may see a decrease in demand. This creates opportunities for savvy brewers to scoop up high-quality equipment at lower prices. Understanding these fluctuations can help brewers make informed decisions at auctions.

Sustainability and Technological Advancements

Sustainability is another key trend impacting brewery equipment auctions. Brewers are increasingly looking for energy-efficient systems, water-saving technologies, and eco-friendly packaging solutions. As a result, equipment that aligns with these values may fetch higher prices at auctions.

Additionally, technological advancements in brewing equipment can shift market dynamics. Innovations—like automated brewing systems or advanced filtration methods—often lead to older models being sold off at auctions. This presents an opportunity for brewers to upgrade their operations without breaking the bank.

Tips for Navigating Brewery Equipment Auctions

1. Research: Stay updated on current market trends to anticipate which types of equipment will be in demand. Understanding the lifecycle of equipment can help you make strategic purchases.

2. Network: Engage with other brewers and industry professionals. Their insights can help you gauge the value of equipment and identify the best auctions.

3. Inspect Equipment: Whenever possible, inspect used equipment before bidding. This can help you avoid costly surprises down the line.

4. Set a Budget: Auctions can be competitive, so it’s essential to set a budget to avoid overspending.

5. Be Patient: Sometimes the best deals come from waiting for the right auction or being willing to bid on less popular equipment that may still meet your needs.

Conclusion

The landscape of brewery equipment auctions is shaped significantly by market trends. By understanding these trends and how they influence equipment availability and pricing, brewers can navigate the auction process more effectively. Whether you’re looking for brewery equipment for sale or considering selling your own, being informed will empower you to make the best choices for your brewing operation. In the ever-evolving craft beer scene, staying ahead of the curve is essential for success.

[traipseartist]

May 14th & 15th - South Bend and Beyond

The final two days of the trip are condensed into one blur because visiting my family in South Bend, Indiana was in the middle. The McMillen clan likes late nights, cards, wine, and Oingo Boingo, so it's hard to say where Tuesday stopped and Wednesday began.

Lewis and I packed out of Pike Lake early, deciding not to swim at the Milwaukee metropolitan area's finest open-to-the-public swimming lake in the 55°F morning temps, alas. Since we'd been dragging our feet on early mornings this whole trip, we decided to set out before 10am and plodded around Chicago in slow but probably still record time.

We decided to detour out of Milwaukee before heading down to Illinois as a sort-of salute to my original plan and so that I could relive the glory of this city as my 15 year-old self remembers it. I was also on the hunt for some New Glarus Spotted Cow, one of my favorite easy-drinking beers that you cannot nab beyond Wisconsin state lines. We search for beer and liquor stores (uncannily all open at 9am or earlier) and come up short for the kind of craft selection we know must be lurking here somewhere. After browsing past Bacardi Whipped Cream Vodkas and Colt 45s I give up and resort to Reddit which points us to... a local grocery store? named Woodman's. Lewis remarks upon my uneasy disposition that Woodmen gave us good luck in Omaha and perhaps they'd have more than your domestic spread.

Oh. So, did they have more than Corona and Bud? This was no grocery store. Woodman's is a beer SUPERSTORE that happens to sell bread and laundry detergent out the back. We lollygag in the aisles of just Wisconsin local craft beer for about half an hour, overwhelmed with the selection and exasperated that we cannot buy it all (Bad Farm Pilsner? Ma'am this is a Wendy's Summer Sour? Billy Rae Citrus IPA? Get! in! my! cart!). We buy my New Glarus, a Hazy called THE NEEDLER (depicting a pine tree with a Snake-esque head scarf tied around it's erm... tip? running recklessly and dual wielding those weird alien guns from Halo 2), and a dark beer as requested for Elaina who would touch base with Lewis at his final destination in DC.

We got settled in Stacey once more, but after 9 full nights together, we were beginning to feel the fatigue of travel, shared space, and the unwavering rhythm of Stacey over rough pavement. It seemed that all of what was left of Wisconsin and Illinois smelled like sulfur, we surmised, because of swamp gas or the like. The dense cloud cover and less-than-warm conditions began to invite a sort of listlessness amongst us.

We changed and got cleaned up at a gas station before finding breakfast--today we were aiming for Culver, my military(ish?) boarding high school in the middle of rural Indiana, then finally my Uncle Joe and Aunt Wendy in South Bend about an hour's north for dinner and some familiar (to me) faces.

We stopped at Pancake Point in Gurnee, Illinois for brunch and an attempt at clearer heads only to be immediately endeared to a character of a waitress who swore Lewis was her son's friend--but not. When we told her of our journey, she chittered anxiously about a road trip she'd just made to Colorado to visit her son and how all of the McDonald's looked the same(!) after a while. Lewis and I had to restrain ourselves from asking if this tiny, maraca of a woman was available for adoption and instead ate GIANT bowls of hash browns piled high with eggs, peppers, beans, chorizo, and the tastiest homemade pico. I nibbled at a pancake while we tried to shake our funk and hype ourselves up for the next four hours of driving into the cornfields of my past.

Fortunately, it was Alumni Week at Culver when we rolled in, so two strangers wandering the campus did not make us extra-out-of-place to the teenagers plodding about the quadrangle in their regulation recreation attire. I took Lewis to my favorite pockets of my adolescent years and gawped unattractively at all of the buildings they've since demolished and all of the buildings they've since built as is my job as a graduate.

I felt sheepish as I continued to run into faculty that remembered my face (especially those responsible for... disciplinary action) and fought my impulse to revert to my younger self (it's 4pm on a Tuesday... I should be at Speech practice right now!) but a small part of me was overjoyed to find the place still felt like home some 13 years later. Also wow... what a fucking ingrate I was for not truly appreciating the endless resources available to me as a bratty little teen (Horses! A photography lab?! A library and academic buildings peppered with ancient art??? A FULL SIZE THEATER FOR PERFORMANCE AND TECH!?) Lewis asks if this ruined it for me--college and the great beyond. I mused on the question. I never thought that any place should be like Culver... it is its own animal, its blessings almost inseparably tied to its curses. But no doubt, it changed everything in me as much as I want to temporally separate myself from this tiny cornfield bubble with time and distance.

After doing a small circle (the campus is enormous, acres and acres, it's hard to relay without a map and a meter stick) around the heart of the main quad, we boarded Stacey once more and rode the hour north to South Bend to meet with Joe, Wendy, and their children Jacob and Rachel at their home in Granger, IN.

By the time we were back on the main highway going north, the sulfuric smell was absolutely overwhelming in Stacey's cabin and I began to suspect that it was not the Midwest that was the stinky culprit. An hour later, after parked in a beautiful suburban neighborhood, thankful and light headed upon arrival, we pop the hood in front of Joe and Wendy's beautiful darkly wooded, 1970's style single family home to be greeted by a weak fountain of acid seeping down the side of Stacey's main battery. Oops.

While Lewis phoned AAA, I greeted the family. The kids were bumming it for the week at home because Rachel was graduating this weekend and was prepping by being hung-over by day, and partying by night (and some day, too) with her classmates on campus. Jacob was lassoed into redoing the front deck for her ensuing graduation party the coming weekend. Jean, Wendy's mother, was also there to set us straight with her sharp strategy in a few rounds of 3-13 we'd have later into the night.

Lewis and I were happy to be surrounded by some other humans for a bit, to eat veggie pizza (and share with the winded AAA guy swapping out Stacey's innards) and pet a dog or two. We slept hard and fast in a spare bedroom, anxiously awaiting tomorrow to race home and meet my Mom and Grandfather at Pittsburgh International before flopping down in a place familiar to us both.

---------------------------------------------------------------

I anticipated we would scuttle home in a boring and direct fashion along the Ohio turnpike because time was of the essence and Lewis and I had not been historically early risers for this trip. Mom & Pop were to touch down at 5pm and it's a tight 6 hours back home from the outskirts of South Bend.

Unfortunately for them, and maybe fortunately for our timetable, their Southwest flight was delayed a full five hours due to weather surging up through the Columbus, Ohio region that was dramatically disrupting air traffic.

Amazingly, after replacing Stacey's battery, she no longer needed the precious white glove service of hand-jumping and we took it as a sign of renewal in its own way, waving good-bye to relatives I'd see again in 48 hours time for a graduation ceremony, we hit the road for the final lap.

It didn't take but two hours before Lewis and I decided to deviate from the sling-shot trajectory we had up until this point mostly avoided taking as a matter of principle. We slid up to the coast of Lake Erie to visit the Port Clinton lighthouse and eat a few french fries while looking directly at a giant body of water for a bit. Port Clinton appeared to be preparing for the Walleye Festival (???) that would arrive the coming weekend and so the town felt a lot less sleepy than was surely normal, despite being adorned in adorable maritime statues and public parklets that betrayed the slow plod of this place otherwise.

We poked around the promised light house, the chilly shore of Erie, a store for the supernatural (I bought a new pair of sunglasses to replace a pair I had gifted to a nail salon back in Minneapolis). We ate french fries while listening to the bartendress relay her morning struggle of finding someone to cover her shift while she took her son to the doctor for a surprise broken arm. We stared hard into the distance, still processing all that had gone and all that was yet to come, and rolled into Stacey for the last time. Pittsburgh bound, at last.

I read an experimental piece Lewis is working on from his bestickered laptop from the passenger's seat. We listen to the end of a playlist all about lyrics, and when we start to recognize bridges and tunnels, we breathe a sigh of relief. I play 31 by Ceann and sing the words at the tippy top of my lungs when we pull into my driveway at the tippy top of Stanton Heights:

"Soon we'll be home In the places I know Where the boys say "Yinz" And the girls say "Ope" 31 miles east of Ohio(oooo) Where Iron still flows In watering holes We'll go where the Monongahela goes To the city that was built from underground For Pittsburgh I am bound!"

[breakrockbrewing]

SEE THE WIND / Session NEIPA / 5% ABV Irish folklore holds the pig and the goat in high regard. It tells us that they have a unique ability to see the wind and to accurately predict the weather. We like to think they would see and feel the same hope in the spring air that we feel. We’ll raise a glass in hopes that this weather, and the optimism it summons from us all – are here to stay. This Session New England IPA checks in at 5% ABV. Dry hopped with Galaxy and Kohatu hops, it is light and hazy with big guava notes accompanied by the taste of peach ring candies. Available on draft and in cans to go. Sláinte! 🐐 https://bit.ly/3x1W7ni

[thedaily-beer]

3 Floyds Lord High Fixer IPA (Picked up at King of Prussia Beer Outlet in KOP, PA). A 3 of 4. Not as hazy and juicy as I was expecting, but gives a quite nice pine and tropical fruit hop profile, as well as quite a bit of malt. Well-balanced and worth having, although it doesn't particularly stand out.

[baospodcast]

Episode #139: Taste It Twice with Kim Lucas + Tiffany Alexis of LiquidxHappiness/High Season Co. | Adjunct Series

Beer education is something we're passionate about here at BAOS, so it was an honour to spend some time with Beer Educator, Kim Lucas! Her mentor Michelle Tham discussed beer and food pairings and Cicerone skills on episode #110 of the Adjunct Series, and this is somewhat of an unofficial follow-up, this time with a focus on brewing. Kim curated three beers from Bench Brewing (where she currently works) that showcase three of the main ingredients in beer - their Lincoln Lager which highlights malt, their Short Hills Hazy IPA which highlights hops, and their Soak Up The Sai-sun Saison which highlights yeast. Kim even supplied us with bags of malt and hops so we can smell (and in the case of the malts, even taste) the ingredients as we drink the brews. This was a fascinating journey, we learned a lot and we hope you do, too!

BAOS Podcast

Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Newest episode of BAOS Podcast!

[megankilmerrealestate]

Say Cheers at My Favorite Local Breweries in Santa Cruz County

Santa Cruz County, located on California's central coast, is not only known for its proximity to beaches and the beautiful redwood forests but did you know its also known for its thriving craft beer scene?! With a mix of innovative brewers, unique flavors, and a laid-back coastal vibe, Santa Cruz County is a paradise for beer enthusiasts. Join me as I take you on a virtual tour of my favorite local breweries in this charming region, where you can say cheers and savor the finest craft beers.

Discretion Brewing: Located in Soquel, Discretion Brewing is a family-owned and operated brewery with a passion for producing high-quality, sustainable craft beers. Their commitment to using organic ingredients and supporting local farms sets them apart. From hoppy IPAs to rich stouts and refreshing farmhouse ales, Discretion Brewing offers a wide range of flavors to satisfy every palate. The cozy taproom and the friendly staff make it a perfect spot to enjoy a pint or two.

Sante Adairius Rustic Ales: Nestled in the beautiful town of Capitola, Sante Adairius Rustic Ales (SARA) is a hidden gem for beer aficionados. Known for their meticulously crafted Belgian-inspired ales and barrel-aged beers, SARA creates unique flavor profiles that will leave you craving for more. The rustic and intimate atmosphere of the taproom provides a wonderful setting to appreciate the artistry behind their brews. Don't miss their renowned SARA's Saison, a beer that perfectly exemplifies their dedication to quality and innovation.

Humble Sea Brewing Co.: If you're seeking a laid-back, beachy vibe paired with exceptional beers, Humble Sea Brewing Co. in Santa Cruz is the place to be. With a diverse selection of brews ranging from hazy IPAs to fruity sours and rich stouts, Humble Sea caters to all taste preferences. The brewery's commitment to environmental sustainability and community involvement further enhances its appeal. Grab a seat on their sunny outdoor patio, enjoy a cold beer, and soak in the vibrant coastal atmosphere.

New Bohemia Brewing Co.: Tucked away in Capitola, New Bohemia Brewing Co. embraces the spirit of the old world with a modern twist. Their unique selection of traditional Czech-style lagers and ales brewed with a California touch is a treat for beer lovers. With their welcoming taproom, knowledgeable staff, and a constantly rotating beer menu, New Bohemia Brewing Co. offers a delightful experience for both beer connoisseurs and casual drinkers alike.

Fruition Brewing: Located in the East Lake Village shopping center in Watsonville, Fruition Brewing is a brewery, tasting room, and kitchen that offers a delightful experience for beer and food enthusiasts alike. Their commitment to brewing a rotating selection of beers with attention to balance and utilizing local and sustainable ingredients sets them apart. Whether you're a fan of hop-forward ales, creative experimental brews, or classic styles, Fruition Brewing offers a diverse range of flavors to satisfy every palate.

Santa Cruz County's local breweries offer a captivating blend of flavors, craftsmanship, and community spirit that make them a must-visit for beer enthusiasts. Whether you prefer hoppy IPAs, complex ales, or smooth lagers, the diverse range of breweries in this region ensures there is something to please every palate. So, next time you find yourself in Santa Cruz County, make sure to raise a glass and say cheers at these fantastic breweries, where you can experience the best of the region's craft beer scene.

About the Author:

Megan Kilmer is a Santa Cruz County local with a passion for housing. Megan has a background in Social Services and is an expert on goal setting and motivation. With a wide network of trusted local resources, she is a problem solver! Need to buy, sell, lease, manage, or finance a real estate project? She's got you!

[borismann]

A week of delicious food at Bodega Ridge

I just got back from a company retreat1 at Bodega Ridge, a large group event space on Galiano Island.

It’s owned & operated by Jesse Keefer, you can read more on the about page.

Rachael and I had stayed there once before, almost exactly 11 years ago. @walkah checked in on Swarm and found my recommendation from 2012. 2

Apparently tent caterpillar infestations repeat in roughly 7-12 year cycles (and it’s something I remembered from our 2012 visit), and that’s the first thing that greeted us: caterpillars crawling everywhere and webs in the trees.

It was a great company retreat but this is going to be a post about the food.

I already put in entries for Lola the restaurant at Bodega Ridge, and Chef Elmark Andres, into the FoodWiki. I’m hopefully going to get a full menu list to keep and annotate in the wiki.

We serve locally caught local seafood and local produce from the island, much of which is from the Bodega Ridge Farm. The menu is written in a blend of Tagalog and English. Family style/sharing plates with bright surprising flavours and a focus on fire-forged ingredients.

Lola Restaurant on the Bodega Ridge Website

We had lunch and dinner served family style for ~20 people, including accommodating food preferences and sensitivities. Meals were served either at the big long table indoors at the lodge, or out back under the tent pavilion.

The food was incredible and plentiful. Lots of Southeast Asian influenced flavours, and lots of fresh local ingredients. I’m including a few photos, but half the time I had half a plate to take a picture of.

Dinner on Sunday was our first meal. Braised carrots with sumac, a Panzanella Salad with great fresh tomatoes, and chicken legs with a garlic-y verde sauce. I was impressed right way, I thought they’d made a special welcome dinner.

The only photo that I remembered to take was this yuzu pudding with pistachios. Toasted coconut substitute for those with nut allergies.

At lunch the next day, I found out that that quality of meal was just “regular” for Bodega Ridge. House made Baba ganoush and hummus with fresh baked bread seemed great for lunch. And then the food kept coming! A tomato salad

Monday dinner was outside in the tent pavilion.

Grilled Asparagus with Puttanesca Sauce

Potato Pave with Chive Cream Sauce

Grilled Flank Steak

And for dessert, two Basque Cheesecakes with sour cherries.

Tuesday lunch I knew I was in trouble. High end restaurant quality meals twice a day??? But I didn’t regret it, everything was so good.

A cold ramen noodle salad with Thai basil, crunchy rice, pomello, and an amazingly tangy sauce that made everyone come back for more. Yes, this is a terrible

Local prawns in a black pepper sauce. Not everyone has the patience to peel and eat prawns, so Ryan and I made sure they were taken care of.

Local ling code with salmon roe and a nam prik-style sauce.

Cucumbers with gochujang sauce and roasted sesame seeds.

Flan with passionfruit sauce.

Smoked pork collar with nam price sauce and mint.

The bar is well stocked with a small selection of wine and beer. Hoyne Hazy IPA and Hoyne Pilsner. Phillips Blue Buck Ale and Tilt Lager. A yummy white wine, the 2021 version of this Daydreamer Pinot Gris from BC’s Okanagan Valley. A French red, Ardeche Syrah - Saint Desirat.

The last night saw a few cocktails poured. “Into the Woods” is made with tequila or mezcal (the latter was out unfortunately), a house made grapefruit rosemary syrup, Ancho Reyes Chile Liquer, lemon juice and a few other things. Thanks Skyler!

As I said above, I’ll actually aim to get the whole menu list and add it to the FoodWiki. The food and entire experience of having a retreat at Bodeda Ridge was amazing. Thanks Jesse, Chef Elmark, and the entire crew for hosting us!

my company Fission has a fully distributed remote team, so we do semi-annual retreats. [return]

There was some sort of cancellation so Bodega said “if you blog about your visit you can stay for free”. We took a car2go over on the ferry and rented it through the weekend to get around. [return]

[nwbeerguide]

Their first Double Hazy IPA for 2023, Modern Times Beer releases Pause for Effect.

image courtesy Modern Times Beer

Press Release

San Diego, California (February 22, 2023) – Modern Times Beer announces the launch of Pause for Effect Hazy Double India Pale Ale, the first in a series of highly innovative and incredibly delicious Double IPAs planned for 2023.

Pause for Effect took years to develop, using a process of estery Juice yeast, mid-fermentation dry hop, and secret mineral additions. Concentrated hop products including Mosaic Cryo and Citra Incognito add layers of citrus and tropical aromas that will continue to transform throughout the life of the beer.

“We wanted to create something that was as drinkable as it was boundary-pushing,” said Andrew Schwartz, Director of Product Innovation and Development. “Using the combination of cutting-edge hop products and time-tested techniques we were able to make something both alluring and high ABV, simple and aromatically boastful.”

Pause for Effect (8.0% ABV) is a limited release available on tap and in 4-pack cans to-go at Modern Times Beer locations in Point Loma, North Park, and Encinitas and at fine retailers in Arizona, California, Colorado, Nevada, Texas, and Washington.

For more information, visit ModernTimesBeer.com or follow @ModernTimesBeer on Instagram and Twitter and @ModernTimesIsYourFriend on Facebook.

###

About Modern Times Beer Founded in 2013, Modern Times Beer is an intrepid cadre of brewers, coffee roasters, culinary wizards, creative powerhouses, and beer-slingers. MT is based in San Diego with its production brewery, roastery, and tasting room in Point Loma, tasting room in San Diego’s North Park neighborhood, and restaurant/tasting room in Encinitas. Modern Times Beer is distributed throughout California, Arizona, Colorado, Nevada, Utah, Hawaii, Texas, and Washington. In 2022, Modern Times Beer + Coffee joined Craft ‘Ohana, a family of beverage brands including Maui Brewing Co, Maui Hard Seltzer, and Kupu Spirits.  

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3Sm2oAQ

[jazzruinedmylife-blog]

Wednesday 4/26/23

Frustrated. Feeling doomed. 

12:04 PM -- Lyncourt walk, chat w/Vacanti, 47 minutes.

2:46 -- No motivation. Should be practicing. 

6 -- Cavalier, Hotel Syr. Feeling fat. Popping out of suit pants. Hand rocking. Feeling strong. Band gelling, inspired. Everyone happy. Beth sit in - Dee I Do. Nice hair. Like her. 

9:50 -- w/Jeff, Kasai. Two 12 oz hazy IPAs. 10 percent. 

Al’s stop. Jeff cajoles. Wants to see R&B band. Being good - club soda on rocks. Bartender buys round. “How’d you like DP dough?”  I didn’t know any better, shaking head, laughing.   

 11:30 -- DD. One High Noon. Jeff claims bet winnings. $100 dance w/Khaos.

Home circa midnight. Food. Sleep. No Schlem.   

[necraftbrew]

Long Story Longer DIPA

Back Hill Beer Co, Rochester NH

Now for a Long Story Longer DIPA - a delicious and flavorful beer that will delight your taste buds. With an impressive 8.2% ABV, this fruity IPA double packs a punch in strength and flavor. This craft beer is meant to be enjoyed, unlike those light beers at every corner store. This beer was a pleasant surprise. My girlfriend and I intended to visit another local brewery in Rochester, New Hampshire. Instead, we ended up at a small smokehouse nearby due to the packed brewery and long wait time. I'll be sure to revisit this un-named craft brewery as it has been on my radar for some time now (review coming soon). This small smokehouse also happened to have local craft beer. This was a win in my book because I also love barbecue!

Back Hill Brewing Co - Long Story Longer DIPA The First Sip of a Long Story DIPA The fantastic aroma is the first thing you'll notice when sip Long Story Longer DIPA. The scent of orange and citrus fills your nose, tantalizing your senses and exciting you for the first sip. The flavor of this beer is good overall. The rich, full-body taste is both tart and bitter, with a subtle sweetness that balances everything out perfectly. The hazy orange juice appearance adds to the overall experience, making Long Story Longer a genuinely unique and enjoyable beer. I'll check out Long Story Longer DIPA from the Rochester, NH brewers and see their other offerings. The brewers at Back Hill Beer Co. did a great job selecting the hops and other ingredients to ensure the beer was good to the last drop. Conclusion Whether you're a beer connoisseur or just looking for something new and exciting, Long Story Longer Double IPA is worth a taste. With its delicious flavor, high alcohol content, and beautiful appearance, this beer could become one of your favorites. So, could you pick up a can of Long Story Longer Double IPA me you're at the liquor store? Your taste buds will thank you! Cheers! Read the full article