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wineanddinosaur · 3 years ago

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How to Successfully Pack Alcohol in Your Suitcase

When traveling cross country or even internationally, drinks lovers are bound to come across unique liquors, wines, and beers that would make worthy additions to their collections. But how does one make sure that these liquid souvenirs travel back home with them in one piece?

When traveling via plane, the size of one’s purchase is a vital consideration; if it surpasses TSA’s 3.4 ounce or less requirements, it has to go into checked luggage, making it vulnerable to getting smashed or sloshed around in transit.

VinePair reached out to those in both the beverage and aviation industries for their advice on how to successfully pack alcohol for traveling. Reflecting on both their past mishaps and proven methods, here they share their tips and tricks for properly packing alcohol in a suitcase.

Don’t carry an already opened bottle

While it might be tempting to bring home the remainder of a bottle you’ve already consumed, the pros warn against doing so. Even when a bottle has been resealed, it’s not a sure thing that it’s secured. “Even though its top has been closed up, once you’ve broken the seal, the bottle’s top has the potential to come open,” says Laura Johnson, founder of the San Diego-based You & Yours Distilling Co.

Watch your case weight

Teresa Psuty, co-owner and brewmaster at Crooked Lane Brewing Company in Auburn, Calif., often brings some of her beers in her bag to give as gifts to family and friends and to bring to industry events. She says her biggest mistake was having gone over weight limits with her luggage — a costly error indeed. She recalls that the mistake had her paying close to $75. “If I plan to travel back with some beer, I put a small hanging scale in my luggage, and target at least a pound or two underweight,” she says.

In addition, Mika Bulmash, founder and CEO of Wine for the World in New York, says to make sure that the suitcase’s contents are full enough so that the bottle doesn’t hit the side of your suitcase; it may break due to the impact.

Bring along the essentials

A few years ago, Mike Potter, founder and CEO of Black Brew Culture in Durham, N.C., learned the hard way to pack his booze properly. After some bottles of rum from his trip to Jamaica were shattered, “I had to get called in by customs to open it and identify it was broken,” says Potter. “Ever since then, I’ve taken some bubble wrap with me for purchases wherever I am at, and I especially make sure each individual can or bottle is single-ply wrapped.”

Psuty suggests packing some gallon-sized plastic bags plus a trash bag to avoid broken bottles. “A good friend of mine who leads beer tours in Europe brings a suitcase within a suitcase, a package of plastic bags, and a bunch of socks. These socks become beer packaging on the return trip,” says Psuty. “Alternatively, wrap all the bottles and cans separately in clothing items like socks and t-shirts, and then pack everything into a garbage bag within your suitcase.”

Consider tape

Johnson uses painter’s tape as packing material for securing bottles; she wraps a generous amount of tape around the bottle from top to bottom. “It has a great tight seal,” she says. “You can take it off [the bottle] without ruining the label.”

Use air mailers

If you’re planning on heading to a winery or a distillery on your trip, Christian Stromberg, owner of Saxtons River Distillery in Brattleboro, Vt., advises bringing along air mailers. Their packaging has double-sided tape and a hinge top that can hold a bottle tightly. “This protects the bottle’s top and bottom, so that the cork cannot get hit,” Stromberg says. “Somehow, some way, your bag will end up at the bottom of your suitcase, and it will protect it from shattering the neck of the bottle.”

Be careful when using clothing

Bulmash recommends putting a bottle in a plastic bag and then using a piece of clothing such as jeans or a sweater to wrap it like a Tootsie Roll. “Start it at one end and continue to roll until it’s a hot dog,” she says. “Put that into your suitcase, surrounded with additional clothes to protect all four sides of it, as well as the top and the bottom. You want to make sure that it’s not touching anything else that’s hard.”

But if clothing is your only on-hand packing option, use caution. Stromberg advises putting a bottle in sleeves or pant legs, where these articles of clothing act like tubes. “And then you’re folding it over and it can’t slide out.” Avoid wrapping that looks like you’re swaddling the bottle because, according to Stromberg, “if it has a way to slip out, [it’ll] slip out. They just do. They’re bouncing, they’re vibrating and then it’s on the outer edge.”

After having a tequila bottle loosely wrapped in clothing break in his suitcase, Stromberg began using an inflatable bottle protector kit to pack bottles. The kit comes with a bag with inflatable columns and a hand pump to puff it up with air. “They’re highly effective,” he says.

Go with some padding

While Potter says that beer cans rarely explode if padded correctly — adding that glass bottles have more potential to get broken — his trick to packing cans is to add some padding in between them. “You don’t want to put too many cans into a suitcase. Put a layer of padding down first and then pack a lane of beer and then put another layer of padding on top,” he says.

Rethink what to drink

Consider what could happen to the quality of your beer if it warms up while traveling. “Hazy IPAs, and hoppy beers in general, are very sensitive to temperature rise, and they will not be as good if they suffer from being warmed up,” Psuty says. “Smoothie sours, full of unfermented sugar, are prone to exploding if exposed to warm temperatures. Stouts, barrel-aged beers and bottle-conditioned sours are great examples of beers that can tolerate some temperature rise without ill effects.”

Watch your duty-free purchases

Airport duty-free can make for a good last-minute liquor buy, but take caution when doing so. According to TSA lead transportation security officer Shivam Chopra, a duty-free alcohol purchase must be bought within 48 hours or less of your departure time in order to go through security screening as a carry-on. This is based on the date and time on the receipt, which must remain adhered to the sealed bag.

If your purchase exceeds that time period, then the bottle must be packed in your checked luggage. “It has to be screened through a certain way so we can see through the bottle,” says Chopra. ”If it is extended beyond that [date], then we’re not going to screen that item, so you’ll have to check that item in or discard it.”

TSA spokesperson Lori Dankers explains that this screening process is meant to keep travelers safe; bottle liquid scanners differentiate between flammable and benign liquids. “Keep in mind the reason we’re doing that is to make sure that it hasn’t been tampered with, and could potentially have explosives, or an explosive component in it,” she says.

Your Bottle Ended Up Breaking. Now What?

Despite our best efforts, sometimes alcohol bottles can still break while on the move. This can result in stains and odors on suitcases. But according to the experts, there are some easy ways to remove them.

“For spot-treating colored stains like red wine on a fabric suitcase, apply a few drops of Dawn Platinum dish soap directly to the stain and use your fingers to rub it in,” says Morgan Brashear, home care senior scientist at Procter & Gamble. “Give it a few minutes to soak in, then add a little water and scrub gently with your fingers or a clean cloth until the stain and suds are gone.”

If the stain is on the luggage itself, you have some options for cleaning it, too. If spills on fabric luggage are more smelly than seen, Brashear recommends trying Febreze Fabric Refresher to eliminate the odors at the source.

Drink spills can also leave behind dried, sticky stains on hard plastic suitcases. For these messes, “Mr. Clean Magic Eraser is a one-step solution for removing the gunk and other dirt and grime,” says Brashear. “If your luggage has a high shine finish, always test in a small, inconspicuous area first, and apply light pressure to keep the finish intact.”

Learn if there’s a distributor

Traveling with booze is always risky. However, if you don’t want to face the possibility of a broken bottle or an exploding can, there might be another way to get your newfound favorite liquid back home.

If you’re at a winery overseas, Bulmash suggests asking the staff if their wines are already imported in the U.S. where you live — as U.S. laws relating to wine often don’t permit international wineries to ship directly to consumers. With spirits, Stromberg says to check directly with the distillery to see if and where it ships.

“Don’t be surprised if the cost is different, because there are taxes and many hands that products [have] to go through in order to get into the hands of the consumer,” Bulmash says. “But it’s a lot easier and more reliable to get products available to you if [they’re] already in your city or state. Plus, you’re supporting your local economy.”

The article How to Successfully Pack Alcohol in Your Suitcase appeared first on VinePair.

source https://vinepair.com/articles/how-to-pack-alcohol-suitcase/

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beerguysradioshow · 4 years ago

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Music and Malört with Mikerphone Brewing

Mikerphone Brewing's Mike Pallen is inspired by music

Mikerphone Brewing founder and owner Mike Pallen didn't set out to be a brewer. Although his dad worked at Miller, he didn't want his son to follow in his footsteps and urged him to go to college. So Pallen did just that. After getting his degree he began a career in the music industry with the ultimate goal to work at Capitol Records in Los Angeles. That didn't happen. However, along the way he found his love for brewing and after working at a couple of Chicago breweries he decided to start his own.

Music was still very much in his blood and that inspires every beer made at Mikerphone. Each beer is named after a song our group. The artwork reflects the names with some familiar nods as well as some that take a bit of thought. The artists portrayed on the beers have been mostly supportive. When Pallen received an email from Eminem's management over his Slim Hazy beer he expected a request to cease and desist. Instead, they loved the name and even met with Pallen in New York.

Mikerphone Brewing's Mike Pallen having fun with some barrels. (Photo: Mikerphone Brewing)

The allure of Smells Like Bean Spirit

If you have limited knowledge of Mikerphone's beers you probably know of Smells Like Bean Spirit stout. The label reflects Nirvana's Nevermind album, very accurately. "Bean Spirit" has seen many variations with different coffees and adjuncts. Pallen put a lot of work into the best method to use to get the coffee into Bean Spirit to get the best flavor and minimize the possibly of bringing the green pepper taste that can happen. It worked. We sampled the Barrel Aged Super Imperial Smells Like Bean Spirit as we talked. It's thick and luscious and paints the inside of your glass while delivering huge dark chocolate, coffee, and maple. Mikerphone has plenty more to come in this series.

Mikerphone Brewing Malört Crush Crush Crush is coming for your enjoyment. (Photo: Mikerphone Brewing)

Beer aged in Malört barrels?

If you know Malört you'd think it would be the the last barrel a brewer would reach for to age their beer. But when the distiller reached out to Pallen to see if he wanted first crack at some to age beer he didn't hesitant to jump at the opportunity. The brewery received excellent feedback on the first beer they did in the barrels, a Pilsner. Coming up are a milkshake IPA and solera saison, and Smells Like Bean Spirit will get the Malört treatment as well. Pallen said he can't wait to showcase, and for others to see, what the barrels impart to their base beers.

The pandemic may prevent a huge party but Mikerphone is going to celebrate their 6th anniversary the best they can. They're brewing up six beers for the occasion that will be available at the brewery. Pallen is also starting to think of a second location for the brewery in Wisconsin and he reveals the name he has in mind as well as the awesome concept.

The Beer List

Crush Crush Crush | Vanilla Orange Milkshake IPA

Do You Remember the Time | Brett Farmhouse 2 year Solera

Flagpole Citra | DDH IPA

In a Blender Smoothie | Berliner with strawberry peach and banana

Imperial Smells Like Bean Spirit Double Canadian Maple

Barrel Aged Super Imperial Smells Like Bean Spirit

Thursty DIPA

Craft Beer News

The World’s Oldest Mass Production Brewery Has Been Discovered in Egypt

Los Angeles Health Inspector is Caught on Camera Dancing in a Brewery

Heineken is Cutting 8,000 Jobs As Part of Their Plan To “Move Beyond Beer”

More Chicagoland Beer

Off Color Brewing with co-founder John Laffler | Ep. 223

Revolution Brewing with John “Jumpy” Palos | Ep. 202

The Chicago Brewseum | Ep. 198

Check out this episode!

#craft beer #beer #craft #drink local #podcast #interview #beer guys #ipa #stout #hops #brewing #homebrewing #brewery

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unclehenrysdeli · 4 years ago

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SOME WEEKEND BEER IDEAS 💡 @purebrewing FINGERS OF GOLD Murky IPA with Cashmere, Citra, El Dorado, Motueka & Mandarina Bavaria Hops 6.5% The second iteration of their Quarterly Core IPA, Fingers of Gold brings you a bowl of tropical flavors with a twist. Mango and raw coconut notes dominate the palate, with refreshing tastes of herbal-like mint, lemon verbena, and green tea which add an unforgettable quality to this Murky IPA. @russianriverbrewingofficial MIND CIRCUS Hazy IPA with Nelson and Strata hops 7% a mild bitterness and a thick, luscious mouthfeel. Dominantly herbaceous and grassy, with moderate tropical notes as well as some bright citrus. flavor of grapes and grass from the Nelson hops, and its tropical notes of pineapple and mango from the Strata hops. It is unfiltered leaving a “haze” and some yeast for more texture. Oats were also used to add to the softer mouthfeel and hazy appearance. WIDENED HORIZONS Murky Double IPA with Riwaka, Citra & Cashmere Hops 8.5% collab w/ Vitamin Sea Brewing notes of mango, peach rings, and a hint of diesel that burst through the brew. FORMLESS REFLECTIONS Murky IPA with Nelson, Mosaic & Hull Melon Hops, 6.9% ABV 6.9% hand-selected hops from all around the world, including Nelson from New Zealand, Mosaic from the United States & Hull Melon from Germany. flavors of juicy melon, white wine, and orange zest over a subtle dankness. @wildbarrelbrewing SILENCE OF THE HAZE Hazy DIPA 8.1% Juicy and dry hopped with Amarillo & Vic Secret hops. @wildbarrel HIPSTER SWEET DREAMS Imperial Pastry Stout w/ Organic Indonesian Coconut, Madagascar Bourbon Vanilla Beans, & Belgian Chocolate. 11% @elsegundo CASA AZUL LAGER OBSCURA Lager Obscura Malt: Barke Pilsner, Weyermann Abbey, Crystal 150 If malt is your game, this lager is your Huckleberry. 4.5% @2townscider PACIFIC PINEAPPLE UNFILTERED PINEAPPLE CIDER 5% Juicy and tropical, Pacific Pineapple rolls ripe Costa Rica golden pineapples into fresh-pressed Northwest apples. This refreshingly juicy and easy drinking session cider will relax your state of mind, no matter your locale! (at Los Angeles, California) https://www.instagram.com/p/CF3IT2clA-C/?igshid=iim4526zgjyx

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baospodcast · 4 years ago

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The gods at @pubbrewskey are making some of the most innovative beer in Canada, and this hazy, juicy, double IPA is fire and reflective of a consistent quality of NEIPAs the team is pumping out 🍻 What’s the most consistent brewery you know?⁣ ⁣ 📷: @ceefor (at Montreal, Quebec) https://www.instagram.com/p/CFQ4RnTjo57/?igshid=1ce8gw9lmod5h

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johnboothus · 5 years ago

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Hop Take: Dry January is Bad for Beer But NA Beer Is Getting Better

Let’s get this out of the way: Dry January is bad for beer. It eats into restaurant traffic and bar sales, and many small businesses suffer or even close.

And yet here we are in the throes of Drynuary, drinking as per our usual schedules, but adding something else to this mix: craft near beer.

While the category’s inroads into beer sales as a whole are negligible — by last IRI count, 0.37 percent of total beer dollar sales as of December 2019 — it’s impossible to ignore the inching rise of non-alcoholic and low-alcohol, low-calorie beers.

I find myself trying and buying non-alcoholic beers out in the wild on days that I’m drinking, bringing a big beer offering to a party, or looking for something to sip when I’m not feeling up to a buzz. I know I’m not the only one.

Alcohol chain retailer BevMo! has doubled its non-alcoholic beer brand offerings since February, Amy Gutierrez, BevMo category manager for beer, told Good Beer Hunting in December 2019. “It’s not just St. Pauli Girl or Beck’s,” she said. “These are truly crafted beers with new flavors and I think that’s really what [customers] love. They are purchasers who don’t just buy one six-pack or one 12-pack. They buy entire cases.”

Here at the VinePair HQ, we recently tasted and ranked five NA beers that our panel agreed are at least decent, and at most delicious. This is a short but significant list. Beyond the brands mentioned here, such as Athletic Brewing Co., Brooklyn Brewery, and BrewDog, brands with the sole intention of crafting non-alcoholic beverages are opening across the U.S., such as WellBeing Brewing and Surreal Brewing. They are not only here for alcoholics, pregnant women, and teetotalers. They are here for beer drinkers like you and me.

I predict the market for tasty near beers will slightly rise �� certainly nowhere near the level of hard seltzer or light lager, not even close — but you’ll be seeing NA options on your beer bars’ draft lists soon.

Is Light, Bright Craft Eclipsing Winter Warmers?

In the past week, several “light” craft beers and hard seltzers have hit the market: Deschutes Wowza Lo-Cal Hazy Pale Ale. Maui Brewing Co. released Mosaic Lite Session IPA. Bell’s Brewery launched Light Hearted (a 3.7 percent ABV, 110-calorie version of its dominating Two Hearted Ale) in 19.2-ounce stovepipe cans. And many more.

These add to the long list of low-calorie, low-alcohol light craft beers on the market, and the dozens of craft hard seltzer brands that continue to roll out across the U.S. All hover around 100 calories and between 4 and 5 percent ABV.

As Paste reports, this looks a lot like the session IPA trend. The difference is calories. Session beers were (and are) marketed as having all the flavor of craft ales with less alcohol, so one could theoretically drink them all day without sacrificing deliciousness. Still, the concept of balancing flavor with sessionability has gone out the window for straight-up calorie counts. This is written on the light craft labels themselves, many of which prioritize phrases like “99 Calories” or “Low Cal. High Haze.” on the package more than the brewery or beer name itself. (Those were Mother’s Brewing Courage Partner IPA, and Oskar Blues One-y IPA, respectively.)

Although it may seem like all we can talk about are lower-alcohol, lower-calorie beers, this doesn’t reflect what American beer consumers are buying. According to IRI, volume sales of higher-alcohol craft beers 7 percent ABV and up grew 10.5 percent in the first half of 2019. “Sessionable,” low-alcohol brands didn’t grow at all.

So, I’ll embrace the change, and continue intermittently sipping beers with low calorie counts — I’m not getting any younger or thinner, either — but I’ll have my cake stout and drink it, too.

The article Hop Take: Dry January is Bad for Beer, But NA Beer Is Getting Better appeared first on VinePair.

Via https://vinepair.com/articles/hop-take-dry-january-is-bad-for-beer-but-na-beer-is-getting-better/

source https://vinology1.weebly.com/blog/hop-take-dry-january-is-bad-for-beer-but-na-beer-is-getting-better

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isaiahrippinus · 5 years ago

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Hop Take: Dry January is Bad for Beer, But NA Beer Is Getting Better

Let’s get this out of the way: Dry January is bad for beer. It eats into restaurant traffic and bar sales, and many small businesses suffer or even close.

And yet here we are in the throes of Drynuary, drinking as per our usual schedules, but adding something else to this mix: craft near beer.

I predict the market for tasty near beers will slightly rise — certainly nowhere near the level of hard seltzer or light lager, not even close — but you’ll be seeing NA options on your beer bars’ draft lists soon.

Is Light, Bright Craft Eclipsing Winter Warmers?

The article Hop Take: Dry January is Bad for Beer, But NA Beer Is Getting Better appeared first on VinePair.

source https://vinepair.com/articles/hop-take-dry-january-is-bad-for-beer-but-na-beer-is-getting-better/ source https://vinology1.tumblr.com/post/190159788049

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delfinamaggiousa · 5 years ago

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Hop Take: Dry January is Bad for Beer, But NA Beer Is Getting Better

Let’s get this out of the way: Dry January is bad for beer. It eats into restaurant traffic and bar sales, and many small businesses suffer or even close.

And yet here we are in the throes of Drynuary, drinking as per our usual schedules, but adding something else to this mix: craft near beer.

Is Light, Bright Craft Eclipsing Winter Warmers?

The article Hop Take: Dry January is Bad for Beer, But NA Beer Is Getting Better appeared first on VinePair.

source https://vinepair.com/articles/hop-take-dry-january-is-bad-for-beer-but-na-beer-is-getting-better/

source https://vinology1.wordpress.com/2020/01/09/hop-take-dry-january-is-bad-for-beer-but-na-beer-is-getting-better/

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beaumontbeer · 6 years ago

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New Arrivals

Fresh Hops!

Reverend Nat’s Hopricot: Cider made with heritage apples, apricots and fresh hops! 6.7% ABV.

Ex Novo Eliot: IPA, 6.6% ABV.

Level Stable Genius: Hazy IPA

Level Lets Play: Saison (6pk cans)

Stormbreaker Triple Double:

Gigantic Return of the Simcoe:

Double Mountain Killer Red:

Hopworks Totally Chill: Hazy IPA, 6% ABV.

Ordnance EOD: Imperial IPA

Great Divide Fresh Hop: Pale Ale, 6.1% ABV

Gilgamesh Fresh Prince: IPA, 6.3% ABV.

Three Creeks Cone Lick’r: Pale Ale.

IPAs and Pales

Modern Times Space Ways: Hazy Nelson IPA. 6.7% ABV.

Modern Times Dymaxion: Pale Ale. 5.5% ABV.

Old Town Amazonia: Hazy IPA

Matchless Right Kind of Haze: Hazy IP

Matchless/Brouwer’s Sleeveless in Seattle: Hazy IPA

Oakshire Hazy IPA: 6pk cans

Sixpoint Binary: Citra and Galaxy hopped Imperial IPA

Block 15 Sticky Hands and Perishable Produce: Back in stock!

De Dolle Arabier: Belgian strong ale. 8% ABV.

Saison Dupont Cuvee Dry Hopping: Styrian Wolf dry-hopped saison.

Block 15 Specular Reflections:Belgian style Dubbel

Upright Special Herbs: Spelt based saison with a variety of botanicals and conditioned in mixed use barrels.

Firestone Dark and Stormy: Rum barrel aged blend of Helldorado and Velvet Merkin with ginger and lime.

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analeoftwocities · 6 years ago

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Book Read: A Tale for the Time Being by Ruth Ozeki Beer Paired: Grimm After Image (Double IPA)

What We Love About the Book --

Why do we read? To escape? To understand? To belong? To relate? I think there are a million reasons that we read books. Of course the human need to story tell and communicate is at the center of this, and although there are really only three or four central characters in Ruth Ozeki’s A Tale for the Time Being, this novel understands the importance of human connection through storytelling. It does this on many levels. First, by connecting the reader to the actual plot of the book, but also within the book as Ruth struggles to piece together the story she finds in Nao’s diary, as Nao tells the story of her great-grandmother, and as Nao reveals her story as well. All of this makes up a moving story that shows the importance of human connection through our own stories and the stories of those we surround ourselves with.

Here is what the book blurb says …

“On a remote island in the Pacific Northwest, a Hello Kitty lunchbox washes up on the beach. Tucked inside is the diary of a sixteen-year-old Japanese girl names Nao Yasutani. Ruth – a writer who finds the lunchbox – suspects that is it debris from Japan’s 2011 tsunami. Once she begins to read the diary, Ruth quickly finds herself drawn into the mystery of Nao’s fate. Meanwhile in Tokyo, Nao, uprooted from her home in the U.S., bullied at school, and watching her parents spiral deeper into disaster, has decided to end her life. But first, she wants to recount the story of her great-grandmother, a 104-year-old Zen Buddhist nun, in the pages of her secret diary…Full of Ruth Ozeki’s signature humor and insight, A Tale for the Time Beingdeftly blurs the line between fact and fiction.”

Intrigued? I hope so. This book is really lovely. It is real and simple, but also an inspiring testament to the human spirit with all its beautiful flaws. Some of the most enchanting parts of the book are its moments of magical realism. Although very much within the real world, sometimes heightened or almost magical things happen. Now, I’m not talking about flying broomsticks or magical realms (although I very much enjoy that as well). Instead, I am talking about the ability of one girl’s diary to affect and connect both her life and the lives of several others across the world, or the magic of a 104-year-old nun named Jiko, to bring peace to many with very few words. There are dreams and there are realities in this book. There is fact and there are stories. The magic of A Tale for the Time Being is in the extraordinary hands of ordinary people.

This book also touches on the very important subjects of depression and mental health. As you read, you watch the characters struggle in heartbreaking and powerfully human ways. It is so important that issues and problems such as these are spoken about, loudly, and Ozeki does not shy away from the reality and the severity of these remarkable human moments. Instead she writes about them, eloquently and seamlessly understanding the painful moments, as well as the lighter moments. At one point, Nao explains, “I’m a ronin, which is an old word for a samurai warrior who doesn’t have a master… The way you write ronin is 浪人 with the character for wave and the character for person, which is pretty much how I feel, like a little wave person floating around on the stormy sea of life.”

However, don’t be intimidated. Although it deals with serious and often painful issues, A Tale for the Time Being also gives you slice-of-life humanity, with all its quirks and charm. Nao’s beautifully, real voice, will connect to any reader as she navigates her teenage world and all that comes with it. It seems that although she has tackled some very difficult themes and issues in this book, Ruth Ozeki’s skill lies in finding the humanity and the relatability. Her writing style and characters are mirror images, as as readers we can see real life and ourselves reflecting back.

Which is why, A Tale for the Time Being, is so thought provoking. It has been a long time since I read a book that left me thinking about life so much. Many times throughout the book the characters question the importance of self in relation to time and existence on a universal scale. How are we, as individuals, important or even noticeable in relation to all beings across all of time? And, furthermore, how can we leave a mark or even make our existence worthwhile, because if we can’t then is it even worth existing? These questions haunt the minds of the two main characters Nao and Ruth, and seep into the mind of the reader. Nao writes, “…since these are my last days on earth, I want to write something important, too. Well, maybe not important, because I don’t know anything important, but something worthwhile. I want to leave something real behind… If you waste time, is it lost forever?” The theme of time beings illustrates these struggles and persists throughout the whole book. Nao explains that, “A time being is someone who lives in time, and that means you, and me, and everyone of us who is, or was, or ever will be.” This Zen Buddhist idea of a time being is powerful, and empowering, and unsettling. It fuses everyone and everything. How appealingly inclusive, but discouragingly trivial it can make one feel.

But, as daunting as these questions and themes feel, hope sneaks in as the voices of these two women empower and inspire each other, all without ever meeting. Somehow across time and space they are able to influence and help each other, even in the darkest abysses, by encouraging connection and understanding amongst the people they encounter. Tell me this is not what we need as humankind right now?

I loved reading A Tale for the Time Being. I usually devour good books, reading them as fast as my eyes and brain will let me. This however took me a bit longer to get through. Not because I didn’t like it, but more because I needed to sit with it. Oftentimes, I wanted to think about what I was reading. To ponder what Ruth and Nao were pondering on. I found this funny, because in the book, as Ruth reads Nao’s diary, she tries to follow Nao’s timeline, not reading ahead but instead reading one day and a time.

“How do you search for lost time, anyway? As she thought about the question, it occurred to her that perhaps the clue lay in the pacing. Nao had written her diary in real time, living her days, moment by moment. Perhaps if Ruth paced herself by slowing down and not reading faster than the girl had written, she would more closely replicate Nao’s experience.”

Somehow, subconsciously I ended up doing this too. I ended up letting the characters effect me in real time, and letting their stories sink in as they let them sink into themselves. This is the type of book, whose characters stay with a reader. I think that more then the story, it is the characters whose influence and insight come to life. Ruth Ozeki’s A Tale for the Time Being is why we read: to escape the troubles of life, to find a cathartic outlet, to find humor in darkness, and to come back and connect to each other through our shared humanity and experiences. Like the warm and bright sun on this spring morning, A Tale for the Time Being, will refresh your aching soul, and comfort you heart.

**Just as a side note I wanted to mention, the bamboo plant that Chris and I included in the picture feels very relevant to this book as well. It was my grandma’s. She passed away two years ago, and Chris and I inherited it. Although she was not a Zen Buddhist nun or an anarchist, like Nao’s great-grandmother, she was very important in both of our lives. Her influence and wisdom (and oftentimes goofiness) still pepper our lives. Anyway, we put the bamboo in the picture, and it was only after that we realized it significance and parallel to the book. Kismet, right?!

What We Love About the Beer

Now I know we’re not supposed to judge a book by its cover, or a beer by its label, but first impressions are important, and the floating/dancing people all over Afterimage’s label instantly aligned with Ruth Ozeki’s time beings. It seemed to me like the visual of this existential idea of all beings as a part of time and space together. So, it looked the part, but did what was inside that can match as well?

Yes. Below is what Grimm Artisanal Ales gives as their description for Afterimage on their website.

“Juicy, juicy, juicy. Hazy orange, soft carbonation, plush fruity aromas. Immense mango, marmalade, pine, honeysuckle, and lemon flavors. Smack dab in between Lambo and Tesseract on the sweet-to-dry spectrum. ��Just a hint of bitterness. On draft, plus 200 cases of hand-labeled cans for all you aluminum fiends. First Grimm can ever! No hoarding, drink now please.”

Drinking this beer is like taking a sip of something really special. In the book, Nao explains Zazen, her “SUPAPAWA” (or superpower ), a form of meditation taught by her 104-year-old great-grandmother, Jiko. She says, “…in other words, no matter where you are…you return your mind to zazen, it feels like coming home…Zazen is a home that you can’t ever lose, and I keep doing it because I like that feeling, and I trust old Jiko, and it wouldn’t hurt for me to try to see the world a little more optimistically like she does.” That is what I instantly thought of when I drank this beer. It’s like taking a sip of all the good things in life, but with a little bit of bitterness as well. Not to mention all the fruity, flowery, juicy, parts of this beer, make me think that if I closed my eyes I would be sitting in a Japanese monastery, on the cliffs above the ocean.

Its almost like Grimm made this beer for A Tale for the Time Being. Then again, in my book Grimm can do no wrong. It is one of my favorite breweries. Up until now Grimm Artisanal Ales has been a “nomadic brewery,” using the facilities of other breweries to craft their beers. However, this spring they will be opening their own brick and mortar brewery in Williamsburg, in Brooklyn, New York (another parallel to A Tale for the Time Being, as Nao and Ruth each struggle to find their respective homes). Can you hear us cheering with excitement? The other amazing thing about Grimm is like the odds that brought Nao’s diary across the ocean and into Ruth’s hands, each of their beers is a limited edition release, with no guarantee of ever being released again. So, if you can get your hands on this beer, or any of their beers for that matter, don’t hesitate – just drink!

SO, THERE YOU HAVE IT! OUR INAUGURAL POST! HAVE YOU READ THIS BOOK OR SAVORED THIS BEER? WE HOPE YOU ENJOYED OUR THOUGHTS, AND THAT MAYBE THEY HAVE INSPIRED YOU TO GO OUT AND READ A TALE FOR THE TIME BEING, OR DRINK AFTERIMAGE…OR MAYBE NOT. WE’D LOVE TO HEAR WHAT YOU THINK! LEAVE A COMMENT OR SEND US AN EMAIL, AND MAKE SURE TO FOLLOW THIS BLOG FOR MORE. ANYWAY, THANKS FOR STOPPING BY OUR LITTLE CORNER OF THE CYBERSPHERE. FOLLOW US ON INSTAGRAM, @AN.ALE.OF.TWO.CITIES AS WELL. WE CAN’T WAIT TO BRING YOU MORE #TALESANDALES! ALWAYS, ALEXANDRA & CHRIS

#book review #beer review #double ipa #literary fiction #bookblr

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nwbeerguide · 5 years ago

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Tickets, now available for the 2020 Oregon Beer Awards, hosted February 18th at Revolution Hall.

Press Release

12/18/2019 Portland, OR -

It’s time to celebrate the best of Oregon beer with the party that the industry so deserves- at the 6th annual Oregon Beer Awards ceremony on Tuesday, February 18th from 6-10pm at Revolution Hall. Tickets are now available for this sell-out event with industry luminaries and legends of Oregon beer- where this year’s best brewers, beers, bottle shops, taprooms and festivals will be crowned.

Oregon Beer Awards is the state’s premiere beer competition and one of the few in the nation to feature an awards show open to the public.The 2020 Oregon Beer Awards Ceremony is a multi-media show, with more than two dozen beers pouring for attendees, where brewers and industry pros take the stage to mount acceptance speeches, with live music and funny, touching video tributes. (Watch last years live stream of the 2019 awards here)

This years OBA’s will be the largest yet, with 41 different categories receiving awards. Over 1,000 beers will be tasted, swirled, sniffed and prodded at a double blind tasting competition held in January at Maletis Beverage. A group of more than 60 judges comprised of brewers, writers, and cicerones will award gold, silver and bronze awards in 30 beer style categories (up from 25 last year). The 2020 competition has condensed or eliminated 3 beer style categories from last year and 5 new styles have been added: Juicy/Hazy beers now have session, standard and Imperial categories, Barrel-Aged and Adjunct Stouts have their own category, and the Emerging IPA has been created to recognize innovation in hoppy ales. The Brewery of the Year awards will be handed out to medal winners based on judged beer scoring for the best small, medium and large brewing operations.

The split of the categories is intended to reflect the Oregon beer market as it is currently popularly segmented, while also allowing for all styles to be entered in some category. For example, we’ve added categories for hazy hoppy beers and overhauled the way fruit beers are entered in order to acknowledge their ongoing popularity with brewers and consumers. The split of categories will evolve from year to year based on market trends, judge and brewer input, and the number of entries in a category.

In addition, the OBA Voting Academy (comprised of over 200 members with industry backgrounds) will vote on 8 non-beer style categories: Best Bottle Shop, Best Beer Bar, Best New Brewery, Best Festival, Best Brewpub, Best Beer Label, Best Regional Breweries, and the Hall of Fame lifetime achievement award. Several categories have been altered, created or eliminated this year. Past years have seen one winner for best bottle shop/beer bar, this year will recognize a winner in both. Last years Best Branding award has been altered to Best Beer Label. Brewer of the Year is typically awarded based on both academy votes and judged competition but will now be determined solely by the judged beer competition. In its place, a new “Regional Brewery of the Year” award has been created.

Tickets for the public are just $20 and available at https://bit.ly/2S2Nfr9. $1 of every ticket goes to our non-profit partner Oregon Wild. Oregon Wild works to protect and restore Oregon's wildlands, wildlife and waters as an enduring legacy for all Oregonians.

from Northwest Beer Guide - News - The Northwest Beer Guide http://bit.ly/38NPzbn

#Beer #News #Brewery

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my1001beers · 7 years ago

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686. Stone Ruination IPA. Stone Brewing. 21/11/17.

Page 500 on the official list

ABV 8.5%

5.5/10

Beer of: USA

Almost at the end of the box of beers that Jonathan gave me for my birthday.

The book says: Pours a slightly hazy orange, with bright citrusy and floral hops literally jumping out of the glass. Layers of fruit on the palate, from both the hops and fermentation. Pungent, piney, and spicy, but the bitterness never overwhelms the solid malt backbone.

They say: Stone Ruination IPA was the first full-time brewed and bottled West Coast double IPA on the planet. As craft beer has evolved over the years, so too have techniques for maximizing hop flavors and aromas. For the second incarnation of our groundbreaking India pale ale, we employ dry hopping and hop bursting to squeeze every last drop of piney, citrusy, tropical essence from the hops that give this beer its incredible character. We’ve also updated the name to Stone Ruination Double IPA 2.0 to reflect the imperial-level intensity that’s evident in every sip. Join us in cheering this, the second stanza in our “Liquid Poem to the Glory of the Hop.”

I say: This again was a slightly hazy brew with a very strong flavour which was quite malty and drowned out all other aspects. Not that surprising realy with an 8.5% ABV I suppose.

www: http://www.stonebrewing.com/beer/year-round-releases/stone-ruination-double-ipa-20

#Stone Ruination IPA #Stone Brewing #My 1001 Beers #686/1001

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wineanddinosaur · 5 years ago

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Hop Take: Dry January is Bad for Beer, But NA Beer Is Getting Better

Let’s get this out of the way: Dry January is bad for beer. It eats into restaurant traffic and bar sales, and many small businesses suffer or even close.

And yet here we are in the throes of Drynuary, drinking as per our usual schedules, but adding something else to this mix: craft near beer.

Is Light, Bright Craft Eclipsing Winter Warmers?

The article Hop Take: Dry January is Bad for Beer, But NA Beer Is Getting Better appeared first on VinePair.

source https://vinepair.com/articles/hop-take-dry-january-is-bad-for-beer-but-na-beer-is-getting-better/

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