#there’s a competition cause we got a new ipa coming in and well i want another mini keg!!!!!

[dykefever]

can you guys. um can u come buy the seasonal beer we are trying to get rid of at work so that i can win a mini keg of beer . thank u

[harlanandrew]

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[spiderman-homecomeme]

Congrats on 700 followers!! You deserve it! 4 and 35 from the prompt list?

Thank you so much!! wowowow

I was super excited to share this one!! It’s a little longer than the others, but hey i kept it under 1k!! haha I wrote it as kind of a College AU, so that was fun! Also for some reason, it took me so long to come up with MJ’s drink of choice lmao

also: highly recommend listening to “Closing Time” while reading it’s a bop

Here is about 980 words of tipsy fluff!!

Situation(s): 4 - At a bar

20 - Both are drunk and happy

Sentence: 35 - “You wanna bet?”

.

.

“I’ll have uh… a beer, please.” 

“Okay.” The bartender stares back at Peter expectantly, a single eyebrow raised. “What kind of beer?”

“Uh…” Peter frantically glances at the taps in front of him. He never knows what he wants. Hell, he’s still not sure he knows the difference between an IPA and a pale ale. Or if they’re even different at all. 

All that googling of how to order drinks like a grownup for nothing.

You’d figure after being twenty-one for almost a year that he’d be better at this whole “bar” thing. 

He’s not.

He knows he can always just order his go-to, tried and true Blue Moon, but he wants to branch out, be brave and adventurous, and prove once and for all that Peter Parker isn’t afraid to try new things. 

“I’lljusthaveabluemoon.” He spits out when the silence drags on for a little too long. 

Okay, maybe not yet.

MJ, best friend and girl who makes his brain and heart simultaneously short-circuit by just existing, snorts from beside him. He can’t help that dumb dopey grin that spreads from ear to ear as he watches her confidently order an amaretto sour.

She gives him this side-eye glance that causes his insides to go all mushy, and he suddenly feels like he’s in high school again, hopelessly pining over his monster sized crush on the cool girl. 

The thing is, they have some weird, unspoken thing between them. They’d started as mere lab partners in Advanced Chemistry, that partnership slowly morphing into full blown friendship, then again through the power of awkward flirting and lingering glances, into this crazy limbo between friends and, well, more than friends. 

Now it was just a matter of who would cave first. 

Which was why Peter was gonna ask her out. Tonight. Somehow. Some way.

She’d never expect it.

This was supposed to be a group thing, a bar crawl to celebrate Zach’s 21st, but as per the usual when the two almost lovebirds were involved, Peter and MJ seemed to be in their own little world.

“How’s your mom beer?” MJ asks, her tone tinted in humor. 

Peter lets out a light chuckle, shaking his head. “Hey, shut up. It’s not a ‘mom beer!’ It’s good! Plus,” He plucks the citrus garnish from the rim. “I like the orange.”

She doesn’t offer any verbal response, the silent quirk of her brow as she sips at her drink speaking volumes on its own. 

Peter playfully narrows his eyes at her. “What?”

Her eyes widen in faux-innocence. “Nothing! Just thought you were gonna be adventurous tonight. Unpredictable.”

He gawks at her. “What? I can… I can still be unpredictable!”

She blinks before tipping her glass to him. “Sure, Jan.”

And it’s then that Peter has an idea.

“You wanna bet?” A slow smirk tugs at the corner of his lip as he leans forward on the table, his gaze challenging. 

“Nah.” She deadpans, taking another sip of her drink. 

Crap. 

His face falls for only a split-second before he catches the teasing glint in her eye. “C’mon,” He pushes, taking a moment to bravely consider whether or not he should nudge her foot with his under the table.

He decides against it.

She sighs, relenting. “Okay, Parker, what d’you got?” 

“Next round of drinks says I go, right now, and ask out the hottest person in the room.”

He’s a little too proud at how smooth he thinks that is, and he fights the cocky smile that threatens to show through. 

MJ barely misses a beat. “Dude, I’m not paying for you to get drunk just so you can ask yourself out.” 

AHHHHH.

Peter himself almost short-circuits right there on that bar stool; he’s become the human embodiment of a keyboard smash at the idea that MJ just inadvertently called him the hottest person in the room. He can feel his body turn that embarrassing shade of tomato red, his face practically burning; definitely not from the beer. 

He lets out a too-loud laugh, and she smirks. “No, I swear. I won’t ask myself out.”

She considers him for a moment, watching from behind her now nearly empty drink, eyes never leaving his. “Ok. Fine. Let’s see it.” 

Here we go.

This is it.

“Wanna go out with me?”

“Yeah, sure. Let’s go. Right now.”

“Okay, cool,” He breathes out.

Peter can barely hide his giddy excitement, and neither can MJ, as they both smile stupidly at each other.

–

The night goes on, filled with laughter and butterflies, their once fun group outing having morphed into an official first date. Neither of them can tell if this warm, fuzzy feeling is from the alcohol or not as they drink and people watch together. They play a quick, highly competitive game of shuffleboard that ends with Peter buying the next few rounds of drinks, and with MJ finally convincing him to order something crazy.

Well, something that isn’t a Blue Moon.

She’s unable to control her amusement as Peter belts out– or tries to– the Toto classic Africa as it plays on the jukebox; he’s not quite able to hit those high notes of the chorus, but he’s got spirit. She’ll give him that. 

He nearly doubles over when she stumbles over the rap section of Fergalicious.

They even dance a little, or as much as they can with MJ laughing at Peter’s silly moves. 

As the end approaches, he can feel MJ lean on him for support, the warmth of her body against his, her smile against his neck. 

He smiles at that.

And that grin never leaves his face the rest of the night, ever present as the bartender finally kicks everyone out at closing time. 

He can’t believe his luck. It’s only the first date, hopefully of many, but it’s enough to fill him with this almost delirious happiness as he and MJ take the short walk back to campus, their intertwined hands swinging lazily between them.

[dotdotdottie]

Use Your Anger || Dot & Josephine

Dot definitely doesn’t get into a fight and Josie definitely doesn’t break it up in this. That totally didn’t happen

@saintjosaphime

Of all the bars in town, Dell’s Tavern was usually the most tame. But considering the other options were a seedy punk bar, karaoke, and a choice between dives and dumps, there wasn’t much competition. Perhaps the Artesian, but that wasn’t a ‘decompress after work while looking for a companion to take home’ place. Dell’s was. Or, it could be. Which was why Josephine had made it a regular stop on Wednesday nights. Why Wednesday? Because people were tired on Wednesdays. On Wednesday, people realized there were still two days left in their miserable work weeks, and people were tired and prone to...letting things slip that normally wouldn’t. So every Wednesday, for quite some time, Josephine had been coming to Dell’s. The bartenders had turned over time and time again, over the years, but now there was another new one. Josephine had noticed her more so than any of the others because of that burrowing anger that seemed to rest inside of her. It wasn’t hidden, like most other peoples’ anger. And time and time again, when Josephine returned, she was there. Dot, was her name. A cute name. Josephine had parsed out a few things about her over time-- mostly that she was younger, going to school, and bartended to pay her way. And that her anger wasn’t just on show for Josephine. It was front and center, more than once.

Today, Josephine was sitting at the bar, with her gin and tonic, when two guys in the back started roughing each other. Loud, husky voices. Chairs scooting. Josephine’s eyes lit up a bit, and she honed in on Dot. What would the girl do, she wondered.

Lots of things were hard in life and generally, Dot didn’t consider work to be something difficult. She enjoyed bartending, lots of people to meet and talk to, lots of boys to potentially hunt too. It worked out well, but Wednesdays were always a hard day for her. It was her longest school day and then she came to work. Of course, she was tired, who wasn’t after days like her’s. Her irritability was especially strong lately because it had been so long since she had had a heart. She’d have to hunt sooner rather than later, the longer she waited, the messier she’d become and she liked White Crest. It had plenty of people to pick off and she didn’t want to be run out of another town just yet. 

Of course, when the fight started up, her coworker was fucking useless. She glared at the two men as she slammed down the bottle she had been holding. Stalking over to them, she ground out,“What the fuck do you think you’re doing?” When the two men didn’t respond, her face got a bit red and she shoved one in the chest. “Fucking fight outside you imbeciles.”

Oh, now this was interesting. Josephine sipped her drink idly, swirling the ice cubes around as she watched Dot stalk over to the two man babies probably having an argument about which IPA was better. Josephine shifted in her chair so that she could watch the interaction without being too obvious, keeping an eye on the young girl as she got in between the two, shoving one. Probably not the best way to react, shoulda threatened to stop serving them first, but sometimes lessons needed to be learned and not taught. It was only when one look to be about to shove Dot back, did Josephine move, ditching her drink quickly. Not quick enough. She wasn’t even halfway across the bar when the full fight finally broke out. And while she wished to pause and take in the anger filling the bar around her, there were more important things to get to right now.

When Dot got shoved back, she lost any self-control she had. “You fucking asshole, you’re gonna regret doing that!” Was she tempted to follow him home later and eat his heart while he slept? Yes. Would she do it? There was a very high chance. She swung at him, her fist connecting pretty solidly. The other man shoved her out of the way, saying shit about hitting a girl and her anger spiked even further. “I can take care of myself!” She yelled at them both, not caring in the slightest that they were causing a scene.

Oh dear. When Josephine had come here tonight, breaking up a brawl was not what she’d had in mind. But life was full of surprises, and 64 years on Earth had prepared Josephine for quite a few of them. One of them men tried to remove Dot from the scene, which, of course, only furthered her anger, and Josephine hurried her step. “Alright, let’s calm dow--” she started, stepping in, when a fist came out of nowhere and cracked across her jaw. Okay. Okay. Now she was mad. Eyes glowering, she turned back to face the three. The mood in the entire bar shifted. “Okay,” she said calmly, perhaps too calmly, “I’m going to pretend that didn’t happen.” Clicked her jaw, wiping the trickle of blood on her lip. “And in exchange,” she turned a sharp gaze onto the two towering men, “you’re going to pay this nice lady and leave.”

Being a female bartender came with a lot of perks, but there were plenty of men who tried to defend Dot when she didn’t want to be. However, a pretty lady defending her? She would always take that. Whoever she was, she held a lot of power. Dot could feel it about her and she liked it. The two men hurried to pull out their wallets and shove money at Dot before shuffling out the door. She whipped around to face the intimidating lady with a huge grin,“How did you do that? That was amazing.”

“And you,” Josephine said, whirling on Dot, “need to learn how to control that anger of yours.” She gave her a stern look. Everyone in the bar had gone back to pretending they hadn’t noticed anything, hiding behind their glasses and forks. “I did that, because I have control,” she said smoothly, brushing the front of her shirt where the fist had swiped, as if it were dirty. “Anger is not to be trifled with, but it must be mastered. Otherwise we might slip up. Right?” A knowing look at Dot. 

Dot’s eyebrow furrowed. She thought she had handled the situation perfectly well considering. “I didn’t do that bad,” She replied, unable to keep the tiniest bit of a pout off her face. She considered the woman in front of her, she definitely seemed like she had a lot of control, but wasn’t that overrated? “How do you master being angry? I just am and it’s fun that way.” Her frown deepened as she realized the other woman was right. “Well, sometimes slip-ups just happen,” She said, trying to defend herself a bit.

“You let a full fight break out in the bar,” Josephine said simply, “at best, you could have lost your job. At worst…” she glanced around, then pulled the girl aside, ushering to follow her to a move secluded part of the bar. “Anger is fuel. Anger makes you stronger, it drives you, yes,” she said simply, “but you are full of anger that can be dangerous, to yourself. Slip-ups are what get people killed. And I’d hate to see that happen to someone like you.” She relaxed a little bit, trying not to be too tense. She still wasn’t 100% sure what this girl was, but it was something warm and...familiar. It kind of reminded her of her younger sister. “You’ve got so much potential,” she said absentmindedly.

“My coworker wasn’t helping,” Dot tried lamely. She didn’t like being scolded. “The owners like me, so I probably wouldn’t lose my job.” She did need this job though. Her family wasn’t sending her money anymore like they had at the beginning of her exile. “How do you know I’m so angry?” She asked, her voice a softer tone than she usually used. There was something about this lady that demanded to be listened to. It was intense, but Dot enjoyed it in a way. “You’re talking like you know me.”

“Because I do know you,” Josephine said, with a bit less fervor in her voice. She empathized with Dot, she found. With her anger at the world. Now, if Josephine could help her mold that anger, and direct it properly, then wasn’t that her obligation to? If she was the only one that could help her, didn’t it become her responsibility? “In a sense. I was….I used to know someone like you. Angry at the world, scorned by someone...they thought they could trust,” she said slowly, the memory of her sister trickling in like a bad movie playing behind her eyes. “Someone...not entirely human.” Her voice more low and hushed as she said it, unsure if Dot truly knew what she was. “I can feel it,” she said, a little more encouraging, “and it’s okay. I’m not either.”

Dot hadn’t had a person talk to her in a long time. Like they actually cared what happened to her. It was strange, but not completely unpleasant. She guessed she had missed it in a way. “How could you tell all that from me?” Dot knew she wore her emotions on her sleeve, but not many people were this confident enough to just simply call her out on it. Her lips opened a bit in surprise and then a brilliant grin bloomed across her face. “What are you?” She asked in a hurried whisper. “I’m a siren,” She told her, hoping that she would be one too. She missed being around other sirens, she missed the community they had.

“Let’s just say, your anger is quite palpable,” Josephine answered. “I’ve been watching you for a while. I could tell from the moment I saw you, you were something special.” The grin that spread on Dot’s face made Josephine’s heart fall a little. She was right, Dot was a siren, and the look on her face made her believe Dot was hopeful for something Josephine couldn’t quite give her. “I am something different,” she said quietly, “and rare, but powerful. I’m something that...has the power to help you.” She wasn’t sure the girl would even know if she told her, but for the interest of trust, she figured she owed her that much. “Erinyes. Do you know of those?”

“You can feel it?” Dot considered this information, empathic then. She was a bit proud of the fact that her anger was so intense people could feel it. Emotions were powerful. “You’ve been one of my regulars for a while. You been watching me the whole time?” Her grin slid off her face as she realized that she was still the lone siren in this town. It was fine, she had survived on her own this long, but she had just hoped that she’d be able to find family again. She shook her head,“I’ve never heard of those before. What do you do?”

“Yes, I can feel it. I’m...drawn to it, you could say,” Josephine answered, noting the smile falling off Dot’s face as soon as the realization set it. “I wish I could be what you want me to be, but I do know there are other sirens in this town. I have been watching you the whole time. You’re the most interesting thing about this place.” She gave a reassuring smile. “I help those who have been wrong seek retribution for their betrayer’s actions. I have magic beyond even your wildest imagination. The furies are two races of divine beings that have been chosen to punish those who wish to take advantage of others.”

Dot hadn’t ever heard of Erinyes (Erinyeses? Erini?), but she listened intently. Being drawn to anger seems super cool, she wondered what the gnarliest shit that this lady had seen. “There are others?” She asked, her excitement clear in her voice. Maybe it was different for other sirens who didn’t have a colony growing up, but Dot had waves of longing even though she was glad had freedom now. “Any betrayal?” She asked, her eyes wide thinking of how she could punish her family for leaving her on her own. “This insanely cool! What the fuck you’re so cool!”

Josephine gave a grin at that. She could feel the anger Dot had towards her family now as well. It was clear as day. Whatever had happened, Dot had been cast aside by the people who were supposed to love and care for her no matter what. Josephine knew the feeling all too well. It burned inside of her. “There are. I don’t know them personally, but I know they’re here. Have you been down to the Siren’s Serenade yet?” she asked, raising a brow. “Mostly any. I specialized in familiar betrayal. We have our own duties, this is mine. I watch over children and young adults.”

Dot pulled a face the mention of ‘Siren’s Serenade’, she had just thought the club was one of those bars that used the name without any meaning behind it. She had avoided the place based on the name alone, finding the whole thing irritating. “No. Isn’t one of those annoying bars that just uses the whole ‘White Crest is a weird place’ branding?” She got using that type of branding but she hated when Siren was connected to it. “So I fall under your category. In a few ways. Is that what made me so interesting to you?”

Josephine rolled her shoulders in a shrug. “Sort of. It might seem like a normal bar, but I promise it’s more than it seems. Irony is truly funny, sometimes,” she said, giving a little grin. “You were interesting to me because of a multitude of things, that being one, yes. But it was ultimately your...potential that I sensed that drew me to you.” She dug around in her purse a moment before pulling out a little card. It was her CPS Agency card and she held it out to Dot. “I think I could really help you. So if you think you want to learn, give me a call sometime.”

“I avoided the damn thing for no reason then,” Dot grumbled. She could have been trying to find sirens there all along if they just hadn’t named it something that pissed her off. Can’t people name bars normal things. She hummed as she took the card. She already knew she wanted to know as much as she could from this lady. At the very least, maybe she’d learn how to command a room as well as her one day. “I think it’ll take you up on it. I wanna learn. Plus you seem like a cool person to have around. I just can’t learn here. Since I’m working and all.”

“Don’t worry, it’s still there,” Josephine joked quietly. She gave a little shake of her head. “No, not here. But I’d like to see how you...do you thing at some point. It can help me understand how to best help you.” Now that Dot had taken the card, the deal was pretty much sealed. Josephine had her hook, line, and sinker, and she was going to make sure she could mold Dot as much as possible. It was unfortunate the girl couldn’t become like her, however. That would have been the ultimate win, but this could be a start. A trial run. She smiled. “Well, until then, wanna pour me another drink? I promise I leave a nice tip.”

[miamibeerscene]

3 Stories Behind Athlete-Inspired Breweries

Caitlin Landesberg is a distance runner and founder of Sufferfest Brewing. (Credit: Sufferfest)

June 20, 2017

Brewing beer isn’t easy. You study. You practice. You make mistakes. You practice more. You take notes and you take advice. Eventually, you get better.

Runners, cyclists and swimmers are wired that same way: They set goals. They train. They have setbacks. There are races that go wrong, and some that go right.

When you realize the similarities between the two, it makes total sense that people who are driven on a race course would be drawn to brewing.

And the similarities go beyond personality traits. The founders of Ghost Runners, Sufferfest and Headlands Brewing know that both sports and craft beer bring people together — and that’s exactly what they’re looking to accomplish.

(LEARN: CraftBeer.com’s Big List of Beer Schools)

Sufferfest: A Health Scare Leads to Brewing Beer

Caitlin Landesberg learned those technical aspects when a health issue led her to homebrewing. That hobby became what’s now a successful business.

Landesberg was a college tennis player and remains an avid runner. She’s always eaten well and stayed in good shape, but about five years ago, she started feeling lousy. Her hair fell out. She had migraines. She had ulcers.

“I was really sort of discombobulated,” she says. She didn’t know why she felt so bad.

Landesberg was running an overnight leg during an ultra relay race when she was rushed to the hospital. Doctors discovered she had a thyroid deficiency likely caused by a food allergy.

Caitlin started brewing after a health scare. (Credit: Sufferfest Beer Co.)

After eliminating various things from her diet — dairy, caffeine, sugar — Landesberg removed gluten and started seeing changes.

Within 10 days, her health problems were going away, she says. “It was like I was superhuman.”

Accustomed to finishing a trail race and filling her commemorative glass with the local beer, Landesberg began bringing gluten-free beer to events. But none of them were quite the flavors she was looking for.

So Landesberg, after receiving the gift of brewing lessons from her husband, Stuart, started homebrewing.

It began as a “selfish” act, she says. “I wanted to drink the same beer as everybody else.”

“Sufferfest was never really supposed to be anything,” Landesberg tells us. “This was a happy accident. This was a hobby that turned into a glorified hobby.”

Two years ago, she sat down with her husband and decided to make a go at turning that hobby into a real business. Landesberg says she’d realized, “If I don’t scratch this itch, I will always be itching.”

Landesberg had always worked in high-tech product and brand marketing. She knew brewing beer wasn’t her core skill set, but tells us her competitive nature pushed her to keep making better beer.

Eventually, Landesberg passed out her gluten-removed beer to friends, family and even top runners she respected. She wouldn’t mention it was different than other beer. She says it was an awesome feeling to watch them drink it — and like it — without realizing it was gluten-removed.

They’d give it a year, the Landesbergs decided, and Sufferfest shipped its first beers in March 2016.

Now, Suffferfest distributes its Taper IPA, Summit Blonde and Epic Pilsner to about 340 placements in California, from Lake Tahoe to Los Angeles.

(LEARN: 75+ Popular Craft Beer Styles)

The name of her company developed organically. Landesberg had always called beer “sufferfest,” a word that refers to the suffering endurance athletes experience during an event, as well as the sense of camaraderie afterward.

Milestones and personal experiences often tie into Landesberg’s beers: She created Epic for her wedding; An injury inspired Taper.

“If I don’t scratch this itch, I will always be itching.” ~Caitlin Landesberg, Sufferfest Beer Co. Founder

Earlier this year she gave birth to her baby girl, Frances. Soon after, she, “wanted the beer that’s going to get me out of this postpartum body and back in shape.”

She envisioned which beer would be in her hand after that first big run, on a hot, sunny day, “when you’re just dripping sweat,” she says. The answer was the Summit Blonde.

“We’re an outdoor brand that loves our beer,” Landesberg says.

At first, she was worried that mindset might be the company’s biggest disadvantage. But it’s “become something that’s defined us,” she says.

Ghost Runners: An “Out-of-Body Experience”

Like Landesberg, Jeff Seibel has long viewed beer as his reward at the end of a run or workout. He and his wife Amy own Ghost Runners Brewery in Vancouver, Washington. They started it in 2012 in a backyard shed.

Amy and Jeff Seibel at Ghost Runners Brewery in Washington state. (Credit: Ghost Runners Brewery)

Jeff Seibel got into running after watching Amy compete in a Muddy Buddy ride and run 10K relay. The next year, he and Amy joined forces in the event and placed second in their age group. That race hooked him for good.

The name of the brewery itself refers to that “kind of out-of-body experience on an eight- or 10-mile run where … you can do it forever,” Seibel says.

It’s not just runners who can relate. He says all athletes — “whether you’re a swimmer or climb Mount Hood.”

That first year, Ghost Runners self-distributed to six or seven local restaurants and bars.

(READ: Craft Beer Bars That Changed Their City’s Beer Scene)

“They kept buying and rebuying and rebuying,” Seibel says.

In 2015, Ghost Runners purchased its current digs, a 10-barrel brewing facility with a tasting room in an industrial park between two freeways in the middle of Vancouver.

“Not a lot of cool things to see when you’re running out here,” Seibel says. “That’s why the attraction of the Waterfront to us was highly important.”

Seibel is referring to the company’s second location, a brewpub set to open next spring or summer as part of The Waterfront Vancouver, the city’s estimated $1.5-billion, 32-acre development along the Columbia River.

Two runners after Ghost Runners annual 5K, where racers wear costumes. (Credit: Ghost Runners Brewery)

Seibel said the brewpub will be “casual, family friendly, laid back.” He expects its proximity to local running groups and its outdoor seating to attract runners.

(COOK WITH BEER: 5 Cookie Recipes That Use Beer)

Ghost Runners’s beers have running-themed names as well, including Running Up Pils, the Out ‘N Back Amber, 5K IPA and the Pre-HOPtaine.

The brewery used to have an imperial stout called Fartlek, a term for a training method that involves alternating periods of faster running with slower running. That beer met with questions — “What the heck is a fartlek?” — and Ghost Runners’s own bartenders and servers didn’t want to say the name. (The Seibels have since changed the name to Strong Leg.)

Seibel said the new brewpub will be the perfect place to experiment with wild beers.

Headlands: Adrenaline Junkies Open a Brewery

Phil Cutti and Patrick Horn are no strangers to adventure. And they say a lot of those adventures either begin or end with a beer.

Cutti and Horn are the co-founders of California’s Headlands Brewing Company. They originally met through homebrewing and open water endurance swimming, and then launched the brewery in July 2014.

Cutti has long been a member of Night Train Swimmers, a group that raises money for charity by completing what it calls “unprecedented” and record-setting swims. Cutti had joined the group when a broken back waylaid his running (triathlons, marathons and ultrarunning) and he turned to swimming to “feel human again.”

When Horn’s wife, Laura, joined Night Train Swimmers, Horn began serving as co-captain on the boat for some swims.

Headlands Brewery co-founder Phil Cutti during a swim. (Credit: Headlands Brewing)

“We just had a really strong relationship built out of that,” Cutti says. The two figured if they could survive those swims, they could handle being in business together.

“It kind of fortified our relationship and also the ethos of the company,” Cutti says. “We’re a lifestyle beer brand that goes out and does conservancy work.”

Horn recalls one night at dusk when he was driving the boat while Cutti was swimming.

“I look back over the stern and see this fin pop up,” Horn recalls. The shark started trailing the boat. Horn had somebody else grab the wheel. “And I head back toward the stern. Of course, we have not told Phil this,” Horn says. “Phil does not need to know that there’s teeth about 20 yards behind him.”

The shark got even closer before the noise of the diesel engine scared it away.

And Cutti recalls being in the water as the sun was setting – prime feeding time, and watching large numbers of jellyfish come to the surface.

(MORE: 6 Vegan-Friendly Brew Pubs)

“It’s uncanny how many times that you’re trying to avoid this thing and they hit you smack in the ribs,” Cutti says. “And it is literally like being shocked.”

Once Horn and Cutti launched Headlands, they would have what Horn calls “little strategy sessions (on the boat) in the middle of total chaos.”

Headlands has four core beers that it distributes mainly throughout the greater Bay Area, and Cutti and Horn rotate seasonal brews in throughout the year. The beers carry names that evoke the region Cutti and Horn call home: Wolfback Ridge, Hill 88, Pt. Bonita and Hawk Hill.

Headlands Brewing sponsors local events like beach and trail clean ups. They also support organizations including the San Francisco Baykeeper, Shark Stewards and the Pints for Prostates campaign.

“We want to be known as a good steward of the community,” Horn says.

Mackenzie White

When not writing, you can find Mackenzie chasing after her two boys, often with a camera in hand, running long distances or camping and canoeing with her family. She’s looking forward to enjoying s’mores and farmhouse ales around the campfire this summer. Read more by this author

The post 3 Stories Behind Athlete-Inspired Breweries appeared first on Miami Beer Scene.

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[tastingnitch]

We’re getting what we asked for + World Beer News

a weekly collection of stories and reports from around the world of beer!

Today, we've got adorable grandma photos and novelty beer, actual science, and a at the monkey's paw of our beer geek wishes. But first, 

A taste from the fridge

I'm such a yeast fan girl.

Which is why it's interested to watch the giant movements of the pasturized.

Carlsberg is considering purchasing shares of Tsingtao beer from Asahi

Carlsberg and Asahi Group both refused to comment rumors, but Bloomburg is quoting sources saying that Danish brewery Carlsberg is considering the acquisition of Tsingtao Brewery

Last year we saw a lot of movement from the big players with the Anheuser-Busch InBev  / SABMiller merger. Asahi Group bought a bunch of eastern European beer brands from Anheuser-Busch InBev for $7.8 billion to boost its presence in the region.

AB InBev agreed to sell brands including Pilsner Urquell from the Czech Republic, Poland's Tyskie and Lech, Hungary's Dreher and Romania's Ursus to ease clearance from competition regulators for its $100 billion takeover of SABMiller, finalised in October.

Now it appears as if Asahi Group is review its investments and intends to sell stake in Tsingtao as Asahi Group president Akiyoshi said the company this year will take a decision on how to dispose of stake in Tsingtao, because

"there is no control over the shareholding is not much sense."

Heineken buys Kirin's Brazilian presence

It's great how when numbers get so large, we just start to fudge them. Heineken's website says that it will be buying up Kirin's 12 stagnant breweries for about $706 million, while Reuters reported yesterday that he sale was for $1 billion. Meh! What's 300 million between multinational conglomerates? Secondly only to ABInbev on the global market as well as in Brazil, this will mark a major move for Heineken into the world's third largest beer market. 

— What does your grandma drink? This munchies article showcasing grandmas from Belgium and their beer cellaring selections, is awesome. It’s what I assume I’ll be doing in the future. My one though with this is that I’d love to bring them some other beers to try — ones that reflect a progressed society. “mrs. santa”

https://munchies.vice.com/en/articles/we-got-drinking-advice-from-adorable-beer-loving-grandmas

A Rich Choking Hazard

Mantra Artisan Ales, a specialty craft brewery, unveiled a beer Friday night that uses diamonds in the filtering process.

It’s being brewed for the Main Street Brew Fest and is called the Miel de Diamant, which is French for Honey Diamond.

The beer is produced with local products, including butternut squash, sweet potatoes and local spices, which are dry hopped over more than 45 carats of diamonds from a local jeweler.

“We put the diamonds into the beer so we have technically the most expensive beer we ever made,” Derrick Morse with Mantra Artisan Ales told News 2

The diamonds do not affect the flavor of the beer nor does the beer affect the quality of the diamonds, but no where does it say rather or not drinkers can be expecting to find diamonds in their teeth.

My dream beer related destination : North Korea

This Wired article outlines things we've long heard from the isolated empire. The beer is good and it's made by women. For me, visiting north Korea would be like walking into the past, the Twilight Zone of beer! A strange, pure point in history when brewing was still a household endeavor, where resourceful home makers used their cooking skills to create a localized brew. Given limited ingredients and regulated contact with the outside influences North Korean beer resembles something like West Coast USA steam beer.

I was only allowed to speak with one brewer, the young woman who runs the brewing operation at the Yanggakdo International Hotel.

Beer with Grapes

This year, during San Francisco Beer Week, you can find a dozen breweries that are either literally brewing beer with wine grapes or letting their beer ferment in wine barrels, which causes beer to pick up wine-like notes. There’s even a special Beer with Grapes event at Social Kitchen and Brewery on Valentine’s Day.

Wait, wait, what's trendy?

A little late on the barrel aging hype train, soon Duvel on oak barrels will hit the shelves. The barrels come from two american bourbon distilleries : four roses and buffalo trace. Depending on how the beer evolves, bottles should be available April or May.

Your future bottle caps will regulate themselves

Kcaps, the newest innovation in bottling technology, have yet to even start their fun raising campaign on Kickstarter but they are already causing a stir among brewers and beer geeks.  

https://www.kcap.beer/

Beta tested and now endorsed by an impressive line up of industry leaders these sophisticated caps are have a valve inside the body which regulates the carbonation inside your beer.

This means that you can bottle your beer without worrying about rather or not you've primed it properly or if the yeast are tucked in tight and feeling co-operative. Creaters say that your beer will have the carbonation you’ve intended and not more. Pubs, bars and restaurants will be able to store bottles (and kegs!) at room temperature: on shelfs, showcases, tables, without worrying about what will happen opening that bottles.

The big question on everyone's mind is price. These fancy new-fangle caps are going to be off the market for home brewers like us! But, in speaking with the developer he give the impression that the price of these caps will not be much more than the standard crowns already in use. 

Getting what we asked for may not be what we wanted

Beer is moving into a new light on the global stage. Even Ukip leader Paul Nuttall believes that ‘Beer-swilling is an image of the past'. More and more beer is being used a form of protest

But what we are asking for may not be exactly what we intended. 

DOWN WITH FIZZY YELLOW LAGER!

Like a cool, unseeming morning fog creeping over the land, ABInBev is rolling out Goose Island to far corners of the planet. Goose Island pubs are being opened around the world, granting locals access to hip aesthetics and previously unheard of beer styles. We've seen how the ABI/SABMiller merger has effected the movements of all the big beer companies and now, we are starting to see it effect the public. Or rather, we (you and I) are seeing it.

Last year may have be known as the year that politics in the United States of America took the world by it's eye balls but it should be known as the year that Belgian owned ABInBev took the world by it's beers.

For purists like SwillinGrog, it’s boring and depressing to see Goose Island Ipa be the spearhead of Carlton United Brewers post-merger portfolio. After quelling the CUB protest, ABI has begin to slowly rework the infrastructure of the Australian craft beer scene. Pushing aside regional brands already locked under it's wing and contracting the newly acquired breweries to make time to brew it's new mass brew : Goose Island IPA.

Let me remind you, my beloved beer friends that this is what we asked for. It’s no longer fizzy yellow lager but highly hopped golden ale. Just as the novelty of cold, crisp bubbly lagers pushed out unpredictable ales, we are getting the chewed up interpretation of 'good' mama birded back into our mouths. 

Goose Island is good in the sense that is is well made, on style and consistent, because that is what macro-breweries know how to do. Heineken is EXACTLY what Heineken brewers what that beer to be, every single time. What makes Goose Island differetnt is that it's a different style - instead of making everyone east corn fakes, not we've got fruit loops! Very exciting.

So why are beer geeks upset? Small scale brewing is unpredicatable, that's what makes it artisitnal. When Goose Island gets unpredicatable, there is a riot.

Comment below why you think this double edged sword, this double standard is applied to macro vs micro, or some discuss this and other topics with me on Sunday for a live stream session.

To finish off this week's episode here is this video of a guy drinking a beer through his nose.  Have a great weekend!

[miamibeerscene]

Interview – Mike DeLancett, Hourglass Brewing @hourglassbrew

Let’s be honest, one of the hottest and fastest growing breweries in Florida is Hourglass Brewing, based in Longwood. Their bombers are everywhere, and the signature 16 oz. cans are starting to pop up around the state as well. 

I recently interviewed head brewer Mike DeLancett about those cans, wild beers, and SMaSH beers.

 When did you first discover craft beer? What was the beer that really opened your eyes to brewing?

I first discovered craft beer by way of Belgian import beer. My father and grandmother were born in Belgium and I have always been drawn to history and cultures so I started exploring some of that end of my lineage through brands like Brouwerji Smisje, Gulden Draak, various Trappist breweries, and the like in the mid 2000’s. On the American side, Sierra Nevada and Dogfish Head opened my eyes to what people could do with hops and other unique ingredients and it all sort of spiraled outward from there. I started brewing on my back porch with friends and seeking the guidance of a number of other local brewers like so many people.

When did you start brewing?

I started professionally brewing mid 2013 by volunteering my time here at the old brewery location. I was between jobs and found myself with some free time and the determination to break into the industry, and basically hung around until we expanded into our new location here. I’ve learned a lot along the way and intend to keep learning for many, many years to come.

What would you say is your signature beer, and how did it come about?

We’re a pretty eclectic crew over here and brew a variety of stuff so we don’t like to pigeonhole one particular signature. But If I had to pick, I’d say the most unique things we are doing are our New England Style Sour IPA’s. My partner Matt is from up north and we started exploring that style early on, alongside the famous “Florida Weisse” fruited Berliners. At some point we came to the realization that the fruity character of the hops would play nicely with the tart acidity of the Berliner style and hybridized them into big hop forward sour ipas with a focus on the fruitiest hops we could get our hands on. Another thing we’re really enjoying is the expansion of our wild and sour program, in particular our barrel fermented sours. We found ourselves getting through second and third fill barrels from our clean side and selling them at a loss as décor. So we steamed a few out and started pitching bacteria and wild yeasts right into the barrel itself and ended up taking our first gold medal for it at Best Florida Beer this year, so we’re pretty proud of that.

How did you come about finding your brewing space?

I can’t speak to our original location as it predates me, but our new location was conveniently located up the street, much bigger, and air conditioned with lots of parking. It seemed like a no brainer when it was time to grow, and if you headed to our old spot there was no way you could miss it.

How do you get inspiration in developing recipes and names for your beers?

Matt and I are inspired by a lot of cultural and historical influences, as well as music, pop culture, and much more. In that vein we always maintain that homebrewer spirit of “ooh, I don’t know what that is, let’s make a beer with it”, albeit probably with a bit more of an idea of how things will turn out than in days past. From there it’s a bit of stretching the culinary side of our brains to see what best accentuates a flavor profile. We like beer that tends more towards nuance and complexity, so we try not to slap you in the face too hard with any specific flavor most of the time. We’re also big fans of real ingredients. No extracts or artificial flavoring. You’ll often find a crew of us processing more real fruit than is sensible, or shucking oysters. It’s all part of the adventure and it breaks up a lot of what could be a monotonous daily grind type process.

What was the inspiration behind the name of your brewery?

Brewing is all about timing. From the brew process itself, to landing ingredients, meeting seasonal release schedules, and having the patience to wait for things to get where they need to be. We do a lot of reacting and a lot of waiting, and the hourglass is just our little reminder that we need to be on top of things and patient simultaneously.

There are a lot of people getting interested in joining the craft beer industry. Do you have any advice for these people?

Read. You can learn so much by reading from others experience. Volunteer if possible. Make yourself available to do the things a local brewery needs help with and don’t overlook the value of sweat equity for education. It also gives you a huge lead on if the reality of the day to day hard work is something you’re actually into or if it’s just romance. Above all else, just educate yourself in every way possible and start brewing at home. The more you understand the process, the more easily you’ll pick up the conversion to large scale. A bit of mechanical or bio chem knowledge never hurts either. Find a niche you’re valuable in and never approach any task like it’s below you.

Do you see an end to the recent Florida craft beer boom?

It think we’ll be growing for another few years but I do personally foresee a near future retraction. We’re seeing a lot of folks who may not have the support they need to survive growing struggles for resources and customer base. While it’s true a lot of us do well sharing the same customers, I have an inkling that there can only be so many sharks in the pond, and that we’ll see a trend towards more neighborhood oriented and specialty breweries. Which I think is great, but it all depends on what you’re in it for. We don’t need 700 mass produced lawnmower beers or we just become what we started out pushing against. But that unique allure of local community artisans creating their own twist on something – I don’t think that’s going out of style anytime soon.

After being behind places like Tampa and Jacksonville, it looks like Orlando is finally catching up to being a beer destination. How do you feel about what is happening in the city and environs?

We’re definitely coming into our own over here. It’s great to see so many new breweries emerging and to hear from patrons that they’ve made the trip to our taproom a planned part of their travels. Orlando is a big spread out town hat can easily support a number of breweries, especially with burgeoning tourist traffic, and with the advent of the Central Florida Ale Trail, and support of Seminole County Tourism Board, we’ve really started organizing a collective of breweries toward a common goal.

What were the origins of the SMaSH festival? How much has it grown?

SMaSH was birthed over a few rounds at our weekly meetings here at Hourglass with our friends over at BrewerLong. We were looking for a way to help unify the craft beer communities that had sprung up around Central Florida, do something to give back to the local community that has supported us so well, and help educate consumers further on what makes craft beer so special and how much the process really matters. Smash beers are a big thing in the homebrew community (which most craft brewers have evolved from), and the focus on everyone using the two same base ingredients to create a plethora of vastly different beers demonstrated the importance of process so well. 

We wondered why it hadn’t been attempted more on a large scale with pro brewers, and suspected the logistics of interrupting brewing schedules and scale had a lot to do with it. After meeting with some ingredient suppliers and a handful of other local brewers we found there was real interest and people were surprisingly open to and excited by the challenge and with the city of Longwood officially behind it, it just blew up from there. For our second year we’ve doubled in size to over 40 breweries and expanded its scope to include breweries from around the state. The community is even more involved and a lot of local businesses have stepped up to support the cause. It’s going to be a big deal. 

You are one of a few Florida breweries canning exclusively in 16 oz. Cans. What made you decide on this format?

We decided on 16 oz. for a couple of reasons. First, we have always prided ourselves on having a true 16 oz. pint in the taproom, and wanted to reflect that serving in our package. Secondly, we’ve got great in house artists and it gives them an eye catching canvas to create some wild and loud cans that draw your attention on the shelf. In an increasingly competitive market for shelf space we felt it was important to echo the character of our brewery through to the retail format.

Who comes up with the phrases for Speakeasy Sunday?

Speakeasy Sunday is a long and ridiculous tradition that we love at Hourglass. We usually leave it up to the manager on shift to have fun with, and if you’ve met our team, you know they’re a colorful group.

Drink Florida Craft, 

Dave

@floridabeerblog

floridabeerblog@gmail.com

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