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The 2024 Target Field Lineup
It’s springtime in Minnesota signaling the start of the season for the Minnesota Twins. The home opener kicks off on Thursday, April 4th at 3:10 […]
by Ryan Tuenge6 viewsfood-pairinggeneral-beersummit-brewing-coballpark-foodbbqbeer - news
How to make an old beer taste better
Last night all I had around to drink was old beer that I hadn’t bothered drain-pouring yet. This made me question how to make these old beers taste better. What can be done? I filtered the results and brought the best to you. Turns out, you will need a French press. I don’t have one … Continue reading How to make an old beer taste better → The post How to make an old beer taste better appeared first on Mikey Top Pour .
by Mikey Seay5 viewsbeerbeer-culturefoodhow-totips - news
Zed’s Ireland Style Dry Stout + Salted Carmel Review
On today’s tasting at The Murder Table we’re trying two brew’s from Zed’s Beer in Marlton, NJ. One is their Ireland Style Dry Stout and the other is a Salted Carmel. When these beers were purchased at a NJ farmer’s market last fall, we were told that mixing […]
by G-LO3 viewsbooze-dancing-tvbrew-reviewzed-s-beera-tasting-at-the-murder-tablebeercraft-beer - news
In defence of Drinking alone at a bar
If, for some reason, you’d like to have this blog post read to you instead of reading it, you can listen to Episode 76 of the Beer and Bullshit podcast, below. Drinking alone at a bar is much maligned in fiction. The clichéd trope usually features our hero, beaten down by the world, having … Continue reading In defence of Drinking alone at a bar →
by Ben6 viewsbeerbarbarscraft-beerfoodrestaurants - news
I Drink Alone
Is that a weird way to open a blog post? Admitting that I drink alone? Well, it is the truth and I wanted to write about my life more this year, even if it seems a little uncomfortable or difficult. My greatest success and growth has come from laying it all out for the world to see and releasing whatever is inside me that tries to bring me down into the darkness again, silence is my own worst enemy. I think what I mean to say, without trying to downplay my lack of a social life outside my going to work or online, is that I enjoy my own company when I want to relax. After almost 4 decades in working retail, food service and general public facing jobs, I do feel worn down just a tad, the last 4 years have proven even more difficult with the rise of the selfish class, a special breed of hell mongers all their own. It has bled into almost every part of my day, the inward facing, sole spotlight seekers, to whom everyone must revolve for their existenc
by noreply@blogger.com (Pints with Polk)5 viewsalonebeerdarknessdepressiondrinkdrinking-alone - news
That Beer Buzz...
There is almost no better vibe in the world than when you're having a couple beers and that magical warm and fuzzy feeling kicks in. Be it after 1, 2, or more beers, we all have a sweet spot for when everything is right in the world and you just drift along for a little while in your happiness. You're not quite drunk, not quite sober, but existing in a beautiful place known as the Beer Buzz. It's a real art form finding the right spot, knowing when to say when and when to say just one more, a delicate balance of slow sipping and quick chugging, sprinkled in with some laughs and a smile growing across your face. I took a couple of quick polls on social media last week and found that the vast majority of folks (over 75%) who are with me for this weirdly beer centric trip I'm on seemed to agree that 3 to 4 beers was that very place to be when it came to the best feelings, the place where it's just right. I'll admit that I thought more people would lean into the old 2-B
by noreply@blogger.com (Pints with Polk)5 viewsbeerbeer-buzzbeer-drinkercraft-beerdrinkingdrunk - news
Beer Zen - Nickel Brook Brewing Double Headstock
Yesterday I stopped in at Nickel Brook Brewing in Burlington after work and was lucky enough to get to try their newest release, the 9.5% Double Headstock Imperial IPA, while also spending some time chatting with Founder John Romano about the state of the beer business in general and reminiscing about the years that seem to have flown by since we first met. I've been a fan of this OG Ontario craft brewer for many years, getting to know the people that work there only reinforced that feeling and when I heard this particular beer was coming out, it brought back a wave of nostalgia from when I first started trying all these "weird" beers back in 2014/15. Up until the end of 2014, I was a dedicated macro beer drinker, the cheaper the better. It was about volume, not quality and I was adept at finding the best deals to deliver the quickest trip to getting drunk. As I started to wander around into craft beer, I was taken aback by the bitterness of IPAs, it threw me
by noreply@blogger.com (Pints with Polk)5 viewsbeerburlingtoncraft-beerdouble-headstockheadstockimperial-ipa - news
The End of The Beer Store’s Monopoly
If history has taught us anything about the sale of beer, it's that any space that can be leveraged and monopolized with cash -- be it the taps at your local, the vendors at your favourite team's arenas, or a super market end cap -- the world’s largest brewing companies will find a way to use their vast sums of money to influence that retail space.
by Ben5 viewsbeerthe-politics-of-drinkingbreweriesbreweryconvenience-storescraft-beer - news
Move over food halls; AlcoHall is coming to Pullman Yards
Owners Adam Rosenfelt and Maureen Meulen recently announced plans for AlcoHall, an aptly named, first-to-Atlanta drinkery. Initially, it will house seven stalls, each pouring a distinct type of alcohol, from Japanese whisky to South African wine. The post Move over food halls; AlcoHall is coming to Pullman Yards appeared first on Atlanta Magazine .
by Carly Cooper5 viewsuncategorizedkirkwoodbeercocktailsalcohallwine - news
A Thought On High ABV Beers
One thing I often tend to notice is that there are a good amount of people that prefer to drink higher ABV beers as we approach the colder months, beers like the Imperial stouts and barley wines start showing up and people start to enjoy them, especially at some of the fall and winter beer festivals. I, myself, tend to enjoy all types of beers year-round, even the larger ABV ones so I often find this interesting. Are people doing this because they just like these beers in colder months as they can add warmth or is it just because they have become trained to expect and drink these often at this time of year because this is when many of the breweries release them? Having a space where I can store some of these bigger beers allows me to build a collection that I can enjoy year-round, but it has never been a seasonal thing for me. Now I am not saying I will crack a 15% ABV in the middle of a hot summer day, but sitting out on a summer night having a nice stout and stogie is a pleasant expe
by noreply@blogger.com (Rod J)4 viewsbeercraft-beerhigh-abvhigh-abv-beer - news
5 Beer Styles to Help You Navigate Any Craft Beer Menu
The post 5 Beer Styles to Help You Navigate Any Craft Beer Menu appeared first on Allagash Brewing Company .
by Brett Willis5 viewsbeer-101blogbeerwheat-beerstoutporter - news
Sparkling Sake Is Making Its Case as a Specialty, Food-Friendly Option
Sparkling sake, once viewed as a sweet, low-alcohol, low-quality brew, is experiencing a small yet significant renaissance. Thanks to recent efforts by organizations like the Japan Awasake Association, which is introducing and encouraging methods and certifications similar to that of Champagne, as well as international retailers championing the sparkling trend, Japanese sake brewers are working to create a more premium version of the bubbly brew. The article Sparkling Sake Is Making Its Case as a Specialty, Food-Friendly Option appeared first on VinePair .
by Ashlie Hughes5 viewsreading-about-drinkingbeerbreweryjapansakewine - news
Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights
Eskimos have 50 words for snow, but the French encapsulate a lot of what makes winter awesome in one hyphenate: après-ski. The French term for “after-skiing,” it’s what elevates any ski trip beyond a mere day on the slopes. The phrase emerged in the 1950s to describe the festivities that ensue when the chair lifts close. This post-skiing, extended happy hour features plenty of alcohol and the eating that comes with it. The article Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights appeared first on VinePair .
by Erik Trinidad5 viewsreading-about-drinkingbeerfoodjapansakeski