Beer Quotes

“Making light lager beer is like going to the beach in a thong. You better have all your parts in place or it’s going to be ugly.”

-Tom Dargan, brewer for the Gordon Biersch Restaurant & Brewery in Broomfield, Colo.

A Ye Olde Scribe Barf Beer Alert

“Because big American brewers really know how to brew BARF.”

You would think after so many years of the craft beer revolution big beer would know better. You would think after malt liquor got it’s racist image 30 years ago or so, they would be more careful. You would think after all the innovative craft fruit beer out there, big beer wouldn’t be to God d#@!$% %$#@! ) *(*&^%$#$@!! stupid.

Nope. Just make a Colt 45 version of a wine cooler? No wonder big beer keeps WHINING. You would too if you kept kicking yourself in the nutsack.

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Beer Dinners Planned Along the Gulf Coast

Written by Dan Murphy for the Press Register and al.com

Two beer dinners are planned along the Gulf Coast in January, and they both look very promising.

On Jan. 19 at 7 p.m., Seville Quarter in Pensacola will be hosting a NOLA Brewing beer dinner, a five-course meal that pairs various NOLA brews with some amazing sounding food. Don’t miss the cask-conditioned NOLA Blonde dry-hopped with Citra hops, a new and increasingly popular hop varietal that lends a tropical, mango-like flavor to the beer.
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Beer Tanks Advance 15km on Trek to Toronto

The things you don’t think of when it comes to mega brewing, like moving vats- Prof. GA

Written by Jon Wells for thespec.com

The slow and so far steady parade of the voluminous beer vats has paused for the day on Dundas Street between Brant Street and Guelph Line.

That means the six vats traveled about 15 kilometres since stopping yesterday on York Boulevard near Dundurn in Hamilton.
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What Should be the Standard for Craft Breweries?

Posted by Eric Maza at weblogs.baltimoresun.com

A couple of weeks ago, when I reported that Flying Dog had sold its Wild Goose brand to something that referred itself as a “nano-brewery,” an incredulous reader snapped back on twitter, “WTF is a nano-brewery?” (Hi @ryan97ou!)

Who can blame him for the confusion. In the beer world, terms like nano-breweries and microbreweries and craft breweries are often interchangeable, so that’s it’s difficult to know exactly how macro some of these places really are.
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Joe Sixpack: A Year of Big Dates for Beer-lovers to Observe

Written by Joe Sixpack for The Philadelphia Daily News


BEER DRINKERS are notoriously slothful when it comes to planning for the future. That’s why we’ve developed so many ways to crack open a cold one without a bottle opener.

But now that you’ve found a place to hang the 2011 furry kitten calendar you got for Christmas, take a minute to mark some important dates to remember.

Jan. 14-15: Great Alaska Beer and Barleywine Festival. Yes, it’s cold, but the high-proof ales (not to mention outstanding mead) will warm you right up.
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Brew Biz: Werts and All

Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 10 years.

We had to go to South Bend, Indiana, on business. So what do we do? Stop by brewpubs. Of course, being Friday night and Saturday, I didn’t get to interview the brewers, or see much of the brew equipment.

So many brewpubs have come and gone in this area. Nine G., Mishawaka Brewing… we were lucky to find the few we did.

The first target was Shoreline Brewery and Restaurant in Michigan City: seemed to be the only real brewpub in the close to South Bend area as far as we could tell. More on the “real” comment later.

Brick exterior, apparently an old factory or something that, on the outside, needs some refurbishing. A few blocks from Lake Michigan itself. The inside yellow-ish/pine like wood. Promising. They even had a barley wine in bottle. But I left without one.

You know that’s absolutely not a good sign, right?

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American Beer by Region- Colorado

Written by Danner Kline for www.bhamweekly.com

(Photo by Robert S. Donovan. For further editions of the regional series, please check Birmingham Weekly)

Last week I did an overview of dark beers, but that was a break from a series I’ve been working on, covering key regions for American craft beer. First in the series was the Southeast, second was California and next up is Colorado. Colorado is second only to California in the quantity, quality and fame of its breweries.

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Getting to Know Your Dark Beer

Written by Danner Kline for www.bhamweekly.com

(Photo by John Setzler. For further editions of the regional series, please check Birmingham Weekly)

I’m in the middle of a series of columns highlighting different regions of American craft beer, but I like to take a break from series like that.

This time of year I hear a lot people insisting on drinking dark beer. Sometimes winter seasonal beers specifically intended by brewmasters to be enjoyed in cold weather are spurned if not sufficiently dark. I don’t really agree with this obsession with beer color, but if you can’t beat ‘em, join ‘em. So here’s an overview of “dark beer” for people who insist on such things at this time of year.
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Don’t Fancy a Pint? UK Introduces New Beer Size

Maybe those zombies at the Winchester just longed for a true British pint?

(Note: beer prices in GB are also going up due to a tax increase, so this may be advantageous to pub folks -The Prof.)

From the Associated Press

LONDON — Britain is calling time on more than 300 years of history, by relaxing rules on pub glass sizes.

Pubs will soon be able to serve a smaller beer, holding about 400 milliliters – a measure popular in some parts of Australia where it is known as a schooner.

Science Minister David Willetts said Tuesday that centuries old rules governing the sale of alcohol are being relaxed in response to health concerns and following demands from businesses to sell sizes better suited to modern waistlines and wallets.

The British pint – a 568 milliliter pour – has been the standard size for beer or cider since it was introduced in 1698. Bars are currently permitted to serve beer only as a pint, or as a third or a half of that measure.
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