Restaurant pictures courtesy various posters at Yelp.com
Written by Tom Becham for Professor Goodales
When a friend calls you and says, “I’m booking a week in my time share on Maui. If you and your wife can meet me there, you’ll have a place to stay,” what do you say? You bloody well say “YES!”
That’s how Kim and I came to be on Maui very recently, and visit the Maui Brewing restaurant and pub.
I really wanted to love Maui Brewing. I wanted to title this piece something like “Heavenly Beers in Paradise”. I mean, how could you be on Maui and not be incredibly positive about everything? Continue reading “Maui Brewing”
Part of the beauty that lies in beer is the discovery. There are a plethora of styles, a barrage of nuances,and a myriad of contexts in which to discover the king of beverages. When the would-be beer drinker starts the quest of exploring a fresh world of beer, it seems as though the sky is the limit. Bottles are purchased, locations are scouted, rumors of rare bottles become fictive hopes…
And then it happens.
One day, the beer drinker becomes aware that the thrill for discovery is a little less thrilling. Searching for the rare bottle takes a back seat. The 100 tap handles do not seem as awe inspiring. As Scott from Manland once told me, the kid in the candy store feeling is not there any more.
Written by Andy Ingram for The Republic and azcentral.com
I’m not very technically savvy, so when things go a little haywire, like an iPhone or my son’s Xbox, it’s nice to push reset and start over.
It seems to me that this is happening with craft beer as well. And, although I like the experimental and the crazy, it’s nice to see some brewers hit the reset button and get back to what started this whole beer revolution: clean, lower-alcohol, session beer.
There’s been a little spat on the beer-geek blogs and websites about what exactly is a session beer. These folks tend to have an insatiable desire to label and categorize, to micromanage with specific alcohol ranges and distinct flavor profiles.