Some Yazoo Notes and The Dark Passenger Rises

Written by Brandon Jones for embracethefunk.com

I hope everyone’s New Year is going awesome so far. It seems like things have gotten busier for me after the holidays, but wow is it a good and fun type of busy. In November I wrote about the Embrace The Funk Series by Yazoo. The project is coming along nicely with the beers Linus and I started progressing as I would expect at this point. (Side note- even on days when I’m topping off a barrel or cleaning a barrel I still can’t believe what a cool opportunity I’ve been afforded!)

So….with things fairly under control and something to talk about… I thought an update on the Yazoo front and my home brewing front was in order.

flandersbarrels

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America’s 100 Best Beer Bars: 2013

Writer NOT Attributed. Via draft.com

As craft beer has exploded, so has the number of incredible places that serve it. This list celebrates those special haunts with less than three locations and one passionate focus: beer. There might be darts and a jukebox or candlelight and a turntable; there might be five beers or 500. But in every spot on our list, you’ll find an excellent brew in your glass and people—staff, owners, barflies—who care about that as much as you do. (Read last year’s list here.)

APEX | Portland, Ore.
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Sweet, Sweet Braggot

Written by K. Florian Klemp for allaboutbeer.com

Said to be at least 9,000 years old, mead is considered our most ancient intentionally fermented beverage. The uninitiated assume that today’s mead is heavy and cloyingly sweet, a surprisingly prevalent misconception. To be sure, mead can be made sweet, but honey as a medium allows for a vast number of interpretations, the majority of which would destroy any preconceived notion of its character. Home meadmakers know this well, and the variety that this writer has run across is mind-numbing, in more ways than one. Varietal honey alone offers dozens of choices and even brings with it a distinctly regional flair. With that in mind, and since this is a column dedicated to beer brewing, a natural path worthy of exploration is the melding of mead and beer: braggot.

Honey varieties are as distinctive as any malt or hop, and should be chosen carefully to meld with other additions, be they spice, fruit, grape or in our case, malt-based recipes.

Braggot (variously called bracket, bragot, brakkatt or brackett) is often associated historically with medieval Britain. Consumed widely in the Middle Ages, it was either ale wort fermented with honey, ale blended with fully fermented mead, or an ale laced with honey and spices. Often it was blended by the publican on the spot in one way or another. As hops gained acceptance in the British Isles, they too found a home in braggot.