Beer Profile: Blue Pants’ Peanut Butter Pinstripe Stout

Profiled by Ken Carman

pinstripeBig rock head combined with some pillow, a slightly brown head holds and holds. Deep obsidian: 38 srm or more.

Peanut butter nose, but slight, some chocolate malt, slightest hint of roasted barley at best.

Taste is peanut butter, followed by darker malts. Could use a hint more roasted barley: just make sure “stout.”

Mouthfeel is full and a tad slick. Complex mix between a slight stick to the roof of the mouth peanut butter sense.
Peanut butter focus too high, though not excessive. Just needs more stout character. Not much: slight.

Says “export stout:” if export you definitely need more. Millie said there’s lactose, I’m guessing that’s the chocolate… did they add milk chocolate or just malts? That may explain lactose sense. All I got was maybe chocolate MALTS.

Not enough reviews on BA to assess: what was listed varied quite a bit. Nothing noticed via Google listed for Rate Beer.

This is a pleasing, quite drinkable, quaff. But needs more to be as claimed.



Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”


_____________________________________Beer HERE


mdWhat you see to the left is NOT Ken Carman. It’s two lucky guys: lucky to know Maria Devan. “Ken Carman” is a screen name for Scooby Doo. RU Row, wes not tellin the truth again!”

Tempest at Two Years: Raising My Tankard to You

Written by Franz Hofer for A Tempest in a Tankard

IMG_5171The Chistkindl markets tucked into Vienna’s squares large and small foretell snowflakes and frosty windowpanes. The fragrance of the town has become decidedly seasonal. Cinnamon and clove announcing mulled wine (Glühwein) mingle with the sweet brown sugar aromas of roasted and spiced almonds (gebrannte Mandeln) and the smoky-woodsy notes of roasted chestnuts (heisse Maroni). The leaves on the trees have long since flown south, and the seasoned imbibers have left the beer garden for the warmth and Gemütlichkeit of the pub or Beisl, some of them warming themselves up with that granddaddy of malty seasonal beers, the Doppelbock.

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Female Brewers Share What They Love About Beer

Among the dozens of craft breweries around Wisconsin, women run the show in only three of them.

Jamie Baertsch has been brewmaster at Wisconsin Dells Brewing since 2005. She discovered her passion while studying biology in college.

“I didn’t drink beer and didn’t know anything about it. But we had bioreactions class, and I don’t know how they wrote up the course syllabus, that the dean didn’t know what we were doing, but all we did was make beer in the class. And I was good at it. I was doing tricks with my yeast, so instead of getting a nut brown that would be like 6 percent, I was turning it into imperial porters with nine percent, and the teachers were like, ‘wow, and you could be a brewer!’ I was like,’that’s a job option?!'” says Baertsch.

Allyson Rolph has three years under her belt as head brewer at the Thirsty Pagan, a brewpub in Superior. She began as a homebrewer.

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Of Whisky Casks and Doppelbocks: The New Wave of German Brewing

Written by Franz Hofer for A Tempest in a Tankard

It was only a matter of time until a new generation of German brewers started heeding the siren call of hops, spice, and everything nice, even as they continue to craft their beers within the relative confines of the 500-year-old Reinheitsgebot (Beer Purity Laws).

David Hertl is one such representative of this new wave of brewers leavening tradition with innovation. The resident beer sommelier at Bamberg’s main craft beer emporium, Hertl also happens to be a young brewer who hails from a family of Franconian winemakers.IMG_5084

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What are the historic success and failure rates of breweries?

We find out the success behind Abnormal Beer company is pretty normal after all.

I quote a close friend: “Craft brewers must have a license to print money.” It was a statement uttered shortly after informing said friend about Cincinnati’s Fifty West Brewing’s $1.5 million expansion, which includes volleyball courts and a cycling business. It seems like every week we announce an exotic expansion or a how-is-that-even-possible success story — from the posh, new pub/restaurant/music venue/brewery that the folks at SLO Brew are building (replete with rentable lofts) to SweetWater Brewing’s announcement that it’s looking for not just one, but TWO new breweries to expand westward.

Sometimes, to the public, it must certainly appear that craft brewers are riding an unstoppable beer train of success (totally different from this snowpiercer), but is that perception a reality?

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In New York, Good Times Flow for Craft Brewers

At Rushing Duck Brewing Co., a microbrewery in New York’s Orange County, owners used to pour free samples of beer, because state law prohibited charging customers for a pint at breweries’ tasting rooms.

“We were getting about 200 people per weekend in, and from a keg perspective, that is 2½ full kegs we were going through for free,” said brewery co-owner Nikki Cavanaugh.

But in December 2014, with a new state law taking effect, the brewery began selling pints for the first time. “It increased our revenue drastically,” said Ms. Cavanaugh, 29 years old, who in 2012 founded the brewery about 60 miles north of New York City with her husband, Dan Hitchcock.

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New way to make yeast hybrids may inspire new brews, biofuels

Photo: Glass of beer being poured from tap

About 500 years ago, the accidental natural hybridization of Saccharomyces cerevisiae, the yeast responsible for things like ale, wine and bread, and a distant yeast cousin gave rise to lager beer.

Today, cold-brewed lager is the world’s most consumed alcoholic beverage, fueling an industry with annual sales of more than $250 billion.

The first lagers depended on the serendipitous cross of Saccharomyces species as evolutionarily diverse as humans and chickens. The result, however, yielded a product of enormous economic value, demonstrating the latent potential of interspecies yeast hybrids. In nature, the odds of a similar hybridization event are, conservatively, one in a billion.

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