Some of this is accurate, some not so consequential and some… well you can decide- The Professor
Holiday Beer Profile
Profiled by Ken Carman for Professor Goodales
Shiner Holiday Cheer
Shiner, TX
Honest, I have never been all that impressed with Shiner beer. To me Shiner was just another yawn fest mega brewer wanna be… until now. Peaches in the aroma and a slight nutty sense. Obvious: that is what makes this a “holiday†beer. Peaches and pecans. Nut brown, clarity excellent: white head… plenty, rocky. Peaches and slight nut to the taste with a slight sense of very light dark malt. The mouthfeel is light, yet the peaches and the nut make the mouthfeel very interesting. Very fresh sense too.
Promo material I have read claims this is a dark wheat ale. Could fool me: I got little to almost no wheat sense. That might be a downer for wheat beer fans, but not being a wheat beer fan tis fine with me. And they don’t advertise it that way on tha packaging, at least not in very large print. Being an aging ole fo, the usual eyesight problems that come with thast, I might have missed the fine print.
Tis quite the light amber ale quaff, but enjoyable.  If I were to drink this at a party I’d use this to relax with between the heavier beer that I refuse to give up any time of year, but especially this time of year, and have a few of these. I give this brew a lot of credit because it is exactly as advertised. While I prefer heavier Christmas fare, give it a try. Me thinks you’ll like.
Beer Notes: Winter brews in Agoura Hills, Atwater Village
The Lab, Ladyface Alehouse & Brasserie and, in 2012, Golden Road Brewing
Ladyface Alehouse and Brasserie has been
serving up beers for two years in Agoura Hills. (Ladyface Ale Companie/Red Tail
Media / December 8, 2011)
Written by Todd Martens for the Los Angeles Times
Opening a restaurant/bar and calling oneself Dr. Hops takes guts on the West Coast, where breweries have long delighted in maximizing the ingredient for all its tart and bitter glory.
“That was a joke, initially,” Roger Bott said. “We put it on the website with a little character, and it stuck from there. Home brewing, though, I was always using more hops than anyone said would taste good.”
Out of the gate, however, Bott is going for wide appeal, putting the emphasis on balance at his recently opened the Lab in Agoura Hills (30105 Agoura Road). Initial brews include an XPA, which stops short of the sharpness of its IPA brother, as well as an amber ale, in which hops give way to a sweeter finish. The space has room for two patios with outdoor fireplaces, as well as a bar and an indoor dining room. The copper-clad beer tanks are on full display, giving the spot, said Bott, a “rustic, old-town character.”
Want to read more? Please use the following URL/Link…
http://www.latimes.com/entertainment/news/la-et-night-beer-notes9-20111209,0,3493021.story
Alaskan Survives on Frozen Beer for Three Days While Stuck in Snowdrift
Written by Nick Carbone for newsfeed.time.com
Clifton Vial wound up stuck in a snowdrift off a rural highway in eastern Alaska, his truck lacking the usual survival necessities. All that lay in the back was a few cans of Coors Light, frozen solid. And as any college student knows: beer is food. Even the relatively bland Coors Light contains calories to keep a person functioning. Foodless for nearly 60 hours, Vial munched on the frozen beer. Bear Grylls would be so proud.
Vial says he ate the beer like beans from a can. “I cut the lids off and dug it out with a knife,†he told the Anchorage Daily News. The 52-year-old lived off the ration of a couple of cans for more than three days while rescuers searched for him.
Vial had taken a drive late Monday night, getting stuck in a snowdrift 40 miles north of Nome. Far out of cell phone range and ill-dressed for the situation in tennis shoes, jeans and a cheap jacket, Vial huddled for warmth in a sleeping bag and shrouded his shivering feet in a towel. He turned on the engine occasionally to listen to the radio and get the heat flowing, but it was no match for the -17 degree temperatures. And by the third day, Vial’s gas gauge was toeing the “empty†line.
Continue reading “Alaskan Survives on Frozen Beer for Three Days While Stuck in Snowdrift”
Makers of Craft Beer See Untapped Potential in Arizona
Written by Victoria Pelham for cronkitenewsonline.com
He views the opportunity for microbrewers as so ripe here that he decided to pack up and leave a similar operation he had in Washington for Arizona, co-founding Phoenix Ale Brewery in June. He said the Seattle market is over-saturated but that Arizona still needs more breweries.
There were 39 microbreweries in Arizona in the 2011 fiscal year, which ended in June, according to the Arizona Department of Liquor Licenses and Control. That was up from 36 in fiscal 2010 and 31 in fiscal 2009.
Those operations are licensed to produce up to 1,240,000 gallons in a calendar year and are able to sell their products directly to consumers.
The largest concentration of breweries was in Maricopa County, with 20, according to data from the state.
Continue reading “Makers of Craft Beer See Untapped Potential in Arizona”
Popularity of Craft Beer Spreads in Binghamton (NY) Area
Jesse Darrow, of Ithaca,loads full bottles of CascaZilla Ale into cases as they come off the bottling line at Ithaca Beer Tuesday, Nov. 29, afternoon. / SIMON WHEELER / Gannett Staff Photo
Written by My-Ly Nguyen for pressconnects.com
On a recent Saturday night, a group of friends was willing to wait about two hours for a table at an Ithaca brewpub.
It was family weekend at Ithaca College and there was a concert at a local theater, helping to add to the long list of names waiting to be called.
Continue reading “Popularity of Craft Beer Spreads in Binghamton (NY) Area”
Not “Spruce” Beer, but “Bruce” Beer?
Once again our clueless couple, Mr. and Mrs. Moron, venture into homebrewing…
Craft Beer Lovers Say Cheers to New Bill
Posted under “Our View” at charlotteobserver.com
North Carolina, once a craft beer wasteland, has become one of the country’s most exciting states for good brews. Dozens of innovative breweries have popped up from the coast to Asheville, complementing a solid roster of fine brewers.
The growth began in 2005, when N.C. legislators passed a law allowing for higher content alcohol in beer sold here. Now, lawmakers have passed a smaller but important bill that allows breweries, regardless of size, to offer tastings and sell beer on site – even beers produced outside the state.
The measure would help North Carolina’s craft brewing industry flourish even more, not only by promoting interest in craft beer, but also by giving brewers another revenue stream. The change also could prompt larger west coast brewers to open east coast operations and bring jobs here.
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Ye Olde Scribe Beer Links to Oblivion
“Because getting obliterated and reaching oblivion have a lot in common, or at least the first two letters…”
Ever wonder what some of the more nasty terms related to beerdom are? Just click on the link after the quote to get your answer!
“The ‘victim’ awakens and spends the first few minutes in a daze, trying desperately to remember where they were last night, when they came back, who they came back with and how they managed to take their jeans off and climb into bed the wrong way round without taking their shoes off. The ‘victim’ then becomes aware of the irresistible urge to empty their bowels. This process is known as the…”
Click…
HERE
Seventh Sun Becomes Tampa Bay’s Newest Brewery
Written by Mark Christopher for examiner.com
Dunedin—Justin Stange has a lot to be proud of. Justin has been a successful brewer with Sweetwater Brewing Company of Atlanta and recently Cigar City Brewing in Tampa. In the same vein as his former employer, Cigar City, Stange recently lighted out on his own path. Stange went from Tampa like a miner for the Yukon on a mission to make great beer. Luckily for Tampa Bay beer enthusiasts, Justin did not go very far. Stange found a small storefront in Dunedin and made a small brewery out of it with his partner and girlfriend, Devon Kreps. He may or may not have realized at the time that converting the space into a brewery involved pouring the bar out of cement himself. Seventh Sun’s Facebook page displays numerous photos of what Devon and Justin had to do to open the facility. The construction and personal labor show exactly what two people will do to make and serve their own beer. Justin may actually redefine the moniker “small brewery†in Seventh Sun’s cozy home, but he wants to focus his creativity on the beer.
Continue reading “Seventh Sun Becomes Tampa Bay’s Newest Brewery”
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