A Place to Gather and Talk
(Asheville, NC) – Much has been written about New Belgium and Sierra Nevada Brewing’s East Coast site searches and selection over the past several months. As everyone knows by now, the two companies landed in the Greater Asheville Area with Sierra Nevada electing the nearby rural town of Mills River.
Continue reading “New Belgium, Sierra Nevada Dish the Dirt on Asheville-area Site Selection”
Continue reading “Brewpubs: Appalachian Brewing Company, Harrisburg, PA”
Despite the fact that neither of us are hard liquor fans, when Corsair Artisan opened in Nashville we decided to check it out. Two positive notes that attracted us like moths to the distill pot flame: this used to be the old location for Yazoo Brewing and the old car motif that seemingly engulfs the building.
We wanted to see what they’d done to the place. You know: the exquisite curtains, the fancy dancy carpet, the brew tanks and distilling equipment… All of that was untrue, except the brew and distilling equipment.
Millie has never really cared for my automotive fetish, but the small, local, microbrewer-like distillery also fascinated both of us. Besides, hey, twas an excuse to do an article.
Which I did, and can be found HERE.
Scoot forward in time like a dog on its hindquarters… ewe. Scratch that. Slip forward in time like a well aged Scotch… that’s better… and we had become very comfortable with Andrea as our bartender at Corsair. Well educated: a biology major who went to college in Chattanooga, she obviously loves the business and the people she served. Plus her sticking roses, petunias, orchid, Brussels sprouts, hops in her hair and using weird hair dyes was just so entertaining.
Continue reading “Brewer and Distiller Profile: Andrea Clodfelter”
Here’s another beer I had years ago. I’m going over old beers that others have raved about and I always wondered why. The palate changes, and mine is always being “educated:” as everyone’s palate is… whether their ego will let them admit to such or not.
Head pillow with tad rock, srm 2-3: solid gold. Clarity a bit hazy, but I’m assuming chill haze. I keep a cold fridge. Head holds.
Continue reading “Beer Profile: Two Hearted Ale”
This week’s topic: Beer Assumptions Gone Wrong
Whomever thought of all these things when it comes to beer probably didn’t realize there are all kinds of palates out there: palates like mine… like yours.
Two examples…
“Summer” beer: and these comments go for all “seasonal” beers. I have no problem with the sales technique of having seasons for beer, but for my palate the idea I might not want a nice Barleywine by a campfire mid-July is nonsense. The idea I have to enjoy a Wheat Beer that time of year equally foolish. As the years go on, and the more I judge, the more I can appreciate. But even now: wheat beer and I respect each other at best. Give me a nice pale ale if I want to go on the light side, or even a sour. Hmmm… “Sour.” That… I have developed a taste for: I think it started when I started brewing rhubarb ales.
Watch the acid! It’s very acidic and, if you like your rhubarb pie like I do: rip the flesh off the inside of you mouth sour, carbonation may insist you call it a “still.” Ironically it has always fermented, it’s just a carbonation killer when rhubarb is at its mouth twisting best.
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