Category: Front Page

The two beers that I received from Crux Fermentation Project, earlier this week, can be reviewed in just one word:

WOW.

That’s it. Thanks for reading and remember to tip your server!

Just kidding…

I’ll try to make this brief because it’s really very simple: Crux, as we have all come to know them, (because “Crux Fermentation Project” is a mouthful…literally and figuratively) is one of the most purely accomplished breweries in the US. No brewer is going to argue with that and very few beer fans would. They operate on a plane with Deschutes and Dogfish and Stone and Jolly Pumpkin and Cigar City and maybe a dozen other breweries whose brewmasters have established that the name on the label guarantees something exceptional in your glass. There is no such thing as a “Meh” Crux beer. The only real question is to what degree will these beers push our pleasure buttons. And Crux, like those other breweries mentioned, never rests on their laurels. In fact, as with Deschutes – both before, during and after Larry Sidor, Crux brewmaster and co-owner, was there – Crux keeps tweaking and evaluating and improving even their greatest successes.

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The Maltose Falcons needed a lot of beer for our 45th Anniversary Party and we got some of our favorite breweries in LA involved in the mayhem. In this episode, Drew sits done with the wild and wacky crew at Transplants Brewing Company to discuss making a Pumpkin Beer that’s not a Pumpkin Beer in more than just one way. And then Drew shares his thoughts on the final beer along with the recipe that inspired it.

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“Malt is the soul of beer.”

Those are the words of Bay Area brewing legend Ron Silberstein, founder of ThirstyBear Brewpub in San Francisco and Admiral Maltings across the Bay in Alameda. Over two decades after it was founded, ThirstyBear remains innovative in a competitive market, while Admiral Maltings is making waves in an entrenched industry.

“Some of the bigger malting companies can make a thousand tons in a batch,” said Silberstein. “We can’t do that in a year.” And yet, he adds, “Malt freshly out of the kiln has aroma and flavor that can’t be duplicated by malt that’s generally at least a year old by the time you get it.”

In the country’s nascent quest for new expressions within beer, Silberstein provides a compelling path toward new scents, flavors, and ways of doing business.

Kenny Gould: How’d you get into beer?

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Written by Franz Hofer for A Tempest in a Tankard

It was my last day in Bamberg, and the sun had finally dispersed all the clouds, gloriously illuminating the fall foliage. I had just spent the late morning hours at Greifenklau and still had a few hours before my train. The gravitational pull of Aecht Schlenkerla was too hard to resist. Not that I tried very hard: after all, rumour had it that Aecht Schlenkerla was going to tap its seasonal Urbock that day.

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Kevin Mullan is a non-profit-CEO-turned-marketing-executive who for years harbored a very specific dream: to retrofit a fire truck into a rolling tap house that would serve specialty brews to adventurous beer connoisseurs.

This year, he finally cranked the engine on the project, literally. For his own birthday, he debuted his 20,000-pound craft-beer-spewing side gig in a party with his family and friends.

Some guests were skeptical at first. But the party — and 10 taps worth of Ohio’s finest microbrews — extinguished their doubts. Maybe even some of his own. Since then, the fire truck has frequented corporate events, birthdays, kids parties, festivals and more around Mullan’s home of Toledo.

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The Brew is Out There!

A few episodes back – Denny got to taste Drew’s beer and now the tables are turned! Drew tastes and discusses with Denny two of his beers – A Belgian Golden Strong and a Veterans’ Blend IPA. Are they any good? What could be changed and what the heck is that bottle Denny used to ship his beers?!?

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OKAY…The Pour Fool is changing a basic paradigm and doing it…right now.

I’ve stated before, on Facebook and Twitter, that a major brewery from the Midwest had become a part of the Seattle market and the more I tasted their beers, the more I was bummed that the lofty rep was built on beers that I found uniformly “Meh“. I did, of course, not name names, because I have NEVER used names in complaining about ANY brewery, in the almost 11 year history of The Pour Fool. I never even wrote anything mildly critical about any specific brewery, winery, or distillery. And I could have.

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Written by Franz Hofer for A Tempest in a Tankard

Writing about the history and culture of beer in Central Europe invariably involves acts of translation — not only translation of the German-language sources that I read, but also translation in a broad sense. The Russian linguist Roman Jakobson identified three modes of translation, including intersemiotic translation. Unlike “translation proper,” intersemiotic translation allows us to translate cultural phenomena such as customs or even the organization of space from one cultural sign system or linguistic code into another. In plain terms, intersemiotic translation helps us translate affective terms like Gemütlichkeit, or terms that refer to spaces imbued with cultural significance, such as a Stube or a Wirtshaus.

Such words, though, cannot be exchanged as one-to-one tokens. We cannot simply render Gemütlichkeit as coziness, or Stube as parlour. Indeed, as the Weimar-era cultural theorist Walter Benjamin observes in his essay, “The Task of the Translator,” there remains something of all languages that cannot be conveyed or communicated. But Benjamin sounds a reassuring note regarding the transmission of experience from one language to the next. The task of the translator involves incorporating “the original’s mode of signification, thus making both the original and the translation recognizable as fragments of a greater language, just as fragments are part of the vessel” (Benjamin, 78). Like words themselves, cultural phenomena are akin to fragments of a vessel that the translator pieces together in the “spirit” of the original.

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The success of Downtown Syracuse, in particular Armory Square, has been at the forefront of my interest and business priority since 1992. When Empire Brewing Company first opened its doors on November 3rd, 1994 I think we paid $3 per square foot; a fair rent at the time for a basement. And over the past quarter-century and five different landlords we have watched Armory Square grow into something remarkable. Local business people interested in creating a unique entertainment and shopping district of downtown primarily developed Armory Square, fostering the character we see today.

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