A Place to Gather and Talk
“Nugget, Citra, Azacca, El Dorado, Chinook…â€
“2-Row, Munich, C15, Golden Naked Oats…â€
“5% ABV…â€
“40 IBU…â€
“Juicy…!â€
Mundane details. Every beer’s got ’em. Many go on for pages, like the fastener list for a space shuttle. But only ONE word matters, in choosing a beer, and it’s none of those. Quantity, in beer ingredients, does NOT = Quality, in any sense.
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The Brew is Out There!
One problem with us sitting here and giving our brewing advice – you never get to taste our beer! While we can’t ship everyone a beer, you can finally hear Denny’s feedback about Drew’s canned IPAs. We’re tasting Drew’s 45th Birthday IPA and Cape Point New South African Hazy IPA.
To listen to this podcast, please click… HERE!
Over twenty years had passed since I stopped off briefly in Bamberg en route between Prague and Heidelberg with an old friend on a crazy road trip in my grandma’s rickety Renault 5. On that sunny afternoon in the early nineties, we snapped the requisite photos of the Altes Rathaus straddling the River Regnitz before heading off for a Bamberger specialty that a fellow traveler in Prague had told us was absolutely de rigeur: Rauchbier. I still remember the light breeze that cooled that midsummer’s day as we sat down to a meal of Weisswurst and a taste of this fabled beer. For the life of me, I can’t remember where we ate, but I do remember that first perception-altering smell and sip of Rauchbier: this was possible in a beer?
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In a few short day’s time we will joyously re-release one of our most sought after creations, The Original 006 Hazy Double IPA. This little beauty has gotten us some great press this last year, being named among both the top IPAs and beers period in the USA by Craft Beer & Brewing Magazine, Thillist, and Forbes to name a few. But, it will only be sold in-house through our Tasting Gallery. Why you may ask? Because the brewing industry is fucking crazy and it’s almost perfectly engineered to make earning a profit as elusive as a North Korean travel agent.
This beer has prompted lots of questions over the years. For example people ask us all the time, “Why don’t y’all make this beer year-round?†Now people will inevitably clamor, “Why are you assholes not sending this out to the market and keeping it only for yourselves! We want it in our stores! We want it in other states! Pitchforks and torches! Rabble Rabble!†The answers to both these questions might give you some visibility into how the brewing industry works, and especially the game-within-the-game – hop contracting.
Want to read more? Please click… HERE!
One of the FAQs of The Pour Fool, out of several thousand emails, in our first ten years, is this one or variations thereof…
“Can you help me understand hops? I know what they do but there are so many of them that I can’t keep them straight. How do they taste? Are they about more than bitterness? What’s the deal with these things, anyway?â€
Well…how much time do ya have? This is a HUGE subject.
Want to read more? Please click… HERE!
Bamberg’s one of those places that you immediately sense is a beer town. The moment you step off the train on any given day, you’re greeted with the sweet aromas of malt from the Weyermann facility just north of the train station. And oh, the aromas in the air! A cascade of caramel and brown sugar sweetness, hazelnuts and chocolate, malted milk, freshly baked dark bread, and cookie dough!
Want to read more? Please click… HERE!
By now, you’ve read and heard quite enough wordplay about “Can Do†and the other dozen or so can-related descriptors that are applied to breweries which “buck the conventional wisdom†and put their suds into sealed metal cylinders. I’ll spare you another one and just observe that, if you are one of those benighted souls who STILL believes that cans are some cheap marketing trick or that you can “taste the can“, you should seriously think about getting with it. Cans are a FAR superior vessel, in nearly every way that matters, to glass bottles. They don’t suddenly spring leaks from the cap, don’t shatter and cover your floor or car or cooler with blood-seeking shards and stale beer aroma for two weeks, and they chill LOTS faster than do the traditional glass packaging.
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Apparently it happened at a campground in Port Hedland, Australia where some careless campers left their beer out before they went to bed . Not realizing the danger they put their beer in, it was reported to the campsite owners that there had been a pig running around the past few nights getting into people’s belongings. One camper who was set up across from the victims said they woke up and witnessed it all.
Want to read more? Please click… HERE!
Eight years ago, Dogfish Head and Boston Beer Company teamed up to brew a collaboration beer for the annual SAVOR craft beer and food pairing experience.
Today, the two companies announced the signing of a definitive merger agreement valued at about $300 million.
The deal is expected to close in the second quarter.
As part of the transaction, Dogfish Head co-founders Sam and Mariah Calagione will receive about 406,000 shares of Boston Beer stock (NYSE: SAM), valued at $314.60 per share, making them the largest non-institutional shareholders in the company, behind Boston Beer founder Jim Koch.
Want to read more? Please click… HERE!
The brewmasters at Tennessee Brew Works are doing their part to try to improve international relations with their latest collaboration, this time with Killarney Brewery Co., an independent Irish Craft brewery located in Killarney, County Kerry, Ireland. The two companies have struck up a relationship and an agreement to travel to each other’s locations to create unique beers, one here in Nashville and another on the Emerald Isle.
Want to read more? Please click… HERE!
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