American Craft Beer Week - The Collective

Even though i catch myself doing it from time to time, i really dislike using the term ‘scene’ to describe any community of people linked together by common ideas. To me, it makes the group in question seem transient or passing. To get to the point of even being lumped under such a term though, there has to be enough support and investment to build the community mindset. So this is why I choose the term Collective. It takes people who are there for the love of something, it takes people who are there to further that something’s potential, and it takes people who are there because they realize that the strength of unity is no accident.

The Craft Beer Collective is quite impressive. There is a central goal or ideal that lingers over every corner of activity within the craft beer world. On some ends are the relentless collectors or completists looking to gain access to everything they can by any means necessary. On other ends are those looking to get as locally involved as they can, showing appreciation for what their local brewers or distributors do and will volunteer themselves to the cause. Other ends find groups and clubs, sometimes quite specialized, who gather together under a common understanding and use power in numbers to bind themselves and their goals. Others just float, they like to experience a little bit of everything and find that craft beer attracts a lot of friendly, like minded people who are a lot of fun to just sit and have a beer with aside from stigma or expectation.

Hovering above all of this are the tools of unity, the references and maps that are shared uniformly by those who enjoy craft beer and those who making a living from it. Some are as simple as a website, magazine, or newspaper and others are events that can serve as a proving ground or marketing exhibition for all to revel in and experience.

The collective mind though has one common tie that binds all of its components. Everyone is here for beer that’s made honestly from the best ingredients in the world by the best brewers in our country. Support is at the forefront as the craft beer world realizes amidst all the fun that it is still the little guy. The collective has arrived with and achieved greater understanding of what support systems are all about; simply by our placement in the grand scheme of things, we’ll always have an eye over our shoulder for Goliath.

So what makes the world go round in this community of craft beer brewers and drinkers? Well, a whole lot of stuff.

Most importantly, there are so many breweries and brewpubs that go to great lengths to build relationships with their customers. They throw them parties and special events, they invite them into their breweries to help out, they use them as a test market. Dogfish Head’s Sam Calagione writes in his book, Brewing Up A Business, “We were fortunate to have some really savvy, beer-drinking regulars who were more than happy to give us their opinions on which beers worked and which ones didn’t. We would tweak the recipes to satisfy our own palates and those of the customers who understood the kinds of beers we were trying to brew. They shared with us what they were looking for in a beer, and we tried to educate them on the kinds of beer we were hoping to brew. These regular customers and the staff and Dogfish Head learned a lot from each other.”

The communication between those making the products and those buying them is extremely tight knit for an industry that has begun to post multi-billion dollar retail sales numbers in recent years. The connection and interaction is kind of amazing in the face of those numbers.

Falling right in line with this, competition between craft brewers is rarely perceived as something more than a bit of fun. In a market with so many options, it would seem that everyone would be clawing at shelf space and sales, but many craft brewers are quick to note that everyone is the little guy in the face of the macro breweries. Craft brewers support each other, brew together, offer up equipment at good prices when they expand, and even hang out together. Despite the thousands of different stories and backgrounds that make up the people working in the craft beer industry, there’s one spirit common to them all and it’s one worth celebrating through their hard work and their products.

For those with all the other jobs there are to have in the world, there’s a world of possibilities available to them and they’re all taken advantage of to the fullest. From weekly trips or after work stops to the local brewpub and beer bar to cross country treks for brewery tours and beer unavailable on their home turf, craft beer drinkers let little stand in their way.

Clubs support the industry greatly whether they are formally driving towards a certain goal or simply giving people an excuse to get together. They are varied far and wide: While some gather to brew their own beer, others gather to trade beer from all over the country as they sample and tell tales of how they’ve gotten some of the rarest beers in America. Other groups seek to educate in a relaxed atmosphere and others simply want to exhaust the possibilities of their city’s available barstools. Many brewpubs and bars are quite accomodating towards the quirks these clubs may have (this includes clientele).

It is easy to stake this claim with no research done whatsoever: the biggest number of people flock to the quickest source and get the majority of the information. Beer Advocate is the epicenter of craft beer’s informational and social needs. It is a database, a meeting place, and an educational kiosk where one can get quick answers to a ton of beer related questions. Jason and Todd Alstrom have created a place for beer lovers, beer geeks, and beer inquisitors to have their voices heard and questions answered. Aside from 35+ specialized message boards, one can easily find information on beer styles, serving and pairing suggestions, events, venue information, and complete offering histories of just about every brewery in the world. Plus if you ever wanted to know what some random dude in Alaska thinks about a beer, you can look up his thoughts on any beer he cares to place a rating on.

Likewise, you’ve got Rate Beer, another great resource site. With an organizational bent that’s a bit different than Beer Advocate, Rate Beer is a great reference. With breakdowns of states and countries where you can look up your local distributors or brewpubs, the site is a definite one-stop source for tons of valuable information. The more you hop around the site the more you will find including homebrew recipes, a glossary, and some well thought out articles.

From homebrewing to news and tasting notes, the craft beer airwaves are full of voices and the sounds of glasses being filled. Podcasts and webcasts pop up all the time to the delight of cubicle workers from coast to coast. Simply searching through google will turn up a ton of options and digging through the archives of many different shows will always yield some very interesting and relevant surprises.

Radio shows include:

Basic Brewing Radio
Craft Beer Radio
The Good Beer Show
Big Foamy Head
The Sunday Session
The Jamil Show

The internet even has a hub for its pros to hang out in. ProBrewer.com is a comprehensive resource for the craft beer industry to get business ideas and tips, buy or sell equipment, seek out help, advice, and employees, and discuss industry trends and issues. Featuring articles, message boards, and classified ads as well as a database of suppliers and vendors, a lot can be learned about the business by just reading and watching.

While you’re online you may as well check in with the zillion beer bloggers worldwide. With everyone from brewers to bar backs blogging away, if you want to get up to speed on what’s happening in with a brewery, country, city, or specific brand of beer, you can find it on a blog. Really easily. Some bloggers are high profile and give readers a glimpse of things that they’d only hear stories of well after the fact, while others are dedicated to reporting on one topic and one topic only, but do so everyday. You’d really be hard pressed to have an interest in something beer related and not find a blogger talking about it. Blogs are also being used as a link between breweries and customers or bars and patrons, it’s a great bridge that doesn’t require the purchase of webspace or a webmaster. I personally have my own little rotation of blogs that I’ll check each day just to see who’s talking about what. My favorite blog right now is Jay Brooks at Brookston Beer Bulletin. He posts so much great content and has so many great links that he is a must see.

Other great beer blogs (there are so many):

Charlie Papazian
The Lost Abbey
Appellation Beer
Seen Through A Glass
A Good Beer Blog
The Brew Lounge
Liquid Diet Online
Russian River
Rick Lyke
The Beer Lass
Hair of the Dog Dave

So you like to take your information on the train or to the dentist’s office, do you? Not a problem, some of the most well known voices of Craft Beer are all tangled up in the monthly and bi-monthly beer publications that serve our entire nation. From the many brewspapers that localize their news and keep entire regions up to speed to the nationally distributed magazines that feature great stories and interviews, there is certainly something in print for every level of the craft beer appreciation. There are trade magazines that go directly to the members of the industry and there are mags that only deal with brewing beer at home, both of which include work from writers who are quite active in many other parts and segments of the industry.

From publications like All About Beer, Celebrator, Draft, & Beer Advocate to Zymurgy and Brew Your Own to New Brewer, to the brewspapers like Brewing News and Ale Street News there is a need for depth and diversity when it comes to writing about beer. Some of the industry’s finest writers about beer are able to service all of these different types of publications and more while running their own blogs and actually getting out of the house for a beer once in a while. Some beer writers names you should know are: Stephen Beaumont, Stan Hieronymus , Lew Bryson, Don Russell, Andy Crouch, Garrett Oliver, and Carolyn Smagalski and Bob Skilnik and Maureen Ogle. Between them they’ve written books, articles, and torn through cyberspace in addition to leading lectures, discussions, tastings, and beer dinners. Among them there are very few topics that have gone undiscussed.

Any talk of beer writing calls for a mention of Michael Jackson. He will always be The Beer Writer and The Beer Hunter. Mr. Jackson invented beer writing and always wrote with passion and care, inspiring more people in the beer world than could be realized. His passing last year was quite sad, but if ever there was a test of the craft beer collective’s unity, they certainly passed, sending him off honorably and with much praise.

So when do we party? All the darn time actually. There are beer festivals, beer gatherings, beer dinners, and promo events daily in the United States. Now whether or not one is right around the corner that’s a different story, but with the average American (I guess I can consider myself to be one of those?) living within 10 miles of a brewery, options are usually more than they are less. Bigger events like Great American Beer Festival, Savor, Extreme Beer Fest, and American Craft Brew Fest attract people from all over the world, while most states have a bunch of festival that attract breweries from across the country. There are also many smaller festivals held in cities throughout the year that celebrate specific beer styles, wood aged beers, and the release of yearly offerings like, most recently, Maibocks.

If all this is any indication of the power in numbers craft beer has as an industry, keep in mind it is by far the minority when it comes to beer production and sales. This works to craft beer’s advantage in many ways, but still as the industry and popularity continues to grow each year it is interesting to see how each part of the collective grows with it. There’s room for everyone and some of the best things are surely yet to come. So as this weeklong celebration of American Craft Beer gets closer to its end, why not take a look ourselves and be proud of the different ways we’ve contributed to its success. I consider myself lucky to have had the limited experiences that I have had and look forward to many, many more in the years to come.
Read more!

American Craft Beer Week - Homebrewing

I haven’t brewed a beer in a few months. It’s a lot more fun when there’s something sitting in the carboy and you’re keeping a steady eye on it, waiting to bottle it up and share. Situations being as they may, I was lucky enough to save a batch that i thought would be lost back in February and it turned out to be one of the better beers that I have made yet.

So i’m back in business. New brewery, different kettle, more organization, more space to maneuver. Things are looking good. I had to take a half day from work last Tuesday, so i got myself my ingredients and set out to finally make a beer that i’d designed a few months ago. It certainly wasn’t the best brew session i’ve had yet, i tried some new stuff, showed my rustiness a bit in some parts, and came out a couple of gravity points below where I’d wanted to, so this beer isn’t going to be exactly as I’d wanted it, but we’ll see what happens.


I had two major objectives when i sat down to make a recipe for this beer: Make a hoppy red ale and use rye. So a name immediately popped into my head and from a long and winding tune i could hear the words: Rye Rye Rocco, but this beer would not be made in honor of Mr. Esquandolas. My longtime friend and current Jacksonville native, Johnny Raucco is getting married in about a month or so. I’m not able to make it down there for the wedding, so I brewed this beer in tribute to him and his lovely wife to be. It’ll actually be just about ready to drink on the day they get married, so i will be sure to do so on their behalf.



Raucco’s Red Rye

3 lbs Rye
2 lbs Carared
1 lb Caramalt
3 lbs Extra light DME (late addition 39 mins into boil)

1 oz Cascade pellets for 60 min
1 oz Crystal pellets for 5 mins

Music: The Go! Team - Thunder, Lightning, Strike

I’m doing a 2 oz Cascade dry hop in the secondary as well.

So i was really excited to brew and took my time sanitizing and making a 2 Liter starter with Wyeast 1084 (their Irish Ale yeast) last Monday night. Laid everything out nicely and was ready to roll for Tuesday. I’d forgotten to get muslin bags for my grains, so I had to put everything into my big nylon hop bag, which would turn out to be a problem.

I already wasn’t excited about doing this because 6 lbs of grains in one bag doesn’t lend itself to much of an equal distribution of water to grain. The stuff on top or in the middle isn’t going to reach the same temps as what's on the bottom…so i knew i’d be stirring quite a bit. Not the problem. The problem was the fact that the bag either burned or ripped in the kettle. I am assuming the force of six pounds of grain right down onto the bottom of the kettle melted two nice tears into the bag.

So now not only am i far from optimal steeping conditions for myself, now i have grain coming out of the bag everytime i stir. This would have been much better if i’d had some bags and actually been able to perform a real steep of these grains.


So that was an adventure. I pulled the bag about 10 minutes early because i didn’t want any more grains in the wort and i was concerned about the weight on the grains on bottom right against the heat source. The bag was pulled, I had to perform some straining magic to get about 2 lbs of grain out of the kettle and then i was finally ready to boil. I added a little bit of light DME and waited for my three gallons of water and sugars to get to a boil.



It came and it wasn’t the most ferocious boil i’d seen, but it was a boil nonetheless. In went the first hop addition and the hour long boil was on its way. I did my late extract addition with 21 mins to go, gave everything a nice solid stir, then dropped in the immersion chiller at about the 20 minute mark.



Crystal in at 5 and everything was fine and dandy. I’d like to use crystal more in the future. I have a feeling they’re going to get hidden a bit by the dry hop, but my wort smelled wonderful during cooling. My specialty grain issue may have marred the appearance and gravity of my beer (came out at 1.050 and I wanted 1.053), but it sure did smell nice.


My growler of starter had been eating away for about 22 hours and went into the wort hungry like….sigh…the wolf. It took a while longer to get down to pitching temperature, but i pitched at 66 degrees and had my fermenter down to about 62 by morning. My airlock was showing activity when i woke up Wednesday morning, so things got started in much less than 12 hours.

I plan to keep the fermenter as close to 62 as possible which means the temperature inside during fermentation will be right in the middle of the 1084’s recommended temps. For a yeast i’m using for the first time it seems like being right in the middle will show a lot about how the yeast performs.





So I’ll keep you posted on this thing. I was relying on that steep for a lot of the beer’s character and i wasn’t able to do that step the way i’d like to, so we’ll have to see what effect it will have on the finished beer.

I’ve already got my eyes on the next batch and it should only be a couple of weeks until the next session.
Read more!

American Craft Beer Week - The People

At every turn in the Craft Beer industry there’s a character. This is not a profession defined by age, singular style, beliefs, or rank. Beer can be made so many ways, packaged so many ways, and sold so many ways and for every variation there is a man or woman with a story to go with it. American Craft Beer has many identities and without the following people, we would have a far different (and less exciting) group to look up to.

Of course this list could be much, much longer, but i wanted to highlight the people that spring into my mind immediately when i think about what i love about the Craft Beer landscape in America.

Garrett Oliver – Brooklyn Brewery

Garrett Oliver is a Craft Beer megaphone. His voice has carried to countries all over the world and his message and delivery are so on point that even those with their noses completely in the air cannot avoid the logic in his thinking. More importantly though, his work speaks for itself. Whether he’s pairing food with beer or just mashing in, Garrett talks a good game and backs it up every time. He has paired beer and food for top class chefs and has duked it out with top sommeliers to prove beer’s supremacy. The guy’s been on Martha Stewart, ok? What you get out of a conversation, presentation, or written work from Garrett is not only passion, but cold hard fact. He is going to get you to think harder about beer and he’s going to get you to enjoy it.

Phil Markowski – Southampton Publick House
Often times in the world of Craft Beer, a brewer is so much like their brewery that the line between the two are often blurred. Not every person who loves great beer knows who Phil Markowski is and not every person who loves great beer knows about Southampton Publick House. As one of the foremost voices in America on farmhouse ales, Phil’s line of beers are jaw dropping. He packs a ton of flavor into each beer, but doesn’t over power you. His versions of Saison, Quadrupel, and Biere De Garde are absolutely benchmark representations of their styles and his Double White is something you’ve just got to experience for yourself.

Charlie Papazian – Founder: Association of Brewers, Zymurgy – President: Brewers Association
Some of the hugest voices and proponents of great beer have come from men who will never be known for owning a brewery. Charlie Papazian’s passion and commitment to beer is something that has made Craft Beer the industry it is today. Tangled up in the homebrewing obsession during his days as a nuclear engineer, Charlie’s notes on brewing became a book and his book became a bible. He founded the Association of Brewers, Zymurgy Magazine, and the Great American Beer Festival. His work in organizing and unifying hundreds of thousands of people with a few common goals is hardly paralleled in this industry.

Sam Calagione – Dogfish Head Brewing Company

Sam’s crazy, everybody knows that. If you’ve listened to him speak or even just looked at what he’s done from a far, you know it. His madness was put to great use though and he opened his little brewpub and slept on a mattress there each night, eventually making some of the most interesting and talked about beers in America. He might have fumbled towards greatness, but Sam has shown himself as one of the most amazing business minds in Craft Beer. He knows how to turn heads and connect with his audience and he looks like he has a lot of fun doing it.

Rob Tod – Allagash Brewing Company
Tucked into the upper pocket of the East, Rob Tod’s Allagash Brewery turns out amazing Belgian style beer year after year and the more he tinkers and experiments, the cooler things we get to taste and enjoy. Rob was an early pioneer of Belgian style brewing in the US and has inspired a ton of breweries as a result. From his core lineup to his great line of barrel aged beers, Rod Tod has pushed further and harder in his new and expanded brewhouse with beers like Fluxus, Black, and a real honest to goodness lambic infecting and inoculating itself in his very own koelschip.

The Careys – New Glarus Brewing Company
Dan & Deb Carey run the kind of brewery that is a glowing example of what the American Craft Beer industry is all about. Is it because they use all natural ingredients? Is it because they make award winning beer? Is it because Dan left Anheuser-Busch in pursuit of better beer? No and no and no, but things like that certainly don’t hurt. The New Glarus Brewing Company was born from a dream and a chance and their success was raised from their hard work and dedication to products they believe in. New Glarus beer is New Glarus beer, that’s all there is too it. From the madly popular fruit beers to their amazing Unplugged Series, New Glarus typifies the adventurous spirit of the American Craft Brewery.

Tom Dalldorf – Celebrator Beer News

The Wavy Gravy of craft beer, Tom Dalldorf is the enthusiastic voice behind such industry necessities as the Celebrator magazine, the CBN Evening Brews and the Rolling Boil Blues Band. Tom’s work spreading the good word of Craft Beer is unique and seemingly endless. He speaks, he reports, and he contorts song lyrics all for the love of great beer. His efforts take him all over the country and he is as much a proponent of the industry as he is the products that are served within it.

Michael Jackson

You heard it from many brewers shortly after his passing: Our beer wouldn't be here if Michael hadn't talked or written about it. The reemergence of entire styles of beer have been resurrected shortly after Michael wrote about them. Somewhere between his dedication to the subject, his knowledge of the object, and his understanding of humanity, Michael's work took ahold of an entire industry. One of those rare people who is able to completely dedicate himself to what he loved, Michael worked for beer the way a professor works to shape young minds. With his eyes way beyond the physical makeup of a pint, Michael wanted to understand the people the beer came from, he wanted to understand the land on which they brewed it, and he wanted to show how these elements could inform you, but you couldn't fully understand them all until you sat down in a pub with friends to get the whole experience. Everyone's got a Michael Jackson story and they are always told with great care. Sam Calagione told a great story at the Tutored Tastings this year about driving Michael from Philadelphia to Delaware while listening to jazz CDs. All we can do now is look back, but without continuing to learn from Michael we're not holding up our end of the deal.

Feel free to add more people in the comments section….
Read more!

American Craft Beer Week - The Brewpub

There is a certain simplicity and learning curve that i’ve experienced in drinking beer at a brewpub that’s not necessarily something you can achieve by hounding down great cases or sixpacks or bombers. It’s something that i didn’t necessarily realize until i’d brewed some beer of my own really and it’s no hard and fast rule, but it sure makes sitting down in a brewpub a lot of fun. A brewpub is alive; in some ways like a mouse on a wheel doing the same thing over and over, but in other ways like some wild adventurer damning the consequences and taking a big chance.

Even if you’re sitting down at the very best of brewpubs, you always run the risk of imperfection. It’s part of the business. I’d say that you meet it too, you’re bound to, but your reward for rolling the dice is that you run the risk of perfection as well. The factors at play when supplying your drinking population with beer made on premises have demands that fluctuate constantly. Even the best run brewpubs have to fly by the seat of their pants a bit. A big run on one beer or an unexpected bus full of nuns could run your munitions shed dry in a hurry, so then what do you do?


Brewpubs are constantly changing environments and that is one of the things that makes them so much fun to drink in. There’s more room to try something spontaneous and make do with what you’ve got. Keeping your core intact while maintaining interesting variety is a true balancing act though, you might be able to do an amazing one-off, but the demands involved with meeting the expectations of your patrons isn’t something you can just do, it’s something you have to do. And you’ve got to be quite good at it.

If anything in American beer drinking culture parallels that of the great Real Ale pub culture of England, it is our brewpubs. In the land of Real Ale, a beer drinker will walk in and taste a pint to see how the cask is pouring. If it’s not to their liking then they’re off to the next pub, simple as that. While we’re not exactly blessed with the same number of options in terms of brewpubs over here, the same rule of exclusion applies to our tap lineups. Sometimes something is tasting so great that you won’t even consider a different beer and other times a beer just isn’t doing the trick for you, so you set to work with something else.



The best brewpubs, of course, will have a strong handle on quality control, kegging schedules, and consistency, but even so sometimes a beer will just have to get moved a little early to free up room in a tank or save an empty tap. Sometimes you’re right in the midst of this and need to bounce around the tap list a bit until you find something that works.

In some cases, this jump around the list will give folks a chance to have new experiences with beer or at the very least identify beers that taste very different than what they are used to. By virtue of the business, customers inevitably expand their knowledge of beer styles and in some cases get turned onto a beer or a type of beer that they find themselves loving that may have gone completely passed them if the ‘closest thing to Miller Light’ wasn’t pouring so hot or happened to be out at the time.

SIDE NOTE: I have to commend the fine owners and employees of brewpubs across America for finding ways to appease the customer who asks for the closest thing to X Beer (most recently in my travels a swift Iron Hill bartender handling a request for ‘the closest thing to Corona…..on tap’), something i am sure they deal with a lot. Some brewpubs brew beers specifically for this set, while others don’t provide the option, but know how to describe their beer in a way that’ll eventually get a bite. The reality is that BMC has trained a ton of people and the brewpub is where they become untrained a little bit at a time.



The brewpub is extremely neighborhood centric. A whole crowd of people locked in by virtue of geography become part of the regular crowd. They adapt their tastes to what’s available and choose their favorites. Sometimes they get a little daring and try something new. Many brewpubs are family friendly too. The brewpub invokes a different spirit than a bar, it’s about something different than what a bar is about. It is centered around the talents of one mind or the collective mind of one team and it takes to the stage day in and day out.

If the beer is wrong, there’s only one place to look. When the beer is right, there’s only one place to point the applause. Fair as fair can be.

In addition to all this, even if they’re just spitting out information they’ve been made to memorize, brewpub employees will know the score on their beers. It’s nice to be told what kind of malts or hops have been used or what a brewpub has tucked away in a barrel downstairs that you’ve got to come back for. Better yet what beer goes really good with that signature salad or sandwich.

So visit your local brewpub this week, drink a beer that’s unavailable anywhere else in the world. Take a look around and see the local folks, the regulars, the staff. Realize that this has all been built on the power and knowledge of what beer can do. The hard work that goes into just having the opportunity to take the risk of opening a brewpub is immense, imagine what it takes just to keep the lights on once you’re open.

My local guys:

The Sly Fox
Iron Hill - Phoenixville
Victory Brewing Co.
McKenzie Brew House
Rockbottom Brewery

RIP Destiny Brewing Company. I am trying to break in to see if the kettle is still there. It looks like part of the bar is in a heap on the back stoop. I admit that i have been and will continue to snoop around and pull out a copy of Ale Street News for myself everytime they drop off on the front step.

Read more!

I Love A Parade

Welcome to American Craft Beer Week. Didn't know it was here? Didn't know it was coming up? Yeah, things have been quiet about it in all of the usual spots.

Well i'm celebrating.

Each day i will spotlight a different element of craft beer and the current plan is to provide a bit of commentary by me, followed by some links you can follow to great examples of each element around the web.

The week is leading up to Savor, so i figured a link was in order. This is going to be a great event and more importantly, it's gonna be an important event.

Speaking of, Friday i'm gonna post about beer and food. In what capacity i don't exactly know just yet, but if you folks want to send in any beer and food pairings you like or recipes or anything i'll be sure to post them up. Feel free to email me.



Simple as that. Read more!

Insert Foot In Mouth, Wiggle Toes, Repeat

Dear Internet,

I screwed up. I made a big mistake last night and i've got to tell you about it. Sometimes when you're out and having a good time with friends and have something in your mind that you think will be funny it backfires right in your face.

As an elaborate scheme involving stolen barstools,a rivalry that doesn't actually exist, and the normal merriment that goes along with an average Thursday at Teresa's Next Door, i went too far.

In trying to bring two worlds together, i tried to further a joke by introducing a friend as the Aunt of Mr. Bryan Edward Beetem, a mistake with consequences that did not fly into my mind quickly enough upon setting these wheels in motion.

I broke the first rule of common decency; never, ever move conversation towards anything that may lead one's mind towards a woman's age. As the needle on Henchy's iPod scratched to halt, a roomful of eyes set upon me, a schoolboy ran by and kicked me in the shins, my stocks dropped, and a Month Of Sunday's repentence was prescribed, i knew i'd made a terrible mistake.

Innocent as the line was, with full intent on confusing the bejesus out of Bryan upon his return to the bar, it fell flat on its face.

Despite my pleas, despite backing from the husband of the offended, i find myself here in internetland and in the dog house. Let this post ring out as an official apology to the millions of readers that could possibly read this (although i get about 20-25 hits / day), hopefully the magnitude of this public confession will lend some hand in mending the wound opened by my words. I am shamed officially and continually. I strive to show my face in public once again, possibly on Wednesday.

At least we all see eye to eye on the Southampton Quad. Read more!

Caps and Crafts

It’s that time of year again (actually it has been, I’m a little late in posting this) for all of you Troegs fans out there. The Art of Drinking Troegs 2008 is about to begin. The yearly art contest challenges you- yeah, you – to make something awesome out of Troegs bottle caps. If you’ve been to the tasting room and gift shop, you’ve seen some of this art on display. There are prizes involved, you’ve got to drink beer to get the caps, everybody wins even if some people lose. It’s pretty awesome.

May 15th is the official kickoff for this year’s Art of Drinking Troegs contest. You can get your supplies at the following bars. It’s arty, it’s crafty, please do not eat the paste no matter how much it smells like root beer. So get out there, drink some Troegs, turn your living room into an art studio and let your inspiration flow as the fella says.

If people want to send me pics of their stuff i’ll be glad to post them up. Click ' Read More' for some pictures i took around town just for the heck of it. Next stop, bottle cap swimsuit calendar.











Read more!