Category: beer

vale friends

Houston loses a fine family to the allure of CA, and the eternal promise of the perfect wave. No label and don jalapeño wasn’t quite enough to convince them to stay. Godspeed Grooms!



Well days two and three didn’t dissapoint by any means, although the attendant dust didn’t make for easy breathing. But then APF is the wrong place to be if you care at all about cardiovascular health. Judging by several of my fellow attendees, I’m very much in the pink, in that regard. Highlights included Joel Gion’s backing band primary colors, although he himself was delightfully out to lunch, no guesses as to why. But optimistic for a great album in the summer. We managed to snag a hammock this year, perched betwixt the main and amphitheatre stage, which made for an interesting aural experience. Really dug the horrors, that was a special treat. I also appreciate just how few people try to wedge themselves within the inch between you and whoever’s in front of you, proceeding to film everything on a phone directly in your line of vision. Seriously. Great crowd, tunes, food and amazing experience over all; definitely back next year! Bonus: making some new friends at the ginger man downtown and eating at rudy’s and saltlick in quick succession; really made us feel at home in Tx, which is just as well since we move there next month!

Berrong on Beer — Now in session: lower-alcohol beers


Nathan Berrong works at CNN’s satellite desk and writes Eatocracy’s beer column, “Berrong on Beer.” He Tweets at @nathanberrong and logs beers at Untappd.

American Craft Beer Week has come to a close but it’s not the only beer holiday on tap. May has been deemed Session Beer Month, a month-long beer celebration of…restraint.

American brewers have trended toward the extremes in recent memory. Session Beer Month seeks to change that and remind imbibers that beer can be low in alcohol and still maintain the desired complex flavors and aroma of craft beer.

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Berrong on Beer — Ale yeah! It’s American Craft Beer Week


Nathan Berrong works at CNN’s satellite desk and writes Eatocracy’s beer column, “Berrong on Beer.” He Tweets at @nathanberrong and logs beers at Untappd.

American Craft Beer Week kicks off today, a seven-day event celebrating the awesomeness of craft beer. If there’s ever a week of the year to slow down, take a breather, enjoy yourself with some good company and support something that is truly American, it’s ACBW.

The beer holiday, in its eighth year, should prove to be the biggest yet, with hundreds of events taking place all over the country. The celebration has become so prominent that the U.S. Congress has even passed two resolutions supporting the ideals of ACBW. And although this week is a big deal to beer nerds, the vast majority of people are mostly unaware of it. Here’s to changing that.

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Austin I

We made the pilgrimage to Austin for Psych Fest and were rapidly enamoured with, well, everything. The first morning saw us in the city center, which was amply endowed with bars and boutiques. Buildings commercial and residential were marvels of stone, concrete, steel and  wood of many hues and grains. Wandering wide-eyed through the metropolis we also experienced a strange and pleasant sensation : sunlight.

Shortly thereafter, imbued with excess vitamin D, we made the journey in our rental out to Saltlick BBQ in the foothills for lunch. I always feel that it’s incumbent upon me to push rental vehicles to breaking point, stressing every moving part, electronic component and spotweld if possible – we managed a bone rattling 120 in a Fiat on the German autobahn once, at great expense to Bec’s nerves and my forearms. We hurtled through splendid scrub on winding rural roads and gaggles of greckles, to be eventually greeted by the sweet smell of burning mesquite gently cooking our quarry.

The feast consumed, we took flight again, keen to make it in time for kick off at Carson Ranch. When arriving at the festival site just north of the airport, we were greeted by the odor of baked earth and greenery.  I was immediately reminded of my time as a ranch hand in Goondiwoondi, Queensland in the mid-nineties. It was a happy period spent largely hacking out boxthorn (Lycium) with a pickaxe along miles of lonely fenceline in 100+ degree heat. I would also tackle and bring down rams in need of having fly-blown flesh cut out by old Chief, an unpleasant experience for all concerned, to say the least. I digress. With these recollections playing through my mind, we strode through security and confidently handed over our exquisite, commemorative weekend passes for inspection, like two bright eyed schoolchildren on excursion.

A quick inspection of the venue revealed a magnificent backdrop from the amphitheatre in the form of the Colorado river and treelined banks. In the field there were many eclectic stalls, far removed from the main stage in the center. An early highlight was Bass Drum of Death. During their set, Bec used some of the more sensitive areas of her body to locate an ant’s nest. A trip to the medic was of little help; a request for anti-histamine was met with the response “come back to us if you stop breathing”. Our evening ended with a masterful performance by the Raveonettes. The heavy lunch, sun and cheap lager got the better of us and we couldn’t stay for BRMC sadly, lest we fall asleep and be trampled underfoot in the moshpit. Day one complete and a resounding success apart from incident with nihilist ants, we drove away and retired to our cheap hotel, happy visions of wonderful music, psychedelia and smoked meats dancing in my head.

first IPA

I finally got it together and brewed recently, the results were superb.

I used a fairly traditional IPA recipe, leaving most of the cascade malt in tact, ie., very little steeping was actually done. I also used about 2 pounds of black raspberries for an overall result that has strong citrus notes, very sweet and pleasant aftertaste. Next: extra stout in time for fall

Our first Homebrew I

Finding the bottles was easy, cleaning off labels not so much; stainless steel wool and hot soapy water worked best. Sadly our first crop of hops was less than abundant, so I’ve resorted to all bought ingredients for now…