Would you rather read about the fuss BrewDog’s Tokyo* or drink the beer? Given that the brewery released only 3,000 bottles few of us will have the option. But it would be nice to know what Tokyo* tastes like.
Zak Avery, reigning Beer Writer of the Year in Great Britain, has the answer.
His collection of videos is worth your time, particularly when he wanders off topic (like this discourse on sharing).
Don Russell speaks the truth today in his Joe Sixpack column, doing a little digging about the provenance of your favorite beer given all the chatter that arose out of the “Beer Summit.”
The lesson here: Drink up and find something else to complain about. Beer is not for xenophobes.
Funny thing is he asks up front: Does it really matter who makes your beer?
I think it does. And where the ingredients come from, and if it’s local (not that it always has to be), and . . . heck, just look at the mission statement. But no flag waving here, and when you head for the tavern on Friday afternoon (whoa, dude, that’s today) to grab a beer or two and complain it should not be about the beer.
Posted at Brew Like a Monk because the topic is Belgian beer.
Short version: Excellent book which you can order here. My experience is shipping is very fast.
Think you know where in the beer world this photo was taken?
Leave your answer as a comment. Also feel free to add a comment simply because the picture inspires you.
Hint: The devil is in the details.
Andy Crouch writes Breweries And Bars Should Kill The Shaker Pint . . . which is a fine idea.
I posted a comment at hit site that economics could get in the way. At issue is not just the shape and size of the glasses, but the quality of the glass itself. Check out wine stemware some time, and you’ll see the lighter, easier to break, stuff costs more. While I would agree that Riedel seems to have a scam going by suggesting you need a different shape glass for every variety of wine grape I also agree that lighter glassware better serves flavor and aroma — of beer or wine.
Before I wander off on a tangent about how breweries could learn a little about glassware, because the Hoegaarden glass Pierre Celis is lousy for drinking Belgian Whites or that I’d rather drink Chimay from a Rochefort goblet than the Chimay branded one . . .
Although Andy’s comment about my comment would indicate he disagrees about the economic issue pleasure humor me. Pretend you are sitting in a pub or restaurant and your beer arrives in a shaker glass. You ask the server to put it into something better. Could be a glass reserved for other beers. Could be good wine stemware (obviously a hypothetical because plenty of restaurants stick with small, cheap, hard to break glasses).
You are told that will cost another quarter.
Is it worth two bits to you?