The paragraph:
“If you have a starch and you break it into small sugars, technically you could call it beer,” says Zoran Gojkovic, director of brewing science, yeast and fermentation at Carlsberg. “Banana, it’s a starch. If I break that and make a beer, it will be banana beer. We did try, it did not taste good.”
The (short) paragraph:
“You can almost call (pumpking beer) the original pastry beer,” says Phil Markowski, brewmaster at Two Roads Brewing in Stratford, Conn.
The paragraph:
The packaging, which describes Cold Standard as an “American Lite Brew,” reflects founder and CEO Joe Chura’s mission to change how people think about the category. “We don’t call an electric car a ‘non-gas car,’” he says. “Nonalcoholic beer is one of the only things we describe by what it’s missing, and I think that holds the whole category back.”
A bonus this week, because you may notice something similar about these two Bluesky posts from different sides of the Atlantic:
Happy hour in Navy Yard. Couple at the end of a full bar is showing each other videos on their phones, full sound. They leave. Another (younger) couple takes their seats. They order drinks … and then start scrolling through TikToks on their phones, full volume. Of course.
— Fritz Hahn (@fritzhahn.bsky.social) October 23, 2026 at 5:39 PM
I'm quite tolerant of kids in pubs, it's the parents are the issue. Currently in a quiet pub and the parents have their kid dressed as Michael Jackson (yes, that one, not 'our' one) and dancing to Smooth Criminal played loudly from a crappy speaker phone, on repeat. Kill me f#cking now …
— IrishBeerHistory (@beerfoodtravel.bsky.social) October 24, 2026 at 7:47 AM
The paragraphs:
“Will death metal still be played in the men’s room???” the very first commenter asked.
“The answer is somewhere between Yes and Hell Yes!” (Greg) Koch answered, promising that “It WILL return. Louder.”
The paragraph:
The brewery is still in the original location behind my house. The commute is fantastic. The Brewery is a 1 bbl hot side and 2 bbl cold side system with four fermenters and one bright tank. It’s a small operation but it does the trick.