Michael Jackson and A Day of Reflection

After seeing the news at Jay's and Lew's respective sites this morning, I feel even more fortunate to have met Michael for the first time this past spring. Our 10-minute conversation was memorable and will be cherished. Here's to a larger-than-life man who, in his pursuit of better beer, helped pave the way for what we all can fortunately enjoy today! [new links] All About Beer Brewers Association Morning Advertiser MSN (UK)

Getting Started in Homebrewing - Racking to a Secondary Fermenter

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Racking (in layman's terminology, moving or draining) to a secondary fermenter is not absolutely necessary. But, I figured it didn't involve that much extra effort, bought me a little more time before bottling, and increased the chances for a more clear, stable, and better beer. The jury's out on those last three claims until I pop open the first bottle. But, the big idea is getting it off the sludge of yeast and other matter that had fallen to the bottom of the bucket after the primary fermentation had completed and allowing the beer to condition a bit more.

After a week in the plastic bucket that served its role in the primary fermentation, the frothy crud produced during fermentation (aka krausen) had mostly fallen to the bottom along with other particles (hops, proteins, and other stuff that I'm sure I'm not aware of) that didn't get strained out on its way into the bucket.


How did I know that it was ready to be racked? Well, honestly, I didn't. The fermentation never got up to a vigorous level of activity, but krausen was being produced...and had subsequently fallen. Watching the airlock bubble at a couple of times per minute for a few days, then not at all for a couple of more days seemed to indicate that some level of fermentation had indeed taken place. Plus, when I took the hydrometer reading, the result was 1.020 (down from an OG reading of 1.050). So, even though there may still have been a bit more fermentation yet to take place in the secondary (which, by many accounts, is not surprising), I felt comfortable racking it to the carboy.


Getting the beer into the glass carboy serving as the secondary fermentation vessel started with, you guessed it, sanitation. The glass carboy, racking cane, plastic tubing, and airlock (to be used again on the carboy) were all soaked in the bleach solution to be sanitized.


After a thorough rinsing and drying of these parts, I started the process of moving the beer. I filled the plastic tube with water, attached it to the racking cane, submerged the racking cane in the plastic bucket full of beer, and allowed the siphoning to begin. I ran the water out of the tube into a plastic cup until the beer started running through, then took a sample from the tube for a hydrometer reading, then shoved the tube to the bottom of the glass carboy. I was careful to minimize the splashing, or aerating of the beer, as it siphoned over from the plastic bucket. With the fermentation mostly completed, there was no need to get more oxygen into the beer.


If I thought this whole process of making beer required patience, then the secondary fermentation was the true test. The plan was to leave it in there for two weeks before bottling it. I kept the carboy covered with a brown paper bag (with a hole cut in the top for the airlock and neck to stick out) and kept the temperature regulated between 68-75F (best I could do in the northeast's summertime). After 8 days, things got interesting. Days 9-12 all of sudden brought more vigorous bubbling in the airlock than it had experienced in the primary. It coincided with a dramatic shift in the weather...cool, damp, rainy conditions. Approximately 3/4" of loosely packed bubbles sat on top of the beer for almost 2 days as it bubbled through the airlock several times a minute. Then, it began to subside and the bubbling slowed.


Days 13-17 saw no activity whatsoever. This led me to believe that it may be ready to bottle. Adam loaned his "beer thief" to me so that I could taste the beer and take a hydrometer reading. I did not, but planned to do so before making the decision to bottle the beer.

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The Mystery of the Pyramids

No, not a tap list update from the Flying Pig. Rather, a curious update from the good folks at Pyramid who seem to be up to some suspicious activity out there in the Greater Northwest! This should be interesting....if anyone runs into it and has a chance to try it, let me know how that goes. =============================================== Pyramid Introduces Imperial Hefeweizen, a Craft Beer Category First 2007 Limited Edition Specialty Brew Continues Tradition of Wheat Beer Expertise SEATTLE--(BUSINESS WIRE)--Aug. 29, 2007 Pyramid Breweries Inc. (NASDAQ:PMID), brewers of the award winning Pyramid Hefe Weizen, today introduced Imperial Hefeweizen, the first in a line of new limited edition, specialty beers known as Pyramid's "Brewers Reserve." "Pyramid pioneered the wheat beer market back in '85 with the first year-round wheat beer brewed in the U.S. since prohibition and soon followed it up with our American style Hefe Weizen. Now we're taking that wheat beer tradition one step further by introducing one of the first, if not the first, Imperial Hefeweizens brewed and distributed in the U.S.," said Art Dixon, Seattle Head Brewer for Pyramid Breweries. "Our team is truly pumped to feed our passion for wheat beers in this new select Brewers Reserve release." Pyramid's new Imperial Hefeweizen, like our flagship Hefe Weizen, is a smooth, unfiltered ale, but also features a pleasant hop flavor and a more full-bodied and robust taste. The limited edition ale is brewed in small batches of less than 120 barrels using the finest West Coast ingredients, combining 60% malted wheat with Nugget and Tettnang hops for a robust, yet surprisingly refreshing taste. Pyramid Imperial Hefeweizen has an alcohol by volume level of 7.5%. "Beer aficionados are in for a one-of-a-kind taste experience with our new Brewers Reserve beers," said George Arnold, Master Brewer for Pyramid Breweries. "Starting with our inaugural Pyramid Imperial Hefeweizen, these limited edition beers are specifically designed for those who want to take their craft beer experience to the next level." According to Arnold, West Coast brewers were the first to brew 'double' hopped versions of their original brews. Some brewers then began to bring the malt into balance with the hops, creating more complex flavors. Today, the term "Imperial" is used to suggest this added complexity. Additionally, the word "Imperial" is borrowed from the Imperial Stout style, which is also a maltier, hoppier interpretation of a familiar beer. Pyramid Imperial Hefeweizen is available beginning in September in select locations on draft and in 22oz bottles while supplies last. The company plans to then follow up its inaugural Brewer's Reserve beer with another unique offering in early 2008.

Philadelphia Beer Region; The Fertile Crescent defined

Over time, there's been quite a bit of dialog about best beer cities/regions in the country. Best for brewpubs, best for beer bars, best for festivals, and on and on. Lately, Jack Curtin has suggested that the Philadelphia region is the best region for beer not just in this country, but perhaps in the world. I'll stand next to him and argue this position as well. We're not just talking about a city here, nor a particular facet of the industry, but rather the whole region for a total beer experience. Consider that "this whole region" spans from Delaware north through the NJ border counties of PA, west into the Lehigh Valley (Easton, Bethlehem, Allentown/Emmaus), southwest out to Reading, Lancaster, and Harrisburg. Across these areas, you will find acclaimed breweries and brewpubs, festivals and events, retail beer stores and great beer bars, and homebrew clubs showcasing beer styles across the spectrum to rival any region. The names of the makers and the sellers are way too numerous to mention here. Want a list? Drop me a note. At the epicenter (at least figuratively speaking) lies the city of Philadelphia, which has more beer history than any other city in the country, hands down. (Consult Rich Wagner if you need further proof.) Philadelphia also has the proud distinction of being affectionately called the 'Brussels of the U.S.', due to its role in introducing Belgian beer to the States (more specifically, thank you Tom Peters). Coming in 2008, Philadelphia will be adding a world-class event to its resume in the form of a 10-day festival of beer called Philly Beer Week. I'd also go out on a limb and say that we are blessed with the richest talent of beer writers and cognoscenti. I've been thinking of this lately as I've read some of the most excellent coverage of all stuff beer in the Delaware Valley ranging from the city's Don Russell (aka Joe Sixpack in the Philadelphia Daily News), the western suburb's Jack Curtin (with his now interactive not-a-blog), and the northern suburb's Lew Bryson (exclamation points required!!). They are listed in no particular order and I won't try to tell you who's "the best"; that's up for you to decide based on your reading preferences. Suffice to say they all do an amazing job covering the rich Philadelphia beer scene and beyond. And, this summer certainly has not slowed them down. Something about the past few months has brought out the best in all of them. From Don's packed column last Friday, to Jack's practically daily updates at both his site and Beer Yard's, and Lew's thought-provoking (sometimes controversial?) editorials and travel news bits, it's certainly easy to get your fill of beer info just here in the Delaware Valley. Then, consider that between the three of them, the periodicals of Draft, Beer Advocate, Celebrator, Ale Street News, Mid-Atlantic Brewing News, American Brewer, and Beverage (I'm sure I've missed a few more) all benefit from their collective expertise. You want more? How about Gary Monterosso & Mark Haynie further to the east in New Jersey, Woody Chandler out in Amish country, and a writer/BJCP judge (Chester County's David Hauseman) in between. Then, all of the fine folks who are standing up for better beer at Beer Advocate and Rate Beer. Each of these sites boasts a user population from the State of Pennsylvania above just about every other state in the country. (I've reluctantly started listing names, and fear that I may have dug myself into a hole by potentially leaving some out. Please feel free to correct this in the comments below.) So, between those who are making beer, those who are selling it, those who are buying it, and those who are writing and talking about it here in the Philadelphia region, I ask you: Does it get any better than this?

Beer Calendar: What To Do In September 2007

The fall season is just ahead, and September gets it off to a roaring start here in the Delaware Valley with beer events. Check out what's going on and let me know if you've been to any of these events in the past or will be attending any of them this coming month.

Fri. 8/31 - Friday Night Tasting (Boulder) @Beer Yard, Wayne, PA (5pm-7pm; free)
Sat. 9/1 - 275th Anniversary Party @General Lafayette Inn & Brewery, Lafayette Hill, PA (12:00pm-3:30pm; $40)
Sat. 9/1 - Penn Brewing's Penndemonium & Oktoberfest @Vidalia Marketplace, Lansdale, PA (1pm-3pm; free)
Sat. 9/1-Mon. 9/3 - 135th Volksfest (Oktoberfest) @Cannstatter Volksfest Verein, Philadelphia, PA (12pm-???; $5/$8/$10 admission)
Fri. 9/7 - Friday Night Tasting (Magic Hat) @TJ's Everyday, Paoli, PA (6pm-8pm; free)
Sat. 9/8 - Jenkintown Jazz & Brewfest @Jenkintown Town Square, Jenkintown, PA (1pm-5pm; $20/$25)
Sat. 9/8 - Stone's 11th Anniversary @Stone Brewing Company, Escondido, CA (11pm-2pm, 2:45pm-5:45pm; $30)
Sun. 9/9 - Chester County SPCA Wine and Beer Festival @Duling-Kurtz House and Country Inn, Exton, PA (12pm-4pm; $30/$35)
Tue. 9/11 - Allagash Beer Dinner @Monk's Cafe, Philadelphia, PA (7pm-10pm; $55)
Thu. 9/13 - Brooklyn Brewery & Garrett Oliver with Cheeses @Di Bruno Bros., Philadelphia, PA (6pm-8pm; $45)
Thu. 9/13 - Brewery Promo Night (Lindeman's) @Isaac Newton's, Newtown, PA (7pm-9pm; free)
Sat. 9/15 - Steel City Big Pour @North Point Breeze, Pittsburgh, PA (12pm-3pm, 5pm-8pm; $30/$40)
Sat. 9/15 - 10th Annual Capital City Invitational Beer Festival @Appalachian Brewing Company, Harrisburg, PA (12pm-3pm, 4pm-7pm, 8pm-11pm; $30/$40)
Sat. 9/15 - Breweries of Northern Liberties @Yards Brewing Company, Philadelphia, PA (2pm-5pm; free)
Sat. 9/15 - Oktoberfest @Iron Hill Brewery, Phoenixville, PA (4pm-10pm; pay as you go)
Tue. 9/18 - Gaarden Beer Festival @Gullifty's, Rosemont, PA (6pm-8pm; $20)
Thu. 9/20 - Southampton Goes North @Ortino's Northside, Zieglerville, PA (evening; pay as you go)
Fri. 9/21 - Autumn Harvest Beer Dinner @The Farmhouse, Emmaus, PA (7pm; $80)
Sat. 9/22 - Chocolate & Cheese @South Philadelphia Tap Room, Philadelphia, PA (check website for details)
Sun. 9/23 - Sippin' By The River @Penn's Landing, Philadelphia, PA (1pm-5pm; $30/$40)
Sun. 9/23 - 2007 Dogfish Dash 5K/10K Road Race @Dogfish Head Brewings & Eats, Rehobeth Beach, DE (8am; $15/$20)
Sun. 9/23 - Oktoberfest @Triumph Brewing, New Hope, PA (2pm-6pm; pay as you go)
Thu. 9/27 - Brewery Promo Night (Lagunitas) @Isaac Newton's, Newtown, PA (7pm-9pm; free)
Sat. 9/29 - Fall Fest @Victory Brewing, Downingtown, PA (2pm-9pm; pay as you go)
Sat. 9/29 - Lehigh Valley Brewfest 2007 @Ag Hall Allentown Fairgrounds, Allentown, PA (1pm-2pm (VIP), 2pm-5pm; $30/$35)
Sun. 9/30 - National Toast for Michael Jackson @Monk's Cafe & Many Other Pubs Nationwide (9pm eastern time)

A Great Glass for A Great Beer?

Have I mentioned how much I like one of my newest pieces of glassware? It's the one that Boston Beer Company spent a lot of effort on to make it the "perfect" beer drinking vessel and sent to me earlier in the summer. Whether or not you choose to believe it, I for one can say that it fits the hand and the mouth quite nicely. And, overall, it showcases the head, the aroma, and the beer just right. Would I pay $30 for a 4-pack of these glasses? Hm, maybe.

p.s. gracing the glass this weekend was the latest "Brewmaster Reserve" batch from Stoudt's...Joey's Saison; the Tröegs Scratch Beer #2 (porter); the Sierra Nevada Anniversary Ale; and just for fun Ommegang's Three Philosopher's.

Here are some of the purported features of the glass, according to Jim Koch and company:

-beaded rim (to release flavor)
-outward lip (to direct beverage)
-narrow top (to contain head and aroma)
-rounded middle (to collect aroma)
-thin walls (to maintain temperature)
-laser-etched bottom (to instigate bubbles)
-features a slogan "Take Pride In Your Beer" (makes you feel good!)

Tap List at Flying Pig Saloon in Malvern, PA - 8/25/07

On an attempted regular basis, I'll post the tap list here to the Flying Pig Saloon in Malvern, PA. I have no affiliation with the establishment other than living within 2 miles of it and appreciating the usual quality tap and bottle list. If you like this idea, please drop me a note.

On Draft as of 8/25/07
Sierra Nevada Anniversary Ale
Stoudts Double IPA
Sly Fox Incubus
Brooklyn Abbey Singel
Bischoff Weizen
Magic Hat #9
Left Hand Sawtooth ESB
Bell's Oberon
Ommegang Ommegeddon
Troubadour Obscura

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Keepin' it Real with the new Dock Street

Don Russell's Joe Sixpack column in Friday's Philadelphia Daily news used a word that I use a lot when talking about beer....REAL. "Real" to me, is what makes beer, specifically 'non-yellow fizzy malt pop', so absolutely without a doubt GREAT. Sure, not all craft/micro beer is great, but on a whole the vibe is more often than not, GREAT. And, seeing the rebirth of Dock Street in West Philly (the extended University City?) proves this point. With Don making the clear distinction between the Dock Street of the early 90s ("polished", etc.) and the Dock Street of the late 00s ("edgy", "funky", "counter-culture"), he intentionally proves the point that this craft/micro beer age is more about being real than showy. Sure, I know, there are some elements out there that point to those trying to capitalize on recent trends. I'm confident that the real craft beer audience can and will elevate those who are keeping it real and weed out those who are not. So, what's my message here? Dunno, think it was something along the lines of "let's support those who are keeping it real," because that is what will keep great beer REAL GREAT. Dock Street is one of those. Might have to make a trip there this weekend, just so that I practice what I preach. Plus, now that everyone else seems to have been there, guess it's time for me to pay a visit (It's tough to keep up with, much less a step ahead of, this Philly beer crowd!)

The Hammer returns with a Thunder - Save the Date!

He says it much better than I could have.

Founders, Teresa's ND, and Brunch...perfect together

I think you all know that I'm just geeky enough to be there for Sunday brunch when the Breakfast Stout is pouring. Looks like it might now be far away now. Stay tuned...

Getting Started in Homebrewing - Chilling the Wort

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Without having a good brewing setup at home, I needed to move the 3.5 gallons of wort to the laundry room to be chilled and incorporated with the reserved 1.5 gallons. I set the kettle on top of the washing machine, rigged up the wort chiller to the laundry basin, and began the chilling process. Surprisingly, for one of the hottest weeks of the year, it took barely 15 minutes to bring the wort down to around 70F-80F.




I then set a strainer over the top of the plastic fermenting bucket and vigorously poured the wort into the waiting 1.5 gallons of reserved water. I took a small sample for a hydrometer reading (1.050, by the way), then pitched the dry yeast from the supplied packet.

I then sealed the lid on top of the bucket and, covering the airlock hole, shook and rocked it around for about 30 seconds. Lastly, the airlock was put on and filled with vodka. Water can be, and is often, used in the airlock. Alcohol further provides for assurances for a sanitary environment, but in some opinions is hardly necessary.



That's it. I placed the bucket in area that wouldn't go above 75F and let it sit for a week.



Over the following week, the fermentation began. Check back again soon for more about the primary fermentation stage.

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The Proof is in De Proef

Back in the spring of 2007, Signature Ale was conceived as a collaboration between Tomme Arthur (Port Brewing) and Dirk Naudts (De Proef). Hopped in the aggressive American style and fermented with saccharomyces and brettanomyces yeast strains, the brew was an interesting ride of an experiment for the brewers. This is a beer that I'll be anxious to dive into. The De Proef Collection is not yet available here in Pennsylvania, but SBS-Imports may be helping to bring those days to a fortunate end. Stay tuned for more info.

Getting Started in Homebrewing - Boiling the Wort

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After adding the extract and returning to a boil, the dark extract was now officially "wort" and on its way to becoming beer. Nothing too exciting happens during this boil. I stirred occasionally, perhaps just out of boredom.

I've heard people talk about hot-side aeration and its potential to introduce off-flavors. Although this seems to be more of a topic for all-grain brewing, I took care not to stir too often or too vigorously. But even though I tied a good luck goat (the Ayinger goat to be exact) to the spoon, maybe I was a bit too vigorous as the spoon fell into the boil!

Near the beginning of the hour-long boil, I dropped the bittering hops in from the prepackaged bag. The good thing about kits is that everything is nicely measured out with clear instructions. The bad thing is that for people like me who want to know as much as possible about every ingredient and every step, some of those details are omitted. Like, in this case, what type of hops were used for bittering and which type for aroma. But, no worries, as I progress through my brewing experience I'll have plenty of opportunity to get intimately familiar with probably more than I ever thought I might.

During this almost 60-75 minutes of boil time, I read through the directions again and made sure that the wort chiller and fermenting bucket were ready for their next step. I cracked open a beer and took a breath. Maybe this wasn't as difficult as I first thought. Ah, but we've only just begun.

As the boil stage neared completion, following Adam's advice I placed the wort chiller in the boiling pot approximately 15 minutes before the scheduled end of the boil. This was a way to sanitize the wort chiller, which I had already given a once-over in the sink. With about 5 minutes remaining in the boil, I dropped in the aroma hops.

Check back again soon for the next stage of chilling the wort.

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Sierra Nevada, a couple of notes

I originally had not planned to write anything about Steve Harrison's disappearance. After all, I don't know him personally nor had anything new to add on the topic. Check out the first, second, and third links over at Jay's site for more information. Truly a disheartening ending. But, after tasting the Anniversary Ale this weekend (on tap at Flying Pig, if you didn't know) I figured a shout-out was necessary to a guy who had been involved with Sierra Nevada from the early days. After tasting this year's Anniversary on draft, a pickup of a case (in PA, of course) seems to be in order. Check out this link or this one over at Sierra Nevada's site with more specific information about this very decent beer.

Tap List at Flying Pig Saloon in Malvern, PA - 8/18/07

On an attempted regular basis, I'll post the tap list here to the Flying Pig Saloon in Malvern, PA. I have no affiliation with the establishment other than living within 2 miles of it and appreciating the usual quality tap and bottle list. If you like this idea, please drop me a note.

On Draft as of 8/18/07
Sierra Nevada Anniversary Ale
Stoudts Double IPA
New Holland Zoomer Wit
Brasserie Dupont Bière De Miel Biologique
Sly Fox Incubus
Brooklyn Abbey Singel
Bischoff Weizen
Lancaster Strawberry Wheat
Magic Hat #9
Left Hand Sawtooth ESB

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Iron Hill, Do You Want More?

My jury duty has been completed for this go-round. Justice has been served, thank you very much. Of course, I couldn't make it out of West Chester without one last visit to the crew at Iron Hill (directly across the corner from the courthouse...how many jurors have been faced with the same "problem"?!) I already went on yesterday about their coming German Pilsner. But, check out what's going on right now. This may be a bit of a stretch, but allow me to say that you may not find a better lineup at Iron Hill. Okay, you probably will, but you've got to admit, this is pretty good. Of course, there is the usual lineup of Pig Iron Porter (my year-round favorite from these guys), Ironbound Ale, Lodestone Lager, Anvil Ale, and Raspberry Wheat. But, this week (and beyond, to a point) you'll find the Bourbon Porter on nitro (Pig Iron, courtesy of bourbon influence!), The Cannibal (Silver Medal, case closed?), Belgian White (crisp, seasonal, and delightful), and Ironbound on cask (APA allowed to fully present its beautiful self sans forced carbonation).

Of Pliny Things Old & Young

While they may not be on draft at the same place at the same time, if you still haven't sucked up some of the Pliny the Younger at Teresa's Next Door you might be so lucky after all. As of 8pm this evening, the hoppy elixir (let it warm for best results) was still flowing at TND in Wayne, PA. Then, this weekend head on up to Ortino's Northside for some sibling rivalry with Pliny the Elder on tap at the It's Not The Heat, It's The Hops event. Along side of Bell's Hopslam, Troegs Nugget Nectar, Weyerbacher's Double Simcoe, and a bunch of other goodies it should prove to be one of August's highlights here in the Delaware Valley. More to come I'm sure...

Coming Soon to Iron Hill in West Chester, PA

Short PSA here for all of you Iron Hill fans out there. A potential future GABF winner will be on line later this month when they tap one of their latest creations, a German Pilsner. A short preview yesterday says that this will be a 'wow' beer. No surprise given these guys' track records. More later...

Dave's Pub in Birmingham, AL

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While I can be fairly certain that no one goes to Alabama in search of beer, you may find yourself in the Magic City (Birmingham, that is...seriously, that's their nickname) someday and want to find an interesting beer. Alabama is one of the few remaining states with an ABV cap on beer set at six percent. With the law currently stacked against much of the better and more interesting beer of the world, bars like Dave's Pub are left to do the best job they can within the letter of the law to bring good beer to its customers. (By the way, do you want to check out the State's plight? Go visit the well-maintained website, Free The Hops, to see how things are progressing in their fight to change ill-conceived legislation. It's worth it.)

My trip to Birmingham last week allowed me to once again explore this decent little hangout in the Five Points area, near the UAB campus. I used to get to Birmingham fairly often and Dave's was a place that I'd been to a few times before. Though, it had been almost two years since I was last in Birmingham and this trip was barely a 24 hour southernly jaunt. After deplaning at 8:30pm, I quickly checked in to the hotel and was sitting at Dave's by 9:15pm. This was after staggering down the street in 98F heat that made it feel as if the sun was still hung high in the sky.

The pub is located on the southern edge of Five Points and has a front porch area running the length of the building that overlooks the street action. The Five Points area is definitely considered a nighttime destination for many locals and tourists alike. With the variety of ethnic dining options, bars, and nightclubs there is a little something for everyone here.

Okay, back inside to Dave's. Obviously, the weather was hot so almost everyone was hunkered down in the air conditioned bar instead of outside. Dave's is a dimly lit bar of brick and wood...very pubby feeling indeed. It's a smoking-allowed pub where the staff is just friendly enough to make for a pleasant visit. The brightest area is at the bar where two flat screen TVs hang above showing some variety of sporting events. (This was the night of Barry Bonds' 756, for whatever that's worth.) The remainder of the seating area fades back into a scattering of high-tops and a jukebox. And, after noticing the missing footrail at Union Barrel Works, I rediscovered at Dave's the beauty of a well-placed footrail!

As I mentioned earlier, Dave's does do the best it can to bring in the better of the lower alcohol domestic craft and imported beers. Local favorites of the south, Terrapin and Sweetwater, are readily available by draft and bottle. Lower gravity offerings from Left Hand, Rogue, Sierra Nevada, Weihenstephaner, Anchor, Brooklyn, Red Hook, Franziskaner, Paulaner, and Mackeson are some of the better stocked beers at Dave's. While the taps are lined up approximately 20 long across the far wall, the bottles are presented in an ice trough along the bar top for the seated customers to help themselves to....I mean, to look at. My choice of the litter on this particular evening was a solid standby, Weihenstephaner Hefeweissbier, and a surprisingly well-done newcomer (in my logs) in Terrapin's India Brown Ale.

Food? I wasn't eating and I neglected to check, but I don't believe they have a kitchen there. I could be wrong, so it will have to take a follow-up visit next time double-check this! In the meantime, should you find yourself in the Magic City, check out Dave's. You can't do much better.

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Another A+ Blind Tiger Event - Sierra Nevada on 8/22

I feel like you normally don't get this much notice for a Blind Tiger event of this caliber. Here's a quick note from our friends in NYC regarding next Wednesday. Take the day off...plan business in NYC around this...give someone a lift to JFK! ============================================================== ....And remember to take a few days off work for the Sierra Event August 22nd @ 4:00PM...20 Sierras on draught! Let me just tell you about one - Bourbon Aged Sierra Celebration... Do I need to go on?.... ==============================================================