Dan Reeve is a professionally trained graphic artist, cigar writer, beer aficionado and home brewer from Columbus, Ohio. After becoming enamored with Resin, Dan created a clone of the brew. We struck up a conversation on twitter, sent Dan some goodies, and he sent a bottle our way. It was the sincerest form of flattery, and the beer was sincerely tasty. More »
So what if the history of “fresh hop” beers might be 1,200 years old or only 20? So what if the science behind what makes the aroma and flavors of “fresh hop” beers different is not at all clear? So what if we have to put the term “fresh hop” in quotation marks because it’s not exactly clear what that means? More »
We have nothing against pints… usually. But sixteen ounces can be a lot of beer in certain situations (don’t get us started on the boot, which is larger than Erica’s head and heavier than a newborn). We just happen to like things on the smaller side. That’s why when we started teaching people how to make beer, we did it on the one gallon scale instead of the ubiquitous five gallon setup. More »
Whenever I sample a new cheese, I end up asking myself what would best serve as an ideal accompanying beverage. While for most newly-inaugurated Cheese-heads out there, wine seems the obvious choice, there’s a lot to say for pairing cheese instead with beer. I linked up with Sixpoint to answer the question – which craft cheeses play nice with the many flavors of Sixpoint? Please indulge me while I get a little “cheesy” here:
What if you were to imagine a backstory for your favorite beer just like the way you create stories about strangers on the street? Who would that beer be and what sort of life would it have? Who would its best cheese chum be and where would you want it to live? More »
Perhaps you’ve seen it at your local bar: a brown-tinted jug being filled by the bartender straight from the draught lines. Maybe you’ve given the system a try to take home a few pints of your favorite beer as well. Growler programs — in bars and craft beer stores — are growing at an alarming rate. But if you choose to partake in them, there are a few things to know and understand.
“There’s more to beer than beer.” That was our slogan for our first-ever beer fest—the Art of Beer Festival—that we hosted in Boston, way back in 2003. We dropped it on the back of all of the fest tees, too. A concept born from several beers at one of our late-night “business meetings,” we thought we were being clever, but many struggled with its meaning. More »
I have to say, the best part of the whole craft beer revolution (and believe me folks, this is indeed a revolution) is the way that Beer just snuck in through the window last night and murdered Wine in cold blood. Killed him right there in his fancy bed, ruined his silk pajamas. ‘Cause for real, wine sucks. More »