I Brewed a Batch of Art Today!
Is beer art? The short answer: yes.
To be honest, I anticipate a significant amount of pushback on this idea. One day, however, I hope it will be accepted as obvious, at least by brewers, brewery owners, an...
Meet a NexGen Chef: Victoria Sonora
There’s a new name on the playing field, and this one is from the next generation of chefs! I was so impressed with her as a person, and let me tell you, her passion and skill are far beyond what you would expe...
Flanders Ales – The Burgundies of Belgium
I am often asked, “What beers are most comparable to fine wine?” My response is always, “What kind of fine wine?” Indeed, for every style of wine, there is a corresponding style of beer. If someone asks me wha...
When Food Imitates Life: Getting Philosophical with Chef Daniel Asher and Stem Ciders Eric Foster
“There are no shortcuts. People need to know the difference.”
Those are the words of two guys who eat how they live, and live how they eat: guided by conviction and strong beliefs. I’m sitting at the bar ...
Don’t do that. I’m not a dog!
In case you don’t know, one of the fastest ways to piss off your bartender is to whistle as a means of communication. There is literally never a situation that calls for anybody to whistle at the bartender.
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