I can’t even… What do you say about something like this strange mixture of genius, insanity and terror? I kid. It doesn’t sound too bad, actually, even kind of intriguing. I just kind of wish I had this kind of creativity and ingenuity. #jealousy
(Potlicker Kitchen) How often do you eat a peanut butter and jelly sandwich with a frosty pint of craft beer? Not that often, probably. But that doesn’t mean peanut butter isn’t bummed to be missing out on enjoying a cold one while it’s in that sandwich. Rejoice, then, peanut butter: Someone in Vermont has started making craft beer jelly.
I don’t care much for PBR. It’s… not good. But it is hugely popular. And cheap. It therefore has its place. Its place is usually after I’ve had several of something better. Or if I’m in Brooklyn.
The statement by the new owner, chairman of Oasis Beverages, is kind of hilarious in its own way, too: “Pabst Blue Ribbon is the quintessential American brand — it represents individualism, egalitarianism and freedom of expression — all the things that make this country great.”
We sold a quintessentially American brand that represents individualism and freedom of expression… to the Russians.
So, will this change your opinion of PBR? Will national pride keep you from purchasing a 30-rack of it for your next hipster cookout? Or will you cross borders with beer in the name of peace? Let me know in the comments.
(metavariable) Did you see recent projects from Coke, Pepsi, and Starbucks that let users beam beverages at each other through various social media outlets and say, “that seems cool, but I would rather send my friends alcohol”? Great news for you…well, if you live in Denver or Chicago, and your friends like Budweiser.
In Indiana, also known to Midwesterners (or just me) as The Really Long State That Takes Forever To Drive Through On Road Trips, if an establishment wants to serve booze by the drink, it also has to offer a certain amount of food at all times, ostensibly to soak up all that alcohol. In compliance with that law, one brewhouse has taken a different tack with its ah, cuisine.
Another week, another sampling of beers here in Boston. Next weekend I’ll be in Brooklyn, NY, and hopefully I’ll get to try something new. Until then, here’s a rundown of what I had last week. The highlight was another trip to Hopsters to bottle our Gerry’s Par 5 Stout.
As usual, you can follow me on Twitter or Untappd to keep track of my disappointing online trials and tribulations.
The second part of the Hopsters experience is going back after a couple weeks to bottle your beer that’s been fermenting in a keg since your brew session. The process is simple, and the helpful staff explained everything in detail and were very accommodating. Basically, you put the bottle in the first machine, pump in some CO2, then filling the bottle with beer, and then clamping on the cap. Easy as pie. Mmm… pie… Continue reading Back to Hopsters: Bottling Day→
Considering the interior of a beer can is coated so that the beer never actually touches the aluminum, this seems unlikely. But, hey, human experience and taste is so totally subjective… Who am I to argue? I also don’t drink Miller Lite on more than the most rare of occasions.
(Miller Lite) Logic tells us it’s impossible for the label on the outside of a container to affect how that product tastes. Human thought processes don’t always follow logic, though. That’s why sales of Miller Lite have increased after the company introduced 80’s-retro cans and bottles last year. They don’t just look cool: some consumers say that the old-school brews even taste better.