Lisa the beer goddess has called my attention to an article in which GQ calls out the 50 best beers. These things are such a matter of opinion and experience it doesn’t make sense to argue much, but I think they hit a lot of good ones. I’ve previously mentioned the Duchesse as a favorite. I’m also a fan of Southern Tier who didn’t make the list. Que sera.

N and I are heading down to Austin shortly to catch the SxSW interactive conference and spend some time with her sister who moved there from somewhere I didn’t want to visit about 6 months ago. So I think I can find my way around a conference. But what about the city? Any tips…beer, BBQ, texmex, or whatnot. Cheers. PS. Just saw the Tron Legacy preview and it looks pretty awesome.

It’s a new year and I have a lot of resolutions on my mind, and I’m working through what I want to really focus on. But two really stick in my mind as relevant and important. The first is to continue on the path that I set out on mid-year last year, cultivating relationships and habits that really help me move forward. The second is to make and drink more of my own beer, and specialty beers, and to spend less time drinking commodity beers, even from the great microbreweries.

The process of turning raw ingredients into delicious beer is an extremely complicated one. It involves chemistry, biology, physics, and magic, plus a potentially infinite budget for copper, stainless, and rubber whizbangs. I have only scratched the surface of the possibilities. That is by design. So, completely neglecting the science involved, and getting to the sequence of events that need to take place to make beer, here is the brewing process in a nutshell.

I’ve been thinking long and hard about writing a series on homebrewing. By no means am I a great homebrewer…in fact I am only beginning to dabble in brewing all-grain beers. However, after surveying the various writings on the internets about the subject, I have found that most have one flaw in common: they go too deep. To make good (often very good) beer, it doesn’t take a deep understanding of flocculation curves or the dynamics of viscous fluids.

This is brilliant! props chris h from the OBC

Rob L of the Oregon Brew Crew posted this to our listserv in a conversation about a new beer tax proposed in Oregon. He makes a number of lucid points. And doesn’t just complain but proposes action. Oregon HB2461 surprised me. Actually, at first it was shock, then disbelief and anger. Now I’m ready to do something about it. Jim P wrote: Cost of producing each keg (tax is production cost) would go up $25.

K-smacky alerted me to this. Prohibition ended 75 years ago, an event which opened the door to true American innovation. After the innovation of Prohibition expired…speakeasies, booze runners with false bottoms, etc, opened the doors to a new age of enlightenment. In fact, some would argue that it was the repeal of Prohibition that directly contributed to the space program, nuclear physics, and the internet.

Well, it was definitely Moist over the Memorial Day. We had a great showing of ballers and their friends and family. As seems to frequently be the case, the various Moist squads had some difficulty putting the ball into the back of the net. I don’t think it’s due to any shortage of talent on the teams, probably more because all of the teams are just mixes of dudes and ladies who haven’t necessarily played together.

St. Peter’s English Ale comes in a sweet old-style medicine bottle. This organic ale from England opens with a nicely rounded bitterness and has an interesing fruity finish. It drinks clean, not syrupy at all, and has a nice light carbonation with the medium body. This beer is less sweet than typical English ales, and a bit more bittered than I typically find in the genre. No complaints here.

Lazy Boy…just jumped out at me tonite as I picked up some veggies to make a lentil curry. “Locally Brewed,” they claimed. Where the heck is local because I’ve never heard of you. Everett, WA. I guess it’s kind of local. But what about those guys getting their Vermont bottle deposit back? Enough of that crap…I’m caring about what’s inside the bottle. A lightly amber-hued IPA is what I found.