Intellectual Ferment of a Different Kind
In this post, we’ll explore some of the ways you can brew up a 2.5-gallon batch of German Wheat Beer in your kitchen. I’ve included a recipe below for a variation on the Weizen theme: a Roggenbier (rye beer) that you can easily convert into …
Recently my local homebrew club had its monthly meeting. Every month we try to bring beers that have been brewed to a particular style. The style on the agenda for March was BJCP (Beer Judge Certification Program) Category 15 – German-style Wheat and Rye Beer. …
By noon the early October drizzle had turned into a downpour. Several hours lay between the Alpine peaks and meadows of Chur, where I had been visiting my grandmother, and the drab Saarbrücken way-station where the train traveling between Mannheim and Paris had just deposited …
Welcome to Tempest’s series on Austin’s craft beer scene. In this segment, I profile taprooms and bottle shops that I visited during a recent stay in Austin. In Part 1 (here), I introduce readers to a few of Austin’s brewpubs, and then move on to …
Welcome to Tempest’s ongoing series on Austin’s craft beer scene. In this segment, I profile breweries that I visited in Austin. Part 1 (here) introduced a few of Austin’s brewpubs. Part 3 (here) details taprooms and bottle shops in the Austin area. Notes on Method Drinking …
Welcome to Tempest’s series on Austin’s craft beer scene. In this first installment, I profile brewpubs that I visited during a recent stay in Austin. Part 2 (here) moves on to breweries, including Texas’ only saké brewery. Part 3 (here) features taprooms and bottle shops in …
A few weeks previous I pulled some tasting notes out of the archive, and this time around I’ll reach into the archives again. Different time of year, different cast of beer-tasting amigos, different dramatis personae, beerwise: A Victory Dark Intrigue (bottled in November 2011); a …
Summer was at its languid apex when the three of us ventured out into the enveloping humidity of an early Ithaca evening lit by the lambent glow of fireflies. All of us would all be leaving town within the coming weeks, so why not lighten …
Oxford American Dictionary’s “Word of the Year” for 2007: locavore. A locavore attempts to consume food that is locally produced – within a one hundred-mile radius, if possible. As of June 2013, the number of breweries in the United States had reached 2538, with more …
“Pinning Down Place” is Part II of my series on place and locality. For Part I, “A Reflection of Place, But Dimly,” click here. For Part III, “Romancing the Local,” click here. Turning Urban Space into Concrete Place Just as we had begun the short …