Category Archives: other blogs

On Letting Go

On Monday I had this exchange with one of the authors of the fine New School blog via Twitter (which is why things like punctuation are not there):

Never missing a promo opportunity Rogue is doing Dead Guy beer tastings all day. Stay classy Rogue

@SamuraiArtist: If that’s about what I think it is, that’s pretty fucked up.

@Grotusque of course it is. They dont just suddenly decide today to put special tastes of all dead guy variations with no notice until today

@SamuraiArtist Uh-huh. I think I’m going to rethink my future purchases of Rogue.

I agree that Osama Bin Laden was an evil man who got what was coming to him. My initial response to the news was: “Good. Because fuck that guy. Note: this will also be my response when Dick Cheney dies.”

I also believe that Bin Laden is dead now and after thanking the men and women who brought him to justice, (and I am extremely grateful for the work they do) it is well past time to work on the multitude of other issues confronting us as a country. I made my comment and then I went back to doing shit, because shit needs to be done.

To paraphrase Patton Oswalt: It’s Monday, get to work.

If you want to raise a glass to his death on your own time; that’s your business. I have certainly done things at home that are well beyond the scope of this blog or public interest. But when your business wants to celebrate a man’s death publicly, however vile that man was, that’s my business too and I don’t think I want to have much to do with you.

Old is new

I just thought I’d bring your attention to this post at Beervana about the Gratzer style of beer. I don’t have much to say about it, except that it’s cool that in addition to pressing forward, brewers of all stripes are also looking to history to find styles that have disappeared.

Most of the time, things that are lost to history can never really be recreated but I think with food it’s possible to, if not replicate at least approximate close enough the food of long ago. Something inspired the Polish brewers of that time and space to smoke the hell out of those beers and I like that we can enjoy (or at least sample) what they did, even if we may not know the reasons why they did it.

Missing it

It’s is unfortunate but I am going to be missing the beer and cocktails night at Hop & Vine put on by (among others) Ezra of the New School blog and Jacob Grier who looks to have some excellent recipes at his blog.

I post this information though for you, so that you may participate where I cannot. The idea of beer-based cocktails seems very interesting but I just haven’t been able to get the calendar to work out for me. Yet. Time machine, people. Get on it.

In addition, I might have to get this 33 Bottles of Beer app going because it seems super handy for the Outboard Brain.

Finally, there’s a Best of Brewing NW poll you can vote in, should you be so inclined.


Maybe most readers know this already but it’s never a bad thing to remind people how to pour a beer. It’s the kind of thing you ought to learn in school but don’t. Thank the gods for the internet.

Note: I’m still not convinced by the glassware argument. I think it’s the kind of thing that people insist makes a difference because they’re paying money for it, when the actual difference is negligible at best. A bit like stereo geeks who want to tell you their solid gold connector cables produce better sound than the ones you paid ten bucks or.

But to each their own. Nobody needs someone like me insisting that their experience is invalid. If you like the beer, then you like the beer.

Food pairings

I’ve found my way to this post on pairing beer with food at The Kitchen. It’s pretty good advice for people who like beer and may not be sure how to pair it with food. They lay out guidelines as such, not as rules, which I find to be a wise choice when dealing with any food.

If I had one sticking point, I suppose it would be their statement “And Belgian beers can handle just about anything!”

I have two issues with this statement: first, I don’t think you can really say ‘Belgian beers’ and have it mean something like German or British beers, where those nations have some iconic styles that are associated with the country, lager and porters in this case. Given the number of breweries in Belgium, what can the statement possibly mean?

Second, because of the sheer range of styles from Belgium, beers can range from banana sweet, clove flavors to raspberry tart and chocolate to sour. Even amongst the flavors I mentioned, Belgian beers can run to an extreme; cloyingly sweet to stomach-churning sour, depending.

Are these the kind of flavors that can handle just about anything?

That said, I can get behind this article on dessert beers a hell of a lot faster.