Beer and Writing

Founders Kentucky Bourbon Stout brewed with chocolate and coffee and aged in oak bourbon barrels. As soon as I heard about this beer, a limited seasonal beer produced by Founders Brewing in Grand Rapids, MI, I knew I wanted to try it. Doing my due diligence, I learned it was supposed to be released on April 1 here in Austin, and I was prepared to go to my local “beer store” to grab some before they sold out. I’m friends with this particular store, Sunrise Minimart, on Facebook, and that’s how I learn about all of the cool new craft beers that they get. Except they got the beer a few days early and although they posted an announcement on Facebook, Facebook decided I didn’t need to see that particular post, so by the time I realized what had happened, it was all gone. It was a fail on the scale of Greek tragedies. And then, a fellow homebrewer posted a photo on … Read more…

Just some foolin’ around in San Francisco

Two breweries are better than one

On Saturday a group of Austin homebrewers invaded two Austin-area microbreweries: Thirsty Planet Brewing Company and Jester King Craft Brewery, both of which were having open houses/tours for eager beer lovers like ourselves. The day was quite an adventure as we tried out all kinds of beers from very light wheat beers to sour stout ales and everything in between. My favorites were: Thirsty Goat Amber as well as Jester King’s Gotlandsdricka, an ale with juniper berries that was just outstanding, and Weasel Rodeo, an oatmeal stout with coffee and just a pinch of chipotle pepper, with just the tiniest bite to it. I was really excited to check both breweries out, having discovered Jester King beer a year ago when a friend had a bunch at a party, and stumbling across Thirsty Goat Amber at a restaurant and immediately falling in love with it. On the tour, Thirsty Planet’s head brewmeister Jake explained everything about their company and the brewing … Read more…


Herbal IPA

Labor Day brewing: Cooking up a batch of IPA with organically-grown, fresh Oregon hops, malt extract and a touch of dried wormwood, based on a recipe in Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. In the pot is the wort, the unfermented beer as it boils, and before the addition of yeast for fermentation. By the way, if you’ve never tasted fresh hops, you’re in for a treat. KAPOW!