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Seeing Sorachi Ace available in four-packs, I resolved to test Garrett Oliver’s thesis that he had finally brewed a beer that pairs well with pasta. In addition to a difficult pair, the challenge with beer and pasta is that both are relatively filling.Specifically, Sorachi (like my spaghetti and meat balls) is so tasty there’s a temptation to eat and drink more.
A saison made with signature Japanese hops, Sorachi aced our BC Beer Review when it first appeared with a score of 98 in 2011. Brooklyn Brewery, wrote the late, great Charlie Gow, had “a monster” hit on its hands.
Craft brewers in transition are looking for veteran help. The hiring of James Pendegraft as the CEO at the St. Louis Brewery continues the trend of veterans from major breweries taking the reins at smaller companies in the craft beer segment following a change in ownership.
Should we talk about the weather?! With Winter Storm "Quantum" impacting the Rockies, Central Plains, and Deep South, I have to question its name. A quantum, from the Latin root, refers to the smallest, discrete, measurable unit or portion. That's weak! Could you imagine what it's like living in the Alaskan Tundra? Chill out now, its time for a little Pint Break.
After joining Starr Hill Brewery in 2011 and working his way up the ranks, Robbie O’ Cain has been promoted to brewmaster. O’Cain replaces Starr Hill founder and original brewmaster Mark Thompson. After 23 years at the helm of the venerable Virginia brewery, Thompson will continue as a consultant/advistor. Here is the release from Starr Hill, located in Crozet, Virginia:
What would Keanu Reeves do in the midst of a nationwide freeze? He’d probably hightail it to a more tropical clime, driving at least 50 miles per hour.
Today I’m unplugging from the matrix with Brazilian brewer Cervejaria Colorado’s “Guanabara”, an imperial stout brewed with black rapadura cane sugar. It’s pretty groovy, brah.
In commiseration with those snowed under in Boston and other locations in the Northeast, I decided to find a good pairing for a piping hot bowl of New England Clam Chowder.
I settled on a “Southwest Coast” Double IPA from St. Arnold of Houston. It’s a very inviting beer – a Texas two step between toasty, sweet malt and effervescent hops (Columbus, Simcoe and Centennial). Plus, the not-so-bitter hops revived and refreshed the palate after each spoonful of this potato-based chowder.
Feeling much warmer, thanks, and the cabin fever is ebbing now…
As I sit down to write this, my inaugural Pint Break, two things occur to me: 1) What a terrific beer this is, and 2)… It’s so cold! I know our East Coast neighbors in New England would love to have only thin wisps of snow on the ground that dissipate swiftly, but we southerners aren’t used to a wind chill of 1°!
