2012 promises to be the workhorse of the decade according to economic beer circles I know on the east coast.   If we can't get our US economy turned around this time, we may need to implement the hammer in both directions.   In Germany, beer continues to be a driving force for stability and growth.   In the US, we need to take the German beer purity culture seriously.  With continued growth in brewing technology and expanded chemistry controlling the benefits of Beer, I see an important link for getting people together to energize our economy and taste buds. 

 

One of the most interesting finds in 2011 was discovering the ultimate farmer’s brew at Stewart’s in New York State.  As I was visiting their nearby store in New Lebanon from our farm in Massachusetts I finally opened my mind portals to consider their only generic beer on display.  I thought that it must be a natural “poorman’s” beer.  Boy, was I wrong and What a surprise I had!   This was no poorman’s beer but a beer that every good American Beer drinker heading to Canada needs to know about.   When I had it home, I poured a nice glass with a full head.  Immediately I knew that I had an excellent beer.   Why did they disguise this beer in a can with the broad scribble “Mountain Brew Beer Ice”?  When I looked at the can again, I happened to notice another scribble on the top of the can side, “5.5%”.  Are you kidding me?  Now I really knew that I had finally found my home Brew Beer.  Looking closer, I read that it was being made by my friends at Genesee.  It was a good day until I realized that good is only the enemy of Great.  On my next trip to Stewart’s, I studied this more closely.  Not only was the initial 6 pack less than $3, the entire case was less than $11.  It’s not my problem, but how can the G group make money on practically free Beer?   What we need now is the right group of beer partners to find a way to make our economy work.   I am convinced that Stewart’s might be a good place to start. 

 

On the high scale, I was

 When you drink vodka over ice, it can give you kidney failure.

 When you drink rum over ice, it can give you liver failure.

 When you drink whiskey over ice, it can give you heart problems.

 When you drink gin over ice, it can give you brain problems.

 Apparently, ice is really bad for you.

 Warn all your friends. 

It's the nectar of the gods, and now you can touch the heavens to drink it.
Never in the history of humanity has such a giant leap been made possible. To drink a beer in space.

At 300,000 feet in zero gravity, you'll see the world through the bottom of your glass.

    Travel to the edge of the atmosphere at over 3 times the speed of sound
    Go down in history as the first humans ever to consume beer in space
    After-event party with the Thirsty Swagman crew

Thirsty Swagman now takes you not just on the coolest party tours on planet earth, but into space for the ultimate travel experience. The trip of a lifetime... the pinnacle of adventure.

You'll be amongst the first human beings to take part in the next frontier of space exploration, and go where no man (or woman) has gone before.

While visiting Deland Florida I came across an awsome restaurant with an awsome beer that I fell in love with. Let me get right to the point. If you are ever in Deland Florida get yourself to the "Fish House". This is one of Floridia hidden treasures. The food was fresh and a very good bang for the buck. The best suprise was the Choklat Stout by Southern Tier. Oh my God one of the best beers I have ever had.   


The Popol Vuh, the sacred book of the Maya, unfolds a complex web of mystery around a beverage known as xocoatl (ch-co-atle). At Southern Tier, they were not surprised that hieroglyphs of the ancient Maya depict chocolate being poured for rulers and gods. Even through the many voyages of Columbus, the mystical bean remained nothing more than a strange currency of the native peoples.

Moving through centuries, the circular journey of cacao has been realized in some brewing houses, encompassing the complexity of the darkest, bitter-sweet candy together with the original frothy cold beverage of the ancient Maya to bring to you our Blackwater Series Choklat Stout. Southern Tier has combined the finest ingredients to tempt your senses & renew the power & interrelation of history in every bottle.
11.0% abv • 195º L • Imperial Chocolate Stout • 22 oz / 1/6 keg
2-row barley / caramel 60 malt / barley flakes / chocolate malt / bittersweet Belgian chocolate / kettle hops: chinook & willamette

Please tell Margo or Nick Costa (owners of Fish House) that FreeBeerBuddy sent you.

Pilsner is a type of pale lager. It takes its name from the city of Pilsen, Bohemia, in the Czech Republic.
Until the mid-1840s, most Bohemian beers were top-fermented. The taste and standards of quality often varied widely. The officials of Pilsen founded a city-owned brewery in 1839, called Bürger Brauerei, and  brewed beer according to the Bavarian style of brewing. Bavarian brewers had begun experiments with the storage of beer in cool caves using bottom-fermenting yeasts, which improved the beer's clarity and shelf-life. Josef Groll who, using new techniques and paler malts, presented his first batch of modern pilsner on 5 October 1842. The combination of pale colour from the new malts, Pilsen's remarkably soft water, Saaz noble hops from nearby Žatec and Bavarian-style lagering produced a clear, golden beer that was regarded as a sensation.
The Pilsner Brauart style of brewing was soon widely imitated. In 1859, “Pilsner Bier” was registered as a brand name at the Chamber of Commerce and Trade in Pilsen. In 1898, the Pilsner Urquell trade mark was created to put emphasis on being the original brewery.
The introduction to Germany of modern refrigeration by Carl von Linde in the late 19th century removed the need for caves in which to store the beer and thus allowed the brewing of bottom-fermenting beer in many places that had been unable to do so before.[4] However, even until recently the Pilsner Urquell brewery still fermented its beer using open barrels in the cellars underneath their brewery. This technology was changed in 1993 with the use of large cylindrical tanks; however, small samples are still brewed in a traditional way for taste comparisons. Pilsner also has the unique claim to being "the world's first golden beer".[5]
A modern pilsner has a very light, clear colour from pale to golden yellow, and a distinct hop aroma and flavour. Czech pilsners tend toward a lighter flavour (good examples being Pilsner Urquell and Staropramen), while those in a German style can be more bitter (particularly in the north, e.g. Jever) or even "earthy" in flavour. Distinctive examples of German pilsners are Aktienbrauerei Kaufbeuren Jubiläums Pils, Augustiner Pils, Beck's, Bitburger, Flensburger Pilsner, Fürstenberg, Henninger's Kaiser Pilsner, Holsten, König Pilsner, Königsbacher Pilsner, Pivara Tuzla Tuzlanski pilsner, Krombacher, Kulmbacher, Radeberger, Schwelm's Schwelmer Pils, Veltins, Warsteiner, Würzburger Hofbräu, and Wernesgrüner. On the other hand, Dutch (Amstel, Grolsch, Heineken) and Belgian pilsners (Jupiler, Stella Artois) have a slight sweet taste. Pilsners are identified by their participation in categories like "European-Style Pilsner" at the World Beer Cup or other similar competitions.
A pilsner is generally regarded as different from other pale lagers by a more prominent hop character, particularly from the use of Saaz noble hops and spring (soft) water. While pilsner is best defined in terms of its characteristics and heritage, the term is also used by some brewers (particularly in North America) to indicate their "premium" beer, whether or not it has a particular hop character.
 

It has come to our attention that you are continually under the influence of alcohol.

To clear the air, you are required to answer the question below.

Which direction is this car going..?

Some brewers have jumped in the Way back Machine to dig up old recipes from the way day. Session Lager from Full Steam calls itself "a classic all-malt pre-Prohibition style lager." Nebraska's Lucky Bucket Brewing Company says its pre-Prohibition style "salutes a time when lagers had greater character and more distinct flavor, when beer wasn't full of the additives found in many of today's mainstream lagers." Brooklyn Lager describes itself as "a revival of Brooklyn's pre-Prohibition all-malt beers."

All of these are fine beers. Pure, smooth, malty, refreshing and satisfying, they're Batch 19 from Coors is a Pre-Pro style lager exactly what you might imagine filled those kegs that were smashed with the ax back in 1920.

Only none of them is what our great-grandfathers were actually drinking before the Prohibition. By the time the 18th Amendment rolled around, America was already hooked on corn and rice.

Scroll through the "American Handy-Book of the Brewing, Malting and Auxiliary Trades" by R. Wahl & M. Henius (go ahead, it's on Google Books), and you'll find that by the early 20th century, U.S. brewers had adopted and praised corn and rice as suitable adjuncts to traditional barley malt.

Maybe it’s just “one of those days”… or, maybe you’ve had too much to drink.

Here’s how to know for sure and how to remedy the situation:

SYMPTOM: Feet cold and wet.
FAULT: Glass being held at incorrect angle.
ACTION: Rotate glass so that open end points toward ceiling.

SYMPTOM: Feet warm and wet.
FAULT: Improper bladder control.
ACTION: Stand next to nearest dog, complain about house training.

SYMPTOM: Beer unusually pale and tasteless.
FAULT: Glass empty.
ACTION: Get someone to buy you another beer.