Literally. That's what he did. Meet this utterly insane fellow who is crossing America by Bike Share (a NYC shared bicycle).
He dropped by Bank Street Brewhouse and lived to ride some more. Cheers to that ...
The simple pleasures of beering locally. I'm older now, and simple beer pleasures are the most meaningful to me. They tend to be encountered locally. It is my aim to get unplugged and explore some of them, slowly and thoughtfully. I'd tell you where it's leading, except that I've no idea ... and that's the whole point of the journey: To find out.
The simple pleasures of beering locally.
I'm older now, and simple beer pleasures are the most meaningful to me. They tend to be encountered locally. It is my aim to get unplugged and explore some of them, slowly and thoughtfully. I'd tell you where it's leading, except that I've no idea ... and that's the whole point of the journey: To find out.
Craft beer to expand with 2 breweries opening, by Bailey Loosemore (Courier-Journal)
Call it perfect timing or just dumb luck — either way, two craft breweries are set to open at the end of Louisville Craft Beer Week.
Floyd County Brewing in New Albany, which has run on a limited schedule since Sept. 8, will start its full-time hours Friday, while 3rd Turn Brewing in Jeffersontown will open its doors for the first time Thursday during the city's annual Gaslight Festival.
The breweries are two of six currently in the works, with at least two others — Akasha in Nulu and Monnick Beer Co. in Schnitzelburg — close to completion.
Smoke & Rye tempts foodies to cross the river, by Bailey Loosemore (Courier-Journal)
Smoke & Rye — a new restaurant that pairs gourmet burgers and barbecue with a well-cultivated list of more than 160 bourbons and whiskies — is a concept that could likely hold its own on any busy street in Louisville.
But with its grand opening Friday, the restaurant doesn't plan to compete with the Feast BBQs and Down One Bourbon Bars of Market and Main streets. Instead, it hopes to draw foodies across the river to what the business' creators hope will become a new destination: Horseshoe Southern Indiana.
"The area needed something like this," said Lizzet Verdi, the casino's marketing manager. "... So we're not just about gaming. A lot of people say, 'I don't like to gamble.' Well, we have other things for you to do."
Smoke & Rye — a $2.5-million investment — is located in a 9,600-square-foot space previously occupied by Legends, a restaurant that Horseshoe Southern Indiana regional president and general manager John Smith said lacked a distinct personality.
Legends has been a part of the casino since shortly before it opened in the late 90s, and several general managers have made changes to it over the years without ever re-branding the restaurant completely, Smith said.
Cozy Bavarian pub room transports visitors to Europe, by Bethany Daily (Louisville Business First)
To step into this room in David Bingham's New Albany home is to step into an atmosphere reminiscent of a German beer garden, complete with ceramic drinking steins from Munich and Luxembourg and old watercolor paintings from Austria.
The wooden sign over the door reads, “Bingham Gasthaus.”
“This is really a fall and winter room,” said Bingham, who owns the 148-year-old house with his wife, Elee Bingham. “It’s small and warm. It just has that kind of autumn feel.”
Falls City's new beer is based on an old tradition, by David A. Mann (Louisville Business First)
Falls City Brewing Co. is making a push for its version of Kentucky Common beer — a brew that officials there believe has the potential to become a major new product for the company.
The brewery first debuted Kentucky Common during a Derby Eve brew festival earlier this year.
Falls City brewmaster Dylan Greenwood said he believes the company's Kentucky Common has the potential to become a flagship product for the brewery.
Kentucky common-style beer borrows a bit of inspiration from the state's distilling industry, in that it uses a grain bill (the grains used in brewing) that features corn and rye, Brewmaster Dylan Greenwood told me during a recent interview at Over the 9 restaurant on 10th Street.
Cereal banned from Zimbabwe schools after pupils use it to brew beer; Sorghum will be confiscated from three boarding schools due to pupils fermenting a ‘potent alcoholic mixture’, by David Smith (The Guardian)
The country’s Chronicle newspaper said at least three schools in the south of the country had warned parents that oats and cereal made of sorghum would be confiscated when term began on Tuesday.
“Pupils reportedly mix the cereals with brown sugar and yeast and leave the mixture to ferment in the sun, creating a potent alcoholic mixture which the pupils drink right under the noses of school authorities,” noted the paper.
Michael Dube, a chemist, told the Chronicle that the illicit brew could be harmful. “The danger of doing this is that there is no method to control the alcohol content,” he said. “Their beer might have high alcohol levels, which may be a threat to their health.”
(Today) the world will be shattered as two titans of the industry duke it out as they sit on bar stools and yell at a television screen. It will be a glorifying 4 hours of witness, I hope you'll join us. If you're lucky I might be whiskey bent for the first kickoff!
Aaron Goldfarb is the author of How to Fail: The Self-Hurt Guide, The Guide for a Single Man, and The Guide for a Single Woman.
In fact, I predict the beer industry will begin to resemble the liquor industry. You know, the industry where an Italian amaro-maker like Campari can also own an American, family-run bourbon distillery like Wild Turkey, as well as SKYY Vodka and about 20 other international brands. Where Diageo seems poised to own just about everything you can possibly pour down your face. Or where a Japanese company like Suntory somehow manages to own Jim Beam and Maker's Mark bourbon-wise, Laphroaig and Bowmore in the scotch realm, and even a brand that makes cupcake vodka. Have any of these brands grown worse? I doubt it.
It's time we admit craft beer is a business, no better and no worse than any other multi-billion dollar business. Sure, its products can get you drunk and make you hug people more than normal, but in the end, it's still a business that needs to make a lot of people a lot of money. There's nothing wrong with that.
WE NEED TO DIAL IT BACK A NOTCH, by Jeff Alworth (All About Beer Magazine)
... The world of American brewing is so hot right now that it’s hard to announce anything without lapsing into hyperbole. Everything’s the best thing ever, always. And, when a brewery sells itself to a larger brewery, it is the worst thing ever. Magee’s announcement is a spectacular Trump-like masterpiece of overstatement, and for me it was the moment Craft jumped the shark into over-seriousness. Going forward, I’m planning to focus less on the specific products and breweries of the commercial sphere—they will come and go, inevitably—and more on the act of sharing a beer with someone I enjoy. And I definitely won’t be thinking of any brewery as so important that it can change the trajectory of history. It’s time to dial everything back a notch.
Can craft beer really be defined? We're about to find out, by Tony Naylor (The Guardian)
Next month, possibly in a secret underground bunker, but more likely in a pub, the leading lights of new wave British brewing will meet to do something that, so far, beer geeks have found impossible. They will define what craft beer is in the UK.
This attempt by the new United Craft Brewers (UCB) to codify craft is essential in their mission to, “promote and protect the interests of British craft brewers, their beers and beer enthusiasts.” UCB has been established by the scene’s big guns – Brewdog, Beavertown, Magic Rock and Camden Town Brewery are among its founders ...
... Defining what is and isn’t craft beer is notoriously difficult. You cannot restrict it to a list of ingredients, like the historic German purity laws, because modern brewers want to use everything from coffee grounds to chillies in their beers. You cannot define craft beer in terms of how it is packaged, as Camra did with real ale, because it already comes in cask, keg, can, bottle and – who knows? – probably Tetrapak cartons and PET bottles soon, too. Nor is an ambitious company such as Brewdog (it is poised to hugely increase its brewing capacity and already owns 35 bars) likely to signup to something that restricts craft breweries to a certain size, be that in terms of volume production – as craft breweries are primarily regulated in the US – financial turnover or diversification of the company’s interests.
Sun King increases distribution in Indiana, by Amy Haneline (Indy Star)
After an eight-month hiatus, Indiana's second-largest microbrewery, Sun King, will distribute to areas outside the Indianapolis metro area and Bloomington.
Pub-goers call time on screaming children, by Haroon Siddique (The Guardian)
The ambience of the British boozer is being ruined by screaming babies and children whose parents allow them to run riot, according to disgruntled licensees and customers.
Badly behaved, unruly children was the number one bugbear cited in a survey by the compilers of The Good Pub Guide 2016.
11 Obscure Beer Styles That Are Worth a Try, by Alex J. Berezowsky (Mental Floss)
Sure, stouts, India pale ales, and hefeweizens are tasty, but if you want to venture away from the beaten path for your next beer, give one of these styles a shot.
BiVi Sicilian Vodka Unveils "Top-Shelf" Distributors
NEW YORK, Sept. 1, 2015 /PRNewswire/ -- BiVi Sicilian Vodka, a subsidiary of Iconic Brands (OTC PINK: ICNB) announced today its current list of "top-shelf" distributors. These companies represent some of the most prestigious wine and spirit distributors in the nation and will help to further increase brand awareness and rapid penetration for BiVi Sicilian Vodka in the U.S. With the end of its first business quarter, BiVi Sicilian Vodka unveils the following key regional distributors ...
About BiVi Sicilian Vodka
Launched in the summer of 2015, BiVi Sicilian Vodka is a subsidiary of Iconic Brands (OTC PINK: ICNB). Produced in an "old world" artisan distillery in Messina Sicily, BiVi Sicilian Vodka is hand-crafted with Sicily's local pristine waters and semolina wheat. It is fired using the finest Sicilian fruitwoods from Blood Orange and Lemon trees. The super-premium spirit is the first-of-its-kind 100% Sicilian vodka available state side. The brand's celebrity spokesperson, legendary actor Chazz Palminteri, have joined forces to raise awareness for the product as it becomes available across the U.S. Share an olive. Share the tradition. Drink BiVi.