Too many years ago, I moved to California with six friends. We had met working in restaurants and a German class at the University of Minnesota; some of us had other friends out here already, and as all our circles of acquaintances rippled outward and overlapped, we enjoyed getting to know our new home. The whole world may not have been our oyster, but San Francisco was quite enough.
Archive for the ‘beer’ Category
<Drafted Nov. 9, ’11.> Combining homebrewing with a packrat mentality can be a study in cross-purposes. Beer does not have the shelf-life of wine. While I think vintners have shown great marketing genius in the valuation of their product (given the public’s perception of aged wine), fermented grape juice generally adds value far better than beer does. As far as playing to a packrat’s strength, oenophiles have a clear advantage.
People are doing strange things to beer. And I’m not just talking about Dogfish Brewery in Delaware, adding juniper berries and “cardamom, coriander, ginger, allspice, rampe leaves, lemongrass, curry powder, and black tea, custom blended … in India” then fermenting their beer in ironwood barrel staves, for the pungent flavor of the oils imparted.
Across the continent, on the comparatively brewing traditional left coast, I went to a Winter Brews Festival yesterday, and early on I stood in line and enjoyed watching a guy try to order Russian River Brewery’s Rejection Ale. “When they ask if they can have Rejection,” one of the bartenders informed another, “tell them no.”