Sister Doris, A Beer-Brewing Nun

I found this to be an interesting story. We all know about the Trappist Monks and their beer making history, but this is new to me:


http://draftmag.com/sister-doris-beer-nun/

Finally Made A Brewery Crawl in Columbis, SC

Just back from my excursion into the Columbia Brewing scene: Conquest Brewing Co., Inc., Swamp Cabbage Brewing Company, River Rat Brewery and @Hunter-Gatherer Brewery & Ale House. Lots of photos and commentary to edit, but here's a quick look at some of the places I went (I'll explain about the blueberry pizza too):

Conquest was crowded, inside and out.

 

 

Logan leads a tour at River Rat.

This is what yeast does... it's now beginning to be beer.

 

Samplers. 4 oz pours of fresh goodness.

Sarah rocks likes her work!

Cheers!!

Stone Brewing's New IRS - Imperial Russian Stout

Since I've been a Stone Brewing fan forever, it seems, always heartened to hear of a new release, even if it's a stout instead of an IPA, for which they are justly famous.
Stone has just released this video explaining about the latest version, released on March 23.

https://youtu.be/tfbwfBhLlY8

Making me thirsty watching it being made!

Cheers.

Excellent Beer Style Visual Aid

Found this and realized that it's one of the best visual guides to beer styles I've seen Most of the ones I have encountered are in print (the Cicerone study materials for example) but this graphic is colorful (tho I can't attest to the color accuracy) and easy to remember.
Give it a try:

http://www.craftbeer.com/beer-styles

Pig Cheeks Pairing

Some memorable moments from our Sierra Nevada Brewing Company celebratory dinner last night: A beer flight of four tastes, pig cheeks, one of the small plate entreés we had and a discussion what makes an IPA glass special.

Hoppy lager, Idaho 7 IPA, Ruthless Rye, and Draught Pale (l-r)

Infamous and delicious Pig Cheeks with grits.

Yes, there is a reason why the glass has that shape.

Bar at the taproom showing the 24 beers on tap.

Community Tap Event A Ton of Fun

What a fun and educational time at The Community Tap tonight, with Foothill Brewing coming in to take over the taps. Passed out chocolates to go with the Sexual Chocolate and talked with brewmaster/owner Jamie Bartholomaus about his success and what the future might hold. Great evening and a special venue for us Greenville folks.

Cheers!

Foothills At Community Tap Tonight

I've prepared a surprise.... some chocolate dipped truffles to pair with their Sexual Chocolate Imperial Stout, both the 2012 and 2014 versions.... yummie!!!

Cheers!

Drink Like A Local

Ever wonder what local beer means around the world? Here's a peek:

 http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/16/how-to-drink-beer-like-a-local-around-the-world/?wpisrc=nl_wnkpm&wpmm=1

Another Top Ten List, But This Time They're All Good!

Here's another Top Ten list of one guy's Best Breweries opinion. They are all top notch beers and I like the pretty pictures, so enjoy with me:

http://www.craveonline.com/lifestyle/food-and-drink/819453-top-ten-interesting-breweries-u-s#/slide/2

Lunch at the Taproom, Sierra Nevada Style

Very expansive dining area, large U-shaped bar, made from locally reclaimed wood, and 24 choices of beer, including a version of their Pale Ale which is only available there.
Tried a tasting flight of 4 choices ($4) and eventually chose the Golden IPA to accompany my Sausage and Sprouts lunch (play on Bangers and Mash, since the dish has mashed potatoes with the Brussel sprouts. A very complimentary pairing with the Scotch Ale as well with the IPA.
Brave soul next to me had the fried-chicken donut sandwich and still alive and kicking when I left. She paired it with a dark beer, forgot which one.
I enjoyed the experience of having the place practically to ourselves, since it's grand opening and early in the week. I can imagine what this weekend will look like. They don't take reservations for dining, so plan to try some sampler flights if you have to wait at the bar.
Once again, SN has demonstrated how things should be done when beer and consumers are the primary focus and have created the benchmark for all large breweries coming into this area. Well done, folks, well done. Cheers.

The view at 10:55 am this morning. Grand opening.

Copper-clad kettles greet arrivals.

Fried Chicken & Doughnut Sandwich uses a brioche donut.

Very typical site: Beer Blogger at the bar.

Sierra Nevada NC's Taproom Opens Today....

... and of course we will be there to document the event and perhaps have a pint or so (for quality control purposes, of course).

International Women's Collaboration Brew Day - Local Chapter

Visited Quest Brewing Company this morning, the local site of the first state-wide Pink Boots Society event: International Women's Collaboration Brewing Day. Pink Boots Society (PBS), is an international organization devoted to educating and empowering women in craft beer. The object of today's event is to brew, collaboratively, a designated style of beer, in this case an Irish Red, and release it two weeks or so down the road at an event which will draw attention to the organization and its goals.
The ladies collaborating today are various areas of the craft beer community: brewery employees, bloggers, bartending, retail craft sales and growler refill stations. Some are even home brewers.
Following the sparging, boiling, cooling and fermentation, the ale will be ready for all to taste, evaluate and drink. Very small amount so the tasting will be a special occasion. Harvin at Craftbeerchick.com will be a good source for further info.
So, I caught some of the action in between sips of Melusine Biére de Garde and bites of Fields of Gold Farm Goat Milk Gelato made with Quest's Smoking Mirror Porter. One of my most challenging assignments!

Photos begin here:

L to R: Caitlin Pierson, Swamp Rabbit Brewery and Taproom; Keats Wineland, beer enthusiast; Courtney Pici, Bartender/Homebrewer; Erin Gregory, Quest Brewing Company; Kathy Roberts, Crafted, The Beer Store; and Harvin Bedenbaugh, Blogger/Brewery 85 bartender, aka Craftbeerchick.

Beginning of the sparging process.

Getting ready for the boil.

Now for a two week wait to taste it!!

Cheers.