Since I seem to be running across a bunch of them all at once.
A nine pound speckled trout.
A crapload of tuna from Oregon Inlet
Releasing a 300-pound sturgeon can be enwettening.
“Nature is resilient, not fragile,” he said. “Fragile is the worst word you can use.”
Compiled and created while under the influence of Meantime Coffee Porter.
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Wade Boggs: Beer Drinking Champion of Major-League Baseball
Seriously. Wade was the kind of guy who was always the first one at the club house. wade_boggs_yankees.jpgSo he’d get to the clubhouse, and he’d bring a six pack with him. He’d be there drinking a beer when someone showed up, and as we were all packing our stuff up out of our lockers and getting our bags ready for the trip, Wade would sit there and drink that whole six pack.
Now, at the time, we were flying out of New Jersey, so it was somewhat of a drive from Yankee stadium to the airport in New Jersey. Wade would drink another couple of beers on the bus to the airport. At the time, we were flying this older airplane, it couldn’t make it across the country without refueling, and it wasn’t the fastest airplane in the sky. So we would stop in North Dakota or something. Wade would drink about a half rack between New Jersey and North Dakota, and it would take about a half-hour to an hour to refuel once we got there, so he’d have a few more beers while we were grounded in North Dakota.
Once we got back up in the air, Wade would drink another 10, 11, 12 beers on the way out to the west coast. The whole flight from coast to coast ususally took us well over 7 hours. We’d touch down at Sea-Tac, hop on the bus headed to the Kingdome, and Wade would have another beer or two on the bus. Then, all of us would get to the Kingdome and unpack our bags and sit around and BS with eachother, and Wade would have a beer in his hand the entire time. He was always one of the last people to leave the club house too. So I’d say that all in all, he drank over 50 beers on the trip, and this wasn’t just an isolated incident, he did that almost every time.
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Akira!….Tetsuo!….Ji-Biru!
Ji-biru is Japanese for “regional beer”, and this is where the interesting stuff happens. The term mostly refers to craft beers produced by smaller breweries, which became legal after a 1994 reform (before that breweries producing less than 2 million liters were not legal). Today there are a fair number of these, but finding their products can be difficult. It’s basically the same problem as in most other places in the world: most bars/pubs/restaurants don’t care what beer they sell, so you mostly get 1-2 industrial beers. The places that do care generally import higher-prestige foreign brands instead, often of inferior quality. Some places, like Underground Café in Matsuyama, an über-hip place for people who are their own stylists and read interior design magazines in the bar toilet, take this to ridiculous extremes. Their beer menu consisted of Rolling Rock (US, 8% on RateBeer), Fischer Tradition (French chemical waste), and Pine Beer (Filipino pineapple-flavoured non-alcohol drink, basically undrinkable).
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New Mexico has become something of a craft brewing hot spot.
There are 17 master brewers in the state of New Mexico. Nine brew beer in the Albuquerque metro area, and all of them have beers that comply with Reinheitsgebot. All of them also have concoctions that include ingredients like honey, dark cherries or orange rind, and consumer demand for creative craft beers has never been higher.
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If only the beer
was as good as the commercials.
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Brew Reviews: Gubernija Grand 9.5, Rauchenfelser Steinbrau, Aventinus Weizen Eisbock, Winthrop Brewing, Goose Island Summertime Kolsch The San Diego Real Ale Festival , Christoffel Roberts, Zhigulevskoe, Flying Dog Woody Creek White, Gulpener Korenwolf Witbier
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Sixty-six bottles of beer on the roof, Sixty-six bottles of beer.
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There’s always room for a couple of beers.
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Where in America can you find a heavy vi sen brewed from wart? Why, in South Central Kentucky, of course!
“He loves the Bavarian style heavy vi sen wheats,” Evans explained. “It’s a different style of beer and right now the popularity of heavy vi sen is growing in the United States.”
“It keeps them coming back for that style of beer,” Foster said.
He also said they brew about every two to three days.
“Over a period of two-and-a-half days it will change that wart into beer,” Foster explained. “It takes two-and-a-half to three days for fermentation.”
Then, it’s bottled and shipped.
I must have one.
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“I can detect a definite note of old horse wizzle, Stan.” Consumer Reports wastes the death of a few dozen trees by reviewing light beers.
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News from Mordor: Rumors of a merger
InBev executives believe that an eventual merger with Anheuser-Busch “belonged to the nature of things,” according to a report in a Belgian business magazine.
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Brewcam!
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How to speak Beer Geek
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When judging a beer, 2 pints are always better than one.
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The previous Carnival of Beer may be seen here.
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The Carnival of Beer appears every Tuesday and Friday. If you’ve an item you like to see appear, let us know via bigwig AT nc.rr.com
The be-damned prerogative has struck, and what had been the leading contenders for the Incipient arrival’s name have fallen somewhat out of favor. Yet, as of this morrning, no new ones had arisen, so I suggested we–a la George Foreman– simply recycle the names we’d used before, specifically Scotty M. and Ngnat’s middle names; James and Sidney.
“We could call him ‘Jimmy Sid’,” I told the wife. “Little Jimmysid. Jimmysid, get on down to the stoah and get yore daddy a beer!”
Surprisingly, the Jimmysid option was not dismissed out of hand, proving either that the Southern tradition of double-named males is preparing for a comeback in popularity, or that somewhere deep inside SW and I, there resides a pair of irredeemable rednecks.