Posts ByJesse Valenciana, Author at PorchDrinking.com
Cruz Blanca Brewery | Mexico Calling
April 21, 2021 | Jesse Valenciana
Mexico Calling from Cruz Blanca Brewery is the beer that Mexican lagers should aspire to be. In recent years, there has been an influx of breweries trying their hand at making a craft version of one the most macro styles of beer on the market. What you’re left with are good beers that end up tasting nothing like a Corona, Dos Equis, Modelo or whatever the brewer drew inspiration from. The beers tend to end up with some punny name consisting of Spanish words that a brewer learned during his high school spring break in Cancun.
Fat Bottom Brewing | Knockout IPA
April 9, 2021 | Jesse Valenciana
Flagship beers are the unsung heroes of a brewery. They’re the load-carrying backbone of a beer list. With every new, flashy, ridiculously-hopped IPA or adjunct loaded, melted ice cream cone passing as a stout, they’re also the first to be forgotten. Like a true workhorse, flagship beers do their job. They get packed in cases or filled in kegs to be shipped off to a sea of local grocery stores and faceless sports bars while getting snubbed by the cool kid, craft beer stores in town. Flagship beers may never get any taproom-exclusive hype, but they’re evergreen. They pay the bills, and keep the lights on.
Women in Beer | Bailey Spaulding & Lisa Peterson of Jackalope Brewing
March 12, 2021 | Jesse Valenciana
When they opened their doors, Jackalope Brewing Co. were the hip, new brand taking up space in a modest sized brewpub. Fast forward a decade and Jackalope Brewing have become respected pioneers and leaders of Nashville beer. They now operate out of a towering production facility in a rapidly growing city that seemingly sprouts one brewery for every new high-rise residential building.
Sour Series: Yazoo Brewing | Trio (Batch #2)
February 18, 2021 | Jesse Valenciana
Brandon Jones is no stranger to barrel-aging and storytelling, using both his words and beer as the medium. Jones is a brewer, beer blender and self-proclaimed “funk wrangler” at Yazoo Brewing, one of the godfathers of the Nashville’s craft beer scene. When Brandon isn’t wrangling funk, he’s sharing recipes on his blog, EmbracetheFunk.com, where he talks about spontaneous fermentation, wild yeast and bacteria—all of what give wild ales their unique and “sour” profiles. On Embrace the Funk, Brandon states his modest goal of making the world of sour beers a bit more approachable.
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