#sixpointbrewery – PorchDrinking.com
It’s the dead of winter and I’m not drinking a burly, barrel-aged stout – or even an IPA. Instead, I’ve cracked open a can of Creature Comforts’ Tritonia Gose. Was I envisioning a beach on some far off island? Or a sweltering summer sun? Nope, I just wanted something light and flavorful that wasn’t a lager and wouldn’t weigh me down like some of the heavier stouts and barleywines I’ve had on winter night’s past; and I’m not alone in this sentiment.
Much like the rise of spiked seltzer, the lighter styles of beer, namely session sours such as gose ale, are experiencing a bit of a renaissance this days as folks are beginning to choose tart and tangy beers for their ability to bridge the gap between calorie-conscious and flavor-packed. IPAs aren’t going away – to the contrary even. However, many breweries have begun to appreciate the gose’s spot in giving their beer lineup a bit of balance along with a burst of new flavors. For more insight into the growing popularity of the style over the past few years, I asked several breweries making some of the best gose-style ales in the nation to get their thoughts.
Spring came very late this year, which delayed my normal drinking schedule a bit. By Easter, I’ve typically transitioned to pilsners, session IPAs and goses, but this year’s cooler temperatures had me settling back into my winter routine. It may have been fate when Sixpoint Brewery‘s Righteous Barrel-Aged Rye found its way into my fridge, and it was a welcome sight during this unseasonably cool, rainy spring.
Today is the first day of fall, although you wouldn’t know it. It’s supposed to be in the 80s again in Pennsylvania. Ridiculous. Oktoberfest beers are releasing, and I’m stuck here wondering how exactly I’m supposed to enjoy a ridiculously oversized Märzen in that kind of heat? I guess I will just have to suck it up and muddle through. Finish off those summer seasonals that you’ve been hoarding and get ready for The Weekly Buzz!
The College Football Playoffs are here for only the second time in history! If you are a fan of the Clemson Tigers, Alabama Crimson Tide, Michigan State Spartans, or the Oklahoma Sooners, congratulations, your team made it to the final four. We cannot think of any better way to ring in this prestigious competition then by enjoying delicious, even local, craft beer. Below is a list of favorites for all the teams still vying for the National Championship. Let us know what you had while watching the games!
Joan Didion wrote “Goodbye to All That” about falling in and out of love with New York after leaving the city. Like most of the works considered essential cannon of literature, I haven’t read it (blame the Strand, suckers will NOT reduce the price of her books one dollar). It’s in fact such essential reading for the New York transplant that it’s spawned its own cottage industry of “leaving New York” personal essays.
I recently (as in like last week) moved back to Detroit after six years in New York. I’m happy to be out of all the craziness and expense of the city, but know that I’ll be missing so much that only New York can offer. With all that wonders of the city no longer mine for the taking, I’d thought I’d share the 6 New York City beers that I’m going to miss the most.
When it comes to drinking beer, it is a general consensus that fresh beer is the way to go. I do not feel that this is always true, but for a lot of beer styles, one could argue that it is. Stouts, porters and barrel aged beers in my opinion are the acceptation to this. Think about wine—most red wine ages great, whereas white wine does not age as well. With time, beer and wine both undergo changes. The flavors develop and the aromas alter—sometimes for the better and sometimes for the worse. Over the past few years, I have learned to love the hop and all that it has to offer. In my opinion, hoppy beers are better fresh. So, I decided to find some of the freshest hop forward beers and indulge into hop heaven.
I’m going to start this review with a short story that actually happened a couple months back. As I sat down on an empty bar stool at the newest bar in Oxford, OH, O’Pub, the bartender asked me what I wanted to drink. “Well, what’s your best beer?” I asked.
Remember Four Loko? Well, while I definitely don’t remember the nights I drank this fruity poison, I definitely remember the hullabaloo it caused in the news, for parents, and for the general public. And after only a few years of availability, it was no surprise when this drink was permanently banned from store shelves. Although the taste wasn’t all that great (kinda a mix of gasoline and Capri Sun) it was indeed a great concept. After all, it was a drink that got you drunk after one can (probably a little too drunk) and it gave you enough energy to stay up the entire night. However, I think we can all agree that Four Loko needed to be taken down at least one notch. Well, prayers have been answered, and whether one of my new favorite breweries, Sixpoint in Brooklyn, NY, meant to or not, I believe they created a more natural (and less terrifying) version of a Four Loko beverage. Ladies and gentlemen, I present to you, 3Beans. And don’t worry, it taste NOTHING like Four Loko.
A few weeks ago, some friends and I were at Whole Foods picking up some of their amazing guacamole (seriously, best grocery store guac EVER), and decided to get some drinks as well. None of us are particularly knowledgeable about …
ABV: 6.3% | IBU: 57
New favorites can be a funny thing; when something comes along that radically alters your taste—be it a song, a dinner or a philosophy—that newfound love can quickly change into elitism. The excitement about a new discovery devolves into myopia, like a two-year-old demanding Skittles for dinner. I was guilty of this in recent history when I was too quick to anoint India Pale ales as the only style of beer I would ever need to drink after my palette was awakened by Dogfish Head’s 60 Minute IPA. Though I’ve spent the last few years imbibing anything with IPA or “hop” and an emphatic qualifier in the name, I have equally denied myself that exciting feeling of discovery by eschewing all beers that didn’t promise my body weight in hops in each sip.