No way BH has that kind of burrito budget. Read more

I really can’t think of a beer that dominates its category, quality-wise, like Allagash White. That’s worthy of a separate post (once I do the necessary research to make sure i’m not overlooking something). You can argue forever about the very best barrel-aged imperial stout or cult DIPA, but what other… Read more

Damn, your version sounds better than mine. I need to try again and see if I can conjure the candy. Read more

You know, I’m not sure I’ve ever tried it. And certainly not recently. Thanks for the suggestion. Read more

You been putting your tongue in the wrong ears. Read more

Oh for sure. Especially when you consider that most high ABV beers are either very hoppy or barrel-aged, and you’ve got to pay for the hops and the wood somehow. Read more

I haven’t had Rheingold in 8 or so years, since one of their occasional big comeback launches, and I don’t have much memory either way. They threw a lot of free parties that summer, and I loved them for that, but that doesn’t have anything to do with beer quality. Read more

Thanks. Yeah, I try to keep these beers alive whenever I get the chance, even if they’re more marketing ploys than distinct beers these days (mostly all owned by Pabst or MillerCoors, all contract brewed by whoever the lowest bidder is). I know of Schmidt’s but I’m not certain I’ve ever actually drank it. But I will… Read more

Yeah I’ve heard that there’s been a big surge in regional Natty Bo pride. I had one in Annapolis a few years ago. It didn’t do anything for me, but then it’s not supposed to. It seemed inoffensive enough to be a source of weird pride/nostalgia for a native. The sad truth, though, is that it’s now owned by Pabst and… Read more

I’m with you. I didn’t get to try many of them back when they were true regional beers, but if given the choice I still pretend that Olympia is in some way more authentic than Miller Lite or whatever. When PBR was sold last year, there was some hope that they might spin some of their portfolio of regional brands (they… Read more

That’s awesome, I like your grandpa’s style. Read more

Ha, yeah, I drank a ton of 40s in my youth, too. I fear they’re losing their utility or at least appeal in this age of 4Loko and etc., but at a certain time they were the most honorable way to get shitfaced for $5. Read more

Heck yes, a buck beer always tastes great, no matter the circumstances. Read more

A lot of people swear by High Life, but the only thing I like about it is the label. I might need to give it another whirl (since I strongly suspect there is VERY little variance from one cheap beer to the next now that they’re all owned by the same company). Read more

Yeah, if you have good equipment and trained staff in the right part of Brooklyn or wherever—and you drink fast—growlers can work. But they come with so many built-in obstacles to quality that I’d rather breweries use just about any other packaging when possible. Read more

Same boat, for the most part. But a few times I’ve had a pint or so left for the next day, and it’s inferior (not undrinkable or anything, but not ideal). Read more

yeah, I think part of the proposal in Massachusetts would allow retailers to fill growlers, too. I think I’d prefer to just get a 6-pack if that’s an option, and bomber-only beer is usually going to make for a really expensive 64 ounces (though I guess you could have 32s), plus some MA brewers are worried about… Read more

It’s my fault for rushing the art department, and I do like your idea of topping w/ bitters rather than mixing. Read more

I like to go heavier than standard on the main ingredient most of the time, too. And that Derby looks like a damn fine drink! Read more

Huh, you’re the second person who likes the 1-1-1 w/ ice. I’d assume ice would just obliterate your gin that way, since you don’t have NEARLY ENOUGH to begin with. Read more