As brewers strive to make “the world’s strongest beer,” should beers produced using unconventional methods like freeze distillation, aging in “wet” liquor barrels or cultivating super-yeast strains so they can power through sugar comas be considered “beer?”
Hindenburg beer sells for $16,000; Semper Ri pays tribute to Marine regiment; Sheetz stores on a mission to liberate Pennsylvania beer sales; and no Spotted Cows allowed in Manhattan.
The main problem with offering so many taps is that certain beers tend to move, either due to their innate popularity with consumers or because the bartenders sell them, while others tend to sit and face a long, cold death.
Adding spice to beer is like applying perfume or aftershave to humans. The point is to use a dab to aid allure, not a vial to hide grime or lack of confidence.
A decade ago, Jeff O’Neil was drinking Racer 5, growing hops in his backyard and sending résumés to every brewery in the Bay Area. Now he’s brewing West Coast-leaning ales out east, at the ever-expanding Ithaca Beer Company.
Pre-Pro Lager is a glossy dream, a wistful look back to a style that largely never existed. The truth is that, by the time Prohibition was enacted, American brewers were already on the road to ruin.
Arkeg offers the fun and excitement of all your favorite arcade games in a stand-up model that multitasks as a tap system, keeping 5 gallons of tasty brew chilled and ready to serve whenever destroying Space Invaders works up a good thirst.
The complaints and expectations about beer are reaching whole new levels. And the snobbery and superiority factors among craft beer lovers over macro drinkers are becoming shameful and embarrassing.
Phoenix has grown into a sprawling boom town, a sizzling desert metropolis spilling well over its nominal borders. And as a place to have a pint, it’s no hot mess. These are the top beer destinations in the Phoenix area.
