for good or ill, this will be the most Baltimore of beers...

Flying Dog Brewery just announced Dead Rise OLD BAY Summer Ale:

Dead Rise OLD BAY Summer Ale will highlight the indelible character of OLD BAY through bright and refreshing citrus hop character and a crisp, tart finish. OLD BAY is added to the whirlpool imparting a bold aroma followed by hints of flavor throughout the beer. The finish is dry, snappy, and perfect for our hot and humid summers.

More on this possibly wonderful, possibly horrible brew at the link above. At the very least, it features a zombie crab on the label, which pleases me to no end.

Image via Flying Dog Brewery

11 Cocktails For 11 Doctors

In honor of the 50th anniversary of Doctor Who this weekend, some enterprising souls have devised eleven cocktails, each inspired by one iteration of The Doctor. As documented on Tor.com:

Armed with recipes, good company, and very little in the way of instinctual self-preservation, I journeyed forth into the wilds of Glasgow to find a cocktail bar that would enable us to drink our way through eleven Doctors. Blue Dog and its excellent staff were game, and thus did our adventure begin.

The recipes to these lovely libations are here, and subsequent tasting notes are here. I particularly look forward to attempting THE GREEN DEATH on behalf of Jon Pertwee's Doctor, for all the reasons.

Hello Kitty beer. Because, I suppose, why not?

Hello Kitty beer, by Long Chaun Brewery in Taiwan

Kotaku has a detailed write-up on this new Chinese "endeavor". In short: six fruit-flavored varieties, 2.3% alcohol, and dangerously yummy and smooth to drink.

Doom, ever closer to you we slide. But at least it tastes good.

the origin of cascade hops? SCIENCE, of course!

I hadn't known that the origin of casacde hops was through Oregon State University's Fermentation Science program. I also hadn't known that advanced research programs in Fermentation Science were a thing, but in hindsight it should have been obvious. This is truly glorious SCIENCE.



If this whole doctor thing doesn't work out, my new second career choice will now be Mad Hop Scientist.

making beer with... a coffeemaker

CC BY-NC image by TSalon via Flickr

Here's an oldie but a goodie from Southern Fried Science, entitled "How to brew beer in a coffee maker, using only materials commonly found on a modestly sized oceanographic research vessel". The post includes detail instructions, such as the required tools ("an electric drip coffee maker with hot plate, a coffee filter, 2 1-liter sample jars, 2 handkerchiefs, 2 rubber bands, and a source of clean (preferably R/O) water"), ingredients (dry cereal for grains, Vegemite as an option for malt), and a step-by-step recipe. The end result is noted to be as follows:

A cool, smooth brew, flavored with whatever you found. It may be very bad, it may be good. It will be beer.

'nuff said.

decoding flavor

CC BY-NC-SA image from Abu via Flickr

Right. This blog! I have it. There are plans, etc, etc.

There's a lovely piece on CraftBeer.com that has a nice breakdown about what goes into how we arrive at describing "flavor" when it comes to beer. While nothing new, it provides a good framework for understanding why experience is key when it comes to describing what we taste, in more ways that one. Slainte!

guest on The Living Proof Brew Cast, episode "Tour Globally, Drink Locally"

CC BY-NC-SA image by (and of) cmdln via Flickr

Back at Balticon in May, I had the immense pleasure of sitting down with Thomas Gideon and John Taylor Williams to record an episode of The Living Proof Brew Cast. This has been a thing I've been intending to do for some time, especially given that these gents are outstanding folk and they produce the best beer-related how I've yet heard. We had some great brews and even greater conversation, so be sure to give it a listen. The title of the episode is "Tour Globally, Drink Locally" for reasons that become obvious in the show. Thanks to Thomas and John for having me on!

"If You're Drinking Beer Ice Cold, You're Doing It Wrong"

I was recently at a job-related event in which the height of beer that the free bar was supplied with was a choice between Miller Light and Coors Light. Despite my shame at partaking in these to make the event organizer happy, I was compelled to log them on Untappd anyway.

This did give me the opportunity to ponder the much-advertised *COLD - SUPERCOLD* indicator on the bottles of the latter, playing up the whole thing that mass produced American lagers are best enjoyed when they are as close in temperature to ice as possible. Which is somewhat true, given that they are rather awful. Well-brewed beer, however, is all about flavors and aromas that come out with warmer than freezing temperatures. The following infographic from FrugalDad is a great reminder that warmer beer, depending on the style, can be a truly beautiful thing:

Source: FrugalDad.com

heavyweight champion of the World Wide Stout

I do loves me some World Wide Stout from Dogfish Head, but hadn't heard this bit of history before:



Former Heavyweight (ABV) Champion of the World, and still respected hardcore veteran.

Evo lived

CC BY-NC-ND image from sheiladeeisme on Flickr

Evo survived his beer and sausage only #BrewDiet in October. In fact, he succeeded not only in sticking to it, but in coming out the other side in better shape than when he started.

His final analysis of the month is here. He also joined the gents at the always excellent Living Proof audio podcast for a detailed discussion of the experience.