Keypunch by Urban Artifact

Key Lime pie is a delicious dessert in its own right. But putting it in liquid beer form in the way of a Gose, combined with sea salt, black pepper, and corriander sounds even better. To us, that sounds like the recipe for something we’d seek out and come back to this spring and summer time and time again. Urban Artifact’s Keypunch is on our plates this week for a sample…

Love Shadow by Brewery Vivant

Master’s Sunday is upon us. As golf fanatics, it’s the 4-day event that we wait all year for. The towering magnolias, the azaleas in full bloom, the rich and storied history built on one tradition after another, and the strongest field in the golfing world are all perfect complements to a golf course that looks as if it’s straight out of heaven itself. Join us for a brief moment away from the TV as we sample Love Shadow by Brewery Vivant…

Swish by Bissell Brothers Brewing Co.

Like a phoenix emerging from the ashes, we come out of Macro March alive and well, ready to get back to drinking quality beer again. Our first experience with a highly rated brewery is always exciting, and in the case of Bissell Brothers, we went straight for the jugular. Their highest rated beer, Swish, was the beer we chose this week to shock ourselves back to reality with…

A new (be)era?

beer snobAs self-admitted beer snobs ourselves, it’s difficult to admit that some major changes are happening around us in the craft beer industry as a whole. And though we believe the changes can be for the best, it’s sad to think that perhaps the bubble has finally started to leak just a little bit of air. In the end, it’s beer that we love in more forms than we can count. But as the following article points out, there’s always gonna be a place on our palates for something without so much pretense…

https://vinepair.com/articles/craft-beers-post-snob-era-is-here/

(image/Thrillist)

Natty Daddy by Anheuser-Busch

Happy to see this month in the rear view mirror so we can return to drinking real beer again, we close out Macro March with a college classic. All across the nation in dorm rooms overflowing with testosterone and stupidity, Natty Daddy by Anheuser-Busch is hosting the party that never stops. Fueled by a bad reputation and an even worse taste, it embodies everything about the college atmosphere that we’ve come to expect and stereotype. So in the spirit of higher education, it’s time for some beer pong and one more decision we’re sure to regret…

Beer History: Trappist

trappistIn today’s craft beer market, trappist beer is still considered to be one of the greatest and most sought-after styles. Yes, IPA’s are flooding the market and hop growers are at an all-time high in production, but you can get an IPA pretty much anywhere nowadays. Trappist beers? Not so much, hence why they are still so sought after. But what makes them so good and how did they start?

True trappist beers are produced in monasteries by Trappist monks. Before they became Trappist monks, they were called Cistercian monks. Cistercian monks had to abide by a very strict law that basically said that the monastery had to be completely self-sufficient and that everything they did had to done by their own hands. Nothing was to be bought. Everything was to be grown and used up. Any additional materials left over were to be donated. These monks started off making various styles of cheeses, jams, and breads. They were looking for a way to increase funds to help with the growth of the monastery and decided to brew beer. Why? Because it was easy to make and they had what they needed to brew it. The rest is history.

monkMost trappist breweries are found in the monasteries of Belgium. There are a few other places that brew trappist beer, but the true ones come from over the pond. What make them so sought after is that many of these monasteries don’t export their beer. They actually keep it within the region they brew them in.

Some of the major names in the trappist industry are Chimay, La Trappe, St. Bernardus, Rochefort, Orval, and Westvleteren. You can find all but Westvleteren at pretty much any grocery store or bottle shop today. Westvleteren is much harder to get a hold of. Although there are a few websites that actually sell Westy, you need much deeper pockets to get yourself a few. Not only are the beers more expensive, but the shipping is usually high as well. A few years back, RateBeer.com voted Westvleteren 12 the best beer in the world. When this came out, the roads were jammed to the monastery in the hopes to get a hold of a bottle of it.

If you’re looking for a change of pace in the beer market, look nowhere else. Trappist beer has an abundance of notes, ranging from fig to raisin to banana. Some are lightly carbonated, while others come off as more of a champagne (Orval especially). They are definitely unique and worth trying. One taste and you will understand as to why they are so popular in the craft world.

Until next time….

BEEResponsible,
The Hopostles

Milwaukee’s Best Ice by Miller Brewing Company

As Macro March rolls on, we come to a bright spot on the beer calendar that every American looks forward to, despite the fact that many have no actual cultural link to it: St. Patrick’s Day. In order to celebrate accordingly, we should be hoisting a pint of Guinness, the beer that 9/10 leprechauns world-wide recommend. But instead, we’re sticking to what we started this month with, namely bad gas station beers. Here we go with Miller Brewing Company’s Milwaukee’s Best Ice, a beer that actually takes a back seat to the green food coloring we believed would improve its taste…