brewidity

The byproducts of beer brewing could revolutionize the way we regrow bones.

Is there nothing beer can't do?

I don't remember this late '90s Murphy's ad by the makers of Ghost in the Shell, but it's awesome.

Last year I questioned how in the world The Caped Brewsader could beat out Fin Fang Foam as the name of Denver Comic Con’s official beer (there were accusations of poll-rigging — seriously). This year, you’ll hear no complaints from [...]

I also got down to St Arnold's Brewery for the tour. I'd been on it once before, years ago, before it moved. The old site was large but not remarkable, but their new location is absolutely huge.

The combined floorspace of all the craft breweries I've visited in the UK would easily fit inside. Hell, they could probably all fit into the bar area, the size of which my phone camera was utterly unable to do justice to.

The tour element of the visit wasn't quite what the name implies, because thanks to the expansion work being done to the brewery we didn't get any further than an upstairs room that overlooked the brewery proper and into which the tops of the brew kettles emerged.

The expansion will take St Arnold's from 90,000 barrels a year up to a mind-boggling 240,000. The brewery is in the top 50 craft breweries in the US, but only just, just to put things into perspective.

Most interestingly (for me, at least), the tour guide spoke about the official definition of craft beer in the US. While we argue poetically over the definition, US brewers know that they are only allowed to brew up... er... 6 million barrels a year, among other things. So St Arnold's isn't coming anywhere near, no matter how massive it is.

I'm a big Beavertown fan, and enjoyed their apricot ale previously, so this Bloody 'Ell Blood Orange was a double no-brainer.

For a Brit, the novelty of a bar which is entirely outdoors is certainly a big draw, but the beer menu is huge, ever-changing (Texas beers are in bold) and bolstered with some excellent burgers, dogs and plenty of chilli.

The bar brews its own beer in the Sudworks at the rear, which is currently only sold on the premisses. I tried out the Rye-asaurus Rex, which balanced the bitter rye with a hint of refreshing cucumber.

I also discovered the pleasures of Lone Pint's pale, fruity beers, sneaking in a last glass of Yellow Rose when my family naively thought it was actually time to leave. The FOOLS.

Unlike underground distilleries that could whip up small batches of illegal liquor, big breweries couldn't just slip into the woods for 13 years. How did the few breweries that survived Prohibition do it?

It seems to be common wisdom that Europeans in the Middle Ages drank primarily beer and wine because water wasn't generally safe to drink. This, however, is a rather persistent myth as water was a regular part of the Medieval diet.