Archive for the 'Weekly Therapy' Category

Weekly Therapy: The Black & Tan

Monday, March 13th, 2006

Beer cocktails – concoctions that mix two different beers or even beer with a variety of spirits – have recently been touted as a good marketing tool in U.S. bars that otherwise pay little attention to beer as a beverage with taste. We generally leave it to others to discuss the “joy” of mixing vodka, […]

Weekly Therapy: Tomme Arthur Q&A

Monday, March 6th, 2006

You might have heard that Port Brewing, which operates three brewery pubs in Southern California, acquired the former Stone Brewing facility in San Marcos. Now it’s time to find out what that means. Tomme Arthur, who oversees brewing operations for Port Brewing, provided some answers just before heading off to Belgium with four other American […]

Weekly Therapy: The Spirit of Sūpris

Monday, February 27th, 2006

Hops farmers in the Hallertau region of Germany like to call their product the spirit of beer. Although BridgePort Brewing brewmaster Karl Ockert chose to showcase a hop from Slovenia in BridgePort’s newest beer he understands the sentiment perfectly. Ockert took a side trip to the Slovenian farms last year on the way to Munich […]

Weekly Therapy: Cupid and hops

Monday, February 13th, 2006

Valentine’s Day is not one of the big beer selling holidays. Industrial brewers move a ton of beer for Fourth of July, Memorial Day, the Super Bowl, etc. The December holidays are important for specialty beer producers. Valentine’s Day? Pretty much another Tuesday. Or is it? Realbeer.com certainly has seen enough promotional material to suggest […]

Weekly Therapy: More on beer’s image

Monday, February 6th, 2006

Did you wake up this morning feeling better about beer? Any different at all? Should you feel different because the “Here’s to Beer” campaign officially kicked off during the fourth quarter of the Super Bowl? It wasn’t one of the commercials generally talked about this morning as every publication from the Wall Street Journal to […]

Weekly Therapy: Why skunky beer is skunky

Monday, January 30th, 2006

Cheers to the Wall Street Journal for a deciphering the code large brewers use in listing “freshness dates.” (Unfortunately, WSJ is a paid site, so we only linked to the front page). It begins: “A loaf of bread has it. So does a carton of milk. But if you’re looking for the expiration date on […]

Weekly Therapy: Books and history

Monday, January 23rd, 2006

You might already know that the name of bock beer comes from the German town of Einbeck. But did you know this? “About the composition of Einbeck beer we learn that is was made two-thirds of barley malt and one-third of wheat malt, but lightly kilned, and was brewed only in winter. Of course, it […]