Craft Beer for All
In today's post, we explore three common off-flavors commonly detected in beer. Acetaldehyde is naturally occurring chemical compound that is produced by yeast during fermentation.
04.26.19 11:53 AM - Comment(s)
One of the things I love about being is homebrewer is ruminating on how so many of the processes involved in producing a batch of beer relate to other aspects of life. These metaphors run the gambit from the technical to the spiritual.
04.25.19 12:11 PM - Comment(s)

There are few things that communicate as much and as ambiguously as silence. We read worlds into silence, a communication practice that has been driven to perverse extremes by social media-driven forms of sociality. It seems we are all expected to be simultaneously raging into the void—all the time....

03.06.19 6:59 PM - Comment(s)
Actually, it's only been eight months since I was named the Brewers Association's first Diversity Ambassador. But, to tell you the truth, there are days when it feels that only a handful of weeks have passed since that announcement and others when it feels that I have been in this role far longer.
12.28.18 9:13 PM - Comment(s)

Though I had said this a number of times since late April, when I was announced as the Brewers Association's first-ever Diversity Ambassador, I'd never said it on record. But as a casual conversation with beer writer Kate Bernot wound to a close in mid-May, I let it slip--a declaration that was as h...

06.16.18 7:10 AM - Comment(s)