Out now: BeerAdvocate magazine #70, packed with beer education for your reading pleasure. About the Cover: Ryan Chapman's illustration depicts the feedback loop between experimental American brewers and their new British counterparts. PG 44. Inside: Beer Smack: "Stand Your Ground and Pour!" Jim Wells reports the Beer News Trouble Brewing by Arne Frantzell Shelf Talker by Courtney: Asheville Beer: An Intoxicating History of Mountain Brewing Kindred Spirits: The Moorish Idol by Leslie Ross Innovation by Lisa Morrison: BREW-K: When Flowers Won't Do Label Approval: Mr. Hyde from Greenbush Brewing Co. Zymology: Brewing with Cheatgrass by Aleszu Bajak Unfiltered by Andy Crouch: The Story of Beer Fermented Culture by Ron Pattinson: Vassar Ale BYOB by Drew Beechum: White Stout Cuisine à la Bière by Sean Z. Paxton: Thanksgiving Pumpkin Pie Party-Gyle by Cathy Erway: A Harvest Dinner, Minus the Stress of Thanksgiving Barkeep by Austin L. Ray: Closed of Business, Charleston, South Carolina 9 Steps to Beerdom by Paul McMorrow: Jason Davis, head brewer, Freetail Brewing Co. From the Source by Sean Lewis: Port City Brewing, Alexandria, Virginia Beer Destinations: Dublin, Ireland by Christopher Anderson Feature by Mark Dredge: With a Little Help from My Friends, British and American Craft Brewers Find Common Ground Feature by Courtney Cox: A Closer Look at GABF 2012 Beer Reviews (Porn) by us. Last Call with Skyler Weekes, founder & owner, Rocky Mountain Barrel Co. Subscribe today! http://beeradvocate.com/mag/ Back-issues (print): http://beeradvocate.com/store/ Go digital with Google Play: https://play.google.com/store/magazines/details?id=CAowsZVm As always ... thanks for reading! Cheers!
Just got it a few days ago. Thanks for putting out this great information. I was very interested by Pattinson's article on Vassar's Ale. He alluded to the fact that there is much more he could have written about. I hope that he will fill us in sooner rather than later. Cheers, Scott
My wife's aunt requested that we bring a pumpkin pie to the Turkey Day festivities, so I made one from the recipe on page 24. No word yet on how it tastes but it sure did smell nice. My only tiny regret is that I couldn't get any dried malt powder in time to make the whipped cream. Eh, it was enough of a pain in the butt to knock together without it. This isn't a knock on the recipe, just that making pie crust from scratch is really time consuming. Screw you, homemade pie crust.
