So this past Thursday, Diatribe, the wife and I went to try out the Brickhouse because Anonymous Communist beat me there and enticed me with mention of Sierra Nevada's Pale Ale on tap. We were excited to see what beery wonders this new pub, strategically placed near the Corner Pub, had in store for us.
The Brickhouse: Excellent
On tap:
Sierra Nevada's Pale Ale (mighty mighty fine)
Boulevard Wheat (a good choice if you like wheats)
Woodchuck Cider (important to mi esposa who likes ciders more than me)
and, in case, you like such things, all on tap:
Bud Light
Coors Light
Stella Artois
Bass
Newcastle
Guiness
Blue Moon
For 'crafty beers' in the bottle:
Goose Island 312 (nice to have but no honkers?)
Boulevard Pale Ale (If they didn't have SNPA on tap, I'd be drinking this)
New Belgium Fat Tire
New Belgium Mothership Wit
Spoetzels Shiner Bock (what ale drinkers drink when they're not drinking ales)
Sam Adams Boston Lager (used to be the go to beer in Spfld for craft fans)
Sam Adams Light (better than most lights)
They have a full complement of other domestics and imports in the bottle many of which you normally find in your local eateries since they are owned by the big boy conglomerates.
The Brickhouse rates an excellent but I wasn't all that thrilled through no real fault on their part. Their beer selection which rates well by my own arbitrary standards as excellent is starting to become standard fare in Springfield's newer restaurants. In theory, this should be fantastic for the beer drinkers of Springfield. It is and I should leave it at that.
Springfield is in for exciting beer times, I think. The Brewhaus, a constant favorite, and Floyd's Thirst Parlor, whom I have often underestimated, are now joined by Bar None, hereafter called Bar Noonie which is repeated orally several times with slight variations on the pronunciation of 'noo' and 'nee'.
Brewhaus always has fantastic choices, especially in obscure bottle offerings, Floyd's is carrying Three Floyd's Pride and Joy on tap and Bar Noonie has both Bell's Amber and Dogfish Head's 90 minute on tap. With exciting new pushes in our bars like these, I am hoping for some spillover to high-end cuisine and pub restaurants. Apparently I am becoming spoiled.
There ya go! One new restaurant review with some bar mentions. Drink up
The Brickhouse: Excellent
February 28, 2009
February 25, 2009
Next Homebrew Club meeting
The next meeting of the Prairie Schooners, Springfield's homebrew club, is 7:00 pm, Thursday, March 12th @ The Brewhaus.
The first meeting had 15+ interested parties. That is more than a baker's dozen, yo.
It was nice to sit about and talk shop and taste brews (both home and commercial) for a few hours. There were some old hands and some shiny new and new future brewers. Beer is sampled by all so, if you've had an interest in trying a homebrew to see how good one can taste, swing on by on March 12th and find out a little more about the wonderful world of homebrewing.
The first meeting had 15+ interested parties. That is more than a baker's dozen, yo.
It was nice to sit about and talk shop and taste brews (both home and commercial) for a few hours. There were some old hands and some shiny new and new future brewers. Beer is sampled by all so, if you've had an interest in trying a homebrew to see how good one can taste, swing on by on March 12th and find out a little more about the wonderful world of homebrewing.
February 24, 2009
A brief history of Homebrewing
http://www.reason.com/news/show/131411.html
Not bad if taken as a history of homebrewing. Bein that this is from Reason Magazine, the author tries to make this history into some sort of treatise on the evils of government regulation in any form. I think the banning of homebrew was more a function of inertia, knee-jerk moralizing, and the fact that only the 'working classes' liked beer (as opposed to upper-class wine) than anything else. The argument about 'bootleggers' is patently false. Any fermentable sugar can be distilled, not just malt (e.g. rum and tequila).
Not bad if taken as a history of homebrewing. Bein that this is from Reason Magazine, the author tries to make this history into some sort of treatise on the evils of government regulation in any form. I think the banning of homebrew was more a function of inertia, knee-jerk moralizing, and the fact that only the 'working classes' liked beer (as opposed to upper-class wine) than anything else. The argument about 'bootleggers' is patently false. Any fermentable sugar can be distilled, not just malt (e.g. rum and tequila).
February 23, 2009
Sammy's Latest Newsletter
Here is a link to Sam Adams latest newsletter. They are running their annual Longshot American Homebrew contest. Somehow our Red Cobbler 'oh crap, it boiled over, throw in more hops!' brewing method wouldn't cut the mustard, but we can always dream!
http://samueladams.com/promotions/newsletter/2009_v.2/index2.html
February 13, 2009
Brutally Honest Beer Labels
I can't say I knew that about Newcastle...but ya gotsa love the rest
http://www.sloshspot.com/blog/02-13-2009/Brutally-Honest-Beer-Labels-119
http://www.sloshspot.com/blog/02-13-2009/Brutally-Honest-Beer-Labels-119
In honor of Darwin's birthday ...
I bring you a short story with much promise. The yeast genome has been cracked. Paving the way for the superbeers of tomorrow!
http://news.yahoo.com/s/nm/20090211/od_uk_nm/oukoe_uk_yeast_genes
http://news.yahoo.com/s/nm/20090211/od_uk_nm/oukoe_uk_yeast_genes
February 12, 2009
One Week til Homebrew Club!
First Rule of Homebrew Club is 'You Talk About Homebrew Club'.
Obligatory Fight Club reference out of the way, I can now get back to the topic at hand. Once again I am here to gently remind you and generate interest in, the resurrected, reformulated and recombobulated Prairie Schooners, Springfield's own homebrew club.
When: Thursday, February 19th, 7:00 pm
Where: The Brewhaus
Who: All homebrewers past, present and future
To quote a line from Poltergeist, 'All are welcome. All welcome, Go into the light'*.
*= The slight difference in that we are not creepy old dudes (most of us) and 'the light' equals the Brewhaus.
Obligatory Fight Club reference out of the way, I can now get back to the topic at hand. Once again I am here to gently remind you and generate interest in, the resurrected, reformulated and recombobulated Prairie Schooners, Springfield's own homebrew club.
When: Thursday, February 19th, 7:00 pm
Where: The Brewhaus
Who: All homebrewers past, present and future
To quote a line from Poltergeist, 'All are welcome. All welcome, Go into the light'*.
*= The slight difference in that we are not creepy old dudes (most of us) and 'the light' equals the Brewhaus.
February 9, 2009
Boulevard Irish Ale in the Wild
I went to The Barrelhead over the weekend and was pleased to find Boulevard's Irish Ale on tap. I loved this seasonal last year and appear to love it just as much this year.
For the unitiated, Irish Red Ales tend to be a seasonal released in early Spring.
The style is decribed as follows: "Irish red ale, red ale, or Irish ale gains its slightly reddish colour from the use of a small amount of roasted barley. The term red ale or red beer is used by brewers in countries other than Ireland; however, the name Irish Red is typically used when roasted material is used."(Wikipedia)
My secret suspicion is that they are timed to coincide with St. Pat's day where the gen. pop. is more likely to engage in Irish pursuits. I believe it is a conspiracy since Irish Reds are good year-round.
So, if you have been waiting for the style to show up, head on down to The Barrelhead or any other venue carrying the style and drink it up.
Caveat: Some brewers put out an 'Irish Red' which is not an Irish Red Ale but is instead a lager which is a poor substitute in my opinion. If you like the common Irish Red then give a true Irish Red Ale a try and see how it compares for you.
For the unitiated, Irish Red Ales tend to be a seasonal released in early Spring.
The style is decribed as follows: "Irish red ale, red ale, or Irish ale gains its slightly reddish colour from the use of a small amount of roasted barley. The term red ale or red beer is used by brewers in countries other than Ireland; however, the name Irish Red is typically used when roasted material is used."(Wikipedia)
My secret suspicion is that they are timed to coincide with St. Pat's day where the gen. pop. is more likely to engage in Irish pursuits. I believe it is a conspiracy since Irish Reds are good year-round.
So, if you have been waiting for the style to show up, head on down to The Barrelhead or any other venue carrying the style and drink it up.
Caveat: Some brewers put out an 'Irish Red' which is not an Irish Red Ale but is instead a lager which is a poor substitute in my opinion. If you like the common Irish Red then give a true Irish Red Ale a try and see how it compares for you.
Homebrew Club Meeting!
The Prairie Schooners(reformed) are having their first meeting Thursday, February 19. The meeting will be at The Brewhaus @ 7pm. Past, present and future homebrewers are encouraged to come and share homebrew, swap stories and knowledge, and enjoy the general camraderie that exists between all zymurgists and brewers.
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