Over the years, any number of breweries would claim to make Santa’s favorite brew. “Join Mr. Claus (who has a fond regard for the best things in life) in drinking tangy, foamy and delicious Point Special,” the Wisconsin brewery advised in one newspaper advertisement. New Yorkers countered: “The very best he ever tasted is what... View Article
Culture - Full Pints The Fine Art of Beer Sequencing November 1, 2008 - Lew Bryson
Back in the 1990s, I was hanging out with my brothers-in-law in Richmond. Richmond is a great place for a history buff like me, and it’s got a neat aspect for the beer-lover, too: Richmond is a common test market for new beer ideas. Which is how we came to be passing around a bottle... View Article
Culture - Full Pints - Live Beer September 1, 2008 - Don Russell
Ten years ago, some junior poli-sci major at Reed College in Portland, OR, slapped a dollar bill on the bar at the Lutz Tavern and raised his middle finger to the whole corporate/yuppie beer establishment. Heineken? Budweiser? Microbrews? Bleep that shit—Pabst Blue Ribbon, man! And, thus, one of the most perplexing trends in American consumerism... View Article
Culture - Full Pints May 1, 2008 - Marnie Olds
This feature couldn’t have been written 25 years ago. The idea that beer should be taken seriously as a partner for fine food—that beer might be wine’s peer when we search for a compatible beverage for the table—would have provoked dismissive chuckles from wine aficionados, and it wouldn’t have occurred to beer people at all.