“But if you’re looking to sell some beer, it’s still a good idea to take a competent hop onto the IPA bandwagon.”

that was the only “strong beer” at a lot of restaurants in Oklahoma for a while, so I drank a lot of it and ended up wrongly dismissing Boulevard as a brewery until relatively recently.

Glad to see this review, was thinking of picking this one up at the bottle store tonight and your description seals the deal.

I generally do 2 calculations when choosing between fancy beers: oz/$ and ABV/$

I don’t have that cilantro->soap gene, but I guess I can relate to people who do now (except, as I said, it didn’t bother me as it’s really mild). Sorachi Ace is well up on my list of favorite beers. Didn’t get any dill though, maybe I’ll try again (pretty easy to find in Austin, which is now basically the Brooklyn of…

But I did actually have chicken wings cooked by Paul Qui once! I told him that I would have liked them to be spicier.

Lone Star, the National Beer of Texas, preferably in tallboy form. Almost always a few in my fridge, and after a couple of heavy craft beers, if I want to keep going, I switch to this. I have a small collection of Lone Star breweriana, as well as two belt buckles (Texas, ya know).

I find myself at Mickelthwait Craft Meats a lot, partly because they’re friends and mostly because everything they have is great! Lockhart and Luling are also great options.

There’s a reason people wait in line for 5 hours!

In Austin, we have brisket. Rubbed with a mix of black pepper and salt,. Slow-smoked (using oak) over low, indirect heat for 10-15 hours. You can have moist (fatty) or lean, and it’s best with the bark on.

I assume at Which Craft it’ll be for beers that aren’t available in bottle or can form, because given the option I’d get a 6-pack (or 4-pack) as well. But since, as you mentioned, a lot of nice local seasonals don’t get bottled at all, it gives me another way to enjoy and share a good beer that I might not otherwise…

Right after I read this, I see on Twitter that my awesome local bottle shop (Which Craft) has just acquired the means to start doing growler fills.

This is based on a 2,700 year old recipe that tastes like a mix of mead and barleywine: http://www.dogfish.com/brews-spirits/…

But you can’t make that cutter (handaxe, stone knife, etc.) without the hammerstone or billet to do the knapping.

the Rodeo Clown Double IPA is also fantastic.

and probably seeded it with fakes.

That show did 2 bars in Austin. One of them made up a storyline about marital problems between the owners, and kept the new name of the bar for what I assume was a contractually mandated weekend before going back to the old name. But I hear they got a kickass entertainment system out of it! The other was turned from a…

It’s ok! Appreciate the response. As I said, I’ll just get a personalized signed copy at my local bookstore when it comes out :)

Love Blood and Honey, been drinking a fair bit of that lately. Also, it’s on sale for $6.99/6-pack at the brand new Total Wines in Austin.

I’ve heard that the regular production tastes a little different/better than the prior limited release (only available in the 12-pack sampler). I thought it could be so much better than it is, not enough of the prickly pear flavor and with a soapy finish (and not the tasty kind like with Sorachi Ace).