Arkansas Spotlight: Fayetteville Ale Trail (continued)

We shall continue this week with Chris Butler’s account of beer exploration!   In case you missed last week, click here and delight in joy of a beer blogger’s tour…..or sit there and steam with jealousy.  Either one calls for a beer!

saddlebock-barn

Yes! That’s a brewery!

Next up, set apart from the others for many reasons, but most of all distance, we hit Saddlebock Brewing Company. While it’s not a long way off, just 15 minutes off of Highway 71 Business, it still seems you are in a different world while you enjoy views of the White River. The vision of Steve Rehbock (Chicago transplant, Brewmaster and owner) is one of green and sustainable. He gave us the tour of his gravity fed process, starting on the top of three floors in his barn-designed brewery. The largest in scope with 20 beers being produced, he distributes pressure-capped growlers and 22 ounce bombers throughout Arkansas. He is very engaging and driven; you can feel his passion when he talks about the brews. He talks about hard work and the future of his business, which include plans for a bed and breakfast across the street. Stay tuned for big ideas from Saddlebock

*PROTIP: The scenery and location are unparalleled by the region’s breweries. Go with the refreshing Helles Lager

People love good beer and good beer loves good people.

People love good beer and good beer loves good people.

Onward we traveled, towards Core Brewing Company. Located in Springdale, Core has the edge so far in distribution and in operation. Unfortunately, Brewmaster Jesse Core had a previous engagement on this day. Luckily there was plenty of beer to comfort us, so we each grabbed a pint and began the tour of the impressive facility. Starting with a system that Jesse wrote the code for himself, to the on-site chemistry lab, to the fledgling distillery, and a canning line which is helping with distribution production, you can tell this is a well-conceived operation. There is a visible charm around the brewery and tasting room, which adds to the experience of drinking with a local rising brewery star. They’ll soon be expanding to other states, Mexico, and will be opening a brewpub in Rogers in the coming weeks.

*PROTIP: Strong vision, distribution edge, and plenty of money backing. These guys will be big. Go with Black Lightning Black IPA

Second to last, we hit the newest and northern-most kid on the block, Ozark Beer Company. Brewmaster Andy Coates wasn’t in, but Lacie Bray gave us the lowdown on their concept and the background. Andy has previously worked at Great Divide and Goose Island, pre-ABInBev (think Biff Light), so the chops are there and the beer proves it. Having previously worked at West Mountain, Andy and Lacie came back due to Arkansas passing new liquor and beer laws that are favorable to brewers. They are a great example of a fertile beer-friendly Arkansas brining in serious beer talent. It feels nice to know such great people have chosen your state to make their home. They’ve just begun canning, much to the delight of all in the Northwest Arkansas region. They only make five beers, but they are all SPOT ON. Most are low ABV session beers which certainly showcase living the “Hard Work, Honest Beer” motto they advertise.

*PROTIP: Choose anything: you seriously cannot go wrong

This beer makes us so damn excited.

This beer makes us so damn excited.

fossil-cove-logoAnd finally, our motley crew found our way to Fossil Cove Brewing Co, thanks to our driver, obviously. Greeted immediately by dinosaur bike racks, dogs and a food truck before we even see a menu, this place screams “local.” With Wednesday quiz nights and Friday “Randall Nights” brew master Ben Mills is capitalizing on proximity to the university, the highway, and the Northern Fayetteville shopping traffic. The small brewery, which is maxed out in capacity already, is looking for expansion alternatives as demand continues to grow. Excellent food trucks such as Tyler’s House BBQ service the customer’s needs for food, games, outdoor seating, and TVs for entertainment.

*PROTIP: Try the small-batch SMASH beers

And thus ends the adventures of our merry band of beer bloggers. At least all that is fit to print. Massive thanks again to the Fayettevile Visitors Bureau, Jessica Leonard (our intrepid leader from the Bureau), all of the breweries, the brewers, their staff and of course all the other participants.

You can read Chris’s blog here:  http://astonesthrowandacenturyago.blogspot.com/

Arkansas Spotlight: Fayetteville Ale Trail

Arkansas Beer Blog was recently invited by the Fayetteville Visitors Bureau to a special Fayetteville Ale Trail weekend blogger get-away. We decided to send our intrepid blogger Chris Butler, who is the top gun in our Arkansas Spotlight Series. Let’s give Chris a sad, sad nod at his horrible duty to travel, drink beer, eat food, and recount his experiences.  

passport

A couple weekends ago I enjoyed a special invitation to experience The Fayetteville Ale Trail with several other writers from Arkansas, Texas, and Oklahoma.  In addition to getting to tour the numerous breweries in the region, we were able to take in a couple more of Northwest Arkansas’ sights. It was a great group of beer lovers touring breweries, drinking beer, talking beer, and sharing beer…..

Yeah, I think you can guess how that went.

Those of us from outside of Fayetteville were generously provided accommodation at The Chancellor hotel, just off the historic square downtown. The hotel has great views in all four directions from atop the hill, is well appointed, staff is helpful, and did I mention that location? It was exceptionally nice; I would certainly direct friends and family in the area here.

Tanglewood

Tanglewood 1420 and Wheat beers

Let’s get going, shall we?

We started Friday night off at Fayetteville’s answer to the corner pub, Tanglewood Branch Beer Company. The furthest south of all the breweries, it’s the place to go where everybody does know your name; cyclists get happy hour, any hour, games sit waiting to be played, and coffee is at the ready at a separate counter. They have a small number of taps divided between their own beers and other craft selections. We arrived and were greeted by the owner and brewmaster, JT Wampler, better known as Wamp. Sitting down with our group, he described his thought process, his philosophy and some great beer stories. Very engaging and likable, it’s easy to see why Fayetteville has rallied around his bar and helped maintain it through ups and downs. This magical place most likely has the best atmosphere of the bunch, and that is saying something. It was a great starting point for our weekend’s journey.
*PROTIP: Best corner bar atmosphere. Proper 1420 is a nice twist on an English Mild

 

abblogoOur second stop on the first night was Apple Blossom Brewing Company, whom I wrote about not long ago. Unfortunately, I couldn’t stay long as I had a previous commitment with the wife and oldest two daughters. There are some things more important than craftbeer folks: prioritize! I made the most of my time by grabbing a newer offering, their Gose, while chatting with brewmaster/co-owner Nathan Traw. I was able to grab a quick word with Ching Mong, one of the owners and my interviewee not long ago as well. The Gose was light and refreshing, more salty than sour, but very nice. Sadly, I missed the brewer dinner and tour, which I heard from several other attendees was brilliant.
*PROTIP: Under a year old and full service with lots of promise. The Soulless Ginger is unique and tasty

I’ll skip the extra-curricular activities from the evening after I rejoined on Dickson Street and move right along to Saturday…another time, another post perhaps…

West-Mt

West Mountain Black IPA Nitro

Saturday morning after a stroll in a soft, misty rain through the Fayetteville Farmer’s Market on the square, we convened for lunch at West Mountain Brewing Company for some pizzas, beer and QA with brewmaster Will Gallaspy. They had five of their own offerings on, the Black IPA on nitro chief amongst them in my opinion. As a surprise treat, Will brought out some of his homebrew, a lambic from 2012. This beer proved very nice, and a good showcase of his talents. Buoyed with pizza and beer, we ventured on.
*PROTIP: Located on Fayetteville’s Square provides access to pre or post beer and meal activities. The Black IPA on nitro was the winner.

-To be continued!-

Sounds like Chris is having fun!  We shall continue his Fayetteville Ale Trail series next week.  In the meantime, we will point out that we aren’t jealous of him AT ALL.  Who would want to hop around a beautiful place like Fayetteville and drink beer anyhow? NOPE, NOT JEALOUS AT ALL. SHUT UP.

Special shout-out again to the Fayetteville Visitors Bureau

You can read Chris’s blog here:  http://astonesthrowandacenturyago.blogspot.com/

 

Festival Beers

It’s finally getting hot here in Arkansas. We can now look forward to sweltering heat until Halloween…. Then some wonderful cool air, followed by more sweltering heart.

Many of us beer geeks change our drinking preferences with the weather. Some nights may call for something special, while days may call for something more appropriate or thirst quenching. We are here to give you the down low on two of the newest beers to hit Arkansas, and we like to call them festival beers.

What’s a festival beer? These are the rules:  It must be delicious; you can’t go around and have amazing fun with boring and fizzy biff light. It must be thirst-quenching; you can’t really scratch that itch on a hot day with a stout aged in bourbon barrels with cocoa nibs, whale blubber, espresso and pig ears added.  It must look cool; you just don’t look cool with a biff heavy unless you have a mullet. It must be sessionable; you can’t crush those delicious Belgians without running the possibility of falling back into your festival tent or chairs and making a really funny scene.

We have two amazing beers for you to look for this summer – or at a festival like the Fort Smith Riverfront Blues Fest. (Yes! These beers WILL be there, and I WILL be crushing them!)

Evil Twin Bikini Beer

etbikini

Per Evil Twin’s Website: “Named after atom bomb test grounds, designed by a French car engineer – the bikini was to many a disturbing and degrading creation but fortunately for others a symbol of emancipation. This is attractively light bodied, seductively well balanced and very drinkable Bikini Beer is anything but a sissy beer.”  Those guys at Evil Twin know how to write a beer description, ya know?  This is a beer that was made for long weekends accompanied by lots of beer drinking.  It’s low ABV and low calorie – so you won’t add a gut to that bikini body you rock while dancing to yet another face-melting guitar solo.

Horny Goat Brewing Watermelon Wheat

waterwHorny Goat brewing is new to Arkansas, and we are happy they are starting out strong with what may be the beer of the summer.  With 100% natural watermelon juice added during fermentation, Vienna malt, and plenty of wheat, this beer goes down smooth and leaves your taste buds happy.  Since this canned beer is so new, we couldn’t find a good photo…. luckily I snapped this one just before I crushed it.  And if you find one of the ArkansasBeerBlog beer geeks at the Blues Fest this weekend in Fort Smith, expect to see this beer in-hand.

Pick up any of these beers and infuse flavor into your summer, fishing trip, festival weekend, camping trip, post-mow celebration, overtime office weekend, cookout or healthy jog.  These two beers seem to make everything better…and you can now find them in our beautiful state.

 

What do Cowboys drink for breakfast?

Beer Review: Evil Twin The Cowboy

Style: Smoked Pilsner

ABV: 5.5%

Drink if you like: Light lagers, horses, tumbleweed, American history, campfires, an honest living.

et-cowboy

So you want to be a cowboy…

Cowboys, as known in American history, have been around for hundreds of years. To this day, they are celebrated for being tough, rugged, and fearless.

Follow the steps below to become a real cowboy:

  1. Quit your current job – Being a real cowboy is a full-time position unless your part-time job is on the rodeo circuit. Also, don’t expect to receive a 401K match or stock purchase plan.
  2. Listen to Chris Ledoux 24/7 – His lyrics are basically a guide to becoming a bad ass cowboy. For street cred, you’ll need a hat band made from a skinned rattler, an eagle feather, and a hat pin…all irreplaceable and sourced from close friends that are no longer with us.
  3. Proper clothing – Hat, bandana, shirt, jeans, boots, leather gloves, etc. Be careful here. You don’t want to look like a “drugstore cowboy”. Don’t forget the stiff lasso and worn spurs.
  4. Thousand yard stare – You’ll need this to override the livestock’s senses in order to control them. Easily confused with a “crazy look”, this also helps out in bar-fight situations.
  5. Lever-action .30-30 – A real cowboy carries this gun for smokin’ ‘yotes on the prairie. You’ll also want a pistol for backup. Not too shiny or you’ll get called names.
  6. Leather skin – Literally, your skin needs to have the appearance and protective qualities of animal hide.
  7. Brute strength – Working cattle, throwing bales of alfalfa hay, and mending fences will require Cowboy muscles, not to be confused with Beach muscles.
  8. Work ethic – Work starts at sunrise and ends at sunset. Those cows you pushed 3 miles last week…they have to be pushed again. Also, there are no built-in sick days or vacation days. Toughen up.

dcb

 

…So you don’t want to be a cowboy anymore, but you want to feel like one for a few minutes? 

Follow this simple step to become a provisional cowboy:

  1. Plop down in front of a John Wayne flick and get yourself a cold Evil Twin-The Cowboy. This Smoked Pilsner is cowboy life in a bottle and starts out with a hazy Amarillo sunset golden orange pour. The aroma of pale malt combines with musty barn and campfire smoke. The taste follows with wood smoke, biscuits, sweet malts, and a touch of peppery hops to balance. This is a great Pilsner variant that will take the edge off as you bed down under the stars.

You can find The Cowboy at the following locations:

Colonial Wines & Spirits – Little Rock

The Vineyard – Fort Smith

Poinsett Package – Harrisburg

Professor Bowl – Little Rock

Sodie’s Liquor – Fort Smith

Grapevine Wine & Spirits – Little Rock

Judicious Spirits – Mountain Home

Macadoodles – Springdale

Markham Street Liquor – Little Rock

Midtowne Wine & Spirits – Little Rock

Doe’s Eat Place – Fort Smith

 

What you should be drinking: Prairie Artisan Ales

ABB’s latest great idea is a long and confusing acronym called “WYSBD:XYZ.” While you may think this is a clever and somewhat humorous acronym, the truth of the matter is that one morning we woke up hung over and this was tattooed on our friend Jack’s butt cheeks (insert colon joke here). We still have no idea what the true meaning is, or why Jack chose such a girly font for the tattoo, but we are guessing it’s an Arkansas spotlight feature for breweries– What You Should Be Drinking!

We are christening our first WYSBD article with America’s current dreamy crush for a brewery – Prairie Artisan Ales. Prairie Artisan Ales, or PAA in the spirit of acronyms, was founded by two brothers: Colin and Chase Healey. Chase is the brewer, and Colin is the artist. One makes artistic flavorful beer, and the other creates artistic and thought-provoking label art. From their website, the guys describe their company:

A company started by two brothers. We didn’t start it due to a lack of good beer, or whatever people like to say in this part of their website. We wanted to do something that was awesome. We have the talent, and most importantly the years of experience needed to get it done. So we did it. We have funded the company on our own, and only want to work with people that care about beer, super good beer. Our goal is to show people what is possible when you start with “step one.”

If Arkansas was your standard high school kid who dreams all day about being a star athlete, Prairie Artisan Ales would be the smoking hot girl next door. She has the goods. And we can’t help but questionably stalk her. To put it simply, they make amazing beer.

paalogo

PAA is located next door in Tulsa, Oklahoma, and has secured a new location for a larger brewery: Glenpool, OK. While the rest of ‘Merica tramples over everyone to get a hold of some PAA, we can walk into our best liquor stores and pick these beers off the shelves.  Yes, friends, we can go and grab our beautiful neighbor’s goods anytime we want.  You should be indulging in this wonderful opportunity every week.  Just in case you need it, here are just a few examples of their must-have beers:

Beer: PAA Bible Belt

Style: American Imperial Stout

ABV: 13%

paabb

This beer is a collaboration between PAA and the ever-so-popular brewery Evil Twin. They have taken core elements from Bomb! and Even More Jesus to combine and create a love child of huge imperial stout magnitude. You will find a symphony of flavor in this beer. Sort through the flavors to find espresso, bitter dark chocolate, slight heat and flavor from chilies, a vanilla like you’d find in whiskey, and a combination of roasted malts that leave you with a smooth and dry experience.

paawbnBeer: PAA Prairie Wine Barrel Noir

Style: American Imperial Stout

ABV: 11%

Wine Barrel Noir is more evidence that PAA can master barrel aging. They take their famous imperial oatmeal stout and age it in freshly dumped red wine barrels. This beer features a nose with wood, plum, sugar, and an interesting roast layer.  The mouth feel seems appropriately chewy for such a complex beer; with showcase flavors like barrel wood, red wine with tannic and tart notes, dark berries and so much more.  It finishes very smooth and dry – a wonderful taste note that Prairie is very good at crafting.  You may want to age this one and relive the fun over a few years!

paahopBeer: PAA Prairie Hop

Style: Saison

ABV: 7%

This was my first PAA beer, and to paraphrase what was said after the first glass: “This is gosh darn good stuff right here, gee willikers.” That’s paraphrasing, mind you. Prairie Hop features two of my favorite hops, simcoe and citra, with a masterfully crafted saison. You’ll find notes of peach, mango, apricot and pine, sitting on top of a classic dry finish featuring herbal hints, pepper and fresh grass.

In case you missed our previous review of Bomb! – click here.

In summary, Prairie Artisan Ales is a brewery that has set out to make a huge splash…. and they are doing so very successfully.  Their beers are not held back and aimed at the bud/miller/coors drinker, but rather someone who appreciates flavor.  They started from scratch, and are completely in control of what beer they make, and perhaps even who they make it for. So far, they have found great joy in their neighbors appreciation of good beer – so let’s keep this good thing going!  And remember – YOU should be drinking Prairie Artisan Ales!

Sodie’s – Fort Smith

As the craft beer scene in Fort Smith continues its upward trend (see recent Times Record article), a new participant begins preparations to take the city by storm. The dirt work for Sodie’s Wine & Spirits has begun in the Leigh Avenue Business Park at 5401 Phoenix Avenue (corner of Phoenix and Leigh Ave) and is planned to open prior to Thanksgiving of 2014.

Sodie's logoIn November of 2012, Fort Smith resident, Scott Clark, purchased Drive In Liquors on Midland Avenue and changed the name to Sodie’s. Scott’s plan was to learn the operations of a liquor store at the current Midland Avenue location, knowing that one day he would transfer the permit when he found the perfect location. After speaking with Scott about the new setting and all of the services that will be offered, we say “mission accomplished!” Scott’s primary focus is to become a destination location due to the future location’s uniqueness and fun atmosphere. Once a cleverly orchestrated idea, Sodie’s is quickly becoming an astounding reality in front of our very eyes. Scott’s progressive vision and lateral thinking is sure to set Sodie’s apart and provide the Fort Smith craft beer, wine, liquor, and cigar scene (also known as “fun scene”) with a much-needed facelift.

Sodies2At 10,000 ft2, Sodie’s inventory will rival that of the big warehouses. Its upscale appearance, personal service, and innovative features will greatly benefit the consumer. Further separating itself from run-of-the-mill booze stops, Sodie’s will offer an interactive tasting bar with various beers, wines, and spirits available for tasting. The tasting bar will also offer the following amenities:

Growler Station – Thanks to the recent good news from the Arkansas Alcoholic Beverage Control, Sodie’s will sell 32 and 64 ounce Growlers for off-premises consumption. Kegs of craft beer will be housed in a main cooler, piped overhead, and down to taps located at the tasting bar. Consumers can choose between 8 craft beers to be filled into their Sodie’s Growler. These purchased Growlers can be reused on subsequent trips.

Enomatic Wine Dispensing Systems–These high-tech wine dispensers utilize inert gas to preserve the flavors and characteristics of the wine for more than three weeks. These systems remove all conjecture and guesswork as they allow the consumer an opportunity to taste a contemplated wine prior to purchasing. Sodie’s will house two 4-bottle Enomatic systems at the tasting bar. Sodie’s will be the only location in Arkansas to offer this technology.

In addition to these consumer-friendly accommodations, Sodie’s will display shelf talk labels on many of the available wines and craft beers. This at-a-glance literature will briefly describe the origin, makeup, as well as tasting notes. Craft beers that are ranked by RateBeer 100 will be identified as such. Scott also envisions iPad 2s mounted at the tasting bar for food pairing references.

Sodie’s will also offer New Arrivals, Arkansas Made, and Gluten Free craft beer sections. Pick 6 opportunities with various individual craft bottles will be made available.

If that wasn’t enough, Sodies will also offer a walk-in humidor stocked with fine cigars.

We’re very excited to welcome Sodie’s Wine & Spirits to its new location. Mark your calendars to visit Sodie’s in the Fall!

Arkansas Spotlight: Apple Blossom Brewing

Let’s welcome back our special guest writer Chris Butler from Siloam Springs AR.  He is returning with another “Arkansas Spotlight” series, featuring local establishments, breweries, watering holes and even holes-in-the-wall.

Apple Blossom Brewing: A Budding Brewery
http://appleblossombrewing.com/
(479) 287-4344
1550 East Zion Rd. Suite 1
Fayetteville, Arkansas 72703

abblogo

One of the newer players in the Northwest Arkansas craftbeer market is Apple Blossom Brewing Company. Just 9 months removed from their August 21, 2013 opening, they’ve set themselves apart from the rest of the newer breweries by being a full service restaurant as well. A risky move, but they’re succeeding on both fronts.

On this particular gorgeous Spring day in Northwest Arkansas, I’ve been afforded the opportunity to sit down and pick the brain of Ching Mong, one of the managing partners, about their beer, their philosophy, what’s coming up, and the overall craftbeer scene in the region. Oh, and of course try some of brewer Nathan Traw’s new offerings such as Unwind Wheat. This is no ordinary wheat; it’s not straw colored, rather it’s a rich mahogany. With crazy aromas and flavors, and a zesty citrus finish, it lines up perfectly with their commercial description:

         “We used Chamomile as a substitute for bitter orange peel and more balanced fermentation profile than other commercial varieties. We added Chamomile in two different stages of the process, using both hot and cold sides of the facility. Over 6 lbs of chamomile, 4 lbs of coriander, & 1 lb each of lavender and lemongrass went into this beer. We roasted the coriander prior to using it to bring out the oils for easier extraction. This gives it a big orange citrus flavor, with a hint of lavender and lemongrass in the aroma. A very delicate beer that intensifies in flavor as it warms. Pairs well with just about anything.”

With this delicious beer in front of me, and Ching on the other side of their massive bar–hand crafted in Ireland no less–I get ready to ask my questions. Conversation flows, and it’s less interview, more regular bar chat. Although an owner, he is very hands-on and even more charismatic. We start by talking size of the operation, and he explains to me that though they have six fermentation tanks currently, they are in the process of ordering three more and nearly doubling output. They already keep twelve of their own hand crafted beers flowing, and have plans to add another copper drop down with four to six lines for beer. He quickly mentions they have plans to add guest beers to the their lineup, which drives me right to the next question:

Do you think the amount of local craft breweries is good for business or has the competition been a struggle?

Unwind Wheat is a delicious spin on your typical craft beer.

Unwind Wheat is a delicious spin on your typical craft beer.

Apparently there is no bad blood between any of the guys on the local scene, and Ching adds, “the competition is pushing them all to be better.” Ching noted they even have tentative plans to do a collaboration brew with Tanglewood Branch Beer Co from the south side of Fayettevile. No ideas yet, as they are still brainstorming, but it is good to see some friendly competition and camaraderie amongst the brewers.

The only real problems, he notes when pressed, is “simply keeping up with demand.” Which is why I suppose they are looking for those extra tanks. That leads me to ask if they have plans to move into full distribution from doing it themselves. They are hoping to be bottling or canning “within a year or so.” They just signed with Glidewell Distributing to start moving their product into restaurants very soon. And with the new growler fill law, you may be now be able to stock up on Apple Blossom beer at your local quality beer merchant. The impending assistance with distribution is likely the next step that will allow some of the owners to be less ‘hands-on’ and focus more on the steps for future growth.

What’s nice to hear as well, is that the entire original team is still there, with Nathan overseeing every brew. With his background working at Mother’s in Missouri and Red Lodge Ales in Montana, he has a strong pedigree. Ching even says that soon, with expansion, they’ll be having to hire an assistant brewer to help keep up with demand.

This brings me to order another beer, as my appetizers have now arrived–beer cheese dip served with homemade chips and Fayette-Weiss fries. Each are made with the house flagship beer, Fayetteweiss, a “gateway beer for non-craft folks” made in a lager style that’s clean and pure with no fillers. Both are delicious and I choose a Belgian IPA dubbed Wild Boar to accompany the food. It’s toasty and nutty with mild European hops, followed by a classic Trappist finish.

The food is excellent and the atmosphere is perfect, which makes for flawless accompaniment to the beers they craft.  In speaking with Ching, I get a serious sense from him that they have a real plan. I mention this to him and he notes his other restaurant ventures, and how he has learned from mistakes and incorporated ideas to help further ventures. Over-reaching too soon is far and wide known to be the cause of bar/restaurant failures, and here, at Apple Blossom, he notes “we have a plan, to build a base before taking the next step.” These are things this customer likes to hear, especially with lofty bar dreams of my own someday.

It seems that with such a beautiful facility, quality food and beer, and a management/ownership with a vision, Apple Blossom is not only a player in the ever burgeoning craftbeer scene, they are a leader. The risk of adding full service has set them apart. I think Apple Blossom Brewing Company will be around for years to come, and they will be setting the tone of our native craft beer scene.

Chris Butler became a beer nerd as soon as he could afford to. Cursed with a taste for fine ales from the first sip, only a college budget kept him down. Years later, having moved from Texas to Arkansas, he realized how rare a quality beer is and how difficult it can be to acquire. Traveling and trading extensively, Chris now is on a mission to find and enjoy the best beverages that brewmasters are making. With the support of his family, he is tackling the craft beer world one, sometimes, two bottles at a time.
You can read Chris’s blog here:  http://astonesthrowandacenturyago.blogspot.com/

 

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