Tag Archives: food

On the Road: Wicked Weed Brewing Part 2

20140629-093334-34414428.jpgclockwise from far left: Reverence; Serenity: Black Angel; Divergence; Bretticent; Oblivion

phirx On the Road: Asheville, North Carolina

Part 2 of 3 – Go to Part 1

Wicked Weed Brewing divides their beers into four regular draft categories on their menu and chalkboards: Hops Are Heresy, Beautiful and Belgian, Wicked from the Wood, and From the Funkatorium. They also list a fifth draft category for special, seasonal beers (during our visits they were rolling out a World Cup series), and a sixth category for beers available in bottles. During my two visits I was able to try 22 of these uniformly excellent brews, from all categories except bottles (although I did bring home three bottles that I haven’t cracked yet). Yet there were a few that I missed – some taps ran out and were being replaced with World Cup series beers, and at a certain point each day I had to give up taking notes and end my tasting session with a full glass.

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On the Road: Wicked Weed Brewing Part 1

20140624-103112-37872208.jpgKing Henry VIII lords it over the dining room at Wicked Weed Brewing

phirx On the Road: Asheville, North Carolina

Warning: long post in three parts

Part 1 of 3

With only a couple days to spend in Asheville on a family vacation, it was difficult to narrow down what beer spots to check out. When your very tolerant traveling companions are (understandably) not as obsessed with finding the best beer experiences to be had as you are, things can get tricky in a town like Asheville, especially when one of them is not even of drinking age. This narrowed down my choices to brewpubs – a term that is inadequate in the face of the subject of this post: gastropub? brewery/restaurants? – but even if I left out the taprooms that have limited food offerings, there were still too many to hit in the time I had, even if I did nothing but drink beer while I was there.

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The Best Beer Spots in Nashville

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the front page of my guide on Stay.com

Two weeks ago I received an email from an editor at Stay.com who asked me if I would be “interested in creating a guide with your favorite places to grab a beer around Nashville?” Well of course I was. So after some head scratching, some writing, more than a few beers, and emails back and forth between Nashville and Norway and Germany (I think?), the guide is now up live on the Stay.com site and available on their app as well.

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Nashville Craft Beer Week 2014

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working the taps at 12 South Taproom

I’m just back from a week in North Carolina and I’ve got a number of things to attend to that don’t involve beer (actually) as well as finishing my phirx On the Road series from the trip and getting something into my fermenters (yesterday I brewed a Sorachi Ace Saison and today an IPA) – but – today is the first day of Nashville Craft Beer Week 2014. I’d be remiss if I didn’t post at least an announcement here. We can’t have that.

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On the Road: Bull City Burger and Brewery

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phirx On the Road: Durham, North Carolina

This brewery restaurant in downtown Durham describes themselves as “farm-to-fork” and “like fine dining in a burger joint”. Clearly inspired by the local food movement, BCBB grinds North Carolina pasture-raised beef in-house for their burgers, bakes their own buns, makes their own pickles, condiments, etc. and…brews their own beer.

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Do not open until Christmas!

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This post is a continuation of my April 27 post: Brew Day #63, when I brewed this year’s Christmas Ale.

This week was bottling week for my home brewery: last Friday I bottled a Celtic Ale (May 18 post), on Tuesday I bottled a Belgian style Dubbel (May 1 post), and yesterday I bottled my Christmas Ale, a recipe that attempts to copy Chimay Grand Cru “Blue”. I brewed the Christmas Ale on April 27, and racked it to a secondary fermenter on May 4, after the initial active stage of fermentation had settled down. Then it rested in a dark quiet closet for nearly six weeks until bottling day. Three days before bottling day, I pitched another dose of fresh yeast to prepare the beer for the second fermentation in the bottle. With most brews this second dose of yeast isn’t necessary, but when a beer has such a high alcohol level, it’s pretty standard procedure.

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Bosco’s Restaurant & Brewing Co.

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Bosco’s is a small, regional chain of brewery restaurants that was started in the Germantown neighborhood of Memphis in 1992. Currently Bosco’s operates restaurants in Nashville, Franklin, Memphis, and Little Rock. I have been a regular since I moved here over ten years ago. The Nashville location is in the heart of Hillsboro Village, the small shopping and (mostly) restaurant district between Vanderbilt and Belmont universities, just a few blocks from Music Row.

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