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.
Continue reading The Best Beer Spots in Nashville
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.
Continue reading Nashville Craft Beer Week 2014
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.
Continue reading On the Road: Bull City Burger and Brewery
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.
Continue reading Do not open until Christmas!
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.
Continue reading Bosco’s Restaurant & Brewing Co.