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Beer Destinations: Prague

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Beneath a fairy tale skyline of spires, domes, and towers, a modern city of industry and commerce sits upon cobblestone streets and ancient bridges.   Prague is a maddening riddle.   Brilliant minds like Franz Kafka and Bohumil Hrabal relied upon surrealistic visions to make sense of it.   Despite the city’s complex and frankly tumultuous history, there’s a millennia of brilliantly preserved architecture, miraculously spared the devastation of fire, war, and tasteless modernizations that have continuously reshaped many European cities. Located between the noble hop fields of Žatec (Saaz in German) and Moravia’s cascading barley fields, Prague is within easy reach of the ingredients to needed to sustain a vital brewing scene.    However, the city was not spared the 20 th century’s assault on local beer culture.   In the early 1990s, international breweries monopolized the city’s tap handles.   Brewpubs were mostly forgotten, a novelty for tourists, a...
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The Post-Malt Era of American Craft Brewing

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Once seen as a key differentiation between better and mass marketed beer, the 2-row barley malt may now be the least important ingredient in a brewery.  Malt has disappeared from our beer conversations.  There are still palettes stacked high with 50 lb bags, and fork lifts. By weight, it's still beer's second largest ingredient, after water of course.  However it's lost our attention, and its contributions intentionally minimized to better showcase on the other players - most typically hops and Yeast (or other microflora). The mighty hop has always been a lead character in American craft beer.  There's something in our soil that makes hops express pungent aromas and aggressive flavors.  European brewers traditionally considered these hops too vulgar to feature prominently in a beer's finish.  They kept quiet about cost savings from the use of american hops to bitter.  American craft brewers found ways to feature these piney, resinous flavors as virt...
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Losing Weight and Loving Beer

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I wish I could share a secret technique to losing 40+ lbs in the span of three months, while drinking no less than 7 beers a week.  I'd feel a lot better about having put myself in the position to make this claim, if the only way out was to become a joyless obsessive and eat nothing but kale between shifts on the treadmill.  It hasn't been that hard at all.  I've eaten cake and ice cream on both of my kids’ birthdays, and basically lived what I would have labeled a good life before I committed to dropping a few pant sizes.  I don't feel like I've given anything up.  Maybe french fries…   Those could come back in moderation later.  I'm just doing a better job of applying the simple guides to weight loss we've all heard before.  I'm eating less and exercising more.  There's still room in my nutritionist approved diet beer. The exercise part isn't entirely new.  I liked to run about half an hour on weekday mornings, unless it rai...
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