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“We just love beer. The best stories bubble up out of the beer world …”

“For a beer that Wheaton Spring open fermented, we are astounded that the Natural Remedy is as smooth as it is ...”

“The Hazy Tides feels either like an NEIPA with a Reaver Beach spin on it or like an example of an unconscious expression of Reaver Beach’s oceanside character.”

“Of the fermentable beer grains, malted barley is by far the most common. After that, wheat stands tall. (We don’t have the numbers, but we’d bet on that). Then, we start getting into the weeds with the rest of the grains … The most fun of the malted stepchildren is rye. Though rye is frequently a side player, in this shop favorite, Kansas City, MO’s Boulevard Brewing Company reaches out and fully embraces your deli’s favorite earthy, spicy, savory grain.”

“It’s been so long since we’ve had fruit in a beer that wasn’t a sour (or an IPA) that we’d forgotten what that kind of brew tasted like. In this case, it’s pretty good …”

“Back in 2004, Allagash founder Rob Tod was sitting on some newly emptied Jim Bean Bourbon barrels. What to do? What to do? Suddenly, he was curious to see what would happen if he aged Allagash’s legendary Tripel in the barrels. He did, and the rest is brewstory …”

“The Lady is our latest Nost Brewing Project beer from Rachel Howard, head brewer for Oozlefinch who has gone rogue from their wacky fare to make beer in traditional US craft styles (IPAs, Brown Ales, Helles Lagers, Pilsners, etc.). Where she clearly put a lot of thought into her IPAs, this Hefeweizen tastes closer to her heart …”

“The 2019 Vintage is an Old Ale with a new (Zealand) spin.”

“Imagine our joy when we pick up our hand and see what we’ve been given right out of the gate …”

We’re pleased to once again grace our Trappist beer selection with the beers from the Abbaye Notre-Dame de Scourmont …