Archive for the ‘Beer News’ Category

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Jackalope Brewing Company Secures 8th Avenue Location

November 16, 2010

Two Crafty Female Entrepreneurs Break into the Nashville Beer Scene

Nashville, TN (November 16, 2010) — Jackalope Brewing Company, LLC proudly announces the signing of their lease at 701 8th Avenue South, where they plan to launch Nashville’s newest craft brewery and taproom, set to open in spring 2011. Operated by Bailey Spaulding and Robyn Virball, the Jackalope Brewing Company will be the first entirely female run commercial brewery in Tennessee.

“Starting Jackalope in Nashville was an easy decision,” said Bailey Spaulding, CEO of Jackalope. “We were inspired by Nashville’s creative and entrepreneurial culture. Music City has vibrant energy, supports local business and most importantly, loves delicious beer. Robyn and I are excited to house our business in the 8th Avenue Corridor, where many inventive, local businesses thrive and set a welcoming foundation for our brewery and other entrepreneurs to grow.“

The future site of Jackalope Brewing Company is 8,223 square feet, mostly comprised of warehouse that will be home to the brewing operation and additional commercial space for a public taproom, which will open for limited afternoon/evening hours during the week. The leasing deal was brokered by the real estate firms of Cassidy Turley and Chas Hawkins Company, Inc.

Distributed by BountyBev, Nashville’s all-American craft beer distributor, Jackalope’s unique and delicious craft brews will be initially available in draft-only pours at bars and restaurants in the Nashville metropolitan area. Jackalope’s taproom will feature four different draft brews, including a rotating tap for experimental and seasonal beers, satisfying curious beer-drinkers’ appetites and keeping the brewers on their toes.

For more information on Jackalope Brewing Company, distribution, location or vision for craft beer excellence, contact Robyn Virball at robyn@jackalopebrew.com or 857.998.2571.

Jackalope Brewing Company, on tap for Nashville in spring 2011.
See what’s brewing at www.JackalopeBrew.com and on Facebook!

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New rating system coming to The Beer Snob

October 3, 2010

Good evening, fellow craft beer lovers.  I wanted to let everyone in on something that’s going on with my blog so I thought I’d go ahead and post about it.  First, I will be reviewing beers for Aleksey’s Imports here in Nashville, for use on their website and my blog.

What this means: this means they are giving me samples of beers they would like me to review, and the resulting review can be used on this blog and their website.  This also means that hopefully soon you may see my ratings of these beers (and maybe others) in some liquor/beer shops around Nashville.

What this does NOT mean: I made very clear to them, and they understand completely, the fact that I will not give a beer a positive review simply because it came from them.

What this also means: this also means that, in order to make the shelf talkers with my ratings more useful to consumers, I will be instituting a scoring system for my beer reviews, something I have been wanting to do for some time.

So on to the main reason for posting this evening…I would like to present to you the rating system I came up with for rating my reviews, with an explanation.

All reviews will result in a rating from 0 to 100.  I looked into how some other people do their ratings, and mine is a modified version.  I am basically breaking it down into scoring areas that coincide with how my reviews are set up.  Here is how it breaks down.

Appearance (0 – 10 points): The appearance of the beer (color, clarity, head retention, lacing, etc).  Beers that are meant to be hazy or have yeast floating in them will not, of course, be penalized because they aren’t crystal clear.

Nose (0-15 points): Scent is such an integral part of taste.  I will be determining not only how good it smells, but how the scent contributes to the overall flavor.

Taste (0-55 points): I gave the taste section half of the total points for two reasons.  First, the taste is why we drink beer in the first place.  Second, I wanted a wide range of points for the flavor because there are so many beers to be tasted that they run a large spectrum of taste.

Style (0-20 points): I have always tried to appreciate beers I’ve reviewed for how true to their style they were, even if I didn’t personally like the beer.  These points will alleviate some scoring bias based on my personal tastes.

I may, at some point, update past reviews with the new rating system, but that will take some time, because I would want to do a tasting again with this scale in mind.

Hope you enjoy my blog…I’m hoping this new rating system will make this a better blog and better help you pick your next craft beer.

Cheers!

The Beer Snob

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Grand Cru hosts fun afternoon of beer, BBQ and stogies

October 2, 2010

Grand Cru Wine and SpiritsI spent the whole day at school today…a Saturday.  The first half of the day was spent at TSU (my school) taking a practice test, four hours long, in preparation for an eight hour long test (Fundamentals of Engineering exam) October 30.  The latter half of the day was spent at W.O. Smith Music School, enjoying great beer, really tasty BBQ, and the beautiful weather we had today.

I’ve got to express my appreciation for some people before I go into this any further.  First, I am very grateful to Katya at Aleksey’s Imports.  She got me on the guest list for this event and made it all possible for me.  Thank you, Katya!  I am also very appreciative of the people with Grand Cru Wine & Spirits.  They sponsored this event and provided the beers, but more than that, they all, especially Jason, made me feel very welcome.  Jason even purchased a tasting glass and a great BBQ sandwich (courtesy Peg leg Porkers) for me, because I had brought no cash and no one was set up to take debit cards.  Thanks, Jason, and the Grand Cru staff.  I will definitely be paying you a visit soon!

The website for the beer tasting promised a large variety of beers available for sampling, so I was definitely excited.  I already had a couple of beers in mind for tasting, but I also hoped for some surprises along the way, and I wasn’t disappointed.

The first beer I tried, which I had looked forward to trying, was Dogfish Head’s Theobroma.  Their website says, “Dogfish Head’s Theobroma (translated into ‘food of the gods’) is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds).”

I expected to be completely blown away by this beer, but I simply wasn’t.  Don’t get me wrong, it was quite tasty, but perhaps I had my expectations too high.  I’ll have it again though, for sure, so I can do a full review. I thought this had some spicy notes and a touch of honey.  The higher alcohol (9% ABV) came through on the finish, bringing a nice warmth to it.  The distinctive flavors of the chilies came through very late on the finish.  It was almost like a very late surprise.  I had finished my couple of swallows and was thinking about what to try next when it came through. Overall:  at first blush, a tasty brew with the chilies acting as an interesting addition.

The next beer I tried I had actually had before, but it has been a long time.  When I first tried Yazoo’s Sue (a smoked porter), it was relatively new.   At the time, I was not a huge fan of it.  I had heard it had changed since last time I tried it, though, so I gave it another shot.  I was very pleased with the changes they made to it!  The nose was excellent, featuring good smoke and oak notes and hints of whiskey.  On the palate the smoke is there but not overpowering.  It makes its presence known as a mildly musty smokiness that acts as a pleasant backdrop for dark fruit and sour cherry notes with some malt sweetness.  It tasted far better than the first time I tried it, and, as a matter of fact, won a silver medal at this year’s GABF.  Overall:  even if you don’t like smoky beers, you’ll appreciate this one.

The next beverage I tried was Viking Blod, a mead made with hibiscus and hops.  I don’t generally love honey in beers, so I wasn’t sure about a mead, and I wasn’t sure what to expect from the hibiscus.  This 19% ABV mead (yes, 19%!) surprises though.  The nose consists of floral and honey aromas wafting up on the vapors from the higher ABV.  Honey is in the foreground of this mead, as is to be expected, but the hibiscus and higher alcohol come out on the finish and complement each other well.  Overall: the hibiscus brings welcome, unique flavors to this mead.

Next up was Schneider Aventinus Weizen-Eisbock.  According to beeradvocate.com, “Eisbocks are created by freezing off a portion of the water, and removing it from the beer. This form of concentration, of sorts, increases the beer’s body, flavor, and alcohol content.”  This had a great nose, with spiced notes mingling with the prominent wheat.  This beer had a mouthfeel like carbonated honey with a wheaty flavor.  Overall: this was a pretty tasty brew.

The highlight of my tasting, and the most interesting beverage there, in my opinion, was the 2009 Etienne Dupont Cidre Bouché Brut De Normandie.  I’m not a fan of ciders, at least the ones you buy in six-packs at the better beer stores.  But I am a big fan of this one.  The nose is probably the smelliest of any fermented beverage I’ve had. Katya referred to it as a “stinky French nose”, which I thought was hilarious, and completely accurate!  It smacks of green apple and stinky cheese…yes, stinky cheese.  The nose definitely has a funkiness to it, a sort of sour earthiness, perhaps.  But there is just something I loved about that aroma.  On the palate it is much more simplistic, with green apple being the dominant flavor.  I will definitely try this again and do a full review.  Overall: this is something to be experienced and savored.  Excellent!

Next I had to try Granitbock, from Brauerei Hofstetten Krammer GmbH & Co. KG in St. Martin, Austria.  According to B. United International, Inc., the importers of this beer, “The Granit Bock is brewed in large granite open troughs. The granite stones are then heated to be white hot and added to the wort. This causes the sugars in the malt to caramelize around the stones and gives the beer lovely caramel and roasted flavors. It also gives the Granit Bock a unique smoked flavor.”  I was intrigued by this and thought I’d give it a shot.  The nose was odd, in how much it smelled like a slab of granite.  I liked the nose, though.  The beer itself tastes minerally, like granite, but with slightly bitter hints on the finish.  I will be reviewing this fully soon.  Overall:  it’s interesting smelling that granite on the nose.  I haven’t passed final judgment on the taste yet.

The next one I tried was recommended to me by Katya and the Grand Cru staff.  Hitachino’s Nest Nipponia is brewed using two Japanese original materials; “Kaneko Golden,” the Japanese ancient barley, and “Sorachi Ace,” the hop which once was bred in Japan.”  I was picking up very interesting floral notes on the nose, and lavender was what kept coming to mind.  I also noticed lemon and perhaps coriander notes.  The beer itself displayed floral and interesting spiced barley notes on the palate. Overall: this was my first Japanese beer and I am intrigued.  I will try more Hitachino beers.

The final beer I tried (I had to drive home at some point after this you know!) was Boulevard Brewing Company’s Seeyoulator Doppelbock.  The nose gives olfactory proof that the beer was aged in cedar.  Woody cedar highlights the nose and gives the taste a spicy woody profile, with a little malt sweetness and a hint of citrus. Overall: I like the scent of it in the nose and the taste of it on the palate but wonder the cedar shouldn’t be toned down a little?

So those are the beers I selected and enjoyed today.  There were so many there that I wanted to try, but I think it’s better to be moderate and make sure I can drive home safely.  Again, biggest thanks to Katya and the Grand Cru staff for a fun, tasty afternoon.

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Taste the canned beer revolution at Reno’s Oct. 9 CANFEST

September 28, 2010

Tickets are on sale now for the 2nd annual international canned beer festival

RENO, NV (September 10, 2010) — You may have heard whispers about the canned beer revolution — a burgeoning legion of bottle-free brewers who are packaging their craft beers in aluminum cylinders — but if you want to taste, see and feel the canned beer revolution, you need to be in Reno on October 9.

CANFEST, the world’s first international canned beer festival, is a proclamation that canned beer is no longer about mass brewed beer. Craft brewers like event organizer Buckbean Brewing and others such as Anderson Valley Brewing and 21st Amendment are reclaiming the can, proving to the public that some of the world’s most unique pairings of hops and malts can now be found in the next generation of canned beer.

CANFEST will showcase the heavy hitters of canned microbrewing at the Grand Sierra Resort and Casino’s Silver State Pavilion for the second straight year on October 9th. Tickets are on sale for the event now.

With each $30 ticket, attendees will received unlimited tastings from dozens of brewers including 21st Amendment Brewing Co., Uncommon Brewers, High Noon Saloon and Brewery, Maui Brewing Co., Mammoth Brewing Co., Anderson Valley Brewing Co., Mudshark Brewing Co., Caldera Brewing Co., Buckbean Brewing Co., Four Peaks Brewing Co., Capital Brewery, Northwoods Brewing Co., Rochester Mills Brewing Co., Surly Brewing Co. and MillKing It Productions.

“CANFEST gives beer lovers the chance to jump between tasting Minnesota IPAs, West Coast unfiltered Porters and Hawaiian blonde ales made with Munich malts — all under one roof,” said Doug Booth, co-founder of Buckbean Brewing, which is organizing the event. “And once people learn that all of that beer comes in a can, people’s perception of canned beer will be blown apart.”

The beer fest is made possible by event sponsors That Can Holder, Hi-Cone/Mumm Products, Ball, Digiprint, Wild 102.9, Abbi PR, and Bourns Productions. A portion of the proceeds from the event will benefit The Nature Conservancy and the Great Basin Bird Observatory.

CANFEST will feature Buckbean Brewing’s newest promoters, the beautiful and knowledgeable Noddy Girls, and a raffle will award prizes such as a can of beer from every brewery represented at the festival and a That Can Holder beer holder.

Buckbean Brewing, the largest production microbrewery in Western Nevada, founded CANFEST last year to celebrate the benefits of canning beer. Long regarded as a symbol of inferior beer, the can has come into its own in recent years as beer drinkers realize that cans offer superior protection from sunlight and oxygen infiltration, and the containers are much more portable and environmentally friendly than their glass counterpart. In 2002 the first microbrewery began canning craft beer; today over 52 microbreweries offer their brews in a can, according to the Brewers Association.

Buckbean started canning unique microbrews in Reno in 2008. Their beer — from a crisp, dark German Schwarzbier called the Black Noddy Lager to the summertime favorite Original Orange Blossom Ale — represents co-founders Doug Booth and Dan Kahn’s outside-of-the-box thinking on everything from brewing ingredients to the container the beer is packaged in — 16-oz. beer cans.

Tickets purchased online prior to the event are $30, tickets purchased at the door will cost $35 To purchase tickets online go to http://www.grandsierraresort.com/entertainment/calendar/canfest-renos-international-canned-beer-festival/

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Nashville Flying Saucer hosting its first Nashville Fall Beer Festival on Oct. 23

September 21, 2010

Flying Saucer NashvilleI just received word of this festival today, and it sounds like it will be a good one.  I love the onset of fall and all the fall beers that come along with it.  The cooler weather also makes for a better environment in which to enjoy some of my favorite porters and stouts.

Starting at noon (hey, it’s 5 o’clock somewhere, right?) and lasting until 10pm (please pace yourself!), the festival will feature six beer tents, each with crafted brews chosen by Flying Saucer’s own resident beer guru, Keith Schlabs, and Nashville Flying Saucer general manager Brandi Allen. Featured beers will include rare special releases such as Yazoo Hop Project #35, Terrapin India Brown Ale, Rogue Double Dead Guy and North Coast Red Seal Ale.

In total, there will be more than 30 beers plus special rare beer tappings throughout the day. Attendees also can go inside the Flying Saucer to sample other special-release beers.

I’d like to attend, at least to check out the special Captain’s Picks Tent.  The Captain’s Picks tent is scheduled to feature Dogfish Head Theobroma, Schlafly APA and Avery White Rascal, among others.

Admission to the event is free, but for $20, event-goers will receive a tasting card that can be redeemed for a sampling of 10 of the 20-plus featured beers. Bratwurst, kraut and Bavarian pretzels also will be available, along with soft drinks and water.

If you’d like more information about the Nashville Fall Beer Festival, you can call (615) 259-3039 or visit www.beerknurd.com/stores/nashville.

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Blue Point Brews “Toxic Sludge” to Help Feathered Friends Flying South

August 4, 2010

I don’t know about you, but I think I would drink some Toxic Sludge to help the bufflehead! — The Beer Snob

(Courtesy JustBeerNews.com) Blue Point Brewing Company logoLong Island, NY (August 3, 2010) – As American’s attention spans for the Deep Water Horizon oil spill begin to wane, Blue Point Brewing Company today announced a batch of charity brew created specifically to help birds hurt by oil spills, both now and in the future. The Black IPA (India Pale Ale) called Toxic Sludge will be available for distribution in draft and 22 oz bottles just in time for fall migration.

Blue Point will donate 100% of net proceeds from Toxic Sludge to Delaware-based Tri-State Bird Rescue and Research to fund their Spreading Our Wings Campaign and long term efforts to build a Wildlife Response Annex.

To help jumpstart fundraising efforts, starting today “Save the Buffleheads” T-shirts will be sold online for $25 at www.bptoxicsludge.com.  The smallest diving duck in North America, the Bufflehead breeds in Canada and winters off the Gulf Coast.

Tri-State Bird Rescue & Research is an internationally recognized, licensed, nonprofit wildlife rehabilitation organization that cares for nearly 3,000 injured, orphaned, and oiled native wild birds each year ranging from hummingbirds to eagles. Tri-State is currently leading the wildlife rehabilitation response to the oil spill in the Gulf of Mexico.  For more information, visit www.tristatebird.org.

Founded in 1998, Long Island, NY-based Blue Point Brewing is best known for its flagship brand, Toasted Lager that won Gold at the World Beer Cup in 2006. Blue Point brands are currently distributed in 12 states including MA, RI, NH, CT, NY, NJ, PA, DE, MD, VA, NC and FL as well as the District of Columbia. To learn more, visit www.bluepointbrewing.com.

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Press Release: Odell Brewing Celebrates 10,000th Brew

July 14, 2010

Fort Collins, Colo. – On Wednesday July 14, 2010, Odell Brewing brewed their 10,000th batch of beer. The brewery will mark this milestone by celebrating their flagship beer, 90 Shilling.

90 Shilling was first introduced at the brewery’s opening party in 1989. Lighter than a traditional Scottish ale, 90 Shilling is an irresistibly smooth and delicious medium-bodied amber ale. The brew is named for the Scottish method of taxing beer where only the highest quality beers were taxed 90 Shillings.

“When we started brewing in 1989,” said Doug Odell, brewery founder. “90 Shilling was one of our first brews, and it was a big departure from the beers most people were drinking back then. Craft beer tastes have changed quite a bit since then, but 90 Shilling remains a flavorful and drinkable classic.”

On July 14th, Odell Brewing tour goers can learn special historical facts about 90 Shilling and the brewery. They are also invited to come back after the beer is packaged on August 4, 2010 for samples of the brew, live music, and 90 Shilling soaked brats courtesy of Beaver’s Market.

Odell Brewing was named a “Best Company to Work For” in Colorado and is an award winning brewery, nationally and internationally: 2010 North American Beer Awards – gold medal for Woodcut No. 3, silver medal for India Barleywine, silver medal for Red Ale, and bronze for 5 Barrel Pale Ale. 2010 Australian  International Beer Awards – silver for 5 Barrel Pale Ale, silver for 90 Shilling, and bronze for IPA.  2010 World Beer Cup® – bronze for Red Ale. 2010 Denver International Beer Competition – silver for IPA, and silver for 5 Barrel Pale Ale. 2009 Stockholm Beer and Whiskey Festival – silver medal for 5 Barrel Pale Ale, bronze medal for 90 Shilling. 2009 BrewNZ Awards – gold for 5 Barrel Pale Ale, silver for 90 Shilling, and silver for IPA. 2008 World Beer Cup® – gold for IPA, silver for Double Pilsner, silver for Cutthroat Porter. 2007 Great American Beer Festival® – gold medal for IPA, silver medal for Easy Street Wheat, bronze medal for Extra Special Red.

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Coming July 27: Nashville Abita Beer Dinner at 55 South

July 11, 2010

This beer dinner sounds like a great time, even if you think you might not want to try souse!  I’ve only been to one of these types of brewery hosted beer dinners (thanks, Yazoo!) but it was an awesome experience.  Check out the menu…crawfish cheesecake brulee?!  I’d like to try that!  And the price is great, only $35 per person!

CHEF JASON MCCONNELL HOSTS ABITA BEER DINNER AT 55 SOUTH ON July 27, 2010
Franklin Chef Crafts Specialty Menu to Celebrate New Orleans Beer


NASHVILLE  — On Tuesday, July 27, Chef Jason McConnell will give Franklin an even bigger taste of the Delta with an Abita Beer Dinner at his New Orleans-inspired restaurant, 55 South. Sure to be an unforgettable night, guests will gather at the neighborhood eatery at 6:30 p.m. for a reception, and dinner will begin at 7:00 p.m. The five-course event will feature some of Abita’s most unique and seasonal offerings paired with McConnell’s clever menu, true to southern and delta-inspired flavors.  Additionally, members of the Abita Brew Staff, as well as representatives from the local distributor, will be on hand to provide a behind-the-scenes discussion of the brewery and beers poured. The dinner will cost $35.00 per person plus tax and gratuity. Reservations are required for this event and can be made by calling 615.538.6001. For more information visit http://eat55.com. For information on the featured beers, visit http://abita.com/brews/.

THE EVENING’S MENU

Souse with Beer Mustard
Crawfish Cheesecake Brulee
Abita Golden

Fried Green Tomatoes with Pimento Cheese
Abita Andygator

Mexican BBQ Shrimp
Abita Jockamo IPA

Bacon Wrapped Quail, Beer BBQ slaw, Hoe cake
Abita Abbey Ale

Angel Food Cake Bread Pudding with Fresh Citrus Strawberry Halves and Satsuma Beer Coulis
Abita Satsuma Harvest Wit

ABOUT ABITA BREWING COMPANY
Abita Brewing Company was founded more than 20 years ago in Abita Springs, LA, only 30 miles from New Orleans.  Abita uses premium ingredients from all over the world in their beers, including British and North American malted barley, yeast strains from Germany and the United States, Pacific Northwest hops and the pure water of Abita Springs. The beers are cold-filtered, and contain no preservatives. Due to their passion for quality, not only does Abita Beer have a fine and fresh taste, but an array of loyal customers, including Chef McConnell.  For more information visit http://abita.com.

ABOUT 55 SOUTH
Named for the highway that spans from Memphis to New Orleans, 55 South brings a Delta-inspired dining experience to downtown Franklin. Chef Jason McConnell has developed a menu that runs deep into southern comfort, even offering patrons a daily oyster happy hour. 55 South offers lunch and dinner service Monday – Thursday from 11:30 a.m. to 9:00 p.m., and Friday – Saturday from 11:30 a.m. – 10:00 p.m. The restaurant also features a traditional New Orleans-style Sunday brunch from 10:00 a.m. until 3:00 p.m. 55 South is located at 403 Main St., Franklin, TN, 37064. Visit http://eat55.com or call 615.538.6001 for more information.

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Don’t forget: Sons of Joshua Landtroop fundraiser today at Cool Springs Brewery

May 14, 2010

Cool Springs BreweryFrom Cool Springs Brewery:

Just a reminder that today is our fundraiser for the late Joshua Landtroop’s 2 young sons. We will be donating $2 from every craft beer sold to the boys’ trust fund, this includes growlers.
Also one of our customers has kindly offered to do a silent auction of Predators stuff to raise money with the following items.
More: Don’t forget: Sons of Joshua Landtroop fundraiser today at Cool Springs Brewery
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Cool Springs Brewery having fund raiser for father, sons of flood victim Joshua Landtroop

May 7, 2010

Cool Springs Brewery
This comes to me from Cool Springs Brewery. Please consider visiting them and buying a pint or two (but drink responsibly) to support this worthy cause.

- The Beer Snob More: Cool Springs Brewery having fund raiser for father, sons of flood victim Joshua Landtroop

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Bravo Gelato Nashville does it again with banana/Yazoo Hefeweizen gelato

April 17, 2010

Not long ago, I heard Bravo Gelato Nashville had made a gelato with Yazoo’s stout.  It was rich, creamy and had all the great flavor notes of a good stout.  Well, I finally got a chance to try the banana/Yazoo Hefeweizen gelato and I think it was even better than the stout gelato.

The gelato is a very light almost beige color (think a slightly darker banana) and you can kind of pick up the smell of the hefeweizen behind the deliciously fresh banana notes rising out of the frozen gelato tundra. ;)  The gelato uses, I believe, only about a fifth of the bananas they would use normally in a banana gelato, so it wouldn’t overpower the hefeweizen.  With each bite, you get great, creamy banana gelato, without it being overpowering.  But on the finish…..ahhh….you get that great Yazoo Hefeweizen flavor. Hints of wheat mingling with the remains of the banana notes.  Talk about a versatile beer; it’s just as tasty in a pint of gelato as it is in a pint glass.

I’m really looking forward to their next Yazoo gelato.  I believe they want to use the Sly Rye Porter for the next one.  I have an idea or two for flavors to match with the porter that I’ll suggest soon to Noel and the rest of the folks at Bravo Gelato Nashville.  Until then…

Cheers
The Beer Snob

P.S. If you want to chill on a hot summer’s day, don’t pass up Bravo Gelato’s Mojito Sorbet.  I’m no cocktail snob but this tastes great!

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The Beer Snob and Bravo Gelato…a collaboration of sorts

April 9, 2010

I’m really looking forward to tomorrow…well, except for the fact that I have to work…but after that, I’m hoping to head to Bravo Gelato Nashville to try their Banana/Yazoo Hefeweizen gelato.  Now, thanks to Jennifer Justus over at A Nasty Bite, I was lucky enough to try their gelato made with Yazoo’s Stout and it was pretty darn tasty!  Well, I started following Bravo Gelato Nashville on twitter after that and when they asked followers for flavor ideas, I sent them a general one and a very specific one.

More: The Beer Snob and Bravo Gelato…a collaboration of sorts

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Travel Channel picks up Zane Lamprey show, Three Sheets

April 7, 2010
Zane Lamprey drinks for a living

Zane Lamprey's about to get Three Sheets

Episodes begin airing on Travel Channel April 14th, 11 E/P

If you listen to the Bob and Tom show, you’ve probably heard about the show Three Sheets.  In this show, Zane Lamprey is lucky enough to get paid to travel the world and explore different alcoholic drinks (including beer) and various hangover cures, after those drinks take their revenge!

More: Travel Channel picks up Zane Lamprey show, Three Sheets

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Goose Island’s Matilda makes her way West

March 25, 2010

Award winning spicy Belgian Pale Ale is now available to beer connoisseurs in the West

Chicago, IL, March 2, 2010 . . .The long anticipated release of Goose Island Beer Company’s Matilda on the West Coast is now official, announced the Chicago brewer today. A staple in Midwestern US beer markets since it launched there in 2005, Matilda will now be made available to craft beer drinkers in Washington, Oregon, California, Arizona, Nevada, Idaho, Colorado and New Mexico. The beer begins shipping today and is scheduled to hit shelves of better grocery stores and beer specialty shops throughout the Western US by the beginning of March 2010. Matilda will also be available on draught at restaurants and high-end pubs throughout the West. More: Goose Island’s Matilda makes her way West

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Bravo Gelato Nashville and Yazoo Brewery: two great tastes that taste great together

March 19, 2010

Yazoo Brewery NashvilleI’ve heard recently about Bravo Gelato, here in Nashville, making Yazoo Stout gelato.  I first tried gelato in Italy in 2004, but I was never lucky enough to experience gelato made with beer.  I wanted to give it a shot, mostly for this blog, but I’ll admit, I was a little concerned.  Beer gelato?  Hmmmm….   Plus I doubted I would be anywhere in their neighborhood any time soon (I didn’t even know where Bravo Gelato Nashville was located. More: Bravo Gelato Nashville and Yazoo Brewery: two great tastes that taste great together

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