So we’ve talked about session brews a few times in the past … usually a little less ABV so that you can enjoy more for longer, right?

Well that might not help you stay sober according to a cautionary write up, Why you still get drunk drinking “session” beers, by Joe Stange. It was a good read and delved a little bit more into the calculative math that plays a part in beer drinking. Sometimes not normally a topic that we spend the time considering when drinking.

Drink responsibly people, and cheers!



I know, I know … a day late this week, but will need to postpone tip posts from time to time. Let’s get to the tip, shall we?

Saw a nice write-up over at Lifehacker, How to Get Past the College Phase and Drink Alcohol Like an Adult by Eric Ravencraft. The article got me thinking that not everyone gets out of the college phase of drinking. Either because they are comfortable with what they learned there and/or possibly not very adventurous. Maybe they just never had an opportunity or knowledgeable acquaintances to help guide them into the world beyond Natty Light. And while those who visit this website probably do not need to read this article (I’m assuming we are all craft beer drinkers here), it does provide a little bit of insight into other suggested drinking habits.

Cheers for this week, and stay hydrated!

For those unaware of what podcasts are … they are recorded audio files about different topics packaged up for consumption on whatever your preferred listening device is (smart phone, PC, car, etc).

And the tip this week is a little bit of a two-fer. I am addicted to podcasts, and so I’m trying to share my obsession with you a little bit by pointing you to the radio show Drink of Ages. A talk show about craft beer on radio station 97.5 FM here in Houston, that you can hear live every Friday at 9pm (as of the writing of this post). However, they do a terrific job of catering to the technologically inclined and host all their shows in podcast format for those who can’t or don’t want to listen to a podcast at 9pm on Friday.
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Nothing beats spending time outdoors drinking a variety of craft brew. However, your experiences may differ depending on your location and your preferred activities (tubing, tailgating, etc…). We’ll get into a discussion on tubing and tailgating another day, but today we are talking about beer festivals, or beerfests.

My previous experiences are not vast, with just a few attended at Houston’s Beerfest and a few attended at Sugar Land’s Beerfeast. However, even with a few venues are under my belt, I can at least tell you that Beerfeasts (the Beerfests sponsored by The Flying Saucer), is the bee’s knees of craft beer tastings. From the all day beer menu, to the pricing, to the volunteers, to the rare tappings, it is hands down the most fun I’ve had trying new beers, as well as tasting harder to find beers that I know and love.

This year’s three Beerfeasts are all in TX during the month of October. Always in the afternoon, they run through the first three Saturdays (a different city each week). The order of appearance will be Sugar Land, Fort Worth, & Austin.

Do yourself a favor and get tickets this year. The VIP is fun, but wasn’t entirely worth the extra money unless you really want a beer hold, a t-shirt, and quick access to the rare beer tappings.

Stay tuned for an update to this topic once the Space City Brewery has its first trip to GABF (the Great American Beer Festival) this year in September. I may have need to have recommended different tiers for cheap and expensive beerfests.

Use to figure out the silly codes on your cans and bottles (assuming it isn’t obvious). They even remind you on the homepage which beer styles are best fresh and which ones can be aged.

A reminder that the majority of craft beers (with the exception of those which are able to be cellared) that aren’t intended to be aged usually have just over a 3 month shelf life (100 days or 1/3 of a year). Each brewery has their own method of freshness suggesting.

This is a pertinent topic … because we had to get rid of quite a bit of the wheat beers that we still had stock of that were brewed back in February. The spoiled taste was reminiscent of vinegar. Our public service announcement this week is to drink your beer in a timely manner!

Eight days ago we brewed our first lager, and to be honest, it had us fairly scared.

This is the lightest beer we have ever planned, which meant that there wasn’t anything to hide behind if we were to make any mistakes (especially ones that cause off flavors). The lagering process was also a contested topic, because we struggle between whether we should have aimed for the quickest (can potentially cause undesirable flavors) or best tasting (slightly slower) procedure. The recommended quantity of yeast was massively larger than anything we’ve done ever! So how has everything turned out so far? Hit the “Continue reading >>” button for the details.

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The wonderful people at Beerknews (Flying Saucer’s beer blog) have posted an article about session beers.

They state that there are many definitions out there about session beers, but they think the one provided on hits the mark.

Any beer that contains no higher than 5 percent ABV, featuring a balance between malt and hop characters (ingredients) and, typically, a clean finish—a combination of which creates a beer with high drinkability. The purpose of a session beer is to allow a beer drinker to have multiple beers, within a reasonable time period or session, without overwhelming the senses or reaching inappropriate levels of intoxication.

Anyways, get over there an read up on their suggestions for sessionable brews. My current favorite of this style is Easy Jack IPA from Firestone Walker with a close second going to Founder’s All Day IPA. Tell us about your go-to summer beers down below in the comments!

Greetings fellow knurds! Just going to give you a brief update on where our beers are at right now, and then I’ll pass on a fun little read.

The Tri-Hop IPA we brewed in late May is finally getting carbonated. We took our time making sure it was fully fermented and then for good measure decided to dry-hop the 3 kegs with a different hop each. The dry-hops used were the same ones we utilized during the boil. I wish I could tell you how they taste, but we didn’t save any for ourselves while transferring to the carbonation kegs. Come join us for brewing this upcoming weekend if you want to be the first to experience the 3 variants for the first time along with the 3 deviants who brewed it.

Then we have the SMaSH Comet Double IPA, a single malt (standard 2 row) single hop (Comet) beast of a beer. This one is getting cold crashed this week and will be transferred and carbonated over the following week. So far it tastes exactly how we expected from the description of the Comet hop, and that means tons of grapefruit flavor and aroma. We opted to skip any dry-hopping as this one seems to be flavorful enough for any hop-head (what people are called when they really like hoppy beers).

On deck for this coming brew session we have our first ever lager. We really put forth a lot of effort planning this one out, and it really seems to be one that technique is going to be key on getting something crisp and bright. I’m hoping to be enjoying this one before the weather starts getting too cold. I can see this being an amazing tailgating beer!

And lastly, as promised, an article that I am hoping isn’t taking itself too seriously. Joe Kita, of Men’s Health, wrote up the article, “31 Things You Can Do with Beer (Besides Drink It)”. From the look of the list, only a few items seem practical to me. Nevertheless, I have definitely tried a few of these already. Tell us in the comments if you’ve had success with using beer for anything besides drinking.