PinnedC is for Confusion — Cnidocyte cells, a crucial coffeehouse, someone’s cask ale and compound…Confessions of a Craft Drinker (and why my current vibe doesn’t match my tribe)Apr 26Apr 26
F is for Flavour Training: Have you ever eaten wet cardboard?Thanking Ninkasi, drinking questionable liquids in plastic cups and feeling great in non-placesFeb 29Feb 29
A is for Adjuncts — Answering Siren Calls and thinking about stouts[Part II] A secret beer mission, talking about wood on the internet, getting generational and finding myself in beverage tourism territoryJan 31Jan 31
S is for Seasonal Stouts — or Stouts for the Seasons?[Part I] A compendium on dark, top-fermented beer styles, white wine masquerading as red, and applying oneself to further studies for the…Nov 30, 2023Nov 30, 2023
F is for Festival Glassware: Do we really need more glasses and why are you drinking out of a…Unpicking mindless drinking and regimented tasting through a series of unrelated eventsOct 31, 2023Oct 31, 2023
H is for House Wine: A white wine for drinking purposesCollected memories of vineyard tours, taste notes and sample pours: coastal sea breeze salinity, smoky volcanic rock minerality and…Sep 30, 2023Sep 30, 2023
N is for Natural — Naked apples, practical grape juice, and borrowing words from the craft beer…Musings about the vague, yet highly charged world of natural wine and ciderAug 31, 2023Aug 31, 2023
O is for Oak Chips — Belgian blond ales, Biermischgetränke and Black Velvet daydreamsA broadcast of sorts, of thoughts, on beer, cocktails and beer cocktailsJul 14, 2023Jul 14, 2023
G is for Gin — Poison, cool beards, and a thousand and one botanicalsHere we are now, entertain us — I feel stupid, and contagious[i]Jun 23, 2023Jun 23, 2023
J is for Jenever: Doctors, Distillers and Dutch CourageThe Black Death, finding Spirituality in juniper berries, and unfinished business in a museumJun 12, 2023Jun 12, 2023
