Oatmeal cookie beers; beers resembling a Manhattan cocktail; beers brew with…bacon?

Brooklyn Brewery is by far one of my favorite breweries.  While I enjoy crazy concoctions such as those mentioned above, I feel that I always gravitate towards something “bold, but smooth” at the end of the day.  For me, it’s nice to sip a brew from Dogfish Head or another more experimental brewery, but if it was possible out here in Oregon, I’d have Brooklyn beers in my fridge all the time.

This article provides a nice little glimpse into the life of Garret Oliver, brewmaster and an individual whose job I deeply covey.  How could I not when the man describes his book research like this:

“I had help from sommeliers and chefs who let me come into their restaurants, order lots of small dishes, haul in crates of beer, and then spend all day tastin

I tried my whisky this evening.  It’s not even close to being done, but I’ve undertaken the task of tasting it every month to monitor the changes my tasty liquor is undergoing.

This month, I’m happy to report that my booze no longer tastes like straight rum.  After one month in the oak barrel, the liquid has changed from a crystal clear booze to a pee-yellow, well whisky looking concoction.  The hooch is still sickly sweet, but it’s getting more woody and flavor profile is a bit more grown-up and well rounded.

A few more months of this and I’ll be well on my way to making (i.e. aging) some serious moonshine!

Perhaps I’ll have to make room in my freezer and try and concoct some of this ice cider once apple season is in full swing.

I don’t think the article in the Times is really neglecting Oregon breweries as much as simply noted breweries that have a unique and interesting tour.

However, the comments following the Beervana piece show the feisty side of enthusiasts.  Yowzer.

Batali and Calagione?