Link Bait

Taking a page from other blogs, when I have little that interests me to write about like today, I am going to share some worthwhile reading on other sites around the web. Nearly every day I scour the top beer stories worldwide to keep abreast of what's going on. Most of these stories are crap, but occasionally I come upon some of note. Here is what I am reading now:

Search for beer yeast taps some unusual sources

In SF Gate Magazine, writer Lessley Anderson explores some of the more unsual varieties of yeast and the places they are found. Perhaps this article is spurred by Rogue's upcoming beer brewed with a yeast supposedly cropped from Brewmaster John Maier's beard (I have reason to believe its a marketing gimmick). It's more interesting if you want to know more about yeast, the differences between varieties, and odd varieties like the one Dogfish Head is using from peaches.

Photo from Serious Drinks

First Look: The Abbot's Cellar in San Francisco

Serious Drinks has a preview of new craft beer eatery The Abbot's Cellar, from the folks who brought you San Francisco's beer geek darling bar/restaurant, The Monk's Kettle. While my experiences at Monk's Kettle have been muddled at best thanks to their doorman, pretentious atmosphere, and over the top pricing, I am still excited to check out this new beer and food pairing concept restaurant that takes it one step further than anyone else is.

Brewing Up Cocktails: Behind the Scenes at a Tales of the Cocktail Spirited Dinner 

Jacob Grier writes up our trip to New Orleans for Tales of the Cocktail on new website Drink Portland. In it you can learn how we made 240 beer cocktails in under 3 hours, and he shares how you too can make some of the drinks and how to make huge bulk batches for a party.

Capitol Cider Bar Coming to Pike/Pine
The Seattle Met reports the city is going to get an a cider-dedicated taphouse, much like Portland's groundbreaking Bushwhacker Cidery. Furthermore, the new Capital Cider Bar will have a kitchen that produces only gluten-free food. As all signs point to cider being the next big thing, a new taphouse with 20 dedicated cider taps and promising sour beers is welcoming news to many.

Photo by John J. Watson/The Times

MADE IN NORTHWEST INDIANA: Three Floyds brand, building grows

Northwest Indiana Times has a story about the growing pains the much hyped Three Floyds Brewing is going through. From expansion to hype, trading, and branding, there is lots to learn about the struggles of a growing brewery in the craft beer boom.