That's pretty much it! I've done it with raspberry, boysenberry and cherry sours. All just with good straight plain ice cream. It's incredible. It works just as well as a stout does, but in a different way. Alice Galletly, a food / beer writer back home in NZ put me on to the idea.

Only 11 days til CRISP SANDWICH DAY Phil!
vole.wtf/crisp-sandwi...

I feel the same way about chips / crisps in sandwiches as I do about ice cream in beer (particularly stout or fruit sour): more people should try the combination more often.

Didn't think this piece could get any dumber, but they changed the headline from "How to Save Beer" to this.

For months we followed what happened when a company forced AI into the world of craft beer. Legal threats, people quitting, and beer judges in revolt over being told to use AI.

"It is attempting to solve a problem that wasn’t a problem before AI showed up" www.404media.co/what-happene...

Plenty of excellent bookmarks and new additions to your RSS readers in here, folks.

And speaking as someone who computes 'batting averages' for beer awards when I can, I love the "Winningest Winner" and "Publisher of the Year" categories.

Snallygaster 2025 was an excellent time — and a vastly better-than-usual use of that stretch of Pennsylvania Avenue. I mostly made myself a fresh-hop festival-within-a-festival (thanks to @dcbeer.com's helpful list), with various dark and wild and dead-straight-lager things filling in the gaps.

This is me belatedly importing a tradition from The Bad Place. Back when "Beer Twitter" was fun, this was an occasional observance, created by @aleofatime.com's podcast partner. No holiday-by-media-release nonsense, just the pure shared joy of great globs of ice cream in delicious dark beer.

I would like to just take a moment to invite you to enjoy Cake's 1996 mega-hit 'The Distance'.

It's likely that you know this song, perhaps even love it. But just take a moment to revel in the utter masterpiece that it is.

Surrender yourself to it.

You deserve it.

Remember, folks: any night can be #stoutfloatnight

A could go either way on container deposit schemes in general — but implementing one in D.C., whose metro area extends in to two states that aren't joining the program is madness. I think this is one of those "do it nationally, or not at all" situations. Australia's state-by-state system is a mess.

This is valuable information. Much appreciated!

It's easy to love fresh hop beer season in the Pacific Northwest, but a bit harder to see the labor and communities that make it happen.

For @vinepair.com, I offer a taste of the multicultural history that roots PNW hops, and the mistakes we can't seem to learn from.

vinepair.com/articles/wor...

Since I can't dm you a photo, @jacobsberg.bsky.social, everyone can have a sneak peak at what I've been setting up on the tasting bar at work.

Fresh hop beer located, autumnal weather engaged. Both of these things make me very happy — or at least go a long way towards soothing the things that don't. This is my second pint, with a tiny taster of its regular-recipe sibling by way of comparison. Lovely stuff.

Time is an illusion; furlough time, doubly so. But that's very interesting news, and nicely maintains their MBT credentials.

If only I had seen this when you posted; I was right outside! I'll be back there in... four and a half hours. Not that I'm counting the minutes or anything.

Very nicely done. And that makes as much sense as anything, I suppose... I mean, you could just make packs of ten for slightly cheaper, but what do I know about the biscuit business? The knockoff must've been tempted to seem "better" with 12, but I admire their commitment to the bit.

Every season is lager season...

I'm definitely heading there after work tomorrow, and I just got the KCBC one in at work so I might have to, you know, make sure it's okay before I put it on the shelves.

I refer to fresh hop season in Aotearoa as Craft Beer Christmas. It's one of the two beer seasons that I love (the other is lager season, which we're just moving into).

I love fresh hop season. It's huge back home in New Zealand, and I miss it dearly. I'm very envious of the West Coast U.S. experience, but I'm starting to see a few pop up here around D.C.. I'll report back once I've tried a few...

An Open Letter to @npr.org: Our Streets Are No Accident
medium.com/@lanrickbenn...

h/t @howdoyou.guide @jessiesinger.bsky.social @poolontheruf.gg @tomflood.bsky.social #BikeTO #WalkTO

I think that's a huge factor. In non-tipping countries, bartenders keep track of who's next, and people gently regulate it among themselves. Tipping screws that up — just like it screws up pretty much every other dynamic in the bar.