#Northwest Cider Guide

[ckret2]

Chapter 25 of human Bill is the Mystery Shack's prisoner and somehow befriended Mabel: in which Bill and Mabel make friendship bracelets. It's heartwarming. Bill is not, I repeat, not secretly up to anything nefarious.

Meanwhile, elsewhere in the chapter, Bill is secretly up to something nefarious.

####

"I'll be back in exactly one hour," Ford said. "Be finished showering by then. You've got everything you need, as well as..." He looked disdainfully at a baggie of shampoo and conditioner sample bottles, "your gift from the Northwests."

Bill eyed the Northwests' little care package skeptically. Four entire separate products that were supposed to be used all in one shower. He was drowning in mammal-cleaning slimes. What a waste of his time. "You don't expect me to use allthis junk, do you?"

"Frankly, as long as you aren't bald and don't smell like gnome urine in an hour, I don't care what happens between now and then."

"You're the most merciful warden I've ever had, Stanford."

Ford wasn't sure if that was supposed to be sarcasm or an awkward glimpse into Bill's sordid history, so he just shut the bathroom door. "One hour."

"One hour!" Bill waited until he couldn't hear Ford's footsteps; and then he turned on the shower, fished a crushed cider can and eight candles out of his hoodie, and stood on the wooden crate by the window.

Over the last few days, he'd spent every spare private moment using toothpaste and toilet paper to polish the bottom of the can into a perfect, shining, concave mirror. Now, he held it up to the window with one of the candles, using the mirror to focus the sun into a point on the wick of the candle... and...

It took a couple minutes of agonizing patience, but finally the wick smoked and then ignited. Yes. Moving carefully so he wouldn't douse the flame, he used the burning candle to melt the bottoms of the other candles just enough to stick them to the floor, lit them in turn, and in the middle Bill quickly made a (frankly terrible) drawing of Kryptos by finger painting with a tube of toothpaste.

And then he knelt in front of the candle circle, and—quietly enough that the shower covered the sound—he started chanting.

Some humans called Bill a dream demon. It wasn't exactly wrong, even if calling him a dream demon was kind of like naming the entire human race "the mountain bikers."

Which was to say, if Bill was a "dream demon," then so were the rest of his people. The other surviving shapes could cast themselves like shadows onto the walls and floors of other dimensions, slip through the cracks in reality that were too thin to accommodate the depths of three-dimensional creatures, and wander through the higher dimensions' mindscapes.

It was just that it was only one of their many side hobbies rather than their main pursuit as a species—and not a particularly popular hobby, at that. Most shapes weren't into taking safaris through aliens' dreams.

Out of the shapes Bill still hung out with, Hectorgon wouldn't do it; he appreciated why Bill went on his psychic excursions for the everyone's benefit, but skulking in a higher plane's second dimension made Hectorgon feel voyeuristic—and he'd only gotten more uncomfortable with the idea since his three-dimensional makeover. Bill could wheedle a majority of Amorphous Shape into a sightseeing trip once a millennium or so, but they were just a passive tour group who would be lost without Bill as their tour guide. Kryptos alone had taken enough of an interest in alien mindscapes to make the leap from "occasional tourist" to "frequent traveler." He was the only one other than Bill who spent enough time on Earth to network with the locals; and he was the only one other than Bill who had bothered to set up a summoning ritual, in case an earthbound buddy wanted to ring him up for a party.

Kryptos's party line was going to be Bill's salvation.

Which was a shame, because Bill just knew Kryptos would be annoying about this for the next million years. He'd worry about finding a way to bully Krypt into not lording it over him after he was safely back home in the Quadrangle of Qonfusion.

But when Bill called, nothing happened.

That wasn't right. Nothing wasn't supposed to happen. Even if Krypt didn't pick up, Bill should feel the spell working. The sound of the shower should pause. The air should go still and cool. Everything should be gray.

Bill opened his eyes. Nothing was gray. He checked each candle to make sure they were all lit, checked his drawing to make sure it looked right—it wasn't exactly flattering, but the lines were straight and the angles were correct, and anyway it was recognizable enough to work for the summoning. He remembered the words, he knew he remembered the words.

Try again. He shut his eyes. "Rhombus sapphirinus. Fraternitas, caritas, veritas. Te invoco, te invito." And then, not because it was necessary but because he was getting mad, he tacked on, "Responde mihi, quadrum defututum! Culum tuum calcitrabo!"

Nothing. The world went on un-paused. Bill remained awake. He opened his eyes to the vibrant, colorful, tragically real world around him.

It didn't make sense. Even without his powers, he should be able to reach Kryptos. Any human could do this ritual, and Bill knew a whole lot more than any human. Either Kryptos was dead (unlikely; but without Bill there...), or something was blocking Bill. The block could be inside him—maybe the Axolotl was sealing off even this paltry little magic—or outside, some sort of shield blocking the mindscape. But whatever the source, the result was the same:

He couldn't get a call out. Nobody, not even his oldest friends, could hear him.

He stared at Kryptos's ugly mug for a long moment; then blew out the candles, hid them and the crushed can back in his hoodie, used toilet paper to wipe the toothpaste and wax off the floor, and got in the shower.

If he wanted to get out, he had to make new friends. He'd been making some good progress lately, particularly with Mabel. Perhaps it was time to test just how far her compassion could get him.

####

Prisma the Rainbow Fairy said, "Gee, Sunny Cat, I haven't seen you spending time with Teddy Tender lately. What happened?"

"He's a killjoy," Bill said, sitting cross-legged on the floor in front of the TV. "He's a wet blanket."

A sunshine-yellow bipedal cat said, "Teddy's so sad today, and it's making me sad. I don't want to hang out with him when he's like this!"

"That's what I said," Bill said. Heckling the characters helped distract him from the urge to scratch the exposed skin on his arms until he scraped it off his bones. After showering, his hoodie had been confiscated for a round of emergency post-eye-bat-repellant laundry, and he was temporarily back in a reject gift shop t-shirt. He felt exposed.

Prisma said, "Sometimes when our friends are sad, all they need is another friend to give them a hug or tell them they care. It'll help them feel happier."

"I don't know," Sunny said. "When I feel sad, being around other people makes me feel worse."

"Everyone's a little different, Sunny. Why don't you offer to hold his hand and see if that makes him happier?"

"I guess I could try."

"Nah, it's too late for Teddy," Bill told the TV. With some glee, he added, "The most caring thing you could do is put him out of his misery."

Mabel, sitting up on the couch with three colors of embroidery floss tangled around her fingers, lightly kicked the back of Bill's head. He grinned wider. Mabel said, "Bill, I don't think you're taking this seriously."

"Was I supposed to?"

"It's a beautiful June day and I'm inside with you, so you could at least pretend to. I thought you were a good liar."

"I've never told a lie in my life," lied Bill. "But okay, fine. I've seen the error of my ruthless ways. Maybe there's hope for Teddy yet."

Mabel nodded, mollified. She set aside her current project and rummaged through her bag of embroidery floss. "Hey Bill, what's your favorite color?"

"Gold!"

"Why did I ask. What's your next favorite color?"

"Every color simultaneously superimposed over each other, instantly blinding you!"

Mabel tried to picture that. She imagined a rainbow that was also a laser that was also iridescent. Her mental image looked a lot like Prisma's combat magic. "You have such good taste."

"It takes good taste to recognize good taste!" Bill mentally reviewed the last couple minutes of conversation, saw an opportunity to bolster the "reforming monster" image he was trying to sell to Mabel, and added, "By the way—thanks for sticking around just to keep me entertained!" (See: he can say thank you unprompted.) "This sure isn't where I'd want to spend my afternoon," he laughed wryly, "but unlike me, you have a choice in the matter."

"Yeah," Mabel sighed. "It stinks. I wish you could go outside with me."

Bill quietly, smugly filed that statement away for later use.

Mabel pulled a couple fresh rolls of embroidery floss out of her bag and got to work with them. "We can't set off fireworks inside the shack. Or play with Soos's paintball guns."

Bill's smugness vanished, leaving behind only the hollow feeling of missing out on a lot of fun. Fireworks and paintball guns. Those were three of his favorite things: explosions, colors, and interpersonal violence.

Mabel went on, "And Candy's saved up three years of Magic Vision Poster calendars to wallpaper the inside of her closet. She read online that if you cross your eyes just right to make them all look 3D at the same time, you can hallucinate going inside them! We're gonna try it out tomorrow. That seems like something you'd like."

"What!" Bill groaned. "I've always wanted to see an autostereogram poster with two eyes! Now here I am, stuck in a stupid meat body, and I don't even get to enjoy the only thing binocular vision is good for?"

Mabel patted his shoulder.

"Back home I've got a chair with autostereogram detailing. I've never actually seen it work. And where is it when I've got two eyes?"

"I think they've got Magic Vision books in the kids' section at the library," Mabel said. "Do you want me to check one out for you?"

Bill glared at the TV, silently fuming. Then he muttered, "Yeah. I'd like that. Thanks."

The low-stakes drama on Color Critters was resolved when Sunny asked Teddy Tender if he wanted to maybe hug or hold hands until he felt less sad, and Teddy revealed he felt bad because he was lonely when he hadn't had a play date with a friend in a while. Sunny and Teddy went to the playground together, the gray swings and slide and seesaw blooming orange and yellow as they played. Crisis of the day concluded. Prisma watched proudly, before joining in the play herself. Bill was not jealous of their freedom to go to the playground.

As the credits rolled, Mabel said, "There! Give me your hand!"

Bill stuck his right arm straight out to his side. "Why—?"

Mabel wrapped something thin around his wrist, and there was a quick tug as she tied it off. "Bam! You just got friendshipped!"

"What?" Bill pulled back his wrist to examine Mabel's handiwork. It was a bracelet made out of embroidery floss knotted together into a flat band as wide as his thumb. "What is this?" Stupid question.

"A friendship bracelet!" (Of course it was a friendship bracelet; he was passingly familiar with the art form, he'd seen it centuries before they were called "friendship" bracelets.) "Make a wish."

He wished to get his body back.

"You've gotta wear the bracelet until it breaks, and then the wish'll come true."

And if he believed that, he'd already be chewing through the knot. "And, why am I getting this?"

"Because we're friends!"

"Oh." Well. Yes. Obviously.

He examined the bracelet more closely. The band formed a zig-zag pattern of black and metallic gold triangles; and Mabel had tied glass beads that looked like eyes over several of the gold triangles.

"I didn't have every color simultaneously, but I thought the black would make the gold pop." Mabel pointed at the triangles. "Look! It's you."

"I can see that." She'd used nazar beads for the eyes—a dot of black ringed in blue and white. A little eye-shaped lucky charm humans had been using to ward off the evil eye for millennia. Cute. He laughed, pointing at the beads. "So is this supposed to protect me from the evil eye, or am I the evil eye you're protecting everyone else from?"

Mabel was thirteen. Mabel hadn't put any deeper thought into it than these look like eyes. All the same, Mabel didn't hesitate before replying: "I'm turning your face into a protective charm! Now you've got to keep everyone safe!"

"Oh." And that, too, Bill quietly filed away.

"I expect you to take your new job seriously," Mabel said, pointing at him. "Don't let me down!"

"You give me a gift with my face on it and then tack on a bunch of extra terms and conditions. Very slick, kid." He admired the bracelet. It really was a pretty fine offering. He hadn't been gifted textiles in a while. "But all right! I've never gone back on a deal before," lied Bill.

Though it galled him to get something without a way to pay back the favor. It felt uneven. People don't want a god who grants miracles worth less than the tribute he'd been offered. He ran down his usual list of tricks—he couldn't snap his fingers and summon up a dream gift, he didn't have any useful info he could offer without prompting an interrogation session with his jailers, right now he couldn't even call somebody else to pull some strings on her behalf... His gaze drifted over to Mabel's bag of embroidery threads. He could see beads and a couple more friendship bracelets inside. "How many of these are you making?"

"A bunch! I'm giving one out to each new friend I make this summer."

That'd do. "Teach me."

"You what?"

"Teach me." He turned around to face the couch and pointed toward the bag. "You're making them anyway, right? Just show me as you go."

Mabel stared at him in disbelief. Was he serious? She thought he was serious.

A broad smile stretched across her face. "Okay!" She dug beneath her supplies for a little dog-eared friendship bracelet pattern book. "What kind of jewelry making experience do you have? Especially involving beads or knots."

"I can tie a living creature's blood vessels into quipu knots that spell my name—all without breaking the skin!"

"That's great! Can you do it with embroidery floss instead of blood vessels."

Bill eyed the bundle of floss Mabel held out. "Yes."

"Perfect!" She shoved four thread colors in his hands, a pair of scissors, a jar of pony beads, thought better and quickly took back the scissors, and added a roll of parachute cord. "I'll teach you everything I know. Even my secret trick to keep the edges from going all wobbly! We'll start you on chevrons and then move up to teardrop loops and triangle ends." She put her hands on Bill's shoulders, looked him in his uncovered eye, and said, "I'm gonna make you a friendship bracelet master."

Solemnly, Bill said, "I'm ready."

####

Ford squinted blearily into the living room.

Sitting alone on the far side of the room, Bill was bent over the living room table, fussing with several multicolored strings and a few beads.

Bill glanced at Ford from the corner of his eye, and then—with a faint smirk—turned back to his project without a word. Oh, he wanted Ford to ask. He was dying for Ford to ask.

It was too early for this. Ford wasn't dealing with it before coffee. He shook his head and shuffled onward to the kitchen.

Stan was already up, eating eggs with some unidentified liquid meat poured over them. Over the past year, typically Ford had been the earlier riser; but this summer Stan had gotten used to Ford pulling late nights downstairs as he worked on his research, so he didn't comment on Ford's sleeping in as he poured himself a mug of coffee.

But Stan did look at Ford's face and immediately ask, "Okay. What's the latest Bill bullsh... soup? Bullsoup."

"He's..." Ford tried to figure out what Bill was doing. "Making jewelry in the living room, I think."

Stan grunted and nodded. "Yeah, he was doing that yesterday with Mabel."

"Well, now he's doing it by himself."

Stan raised a brow.

The Stans leaned around the living room doorway to watch Bill. 

Bill was engrossed with picking out a mis-tied knot, frowning deeply in concentration, one eye squeezed shut and the other squinted. He smoothed out the thread, his face relaxed; and then he glanced at the doorway, did a double take, and his shoulders went up around his ears. "What am I, a zoo attraction? Shoo! Scat!" He waved them away. "I'll throw salt at you!"

Ford raised his palms defensively. Stan said, "Okay okay, we're going."

They retreated to the kitchen.

"Well?" Stan pressed. "Is he up to dangerous voodoo stuff?"

"I'm fairy certain Bill doesn't practice Vodou."

"Answer the question, smart aleck."

Ford ran through every form of magic incorporating strings or knots he could think of. It was a pretty short list, and most of it was used for protection or binding separate things together. "Not that I know of," he said dubiously. "But it's more likely he's up to something I don't know about than it is that he's doing arts and crafts. Don't you think?"

Stan considered that. He shrugged. "Eh," he said. "It can wait 'til after coffee."

Eh. Ford was tired. He didn't want to go to red alert over some string and plastic beads. He sat down with his mug.

####

"I'm home!" Mabel called. "Biiill, I couldn't get you a Magic Vision book! The pictures in Candy's closet started moving, and I don't know if we were hallucinating or if we accidentally summoned an invisible holographic horse you can only see when you cross your eyes, so we decided to burn the posters and library books to be safe! Do you know if Magic Vision Posters summon things...?"

"I wish," Bill said. "But hey, I've got something better. Gimme your hand."

Mabel held out her hand, half pulled it back, and said, "Why?"

"Relax." Bill grabbed her wrist, tied on a bracelet, and said, "Make a wish!" He grinned. "You're impressed, admit it. Tell me you're impressed."

Mabel studied the bracelet. "Whoa." Purple, green, and orange threads formed lacy loops around a central thread, forming an endless wave that rolled up and down. The threads passed through several star-shaped pony beads, making the wave look like the tails of shooting stars. "A Peruvian wave with a perfectly straight center cord. That takes crazy precise string tension." She looked at Bill. "I have nothing more to teach you."

"Thank you, teacher."

"Is this supposed to look like my sweater?" Mabel asked, studying the pink in the tassels tying the bracelet on. "The one on your zodiac thing?"

"Sure! You gave me one that looks like me, I gave you one that represents you. Friendship's supposed to go both ways, right?"

"Bill! Is this why you wanted to learn to make friendship bracelets?"

"Am I that obvious?"

"Biiill! You're being so nice!" Mabel flung her arms around him. "I love it!" And then she took off, running laps around the living room, cackling madly and waving her braceleted arm in the air. Abuelita, who'd been watching TV, calmly turned to watch Mabel zoom around.

Oh, this was great. Look at this, Bill was the best at being a friend. Everyone who'd ever ditched him was a moron who didn't know what they were missing out on. They could've gotten personalized friendship bracelets. Maybe he should have offered Ford a friendship bracelet? No, that was stupid, why would Ford prefer a friendship bracelet over unimaginable cosmic power. But then it didn't have to be either-or, did it? Ford's favorite color was red, what went with red?

When Mabel had gotten the enthusiasm out of her system, she trotted back out to the entryway and hugged Bill again. He endured it. "You won't stop making friendship bracelets now that you've made this, will you?" Mabel asked. "You're such a natural at it! And you need more hobbies that are constructive instead of destructive."

"Ouch, kid. I'll have you know I have plenty of constructive hobbies."

"I don't believe it. Name one thing you like creating."

"Weirdness bubbles."

"Name one thing you like creating that doesn't terrify people."

Bill pursed his lips. "Agree to disagree. Anyway, I'm not getting out of the friendship bracelet game just yet. In fact, I've already got another few projects in mind."

####

Bill plopped down at the kitchen table across from Mabel. "Hey star girl. Guess what."

She looked up from her cereal at the dark rings under Bill's eyes. He had one eye squeezed shut; he could usually keep both open when he'd just woken up. "Were you up all night?"

"Doesn't matter. Time is an illusion and I can see the projector. I'm counting that as your guess. Look." Bill tossed two matching bracelets down on the table between them, deep watermelon pink and minty green, shaped like macrame chains with hearts where each link of the chain met.

"Aww, little hearts."

"Thought you'd like the hearts."

Mabel picked up one end of the bracelet and slipped it on—and then noticed the long coil of embroidery floss connecting the end of one bracelet to the other. "Bill? What's this for?"

"Didn't you say a few days ago that you wished we could go outside together? I thought up a perfect solution!"

With a sudden sense of dread, Mabel realized that the chain pattern and the string connecting the bracelets made them look like an extremely long pair of handcuffs; but before she could take off her half, Bill picked up the other bracelet and said, "There's a little magic in these, look. When both ends are being worn—" He slipped on the bracelet, and Mabel felt its matching pair gently tighten around her wrist. The string connecting them vanished into thin air.

Mabel gasped. "What—?"

"Poof! It's like a ghost: still there, but invisible to human eyes. We could even go into separate rooms and it'll connect us through the walls." He demonstrated by waving his hand under the table. "But we can't get farther apart than the length of the thread. I gave it about ten yards." He plucked up something invisible and gave it a tug, and Mabel felt the bracelet go taut against her wrist. There was no force, no matter how hard Bill tugged she didn't feel like the bracelet was pulling her; rather, it felt like the other end of the thread was tied to an immobile boulder preventing her from moving further away, until she moved her hand closer to Bill's to give the thread a little slack. "And..."

Mabel tried to jerk the bracelet off her wrist; it stuck around her hand. "How do I get it off?! Bill—!"

Bill put a finger on her hand, stopping her. He said, "Neither of us can take our end off until we both decide we're ready. Like... now." He winked; and the bracelet suddenly loosened again.

Mabel pulled it off with a sigh of relief.

"Unless one of us dies or something, I guess," Bill said thoughtfully. "That'd deactivate the magic. It'd be pretty gristly to have to keep sharing a friendship bracelet with a corpse!" He laughed. "Anyway—"

Mabel chucked the bracelet in his face. "That was mean!"

Bill blinked in surprise. "What was?"

"You tricked me!" She cradled her wrist against her chest, heart still pounding from the brief unexpected captivity.

"I did not!" He took the bracelets back and started coiling up the thread between them. "You put yours on before I even said anything."

"But you could have warned me before you got us stuck together!"

"Sure, I could have, but would you have kept it on then?"

"No, you jerk. That's the point!" She looked around for something else to chuck at Bill's face, plucked a dry piece of cereal from her bowl, and flicked it at his nose. 

Bill endured his punishment without flinching. "Well, sorry, but I had to demonstrate how they work somehow." He twirled the bracelets around one fingertip. "This solves your whole 'can't let the big scary triangle out unsupervised' problem! Slap these bad boys on, and I've got automatic supervision that I can't escape! Maybe this'll convince the adults that I can be trusted outside, right?" He ate the piece of cereal. "So? What do you think?"

She thought he was still a jerk. All the same, she studied the chain bracelets. "Did you just make me a gift that's actually a gift for yourself?"

He didn't even look a little bit ashamed. "I prefer to think of it as something we'll both benefit from!"

"Bill."

"C'mooon. You know you want me out there." He lowered his voice. "Who else in this town will help you break into the pet shop to dye the dogs' fur?"

Oooh. Mabel should not have told Bill about that ambition. "Well..."

"Or help you grill hamburgers with sprinkles. You know Stanley's never gonna do that for us again," Bill said. "Or what if you need a drive somewhere, huh? The guys with licenses are gonna get tired of trips to the craft store eventually."

"You can't drive!"

"Of course I can drive, didn't you see me during—?" Bill's eyes widened. "Oh no, you didn't see! I can't believe you didn't see my car. You, you would have loved it."

He seemed serious. Maybe he could drive. "You... shouldn't get to drive."

"What if it's an emergency and I'm the only one who can do it. Do you want me in the driver's seat with or without a leash?" He spread his hands in a shrug. "And anyway... think of everything else we could be doing together outside. Purple poodles and pink pugs are just the start, my friend."

Mabel hated when she knew she was being manipulated but Bill still made a good point. She bit her lip and glanced at the clock over the sink. A tour had just started; the gift shop should be empty and the vending machine safe to use.

She got out of her seat, taking her cereal with her. "I'm gonna run this by the household magic expert."

Bill rolled his eye. "Fine. Tell Sixer we're out of apple cider."

####

"Tell Bill we got three packs last time," Ford said. "If that's not enough to hold him one week between grocery trips, then he has a drinking problem."

"Okay, but what about the bracelets?"

Ford set aside the book he'd been reading and studied the bracelets. He slipped one on his wrist.  "Mabel, would you mind putting on the other side?"

"Sure!" She pulled on the bracelet. It tightened around Ford's wrist and the thread between them disappeared. Fascinating.

After a few minutes of experimenting to see how they worked, Ford was fairly sure this was a spell he'd learned about years ago, although he'd lost the details when he tossed his second journal in the bottomless pit. Usually it was done with metal chains—but the spell should make the bracelets nigh on indestructible while the magic was active, so, as promised, it would contain Bill. As long as he didn't murder the person on the other end of the spell.

"So can I take Bill outside?" Mabel asked, hands laced together and eyes wide. "Please please please?"

"You did hear what I just said about murder, right?"

"We'll bring someone else along! Bill wouldn't try to kill me if someone else is standing guard!" (At least she still recognized that there were circumstances where Bill would try to kill her.) "He's been stuck inside for weeks. That's not healthy! He needs to stretch his legs, get some sunshine!" She smacked Ford's desk as a thought occurred to her, "And we need to take him clothes shopping. I can tell he's uncomfortable in gift shop t-shirts and Abuelita's skirts. Does he even like skirts?" She dropped her voice to a whisper. "Does he even have underwear, or is he still wearing Soos's old swim trunks?"

Ford winced. "Melody was kind enough to pick some up a few days ago." But he could admit it had taken them longer than it should have.

"What about the rest of his clothes? Does he have a bra?"

"Wh—" Ford sputtered. "Does he want one?"

"I don't know, I haven't asked. It might be more comfortable. He has a lot of chest."

Lord. Ford closed his eyes. He did not want to think about bras.

"Pleeease?" Mabel said. "I wanna take him clothes shopping. He's probably never explored human fashion before! He's got to find his style. I can be his style consultant."

Aha. So that was what Mabel was getting out of all this: a person-sized dress-up doll.

Truth be told, they probably should take Bill outside. Depending on how Fiddleford's research proceeded, destroying Bill could take weeks, if not months. If there were ever an emergency, they might need to relocate Bill quickly—so it was better to ensure the bracelets worked as advertised before they became necessary.

"Fine. But this won't be a regular thing," Ford said. "Ask Stan when he can go. And your brother—I'd rather Bill know the numbers are stacked against him. And he's not allowed to talk to anybody outside the shack. You, Dipper, and Stan will have to intercept anybody he might speak to."

"Don't worry about that! I've got the perfect solution," Mabel said. "What if Grunkle Stan doesn't want to go?"

"Ask him to talk to me. I think I can convey the importance."

"You don't want to come? Are you too busy figuring out how to kill him?" Mabel's gaze moved to the books Ford had been reading.

Ford suppressed the urge to shut the books and hide the papers beside them. Mabel wouldn't be able to understand the books anyway: it was an ancient Roman historian's description of augury—fortunetelling with birds—and a Latin reference dictionary he was consulting to help him translate. He was more afraid Mabel's gaze would fall on the pages next to the books, where a few vocabulary words from the mystical, mythical language of the birds had been scrawled out in Bill's distinctive chicken scratch.

No, Ford wasn't busy figuring out how to kill Bill. He was still waiting to hear back from Fiddleford about the feasibility of synthesizing or replacing the quantum destabilizer's Dontium; and, in the meantime, he'd allowed himself to believe there was nothing else he could do on his own... and by now, he'd gotten thoroughly distracted. Going through Bill's notes, verifying his claims, following up on the leads he'd subtly slid in. Bill's miniature grimoire was the most dense magical text since the Emerald Tablet. Opening it up was like a cryptography puzzle mixed with a dissertation research project, and each sentence was a fractal flower of information, a bud that bloomed into a dozen more buds that each bloomed into a dozen more.

It was amazing. Enthralling. This was the kind of research Ford was made for. He was the most relaxed he'd been in weeks.

He hadn't told anybody what he was doing while Fiddleford worked.

"No, not that," he told Mabel, "I just don't want to spend time around Bill. Especially on what's essentially a social trip. Stanley can... handle it better."

"Oh," Mabel said. "That makes sense, I guess."

Ford glanced uneasily at Bill's papers, then looked away before Mabel could see.

He was so caught up in his own shame at getting caught toeing at one of Bill's traps, he didn't notice the quick shameful look on Mabel's face for the same reason.

####

(Thanks for reading! Please drop a comment or reblog if you enjoyed, y'all's commentary is what helps keep me writing. ❤️

Also I feel like Google translate can handle the Latin pretty well if you wanna see what Bill's saying at the start, but it's important to me that you know Google is wrong about "quadrum defututum" and it can actually be more accurately translated as "you square slut.")

[nwbeerguide]

Now open in the Downtown Seattle neighborhood Reuben's Brews newest taproom.

https://bit.ly/4lbja2P Just in time for FIFA's Club World Cup, Reuben's Brews has opened their latest location in Seattle's Downtown neighborhood. Barely a week open, the brewery's latest opening showcases their focus on locally produced beers, ciders, seltzers, and food. “It still seems like yesterday that Grace and I were opening our original taproom and brewery in an industrial part of Ballard,” says co-founder Adam Robbings. “What pushed us to take the leap into professional brewing at the time were the emails from bars asking about our award-winning homebrews. And now, almost 13 years later, it makes us so happy to be able to serve our beers—along with an expanded food menu—to so many more people in the heart of Seattle.” Open from 11 am till 10 pm, daily, the new "Downtown Taproom" has already celebrated the opening with a hard seltzer cocktail program, giveaways, merchandise, and a house-beer, of sorts, in Downtown Debut fruit-inspired IPA. Near the Pike Place Market, at 1201 First Avenue, the Downtown Taproom is accessible from the nearby transit tunnel, surface transit, along with nearby public parking. Patrons will find multiple televisions broadcasting Seattle sports, 28 unique beers from the brewery on draft, and familiar and unique food menu items. Love their Emerald City Hot Chicken sandwich or their vegan Reuben on marbled rye? Look for it at the Downtown Taproom. But if you're looking for something new, how about grilled fish tacos or crispy Brussel sprouts in sweet chili lime glaze? And for those with a sweet tooth, the brewery has infused their Robust Porter to make a chocolate sauce that goes well with their funnel straws. Either on your way to or from a stadium or ballpark experience, Reuben's Brews' Downtown Taproom invites you to stop by. Visit reubensbrews.com for more information about this and other locations, including their 14th Avenue taproom. About Reuben’s Brews At our family brewery in Seattle, Reuben’s Brews offers something for everyone. Named after our co-founders’ first-born child, we brew from the glass backward, designing each beer with intention, unbound by constraints. Because the extra effort is worth it. From your everyday favorites to our innovative new releases, our goal is to make your day just that little bit better. *special thanks to Reuben's Brews for the photos used throughout this article. from Northwest Beer Guide - Beer News - The Northwest Beer Guide https://bit.ly/45rsNpF

[thebrewstorian]

Collection Report: McMenamins Brewery Collection, 1983-2015

Oh my gosh, this collection has been in my backlog for YEARS! It has been so long that when my daughter helped with the inventory on the brew sheets she was 11 years-old and couldn't check herself out of summer camp [now she can drive and has taken the SAT], but she could talk with John Richen (brewing manager at the time) about her favorite beer names and things she'd noticed about ingredients.

Go straight to the guide: http://bit.ly/mss_mcmenamins

Learn more about the Oregon brewing industry in my Oregon Encyclopedia article

The McMenamins Brewery Collection is, truly, a gem. We scanned thousands of brew sheets, which is a part of the magic, but I'm also delighted by all the fun ephemera, including a full run of their coasters. I'll also add that the company biography included in this guide is really a love letter to the company, and I thank Fred Eckhardt, John Foyston, and all the other journalists over the past 30 years for recording all the fun quirks about this company.

SUMMARY McMenamins is a family-owned chain of brewpubs, breweries, historic hotels, and theater pubs in the Pacific Northwest.

The McMenamins Brewery Collection includes digitized brew sheets, digital images, brochures, coasters, decals, event programs, flyers, newspaper clippings, tap handles, posters, labels, a wooden cask, and a six-pack of Hammerhead beer.

COMPANY BIO

McMenamins is a family-owned chain of brewpubs, breweries, historic hotels, and theater pubs in the Pacific Northwest. It was founded by brothers Mike and Brian McMenamin, who grew up in Northeast Portland. In 2021, they operated 56 properties, with twelve hotels; dozens of breweries, pubs, and restaurants; movie theaters; spas; music venues; and a coffee roaster, winery, cidery and distillery. Many locations are rehabilitated historical buildings and at least nine are on the National Register of Historic Places. McMenamins only sells its beer in its own pubs, restaurants, hotels, and movie theaters.

Early businesses

Mike and Brian McMenamin both graduated from Oregon State University, Mike with a Political Science degree (1974) and Brian with a Business degree (1980). Mike and two college friends purchased the Produce Row Café, a bar known for all-night, high-stakes poker games, in Portland's warehouse district in 1974 and sold more than 100 types of beer. The building was built in 1951 and opened as a breakfast café for produce dockworkers in 1953; in later years, it was a barbershop. Mike and Brian bought Bogart's Joint, another Portland-area pub on 14th and Flanders. At various points in history, many beer-related activities occurred in this building: Kurt and Rob Widmer brewed in this location, and it was later space occupied by Portland Brewing and Rogue Ales Public House. By 1980, they'd sold Produce Row, Bogart's Joint, and a third tavern, the Stockyard Café.

Mike opened a wine distributorship and Brian opened the McMenamins Pub in Hillsboro. By 1983, Mike’s distributorship had failed, and the brothers decided to try the bar business again. Rather than the smoky, male-dominated taverns common in Portland, they were inspired by the community hubs they’d seen in Europe. They bought the Fat Little Rooster tavern on Southeast Hawthorne and renamed it the Barley Mill Pub; in addition to a varied beer selection, the pub was known for Grateful Dead memorabilia and anniversary parties. The namesake “barley mill,” which can still be found onsite, was used by Chuck Coury at Cartwright Brewing Co., Portland’s first post-Prohibition brewery. It was originally a kitty litter grinder but is now used annually to grind the grain for anniversary ales.

One major event that impacted the trajectory of the beer industry in Oregon in the 1980s was legislation that married production and sales. Fred Bowman and Art Larrance (Portland Brewing), Dick and Nancy Ponzis (BridgePort Brewing) and their brewer Karl Ockert, Kurt and Rob Widmer (Widmer Brothers Brewing), and the McMenamins lobbied to legalize on-site sales. On July 13, 1985, Governor Vic Atiyeh signed Senate Bill 813, the “Brewpub Bill,” into law. It allowed brewers to make and sell beer on the same premises, key for increasing revenue and gaining new customers.

First brewpubs

The McMenamins took advantage of the new law, and by the early 1990s had opened several brewpubs, each with its own small brewing system attached. They opened the Hillsdale Brewery and Public House October 31, 1985 in the Southwest Portland neighborhood of Hillsdale. Not only was it their first brewery, it was also the first brewpub in Oregon since Prohibition. Known as “Captain Neon's Fermentation Chamber,” a nod to Mike McMenamin’s nickname, the first several batches of beer were brewed with old Tillamook dairy equipment. On October 25, 1985, Hillsdale's first brewer Ron Wolf, who had previously worked at Anchor Steam, brewed the first beer in a small copper kettle and called it "Hillsdale Ale.” It fell loosely into the “Special Bitter” classification of beer styles and was a malt extract brew. Hillsdale Ale was brewed 29 times at the Hillsdale location and 14 times at Cornelius Pass Roadhouse between 10/25/1985 and 11/28/1986. In the first year, several brewers moved through the facility and made Hillsdale Ale, including Ron Wolf (who only brewed 13 batches before leaving), Conrad Santos (who replaced Wolf as brew master), Mike McMenamin, Brian McMenamin, John Harris, Scott Barrow, and Alex Farnham (the company’s first female brewer).

In 1986, they purchased a 125-year-old farmhouse in Hillsboro, Oregon, and turned it into the Cornelius Pass Roadhouse. Later that same year, they opened the Lighthouse Brewpub in Lincoln City. The Fulton Pub and Brewery opened in Portland in June 1988 and the Highland Pub and Brewery opened in Gresham in July 1988.

Eventually, 27 breweries would operate under the McMenamins umbrella and they became a training ground for new brewers, many of whom have gone on to found breweries of their own. Alumni include John Harris (Hillsdale, Cornelius Pass Roadhouse), Jack Harris (Cornelius Pass Roadhouse, Lighthouse Brewery), Jason McAdam (Edgefield, Hillsdale, Crystal Ballroom), Alex McGaw (Fulton, Crystal Ballroom), Ben Nehrling and Kevin Lee (Edgefield, Highland, Kennedy School), and Mark Goodwin (Old Church, Crystal Ballroom).

In addition to serving beer at their brewpubs, the company also hosted festivals, concerts, and other public programming events at their properties, including Dad Watson’s Brew Fest, Edgefield Brew Fest, Highland Pub and Brewery Eurofest, Hillsdale Brew Fest, Lighthouse Brew Fest, Mid-Valley Brew Fest, and the Thompson Barley Cup.

Beer and Other Beverages

The McMenamins’ beers could be unsettling to brewing traditionalists; they used ingredients like apples, spices, and candy bars, as well as lesser used malts like Chocolate and Crystal. They introduced fruit beers to Oregon and early batches featured blackberries from the Hillsdale brewpub parking lot. Hand in hand with their experimentation, McMenamins developed three core beers that are brewed at all their breweries. Terminator Stout (1985) is a dark, English-style brew; Ruby (1986) is a light, raspberry-flavored beer; and Hammer Head (1986) is a classic Northwest Pale Ale. Ruby and Hammerhead are iconic company characters as well; artist Lyle Hehn created Ruby Witch and Hammerhead, and both are staples of murals, posters, and coasters.

Terminator Stout made its debut in 1985 at the Hillsdale Brewery & Public House as the 12th beer brewed. Old Hammerhead, as the strong ale was first called, was brewed January 25, 1986 and was the 37th brew and made with malt extract. John Harris, who later created Mirror Pond for Deschutes Brewery, was the first to make Hammerhead an “all-grain” beer. Harris was hired in 1987, and when they transitioned away from extract brewing, he decided to rewrite the Hammerhead recipe; besides changed the grain, he also added more hops. Ruby, originally called “Ruby Tuesday” before the food chain objected, was first brewed in 1986 and used 42 pounds of pureed Oregon raspberries.

The company made more than beer. They planted 3 acres of Pinot Gris fruit in 1990 and looked to regional vineyards for additional grapes; McMenamins Edgefield Winery was established in 1992 and began by making Rhone-style wines, including grenache and viognier. The Edgefield Winery produces 20 different white, rosé, dessert, and sparkling wines and supplies 350 tons of wine to McMenamins pubs. Also in 1992, and predating the boom by more than 20 years, McMenamins started making cider at the winery and in 2018 sold as much cider by volume as wine.

In 1995, they began experiments with distillation and made brandy under contract by Carneros Alembic, a California distillery owned by Remy-Martin. In 1997, they built their first distillery in an old root vegetable storage barn on the Edgefield property. Their most popular whiskey is Hogshead, but they make several others, including Money Puzzle, which is dry hopped with Teamaker hops (which has 0 IBUs) and is sweetened with blackberry honey harvest from hives on their property.

Historic preservation

The brothers’ love of historic structures directed business growth and community involvement, and preserving important historical buildings is integral to their business. When the McMenamins started, they couldn’t afford new construction, so they purchased old buildings, which came with stories. They employ a small staff of historians to research and document the history, and those are in turn incorporated into each property’s art, murals, menus, place names, and architectural details.

In 1987, the company opened its first theater, the Mission Theater Pub, in downtown Portland. The converted 1890s Swedish Tabernacle, a church-turned-union hall, was also the state's first theater pub. In 1991, McMenamins turned a 1927 art deco theater that was slated for demolition into a second pub and movie house. These businesses were significant and ushered in a new way to watch movies with beer and food.

In 1987, the brothers purchased Edgefield, which was built in 1911 and listed on the National Register of Historic Places. They paid $560,000 and invested another $2.5 million to transform the farm's 80-year-old buildings into a multi-utility complex. Edgefield was once the Multnomah County Poor Farm, a self-sufficient facility with a meatpacking plant, power station, large rooming house, and infirmary. When the remodeled Edgefield Manor opened in 1991, the meatpacking plant was a brewery, power station a pub with a movie theater, infirmary a winery, and rooming house a 100-room hotel. There was also a meeting space, catering operation, restaurant called the Black Rabbit, herb and flower gardens, four liquor and cigar bars, distillery, golf course, and amphitheater. One of the more outstanding features of Edgefield, and something that would become the McMenamins' signature, was the extensive art installations created by local artists. Art popped up in surprising places throughout the complex (on ceilings, exposed heating pipes, eaves, fuse boxes) and showed local subjects (former residents, Northwest Indians, 19th-century brewers, the Columbia River Gorge). Within a few years, the company had a set of 12 freelance artists ready to work on new property acquisitions. Edgefield brewery is still the company's largest property.

In 1997, they purchased the Crystal Ballroom in Portland, which had been vacant for 30 years, and filled it with murals depicting the building's history, a brewpub, and a bar. The building was famous for its swaying dance floor, which sat on ball bearings. The Crystal Hotel was built in 1911 and became a dance hall and concert facility that hosted national music acts. Around the same time, they partnered with the Portland Development Commission and invested $4.5 million to remodel the Kennedy Elementary School. What was once a boarded-up building was transformed into a 35-room multi-use hotel with an onsite brewery, restaurant and four bars, a movie theater, a jazz hall, cigar bar, and soaking pool.

In 1999, the McMenamins opened McMenamins Hotel Oregon in downtown McMinnville, Oregon. The building was listed in the National Register of Historic Places and had been a hotel since its first two stories were erected in 1905; five years later, two more floors were added. In 1932, the hotel was renamed Hotel Oregon. In addition to renovating guest rooms, the McMenamins renovation added two bars and an art gallery with old photographs and new paintings that showed the history of the hotel and McMinnville.

Many property renovations followed. In 2000, they opened the Grand Lodge in Forest Grove, Oregon, which was formerly a Masonic home built in 1922. In 2001, they opened the 27 room Olympic Club Hotel and Theater, which was an expansion of the McMenamins Olympic Club Pub in downtown Centralia, Washington. The original Oxford Hotel was built in 1908 and Olympic Club was built in 1913. In 2003, they reopened the Rock Creek Tavern in Hillsboro, Oregon, which they had purchased in 1995 when the original tavern burned down. In 2016, the Anderson School in Bothell, Washington opened. The original Anderson School was built in 1931 and opened in 1936. In April of 2018, McMenamins opened their latest project, the Kalama Harbor Lodge in Kalama, Washington. Other properties include the White Eagle Saloon & Hotel in Portland, which was built in 1905; Boon’s Treasury in Salem, built in the 1860s; and Old St. Francis School in Bend, which opened in 1936.

ARCHIVAL COLLECTION INFORMATION The brew sheets and some event materials were provided to the Special Collections & Archives Research Center in 2015 and 2016 for digitization. The original items have been retained by McMenamins.

In addition to the brewery activity and the various beers released by McMenamins, this collection also contains information on events organized by the company, such as homebrew competitions and festivals. The cask held in the collection was used at the Oak Hills Pub and is decorated with a pen drawing created by brewer Chris Haslett. The photographs show art installation, artists, and property renovation.

The brew sheets and some event materials were provided to the Special Collections & Archives Research Center in 2015 and 2016 for digitization. The original items were retained by McMenamins.

Physical and electronic records are available for use in the Special Collections and Archives Research Center reading room.

[tsgnorthwestarkansas]

Up Close and Personal with Heidi Faires from The Apollo on Emma

We are loving the vintage vibes at downtown Springdale’s newest event and wedding venue, The Apollo on Emma. Located inside a gorgeously renovated and restored old movie theater, this space is picture-perfect and gets our wedding-planning imagination going wild! Heidi Faires, general manager of operations there, is the design mind behind the space, and whose love of beautiful things and fabulous parties is infectious! Here, Heidi tells us about the story behind the space, and shares her local Springdale loves!

Can you remember the very first time you realized your passion for creative design?

It may have been an age too young to remember! My mother has always had an eye for design and I got my creativity from her. I grew up watching her completely transform a room in the house, simply by moving things around. I also loved watching my mom put together beautiful parties for family and friends. When I had my own home, I started to put all I had taken in from watching my mom into practice.

Classic films play in a dimly lit ballroom during a wedding designed by Heidi at The Apollo on Emma. The overall effect is old-world glamour and elegance! Photo courtesy of Layers Photography.

How about your love for events?

I have always loved planning and executing a good event! The biggest one I have done thus far was our grand opening at The Apollo on Emma in August of 2017, with more than 600 guests in attendance. I loved being able to incorporate some of the favorite memories of the old movie theater into the event. For example, we knew that the concessions stand used to serve pickle juice over crushed ice. I took that favorite old remedy and created a signature cocktail for the grand opening, which consisted of cucumber flavored vodka, ginger beer and lemon with fresh slices of English cucumbers to garnish!

The Apollo’s namesake, an antique statue, still stands in the lobby at the venue to remind patrons of the venue’s rich local history.

Where did the name of your business come from?

When the original theater opened in 1948, the owner proposed a contest for naming the movie house. Accounts differ, but suggest that the winning name was thought up by both the theater manager Max Cox and a local antiques dealer whose collection included an impressive marble statue of the Greek god Apollo. When the theater owner, William Sonneman, first saw the statue he purchased it for the lobby of the theater. The best part of the story is that we still have that statue! When venue owners Lundstrum and Moore were renovating the building, they found the original statue and brought it back home. It now stands in the lobby of the wedding and event venue. They even kept the original sign from The Apollo Theater and renamed the new event venue The Apollo on Emma (which is the name of the street that the theater is located on in downtown Springdale).

What is your business's earliest success story?

We haven’t even had our doors open for two full years, yet we have already booked 226 events at The Apollo on Emma! I think that speaks volumes.

What is a little known fact about The Apollo on Emma?

Most people don’t realize how many guests we can accommodate. We have an indoor capacity of 664 and an outdoor covered patio capacity of 250.

Heidi Faires, general manager of operations at The Apollo on Emma is a perfect combination of event planner and space designer. She and her husband live in Springdale. Below she shares some of her fave and new locally owned Springdale businesses with us! 

As The Scout Guide, we want to hear your local loves. What are some of your favorite ways to Live. Love. Local. here in NWA? 

My husband and I live three blocks from downtown Springdale so we love all of the local shops. Mothership is a great place for lunch, The Odd Soul serves some great homemade stone-fired pizza and cocktails, Bike Rack Brewery and Black Apple Hard Cider have tasty crafts on draft, Trailside Coffee makes the best honey lavender breve (which I am obsessed with).

The Little Craft Show hosts an annual outdoor street show each year in downtown Springdale, which is home to many local artists. Sire has a great selection of boutique style women’s clothing. The Razorback Regional Greenway trail system runs right downtown and makes it convenient for us to take the dogs for walks or for long strolls. A brand new shop that recently opened, Lost and Found Decor, is one of my favorites. The owner has an array of lovely, homemade items, like soaps, candles and tea towels, and hand-painted furniture.

We just love the idea of a local wedding at this iconic Northwest Arkansas location any time of year, and those photos with the classic black-and-white movies playing are giving us major glamour bride vibes! Book your event with Heidi and The Apollo on Emma team, or reach out to plan a visit and learn more.

[odom57randall-blog]

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[isaiahrippinus]

10 Things You Should Know About Rhinegeist Brewery

Rhinegeist Brewery, founded in 2013, is among Cincinnati’s more unusual, ambitious breweries. Its brewing style does it all — from honoring the city’s historic brewing roots, to challenging the hop capacity of an IPA (and adding apples, for good measure). Rhinegeist is part of a brewing renaissance in the city, itself: See, back in the 19th century, before character-defining La Croix seltzer preferences, and almonds had yet to be milked, the Queen City thoroughly loved its beer. In 1893, the annual beer intake of Cincinnati residents was about 40 gallons per person.

Prohibition came along and laid the city’s brewing scene low, almost to the point of disappearance. But in recent years, scrappy talents have begun redeveloping on the bones of the city’s former brewing scene — in Rhinegeist’s case, almost literally; the brewery was built into the former packaging hall of the historic 1853 Christian Moerlein Brewing Company. (In case you couldn’t tell from the brewery name, Rhinegeist isn’t afraid to play with ghosts.) Below, read on for 10 more things to know about Rhinegeist.

Rhinegeist is proudly ‘Cincy Made,’ partly because of an algorithm.

Rhinegeist is the brainchild of two former San Francisco-based business consultants, Bob Bonder and Bryant Goulding. First looking to start a coffee business, Bonder used an algorithm to pinpoint Cincinnati as his next entrepreneurial terrain. When he started the now permanently closed Tazza Mia Coffee, he noticed the surprising dearth of young, plucky craft breweries in a city formerly defined by its beer. He contacted Goulding, a former coworker, to come join him, and the two began making plans to start their own brewery.

Bonder and Goulding wanted to start a brewery in Cincinnati, specifically, because of the city’s combination of its economically up-and-coming vibe, and its rooted historic feel — its brewing history dates back over 200 years. Since neither had brewing experience, they later approached former Eli Lilly chemist and avid homebrewer Jim Matt to join the team as head brewer.

It’s both the 26th and 36th top-ranked brewery in the nation.

Rhinegeist has garnered enough attention in the seven years since its inception to hit two major brewery ranking lists: In 2019, Rhinegeist ranked 26th on the Brewers Association’s Top 50 Craft Brewing Companies and 36th on the Top 50 Overall Brewing Companies in the U.S.

Rhinegeist might be a little haunted.

“Rhinegeist” is a portmanteau, or a blend of words. It’s a combination of Rhine (as in the Over-the-Rhine Cincinnati neighborhood, where the brewery is located) and “geist,” which is German for ghost (as in, “Ach! Geist!”). The brewery isn’t so named because its neighborhood is haunted (although, considering the neighborhood was once home to the most breweries per capita in Cincinnati, it probably is). Rather, the brand’s title is a way to combine the neighborhood’s name with a play on “zeitgeist,” or “spirit of the times.”

As the founders explain in this video, the Rhinegeist logo — which looks like a cute little skull tear drop (or beer drop) — is meant to unite the city’s brewing history with its future. Hence, Rhinegeist proudly self-identifies as “Cincy Made.”

It loves apples almost as much as hops.

Rhinegeist isn’t just a brewery — it’s also a cidery, a.k.a. Cidergeist. The cider brand makes a semi-dry hard cider that’s all about apple expressiveness, as well as a dry-hopped cider with an herbal edge. Rhinegeist has also been making a limited run of draft-only ciders since 2015, using juices sourced from the Pacific Northwest.

Rhinegeist is a brewery, a cidery, and more.

Rhinegeist loves uniting fruit and alcohol. Among the several offerings in its fruited beer category is the Moonburst, a sour fruited ale that combines the aforementioned house-cultured Brett yeast with stone fruit, secondary fermentation, and 14 months of barrel aging. The brand also makes a Bubbles Rosé Ale, made with cranberry and peach, and another beer-wine crossover called Slangria — which sounds like something you say after drinking too much sangria, but is actually a pomegranate, blueberry, and lime-packed ale, brewed with Cascade hops.

Rhinegeist messes with Brett.

Rhinegeist takes the pursuit of flavor very, very seriously. Part of this is by messing with Brettanomyces, that special yeast as renowned in brewing as it is shunned in traditional winemaking for its ability to impart fruity, funky flavor to anything it touches. The brewery’s Quarky Mosaic Brett Pale Ale, “a complex Brett Pale Ale intensified by fruity esters from wild yeast and massive notes of orange, mango and berry,” is a tasty example that’s been sold since 2018.

Like a Tarot card, the ghost signals rebirth.

Cincinnati at large — and the Over-the-Rhine neighborhood specifically — enjoyed a serious brewing culture from 1812, when its first brewery was founded, all the way up until Prohibition, when the city’s brewing scene got smacked into near oblivion. During its pre-Prohibition heyday in 1998, Cincinnati was brewing over 35 million gallons of beer among 23 breweries. Only now, in the 21st century, have Cincinnati breweries surpassed the pre-Prohibition number, thanks in part to Rhinegeist and fellow Cincy craft breweries like Fifty West, Fibonacci, Darkness Brewing, West Side, MadTree, and more.

Rhinegeist celebrates its European brewing roots.

It’s apt that Rhinegeist itself has a mixture of West Coast and European influences in its roster: Cincinnati’s brewing scene was eventually dominated by a massive mid-century influx of German immigrants (and Rhinegeist makes both a year-round lager and witbier, not to mention a seasonal bock and hefeweizen). But Cincinnati brewing really began with an Englishman, Davis Embree, who opened the city’s first brewery in 1811 (he also made mustard, because why not?). Among Rhinegeist’s original brews is Uncle, a low-ABV malty British Mild that drinks like a gentle hug from an Englishman in a thick sweater.

It’s got a West Coast hop habit.

Bob Bonder and Bryant Goulding came to Cincinnati from San Francisco, so perhaps it’s no shock that they brought a California love for artfully aggressive hopping techniques with them. Among Rhinegeist’s flagship offerings is Truth IPA, which was originally a homebrew project of head brewer Jim Matt. The original recipe used seven pounds of hops and was called “Inspiration Island,” likely because it makes you feel like you’re drinking a lush, floral island of hops (Amarillo, Citra, Simcoe, and Centennial). Naturally, it remains its top seller to this day.

Rhinegeist has serious fun with barrel aging.

Barrel-aged beers aren’t exactly hard to find these days, but there’s ubiquitous bourbon barrel-aged stout, and then there’s Rhinegeist’s limited-supply Añejo Borealis, aged in tequila barrels. Whereas most barrel-aged beers land on the darker end of the spectrum, this draft-only brew is all pucker: It’s a sour ale with lemon, lime, and sea salt. Rhinegeist also makes a 12.7 percent alcohol wheatwine, an ale aged in both bourbon and Scotch barrels. The brand is among our favorite weird-yet-helpfully-descriptive beer names: “Double Oaked Bogbeast.”

The article 10 Things You Should Know About Rhinegeist Brewery appeared first on VinePair.

source https://vinepair.com/articles/rhinegeist-brewery-guide/ source https://vinology1.tumblr.com/post/625798594846490624

[johnboothus]

10 Things You Should Know About Rhinegeist Brewery

Rhinegeist Brewery, founded in 2013, is among Cincinnati’s more unusual, ambitious breweries. Its brewing style does it all — from honoring the city’s historic brewing roots, to challenging the hop capacity of an IPA (and adding apples, for good measure). Rhinegeist is part of a brewing renaissance in the city, itself: See, back in the 19th century, before character-defining La Croix seltzer preferences, and almonds had yet to be milked, the Queen City thoroughly loved its beer. In 1893, the annual beer intake of Cincinnati residents was about 40 gallons per person.

Prohibition came along and laid the city’s brewing scene low, almost to the point of disappearance. But in recent years, scrappy talents have begun redeveloping on the bones of the city’s former brewing scene — in Rhinegeist’s case, almost literally; the brewery was built into the former packaging hall of the historic 1853 Christian Moerlein Brewing Company. (In case you couldn’t tell from the brewery name, Rhinegeist isn’t afraid to play with ghosts.) Below, read on for 10 more things to know about Rhinegeist.

Rhinegeist is proudly ‘Cincy Made,’ partly because of an algorithm.

Rhinegeist is the brainchild of two former San Francisco-based business consultants, Bob Bonder and Bryant Goulding. First looking to start a coffee business, Bonder used an algorithm to pinpoint Cincinnati as his next entrepreneurial terrain. When he started the now permanently closed Tazza Mia Coffee, he noticed the surprising dearth of young, plucky craft breweries in a city formerly defined by its beer. He contacted Goulding, a former coworker, to come join him, and the two began making plans to start their own brewery.

Bonder and Goulding wanted to start a brewery in Cincinnati, specifically, because of the city’s combination of its economically up-and-coming vibe, and its rooted historic feel — its brewing history dates back over 200 years. Since neither had brewing experience, they later approached former Eli Lilly chemist and avid homebrewer Jim Matt to join the team as head brewer.

It’s both the 26th and 36th top-ranked brewery in the nation.

Rhinegeist has garnered enough attention in the seven years since its inception to hit two major brewery ranking lists: In 2019, Rhinegeist ranked 26th on the Brewers Association’s Top 50 Craft Brewing Companies and 36th on the Top 50 Overall Brewing Companies in the U.S.

Rhinegeist might be a little haunted.

“Rhinegeist” is a portmanteau, or a blend of words. It’s a combination of Rhine (as in the Over-the-Rhine Cincinnati neighborhood, where the brewery is located) and “geist,” which is German for ghost (as in, “Ach! Geist!”). The brewery isn’t so named because its neighborhood is haunted (although, considering the neighborhood was once home to the most breweries per capita in Cincinnati, it probably is). Rather, the brand’s title is a way to combine the neighborhood’s name with a play on “zeitgeist,” or “spirit of the times.”

As the founders explain in this video, the Rhinegeist logo — which looks like a cute little skull tear drop (or beer drop) — is meant to unite the city’s brewing history with its future. Hence, Rhinegeist proudly self-identifies as “Cincy Made.”

It loves apples almost as much as hops.

Rhinegeist isn’t just a brewery — it’s also a cidery, a.k.a. Cidergeist. The cider brand makes a semi-dry hard cider that’s all about apple expressiveness, as well as a dry-hopped cider with an herbal edge. Rhinegeist has also been making a limited run of draft-only ciders since 2015, using juices sourced from the Pacific Northwest.

Rhinegeist is a brewery, a cidery, and more.

Rhinegeist loves uniting fruit and alcohol. Among the several offerings in its fruited beer category is the Moonburst, a sour fruited ale that combines the aforementioned house-cultured Brett yeast with stone fruit, secondary fermentation, and 14 months of barrel aging. The brand also makes a Bubbles Rosé Ale, made with cranberry and peach, and another beer-wine crossover called Slangria — which sounds like something you say after drinking too much sangria, but is actually a pomegranate, blueberry, and lime-packed ale, brewed with Cascade hops.

Rhinegeist messes with Brett.

Rhinegeist takes the pursuit of flavor very, very seriously. Part of this is by messing with Brettanomyces, that special yeast as renowned in brewing as it is shunned in traditional winemaking for its ability to impart fruity, funky flavor to anything it touches. The brewery’s Quarky Mosaic Brett Pale Ale, “a complex Brett Pale Ale intensified by fruity esters from wild yeast and massive notes of orange, mango and berry,” is a tasty example that’s been sold since 2018.

Like a Tarot card, the ghost signals rebirth.

Cincinnati at large — and the Over-the-Rhine neighborhood specifically — enjoyed a serious brewing culture from 1812, when its first brewery was founded, all the way up until Prohibition, when the city’s brewing scene got smacked into near oblivion. During its pre-Prohibition heyday in 1998, Cincinnati was brewing over 35 million gallons of beer among 23 breweries. Only now, in the 21st century, have Cincinnati breweries surpassed the pre-Prohibition number, thanks in part to Rhinegeist and fellow Cincy craft breweries like Fifty West, Fibonacci, Darkness Brewing, West Side, MadTree, and more.

Rhinegeist celebrates its European brewing roots.

It’s apt that Rhinegeist itself has a mixture of West Coast and European influences in its roster: Cincinnati’s brewing scene was eventually dominated by a massive mid-century influx of German immigrants (and Rhinegeist makes both a year-round lager and witbier, not to mention a seasonal bock and hefeweizen). But Cincinnati brewing really began with an Englishman, Davis Embree, who opened the city’s first brewery in 1811 (he also made mustard, because why not?). Among Rhinegeist’s original brews is Uncle, a low-ABV malty British Mild that drinks like a gentle hug from an Englishman in a thick sweater.

It’s got a West Coast hop habit.

Bob Bonder and Bryant Goulding came to Cincinnati from San Francisco, so perhaps it’s no shock that they brought a California love for artfully aggressive hopping techniques with them. Among Rhinegeist’s flagship offerings is Truth IPA, which was originally a homebrew project of head brewer Jim Matt. The original recipe used seven pounds of hops and was called “Inspiration Island,” likely because it makes you feel like you’re drinking a lush, floral island of hops (Amarillo, Citra, Simcoe, and Centennial). Naturally, it remains its top seller to this day.

Rhinegeist has serious fun with barrel aging.

Barrel-aged beers aren’t exactly hard to find these days, but there’s ubiquitous bourbon barrel-aged stout, and then there’s Rhinegeist’s limited-supply Añejo Borealis, aged in tequila barrels. Whereas most barrel-aged beers land on the darker end of the spectrum, this draft-only brew is all pucker: It’s a sour ale with lemon, lime, and sea salt. Rhinegeist also makes a 12.7 percent alcohol wheatwine, an ale aged in both bourbon and Scotch barrels. The brand is among our favorite weird-yet-helpfully-descriptive beer names: “Double Oaked Bogbeast.”

The article 10 Things You Should Know About Rhinegeist Brewery appeared first on VinePair.

Via https://vinepair.com/articles/rhinegeist-brewery-guide/

source https://vinology1.weebly.com/blog/10-things-you-should-know-about-rhinegeist-brewery

[finishinglinepress]

Happy National Poetry Month!!! Please consider supporting FLP by purchasing a book. FLP can only survive if we get purchases or donations.

FINISHING LINE PRESS BOOK OF THE DAY:

Starting Again by Brian Satrom

https://www.finishinglinepress.com/product/starting-again-by-brian-satrom/

RESERVE YOUR COPY TODAY

Brian Satrom’s poetry has appeared in a variety of journals including Cider Press Review, The Laurel Review, Poetry Northwest, Rattle, and TAB, which nominated his work for a Pushcart Prize. After completing his MFA at the University of Maryland, he lived in Madison, Wisconsin, and Los Angeles before settling in Minneapolis. His website is briansatrom.com.

ADVANCE PRAISE FOR Starting Again by Brian Satrom

“We need poets like Brian Satrom … to lay bare our deepest longings and nameless searches.”

–PAMELA CARTER JOERN

“Brian Satrom’s Starting Again captures perfectly the ‘supreme importance of the nameless spectacle’ that William Carlos Williams aimed for in his poems. At times, Satrom locates this ‘spectacle’ in a momentary evanescence such as the one in ‘Out of Nowhere,’ about an encounter with a bat in a grocery store. ‘It’s here / and gone,’ he writes, and yet ‘something of its presence’ remains ‘like the echo of a shout…’ that comes ‘out of nowhere and goes unanswered.’ Marianne Moore believed deep ‘feeling always shows itself in silence; not silence, but restraint,’ and it is exactly this tension between silence and restraint that guides the marvelous and mature reticence of Satrom’s wonderful Starting Again.”

–MICHAEL COLLIER, author of National Book Critics Circle Award finalist The Ledge and editor of The New American Poets: A Bread Loaf Anthology

“Brian Satrom’s poems are an invitation to start again, to see the ordinary as revelatory. Tender, wise, and beautiful, these lines draw us into a consideration of patterns, the place of identity and mystery. Satrom writes, ‘and, for that matter, I’m not what I expected,’ and something in me sighs with recognition and relief. We need poets like Brian Satrom, who retain the capacity for surprise. I read these poems with gratitude, impressed both with the words and the silences.”

–PAMELA CARTER JOERN, playwright and author of fiction including In Reach and The Floor of the Sky

“The poems in Brian Satrom’s Starting Again instruct us in the demanding business of living in the world. He says, ‘I’ve refined the trick / of not answering right away, letting / the questioner imagine, fill in the blanks,’ and these poems elicit from us the same intensified attention of which we are only occasionally capable.”

–DAVID R. SLAVITT, author of The Octaves, Dwindling, and many other works of fiction, poetry, and translation

PREORDER YOUR COPY TODAY

https://www.finishinglinepress.com/product/starting-again-by-brian-satrom/ #POETRY #preorder #lit #read #book

[nwbeerguide]

Double Mountain Brewery & Cidery releases 1904 IPA. A celebratory seasonal in honor of Goschie Farms.

https://bit.ly/43esOdJ image courtesy Double Mountain Brewery & Cidery Press Release Double Mountain Brewery & Cidery is proud to announce the release of 1904 IPA, a seasonal beer brewed in collaboration with the legendary Goschie Farms of Oregon’s Willamette Valley. This new IPA is a heartfelt tribute to the roots of Pacific Northwest hop farming, and to the people who have cultivated its legacy for generations. The name 1904 IPA honors the year Goschie Farms began growing hops on their historic plot of land, though the farm itself dates back even further to 1885. Goschie Farms has played a major role in shaping the American beer scene; once growing the majority of hops used by large-scale brewers before pivoting to support the rise of craft beer in the early 2000s. “As brewers, it’s incredibly rewarding to know exactly where our ingredients come from,” says Matt Swihart, Double Mountain Owner and Brewmaster. “We had a blast heading out to Goschie Farms and seeing the care, intention, and innovation that goes into every hop cone. Being this close to world-class ingredients is something we don’t take for granted.” 1904 IPA features a lineup of classic hop varieties; Cascade, Centennial, and Fuggle, all grown at Goschie Farms. A touch of Simcoe from nearby Woodburn, Oregon provides a clean bittering foundation, while a final dry hop with Cryo Pop amplifies notes of citrus and pine. Brewed with Goschie’s own home-grown barley and crafted with a nod to both tradition and modern technique, 1904 IPA is crisp, clean, bright, and dry; an old-school IPA with a new-school touch. Beyond producing exceptional hops and grains, Goschie Farms is Salmon-Safe certified, practicing sustainable farming techniques including micro-irrigation, cover cropping, and bee habitat integration to protect local water systems and ecosystems. Gayle Goschie is a matriarch of the hop community and continues to give talks at Master Brewers Association of Americas conferences and other beer events around the world.  Swihart adds, “We’re incredibly lucky to brew here, surrounded by such talent, heritage, and hop history. Drink it up.” Seen here is some of the Goschie Farms crew, including Gayle Goschie on the left, current President of the farm, and Grandfather Carl on the right, who planted the first hops in 1904. GOSCHIE FARMS 1904 IPA 6.2% Alc/Vol | 70 BU Goschie Farms has been a pillar of the brewing community for over 100 years. We chose to use their Cascade, Centennial, and Fuggle hops, along with their Pure Oregon Malt. Crisp and balanced, this IPA will remind you of where IPAs came from 1904 IPA is available now on draft and in 500ml refillable bottles at all Double Mountain locations.  ABOUT DOUBLE MOUNTAIN BREWERY & CIDERY Double Mountain is a Brewery & Cidery based in Hood River, Oregon that extends a warm welcome to all. Our brewery in Hood River boasts our original taproom where you can experience the heart of our craft. We have two additional taprooms in Portland, located in the Woodstock and Overlook neighborhoods, and a kitchen at the Aladdin theater, open during showtimes.  We strive to create a living room atmosphere, where we spin vinyl, offer weekly free live music, and host trivia nights. Our food philosophy revolves around sharing moments with friends. We offer various New Haven-style pizzas, sandwiches, salads, and an array of other dishes that proudly steer clear of the fryer.We take pride in our hop-forward beers, crisp unsweetened dry-ciders, and house-made n/a root beer and ginger ale. We hope you’ll stop by and share a pint with us! Double Mountain may be found on tap and in refillable bottles throughout the Pacific Northwest. Learn more at www.doublemountainbrewery.com from Northwest Beer Guide - Beer News - The Northwest Beer Guide https://bit.ly/43lkau1

[ebooktrip]

Carnac

Carnac is a tiny town in France’s northwest sided city called Brittany. It is popularly known for the Carnac stones, thousands of ancient sculptured stones which are spread across three alignments: Ménec, Kermario and Kerlescan. Nearby, the Saint-Michel tumulus is a thousand of years old interment mound kronered by a small chapel. In town, the Museum of Prehistory has remainders from the area’s Neolithic period. To its southern side is the long sandy beach called Grande Plage.

What does Carnac mean?

Carnac, which is called as Karnagin Breton is a town nearby the Gulf of Morbihan on the south shore of Brittany in the Morbihan department in north-western France. Its dwells are named as Carnacois in French.

Why were the Carnac stones built?

The constructions could also have had a alternate purpose as a symbol and support of a group identity.” Kermario Dolmen at Carnac was made as a burial tomb and would have initially been covered by a mound of earth.

How old are the Carnac stones?

The more than 3,000 antediluvian standing stones were shorten from local rock and assembled by the pre-Celtic people of Brittany. The stones were arranged at some stage during the Neolithic period, probably around 3300 BC, but some may be as superannuated as 4500 BC.

Is Stonehenge a house of death?

The Stonehenge monument is an age old British landmark situated in Wiltshire, England. It is believed to be thousands of years old. It was edified from ancient- moulded structures called as dolmens, or erected stones and a flat-roof of stone. As you see, Stonehenge has a number of dolmens.

Carnac is known far and wide amongst the world for its iconic rows of ancient standing stones. The town is divided into two areas: Carnac-Ville, where you can find the Museum of Prehistory, and Carnac-Plage, a family resort built across the sea with a state-of-the-art thalassotherapy centre.

What are the top places to explore in Carnac?

La Côte

Gastronomy in Carnac

The top piece of advice on the Morbihan Coast goes to this Carnac restaurant which is run by Carnacois maître-cuisinier Pierre Michaud, who has won acclaim for his creative cuisine that is a combination of the very best Breton ingredients. The interior is another plus point, with an elegant dining room and a calm and relaxing terrace with a view of a small fish pond. Look for a calm and peaceful property near to the Alignements de Kermario.

Festival Interceltique de Lorient

Celtic festival in Carnac

Gaelic groups from all over the world specially from Ireland, Scotland, Wales, Cornwall, Isle of Man and some parts of Europe like Galicia in northwest Spain gather up with Bretons for 10 days at the Interceltique Festival. More than of 7 million people show up on the city of Lorient which is about 30km northwest of Carnac, so book your stay well ahead.

Tumulus de Kercado

Archaeological Site in Carnac

The enormous burial stack of a neolithic chieftain which are year old at least from 3800 BC, the mind-blowing Tumulus de Kercado exits just on the eastern side of Kermario and 500m to the south of the D196; look for the signs. Deposit your fee which is €1 in an honour box at the entrance hut that you walk across to reach the site. You can walk along the conduit (there's a light switch) and stand up within the chamber at the core of the tumulus.

Tumulus St-Michel

Archaeological Site in Carnac

This gigantic tumulus which is situated 400m northeast of the Carnac-Ville tourist office, and can be accessed off the D781 at the end of Chemin du Tumulus, is a huge burial mound with a church built on top. Its history ages back to at least 5000 BC and offers comprehensive views (exterior access only).

Alignements du Ménec

Archaeological Site in Carnac

The greatest and largest menhir field with 1099 stones is the Alignements du Ménec is placed in front of the Maison des Mégalithes,, 1km north of Carnac-Ville.

Maison des Mégalithes

Museum in Carnac

The main knowledge zone for the Carnac alignments is the Maison des Mégalithes which is located just 1km north of Carnac-Ville. It depicts the history of the megalithic sites and has a terrace top viewpoint which provides the view of the alignments. Look up for a one-hour guided visit; times vary considerably according to the time of year but they run frequently in a day (in French) during the summer. English tours are also accessible though just once a week in July and August.

Musée de Préhistoire

Museum in Carnac

The Musée de Préhistoire is wedge full of the finds from the megaliths sites around the region, so it helps as a fantastic primer to the area and its case history. The museum narrates life in and around Carnac out of the Palaeolithic and Neolithic eras to the Middle Ages. It's an apt for respectful and comprehensibly beautifully made neolithic axe heads, pottery, jewellery and other exclusive and very rare artefacts.

Géant du Manio

Archaeological Site in Carnac

You can find this big, eclipsing menhir between pine trees about 300m east of the Kercado diverted along the D196; there's a parking area just in front of the road next to a rider centre, then a 15-minute walk takes you to immense rock, the highest menhir in the complex. Before entering the Géant du Manio zone, you will come across the rectangular formulation of stones called as the Quadrilatère du Manio.

Chez Marie

Crêpes in Carnac

Set up in 1959, this Carnac organization agitates out savoury galettes and sweet crêpes in a delightfully traditional stone house right next to the church. Connoisseurs suggest its flambéed specialities, particularly the Arzal galette, with scallops, apples and cider. There's a kids' menu for your little ones for €7.50, as well as some option of beers, ciders, wines and cocktails.

Alignements de Kerlescan

Archaeological Site in Carnac

This is located in the easternmost of the major groups. It is a tiny grouping which is also available for exploration in winter. You can also find the cromlech de Kerlescan here.

Alignements de Kermario

Archaeological Site in Carnac

Parts of this series of menhirs consist of 1029 stones and is is open throughout the year.

Moulin de Kermaux

Viewpoint in Carnac

The chunky residues of this old windmill now functions as an observation and learning zone of the Alignements de Kermario.

Sourse:

[rememberthattime]

Chapter 51. The Move III. Home

What a month. December 2019 started in Sydney, but in just four weeks, took me through New York (Chels was in Hawaii), Dallas, Louisiana, Mississippi, Seattle, and finally London.

Somehow this was our LEAST busy holiday over the past three years, but it flew by nonetheless.

The month began with an international move... obviously challenging, and further complicated by EY’s mobility team. Movers, cleaners, and interested Gumtree buyers cycled through the house, while Chelsay and I balanced enjoying our final days in Manly with UK visa applications.

Eventually our Aussie apartment was empty. Just four massive bags remained - they held our only belongings until our shipment arrives in London sometime in April. Those four bags would be heading in opposite directions for the next 10 days though: Chelsay’s followed her to Hawaii, while mine were heading to New York.

I’m extremely jealous of Chelsay’s trip to the North Shore. Not only did she get to hang with Sumner, Chris, Miles, and Orly, but she enjoyed a few post-Sydney surfs, Island vibes, and beautiful weather.

Meanwhile, I had intense work meetings in New York, which required staying an extra few days for the biggest presentation I’ve given to-date. I was at least able to stroll around Manhattan between meetings, with highlights including Gramercy Park, East Village, Greenwich Village, and snow in Times Square.

Our Christmas Break really began once Chelsay and I finally made it to Dallas, though we were only home for one day before embarking on a family road trip.

Chelsay and I have traveled to around 50 countries, yet there are so many places we haven’t explored in our own backyard, including the Deep South. With plenty of time in the US this December, we decided to take a short road trip through Louisiana and Mississippi with Jeff, Liv, Matt, and Emily.

Some highlights:

A foggy visit to Evergreen Plantation. Although the plantation was a primary filming site for fictional Django Unchained, its slave past was very real. Despite our tour guide’s best efforts to portray a “different narrative”, the slaves’ conditions were pretty clear... “Remember: snakes, gators, mosquitoes, yellow fever.”

Jambalaya, Beignets, and Hurricanes in New Orleans’ French Quarter, paired with our over-the-top Southern accents (“There’s been a muwduh!”)

Strolling Barataria Preserve, a swampy bayou coated in Spanish moss... but with zero bathrooms along the trail. What happened in the bayou stays in the bayou. 

Touring antebellum homes in charming Natchez, though the biggest highlight was Jeff trying to understand how their 1980′s occupants got cable. 

Friendly and entertaining strangers throughout the entire trip. Zippy the gas station attendant (“Energy drink, for the guy that’s gotta push the car”), our Uber driver Mahogany (“Reroute me”), the Mississippi McDonalds cashier (“Y’all wan’ dat wit pe-can sauce!?”), and a New Orleans man training his pet raccoon.

The road trip was great siblings trip - no doubt one that we’ll laugh about for a long time. But after covering Sydney, New York, Louisiana, and Mississippi in just two weeks, it was time to settle down for a bit.

Luckily we had almost a month to relax: 23 days before our one-way flight to London, split between Dallas and Seattle. I hardly worked and Chelsay was already well into sabbatical-mode, which meant we had zero responsibility while home... It was a return to childhood.

Some highlights:

These aren’t in any order, except for this first one: Matt’s quizzes. It’s become a Kern tradition that Matt puts together ~15 ten question quizzes. They’re all creative categories, with our annual favorite being “Synonym song title & band”. Matt’s past four annual quizzes were all excellent, but this Christmas’ installment, Kern Family Quizzes 5: The Moscow Incident, was by far the most impressive. It included an audio/visual component, and categories ranging from “Name this platinum song being played on recorder” and “Name the two actors’ whose faces I’ve merged into one”. Matt could make millions if he sold these games.

Speaking of games, the Kern’s and Wright’s combined to complete four escape rooms. Perfect 4/4. Grandma Helen calls them “Crazy rooms”, which is absolutely understandable after a T-Rex roared at us for 20 minutes in one of our Seattle escape rooms.

Continuing in the friendly competition category, the Kern’s love bocce... especially bocce with a wrinkle: wild bocc’ (aka free-range bocce). Most bocce is played in a walled rectangular arena. Not for the Kern’s though. We drive to the Trophy Club Park and set up our “course” through trees, along hills, across sidewalks, and between the small children panicking as we hurl 3 lb balls towards them. Like a windmill in putt-putt, these obstacles make the game more challenging, especially the scared children. Plus we all just like getting outside.

One last friendly competition: giant jenga at Jeff & Liv’s new house. Their “starter” home is so big that they have an entire room for giant jenga... and we needed the space. This genuinely could’ve been a Guinness record for longest game. For at least an hour -- every single turn -- we were sure the tower JUST HAD to fall.

The next four bullets are all cowboy related. Chelsay and I have been together for 10 years, and every time we go to Dallas, she insists on visiting a dude ranch. We’ve never had enough time... until this Christmas. Chelsay finally got her wish when we drove an hour outside Fort Worth to Beaumont Ranch. This day trip could’ve had its own post, but I’ll have to summarize in a few short stories.

First, the main event was a cattle drive on horseback. Our instructor, a true Texan cowgirl, led us into the 800-acre plains in search of rogue longhorns. Chelsay was the first to come across wayward cattle and, despite her metropolitan upbringing, instinctively started yelling in an extremely southern accent: “Go on, git! Heeyah!” Our Texan instructor had to be insulted.

Second story: Matt is very good at lassoing. I was not. This video pretty much tells the story.

Last story from our cowboy day. The ranch had its own replica western town, so Chelsay had the idea to make a “duel” video. We talked about the dialogue for under 10 seconds, but the result was pure gold. Oscar worthy (at least better than The Irishman). You might think that we added the music afterwards to sync with our actions... Nope, that was just my mom holding her phone close to Chelsay’s camera. That should at least be up for Best Sound Editing.

My parents, Chelsay, and I fell into a nightly routine of Dark from Netflix Germany. Phenomenal show, despite watching an English-dubbed version. We finished two seasons in under 10 days.

Obviously we hit all the favorite food spots, led by Feedstore, Mi Cocina, Anamias, Christinas, Costa Vida. We also added a new favorite: HG Supply and their tasty impossible whopper bowl with quinoa and chili. 

On the topic of food, I must have eaten 100 cookies while home. We had the traditional Kern Christmas cookie bake-off (A+ humor, but C+ presentation), but Chelsay also picked up a baking addiction. It was 11 pm and we’d all be heading to bed, but Chelsay was still laser focused and meticulously decorating her cookies. Her efforts showed though: A+ flavor, and A+++ presentation. 

Next up was our return to Seattle. On Chelsay and I’s first full day, we decided to go on a long hike. We actually didn’t hike much when lived in Seattle, which we now realize was dumb. I definitely took the Northwest’s landscape for granted — every time we visit, I’m blown away by the sky-scraping evergreens, fresh scent, crisp air, and looming mountain ranges that surround the city. Anyway, we’ve been trying to catch up on our hiking whenever we visit, and the closest trail to the Wright’s house is Mt. Si, a semi-challenging 8-mile hike. It’s the medium-well steak of hikes. Danny, Chelsay, and I endured a sweaty couple hours -- just to give you an idea of the hike’s height, the peak was snow-capped, but the views made the steep ascent worthwhile. 

On the same ‘missed PNW opportunities’ line: when I lived in Seattle, I ever took advantage of the many nearby mountain villages, especially the Bavarian-themed Leavenworth. Tucked in the Cascade Mountains, you would never believe Leavenworth is just two hours from bustling Pike Place. Gothic-lettered storefronts line the half-timbered town’s main street: Munchen Haus, the Sausage Garten, Ludwig’s, and Starbucks (it’s still America after all). Danny, June, Chelsay, and I enjoyed a quiet walk on Blackbird Island, threw snowballs for target practice, and warmed up with hot cider and big (BIG) game of Uno. We also built up our shaka inventory with our Leavenworth friends Alex & Charlie.

It's also worth mentioning that I went to a Hawks game with Hanan. It was a rivalry game and the stakes couldn't be higher: SEA vs SF. Sunday Night Football. Last game of the 2019 regular season, and the winner took the NFC West. The 49ers went up 16-0, but the Hawks stormed back and had the ball with a chance to win on the last play. Russell Wilson hit Jacob Hollister close to the goal line, but a 49er tackled him quickly. Hollister reached for the goal line as he fell, but came up an inch short of a game-winning touchdown. Even though the Hawks lost, it was still a great time.

Speaking of great times, we hosted New Year’s Eve at the Wright’s house in Woodinville. What an incredible night. Midnight seems to get later and later every year, but Chelsay and I stayed up until 3 am catching up with Devon & Babs, Martiin @ Michelle, and Austin & Kels. Danny, June, and Chels were such amazing hosts - I kept telling them my friends didn’t deserve their hospitality.

We may have been in the US for five weeks, but it felt like only five days. Although it fly by, these stories and pictures are proof that our time was well spent. 

And even though we were boarding a one-way flight to London for the next few years, there’s no question where our true home will always be. 

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Coveted Cuisine, Craft Brews, and Lush Landscapes: The 4-Day Weekend in Skåne, Sweden

Sweden has been making headlines quite a bit recently thanks to award-winning environmental activist Greta Thunberg. The Swedish 16-year-old’s impassioned campaign about the climate crisis has earned international recognition. But the Scandinavian country has also built a successful reputation with the international jet set for its picturesque scenery, charming cities, sharp design focus, and eclectic culinary scene. And while bustling cities like Stockholm and Gothenburg tend to attract the majority of visitors, don’t make the all-too-common mistake of overlooking Skåne. ]] Skåne is the southernmost county (or län) in Sweden. It’s just a quick train ride from the Danish capital of Copenhagen and its international airport. Here, travelers will find a utopian combination of rural countrysides cozied up to cosmopolitan pockets teeming with award-winning restaurants, fascinating museums, top-notch hotels, and more. The region’s laid-back lifestyle is almost palpable upon arrival, and offers a breath of fresh air that you won’t find in other Nordic hot spots. Full of creative minds, entrepreneurial spirit, and proud locals, Skåne is all about collaboration versus competition, and it’s common to find its most innovative movers and shakers working together to launch new products and one-of-a-kind experiences for locals and tourists alike. With so many things to do and see, you’ll have trouble squeezing everything into a four-day visit; but it’s possible. Here’s how to eat, drink, stay, and play in one of Sweden’s most underrated travel destinations. But just a warning―you probably won’t want to leave.

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Key Regions

Malmö: A cultural hub of makers and doers, Malmö offers something for everyone. The capital of Skåne, this city is bursting to life with up-and-coming designers, celebrated chefs, and all of the other lures you’d expect from a world-class city. It’s also the perfect place to use as a home base during a visit, no matter how long. Lund: Marked by its cobblestone streets and half-timbered houses, Lund offers a thousand years of history, all within walking (or biking) distance. Home to Lund University (founded in 1666), the city has become an epicenter for knowledge, tradition, and history. Central Skåne: An idyllic respite in the heart of the great outdoors, Central Skåne is where to go for anyone looking to reconnect with nature. Brimming with sprawling forests, sparkling lakes, and abundant wildlife, this region once served as the rural playground for Sweden’s noble class―still boasting the grand castles and manor homes to prove it. Stellan Skarsgard’s Sweden: A Weekend in Ljusterö ]] Northwest Skåne: Adventure-seekers looking for an adrenaline-infused escape should head toward the Northwest. Here, staggering cliffs, expansive cave systems, and dramatic coastlines lend themselves to days spent surfing, mountain biking, rock climbing, kayaking, trekking, camping, and more. Österlen: Better known as Southeast Skåne, this romantic region is noted for its undulating hillsides, flowering meadows, and unspoiled white sand beaches that rival those of the Caribbean. A longtime retreat for Sweden’s esteemed artists and writers, Österlen offers a slowed-down way of life that makes it ideal for lovebirds or anybody seeking inspiration and solitude.

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Where to Stay in Skåne

Story Hotel Studio Malmö: Book a room at the Story Hotel Studio Malmö, just a five-minute stroll from the city’s Central Station. The hotel features a modern Scandinavian design, and each room offers sweeping overlooks of the Öresund bridge or the lively city center. Take the elevator up to the 14th floor to grab Japanese-inspired cuisine at Kasai In The Sky, or sip cocktails at its rooftop bar. You can also rent bikes from the lobby and spend your mornings cycling through town. A Scandinavian Summer: The All Day, All Night Adventure Land Hotel Mäster Johan: For a more classic style, score a stay at Hotel Mäster Johan. Constructed in 1990, the property is known for its upscale digs outfitted with cozy touches like natural wood, exposed brick, and old-world furniture. Its location is hard to beat, just steps from Lilla Torg Square, which is lined with cafes, restaurants, and bars. Luckily, thirsty guests won’t have to travel far for a drink, since the hotel is also home to MJ’s, one of Malmö’s hottest cocktail lounges. ]] Quality Hotel The Mill: Aiming for the best bang for your buck? Then look no further than Quality Hotel The Mill. After recently undergoing a complete renovation, the clean and contemporary three-star hotel reopened its doors earlier this year. Located just a stone’s throw from Malmö’s popular Möllevången district (or “Möllan” to locals), this newcomer boasts 224 rooms, a full-service restaurant, and popular bar―even better, rooms typically start around $70 per night.

Inside the Saltimporten Canteen, the constantly changing menu offers both a meat/fish dish and vegetarian option Courtesy Image

Where to Eat in Skåne

Malmö Saluhall: Make this indoor food market one of your first stops in Malmö. A smorgasbord of culinary delights, Malmö Saluhall is jam-packed with cafes, bakeries, cheese shops, ice cream counters, fishmongers, and more. Grab a quick bite at Hedvigsdal Vedugn & Vin for wood-fired pizza made with organic flour and seasonal toppings (many of which are actually grown on their own farm). Saltimporten Canteen: In a sleek, industrial space overlooking the water next to Västra Hamnen, the restaurant serves up an ever-evolving menu of modern Swedish dishes with international influences. Two options are available daily (a meat/fish dish or vegetarian option) and the price-fixed menu is available for just 105 SEK (less than $11 USD). Make sure to grab a seat at one of the communal tables early on in the afternoon. The restaurant is only open during lunch hours Monday through Friday and packs out with legions of loyal customers. ]] Restaurang SPILL: Another popular lunch spot, SPILL specializes in imaginative Swedish cuisine with a sustainable twist. Approximately 90 percent of the menu is created using ingredients that local suppliers can’t sell to other restaurants or grocery stores (and would otherwise be thrown away). Chef Erik Andersson opened the restaurant with his wife, Ellinor Lindblom, to help combat food waste and change the way people think about consumption. The menu changes every day based on the shipments SPILL receives—and, needless to say, it’s been a smash hit. Lyran: Prepare to be dazzled in the cozy confines of Lyran, a White Guide restaurant, and one of Skåne’s trendiest eateries. Dimly lit and impossibly romantic, dedicate a few hours to savoring each dish of their eight-course tasting menu. Every ingredient is sourced from local producers, and the menu tends to change daily, but never fails to impress. They also offer incredible wine pairings as well as non-alcoholic beverage pairings using fresh-pressed juices, locally made ciders, artisanal teas, and more. Far i Hatten: This beloved restaurant is housed within an unassuming cottage (dating back to 1894) in the heart of Folkets Park. Here, it’s common to find families gathered around shared rustic dishes, or friends indulging in Sunday brunch or a weekday fika over coffee and pastries. In the winter months, curl up next to the fire and warm up with some natural wine―another Swedish specialty. Johan P: Searching for the freshest catch in Skåne? Reserve a table for breakfast, lunch, or dinner at Johan P. The iconic restaurant has remained a staple for decades, known for their expertly prepared lobster, freshly shucked oysters, and other seafood plates. With its crisp, white table clothes, never-ending wine list, and attentive staff, it’s also a perfect spot for date night on the town. Restaurant Västergatan: For a quintessential Scandinavian experience, don’t miss dining at Västergatan. The charming restaurant only opens for supper service Monday through Saturday, but has quickly developed a devout following amongst Malmö’s discerning locals and visiting gastronomes alike. The multi-course menu typically features locally inspired recipes with a global spin, and the main dish is usually updated each week. Guests can expect elevated pairings like slow-baked cod served alongside chanterelle, white onion, and dill—as well as wine or juice pairings for a few Swedish krona more.

Where to Drink in Skåne

]] Lilla Kafferosteriet: There’s no better way to start the day than with a fresh-brewed cup of coffee. Get your morning pick-me-up from Lilla Kafferosteriet, a haven for serious java nerds. Serving only the finest hand-selected beans, they take pride in their roasting process to preserve flavor and guarantee the best taste possible. Check out their very own line of canned and carbonated coffee varieties that are certain to wow your tastebuds. Spirit of Hven Backafallsbyn: Nestled on the island of Hven (in the strait of Öresund between Denmark and Sweden), thirsty travelers will be excited to discover Spirit of Hven. Equal parts hotel, gourmet restaurant, and distillery, this destination is a feast for the senses. Schedule a guided tour of the facilities, where you can spend your afternoon sipping their award-winning lineup of organic spirits, including vodka, gin, and aquavit. Also be sure to sample their single-malt whisky and Organic Summer Spirit made with oranges, rhubarb, elderflower, and apples. 12 Ways to Amp Up Your Coffee—Without Butter Malmö Brewing Co & Taproom: For the most impressive selection of beer in all of Skåne, pay a visit to the Malmö Brewing Co & Taproom. In addition to brewing their own beer, they also feature a diverse collection of suds from other local producers (ranging from fruit-forward sours to robust imperial stouts and everything in between). Officially launched in 2010 by Anders Hansson, the dream of opening his own brewpub was decades in the making. Today, it’s credited with igniting Malmö’s booming beer industry and remains a fan favorite. Care/of: One of the more recent additions to the city’s ever-changing nightlife scene is Care/of. The bar first opened its doors in 2016 with the goal of mixing up innovative cocktails using only the finest ingredients. Already a local legend, don’t miss their signature tipples like Them Apples (made with duck fat-infused Woodford Reserve, thyme syrup, and rosemary bitters) or Last Bubbles (featuring Broker’s London Dry Gin, Chartreuse, maraschino, lemon, honey, and matcha foam).

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What to Drink in Skåne

Secret Sisters Brewing: Secret Sisters Brewing is a small, independent, women-run brewery, located at the Minus-1 Brewers Collective at Bishops Arms Gustav Adolfs Torg in Malmö. The group (made up of Irina Carlénis, Natalie Eriksson, Paulina Nordling, and Erika Norén) is dedicated to changing the often-narrow view on who a brewer might be by churning out damn good beers. Sip on Our Space, a delicious wheat beer made with fresh chamomile and pickled lemons, crafted in collaboration with Rocket Brewing Company and Two Forks. Hasse Fasan: This small but mighty local brewing operation was started by Patrik Norrlöf in 2016 and has been making waves ever since. Also part of the Minus-1 Brewers Collective, Hasse Fasan is known for creative concoctions like Coated (a mix of British and American Pale Ale, with a balance between earthy spices and fresh fruit notes) and peppery Belgian saison. Hyllie Brewery: Hyllie Brewery is a microbrewery found in Malmö’s southern outskirts, which debuted in 2015 with the goal of creating artisanal beer with heart and soul. Today, their brews can be found in many of the bars throughout Skåne, as well as represented in the industry’s top beer festivals and events. Pyschopipes is also powered by Hyllie Brewery, known for putting whimsical twists on long-standing staples. Try their Blue Whale, a bourbon barrel-aged imperial stout that clocks in at a whopping 18.7 percent. ]] Gnista: Another prime example of a locally made, collaborative effort is Gnista Spirits. As the trend of nonalcoholic spirits continues to take the world by storm, Gnista was created to give people the satisfaction of enjoying a premium spirit, just without the alcohol (or the accompanying hangover). Made at SPILL in Malmö, it boasts a complex flavor profile using high-quality ingredients like wormwood, raisins, apricots, and almond extract. It’s launching stateside early next year, and the company is gearing up to debut its second product in the coming months.

The men behind FRUKTSTEREO craft ciders using 100 percent fruit, fermented with natural yeast without any additive. Courtesy Image Oatly: You’ve probably seen Oatly being served in your favorite coffeehouse or on the grocery store shelf, but you may be surprised to learn that the brand was born in Skåne. Based on Swedish research from Lund University, Oatly’s patented enzyme technology replicates nature’s own processes, transforming fiber-rich oats into a nutritional milk substitute that’s perfectly engineered for humans. Flavour Forward: Nastassia Martin set out to create Flavour Forward as a non-alcoholic alternative for people in Skåne to pair with the region’s elevated culinary scene. Drawing from tropical ingredients like hibiscus (inspired by her Trinidadian roots), and local favorites like rhubarb, she developed the brand as a healthier, but tasty soda substitute, without having to lean on artificial flavors or colorings to do so. Order it by name at local institutions like SPILL, Lyran, and Hedvigsdal Vedugn & Vin. ]] FRUKTSTEREO: After spending years in the industry, Karl Sjöström and Mikael Nypelius decided to start their own company to spread the word about good produce and experiment with crafting their own line of beverages. In 2016, they began bottling their creations at Hällåkra Vingård, and have since opened their own place in Malmö’s old harbor area. Today, their celebrated ciders are made using 100 percent fruit and are fermented with natural yeast without any additives.

The Hällåkra Vingård, shown here during harvesting season, allows tourists to help out picking grapes Courtesy Image

What to Do in Skåne

Hällåkra Vingård: For a rustic retreat, plan a quick trip to Hällåkra Vineyard, located in Southern Skåne. Here, rolling slopes meet far-stretching plains alongside the Baltic Sea to create a unique microclimate and privileged wine-growing region. Owned by the Hansson family for five generations, the vineyard comprises 6.5 hectares of land and approximately 20,000 vines. Sample a selection of their red, white, sparkling, and sweet wine varietals; try your hand at harvesting grapes out in the field; or enjoy inspired dishes from their innovative kitchen. Absolut Experience Center: For another spirited day-trip idea, hire a rental car and make the trek out to Åhus. One of Sweden’s best preserved medieval cities and a beloved vacation destination for well-heeled Swedes, Åhus is also where Absolut Vodka is distilled. Absolut Home is a hands-on experience center where visitors can learn about the brand’s storied past and current production practices while also perfecting their bartender skills during an Absolut Cocktail Master Class. ]] Kiviks Musteri: Österlen is also known to locals as the “Apple Kingdom” because of the region’s numerous apple orchards. Kivik specifically is a quaint fishing village that has evolved over the generations into a holiday paradise, thanks to its pristine beaches and storybook charm. Stop by Kiviks Musteri, a picturesque cidery, where Henric Åkesson first planted the apple trees in 1888 that would go on to become Sweden’s first commercial fruit farm. Today, more than 200,000 people visit the orchard to taste their fresh-pressed cider and learn about the region’s rich past. Malmöhus Castle: Take a trip back in time with a visit to Malmöhus Castle. Originally constructed in 1434 as a citadel, it was rebuilt in the 16th century by King Christian III of Denmark and Norway to be a defensive fortress, and serve as a home for the Governors of Malmöhus County. It now welcomes visitors as a museum, housing a fascinating series of historical exhibitions. Disgusting Food Museum: On the hunt for a museum experience that’s a little less stuffy? Look no further than Malmö’s Disgusting Food Museum. It’s exactly what it sounds like—a permanent collection that pays homage to “disgusting” foods from around the world. Delicacies include surströmming (fermented herring from Sweden); hákarl (aged shark from Iceland); casu marzu (maggot-infested cheese from Sardinia); and durian (the notoriously stinky fruit from Thailand). But it’s not all gross―selections from the United States include Pop Tarts, root beer, and jelly beans. Daring visitors with iron stomachs can even sample a selection of the curiosities (just be sure to keep your barf bag, which doubles as the entrance ticket, close at hand). Read the full article

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Judgment Day, Cider-Style

With Nearly 170 Entries Across 14 Categories, the Fifth Annual Portland International Cider Cup Embodies the Northwest’s Blossoming Cider Revival

On the morning of April 9, 2017, contestants in the Portland’s annual Bridge to Brews race ran or jogged by the Widmer Brothers Brewery, unaware that inside a very different competition was brewing to showcase the best of the best in one of the nation’s cider epicenters.

Widmer, which also makes Square Mile Cider, was the site of the fifth annual Portland International Cider Cup, a regional cider competition for cideries within the geographic boundary supported by the Northwest Cider Association.

Map of member cideries in the Northwest Cider Association.

Founded in 2013 by Nat West of Reverend Nat’s Hard Cider, Abram Goldman-Armstrong of Cider Riot!, Dave White of Whitewood Cider, Nick Gunn of Benchgraft Cider Consulting, and Mark Crowder of Rain Barrel Ciderworks, PICC 2017 received a record 168 unique ciders vying for a medal in one of 14 categories that included Modern Dry Cider, Heritage Sweet Cider, Spiced/Herbed Cider, Wood/Oaked Cider, and Northwest-invented Hopped Cider.

I’ve run the Bridge to Brews 10K three times, and while jogging over the Willamette River on a traffic-free Fremont Bridge is amazing, the opportunity to get a behind-the-scenes look at how more than 40 regional cider, beer, and wine experts rate regional ciders couldn’t be missed.

Cider pours at Portland International Cider Cup 2017. Photo: Sean Connolly

I was on the scene as a volunteer steward, which meant serving blind tastings to a table of judges rating one particular cider category. I drew—picked, actually, pardon the pun—the Spiced/Herbed category, which had 16 entries evaluated by judges whose experience ranged from a head cidermaker to a national cider ambassador, a food, beer, cider, and wine freelance writer, and an area beer expert and blogger.  

The eclectic background of the 44 judges was intentional, according to Emily Ritchie, Executive Director of the Northwest Cider Association, which now manages PICC on behalf of its 80+ members.

More than 40 judges evaluated nearly 170 ciders across 14 different categories. Photo: Sean Connolly

“We wanted to make sure we had more women [judges] this year,” says, Ritchie. “We also want a wide variety of palates, so we invite people … including wine cellarists, chefs, professional cheese and coffee judges, beermongers, and of course cidermakers.”

Blind tasting is also a critical part of the judging process in order to eliminate bias, even though some of the judges are damned good at sussing out cider profiles, what cideries might be behind the elixir, or a certain cider makers’ style. The Northwest cider scene is, despite its growth curve, a close-knit community. As a steward, it was my job to not only provide the pours, but keep the cider makers and ciders I’m bringing down to the rating table anonymous.

A blind tasting sheet from PICC 2017. Photo: Sean Connolly

Watching judging in action was—for me—fascinating. I’d seen the rating sheets the judges they’re using: each cider was rated within its specific category on appearance, aroma, taste, body and finish, and the judges’ general impressions of the drink.

Jana Ensign-Daisy-Ensign of Finnriver Farm and Cidery is one of the judges I work with. A lover of all things fermented with an enviable ‘National Cider Ambassador’ job title, Daisy-Ensign views judging cider as a ‘dream opportunity.’

PICC judges evaluating a cider’s appearance. Photo: Sean Connolly

“Knowing how much care goes into crafting each cider that arrives anonymously at the table,” she says, “it is with great weight and consideration that we, as judges, gaze upon, smell, sip, and savor each iteration of fermented apples striving to appreciate the intent of each cidermaker. We consider both merits and flaws to appraise the drink as a whole. How a cider aligns with the definition of the category in which it is entered for competition is a guiding factor.”

For instance, entries in the Spiced/Herbed cider category at the table I stewarded were evaluated for balance between aroma and flavor and the herbs or spices used in the crafting. The ciders’ fundamental apple flavor, meanwhile, shouldn’t be masked or overpowered by the ingredients. For entries in this category using eclectic flavor enhancers like lemongrass, ginger, tamarind, or even jalapeno and habanero peppers, achieving boldness and balance can be tricky.

Entries in the 14 different PICC 2017 cider categories. Photo credit: Carolyn Winkler, Reverend Nat’s Hard Cider

The background of the stewards and other event managers and organizers I worked with throughout the day was varied and impressive as the judges’ and the cider entries. Stewards David and Glynnis, both bartenders, are a cider-loving couple who are networking for new job opportunities. Eric is a beer and cider lover here for the scene—and the samples we occasionally get to enjoy ourselves. Helen – my colleague and boss, is Portland Cider Company’s media and marketing maven. Lisa works for NW Cider Brokers, which helps small cideries build their brand and broaden their market reach. I can relate to all of them in little ways, and they’re interesting, fun people.

Back in Cider Central—the name I’ve given the upstairs room where the stewards keep the ciders organized and pour tasting flights, we’re guided by Ritchie, who pinch hits everywhere throughout the day, Crowder, the Master of Cider Ceremony who crunched rating numbers for hours, can recall virtually every rule, entry, their category, and whose modern dry cider served as the judges’ taste calibration cider, and Carolyn Winkler, Reverend Nat’s Events Manager and the Chief PICC Competition Coordinator.

Glynnis and Dave, two volunteer cider stewards, pouring samples in preparation for judging. Photo: Sean Connolly

This was not only Carolyn’s second year in a row very capably managing PICC, it was her second day in a row organizing a major cider event. The day before Winkler, worked the Third Annual Hopped Cider Fest for 12 hours, and as I watch her bring up crate after crate of tasting glassware and handle myriad other details large and small, I’m reminded of an Energizer Bunny who traded in his drum for tasting flights.

Throughout the day, we talked in rhythm with the steady cadence of stewards filling cider flights, entering and leaving Cider Central to bring samples down to the judging area. I learned about Crowder’s plan to launch his own commercial cidery in the near future somewhere in Eastern Oregon, how Winkler juggles home-schooling her children with work, got details of my colleague Helen’s upcoming trip to explore cider markets in Colorado. We took (very) small samples of certain ciders that are eye-catching or have interesting descriptions, paying close attention to giving the judges just the right amount of cider to sample so everyone stays sharp. We laughed over Monty Python skits (hear what floats on water at minute 0:58), finicky judges, and the unfortunate baby spider that crawled into and met its end in a sample cup. [The judge demanded a re-pour].

An array of ciders judged during PICC 2017. Photo: Sean Connolly

PICC may not be as large as the Great Lakes International Cider and Perry Competition, which is now in its 12th year, but for Ritchie and organizers Goldman-Armstrong and Crowder, PICC is all about branding Pacific Northwest ciders within what I call the New American Cider Movement. Entering a competition is a good way for a cidery to get feedback on new releases and get reference for where they sit in a roomful of judges, Ritchie says. It’s also an opportunity for the Northwest cider-making community to encourage its members to produce high-quality, even “flawless cider.”

For Crowder, who helped create PICC, it’s a great way to watch the continued evolution of not only the Northwest cider scene, but the evolution of cider drinkers’ tastes, too. “I think the biggest take-away from that is that as consumers palates evolve with cider, more dry ciders are becoming available--and hopefully successful--on the market,” Crowder says. “[The] modern and heritage dry [category entries] both doubled in size this year, he notes, “also, fruit and spiced/herbed ciders have all seen a sizable increase in entries.”

Cider sample cups. Photo credit: Carolyn Winkler/Reverend Nat’s Hard Cider.

By 4pm, Gold and Silver awards have been awarded in each category, and the Gold medalist ciders were being poured for a smaller, select panel of head judges from the category tables that have assembled to select the Best in Show entry. Another commitment means I have to, reluctantly, leave PICC 2017 before the judging is complete. But that’s ok: the winning entries are going to be kept secret until June 15, 2017 at the 2017 Portland International Cider Cup Awards Party anyway.

As much as I dislike the phrase “everyone’s a winner,” one of the take-away messages I got as a PICC 2017 steward is that now, at this moment in the New American Cider Movement, there’s a concerted effort by the Northwest’s cideries and cider makers to collectively stay on their A-game.  For the winners, there will, of course, be bragging rights and the ability to showcase the award in marketing their product.

Cider flights at PICC 2017. Photo: Sean Connolly

But for the Northwest’s cider community as a whole, PICC is about more than who wins. Emily Ritchie sums it up this way: “We're creating a brand of Northwest-made cider right now and we want this region to be known for excellent products. The competition encourages better and better cider!”

For those of us that love cider and its myriad, eminently quaffable varieties, that’s a concept that can’t be beat.

Want to find out which ciders won in each of the PICC 2017 categories and which one took away Best in Show? Look for media announcements following the industry’s Portland International Cider Cup Awards Party at Portland Cider Company on June 15, 2017.

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Your Guide to Feasting (and Drinking) Through Portland Happen to be in town for Feast too? Thinking about planning a trip anyway? Here's how to eat (and drink) your way through Portland's best. Welcome to Portland! Photo by scott1346 via Flickr.  Portland and I had a good run: I turned 21 at a now-thriving cider bar where my roommates and I tried to start an under-handed darts league, I slung cupcakes while taking a postbac class in archeology, and I built my own bike.  Honestly, I moved to Portland, Oregon on a dare, before Portlandia had aired or Pok Pok had become famous. It was there I witnessed “put a bird on it” first hand, watched as the small restaurant Jam grew to five-times its size, and benefited from classic food carts going brick and mortar. It’s been about three years since I called Portland home, but I go back every year—here are the places I cannot miss when I visit. (Please add yours in the comments, too!)  More: Our community has slew of recommendations, too. Find them here.   The shelves at Powell's City of Books. Photo by Kenny Louie via Flickr. To get around Portland like a pro, you’ll need a crash course in PDX navigation. Portland is divided into quadrants: Southwest, Southeast, Northwest, and Northeast (which, for this purpose, includes North Portland). Each “quadrant” has a few different commercial streets where you’ll find most of the shopping, eating, bookstores, coffee shops, and other ephemera. And look out for Burnside, the street that divides the city north and south on both sides of the Willamette river.  Southwest: You’ll find downtown Portland, Powell’s books, the farmers market, and the biggest food cart pod in Portland. Don't stay here, but do check it out at least once. Southeast: I lived here, so I speak with an acknowledged bias when I say it’s the best. The main streets to check out are Hawthorn, Division, Clinton, and Belmont. Sellwood is a little further south, but it’s quaint and worth the treck.  Northwest: This part of town is a little more mainstream, but if you're looking for a fun day of shopping and pastries, 23rd Ave is hard to beat.  Northeast: N.E. is hip—get lost in art fairs, independent bookstores, and beer bars; Mississippi, Williams, and Alberta are all worth exploring. Getting Around: Portland is best seen by bike or foot. (The more exploring you do, the more likely you are to find a bungalow that will have you calling your realtor.) Remember, if your legs are tired, or you are trying to go the distance, public transit (buses and the MAX) is your friend. The Must-Do List: Drink coffee at Heart. Go to the Burnside location—this is a coffee shop that knows how to cortado. Give yourself a little extra time, get your coffee to stay, and snag a sidewalk seat for one of the best Portland pastimes: people watching. Shop at New Seasons Market. You may not be on vacation to go grocery shopping, but New Seasons Market is a fun stop all the same. They sell local produce, have an amazing sampling policy, and I like to use their home goods section as a souvenir shop.  Spend an Afternoon at Powell’s City of Books. If you haven’t heard of Powell’s, better late than never: This Portland book store takes up a whole city block, has color-coded rooms, a café, and everything your book-loving, board-gaming self could ever desire. If you're only in it for the cookbooks, they have a store dedicated to the home on Hawthorne.  So the line is long. This one is worth it—we promise.   Satisfy your sweet tooth: Salt and Straw (NW/SE/NE): This ice cream joint lives up to its hype. Lines can wrap around the block, so do what I do: Buy a pint, skip the line, and eat ice cream straight from the container with friends. If you want the full experience—a cone, and lots of samples—the line is a must. Blue Star (SE/NE/SW): I’m telling you what I tell all of my friends. Voodoo Donuts isn’t worth your time. The line is too long (even for Portland standards) and the donuts are often stale. Instead head to Blue Star—they have four locations, bless them—and their donuts are some of the best I’ve had. Ken’s Artisan Bakery (NW): Please go here, even if it’s the only reason you go to NW. Get the morning buns, and a loaf of bread if you're planning a picnic for later.  Two Tarts (NW): The cookies here are excellent, but tiny—so get five. (At least.) I go for the salted chocolate chip.  Say it with us: Brunch early, brunch often.  Your new motto? Brunch early. Brunch Often.  Jam on Hawthorne (SE): Jam’s build-your-own-hash brown bowls and squeeze bottles of inventive homemade jam at every table make me swoon every time. Screen Door (SE): Have brunch here, but bring a coffee because chances are good the line will be long—Portlanders know it’s good. Olympic Provisions (SE): This sausage maker might be better known for the saucisson sec sold nationwide, but it's also one of the best brunches in town. Get there right when they open.  Pine State Biscuits (SE/NE): These are some of the best biscuits in the north. (Bonus points for combining them with a trip to the farmers market on Saturday morning.)   Get your food cart badge. Big Ass Sandwiches (NE): The name of this food cart does not lie. Their sandwiches are huge and house layers of meat, fries, and cheese sauce. Fried Egg I’m in Love (SE): Go for breakfast. Get the Sriracha Mix-a-lot.  The Big Egg (NE): This beloved breakfast cart is moving on to a brick and mortar—which is good news because sometimes it can take over an hour to get one of their ridiculously good breakfast burritos. Pro tip: Always go with the bacon.  Honkin’ Huge Burritos (SW): This is known as the food cart that started it all—it’s been in operation for over 20 years. Each vegetarian burrito is made by the cart owner herself, Shelly, and they are the best burritos in town. The best. Order an Andrea. Viking Soul Food (SE): This cart, which makes wraps out of lefse, is in the Belmont pod which hosts other gems like Namu. Bring all of your friends here, and try everything.  Where to take your dinner date: Toro Bravo (NE): Get a “French Kiss” and a few plates before heading to a show at the Wonder Ballroom next door. Bollywood Theater (NE/SE): This restaurant is a Portland institution. Always start with an order of Papri Chaat, then find a table in the warehouse-like space. The best part is sharing, so bring a crowd—that way you can try everything.  Lardo (SE/NE/SW): Lardo started as a food cart and has grown into a mini sandwich empire. Everything is great, but I go for the meatball báhn mì with a Moscow mule. Sizzle Pie (E Burnside/SW): Did things go late? Grab a slice here.  Sen Yai (SE): Head here for lunch or dinner. You can walk down the street and enjoy the Whiskey Soda Lounge and Pok Pok to make a crawl of it.   Apex has 50 brews on tap. Photo by Simon Wright via Flickr.  Where to grab a beer: Belmont Station (SE): Known for having the biggest beer selection in Portland, this is a place you can’t miss if you’re a fan of fermentation. Cascade Brewing Barrell House (SE): If you like your beers sour, this place is for you.  Basecamp (SE): Basecamp is a newer brewery, but they have things figured out. I recommend coming with a board game in tow to take full advantage of their front yard.  Apex (SE): If you're a beer and burrito person, this is the bar for you. Apex is located right next to Los Gorditos, a vegan (and non-vegan) friendly burrito joint with an amazing salsa bar. Things to do when you can’t eat anymore: OMSI After Dark (SE): This over-21 event happens at the Museum of Science and Industry. It happens every last Wednesday, and happy hour starts at 5 P.M—the theme changes every month, but they always have exciting vendors and events.  Forest Park and The Rose Garden (SW): Portland has been named the Rose City for good reason. You can head to the Rose Garden to see the city's best blooms and catch a great view of the city. If hikes are more your style, check out the rest of Forest Park, where you can wander through lush greenery for hours.  Overlook Park (NE): Here is the best sunset spot in the city. Hands down.   Happy Hour at Portland City Grill (SW): Order a drink and take in the unobstructed views from Portland’s highest, pinkest skyscraper.  First Thursday and Last Thursday (NE): If you love art, this is a fun way to see Portland. First Thursday is downtown in galleries, and Last Thursday is an outside street fair. Beer and Bike Tour (SW): If you love biking and drinking, than these bike brewery tours are for you. Don’t worry—you are not responsible for steering.  People’s Food Co-op (SE): Portland has a great food co-op scene. Check out People’s to stock up on snacks, and if you're there at the right time, there will be a juice food cart out front.  Sunshine Tavern (SE): Free arcade games, soft serve, shuffleboard, and beer—be sure to stop here to get your fix of all four. Do you have a favorite, can't-be-missed spot in Portland? Tell us in the comments! All photos by Hannah Petertil unless where otherwise noted. 

[thebrewstorian]

What’s the story of F.H. Steinbart?

I wrote an article on F.H. Steinbart for Wikipedia today! It started as a prep document when I visited the store earlier this month, and just grew from there...

My sources are listed on Wikipedia, in case you want them.

For those who don't know, F.H. Steinbart is a homebrew supply store in Portland, Oregon -- and with a founding in 1918 is the oldest homebrew supply store in the country.

[the picture above is from the internet and 2017]

Franz Steinbart

Franz Steinbart was born in West Prussia in 1854 and immigrated to New York at 25. He moved to Iowa, worked on a farm, and learned English. In 1889, he married Henrietta in Cleveland and they had 5 children (Elsa, Adelaid, Erna, Claus, and Kurt. The family moved to Milwaukee, Wi, where Steinbart managed the affluent Deutsche Club. Later, he worked for the Koss Company, which manufactured brewing equipment, and traveled through the Western U.S. selling equipment to brewers. In 1912, the family moved to Barons, Alberta, Canada, where Steinbart managed a hotel, and then 3 years later they moved to Portland where Franz founded FH Steinbart & Son Co. in 1918.

The store has had many locations (it's on SE 12th Avenue now). Originally, it was at 88 First Street, then 527 SE Grand Street, and then 526 SE Grand Street (next door??)

The store sold new and used brewing equipment like filters for soda and fruit juice, bottle fillers, crown caps, and labelers, as well as ingredients like barley malt extract and ground barley, hops, and gelatin.

It’s noteworthy that the shop opened the year national Prohibition was passed – and 2 years after Prohibition was enacted in Oregon. In order to stay in business, F.H. Steinbart sold equipment and ingredients to the large commercial breweries that continued to produce “near beer” and soda; they also sold supplies to wineries produced sacramental wines for religious ceremonies. Unsurprisingly... people did still make beer and moonshine during Prohibition! They used things like raisins, rice, or potatoes, but there were also 12 malt stores in Portland in that era. With hops growing close by it isn't a leap to say beer making was easy.

Joseph and John DeBenedetti

Steinbart hired Joseph DeBenedetti in 1924 or 1926 (dates differ in the sources) and he repaired and installed brewing equipment.

When Steinbart died in 1934 [picture above from his obituary], Joseph and Angelo Curletto, another employee and his cousin, bought the business from the Steinbart family; Joseph became the sole owner when Angelo died in 1957.

In the 1950s and 1960s, F.H. Steinbart carried hop flavored corn sugar and equipment like beer testers, crocks, wooden spigots, imported beer steins, and a 6 keg beer cabinet.

As demand for equipment for home use grew, the store began to sell items like a hydrometer, siphons, and primary or secondary fermenters.

They also advertised home wine making supplies, which Joseph DeBenedetti said was part of a shift in 1959 or 1960 away from beer making and towards wine making. To meet customer demand, they sold grape crushers, oak barrels, cider mills, imported wine concentrate, and wine making reference books. By the 1970s, they supported wine-making competitions such as "Wine Fest 72" held in Milwaukie, Oregon.

John DeBenedetti started working at the store in 1975 and took over ownership when he died. Fun fact: John also liked to sail [the 1967 picture below is really rotten quality, but I just love his glasses!]

John died in April 2021 and his wife Mary Kay took over as sole owner.

Homebrewing in Oregon

In the 1970s, flavor wasn’t always the first concern -- “It was guys, mostly, who wanted to make beer cheaply." President Jimmy Carter signed HR 1337 into law in 1978, which legalized home­brewing at the federal level; before then, homebrewers could be required to pay excise taxes in accordance with an outdated Prohibition era law.

Ah the 1980s...

In the years that followed the opening of Cartwright Brewing Company in 1980, many homebrewer customers became commercial brewers – the Widmers and McMenamins brothers were well-known store regulars. Author and educator Fred Eckhardt purchased supplies and sold his books at the store. Eckhardt also publicized his classes or events, such as the 1985 symposium on beer and brewing.

Find information about OHBA collections on the OHBA guide.

The small community of brewers shared information (recipes, tips for fixing equipment, classes) and F.H. Steinbart provided both a space for this community to gather and was a supplier of ingredients or equipment.

John DeBenedetti helped establish the Oregon Brew Crew in 1980; it is still Oregon’s largest active homebrew club and meets monthly in the F.H. Steinbart warehouse.

The draught department was first advertised in 1980, with services of commercial installations for hotels, restaurant, and taverns. They have installed systems at some of the largest facilities in the Pacific Northwest, including Henry Weinhard, Blitz, Lucky Lager, Olympia, and Rainier breweries and in more recent times with breweries and venues like Deschutes, Widmer Brothers, Buoy Brewing, Hopworks, the Rose Garden, Green Zebra stores, and Autzen Stadium at the University of Oregon.

In addition to beer-making, they carry preparation and packaging equipment and special ingredients to help people make artisanal food products and beverages like kombucha, kefir, pickles, wine, mead, and cheese.

[nwbeerguide]

Stones Throw Brewery celebrates "Ski to Sea" with a block party May 24th 2025.

https://bit.ly/44BlLOx image courtesy Stone’s Throw Brewery Press Release Fairhaven, Wash. — Fairhaven’s favorite block party is back! Join Stones Throw Brewery on Saturday, May 24th, for free live music, food trucks, games, and beer as part of the Ski to Sea weekend celebrations.  As Bellingham gears up for the legendary relay race from Mount Baker to Bellingham Bay, Stones Throw will shut down the street in front of the brewery for an extended outdoor beer garden from 12–9pm. This all-ages event has become a beloved Fairhaven tradition, inviting the whole community to celebrate the start of summer together.  Live music kicks off at 12pm with a performance by Adrian Clark and Phil Sottile until 2:30, followed by “Bridge” at 3pm-5:30pm, and then taking the stage from 6-9pm to close out the evening is the Pat McFarland Band. Throughout the day, guests can enjoy delicious eats from Galley2Go and Street Dogz, along with a special guest tap from Bellingham Cider. Ten Stones Throw brews will be flowing all day, including favorites like Neighborhood IPA, Raincountry Liquid Sunshine Lager, and Happy Valley Hazy.  The celebration continues on Sunday, May 25th, with an extended beer garden from 12–9pm. Food trucks including Galley2Go, and Street Dogz will be on hand all day. Stop by the brewery before or after heading down to Marine Park to catch the final leg of the Ski to Sea race.  With a full block party on Saturday and a race-day beer garden on Sunday, Stones Throw Brewery is the place to be this Memorial Day weekend. Bring your friends, your dog, and your best party spirit - Fairhaven’s biggest beer weekend is almost here!  from Northwest Beer Guide - Beer News - The Northwest Beer Guide https://bit.ly/44AJhLy