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MONK'S CAFE Closed Until Further Notice
after a tragic accident where a man and a woman fell almost 4 floors from a balcony in the building where Monk's Cafe is situated, the building itself has been "condemned" until further notice as officials investigate. it would appear that a rusty railing was the cause, leaving the man dead and the woman in the hospital with critical injuries. as the investigations continue, other fire-code and safety violations are coming to light. whether or not the building will be redeemable and/or Monk's Cafe and the 13 residents will be able to return remains unknown at this time.
selfishly, whether they stay or have to move, i want Monk's Cafe to stick around so when i make it up to the Philly area, i can hang for a few hours and a few pints.
(original work by Kristyn Lier. plagiarism is not tolerated)
(thx to RB for the tip)
Beer Cocktails ~ You Decide
i'm a geek of many colors: beer, scotch, rum, tequila, vodka, etc. i'm also a huge advocate the cocktail, classic especially, but also well crafted and thought-out modern cocktails. hold the energy drinks, sugar syrups, and other crap many will put in their cocktails. the fresher the better so that better be home-made bar syrup, fresh fruits, and new garnishes.
considering my ultimate geekhood, the London Grill's new Beer Cocktail menu is both intriguing, beguiling, and thirst-inducing.
but, are Beer Cocktails a bastardization of the beer istelf?
i don't per say view this as an abomination of the beers themselves because it is obvious, with the exception of Budweiser, they are utilizing the aromatic and quite tasty palates of some solidly performing craft beers. it's really not that different than artful beer blending which, once your start, you don't stop.
flying dog horn dog barleywine + dogfish head immort ale = beervana
i plan on going to Phillie for many reasons, and now i have a new one. prost!
(thanks to Beers of the World for the tip-off)
World of Beer Newsies
Magic Hat Now at WOB!!
WOB is one of the few venues in the area hand-picked by Magic Hat to carry its ever-popular #9 in a limited release until its full distribution sometime in 2010. In celebration of this exciting news, we will be having a Magic Hat #9 Release Party on September 9th, 2009 (9.9.09). Aside from $4 pints of #9 from open to close, there will be an iPod Shuffle raffled away that night and everyone will have a chance to win a Magic Hat Cruiser Bike as well. However, no need to wait until September to taste the #9. It's on tap at WOB right now, so stop by and have a pint with us.
WOBtoberfest 2009 - October 23rd and 24th
It's right around the corner, so save the date - Friday, Oct 23rd and Saturday the 24th. For those who have been to our event, you know that this is no boring old Oktoberfest event. It's an international celebration of Beer and Music. Of course, we'll have the standard German beers and Liter Mugs, but we take it a step further and add our own twist to the event. The focus is definitely on the music (great music) as much as it is on the beer. This year we have an UNBELIEVABLE lineup of both national and local acts. Headlining the event will be Eric Lindell, Ingram Hill, and Chris Nathan. Local acts include The Black Honkeys, Bird Street Players, and Kim Stein. It's a family-friendly festival packed with great beer, great music, and plenty of fun. Stay tuned for more details or visit wobtoberfest.com.
Live Music Now on Wednesdays!
We will now be featuring live music on Wednesdays in addition to our normal Thursdays, Fridays, and Saturdays. Come on in tonight and check out the great tunes by Jeff Johnson, aka American Idol Reject.
Tom Sartori to Play at WOB
We are very excited to announce that Tom Sartori (Buffalo, NY) will be playing at WOB on Saturday, September 12th. A big name for such a little bar like WOB, Tom regularly plays at much larger venues such as Blue Martini and the Hard Rock Casino. Check him out on his myspace page here. This is definitely one night you won't want to miss.
Service Industry Night
We've made a slight change in our Service Industry Promotions. Starting this coming Monday, Service Industry card holders get 1/2 Off 1/2 the Taps starting at 9pm instead of 10pm! To learn more about the Service Industry Card, click here.
Tailgating Sundays
It's almost that time of year again...FOOTBALL! That means that our monthly Customer Appreciation Cookouts turn into our WEEKLY Tailgating Sundays. Starting September 13th through the entire NFL season, we'll be cooking out every Sunday at the bar AND in the Raymond James parking lot before the Bucs games.
In order to be able to continue bringing you great food for free, we've decided to limit the free food to Loyalty Card holders only. Whether it's at WOB or at Raymond James, just flash your loyalty card, and the food is on us! If you have yet to signup for a Loyalty Card, just ask your server next time you're at WOB. It's only $15 to signup, and aside from the regular rewards, you'll get a WOB coozie at signup, and free food at our cookouts for life! To learn more about our Loyalty Card program, click here.
Fergus Mor, Left the Brewery Today. Just a quick update to let everyone know that the first edition of Campeador left the brewery today. The first edition is called Fergus Mor and is a blend of CCB beers aged in a Buffalo Trace bourbon barrel. It will be available exclusively at Knightly Spirits in Orlando, so if you are interested call them, don't call us.
Knightly Spirits
2603 South Hiawassee Blvd
Orlando, Florida United States 32835
Samuel Adams Brew News
Samuel Adams Harvest Collection:
We had such a great reaction to our Summer Styles Variety pack last year, that we decided it was time for a variety pack that showcased many of our full flavored brews that are perfect for autumn. The Samuel Adams® Harvest Collection features beers that are the color and flavor of fall: Samuel Adams® Octoberfest, Samuel Adams Boston Lager®, Samuel Adams® Irish Red, Samuel Adams® Brown Ale, Samuel Adams® Cherry Wheat, and new and specially brewed for this package, Samuel Adams® Dunkelweizen!
Each is a wonderfully unique and delicious brew that can accompany the heartier foods of fall. As the chill in the air picks up, make sure you pick up and chill a Harvest Collection 12pk. You won't be disappointed!
Boston Brewery Open House:
Lots of folks think of wine and cheese as a natural combination. But beer and cheese go equally well, if not better, together. At this month's open house, we'll team up with our friends from Cabot Cheese in Vermont to host a tasting and pairing of some of their fantastic cheeses with a variety of our beers to let you taste for yourself.
What: Samuel Adams® Open House - Cabot Cheese
When: Thursday, August 27th, 5:00 - 8:00pm
Where: Samuel Adams® Boston Brewery
30 Germania Street MBTA Orange Line - Stony Brook Station
RSVP as space is limited!
Save the Date - the next three open house dates will be 9/24, 10/29 and 11/19 . Keep an eye out for each month's "What's on Tap" for your opportunity to sign-up.
OktoberFest at the Castle:
Speaking of OctoberFest we play host each year to the Beer Summit's Oktoberfest event at the Castle in Boston's Back Bay. It's always a blast with fun events such as the steinhoisting competition, many different traditional German style beers to sample, and some great food!
What: Samuel Adams® Octoberfest
When: Friday, Sept. 11th (5:00p - 10:00p) & Saturday, Sept. 12th (12:00 noon - 10:00p)
Where: The Castle at Park Plaza
Why: Fun, food, and fantastic beer!
Who: You and 2,000 other beer lovers!
Tickets are on sale now at www.beersummit.com
Troegs Tales
Java Head Stout Release:
JavaHead Stout contains a blend of locally roasted espresso and Kenyan coffee beans by St. Thomas Roasters in Linglestown, PA. This recipe is based off of our original 2005 oatmeal stout. After the boil the hot wort passes through our hopback vessel packed full of whole leaf hops and a bed of coffee beans - akin to a French press - intensifying the coffee nose and releasing hints of coffee flavor. The result is a lush oatmeal mouthfeel balanced with cocoa, roast and subtle coffee flavors. JavaHead will only be packaged in 22oz. bottles on August 25th and will be available throughout our normal distribution.
More Fermentation Tanks Arrive:
We recently completed the installation of four new 120-barrel fermenters and a 250-barrel aging tank. The tanks were brought into the brewery in mid-July and early August and all the tanks will be fully operational by the first operational before the end of the month.
"We continue to see nice growth in our new markets and in our long-time markets," explains Chris Trogner, co-owner of the brewery. "This expansion will take some of the pressure off Mad Elf production and help us keep up with increased demand for Hopback Amber Ale and Troegenator Doublebock." The fermenters, fabricated by the Sprinkman Company based in Madison, Wisconsin, each stand approximately 19-feet-tall, nine feet in diameter and have a 3,720-gallon capacity. The 250-barrel aging tank has a capacity of approximately 7,800 gallons.
Dead Reckoning Porter:
Alcohol by Volume: 5.8%
Hop Bitterness (IBU's): 53
Color (SRM): Brown to Black
Availability: Seasonal
Malts: Pilsner, Caramel, Roast, Black
Hops: Vanguard, Chinook
Yeast: Unfiltered Ale
Seasonal Release (August - October)
In the 14th Century, Sailors would rely on sheer skill to get from a starting point to a final destination. They called this Dead Reckoning. We see our beer the same way. We know where to begin and know where to go, but there are hundreds of ways to get there.
Dead Reckoning is unfiltered and weighs in at 5.8% abv and 53 IBU's. It features Pilsner, Caramel, Chocolate and Roasted malts along with Chinook and Vanguard hops. "The outstanding taste and flavor of Dead Reckoning originates in the chocolate and roasted malts," says John Trogner. "There is a nice hoppiness in the front of the beer, followed with a rich, smooth cocoa mouth feel."
FOOD COMPLIMENTS:
Roasted or smoked food; barbecue, sausages, roasted meat and blackened fish
Temp: 50-55° F
Glassware: Pint Glass
Nugget Nectar:
Hop Bitterness (IBU's): 93ish
Color (SRM): Straw/ Orange
Malts: Pilsner, Vienna, Munich
Hops: Nugget, Warrior, Tomahawk, Simcoe, Palisade
HopBack Hops: Whole leaf Nugget
Dry Hops: Nugget, Warrior
Yeast: Ale
Seasonal Brew (February)
Squeeze those hops for all they're worth and prepare to pucker up: Nugget Nectar Ale, will take hopheads to nirvana with a heady collection of Nugget, Warrior and Tomahawk hops. Starting with the same base ingredients of our flagship HopBack Amber Ale, Nugget Nectar intensifies the malt and hop flavors to create an explosive hop experience.
Cheese (Sharp, Blue, and Cheddar); Meat (Beef and Poultry)
Orval ~ the heavens descended
Orval is one of those beers which divides beer geeks pretty evenly into a 50/50 camp of Love It!/Hate It!
i personally fall within the Love It! camp and have been since i supped my first bottle with nary an inkling of what i was getting into. i bought Orval at my local ABC when i was down in Vero on vacation because the bottle looked cool and the name was vaguely familiar. that was an easy 6 years ago or so which means i was as new as new gets in terms of tasting and learning my beer.
as her lips carressed mine, time stopped, the heavens opened, angels sang, and enlightenment descended unto my soul. gazing up at me from my glass, love and rapture was never so moving as that first meeting of many.
to this very day, each bottle of Orval is an amazing treat and adventure because no two bottlings are the same. on the side of their neck label there is a bottle date, european style, with a bottled-on and best-buy date. Orval claims, rightfully so, that their brew is good for 6 years before you shall sup at your own risk.
there are very few beers i have come across that no matter where i am and what i am doing, magic happens. well, Orval is one of those few. no matter how many times Orval and i run into each other in this slippery game of life, each meeting is just as magical as the first; old and new all at the same time.
Orval just finished a brand new brewhouse on their Trappist grounds which means that yes, Orval is an official Trappist brewery. the Orval Trappists brews but one beer, Orval, and also make cheese for sustenance and holy contemplation.
the new brewing room:
Orval in all her glory:
(thanks to Trappistenbier for the pics)
the beauty of Russian River Brewing
New Hampshire Brewfest 2009
Back on the New Hampshire Seacoast by popular demand, the NH Brew Fest is the premier event in NH for craft brewers from the entire NE region and beyond to showcase their talent. The Master Brewers Association of America New England Chapter will be hosting this event, with proceeds going to Prescott Park Arts Festival and the MBAA's scholarship fund. This is a beer fest put on by brewers for craft brew lovers.
Redhook Brewery has kindly donated space for approximately thirty breweries to setup outside in a natural grass amphitheater. All breweries will be tented over in case of poor weather. Foliage season should be in full swing by this date.
Location: Redhook Brewery. Portsmouth, NH
Time: Two Sessions: 12-3 PM and 5-8 PM Maximum 1500 tix per session.
Breweries: 25-30 New England/North East Breweries
Beers: 90-100 different craft brews
What else: Live Music. Food. Unlimited samples with admission price (3-4 oz samples)
Price: $25.00 in advance/ $35 at door
142: Good thoughts for Doug and Capricho Oscuro Batch #2 Still Around This morning our Assistant Brewer Doug took a healthy splash of peracetic acid to the eyes while prepping for the days cellar work. Peracetic is a nasty mucus membrane irritant and can be corrosive in the eye. Luckily Doug is going to be fine, but did get to spend the day in the emergency room getting checked out by an opthamologist. On the plus side if he had any eye infections in the works, they should be dead now. Think good thoughts for Doug while he gets better.
If you didn't get a chance to pick up Capricho Oscuro Batch #2 or you just want some more, there are approximately 3 cases (around 72 bottles) of CO #2 left. The remainder will be on sale again starting Wednesday during normal tasting room hours.
Tomorrow, Thursday the 19th we'll have growlers available of Mayan Espresso Bolita (Bolita aged on Peruvian Cacao, Ancho and Pasilla Chiles, Cinnamon, Madagascar vanilla and Naviera Coffee Mills Cuban espresso beans). We'll also have Mochaccino Bolita (Bolita aged on Peruvian Cacao, Cuban espresso beans and Madagascar vanilla). Growler fills are $15 per 32 oz of Mayan Espresso and $12 per 32 oz of Mochacinno Bolita.
UPS is currently showing that our Capricho Oscuro Batch #2 labels will arrive tomorrow. We have received a lot of calls and emails about this beer and I understand some people are trying to make travel arrangements. All I can guarantee is that UPS is saying the labels will be here tomorrow. For my part I am willing to sell them and apply the labels as we go if need be. So assuming that the labels do arrive (and I have no way of determing what time they might arrive) the beer will be available to sell. If they come late in the day or not at all then Friday they should be ready for sure.
I also wanted to thank Larry, James and the whole staff at the Ravenous Pig for putting together a top notch beer dinner. I've been hosting beer dinners for several years now and this one was one of the best I've ever been involved with. Top notch.
Cigar City Brewing beers have hit the Big Apple. I'm told all the draft has been sold, but no word yet on specific locations. Contact S.K.I. for specific CCB locations.
There will also be a keg of Mochaccino Bolita at the Brass Tap the last week of the month. Contact The Brass Tap for details.
One last tidbit. We ordered our new tanks today and are in the process of getting an automatic bottling line going. The new tanks should arrive by the end of September. The bottling line I don't have a firm date on, but when it is working we'll be able to package much more beer and finally get some 12 oz product of Maduro and Jai Alai into the market.
Ok one laster tidbit. We have no on premise brewery events scheduled for the rest of the year. This is because we are focusing our efforts on building a better tasting room area. We are currently pursuing expanding into the adjacent space that is currently an unoccupied office space (behind the brewing equipment). This will give us about 1200 sq ft of AIR CONDITIONED space which we can convert into a much more comfortable tasting room, while still utilizing the old space for larger events and overflow. The new space would have a large bar area and an area for beer dinners. We also hope to secure an expansion of our allowable operating hours which will allow us to offer on premise consumption more than just the 4 hours, 4 times a month we currently are able to serve beer on premise. While we have our focus on this project we decided it would be better not to plan any further release parties. Though we will still make available limited release brews, like Barrel Aged 110K+OT Batch #2 which should be ready to bottle in a month or so, we wont hold release parties for them. We will simply make them available at the brewery.
Joey Redner
Captain Lawrence Imperial IPA
i think the video speaks for itself...
Brewdog Zeitgeist
Scottish brewery, Brewdog, recently got label approval to export their Zeitgeist to the US. the Zeitgeist is a black lager of purportedly exquisite proportions. i look forward to getting my hands on a bottle or two; i am always looking for a tasty black lager.
they have a rather interesting homepage dedicated to just this beer.
long before we got the clear golden lagers of today, lagers were light brown to dark black because brewers had no way to lightly roast the malts.
(an original work by Kristyn Lier. plagiarism is not tolerated)
Slow Down at Orlando Brewing & SHIFT
Host: Jaime Niemann
Location: Orlando Brewing Company
1301 Atlanta Avenue
When: Thursday, August 27, 7:00PM
Our Bi - Monthly, Fourth Thursday of the Month Social Event!!
Join other Chefs, Restaurateurs, Farmers, Food Artisans, and Foodies, otherwise knows as Co-Producers every other month to network and learn about the local food movement in Central Florida and beyond.
Enjoy Locally-Brewed Orlando Beer, Education, and New Partnerships for a Viable Food Economy.
There will be unique happy hour specials, a Tour of the Brewery and a guest speaker.
Remember, the Brewery does not offer food. If you would like to come a little early....you can order from their list of restaurants in the area who will deliver right to you at the Brewery so you may sit and eat there!
Orlando Brewing.....The Only Source for Locally-Brewed Beer!
To receive a flyer for the evening, please email jniemann@harmonimarket.com.
Thursday, August 27th @ 6pm- 8pm: SHIFT
Orlando Brewing is sponsoring the kick-off of UCF's Center for Emerging Media fall exhibition season.The opening reception is Thursday, August 27, 2009 at 6:00 pm with the introduction of "Shift" a series of color photographs by E. Brady Robinson. The Center is located on 500 West Livingston Street and admission is free. Gallery Hours are Monday through Friday 9 am to 5 pm and the exhibition will be on display until September 30, 2009.
Dogfish Head Sah'Tea
watch the birth of Sah'Tea by Sam Calagione and all the fine folks over at Dogfish Head brewing. from idea, to mash, to bottle, Sam offers his take on Finland's traditional beer, Sahti.
getting hot n heavy...
and VOILA! we have Sah'Tea
Bold City Brewery news
Hope all is well. The Double Killer Whale Cream Ale will be on tap TOMORROW @ 3pm, don't miss this one. We also have a Hefeweizen on the way, this will be brewed on the big system so there will be plenty to go around. Also, there will be no tours this weekend. Cody and myself will be in Chattanooga , TN for the Southern Brewer's Festival. See you soon!
what's new in the wide world of beer
New Beer Releases/New to the US Market:
(brewery - beer)
DuPont Brasserie - Avril
Karl Strauss Brewing - Tower 10 IPA
Full Sail Brewing Brewmaster Reserve - Vesuvias Belgian-style Golden Ale. Lupulin Fresh Hop Ale (keg only)
Pike Brewing - Pike Double IPA
Southampton Brewery - Cuvee des Fleurs. Saison Deluxe
Great Divide - Belgica. Saison. Dunkel Weiss
Abita - Satsuma Harvest Wit
Avery - Kaiser Imperial Oktoberfest Lager. Old Jubilation Ale
Big Sky Brewing - new in cans: Moose Drool Brown Ale. Trout Slayer Ale
Clipper City Heavy Seas - Big DIPA. Imperial Oktoberfest. Pumpkin
New Belgium - new in cans: Sunshine Wheat. new in bottle - Biere de Mars
Grand Teton - Lost Continent Double IPA (previously part of their Cellar Reserve series). Pursuit of Hoppiness
Summit Brewing - new Unchained Series: Kolsch. Horizon Red Ale
Urthel - draft only: Hop It
(thanks to the newest All About Beer for info)
Mellow Mushroom and Dogfish Head team-up for a Heavenly Combination. i shall have to remember this on my next trip up to Jville; add it to my list of places to visit to drink and eat.
Hi-Time Charity Chili Cook Off
Aloha Friends!
Join us at Hi-Time Wine Cellars for a charity event benefiting the Boys & Girls Club of the Harbor Area. We are proud to be a part of this worthy cause. Come and enjoy the finest of microbrews from Maui Brewing Co., Mad River Brewing, Alesmith, Bear Republic, Port Brewing, Oskar Blues and of course, Stone Brewing Co. Also, enjoy margaritas, live music and visit the more than two dozen chili booths. There will be giveaways and plenty of "swag"!
Sample our award-winning Big Swell IPA, Bikini Blonde Lager and Coconut Porter beers at this Cook-Off event! We would like to take this opportunity to thank Hi-Time as a retailer that ships our beers to many mainland states. Without retailers like Hi-Time, so many of you would be deprived of Hawaii's #1 craft beer! Maui Brewing Co. is the only brewer and canner of craft beer in Hawaii.
The cost of admission is $5 donation per person. Raffle tickets are available for a $1 donation. Other donation packages are available. For more information and tickets, visit the Hi-Time website or call 949.650.8463.
This event will take place at 250 Ogle Street, Costa Mesa, CA 92627. Come and help us support the Boys & Girls Club!
Okole maluna!
MAUI BREWING CO.
www.MauiBrewingCo.com
Maui Brewing heads to Stone's 13th Anniversary Celebration
This event is SOLD OUT but if you've got your tickets we will see you at the campus of Cal State University San Marcos for a glorious day of craft beer appreciation on Saturday, August 22, 2009!
A reminder that we are bringing some pub favorites, Mana Wheat and Black Pearl, to this event so don't forget to stop by our booth early during each session.
And save on those shipping costs and purchase your Maui Brewing Co. logo merchandise right at our booth!
New Brews Available for Growler Fills. Capricho Oscuro #2 Update Etc...
when does a grown man cry?
...when the Jolly Pumpkin Taphouse Cafe is closed...during hours when they said they are normally open.
insert mike chanting "open open open" like a bad mervin's commercial:
is Temptation knocking on your door?
So, Vinnie and I have decided to release a little Temptation and Consecration to our online Gift Shop for shipment directly to customers within the Golden State of California! Although we distribute these beers around the Bay Area and Southern California, there are still areas we just can't get to from here! Maybe you live in one, like Weed, for example. So head to the Gift Shop on our Website where you will find all the details, instructions, and rules for ordering and shipping clearly laid out. Just to reiterate a couple, however, we are only shipping to addresses within California, because that's the law. You or someone over 21 MUST be home to sign for it, so ship it to your place of work or somewhere you know someone is going to be around. FEDEX will not leave it and it will come back to us. No special handling, period. We are overworked and understaffed right now and don't have the bandwidth for special requests. And if you are with a bar or restaurant that would like to sell these beers, please contact our distributor in your area. This special release is for retail customers ONLY. Both beers are excellent, by the way! So cheers and enjoy!
We lost two friends very unexpectedly in the past few weeks, both women my age with loving families and teenage children. They didn't know each other, but we are connected to each of them and their families who are left here with all of us, just trying to get back to school and work and life. So please raise a glass to Kim and Amy, two very fun women we were lucky to know, each blessed with a passion for loving and living! I don't think they ever met here in Santa Rosa, but I guarantee there is one wild party going on right now in heaven!
Cheers from our brewery family to yours!
Russian River Brewing
(Re)Introducing Helios from Victory Brewing
BEERporting - Corner Cafe and Brewery
The Corner Café & Brewery
289 US1 & Dr.
Tequesta FL 33469
www.cornercafeandbrewery.com
Tequesta is the last place I would expect to find a fabulous 5-Star gastropub, but then again, I should know by now not to rely on preconceived expectations.
Positives: located on the corner of an unassuming strip mall, The Corner Café oozes small-town comfort matched by a friendly atmosphere. Owned by Lisa and Jim Hill, the food is exquisitely prepared to order with the freshest ingredients possible which invariably results in daily surprises. The prices are very reasonable, especially for such delectable dishes such as Oysters Moscow, Macadamia Chicken, and Eggplant Rollatini (to name a few). As the name suggests, not only do they sport amazing food, The Corner Café also features a small array of impressive home-brewed beers. Matt Webster is the master brewer and will quite humbly understate the quality of his beers to his valued patrons, many of whom are both beer geeks and foodies such as myself. There is always Matt's latest idea on draft along with a standard selection of 4 other beers.
Negatives: frosty pint glasses.
Overall: The Corner Café and Brewery is about an hour's drive south for me, and every minute of that drive is a treat because I know what delights, both culinary and beery, that await me upon my destined arrival. Small, relaxed, and jovial, it is very easy to wyle away a few hours over a few pints with friends old and new; the patrons are as friendly as the staff. Depending on your mood, there is a bar seating area and a café seating area, both of which are open to each other. Good food and good beer is about socializing and relaxing which The Corner Café and Brewery will ensure you experience both.
The Kaiser – a German-style Kolsch
Julio's 'Jefe'weizen – a classic German-style hefeweizen
Gnarly Barley – a crisp American-style pale ale
Terminally Ale – rich malty American brown ale
The Latest Idea! – Matt's latest beery masterpiece
Stone Brewing Store ~ Now Available...
Starting Wednesday, 8/19/09 at 11am sharp, we will have the following beers available for purchase:
Stone 10th Anniversary IPA (22oz bottles, limit one bottle per person)
Stone 11th Anniversary Ale (22oz bottles, limit one bottle per person)
We expect to sell out of both rather quickly. Get here early, as this opportunity will not present itself in this fashion again.
Stone 12th Anniversary Bitter Chocolate Oatmeal Stout Stone
13th Anniversary Ale 2009
Stone Imperial Russian Stout 2009
Stone Old Guardian Barley Wine
Sawyer's Triple
Stone Sublimely Self-Righteous Ale
Stone Cali-Belgique IPA
Erick Gordon
Stone Store Supervisor
erick.gordon@stonebrew.com
(760) 741-4999 x 1626
Maui Brewing Co. Sponsors 40 years of Big Brothers & Big Sisters
Big Brothers Big Sisters of Maui County 40th Anniversary Luau Celebration
Join us in Wailuku on Saturday, August 29, 2009 for a wonderful evening benefiting the Big Brothers Big Sisters of Maui County. Enjoy live music and a luau dinner presented by Chef Eric and the Grand Wailea Resort & Spa.
The cost of admission is $100 donation per person. Donations and proceeds from the silent auction will go to fund BBBS programs which mentor youth by "expanding horizons through the power of one-to-one relationships". Maui Brewing Co., the only brewer and canner of craft beer in Hawaii, is honored to be associated with such a worthy cause.
This luau celebration takes place from 5:30pm to 9:30pm. For more information or to register, please contact Kassel Taeza at 808.242.9754 Ext. 207 or kassel@bbbsmaui.org.
We look forward to seeing you on the 29th, helping us in supporting BBBS!
Ebenezer's Belgian Beer Dinner Menu
~insert me drooling in awe & envy~
i believe the dinner is already sold out, for those who might have been interested. the Ebenezer's Pub has a page for events which, along with everything else on their site, is a MUST to check out.
mm... i shall have to make sure to visit when i make a BeerTrip to Maine.
Mikkeller ~ marketing genius
ROTFLMAO!!!!
a wonderful tongue-in-cheek tribute to the new Mikkeller beer, Drinkin in the Sun, by Dr. Erikshon.
FYI: Mikkeller beers are spectacular.
Oskar Blues Brewing ~ August 2009
4th Annual Oskar Blues Beer with Balls Golf Tournament August 28th
Join Oskar Blues for the 4th annual "Beer with Balls" golf tournament August 28th at Twin Peaks golf course. Help us reach our goal of raising $10,000 for the Love, Hope, Strength Foundation. Join us for giveaways, prizes, fun & more.
For Registration call Chris Katechis at 303-746-0020 or email him at chris@oskarblues.com
Rocky Mountain Bakehouse and Colorado's Oskar Blues Brewery have created a tag-team masterpiece that blends the planet's most revered fermented foods: Beer & Bread. Each loaf of Old Chub Beer Bread contains nearly a whole can of the world's best Scottish ale, Oskar Blues' Old Chub. We could have stopped there, but no! This dual-artisan gem also sports a wheaty sourdough base, a touch of honey and a heaping handful of organic sunflower seeds. Before it hits the oven, each loaf is lovingly rolled in Old Chubs' Beech wood-smoked malted barley and then baked to wonderful, golden perfection. These handmade implausible pieces of baked goodness are available at all Wholefoods stores in Colorado, New Mexico & Kansas.
Take home a loaf and Chub the one you're with!
Avery Sui Generis
Sui Generis, which is #2 in our new Barrel-Aged Series, will debut at the Avery Tap Room on Wednesday, September 23rd from 3-8 PM. Due to extremely limited quantities of this brew.
This free event will feature President/Brewmaster Adam Avery on hand in the barrel-aging room signing a limited number of bottles and answering questions on Sui Generis and other upcoming installments in the Barrel-Aged Series.
Those who attend will have the opportunity to see firsthand the beers that will be coming next in our Barrel Aged Series. Since we have such limited quantities of this brew, it will not be on tap at the Release Party. Those attending will have the opportunity to purchase up to 6 bottles of Sui Generis and purchase pints or tasters of other Avery brews pouring from our 12 taps.
Sui Generis is a complex ale, aged and artfully blended from several types of oak barrels, and displays a delightful lactic sourness complimented by hints of brett, oak, and acetic. Intricate yet bold, deeply complex yet surprisingly refreshing, Sui Generis was crafted in the tradition of perennial Tap Room favorites De Vogelbekdieren and Voltron.
*first in the series was the Avery Brabant which, if you are lucky, may still be found lurking on the shelves in some liquor stores*
Brooklyn Brewery goes to the pigs
as in bacon. and we all know bacon is beautiful.
excerpted from NBC online, Food and Drink.
Bacon -- like Rachael Ray and Perez Hilton before it -- will not sleep until it's infused every last thing on God's green earth. By ELIZABETH BOUGEROL Updated 10:45 AM
Let's recap, shall we?
You've got your bacon vodka, bacon cupcakes, bacon bourbon, bacon lube (don't ask), bacon salt (handy for seasoning the rare product that isn't already bacon-flavored), Grub Street declaring that bacon's jumped the shark, Grub Street later getting meta about bacon jumping the shark (as in, declaring bacon over is so over), last month's wake-up-and-smell-the-trend piece in Details that ran with the coverline "IS BACON GOD?" in which it's posited that "Suddenly, it seems, a serving of bacon delivers a deeper meaning." (And we're not even getting into stuff like the bacon explosions or the BA-K-47.)
And now, inevitably, ridiculously and somewhat tragically, comes news that the generally gimmick-averse hopheads over at Brooklyn Brewery are experimenting with bacon beer. Specifically, beer infused with bacon fat.
Brewmaster Garrett Oliver started by smoking some mash in the same room as a batch of Benton's bacon, he told Diner's Journal, at which point all hell broke loose:
...he's been infusing a brown ale with the flavor of Benton's bacon fat through a technique known as "fat washing." [...] Oh, and the bacon-fat-infused ale was also aged in bourbon barrels, because bourbon and bacon go together like, um, beer and bacon.
Eventually, the barleywine with the bacon-smoked malt and the bourbon-aged, bacon-fat-infused ale would be blended to create one monstrously bizarre beer.
"One of two things will happen," Mr. Oliver predicted. "Either this will be the most amazingly disgusting thing you've ever tasted in your life. Or I shall rule the earth."
What's left of it, that is.
Craft Beer IS American Beer
Craft beer IS American beer.
The United States of America was founded in 1776 by English descendants who fled their homeland to find a sense of freedom they had been denied. After the first English settlers passed, the new land of America continued to be cultivated, broken, and expanded upon. Not only the English, but others came to this new land seeking hope, opportunity, and ultimately, freedom. The new America was a land of freedom and opportunity in the most romantic sense of the word. In reality, the cultivating of these foreign and untamed lands that we now call home was hard back-breaking, soul-crushing, spirit-draining work which took the lives and hopes of many. And yet, America remained a symbol of hope and freedom to millions the world over. When the threat of foreign oppression loomed once more, the peoples of America did the only thing they could: they rebelled, standing up for their newfound freedom and spirit of opportunity. America is not the youngest country, but we are young, and as all young children do, we are continuing to struggle for a sense of identity and purpose under the light of Freedom.
Where does craft beer play into all of this?
Beer is the life-blood, sustenance, and social lubrication that, through victory and through folly, brought the first immigrants to America and slaked the thirsts of the millions who followed after. Beer of all origins and ethnicities kept the men, women, and children fed and rejuvenated during those early years. As more immigrants fled to America, they brought with them their passionate culture of brewing and beer.
With all things American, innovation wasn't a choice; it was a way of life. If one couldn't adapt then one was doomed to misery and eventually death. As German, Dutch, Irish, and Austrian immigrants, to name a few, brought their love for beer to America, diversity, selection, innovation, and choice reigned.
Prohibition. Two world wars. Depression. Industrialization. And a fresh new market which knew nothing of the beertopia previously enjoyed by their elders. Count in an atmosphere still laden with unease in regards to all alcoholic products in general, a new generation of buyers ripe for the culling, and the macro American lager kingdom quickly emerged.
Many were to rise, many were to fall, and only a few of those giants still live today, towering over all others so as to wholly control the beer market. The explosion of the popularity of light lagers rose rapidly over a short amount of time and due to a multitude of reasons and factors:
Marketing genius. Booming technology. A thirsty workforce. Old fears of alcohol and inhibition. Religion. Government policy. Ignorance. Laziness. Economics. Dirty business tactics. Corporate warfare…to name a few.
This is how just 3 big breweries eventually came to rule over not just the beer drinking public of the United States of America, but over a large majority of the world's social consumption of beer. And not just any beer, their beer. The Big3 care about one thing and one thing only: profiting off the drinkers who drink their internationally produced, marketed, and brewed beers of similar appearance, aroma, and taste. America's freedom, nay the freedom of the world, is under a very real threat which targets the heart of American beer and the American beer drinker. Are the Big3 the heart of America? Is this where we have come to, intentionally, uncontrollably, and irrevocably 400+ years later after our home-brewing fathers established our freedom and ratified our rights? As millions immigrated over the coming centuries to America in search of their own freedom, through victory and folly, they cherished their culture and shared it with the growing cultural identity of America: diversity.
Where is diversity and freedom in America now? Is it in the Big3? In large corporate conglomerations that no longer exist for the people, demanding instead that the people exist for them? Is it in monotony and conformity? Is it in the perpetuation of materialistic propaganda?
The Big3 aren't even American owned companies anymore. They may brew and market their beer to Americans, but all three are owned by foreign corporations. The independently minded artisanal American craft-brewer represents American beer far more than the Big3. Just as our founding fathers revolted against their oppressor, so too are the freedom minded brewer and drinker. One beer at a time. One person at a time. American craft beer is fighting the good fight for diversity, taste, and freedom of choice.
Craft beer is the Beer of America, and ironically, just as America was founded by the very immigrants we scorn and scoff at now, the realization of that loss of beer diversity and choice came about in the 1960s and 1970s by American soldiers fighting for our freedom on foreign lands. Returning home, they discovered a sea of similarly mass-produced beers which boasted lack of taste, flavor, and diversity. The beertopia they had enjoyed in foreign lands opened their eyes and their palates to a freedom of choice they hadn't even realized they had been missing, so supreme was the ruling hand of the macro light lager Kings. And not just our soldiers, college students and young adults travelling overseas discovered a rich diversity of beer that they suffered without back home in America. Their eyes were opened.
Returning home, our young soldiers and young entrepreneurs now started to fight for their own freedom at home, the freedom to brew craft beer. To brew with choice ingredients. To experiment with different flavors. To be cognizant of their right to enjoy and brew beer of diversity and quality. Just as our forefathers and foremothers before us, a new revolution against an oppressive ruling force had begun: the battle for real beer diversity and real beer choice.
Decades later, our battle has touched not only countless numbers of men and women of all ages and backgrounds in America, so too has the fight for real beer diversity and freedom of choice spread to other countries.
Michael Jackson would aggravate his fellow Englishman and critics alike by declaring the United States of America the most exciting place to drink beer. Why? We may, nay, verily we do, lack the long storied history of a century's old established culture. Instead, we are a melting pot, proudly so, I say. As a 3rd generation descendant of a Czechoslovakian immigrant, I am proud of my heritage, both American and International. It is this exact melting pot of international proportions that makes the American craft beer scene the most invigorating one in the world.
Would you lie back, without a fight, and let someone else dictate to you what you should drink based solely on the choices they give to you? Craft beer is at the heart of freedom of choice. Choice is beautiful, but only when that freedom and that choice are available to all, supported by a bastion of knowledge and free will.
So, if craft beer is real beer and real beer is American beer, just what IS American beer?
The heart of American beer is about the freedom of choice, the beauty of diversity, and the independence to pursue choice and diversity. No other industry exemplifies this more than craft beer. Craft beer is choice, and I want as much diversity as possible so I can make as many choices as possible, thus perpetuating the thirst for more diversity and choice. I have nothing against a good lager, but in a sea of lagers, I want to be able to choose what lager I want to sup at any given time. Of course, craft brewers want you to drink their beer. And after you do, they want you to decide for yourself whether you like it or not. And after you try theirs, they want you to set out on your own and explore until you feel you don't need to anymore, and then explore some more. You can't, don't, and won't know if you don't try.
As for me, I am American Beer. I eat, sleep, dream, live, and sup every day on that American dream: Freedom. Choice. Diversity.
(an original work written by kristyn lier. plagiarism is not tolerated)
Hope all is well. The Double Killer Whale Cream Ale will be on tap NEXT weekend. It's not quite ready to go on tap this weekend, but I promise you, it will be worth the wait. We've added some new venues in the last few weeks as well, so don't forget to check out the venues list below. Also, Bold City Brews are now available @ the Jacksonville Sun's Stadium.
Bold City's one-year anniversary is on the horizon, Oct. 11th, and we've got a special beer release planned. It's aging in Bourbon Barrels right now. The automated bottling line should be in LATE August. Keep your fingers crossed.
The B coffee Stout is available @ the locations below. Grab it quick cause these are very limited and will go fast. Remember, a portion of the proceeds goes to benefit our St. John's Riverkeeper. The next edition, O, is scheduled for a fall release. We'll be using Bold Bean Coffee's (your local coffee roaster) Pumpkin Spiced Coffee.
Riverside Liquors
European Street Riverside
Pine Grove Grocery
Cork and Keg
Walker's Wine Bar
Sierra Nevada & Dogfish Head ~ Life & Limb Collaberation
This fall independent craft brewers Sierra Nevada and Dogfish Head, will release two collaborative beers. Limb & Life-a draft-only beer-will debut in October; with Life & Limb 24oz bottles and limited draft to follow in November.
The beers-Life & Limb, and Limb & Life-are dedicated to the family of beer drinkers and enthusiasts worldwide who continue to support the little guys, iconoclasts, entrepreneurs, and pioneers who risk life and limb to shape the vibrant craft-brewing community. Over the years, the two brewers-Ken Grossman and Sam Calagione-have become friends in the industry. They quickly realized how many similarities they share. Grossman's history as a craft-brewing pioneer and his radical approach to brewing are echoed some fifteen years later by Calagione-through his boundary-pushing innovation and tireless promotion for the cause of craft beer.
Both men started out as home brewers obsessed with beer-making. Both share deep values of sustainability and responsibility. Both share the desire to pass their breweries on to the next generation, and both started out small-from humble beginnings-and built vibrant, creative, beer-centered and fiercely independent breweries, despite the long odds.
Their mutual respect, admiration, and none-too-few shared glasses of beer led to the collaborative idea.
"I have gotten to know Ken through our years on The Brewers Association Board and at numerous beer events throughout the country. As a brewer myself, it is inspiring to see a person like Ken drive a beer-centric (as opposed to a biz-centric) brewery so far and so wide while sticking to his original ideals and integrating his family into the company. I have enjoyed talking (and drinking) beer with his children, especially Sierra and Brian who currently work alongside Ken at Sierra Nevada. The iterative process of conceptualizing and brewing this beer with Ken and all the folks at Sierra has been a joy. We have designed this beer to intertwine signature aspects of both of our breweries' creative approaches-from sustainability to exotic sugars, from bottle conditioning to cellarability. I hope Mariah, our amazing co-workers, and I can keep Dogfish on track with our beer-centric ideals for many years to come. I will know how successful we've been at this task if my children, Sammy and Grier, are able to share a bottle of 2009 Life & Limb with Sierra and Brian at a beer dinner or festival 15 years or so from now. I am hopeful that, as they toast each other, they can hold their heads up high knowing our two breweries were among many fine breweries that breathed LIFE into the colorful, diverse, and beautiful LIMBS of the American craft-brewing family tree." - Sam Calagione, President and Founder, Dogfish Head Craft Brewery.
"Sam and I have spent many evenings laughing, arguing, and toasting glasses, talking about where we are in the business and where we're going. As Sierra Nevada approaches our 30th anniversary, it's inspiring to step back and see how far American craft beer has come. People like Sam and Dogfish help to push the boundaries of beer, and it has been fun working with him and the Dogfish crew. This is our first time working with maple syrup in beer on this kind of scale, and the first time we know of anyone using birch syrup. It has been an interesting and inspiring experience and will hopefully lead to big things. As a beer, Life & Limb has so much meaning for me personally, and for the brewery. As our first collaborative release, we couldn't have had a better partner. Our families are coming together in this beer, both literally and figuratively by using ingredients from our family "farms"-estate hops and barley from us; maple and birch syrup and exotic sugars from Sam-and by having the Dogfish family come to Chico to brew. As the bottled beer ages and changes over time, it will be great to see our families share this beer over anniversaries of their own." - Ken Grossman, Founder, Sierra Nevada Brewing Co.
Life & Limb is a 10% ABV strong beer that defies style characteristics-brewed with pure maple syrup from the Calagione family farm in Massachusetts and estate barley grown on the Grossman "farm" at the brewery in Chico. The beer is alive with yeast-a blend of both breweries' house strains-bottle conditioned for added complexity and shelf life, and naturally carbonated with birch syrup fresh from Alaska; it is the first beer we know of ever to use birch syrup in the brew. If stored under good conditions, this rich, full-bodied beer should age well for years. Life & Limb will be available in 24-oz. bottles and limited draft starting this November.
Limb & Life is a companion to the big beer-an acorn off the larger tree. It is a 5% ABV small beer-a low-gravity beer made using the residual sugar as "second runnings" from the first larger brew, fortified with American hops. This is a session beer. Its big brother is a sipper. Limb & Life will be a limited draft-only product, a prelude to the bigger beer, available in select bars and restaurants this October.
The two beers will be bottled at the Sierra Nevada Brewing Co., in Chico, CA and released through the Sierra Nevada distribution network.
Oeral Discontinued
De Dolle Brouwerij has decided to discontinue their Oeral in favor of their Arabier which features a bolder malt and hop profile. both beers are good, but i freely admit that the Arabier is the better of the two.
De Dolle is an eccentric Belgian brewery which also brews amazingly tasty brews. their Still Nacht is fabulous and ages very well.
i don't know about other states, but their beers can be found in most areas of Florida.
Orlando Brewing ~ Taproom News August 2009
Live on Stage at the Brewery:
Friday, August 14th @ 9pm: The Escape Pod
Saturday, August 15th @ 9pm: Sonic Playground
Wednesday, August 12th @ The Plaza Theatre,
425 Bumby Ave., Orlando
RightStepMedia.com presents:
Orlando Brewing Beer Tasting with paid admission: 7 pm to 9 pm
$7 21 and up/$10 18 to 20
Live Music by: Big Jef Special, Preacher Bill & the Prophets, Voodoo Hodown, and Bird Dog Bobby
August 13th & 15th @ 8pm:
Black & White Photo Exhibit at the Brewery
Photos by: Nick Vinciguerra, Chris Sellen, and Roman Rusinov
Thursday, August 27th @ 6 pm: Slow Down at the Brewery
Join other Chefs, Restauranters, Farmers, Food Artisans, and Foodies, every month to network and learn about the local food movement in Central Florida and beyond.
Sunday, August 30th: BEER:30
$2 Orlando Brewing Beers ALL DAY! DAILY BEER SPECIALS:
MONDAY: HAPPY HOUR MONDAYS:
Happy Hour Prices ALL DAY!
TUESDAY: TWO FOR TUESDAYS:
-2 For 1 on a select Orlando Brewing Beer!
WEDNESDAY: HOSPITALITY NIGHT:
-HAPPY HOUR Prices ALL NIGHT with pay stub.
THURSDAY: GIRL'S NIGHT OUT!
-Ladies get HAPPY HOUR Prices ALL NIGHT!
Oktoberfest 2009:
The 3rd Annual Orlando Brewing Oktoberfest starts Saturday, September 26th at noon. Orlando Brewing's Oktoberfest is the largest five week celebration in Orlando, ending on October 24th. Opening day is a FREE admission block party with over 500 beer enthusiasts enjoying all of Orlando Brewing organic beers.
Opening Block Party Activities, Saturday, September 26th:
First tapping ceremony of the 2009 Oktoberest Bier Eating and Skill Contests (3 events) Authentic Live German Music by The Bavarians Corn Whole competition Limited addition commemorative souvenir mug goes on sale Local Art and Craft Vendors "Oktoberfeast" VIP Dinner @ 6pm - Limited Tickets are $30 Fully catered authentic German dinner Commemorative souvenir mug One complimentary Oktoberfest Bier Reserved VIP seating Families are welcome. Everyone under 21 must be accompanied by a legal guardian.
Cigar City's Big Sound Pre-Release Party
a bit dated, but still good nonetheless.
Doug and Wayne worked on some new small batch stuff today. We are processing 20 gallons of Mochaccino Bolita, 10 gallons of Mayan Espresso Bolita and 5 gallons each of Whiskey Oak Aged Bolita and Humidor Series Bolita. They also prepped 10 gallons more of Mocha Cubano Maduro. They will be available in growlers at the brewery when everything is ready. Probably late next week for some of them, up to two weeks or longer for the wood aged stuff.
We began building pallets to send beer first to New York and then Denmark. Denmark will be bottle only, but New York will see draft of Maduro Brown Ale and Jai Alai IPA along with a small amount of our limited release bottle product.
Capricho Oscuro Batch #2 is almost ready to go, we are just waiting for the labels to be printed and suspect that to take another week and half counting shipping. When it is ready the beer will go on sale at the brewery for $9 per 12 oz bottle. Limit 5 bottles per person per day. Batch #2 was a blend of Bolita, Big Sound and 110K+OT Batch #2 all aged in bourbon barrels and it is easily my favorite fo the barrel releases we have done thus far. There are roughly 440 bottles being released.
Cigar City Brewing Beer Dinner at Ravenous Pig
Only 10 seats remain out of 60 for the Cigar City Brewing Beer Dinner at The Ravenous Pig in Winter Park on Monday August 17th. The menu features Cigar City Brewing Beer along side a creative menu prepared entirely from native Floridian ingredients! The 5 course meal will feature a different CCB beer paired with each course. And yes you can bank on the CCB crew bringing something unique from our cellar stash to throw into the mix, because it isn't a beer dinner till someone pops open one of those fancypants limited release beers!
This will likely sell out before next week, so if you are interested call The Ravenous Pig 407-628-2333 ASAP. Seats are $65 per person and includes all food and beer but does not include tax and gartuity.
The Menu is as follows:
Monday, August 17th, 2009, 6pm. A beer dinner pairing the great beers from Cigar City Brewing with the fantastic cuisine of The Ravenous Pig. The entire food menu will be made only from Florida ingredients, and all beers, of course, from Tampa. . . .
Reception – Guava Grove Saison
Fried Apalachicola oyster, bacon fat aioli and crab, charred corn, and bacon hushpuppies.
First Course – Jai Alai IPA
Hamachi ceviche, shaved fennel, cucumber, red onion, cilantro, orange-habanero sorbet.
Second Course – Maduro Brown Ale
Florida clams and house-made sausage, Anson Mills polenta cake, Maduro Brown Ale sauce.
Third Course – Cedar Aged IPA
Cedar-smoked prosciutto-wrapped rabbit loin, creamless "creamed" corn, plum jam.
Dessert – Bolita Double Nut Brown Ale
Butterscotch tart, chocolate espresso crust.
Seats are $65 per person (does not include tax or gratuity) and are very limited. Purchase your seats soon at The Ravenous Pig, 1234 N. Orange Ave in Winter Park.
Brooklyn Brewmaster's Reserve ~ Sorachi Ace
Brooklyn Sorachi Ace
Most Brooklyn beers are made with a blend of hop varietals. As a chef does with spices, we look to get the best qualities of each hop and create a harmony of flavors and aromas. However, a few years ago, we ran into a hop unique enough to deserve its own moment in the sun. A large Japanese brewery first developed the hop variety "Sorachi Ace" in 1988. A cross between the British "Brewer's Gold" and the Czech "Saaz" varieties, it exhibited a quality that was unexpected - it smelled really lemony.
The unique flavor of Sorachi Ace was bypassed by the big brewers, but we think it's pretty cool. Brooklyn Sorachi Ace is a classic saison, a cracklingly dry, hoppy unfiltered golden farmhouse ale, but made entirely with now-rare Sorachi Ace hops grown by a single farm in Oregon. We ferment it with our special Belgian ale strain, and then add more Sorachi Ace hops post-fermentation. After the dry-hopping, the beer emerges with a bright spicy lemon zest aroma backed by a wonderfully clean malt flavor. It tastes like sunshine in a glass, and that suits us just fine, especially with seafood dishes. Time to get your summer on, people.
Malt: German two-row Pilsner Malt
Hops: Oregon-grown Sorachi Ace
Yeast: Our special Belgian strain
O.G.: 14° Plato
Samuel Adams Utopias 2009 Update
"The small batch release comes from just 53 barrels all brewed, blended and aged at the Samuel Adams Brewery in Boston. The exclusive, limited distribution brew will be available at select specialty beer and liquor stores starting in November for a suggested retail price of $150.00 per bottle."
Otakuden's Sunshine & Bitches Slap-It-To-Ya O-town Throwdown ~ RateBeer
better late than never...
Samuel Smith's Stingo
if you don't already know about it, then you do now. good luck finding it. very very very limited release from the historic Samuel Smith Brewery in Yorkshire, England.
Yorkshire beer has long held a fine reputation for its quality, well beyond the boundaries of the country. Historically, this may in no small part be due to the almost unique use by the county's brewers of the Yorkshire Stone Square method of fermentation; a system which only spread to a very limited extent to the counties of Lancashire and Nottinghamshire, but not, seemingly, elsewhere.
The method adopted almost universally throughout the rest of the country is known as the skimming system. In this system, the head of yeast formed during the beer's fermentation is skimmed off its surface into outlets at the side of the fermentation vessels.
The only other truly regional fermentation system is the Burton Union System, in which the fermentation takes place in long rows of interconnected casks, known as Unions. The particular suitability of the Union System to the production of pale and strong ales led to its almost complete adoption by the brewers of Burton-on-Trent, though brewers from other areas may have shared in contributing to its ultimate high level of development.
Two sources attribute the invention of the "stone square" system of brewing to Timothy Bentley of the Lockwood Brewery near Huddersfield: in a brief history of Bentley & Shaw Ltd., the company founded by Timothy Bentley, and a history of Bentley's Yorkshire Breweries Ltd., founded by one of his sons, Henry Bentley. The Lockwood Brewery history also suggests that Timothy Bentley was acquainted with Doctor Joseph Priestley, or had at least made full use of the scientist's work relating to the brewing industry. Sigsworth, in considering the possibility of a collaboration between the two men concerning the development of the stone square system, states that there is a close resemblance between the experiments conducted by Priestley and the principles upon which the stone square system works, in particular the impregnation of the beer with carbon dioxide. He concludes that the work conducted by Priestley whilst living close to the Meadow Lane Brewery of Jacques and Co., Leeds, is adequately substantiated, but that the Bentleys' connection with the scientist is attested only by the reference in the two advertising brochures, published at least a century later.
The yeast used in the Yorkshire system is unusual in that it acts particularly slowly and requires frequent rousing and aerating if it is to work properly. This action is due in part to the yeast's strongly top-fermenting qualities, which cause it to rise rapidly to the surface of the fermenting wort and thereby reduce its ability to perform its task of converting sugar into alcohol and carbon dioxide. The beers produced by the system, however, "drink very full for their gravities, and which, since they retain large quantities of carbon dioxide, are full of life." The effervescent nature of the beers brewed by the stone square system help to protect them from airborne infection during fermentation; it may also offer an explanation for another, peculiarly Yorkshire tradition, that of dispensing beer by means of handpumps fitted with autovac equipment, utilizing a very tight sparkle. The agitating action of the handpump displaces much of the dissolved carbon dioxide gas and at the same time introduces air into the beer. It is the air which produces the smooth texture to the beer and supports the long lasting, creamy head, so beloved of all serious beer drinkers in the Yorkshire area.
The stone square is so called because the fermentation vessels themselves were once constructed from large slabs of hard local stone, such as were the products of the quarries of the Elland flagstones. This type of stone is, even today, much prized as a paving material for the streets of London. The square consists of four large slabs of stone for the sides and a fifth for the base, all being fastened together by means of recesses cut into the stone and secured laterally by iron bolts. A second square, about three or four inches less in height, is constructed so as to surround the first, leaving a narrow gap of about two inches all round the external surface of the first square. Into this space either warm or cold water can be introduced thereby acting as an attemperator; surplus water simply flowing away over the top.
Above the inner square is placed another horizontal slab surmounted by a second chamber; of the same area as the outer square beneath, about thirty inches deep and constructed in a similar manner. In the centre of the base of the upper chamber (which acts as a yeast trough) there is a man hole of eighteen inches diameter, surrounded by a stone collar of about six inches in height, into which fits a stone lid with a handle. Close to one of the corners of the covering slab are located two valves of about three inches diameter to which chains are attached. A long pipe extends beneath one of the valves to within a few inches of the bottom of the lower chamber; it is known as the "organ-pipe." The whole massive weight of the structure is carried on large stone pillars, and the chambers themselves are rendered watertight by the application of water resistant cement to all the joints. An additional item required for the use of stone squares is a simple pump of three inches diameter and six inch stroke, which is used to pump wort from the lower to the upper chamber.
W.J. Sykes, in his book the Principles and Practice of Brewing, gives the following description of the operation of the Yorkshire stone square: The wort is pitched with one to twelve pounds of yeast per barrel at a temperature of 58 to 59 degrees Fahrenheit. The valve at the upper end of the organ-pipe is closed and a portion of the wort run into the upper chamber; the yeast is then thoroughly roused (vigorously mixed) in with this, the valve opened, and the mixed yeast and wort allowed to flow into the lower chamber. When the whole of the wort has been collected and pitched, it is left undisturbed for 36 hours, at the end of which it should have risen to about 62 degrees Fahrenheit. It is now roused for the first time, the rousing being repeated every two hours during the next twelve hours, at the expiration of which (48 hours after pitching), pumping commences. Before starting the pump, the valve of the organ-pipe is shut and as much wort is dumped into the upper chamber as is delivered by fifteen strokes of the pump; it is then well roused, so as to mix in the yeast which has risen through the man hole, after which the valve is opened and the wort allowed to flow back into the lower chamber. Pumping and rousing are repeated every two hours, the number of strokes of the pump being increased at each repetition of the operations, beginning with fifteen strokes for the first pumping, and increasing by ten at each pumping. This is continued until the wort has reached a gravity of some 1 to 11 degrees higher than that required to finish.
During the whole period of fermentation the temperature of the wort is kept within the necessary limits by means of the attemperating jacket. When the pumping and rousing stage is passed the organ-pipe valve is closed and the yeast which rises through the man hole removed every four hours. After each removal the valve is opened for a short time to allow the beer which has drained from the yeast to run down into the lower compartment. When, by observing the surface of the beer, the yeast appears fully removed, the temperature of the beer is gradually brought down by attemperating to 60 degrees Fahrenheit, or a little lower. The man hole is then covered with the cap, and the contents of the square allowed to remain undisturbed for two days, by which time the beer is ready for racking into trade casks.
Stone squares of the type described above, were probably in use from the latter years of the eighteenth century and were well established by the 1830s. A lease taken out by Samuel Webster in May 1838 describes the working room of the Fountain Head Brewery as containing three double cisterns, with a cistern on top of each to hold yeast, three large cocks and pipes for water. By the beginning of the present century, slate began to replace stone as the material for construction of squares, an internal attemperator being used instead of a surrounding water jacket. By the 1920s, although very expensive, aluminum began to be introduced for the construction of fermenting vessels.
The new material was much easier to keep clean and maintain than either stone or slate, and it did not suffer from the same restrictions in dimensions. With the new material came changes in the design of the squares, the upper yeast chamber disappearing on the grounds of cost and easier cleaning. Many breweries, however, continued to rouse and aerate their beers as had been done with the stone square system, but the yeast trough was replaced by the more commonplace skimming system. One of the last remaining users of Yorkshire squares, though of slate construction, are Samuel Smith of Tadcaster who pride themselves on the traditional nature of their brewing techniques. Near neighbours, John Smith, have retained a single stone square, along with its ancillary equipment, which is on display in a museum type gallery in their new brewhouse, formerly the square room.
One or two sets of stone squares have survived on the sites of former breweries in a derelict state, no doubt owing to the expense and difficulty of removing them, and await the attentions of brewery and industrial historians.
Maui Brewing heads to Stone's 13th Anniversary Cel...
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Cigar City news
Cigar City bottles Bolita Brown
2009 WaZoo Beer Fest Results
BEERporting - Downtown Produce
Will You Drink Beer In A Box?
Mikkeller Black Tie Barrel Aged Imperial Stout
the leaves haven't even begun to change...


text:
Practical Look At Microeconomics
Race and Income Inequality
Global Trade Guide
Economy Economics
Who Was David Ricardo?
David Ricardo (1772–1823) was a classical economist best known for his theory on wages and profit, labor theory of value, theory of comparative advantage, and theory of rents. David Ricardo and several other economists also simultaneously and independently discovered the law of diminishing marginal returns. His most well-known work is the Principles of Political Economy and Taxation (1817).
David Ricardo was a classical economist who developed several key theories that remain influential in economics.
Ricardo was a successful investor and member of Parliament who took up writing about economics after retiring young on his fortunes.
Ricardo is best known for his theories of comparative advantage, economic rents, and labor theory of value.
Understanding David Ricardo
Born in England in 1772, one of 17 children, David Ricardo began working with his father as a stockbroker at the age of 14. He was disowned by his father at 21, however, for marrying outside his religion. His wealth came from his success with a business he started that dealt government securities. He retired at the age of 41 after earning at estimated £1 million speculating on the outcome of the Battle of Waterloo.
After retiring at age 42, Ricardo purchased a seat in Parliament for £4,000, and he served as a member of Parliament. Influenced by Adam Smith, Ricardo held company with other leading thinkers such as James Mill, Jeremy Bentham, and Thomas Malthus. In his Essay on the Influence of a Low Price of Corn on the Profits of Stock (1815), Ricardo conceptualized the law of diminishing returns with respect to labor and capital.
Ricardo wrote his first article on economics, published in "The Morning Chronicle," at the age of 37. The article advocated for the Bank of England to reduce its note-issuing activity. His 1815 book, Principles of Political Economy and Taxation, contain his most well-known ideas. Ricardo's principle contributions to economic theory are:
Among the notable ideas that Ricardo introduced in Principles of Political Economy and Taxation was the theory of comparative advantage, which argued that countries can benefit from international trade by specializing in the production of goods for which they have a relatively lower opportunity cost in production even if they do not have an absolute advantage in the production of any particular good. For example, a mutual trade benefit would be realized between China and the United Kingdom from China specializing in the production of porcelain and tea and the United Kingdom concentrating on machine parts. Ricardo is prominently associated with the net benefits of free trade and the detriment of protectionist policies. Ricardo's theory of comparative advantage produced offshoots and critiques that are discussed to this day.
Labor Theory of Value
Another of Ricardo's best-known contributions to economics was the labor theory of value. The labor theory of value states that the value of a good could be measured by the labor that it took to produce it. The theory stated that the cost should not be based on the compensation paid for the labor, but on the total cost of production. One example of this theory is that if a table takes two hours to make, and a chair takes one hour to make, one table is worth two chairs, regardless of how much per hour the makers of the table and chairs were paid. The labor theory of value would later become one of the foundations of Marxism.
Theory of Rents
Ricardo was the first economist to discuss the idea of rents, or benefits that accrue to the owners of assets solely due to their ownership rather than their contribution to any actually productive activity. In its original application, agricultural economics, the theory of rents shows that the benefits of a rise in grain prices will tend to accrue to the owners of agricultural lands in the form of rents paid by tenant framers. Ricardo's idea was later also applied to political economy, in the idea of rent seeking, where the owners of assets who can benefit from public policies that direct increased rents toward them have, and act on, an incentive to influence public policy.
Ricardian Equivalence
In public finance, Ricardo wrote that whether a government chooses to finance its expenditures through immediate taxation or through borrowing and deficit spending, the results for the economy will be equivalent. If taxpayers are rational, then they will account for any expected increase in future taxation to finance current deficits by saving an amount equivalent to current deficit spending, so the net change to total spending will be zero. So if a government engages in deficit spending to boost the economy, then private spending will just fall by an equivalent amount as people save more, and the net effect on the aggregate economy will be a wash.
Labor Theory Of Value Definition
The labor theory of value (LTV) was an early attempt by economists to explain why goods were exchanged for certain relative prices on the market.
Comparative advantage is an economy's ability to produce a particular good or service at a lower opportunity cost than its trading partners.
What Is Trade?
A basic economic concept that involves multiple parties participating in the voluntary negotiation.
Law of Diminishing Marginal Returns
The law of diminishing marginal returns states that there comes a point when an additional factor of production results in a lessening of output or impact.
Karl Marx was a 19th century philosopher, author and economist famous for his ideas about capitalism and communism. He was the father of Marxism.
Modern Monetary Theory (MMT) Definition
Modern Monetary Theory (MMT) is a macroeconomic theory that says government spending in countries with complete control over their own fiat currency should not be restrained by fears of rising debt.
What Is the Ricardian Vice?
What Is International Trade?
How 5 Influential Economists Changed Americas History
Adam Smith: The Father of Economics
John Maynard Keynes - Giant Of Finance
Is It Time for a Universal Basic Income?

redpajama_set_name: RedPajamaCommonCrawl


text:
Home » Cars » Chevrolet » 2016 Chevrolet Camaro – sixth-gen pony car debuts
2016 Chevrolet Camaro – sixth-gen pony car debuts
In Cars, Chevrolet, International News	/ By Danny Tan	/ 18 May 2015 10:17 am / 12 comments
It's never fun to play alone, so the sixth-generation Ford Mustang will be happy to hear that GM has unveiled the 2016 Chevrolet Camaro. The latest Camaro, also in its sixth generation, is touted as not only the best Camaro ever, but one of the best performance cars available. LT and SS models will go on sale late this year.
GM's pony car is all new, with only two parts carried over from the fifth-gen – the rear bowtie emblem and SS badge. Weight reduction was a main goal – around 70% of the architectural components are unique to Camaro, and while structural rigidity was increased by 28%, body-in-white mass was reduced by 60.5 kg.
Add in an aluminium instrument panel frame (instead of steel, 4.2 kg saved), and aluminium front suspension links plus steel rear suspension links with lightening holes (12 kg less) among other things, total curb weight was cut by more than 90 kg.
"The driving experience is significantly different. Immediately, you will notice how much lighter and more nimble the Camaro feels. That feeling increases when you drive the Camaro harder – it brakes more powerfully, dives into corners quicker, and accelerates faster than ever," said Aaron Link, the Camaro's lead development engineer.
The Camaro features a new MacPherson strut front suspension with Camaro-specific geometry. The double-pivot design provides a more precise feeling of control, including more linear and communicative feel from the quick-ratio electric power steering. At the back, a new five-link independent suspension imprives wheel control and reduces "squat" during acceleration. Magnetic Ride Control, previously limited to the Camaro ZL1, is available on the Camaro SS for the first time.
All 2016 Camaros offer Brembo brakes. 345 mm front rotors with four-piston fixed calipers and 338 mm rear rotors with four-piston fixed calipers are standard on SS, while the LT can be had with 320 mm front rotors with four-piston calipers and 315 mm rear rotors with single-piston sliding calipers. 18-inch wheels are standard on the LT, while the SS gets 20-inch rims. The bigger rollers are optional for the former.
The new Camaro will be offered with six different powertrain combos. The LT's standard engine is a new 2.0 litre turbo with 275 hp and 400 Nm, 90% of the latter available from 2,100 to 3,000 rpm. The four-pot will deliver 0-96 km/h (0-60 mph) acceleration in less than six seconds and offer the best ever fuel economy on a Camaro. To compare, the S550 Mustang's 2.3 litre EcoBoost four-cylinder makes 310 hp and 434 Nm, good for 0-100 km/h in 5.4 seconds.
An all-new 3.6 litre V6 is available in the Camaro LT, producing 335 hp and 385 Nm. The engine incorporates a trio of technologies for efficiency and performance, including direct injection, variable valve timing and, for the first time, Active Fuel Management cylinder deactivation, which disables two cylinders under light throttle to enhance efficiency.
The 2.0 turbo and 3.6 V6 engines are offered with a six-speed manual or the all-new Hydra-Matic 8L45 eight-speed auto with shift paddles. It's based on the 8L90 eight-speeder, but scaled to suit smaller engines. It offers an estimated 5% efficiency improvement over a comparable six-speed auto, GM says.
The SS is powered by the 6.2 litre LT1 V8 engine introduced on the Corvette Stingray. About 20% of the components are specific for the Camaro's architecture, including new, tubular "tri-Y"-type exhaust manifolds. The direct injection VVT engine comes with Active Fuel Management on automatic models. Output is 455 hp and 617 Nm, making it the most-powerful Camaro SS ever.
The LT1 is available with a six-speed manual – with new Active Rev Match that blips the throttle for perfectly timed downshifts – or the Hydra-Matic 8L90 paddle shift eight-speed auto. With the improved handling and performance, Chevy says the Camaro SS delivers better lap times than the fifth-gen's track-focused Camaro 1LE package.
Sound is very important, and all three have enhanced voices. The 2.0 turbo features active noise cancellation, which uses sound waves to cancel unwanted cabin noise. Models equipped with the Bose audio system also feature engine sound enhancement, which "amplifies the native sounds" of the four-pot, and can be disabled if you prefer things natural.
Both the V6 and V8 feature mechanical sound enhancers – resonators that direct induction noise from the engine bay into the cabin. They are also available with a dual-mode exhaust, which features electronically controlled valves that bypass the mufflers under acceleration, delivering improved performance and louder tunes.
Last but definitely not least is the design. It's immediately recognisable as a Camaro, but the exterior is more sculpted and muscular than before, while looking lower and wider too, even though it is within five centimetres of the outgoing car's footprint.
"From every angle, you'll never mistake this for anything but a Camaro. We've taken that iconic design and amplified its proportions to reflect a more dynamic driving experience – like the T-shirt on a muscular physique," describes Tom Peters, design director. So, which looks better, Camaro or Mustang?
The interior is brand new and looks a lot more special than the previous cabin. Two analogue dials dominate the instrument cluster, but an eight-inch-diagonal high-definition centre screen that can be configured to provide navigation, performance, and infotainment features can be specified. Another eight-inch screen, in the centre of the dash, serves as the interface for the enhanced next-gen MyLink system.
You would have noticed the unconventional placement of the central air vents, located below the big screen and just ahead of the gear knob. That's not the only thing unique about the vents – their rings act as temperature controls, a different kind of integrated controls from those on the new Audi TT.
No more handbrake-yanking showboating now, because GM has opted for an electronic parking brake. This has enabled designers to reposition the cup holders so to not get in the way of manual gear shifting.
An available LED ambient lighting system – integrated in the dash, door panels and center console – offers 24 different colours, as well as fade and transition effects. There's even a theatrical "car show" mode that cycles randomly through the entire colour spectrum when the Camaro is parked! The ambient lighting is one of eight attributes the driver can adjust using the Camaro's new Driver Mode Selector, which has Snow/Ice, Tour, Sport and – on SS models – Track settings.
To go on sale late 2015, the 2016 Camaro will be produced at GM's Lansing Grand River plant in Michigan.
General Motors Executive Vice President Global Product Development Mark Reuss introduces the 2016 Chevrolet Camaro at its world debut Saturday, May 16, 2015 on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque – for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by John F. Martin for Chevrolet)
The 2016 Camaro SS was introduced on May 16, 2015. It's the most powerful Camaro SS in the car's history, with a new 6.2L LT1 V-8 engine producing an estimated 440 horsepower and 450 lb-ft of torque. It is offered with an all-new eight-speed automatic transmission, as well as a six-speed manual.
Chevrolet introduced the all-new 2016 Camaro on May 16, 2015. For the first time in the car's history, it is offered with a turbocharged engine – a new 2.0L turbo producing an estimated 270 horsepower and delivering an estimated 30 mpg highway.
General Motors Executive Vice President Global Product Development Mark Reuss introduces the 2016 Chevrolet Camaro at its world debut Saturday, May 16, 2015 on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque – for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by Jeffrey Sauger for Chevrolet)
The all-new 2016 Chevrolet Camaro offers an all-new, fourth-generation 3.6L V-6 rated at an estimated 330 hp. It incorporates fuel-saving cylinder deactivation technology, along with direct injection, to balance performance with efficiency.
The 2016 Chevrolet Camaro SS features an aerodynamically optimized design, with hood vents that channel air that passes through the grille and radiator out and over the top of the car, reducing front-end lift.
The 2016 Chevrolet Camaro is unveiled Saturday, May 16, 2015 at its world debut on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque – for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by Jeffrey Sauger for Chevrolet)
The 2016 Chevrolet Camaro is unveiled Saturday, May 16, 2015 at its world debut on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque – for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by John F. Martin for Chevrolet)
The 2016 Chevrolet Camaro was introduced May 16, 2015, at a special event in Detroit. The all-new muscle car is approximately 200 pounds lighter than the current model and offers more powerful V-6 and V-8 engines.
An all-new, driver-focused interior in the 2016 Chevrolet Camaro features performance-optimized ergonomics, including new seats, a new, flat-bottom steering wheel and a new center console designed for easier manual-transmission shifting.
General Motors Executive Vice President Global Product Development Mark Reuss introduces the 2016 Chevrolet Camaro at its world debut Saturday, May 16, 2015 on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque Ð for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by Jeffrey Sauger for Chevrolet)
The 2016 Chevrolet Camaro is unveiled Saturday, May 16, 2015 at a special event on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque Ð for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by Steve Fecht for Chevrolet)
General Motors Executive Vice President Global Product Development Mark Reuss introduces the 2016 Chevrolet Camaro at its world debut Saturday, May 16, 2015 on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque Ð for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by John F. Martin for Chevrolet)
Camaro enthusiasts get a closer look at the 2016 Chevrolet Camaro after its world debut Saturday, May 16, 2015 on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque Ð for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by Jeffrey Sauger for Chevrolet)
Camaro enthusiasts get a closer look at the 2016 Chevrolet Camaro after its world debut Saturday, May 16, 2015 on Belle Isle in Detroit, Michigan. The sixth-generation Camaro is faster, lighter and more nimble. Engine options include a 2.0L Turbo, an all-new 3.6L V-6 and the LT1 6.2L V-8, which is SAE-certified at 455 horsepower and 455 lb-ft of torque – for the most powerful Camaro SS ever. Each engine is available with a six-speed manual or eight-speed automatic transmission. (Photo by Jeffrey Sauger for Chevrolet)
Research Chevrolet Cars at
Chevrolet Sonic RM 78,888
Chevrolet Sonic Sedan RM 76,888
Chevrolet Malibu RM 155,444
Chevrolet Cruze RM 103,888
Chevrolet Orlando RM 119,766
Chevrolet Colorado RM 97,053 - RM 129,190
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Danny Tan loves driving as much as he loves a certain herbal meat soup, and sweet engine music as much as drum beats. He has been in the auto industry since 2006, previously filling the pages of two motoring magazines before joining this website. Enjoys detailing the experience more than the technical details.
Areyousure on May 18, 2015 at 10:20 am
It looks stupid to have the aircond blowing at the gear knob level, lololol …
viewer on May 18, 2015 at 11:17 am
You can always close it off, dickhead.
mikey on May 18, 2015 at 1:30 pm
The aircon vent would still be there dickhead
EvoMisfiring on May 18, 2015 at 10:34 am
Exterior looks like a american toyota camry/lexus lfa-based front view.
heybadigol (Member) on May 18, 2015 at 10:35 am
Nice car. But whoever is driving the manual car is gonna have cold hands when its set to cold or hot if you're driving in winter. And how do you reach the AC vents to control the temp if the gearbox is in the way?
ts on May 18, 2015 at 11:03 am
Bumblebee can always change the location of the a/c vents so no worries.
Salwani85 on May 18, 2015 at 11:10 am
The middle aircond blower is at awkward position…you want to cool your hand only ?
ss427 on May 18, 2015 at 11:20 am
Great job in updating the Camaro GM… but… is there a need to position the a/c vents that low? And just right behind of the shifter?! I want a cool ride, not a frozen finger and hand…
Anyway I can see that GM is trying to inject some 'International' flavors to the good old American muscle car. The way the front DRL is positioned, and the overall look of the front bumper… it looks too Asian and maybe French.
A true blue American muscle car can be high tech without loosing its ID… Both Ford and Dodge did much better jobs in terms of merging big muscles with modern lightings and styling elements. The Dodge Challenger DRLs are rings on all 4 round headlights
GM did just that in the prev gen Camaro, and I thought I was pretty slick and integrated.
The new one, well the lights looks soft and not much 'purpose'
Janji najix tak ditunaikan,penipu Rakyat! on May 18, 2015 at 11:31 am
The Aircond blower position is perfect. Bumblebee want it, I knew!
Sam Teh on May 19, 2015 at 6:28 am
Yeah, when transformed, the stick become his dick
shawal on May 18, 2015 at 6:06 pm
From the rear 3/4 it has a hint of hyundai genesis coupe….
Not a looker this one compare to the mustang,but looks are subjective, but it might be more enjoyable to drive….
roxas on May 18, 2015 at 9:01 pm
looks awesome to me ~ if only will be made available here
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text:
using System;
using System.Diagnostics;
using System.Runtime.InteropServices;
using Dargon.Ryu;
using Dargon.Services.Clustering;
using NMockito;
using Xunit;

namespace Dargon.Services {
   public class RefTests : NMockitoInstance {
      private static readonly Guid kWartyAccountId = Guid.NewGuid();
      private static readonly Guid kFredAccountId = Guid.NewGuid();
      private const int kTestServicePort = 30041;

      [Fact]
      public void Run() {
         var ryu = new RyuFactory().Create();
         ryu.Setup();
         var serviceClientFactory = ryu.Get<ServiceClientFactory>();
         var serverServiceClient = serviceClientFactory.Local(kTestServicePort, ClusteringRole.HostOnly);
         serverServiceClient.RegisterService(new ExampleImplementation(), typeof(ExampleInterface));

         var clientServiceClient = serviceClientFactory.Local(kTestServicePort, ClusteringRole.GuestOnly);

         var remoteService = clientServiceClient.GetService<ExampleInterface>();

         const string kValueA = "A";
         const string kValueB = "B";
         string a = kValueA, b = kValueB;

         var sw = new Stopwatch();
         for (var i = 0; i < 10; i++) {
            sw.Restart();

            remoteService.Swap(ref a, ref b);

            AssertEquals(kValueB, a);
            AssertEquals(kValueA, b);

            remoteService.Swap(ref a, ref b);

            AssertEquals(kValueA, a);
            AssertEquals(kValueB, b);

            Debug.WriteLine("Two swaps performed in: " + sw.ElapsedMilliseconds);
         }
      }

      [Guid("2257424F-C403-4CA2-A670-8F1FD896F2FB")]
      public interface ExampleInterface {
         void Swap(ref string a, ref string b);
      }

      public class ExampleImplementation : ExampleInterface {
         public void Swap(ref string a, ref string b) {
            var temp = a;
            a = b;
            b = temp;
         }
      }
   }
}

redpajama_set_name: RedPajamaGithub