The Brooklyn Growler

"Life is all skittles and beer." — Tom Lehrer

Sampler Pack: Craft Beer Regions & Cocktail Shakin’

Here are some tabs I need to close on my browser before Hurricane Earl smacks New York in the face:

• Eater’s new weekly column on craft beer focuses this week on the regions of craft beer [Eater].

• Cooking Issues examines the science of shaking cocktails [Cooking Issues].

• The New York Times profiles Cobble Hill’s new restaurant Strong Place, which has 24 rotating taps of American beers [New York Times].

• An oldie but a goodie, now-defunct Brewing Techniques delves into yeast-culturing practices for homebrewers [Brewing Techniques].

• Badges are now available for the New York Craft Beer Week, Sept. 24 – Oct. 3 [New York Craft Beer Week].

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Rules for Drinking & Writing

There’s an interesting article in The New York Times today by Geoff Nicholson on the subject of literary drinking. Basically, drink what you know and write the same, even though sometimes either one will give you a hangover. As Mr. Nicholson says better than I just did –

However, the biggest problem with trying to establish rules about things as personal as drinking or writing is that however good the advice, the person on the receiving end is never going to be able to take somebody else’s word for it. You have to find out about these things for yourself, usually the hard way. You write and drink as you see fit, partly out of choice, often out of need, and if you wake up next morning, look back on what you’ve done and feel mortified and shaken — well, maybe you’ve learned something. But this lesson is never transferable. Somebody tells you not to mix Zima with Drambuie, somebody says that rewriting Icelandic myths in the style of Candace Bushnell is a really bad idea, but you may feel compelled to go ahead and do it anyway.

That’s all for me today. It’s my birthday and I’m beginning to get the cocktail-hour itch. I will say, though, on the subject of hangovers – the only cure for them I’ve ever found is to not drink. Which is fine and all. All things in moderation, of course. But then where would you be, really?

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