So a few of us from the old juke joint went out to Big Lug Canteen a few weeks ago for the third stop on our local brewery tour, and we were joined by the lovely and beguiling Shane White, who has a whole blog devoted to his quest to quaff one thousand different malted grain and hops concoctions. We discussed the pros and cons of pouring into a mug versus drinking from the container, whether said mugs should be frosted or not, and the quality of the brews they’re tapping at Black Circle. Alas, Shane and I did not agree on much—except that Black Acre’s Cherry Ol’ Fritz is freaking awesome—but that’s okay, because lively debate is good for the soul. Plus, sharing one’s experiences with the metastasizing phenomenon that is craft beer can, I think, lead to only one thing—discovering and enjoying more fine craft beer.
Naturally, I decided to steal Shane’s idea, but with a couple of differences. (Those of you who remember Vanilla Ice explaining how the bass line in “Ice Ice Baby” differed from the bass line in “Under Pressure” because of a single one-eighth note will likely see where I am coming from with this argument.) I’m not shooting for a thousand, and I’m not making a whole new blog. See how different it is? So yeah, I’m stealing Shane’s idea. And I’m going to post pictures of beer I poured into frosted mugs.