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For the love of beer

 

It's summertime - time to quench the thirst

Our beer columnists, Michael and Sali Duling, are taking a break after this column. A job promotion has led Michael to travel the Southeast, leaving him little time for his column.

Be careful what you wish for.  In April it was still too cool for me to be doing more than dreaming of IPAs. Fast forward to late July, 90 degrees at 8 pm and I’m sitting inside because it’s too hot outside.  Yes, I’m drinking an IPA though.
 
Dogfish Head’s The Perfect Disguise is a great way to get the dregs of a long workday out of your brain and relax. It’s tangy, with citrus hints of grapefruit and lemon but enough dry pine to even them out. Which leads me into this month’s column on fruity beers.
 
Many years ago, early in my beer journey, my brother introduced me to a local Athens brew with a Golden Retriever on the label. As I’ve been owned by many Goldens I immediately took a liking to that brewery and took a large sip. It was awful – it was grapefruit juice with a hint of beer – to my tastebuds. Others, more knowledgeable than I, declared it was wonderful and I sulked for the rest of the evening with my preferred Budweiser. Years later, I have come to enjoy responsibly fruited beers but lean more toward the drier, bitter ones.  
 
As it’s an incredibly hot month let’s talk about cool fruited beers or “summer beers.” There are quite a few types these days: IPAs, pilsners, lagers, shandies, radlers, sours, and gose.
 
A recent trip to a newer local brewery introduced us to several different fruited IPAs and radlers.  Monkey Wrench Brewing opened this past January on Martin Farm Rd in Suwanee. They have a facility that can hold quite a few people although the air conditioned tasting room was a more hospitable place to hang out during this heat wave and a ferocious thunderstorm.
 
If you’re looking for a fruit forward hit, I’d try the Westeryear Citra IPA. A West Coast style with a ton of citra hops thrown into the boil. Monkey Wrench also uses a whirlpool hop technique which preserves the hop oils better as they are added in after the boil and prior to the wort being chilled. A good example of the result of this technique can be found in their Brighter Future IPA a hazy, juicy NEIPA (New England India Pale Ale). 
 
If you’re looking for something light and refreshing try their radlers. I’d Radler Be Drinkin’ comes in Lemon Mango and Peach versions at 6%. They are a little step up in ABV from your typical session beers which generally fall under 5%. Radlers, what’s that you say? It’s a beer mixed with fruit juice, similar to a Shandy, but where Shandy is a British drink, Radler is the German version developed in 1922. Radler means cyclist in German and the story goes that a large peloton of cyclists showed up at a bar unequipped to handle that many drinkers so they cut the beer with lemon soda and it was a hit.

Shandies, to give the Brits equal time, were a mix of champagne and ale but also grew to include ginger beer, lemonade and various juices. I didn’t see any bikes at Monkey Wrench but they were fully stocked with tasty brews.
 
If those beers are just too far outside your comfort range they have a good stout “We Are Your Monkey Wrench” and definitely try the Tripel Header.  
 
Other summer beverages that have gone through our home fridge rotation and showed up time and time again are: Dogfish Head Sea Quench Ale, a session sour that makes an excellent recovery beer after working in the heat. My first impression of this beer was again, yuck. I wasn’t being fair and entered the tasting with the preconceived notion that this was going to taste like beer. My taste buds reeled with the sourness. A couple months later on a hot day, I tried it again and approached it with no expectations. I’d liken it more to a margarita than a beer as the black limes give it a clean crisp taste and at 4.9% ABV it pairs well with a refreshing shower after yard work.
 
Terrapin Recreation Ale ­– a session beer at 4.7%, light on the bitterness with floral and citrus flavors. This beer is not an in-your-face taste but you also wouldn’t confuse it with a margarita. Another great deck or boat beer, at 141 calories, it’s right there with the typical soft drink. 
 
Cider Boys Strawberry Magic – a sweet cider but not overwhelmingly so. It’s definitely a porch sitting, drink at dusk. At 200 calories it’s a bit higher than the above and the ABV is 5%.
 
Stella Artois Cidre – clean, crisp and tasty with a very light cider taste. A little more carbonation than the others but still smooth and at 4.5% it’s a sessionable beverage and at 160 calories it won’t trash your workout efforts.
 
Michael suggested I add Yuengling Light Lager which is the epitome of summer session beer: (From Michael) – Let me defend that statement before Sali complains about no hop hit or fruity flavors. Yuengling Light is lager, so even though it is a light beer it retains a flavor. When you are loading a cooler full of beer and ice, this one makes sense when you will be having more than a couple.  99 calories and only 3.8% ABV! Yes, a session beer that tastes like beer!
 
Enjoy your summer, drink responsibly and show our local brewers some love!
 
 

Michael works around Lake Lanier and Sali is a contract negotiator in the data industry. They can be reached at lakesidenews@mindspring.com.








July 2020 column

Wheat - it's not just for bread!

That’s right, there are wheat beers available and you should add some to your summer plans. Wheat was an early part of beer making, as were many other different cereal grains. Beer was not only good, it was good for you. Brewing beer dates back some 13,000 years plus, depending on which researcher you ask. Nutrition was hard to come by other than animal proteins, yet beer was a good source of nutrients.  Also, it was generally safer than the water until semi modern times.
 
Beer served another purpose ­–  grain storage. As humans developed into hunter gatherers, they became decent farmers. As grain was produced more and more, beer was an effective method of storing crops. 
 
Sitting upon Weihenstephan Hill, located at Freising, just northeast of Munich, are the words “Oldest Brewery.” Weihenstephan Monastery Brewery is over 1,000 years old, and where it was all started by Benedictine Monks.  Despite being burned down multiple times, and formally taken over by the Bavarian State, beer-making continues to this day, following the “Reinheitsgebot” purity law that says beer must be made with only barley, hops, and water. Yes, yeast was used also but not listed in the purity law.
 
This brings us back to wheat, which has been in beer for a very long time. But why should you consider trying a hazy white wheat beer with a slightly different taste? Summer heat is why. Wheat beers are good in general, but they just seem to be more thirst quenching in summer. 
 
Wheat beers have a good amount of flavors in them, and they encompass a good amount of varieties. Wheat beers still usually have malted barley in them, but the quantity of wheat exceeds the barley. Berliner Weisse, also known as Belgian White, Gose and Lambic, are all beers with substantial amounts of wheat in their grain bills, but we will cover these in the future.
 
Weizenbier, or Hefeweizen, are my favorites. This is the German variety and is a good clean flavorful beer. The Belgian White beers are good, but just a little lighter on flavor in my opinion. Blue Moon is one of the more popular Belgian White beers. These are not going to be a yellow water type of light beer. You are going to have a well rounded full flavored taste in every sip. The good thing is, even when the heat gets to you and you might take some, let’s say large sips, the flavor is not over powering and you are ready for more. In winter, stouts are king, with big and powerful flavor. I would say wheat beers are the king of summer, easy drinking but not thin on taste.
 
Two other important varieties of wheat beers are Dunkelweizen, a dark wheat beer, and Weizenstarkbier which is a stronger wheat beer with more ABV. These are ideal summer-fall transition beers, although I like them anytime I am looking for something a bit different. Erdinger Dunkel is a great tasting Dunkel and fairly easy to find.
 
Wheat beers will also have a much lower IBU (International Bittering Units) level as hops are not a major component. If you are not into the IPA scene, these are going to be your new favorite! 
 
The hazy comes from yeast that is not filtered out, but intentionally included. This yeast will continue to cause some fermentation even in the bottle. Wheat beers will generally have a bit more carbonation. Some will have more yeast than others, and it may even pile up in the bottom of the bottle but it is harmless. 
 
In proper form, pour most of the bottle into your glass then swirl the remainder before finishing your pour. This will put all of the yeast into your glass for the full scent and taste enjoyment of the beer.
There are many breweries that make wheat beers these days, but some are true classics that are must try beers in this category.
 
Ayinger’s Brauweisse – Packs about 60 percent wheat in a style that is very popular, with an ABV of 5.1 percent. It is pale in color with flavors of fruits, a little clove and the ever present hint of  banana that comes with most wheat beers. A common beer that is easy to find, this beer is one of the consistently top rated wheat beers in the world. 
 
Hefe Weissbier – It comes in at 5.4 percent ABV, and is very well balanced on the tongue. The beer starts with a spicy clove flavor mingled with banana and malt flavors. This beer is also going to have a big yeast flavor and aroma, there is no doubt what style of beer you are drinking. 
 
Erdinger Dunkel – A great tasting Dunkel, my favorite hands down. This 5.3 percent ABV utilizes dark malts with the wheat and gives a full-bodied flavor that you don’t want to miss out on. Your tastebuds will pickup many different flavors in this beer, and they will be happy about it! 
 
If you go to Helen – about 40 minutes from Lake Lanier – for Octoberfest, this will be there and you need to have one.
 

June 2020 column

What one man would do for a brewery

“I would give my left nut to own a brewery.” That was the answer to a question posed to Nilanjan Datta. The question was “What do you want to do now that you are retiring?” And so, Left Nut Brewing was born.
 
The brewery is located inside the old Chicopee facility in Gainesville, just down the road from the well known golf course.  The building was originally constructed in 1927. It has a great industrial feel, but all of the wood warms the interior to sidestep the usual cold feeling from this type of building. The Chicopee area is named after the Chicopee Manufacturing Company, which was a subsidiary of Johnson and Johnson. There is a small display area showing some of the building’s history. It is worth looking at while you sip an adult beverage which we will now discuss.
 
The brew house and the tap room are all together in the heart of the facility. You are literally drinking your beer 20 feet from where it was brewed. The positioning of the brewing system, with several gleaming fermenters lined up, is a well placed backdrop for the taproom. Some breweries hide their equipment, while others only allow tours of the areas. Left Nut Brewing is hiding nothing, this is where all the magic happens.
 
As for the reason we came here, let’s grab a pint and enjoy the fruits of their labors. Summer is fast approaching, lighter colored beers will be the norm at breweries and Left Nut is no exception. Thankfully they have not forgotten the stout drinkers, rare as that is.
 
Berry Delish-us – A tropical stout at 7 percent. A raspberry hazelnut stout that is a bit different. A smooth and sweeter stout that is a nice departure from your usual bitterness. You’ll taste a raspberry hint in every sip, along with a hint of cocoa. A nice beer but, even for a stout drinker like myself, this is only a one per day beer as it tips the scale on the sweetness just a little too much for me.
 
Rapture – a blonde stout, yes blonde stout! At 5.6 percent, it’s a bit lighter than what you may expect. Nice and smooth from the nitro system. The coffee comes through subtly bitter, a coffee bitter not a hop bitterness so a bit easier on the other flavors. This is a good, easy drinking beer that packs in flavor where you don’t expect it due to the lighter appearance. The blonde stout is gaining in popularity. It’s a unique style, but a good flavor.
 
Hooch Shootin, New England Style IPA – Piney IPA, 6.5 percent boil and dry hopped, bitter, slightly juicy with Amarillo, Citra, and Mosaic hops. Great beer for a Saturday afternoon.
 
Wahoo Wheat – A traditional wheat beer coming in at 6.3 percent. Brewed with coriander and orange peel for subtle citrus sweetness. This is one that you can easily drink several of; this is smooth, slightly sweet and the citrus is a perfect blend for the wheat base.  For those who feel that wheat beers are not their thing, this one deserves a try as it is very well balanced. I like this beer and can see this being on the boat this summer.  
 
Mighty Banyan ­­– Double IPA at 9 percent, you will feel this a bit quicker than most! This is a very malty IPA, with a citrus, grapefruit and pine influence. This is a great tasting IPA for the IPA drinkers, but non-IPA drinkers will enjoy this beer also. The heavy malt quantity in the grain bill really comes through on this one, a very nice balance to the hop bitterness.  It is a heavy beer, with a lot of mouth feel that lets flavors linger. 
 
Sweet Magnolia ­– 4.5 percent  Golden Style Ale kissed with a subtle hint of mango. Quaffable and balanced, the quintessential summer beer. Light-bodied, easy to drink with a soft mouthfeel, slightly effervescent. Overall a nice, crisp beer to enjoy during the social distancing days and beyond when we are able to gather in crowds to play corn hole and listen to live music outside. This might be my new boat beer or beach beer.
 
As for the near future, Left Nut Brewing isn’t resting on their laurels. A light easy drinking lager is in the works for release this summer. Their goal was to create a lager to tie to Lake Lanier. Lake Gold Lager will be coming soon!
 
Another beer style that has gained in popularity in the last few years is the milkshake IPA, and here they come! In the works for later this year are three that sound great, only to be made better by the inclusion of fresh fruits from Jaemor Farms at harvest time:  Strawberry Milkshake IPA, Blackberry Milkshake IPA and Peach Milkshake IPA are all being released later this year.
 
A project with The Chattahoochee Riverkeeper is in the works as well, Pure Source IPA is coming this summer. LNB is at the headwaters of the Chattahoochee River, indicating the reason behind the name. A June release is set along with a portion of the proceeds going to The Chattahoochee Riverkeeper. It will contain Cashmere and Azacca hops which are not common hops, but impart interesting qualities and aromatics. This is a must taste as it is sure to be a great IPA and will also benefit a great organization. 



May 2020 column

 

An explanation of Inda Pale Ales

It’s mid-April, the air is green with pollen and everything is in bloom. I’m dreaming of refreshing, piney IPAs, yet the evenings are still a little cool for my dreams to come true. So while I drink a Founders Curmudgeon’s Better Half old ale, lets talk IPAs and dream of summer on the lake or grilling in the backyard with friends. To me, there’s nothing more refreshing than an IPA but I’m getting ahead of myself.
 
Your monthly history lesson:  IPAs or India Pale Ales were developed in the 1800s to successfully endure long sea voyages and quench the thirst of those in far off countries, purportedly British troops, but non-military buyers lined up as well. A large amount was shipped to India, via hogshead casks, hence the export version of pale ale was named India Pale Ale.  IPAs were more heavily hopped than other beers and this helped keep their taste well preserved for the journey. The age of refrigeration was ushered in and IPAs lost favor. Fast forward to 1976, the craft beer age was starting and IPAs regained favor. These days they are quite the sensation with the many different styles and sub categories.  
 
Beer is measured by several standards with one being IBU (International Bitterness Units). It is a self-explanatory measurement, ostensibly to let people know how bitter a beer may be. However it shouldn’t be used by itself as other factors may mask the perceived bitterness. A high IBU may have a maltier profile that would mask bitterness. My advice: Ask for a taste if you think a high IBU may be out of your range.
 
Other measures of beer are the original and final gravity measurements. Typically when we refer to high gravity beers we are referring to the measurements taken during the brewing process. Original gravity (OG) measurements calculate the fermentable and unfermentable substances in the wort before the fermentation process. This simple test gives us the potential alcohol level when the process is finished.  When we are ready to bottle, we test it again to determine Final Gravity (FG) to see how our theory proved out, it’s usually pretty accurate. IPAs are generally considered high gravity beers. They can vary in ABV from 5%-20%-plus when you look at session beers versus a Dogfish Head 120 minute IPA (which could understandably be confused with a barley wine). You won’t find this beer in Georgia due to its high alcohol content but if you ever have a chance to try it, split it with a good friend.
 
There are many different IPAs and now we also have sub-IPAs.  They run the gamut from irresponsibly hopped to general public, with an easy drinking hop level.  At least that’s how I describe IPAs to my husband. He prefers a more thoughtful beer drinking experience and I am a self-described hophead. I love it when a brewery pushes the limit on their hops, but neither of us wants to be hit in the head with a grapefruit when sipping.
 
Arguably there are 9 different IPA styles and then you have sub-styles and strength styles. I say arguably as categorizing them will most certainly cause arguments.  
 
• Belgian – made using Belgian yeast, typically on the low side of alcohol percentage, then hopped up. This is more of a hybrid beer taking its cues from standard Belgian golden ales and American IPAs
 
• Black – dark roasted malts give this beer a dark look and a smooth creamy taste with only a mild bitterness
 
 English – hoppy golden ales using only British grown hops
 
• Grapefruit – the peel is often used in the boil in addition to Mosaic hops. Juice is added later to give this style a very fruit forward taste
 
• Imperial/Double – stronger version of the American IPA, high hop flavor and bitterness but not harsh. This is for experienced IPA drinkers!
 
• New England – also known as hazy IPA, this beer has a mild, smooth mouthfeel and is an entry level beer for those sticking a toe into the scary world of IPAs
 
• Session – lower in alcohol than most IPAs (3%-5%) while still retaining a decent hop taste
 
• Triple – if you’re looking for something irresponsibly hopped, go find a triple. This beer style has triple the amount of hops and more malt to even out the resulting bitterness and give it more balance
 
• West Coast – English & British hops give this type of IPA a big citrus hit that mellows into a bitter piney finish.
 
Then you have variations on how a beer is hopped:

• Dry Hopped – adding dry hops to the wort after it has cooled to increase the hoppy taste. Double Dry hopped, also known as an Imperial IPA, uses double or triple the amount of hops and they are added at different times during fermentation depending on what you’re looking for in terms of bitterness, taste and aroma.
 
 Wet, or fresh, hopped beers have fresh, non kiln-dried hops added to the wort for a more intense taste.
 
• Fruit hopped beers have fruit purée added during the brew process.

And remember: IPA Day is the first Thursday in August! Cheers!


April 2020 column
 

Sampling Six Bridges Brewery in John Creek

Nestled in the heart of Johns Creek, surrounded by trees and with a great laid back feel, you will find Six Bridges Brewery. The first and only brewery in the Johns Creek area, it is named after the number of bridges that cross the Chattahoochee in, that’s right, Johns Creek.
 
The brewery itself consists of a 10,000 square foot brew house containing a 30-barrel main system, along with a 2-barrel pilot system. For those who don’t know, breweries have large production systems, and utilize a much smaller system for research and development of new beers.
 
Created by the first father and son team in the state to start their own brewery, Charles and Clay Gridley, opened the doors of Six Bridges Brewery in December 2018. They have produced some very tasty beers in a short period of time.
 
The taproom is dog and kid friendly both inside and out, which sets this brewery apart. While we were there, more than 10 dogs were getting along nicely. If you do decide to bring your dog, please be honest with yourself and bring only well behaved dogs to this or any brewery. In reality, the same goes for children. The outside area has several picnic tables, cornhole games and is lit for the nighttime crowd. This is a brewery where everyone can feel comfortable.
 
They have a board for people that want to “Pour it forward” by buying a beer for a first responder, military or just a particular friend that visits at a later date. This is a nice idea for those that are on the front lines keeping all of us safe.
 
The beers
• Medlock - A New England India Pale Ale coming in at 6.2% ABV, this is the number one seller for the brewery. Made with Mosaic, Simcoe and Citra hops, it has a golden, hazy appearance. A little juicy on the nose but those of you not into juicy IPAs need to continue on into the first sip as this beer is smooth and not overly juicy. It’s responsibly hopped with just a hint of bitterness, and true to its New England style, a piney taste rounding it out. A nice, dry crisp finish makes this a refreshing beer with a great taste.
 
• Shelby - An American Golden Ale coming in at a mild 4.3% ABV, this is the number two seller for the brewery. An easy drinking, smooth everyday beer with a crisp finish. There is a smooth sweetness balanced by a slight bit of hops at the finish. This is one to fill the cooler with for a day on the lake or an evening at the campfire. No one will refuse drinking this beer, including your crazy cousin who says he doesn’t like craft beer.
 
• Abandoned Shadows - An Imperial Double Stout coming in at a hefty 12.2% ABV. Heavy mouth feel is instantly noticeable, hints of chocolate and vanilla with a slight roasted coffee flavor. High alcohol level but not a boozy taste as one would normally expect. A slight bitterness that I was not expecting. An enjoyable pint all in all. You knew a big dark beer had to be in the mix. Don’t be afraid of the dark!
 
• Sour Continuum With Blueberry and Pink Guava - A Sour Berliner Weisse coming in at 5% ABV. A nice light and mild sour, but not a tastebud butt puckering sour level though. The blueberry is muted and the guava comes through smoothly along with other fruits in a good blend. A well flavored beer with fruit but not heavy enough to be distracting. This is a sour that I could drink more than one of at a sitting, and I am not a big fan of sours. 
 
 Cloudy Shoes - A Belgian Witbier coming in at 5% ABV. A very nice and mild witbier, a great summer beer that you could drink several of while on the lake. Slightly sweet, not a heavy hop (bitter) flavor, and a clean crisp finish make this another all day beer.
 
The entire brewery was clean, well kept and inviting. Several times during our visit we saw the staff cleaning the surfaces people normally touch, all the doors, bar, and tables were scrubbed. The staff was top notch, not only on the service side but also on their knowledge of beer.

If you are looking for a brewery to start your adventures into visiting breweries and branching out to different styles, I recommend you give Six Bridges Brewing a try. If you are a veteran beer taster and prefer more styles than usual, I was not disappointed at this taproom. I struggle at times as I prefer darker and heavily flavored beer, but they had a good variety on tap which is much appreciated. Sali enjoyed the sours and IPA as the weather was hinting of Spring.  
 
Packaged beer is available in the tap room as well as shirts and other items.

Slàinte!  (a popular toast in Gaelic meaning health).


March 2020 column
 

The Brewery that has a 9,000 year lease

Beginning this month, Lakeside is introducing a new column: “For the Love of Beer.” Written by husband and wife team Michael and Sali Duling, the column will focus on all aspects of the third most consumed beverage in the world (behind water and tea). Here is their first column:
 
It is Saint Patrick’s Day! Give or take a few days. Time to don some green, gather friends and raise a pint of Guinness! Ah the dark stuff, that many only drink one time a year. But why? It’s dark, it’s too thick, it has too much alcohol or too many calories –  those are the common reasons.  Why then, are over 10 million glasses of Guinness served daily around the world?
 
Guinness is generally misunderstood, as are most stouts when someone is looking for a “beer.”  The Guinness that we find today actually came to be in 1959 and is called Guinness Draught. It is not a lager, which is what Bud Light is for. It is not a pilsner. Think Miller Light. Guinness Draught is a stout, a beer family that utilizes roasted malts and other grains to get its dark color and bolder flavor profile.

It does not cause extra calories or alcohol levels as some assume. Guinness actually has the same alcohol by volume (ABV) as Bud Light, 4.2%. As for calories, Guinness comes in at 128, Bud Light at 110 and Miller light at 96, skim milk at 126. Yes, you read that correctly, Guinness has two more calories than the same amount of skim milk. So put aside those weight gain concerns and enjoy that glass.  
 
Now that those myths are gone, let us pour a Guinness! Pouring a draft Guinness the proper way is an art, but today we are going to concentrate on the can. When you first open that can you will hear a hiss and some unique gurgling, that is the nitrogen widget that Guinness pioneered in the 1950s. “The world famous Guinness widget uses an ingenious nitrogen filled capsule that surges with bubbles when the ring pull is opened – replicating the Draught experience in a can,” the company says on its website. The nitrogen gives Guinness that creamy head, the signature and rich taste without the calories. As you fill your glass from the can, you will see the cascading nitrogen bubbles that are creating that distinct foamy head. Guinness only puts the widget in the can these days; the bottle does not have it. Guinness has changed the bottle with the idea of being able to drink it straight from the bottle with no glass needed. 
 
Arthur Guinness started brewing beer at Saint James Gate in 1759, by signing a 9,000-year lease! You read that right, 9,000 years! Now that is some confidence. Arthur Guinness knew he could make an extraordinary beer, so in 1799 he stopped brewing ales and focused on brewing porter, a black beer from London. Porters and stouts are two styles that are intermingled quite often. Guinness started as a porter but is now called a stout, or a “stout porte.”

Guinness has a distinctively different flavor, so do not expect a common beer taste, this is extraordinary.  On the nose, Guinness has a sweetness with the malt flavors breaking through just a touch. As for the taste? Guinness has many flavors going on; stouts have a more complex taste profile than most beer. Guinness is a good balance between the sweet malt and the bitter hops to form a pleasant taste. Did you catch the flavor notes of coffee and chocolate? How about the roasted grains giving it a bit of a toasty taste? The creamy texture will throw you a bit, if you are not expecting it, but it is all part of the charm of a wee pint of the dark stuff! 
 
For an even more unique experience, try it at room temperature! It is a different beer. This is why many people serve it at temperatures from 45-65. Caution! When you open a can at room temperature have a glass ready, the nitrogen releases with a vengeance and the beer will be coming out whether you want it to or not. You will find that stouts generally are at their best in these temperatures. The flavors are smoother and very easy drinking. Ice-cold Guinness can be a little bit harsh when it delivers its flavors. Kind of like a  bull in a china shop. At room temperature, the flavors introduce themselves, as if you are on a first date. The slight bitterness from the hops is still there at the finish, but a good bit tamer. At room temperature, that bitterness just begs you for another sip, and then another after that. The bitterness is no more than a beer that you may be used to, but it will be a little different with the roasted flavors mixed in.
 
You may have guessed that we are fans of Guinness. When we first met at a local Irish pub. I fell in love as Sali turned away from the bar with a glass of Guinness in her hand, the bartender brought mine a moment later. Four years later, we were engaged in Arthur’s private bar at the Guinness Brewery at St James’s Gate in Dublin. Both of us having Irish heritage does not hurt!
 
So this St Patrick’s Day, have a Guinness, or two. Close your eyes and focus on the flavors, you may just find more in that pint than you had previously realized. 
 
Sláinte! (a popular toast in Gaelic meaning health).


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