Toppling Goliath Pseudosue

Paleontologist. Back when I was seven or eight that’s what I wanted to be when I grew up. I’m pretty sure every little boy that grew up in the nineties wanted to be a paleontologist at one time or another thanks to Jurassic Park and the The Land Before Time. But now that I’ve grown up I’ve found myself far away from hunting fossils. And yet for the past couple of years I’ve hunted a dinosaur of another kind.  Continue reading

Saturday Sip: Founders Harvest Ale and Lagunitas Born Yesterday Pale Ale


Forget pumpkin beers and Oktoberfests, the true fall seasonals are the fresh and wet hop beers. Used interchangeably, the term refers to a beer hopped with hops fresh off the bine. Due to the quick deterioration of hops, most are kilned and dried immediately in order to preserve freshness. Without this process, beer would be much more like wine, only able to be made during a small window of time each year. But every year when the hop harvest begins, typically in September or October, a small portion of the freshly-picked hops is set aside to immediately make its way into beers. These hops are often flown across the country to be placed immediately in already boiling beer. The result is a hoppy beer with a distinctly fresh taste. There’s a slightly more green component to these beers that can only be enjoyed for a few weeks at a time. Continue reading

Saturday Sip: Pipeworks Lizard King


I might as well just keep up with this Mosaic trend, as this will be the third in the last six beers I’ve featured that include Mosaic. At this point it hardly seems like there are any other beers out there. The amazing thing about Mosaic, besides how appealing it is to just about everybody, is its depth and variation in flavor. It’s almost always distinctive and easily recognized, but sometimes it’s more tropical and other times it takes on a big dose of green onion. Or it’s both of those and throws blueberry in the mix. And while the last couple Mosaic beers tended to be more on the tropical side, Pipeworks Lizard King is a perfect example of how the hop can venture into green onion territory.  Continue reading

Saturday Sip: Revolution Fist City Pale Ale


Regions become defined by their styles. San Diego and the ultra dry IPA. New England and its yeasty, orange juice IPAs. Florida and the fruited Berliner weiss. The Midwest often gets attributed with balanced IPAs that fall somewhere between the West Coast and the East Coast. Fruit beers get a lot of play, too. But there’s a subset of the pale ale that has taken up root in Chicago. It’s a pale ale that drinks more like an IPA, a hop bomb with loads of aroma and flavor and an IBU that usually falls around 60 (compared to 37 for Sierra Nevada). Dry hopping is definitely involved. It takes the American in American Pale Ale to another level. Sure it’s done elsewhere, especially in other pockets of the Midwest, but not with the frequency of Chicago. Think Zombie Dust, Daisy Cutter and Lizard King. Add another to that list, Fist City Pale Ale from Revolution. Continue reading