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Brew Masters on Discovery w/ Sam Calagione

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Amanofbeer, I am a wood worker as well and have used American Oak from shop scraps. Normally American Oak is reserved for bourbon and other spirits as many consider it too strong/harsh for beer, preferring English, French or Hungarian Oak, but I had good luck with it on a big porter. I used them again (assuming they are a bit milder the second time around) on a big ESB and I love the affect. I can't tell you anything about hickory.
 
This looked like the best place to post this.

Funny!! :D

[ame="http://vimeo.com/20604077"]Brew Minions, A Parody[/ame]
 
Looks like it is back, for one episode at least.

From the DFH Facebook Page:

And outta the blue, Discovery Channel will be airing the 'Punkin and Portamarillo' episode of 'Brewmasters' really late tonight (meaning Jan 3rd) at 2am. Not sure why - still no word on ep 6.
 
Speaking of Sam and Batali, I'm still planning on going to Eataly, but I've heard (and seen form their online menu), that they are ridiculously expensive. Food in Manhattan is overall a little more expensive than anywhere else, but I can find so much good beer at a million places in the city. I think they're shooting themselves in the foot with the high prices.
 
I doubt they are shooting themselves in the foot. From what I hear, they can't keep the people out. I have yet to been...it's on the soon-to-do list. I'll just go for the beer that's brewed there and stuff my face.
 
I've seen episode 6. It's about Dogfish opening up a restaurant in Eatily in NYC with Mario Batali and some Italian brewers. If you know where to look online you can dig it up.
 
Speaking of Sam and Batali, I'm still planning on going to Eataly, but I've heard (and seen form their online menu), that they are ridiculously expensive. Food in Manhattan is overall a little more expensive than anywhere else, but I can find so much good beer at a million places in the city. I think they're shooting themselves in the foot with the high prices.

There are plenty of ridiculously wealthy people living in NYC and that's exactly who they are going after with that restaurant. Can't blame them for tapping in to that market.
 
There are plenty of ridiculously wealthy people living in NYC and that's exactly who they are going after with that restaurant. Can't blame them for tapping in to that market.

Except those people go to trendy places, not beer places. You can't sell beer at champagne prices anywhere in this country and expect to last that way. The high-priced beer market is still centered around people like us, unlike wine/sprits which are firmly entranched with the upper-classes.
 
Except those people go to trendy places, not beer places. You can't sell beer at champagne prices anywhere in this country and expect to last that way. The high-priced beer market is still centered around people like us, unlike wine/sprits which are firmly entranched with the upper-classes.

When you have Mario Batali as your chef, you could serve soju mixed with instant iced tea and people would still come.
 
Except those people go to trendy places, not beer places. You can't sell beer at champagne prices anywhere in this country and expect to last that way. The high-priced beer market is still centered around people like us, unlike wine/sprits which are firmly entranched with the upper-classes.

I think the cheapest beer at the DFH Alehouses in the DC area (2 VA, 1 MD) is about 8 bucks with some of the top end stuff being around 15 a pint. None of them are hurting for business.
 
Speaking of Sam and Batali, I'm still planning on going to Eataly, but I've heard (and seen form their online menu), that they are ridiculously expensive. Food in Manhattan is overall a little more expensive than anywhere else, but I can find so much good beer at a million places in the city. I think they're shooting themselves in the foot with the high prices.

Going there Sunday after Rock of Ages....I'll give you a full report when I get back.

As for the prices, they are probably not shooting themselves in the foot. Its NYC, they can get away from it and from what I hear, there is always a line.

We have reservations, I'm looking forward to it, especially for the house beer.
 
When you have Mario Batali as your chef, you could serve soju mixed with instant iced tea and people would still come.

The majority of people (i.e. other than those of us here who are already in the know) have to become informed and have to be exposed to the great beer/great food interplay that is available and which keeps getting better and better. You are generally going to spend much less on a great beer/great food meal and generally have a better overall experience than you would with great wine/great food - at least I believe you will.
 

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