by Ned Steel IV
Listen to your lady (insert wife, husband, significant other, life companion, etc.). Listen and listen well. He/She has your best interests in mind. I have been fortunate to be part of an amazing team with equally amazing partners in a little place called LUCK for the last couple of years and I owe it all to my lady, Chris.
People often come into the restaurant and ask how we got started in all of this, and while I’m always happy to share, we’ve stopped short of enshrining the menu backs with our story. Not saying we won’t at some point, but I thought I’d take this opportunity to get it down in print. And also, I have more freedom here to ramble where I often feel like speeding up the story when people are trying to dine. Continue reading
By Mallory Turner
First rule in craft beer bars: trust your bartender. And at the risk of hearing loud guffaws and endless mockery when I walk into work, don’t be afraid to trust your servers, either. Most of us know what we’re doing. Most of us also have opinions on how to and how not to behave in bars devoted to delicious craft beers, specifically local ones. The list I’ve compiled is mostly negative, and quite possibly about you, so be forewarned.
Most importantly, other than trusting your service staff, obviously, don’t be a snob. Let’s be honest, no one likes a snob. Snobs in the craft beer community tend to be categorized into two groups: those who know very little about a lot and those who know a lot about very little. Both tend to be the ones who swirl, sniff, and slurp. Every single time. Every single taste. The former may have dabbled in home-brewing. And, of course, by “dabbled in”, I mean they’ve tried it once, most likely a failed interpretation of a Bock. These are the ones who ask me for stout blondes. They’re the ones who learned just enough about beer terminology to not know how to use it correctly. The latter of the category tends to be the self-important type, which we have all too much of in our little community, and these are the ones I feel, most often, the need to address. Continue reading
by Susie Olson
If you had asked me a year and a half ago how I felt about beer I would have simply told you that I hated it. I preferred wine, vodka, and the occasional hard cider. Actually, I preferred just about anything that wasn’t beer. Now, this doesn’t mean I didn’t want to like it. I had tried it on numerous occasions where beer seemed to be the drink of choice, or more often than not, I didn’t have any other options. The house party in the backyard with a keg in a tub of ice and red plastic cups stacked high on a cheap folding table. The wedding with the “open bar” that only served green beer because the wedding also happened to fall on St. Patrick’s Day. True story. I won’t name any specifics of the beers I consumed that continuously disappointed and discouraged me from drinking more beer, but I’ve often heard it referred to as “Big Beer”. Have you ever heard the song that says “I was looking for love in all the wrong places”? If you asked me now how I feel about beer, I could talk your ear off for hours. Continue reading
by Kevin Deweber
33 years ago, my mother gave birth to a good looking kid. I mean, a real looker. The type of adorable that belongs on diaper ads. Anyway, after 33 years, he didn’t remain that same level of attractiveness, but that’s not the point of the story. On that day, my mother and father agreed that the squirming, peeing, squint-eyed, ball of baby fat, and curly brown hair should be named Kevin. Kevin Deweber. That first bit, I like. The second bit doesn’t exactly roll trippingly off the tongue. It’s not exactly the type of Surname that hints at historical significance, or of some exotic heritage. Instead, it sounds like a cheese. Like one of those fancy cheeses, the ones that your friend that drives the rented porche puts out at his condo he can’t afford. Limberger, Meunster, Deweber, Glouchester. I always wanted to be a Duchman, or an Armstrong. Something with interesting, or meaningful implications. My point being, there is power in a name. Continue reading
by Jeff Dietzman
According to an article in Popular Science Craft Beer is annihilating the hop supply.
The Reinheitsgebot, or German Purity Law, states that the only ingredients legally allowed in true beer are malted barley, hops, water and yeast.
So, no hops no beer, right? Continue reading
by Jordan Burke
Drinking beer is a favorite hobby of mine. Dankosaurus I.P.A., by Cedar Creek Brewery, is hands down my favorite beer at the moment. Now I cannot say I enjoy all I.P.A.’s, but this one has helped open my mind to a whole new world of beer. That deep dank smell with citrus and pine flavor always remind me of my other favorite “hobby”. Truly a must try for all the west coast style I.P.A. fans. I can remember the first time I sampled this monster. Continue reading
by Mark Hooper
Summer is right around the corner, which means “Sunday Funday” will be in full swing, and what better way to enjoy a long day by the pool with family and friends than with a delicious DFW craft beer in your hand? I’m a hop head myself, and it doesn’t take much for me to catch that buzz we all seek on our days off, which is why the new craze of session IPA’s have been my go-to recently. Thanks to this style’s low alcohol percentage, we can all get our hop fix on and not have to throw in the towel after enjoying a few. Continue reading