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March is just marching by…and clearly the craft beer biz isn’t slowing down any time soon. But no worries, the Beer Buzz is always on the case, keeping you plugged in into all the beer news and lifestyle that matters. Plus we’ve an all-important update on what we’ve been drinking lately and you don’t want to miss that.
St Patrick’s Day Fire At Rogue San Francisco Public House (San Francisco, CA) – A four-alarm fire that broke out last Saturday night ripped through an entire block in San Francisco’s North Beach neighborhood, displacing apartment residents as many as 10 ground floor businesses.
Rogue San Francisco Public House was one of those businesses ravaged by a fire that started in the complex around 7pm and raged into early Sunday morning. The good news is spite of the devastation in a largely commercial area, no lives were lost.
Rogue Ales & Spirits’ President Brett Joyce took to YouTube to update the Rogue Ales & Spirits community on last Saturday night’s 4-alarm emergency and to detail where things stand going forward for the Rogue San Francisco Public House.
Words To Drink By (San Francisco, CA) – ““The flames were coming up 20 feet in the air when we left…It was like the fire just erupted.” Juan Alatorre, Rogue Public House customer who witnessed the fire
The Smithsonian Magazine Takes On Beer In Space And AB InBev (Washington, DC) – In April’s Smithsonian Magazine and available now online on Smithsonian.com (remind us again why we need magazines), writer Franz Lidz taps into everything from AI’s potential impact on crafting beer to brewing on Mars.
How Do You Make Beer In Space also features a brief history of extraterrestrial drinking which includes sobering NASA-corfirmed reports of drunken astronauts orbiting the earth and snide asides about AB InBev’s “beer in space” promotional gambit, that were worthy of ACB.
What We’ve Been Drinking Lately (Boulder, CO) – Last night we hit up the 15th addition to Upslope’s always interesting Lee Hill Series. Beginning as last summer’s Champagne Saison that was then aged with Brettanomyces Claussenii in fresh wine barrels for seven months, Upslope Dry-Hopped Brett Saison is an 8% ABV Sour Saison with a crisp malt character and subtle notes of pear, white wine, and pineapple and hoppy aromatics.
