Wait Wait .....

For some reason the half pint on a walk round the neighbourhood recently statred stopping every 4 steps and saying "wait wait", he would then burst into hysterics at the way his parents actualy stopped walking and waiting for him. While it was very cute and all it was also a bit chilly and Mr Brewski had decided that not to wear a hat. Half pint was eventually picked up and carried before my ears fell off.

However he inadvertantly came up with my mantra for the next week it seems. Snow is being made that will provide some relief next weekend, but the big snow all went to our south where the godless masses don't even know what to do with it. Meanwhile we are left to rollerski in arctic temperatures. Mother Earth is a cruel mistress.

Actually I've thrown some catski ing into the mix this week. It's not the most fun, but it really gives an amazing work out. It puts your heart rate into 5 K race territory. A half hour on these things and you sweat even when it's totally baltic out.

Beer of the Blog: Considering the amount of time I spend preaching the greatness of fresh local US craft brews most of the beers I love are imports. The reason, US brewers are not yet using Brettanomyces. This little yeast an infection in most brews is deliberately used in the Flanders area of Belgian and gives a pleasnt sourness which in small doses balances the sweetnes most people asosciate with beer. The best example of a beer using this wonderous yeast I have found is Duchesse De Bougogne. I think this may currently be my absolute favoritist beer. The malty sweetness is perfctly balanced by just a hint of sourness and the charecteristc Brett. berry/vomit flavor.(yes it's true butyric acid, one of the flavor products of Brettanomyces is also that pungent smell in chunder). Fortunately knowing the way US craft brewers work it's only a moment of time before start to get a good US Brewed sour beer. In fact I think Goose Island made one called Matilda recently.