Assuming A-B sincerely wants to have a craft beer portfolio, it would be wise to allow Goose Island to keep producing beers like Matilda.

Saisons are the perfect blend of sophistication and drinkability.

Friday, April 15

Agenda (evening)
1. Appetizers at Triumph Brewing

2. Main Course at Monk’s Cafe

3. Dessert at Eulogy

Much as I’ve enjoyed talking with my journalist colleagues, it was great to see a familiar face.

An old friend from New Jersey, Mike, made the trip up for the night. The great thing is that we didn’t really need to discuss the evenings plans. Sure, we’d get dinner somewhere. But we knew that the bulk of the evening would be spent on 16th Street at one of the nation’s — dare I say “world famous”? — Belgian beer bars known as Monk’s Cafe.

It would overshadow everyplace else we went. And this should not be read as an insult. But despite a perfectly pleasant dinner at Triumph Brewing, and nightcap at Eulogy, Monk’s was going to be the centerpiece of the evening.

I panicked too early.
Saisons — most all Belgians, in fact — are supposed to be a little funky. That’s how they do. But when I smelled the sulfur coming from my fermenter, I thought the Saison was going to be terrible and so I spilled it.
At first, I suspected the gypsum (Calcium sulfate). So, I started over with some modifications (no gypsum and a different Belgian yeast). It came out well, but then I smelled the same sulfur again. I chose to let it go, and when I transferred it …

I guess my shed is a little colder than I thought.

My stronger beers were OK, but the session beer I brewed didn’t have the alcohol content to keep it from freezing amid the cold New Hampshire nights. Most of them survived, but this one didn’t make it. When I went to pick it up, the top of the bottle just broke off in my hand.
Ah well, it’s still good. And the one I brewed up today is extra special. It’s a saison, brewed with a bit of cardamom, grain of …