On our 100th post, we’re taking a look back at a job… well, done.
It’s taken me a month. But I’ve finally become a master of brewing.
Wherein I learn some lessons about siphoning, and make some decisions about branding.
Stout. Stout. Pour it all out. These are the brews I can’t live without.
Spring forward into inebriation!
In which the unthinkable happens: I defend Hamilton and slag Toronto a little.
“Ristretto” is Italian for “limited”, which is what my capacities are after a single glass.