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Can you believe the Department of Justice is forcing federal employees to publicly affirm homosexuality? Silence is considered disapproval. read more
Charisma Magazine
Page 7 of 28
Help My Friend Help Unborn Babies
By supporting Ben Ferrell's run in the Rock 'n' Roll half-marathon in San Diego this weekend, you can take part in saving the lives of babies in Israel. read more
Our Interview With Paul and Jan Crouch
Take a journey into our archives to read our 1983 story about TBN and an interview with Paul and Jan Crouch. read more
Hungry for God's Power
Read why we must honor the Holy Spirit and do more than simply remember the day of Pentecost. read more
Tragedy Sparks the Church to Spring Into Action
The citizens of central Oklahoma have been through a terrible tragedy this week. Read about how quickly local and national churches are responding to help. read more
The Real Power Behind Pentecost
Charisma Publisher Steve Strang shares why we must do more than just remember the Day of Pentecost. read more
What Pentecost Means to Both Christians and Jews
Israel's Independence Day falls on Shavuot, also known as Pentecost, when Moses received the Law. Next Sunday, we Christians celebrate the founding of the church, when the Holy Spirit fell on the Day of Pentecost 10 days after Jesus ascended to heaven. read more
I'm Inspired By How God Is Using Business Leaders Worldwide
There's a greater reason for optimism than you may realize when it comes to business and the gospel read more
How Does a Pastor Finish Well?
In a week that saw another Orlando pastor fall, a young pastor asks how to finish well. read more
Men, It's Time to Come Clean
America is No. 1 in the world in many ways. Sadly, it's also No. 1 in the purveyor of pornography. That's why it's important that we get the word out about Dr. Doug Weiss' new book, Clean. read more
9 Things Wives Should Never Say to Their Husbands
This time, it's the husbands' turn. What other phrases have you discovered that cause more ...
Win a $100 Visa Gift Card and Other Great Prizes
Share our Top 12 Christian Gift Ideas with your friends for a chance to win these great prizes!
Praying Down Powers and Principalities
Many people go to unhealthy extremes in their approach to spiritual warfare. Instead of diving down ...
The Danger of Christian Celebrity
The world doesn't need more Christian celebrities. Neither does the church
What Would Jesus Say to Kim Kardashian?
Jesus offers His salvation to everybody—even if you are a reality TV star who poses nude.
10 Foods That Increase Your Risk of Cancer
Plain and simple, here are some foods (and drinks) that you should stay away from.
Warring With Wisdom and Revelation
God is calling us to a higher level in spiritual warfare. Here's how you can up your game for ...
When 'Apostles' and 'Prophets' Lust for Fame
One can't help but notice how many so-called ministers flaunt their titles, positions, ...
9 Things You Should Never Say to Your Wife
What other phrases have you discovered that cause more hurt than help in your marriage?
Get R.T. Kendall's New Book & Devotional
Experience the Holy Spirit in a way that will change your life!
6 Keys to Keep the Fire of God Burning in Your Life
Every day we're faced with challenges that can quench the flame of faith. Here's how to fan ...
Win a $100 Visa Gift Card and Other Great Prizes
Share our Top 12 Christian Gift Ideas with your friends for a chance to win these great prizes!
Bill Johnson: Claiming the Power to Heal As Jesus Did
God gave every believer the power to heal as Jesus did. But releasing such miracles through you is ...
Are We Really in the End Times?
Perry Stone cuts through the confusion surrounding the current end-times debate to answer two ...
7 Characteristics of Authentic Prophetic Ministry
Too much of the church is sinking in the quagmire of apostasy. Here are key scriptural elements ...
10 Deadly Mindsets in the Church
Here are some negative paradigms that impact a church. Find out if you fall into them.
3 Things to Do When You're Drowning Spiritually
Stop flailing your limbs and cursing your situation. Take these simple steps to grow beyond the ...
2 Key Deceptions Behind Your Spiritual Battles
The enemy is the master of lies, and he seeks to weaken our defenses with these key deceptions. But ...
5 Financial Red Flags That Can Sink Your Family
Are you barely keeping your head above water financially? Is it because of one, some or all of ...
4 Kingdom Laws for Understanding Angels
It is essential for us to know how to receive and activate God's supernatural (and often ...
4 Overlooked Ways the Holy Spirit Is Active
The Holy Spirit moves in the most unexpected ways. Here are four activities of the Spirit we should ...
The Key to Totally Transforming Your Life
Lisa Bevere offers a single key that will change your life forever.
Good News/Bad News About Spiritual Warfare
The enemy hates you and comes to kill, steal and destroy, but he's got some very real ...
Get R.T. Kendall's New Book & Devotional
Experience the Holy Spirit in a way that will change your life!


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19 results for "roger clemens"
Injury returnees Shaun Marcum, Brett Anderson could make for good...Tristan H. Cockcroft
Tristan H. Cockcroft updates his top 100 starting pitcher rankings and looks at high-upside starting pitchers who are coming back from injury, including CC Sabathia, Brandon Morrow and Shaun Marcum.Story | Conversation | August 21, 2012
Karabell: How is Lofton still a free agent?Eric Karabell
Eric Karabell wonders aloud why Kenny Lofton is still out of work and then examines several teams who could use his services.Story | Conversation | May 15, 2008
Around the AL: Clemens ready to returnTristan H. Cockcroft
Tristan H. Cockcroft discusses the latest American League news, including the return of the Yankees' Roger Clemens.Story | Conversation | September 12, 2007
Sixty Feet, Six Inches: Bedard out for the year?Sean Allen
Sean Allen discusses the injury status of Erik Bedard and Roger Clemens and the return of Pedro.Story | Conversation | September 07, 2007
Daily Notes: Clemens, Carmona look to bounce backAdam Madison
Our daily notes examine the matchups of the day ahead and where the advantages are for fantasy.Story | Conversation | July 01, 2007
Tale of the Tape: Kings, Rockets, and Pronks, Oh My!Tom Herrera
Tom Herrera breaks down the tape and discusses Roger Clemens, Felix Hernandez and Travis Hafner.Story | Conversation | June 17, 2007
Daily Notes: Roger Clemens debutsAdam Madison
Our daily notes examine the matchups of the day ahead and where the advantages are for fantasy.Story | Conversation | June 08, 2007
Sixty Feet, Six Inches: Clemens, Bailey and umpiresSean Allen
Sean Allen looks at Homer Bailey, Roger Clemens and umpires.Story | Conversation | June 07, 2007
The Rocket returns to the major leaguesKevin Rounce
Kevin Rounce examines the impact of Roger Clemens' return to the New York Yankees.Story | Conversation | May 06, 2007
Cockcroft: The Swap ShopTristan H. Cockcroft
Tristan Cockcroft looks at the trade rumors and their effect on fantasy.Story | Conversation | June 07, 2005
Houston, We Have a Problem...Tristan Cockcroft ESPN Fantasy Games
Roger Clemens and his team share space-themed nicknames, but for some reason, the Rocket and the Astros are simply out of sync this season. The right-hander, whose 331 wins rank him ninth all-time, suddenly finds himself utterly incapable of victory....Page
FLB '04: Questions of the Week
Each week our fantasy experts tackle a few intriguing baseball questions.Story | Conversation | May 12, 2004
FLB Buzz: Wednesday, April 14Eric Karabell
FLB Buzz: Wednesday, April 14Story | Conversation | April 14, 2004
Box Favorites
Roger Clemens was signaling to the bullpen and Nomar Garciaparra was in Ohio to watch Mia Hamm -- who didn't play -- so Sunday's lines probably don't tell us much we need to know. But after a season sampling statistics, Out of the Box has whittled th...Page
Hitting Stride
Hitters didn't have it easy on Tuesday, what with Jason Schmidt, Kevin Brown, Roger Clemens, Randy Johnson, Mark Prior, Esteban Loaiza, Woody Williams, Brett Myers and Rich Harden all taking the mound. All but Johnson turned in stellar starts, but th...Page
Young Guns
In a season where 40-year-old Jamie Moyer might win 20 games and 40-year-old Roger Clemens leads the AL in strikeouts in his final season, more and more teams are tapping the youth market harder than the WB. Fantasy owners have jumped on the bandwago...Page

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November 24, 2014
Jen Cody talks about baring it all for BC/EFA and tells the joke that Rosie O'Donnell didn't want you to hear.
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Just brewed my first all grain (sort of) with new newly built mash tun. What a pain in my ass. Nobody open on Saturdays in this town has ever heard of a bulkhead fitting, I finally got the cooler to seal, all was going well, and my filter clogged while lautering, had to continuasly stir, scraping the sides of the stainless braid to get the darn thing to drain. Not being a computer whiz I don't do all the calculations and whatnot, so I wound up over boiling and came up a little short of five gal.(my OG at this point is .050) I had about a pound of amber DME left from my last batch, so I boiled it along with 1lb. honey in 1 gal. water. My final OG was .070. I used Whole NB hops, and dug them out of the wort for an hour( tried my funnel w/screen, but clogged). All in all about 8 hrs. This can't be normal and I'm pretty sure I'm retarded.
Sorry to hear that. I'll bet that this one will turn out fine and the next one will go more smoothly.
Not really. My first AG took that long and was full of similar complications. It's just about getting the new process down. Even now it takes me 6 hours because I take my time and enjoy the process. Have fun with AG, it's a great way to hone in on the exact characteristics you want in your beer!
don't get too discouraged. there is always a bit of a learning curve with new equipment. how did you build the braid drain? it shouldn't clog like that.
being a 'computer whiz' is not a requirement for calculating anything with brewing. look into one of the computer programs that help you figure out the math, those program are a lifesaver.
i use beersmith. it has a brewsheet view for the person who is still new (or experienced and inebriated), and shows step-by-step. my brew-day for 12 gallons takes 4.5-5 hours.
1: Honey Malt APA
2: Roasted ESB (mistake by the LHBS in recipe)
3: Skeeter Pee
Fermenting: Hoegarden Saison, German Pilsner
So just go to Beersmith website and follow directions? Also, with 6lbs. wheat and 6lbs. barley for 5 gallons and 1.050 OG, what would you guys say my efficiency is?
Imay have a problem here, guys. I checked my fermentor this AM and I didn't get all the hop leaves out(I scooped them out with a strainer). Will this be a problem? Should I run the whole batch through a strainer into another fermentor or just let it go?
hops in the fermentor is fine and some have speculated beneficial for the yeast. Try using rice hulls in the mash. This is especially important when mashing wheat. I use them anytime I use 30% or more wheat. You used 50%, so that was probably the issue. Normally I dump my wort through a mesh strainer into a bucket, then into the fine mesh funnel. Its still a pain sometimes but I prefer to leave the hops out of my fermentors/final product, mostly because I like reusing my yeast and it prolly makes racking easier/cleaner.
Thanks JNye, what do the rice hulls do?


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Student fees protestors attack car carrying Prince Charles and Camilla as riots escalate
The Prince of Wales and the Duchess of Cornwall came under attack in London on Thursday evening when their car was caught up in the student riots. Charles and Camilla's...


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Daughter Kerri Kasem suspects Casey's wife, Jean, has taken the body somewhere else, according to rep
The late broadcaster Casey Kasem's body is missing. His daughter, Kerri, found this out after she was granted a temporary restraining order preventing Kasem's wife, Jean, from cremating his remains. When Kerri Kasem's lawyer went to the funeral home where Kasem's body was being held, he was advised the body was no longer there.
"After he died, he was taken to a mortuary for 30 days. Now we believe Jean has taken him somewhere else," a representative for Kerri Kasem told TheWrap. "We are trying to figure out where."
A lawyer for Jean Kasem did not immediately respond to TheWrap's request for comment.
Also read: Casey Kasem Still Not Buried 1 Month After Death
According to the Associated Press, the funeral home told lawyer Scott Winship that they could not disclose "where [Kasem's body] had gone or where he would end up." Tim Grant, the funeral director at Gaffney Funeral Home & Cremation Services, confirmed to the AP that the body was no longer there.
Kerri Kasem's rep, Danny Deraney, also confirmed that the mortuary has been unable to provide any specifics as to the whereabouts of Casey Kasem's body.
This is just the latest chapter in a long legal battle between Casey Kasem's wife and his adult children from a previous marriage.
Also read: Casey Kasem Death: Hollywood Reacts to the Radio Legend's Passing
Kasem suffered from Lewy body disease, a form of dementia that ultimately left him unable to move, speak or even eat on his own. He passed away on June 15 after several weeks of legal entanglements between his wife of 34 years and his children.
The family's struggle came into the news media when the "American Top 40" radio legend went missing in May. He was ultimately found in Washington at a friend's home. Shortly thereafter, daughter Kerri Kasem was granted expanded powers to manage her father's health.
He was moved to St. Anthony Hospital in a suburb of Seattle on June 1. After a thorough examination, he was moved a few days later to hospice care, where he lived out his final days.
Also read: Casey Kasem, Legendary Radio Personality, Dead at 82
Judge Ronald Culpepper ordered Jean Kasem to ensure Casey Kasem's remains were preserved, and not cremated, until a decision could be made on Kerri Kasem's request for an autopsy. That petition will be heard in Pierce County Superior Court in a July 25 hearing.


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Jamie Fleetwood liked working as an esthetician at Art Salon & Spa so much that she bought the beautifying business in 2010. Along with her staff of fellow estheticians, stylists, makeup artists, and massage therapists, Fleetwood pampers her clients inside the newly renovated, sun-drenched space. Her aesthetic touch might only be matched by that space's decor: it's accented with sleek hardwood floors, verdant plants, and earth tones as warm as a made-for-TV movie about dogs that adopt other dogs. Among these scenic fixtures, the team renders a slate of services in the form of facials, Shellac manicures, therapeutic massages, and highlights.
At Table for One, owner and licensed aesthetician Wendy Rodriguez eschews standardizing her services and instead tailors every treatment to each client. During a massage, for example, her approach may range from relaxing the entire body to focusing on a particularly tight area that's impeding a guest's well-being. This fluidity of approach also characterizes her facials. She further personalizes all of services with add-ons, such as aromatherapy in scents extracted from natural elements, such as honey. Within Headturner's Salon, Wendy maintains a relaxing studio anchored by a massage table draped in plush blankets.
Face Gallery's licensed massage therapists and skin technicians work to provide clients with a personalized blend of treatments to promote both health and relaxation. Skilled in various modalities, the muscle-kneading specialists address specific health concerns, including high blood pressure, stress, and anxiety. In addition to increasing circulation and helping bodies release their environmental toxins through massages, the Face Gallery crew performs oxygen facials, waxing services, and eyelash extensions.
A licensed aesthetician, licensed massage therapist, energy therapist, and holistic health coach aim to balance their clients' inner and outer energies at Synergy Wellness Spa and Salon. Massages knead away stress and facials scrub free dull skin, excess oil, and grime. Coaching services help clients move toward healthier living through guided grocery shopping tours, impromptu food fights in the produce section, and personal chef services.
P.E.A.C.E. (Providing Everyone Alternative Care Exclusively) thru Massage offers clients a unique experience where the therapeutic massage can be customized according to specific concerns.


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Okay, so I may have been behind on the news (as I just heard about this madness a few days ago) and I think they suspended the burning of sacred text, which is good. But, it still raises the question: Is it okay to burn religious text because you want to honor people?
A guy burned a copy of the Koran at 'Ground Zero' (I really hate calling it that), claiming that "if it's okay to burn American Flags, it's okay to burn the Koran," Which I think is utter BS. (Source: Man ignites Koran near Ground Zero, apparently prompted by Florida Pastor Terry Jones) Anyway, I guess what I'm getting at is that I believe comparing the US flag to religious text is pretty wrong. I also think that we should respect the fact that we have American citizens who just so happen to be Muslim. I think that if they actually carried out the book burning today, we'd have a whole lot of poop hitting the fan. Tons of it and it would just blow backward. (I was close to packing my things and getting a passport, LOL.)
Anyway, I don't know how great of a debate this will be as it's no longer happening and is now hypothetical in nature but, what do you think? Is it okay to compare religious text to the pride of a nation? Or a flag for that matter? Do you think the country would react differently if there was a Bible burning? What makes any of it okay? Do you think that there will ever be a point where we just accept each other as a nation? Or do we continue to put others at risk (especially the ones from the US who are in countries dominated by Muslims) by casting judgement on every body who isn't "from here"?


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Games Start New Imprint, Change Name to Ford & Lopatin
Though the particulars weren't exactly clear, the production duo of Joel Ford and Daniel Lopatin (whom we've had the pleasure of speaking with not long ago) recently came into some sort of legal battle over their band name, and have since decided to change it from Games to the even more practical moniker Ford & Lopatin. But that's not all the pair has been up to. Read more »


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Employee of the Month
November 2014 Faculty of the Month
Please join me in congratulating our November 2014 Faculty of the Month:
Jeff O'Connell
Math Professor
Mathematics Department
Jeff is well known around the Ohlone community as a rigorous yet empathetic teacher who vigorously advocates for our students. At the end of his online bio, check out his short video on an effective way to deal with extra credit requests.
From Jeff's online bio:
I am a very proud community college graduate!
I graduated (barely) from high school and started attending the local community college because I could not think of anything else to do. Since I was not a good student in high school, I had a lot of catching up to do. I did not take a math class my first semester and was placed in Algebra I, which I took my second semester. It took 2 years to catch up to where I could have been when I graduated from high school and 2 more years to finish my lower division coursework. I graduated from Diablo Valley College (Go Vikings!) in 1990 with an A.A. degree. I transferred to U.C. Davis (Go Aggies!) and graduated with a degree in Applied Mathematics in 1992. In 1995, I graduated from San Jose State (Go Spartans!) with a Masters Degree in Mathematics.
Before coming to Ohlone, I taught at San Jose State, San Jose City College, and Diablo Valley College. I started at Ohlone as a part time instructor in Fall 1995 and was hired as a full time instructor in Fall 1996. I have never had the slightest desire to work anywhere else since! Go Renegades!
In my time here, I have taught all of the classes offered by the math department. I mostly teach Statistics, Calculus, Differential Equations, and Linear Algebra. Don't ask me which one is my favorite because my answer will be all of them!
I think I have the best job ever and plan to be at Ohlone College until I retire.
Faculty of the Month archives. Learn more about the Faculty of the Month program.


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( Murray Close )
Review: 'Hunger Games: Mockingjay -- Part I' could use more game
Despite another stellar performance by Jennifer Lawrence, this slow-paced, dialogue-heavy installment appears to simply set the table for Part II, the 'Hunger Games' trilogy's epic finale.
( Courtesy Nancy Schultz )
Foxcatcher: Dark film grapples with a tragedy involving Bay Area wrestling brothers
Hollywood film starring Channing Tatum, Steve Carell and Mark Ruffalo revisits the story of Palo Alto's Mark and Dave Schultz, and the events that led up to a horrific, inexplicable tragedy.
( Scott Garfield/Sony Pictures Cla )
Review: 'Foxcatcher' flies on stellar performances
Steve Carell, Channing Tatum and Mark Ruffalo excel in Bennett Miller's film about the tragic relationship btween millionaire eccentric John E. du Pont and wrestling star Mark Schultz.
( Chris Pizzello )
Felicity Jones shines in 'The Theory of Everything'
'The Theory of Everything,' James Marsh's biographical drama about the life and work of experimental physicist Stephen Hawking, is based on his wife Jane Wilde Hawking's memoir 'Traveling to Infinity: My Life With Stephen.' Playing her in the film is 31-year-old British actress Felicity Jones.
In Theaters This Week
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Who s afraid of playing Molly Ivins?
It s hard to think of a more inpsired stage casting decision than having the wonderful Kathleen Turner play Texas spitfire Molly Ivins.
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Review: 'Penguins' has plenty for kids and parents
Kids will giggle at the plucky impertinence, the pratfalls and the sheer breakneck speed of the gags, while their parents will find the puns, movie references and impersonations amusing on a whole other level.
Review: 'Horrible Bosses' stretches credulity and audience nerves for laughs
11/25/2014 02:29 PM PST - It isn't about bosses at all this time, but Nick, Kurt and Dale are still getting stiffed. As bad as these poor working schlubs were at it last time around, these clowns still think revenge will taste sweet.
Appreciation: Mike Nichols' incisive, touching films got personal
11/25/2014 09:56 AM PST - His films touched so many of us because in the characters he chose and the actors he picked to give them voice, you could sense he knew us, heard us, was amused by us, championed us, loved us, forgave us.
Review: 'Better Angels' creates portrait of Lincoln's childhood
11/25/2014 02:33 PM PST - A.J. Edwards, who has worked with the legendary Terrence Malick, has created an 1817 scene of American history through a mind's-eye portrait of Abraham Lincoln's childhood with beautifully photographed imagery, shot in elegant, deep-focus black-and-white.
This Thanksgiving, be grateful that Gemma Teller isn't your mother
In its own way, TV demonstrates just how good we have it
(Adrian Sanchez-Gonzalez/Getty Images)
Bette Midler to Ariana Grande: Clean up your act
The veteran entertainer complains in an interview that young singers rely too much on selling sex instead of talent.
Movie trailers


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Browsing the "New Balance 890" Tag
New Balance 890 "Boston Love"
April 8, 2014 BY Brendan Dunne / 0 0 / 5
New Balance is a brand that's got a deeper connection to Boston than most, so it only makes sense that they would come with some special edition footwear once again for the Bosto...Read More
New Balance Blue Tab Spring 2014 Collection
February 3, 2014 BY Aaron Hope / 2 0 / 5
If you're a serious runner, there's a very good chance that several hundreds of miles have worn out your 'Blue Tab' New Balances in the four months since the ...Read More
New Balance "Blue Tab" Pack
October 10, 2013 BY Brendan Dunne / 0 0 / 5
New Balance's latest focused collection of sneakers isn't one taking place on ancient runners turned into lifestyle shoes, but rather on a more modern set. Meet the New Bal...Read More
New Balance "Blue Tab Collection"
October 8, 2013 BY Aaron Hope / 2 0 / 5
When we think of premium New Balance footwear, often times, it's the classics as made in the USA and UK factories that come to mind. But NB is also a performance leader with te...Read More
New Balance 890 "Tokyo"
May 15, 2013 BY Aaron Hope / 4 0 / 5
The New Balance 890v3 has released in no shortage of neck-breaking colorways since debuting last year. This 9oz REVlite-cushioned third revision to the NB890 comes forward today with...Read More
New Balance 890 "London Marathon"
April 18, 2013 BY Aaron Hope / 3 0 / 5
Packer Shoes gave new meaning to the 'Paul Revere' 890 by pledging to donate proceeds from New Balance's 2013 Boston Marathon pack to the Dorchester, MA, Boys and Gir...Read More
New Balance 890v3 "Tie-Dye"
April 16, 2013 BY Aaron Hope / 1 0 / 5
Over the past few years, increasing reliance upon synthetic materials has conferred to performance running shoe designers the ability to go far out with their coloring treatments. It...Read More
New Balance 890v3 "Paul Revere"
April 5, 2013 BY Brendan Dunne / 2 0 / 5
How would the help of this New Balance 890v3 have had an impact on Paul Revere's historical journey during the American colonial period? Not only would folks along the countrysid...Read More
New Balance "2013 Boston Marathon Pack"
April 1, 2013 BY Aaron Hope / 0 0 / 5
Following up on last April's US574s and the two-pack crafted for New York's race, New Balance offers two more special releases commemorating the 2013 Boston Marathon. The...Read More
New Balance 890 – Black – Multicolor
December 9, 2012 BY Aaron Hope / 1 0 / 5
A cutting edge performance model that's managed to cross over into the sneakerhead set thanks to a few notable colorways, the New Balance M890 is back with another eye-catching m...Read More


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Cute Pigtailed Teen Filipina Strips Naked
July 28th, 2012 by admin
This cute teen Filipina girl knows she looks so sexy as she poses topless in her colorful little undies. The pigtails that she wears in her hair make her look absolutely adorable. Watch this cute teen Filipina strip naked and finger her tight hairless pussy before getting pounded by a throbbing boner.
Click Here For Moresexy nude teen pinay post pic|pinay nude toples|Asian Teen Girls|asian teen strip|Asian Naked Chinese Teen Girl|
This entry was posted on Saturday, July 28th, 2012 at 12:55 pm and is filed under Filipina, Pics. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.


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Fantastic opportunity, warehouse space, four rental offices, over 24,000 square feet, loading docks, cement floors, 14 ft + 16 ft ceilings, two 10-ton air... More
Charming Victorian home situated on huge private level 1.3 acre property with 3 parcels. Car collector or equestrian dream home with detached massive 2400... More
North Fork Retreat that offers over 3 Acres of Private Property, Detached 5 Car Garage with Lift,Deeded Dock Rights to Deep Water Dock on... More
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This property has it all!! Almost 3,000 sq. ft. of living space in the entry level and another 2,000 in the 9 ft. ceiling... More
Prescott Arizona- Hobbyist's dream home 6,600+ sq. ft. on 1.39 view acres. Single level living (3878) 3 bd, 3ba, 3 car garage upper level. ... More
*Perfect for Equestrian, Farm or Car & Truck Enthusiast. * Open Floor Plan, Newer Kitchen, Large Deck with Pool & a Covered Deck Over Looking... More
Antique Auto Restoration 3 Metal Buildings, approx. 13 yrs old (1) 30x80 = 2400 sq ft insulated (1) 30x60 = 1800 sq ft insulated (1) 22x80 = 1760... More
Great Vermont location with fantastic views. 3 bedroom home with detached 3 car garage with recreation room overhead. Also 2,000 sq. ft. garage with... More
A special property built by a car collector and professional builder as a place to enjoy the hobby and the beauty of New York's... More
Four bedroom, 2-1/2 bath located near Hershey and Carlisle with garage parking for eight plus vehicles. High amp electric in garages, enclosed heated RV... More
PROPERTY - TRI-FIVE CHEVY LOVER'S DREAM Once in a lifetime opportunity. Located in Port Richey, FL on Florida's west coast, minutes from Tampa and St.... More
26 Plus Acre Estate of Elegant Country Living and Prime Natural Wooded Beauty with Majestic Grounds, Hardscape,Pond. Views of Camp David. 3400 square ft.4 Bedroom... More
9-CAR enormous heated garage complete with RV parking, mechanic's car lift & extensive compressed air system! Jaw dropping mountain-top VIEWS of Mt Rose and... More
Beautiful 3 acre lot in Downingtown school dist., chester county Pa. Foundations for a large estate home are already in and I can finish... More


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In today's issue
Carole King to be honoured by Barack Obama
The US president will host a star-studded show for singer-songwriter
- Image Credit: REUTERS
- Musician and Honorary Degree recipient Carole King smiles during the Berklee College of Music commencement in Boston, Massachusetts May 11, 2013.
Carole King seems to have fans in high places: The singer-songwriter's life will be staged with an eye toward Broadway, and next week her oeuvre will be honoured at the White House.
Officials announced Friday that President Obama will host a star-studded show for King, the first woman to receive the Library of Congress Gershwin Prize for Popular Song.
King is to receive the award during a concert Wednesday, with performances by Gloria Estefan, Billy Joel, Jesse McCartney, Emeli Sande, James Taylor, Trisha Yearwood and King herself.
The concert, an "In Performance at the White House" installment, is scheduled to be broadcast on PBS stations on May 28 and streamed live at www.whitehouse.gov.
King's life and career serve as the inspiration for the Broadway-bound "Beautiful: The Carole King Musical," which spans the singer's Brooklyn beginnings, five-decade career and marriage to songwriter Gerry Goffin.
The biographical musical is to have an out-of-town tryout at San Francisco's SHN Curran Theatre ahead of its Broadway debut, scheduled for next spring.
King's and ex-husband Goffin's catalog includes "You've Got a Friend," "So Far Away" and "(You Make Me Feel Like) a Natural Woman."
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Intersectionality Event this Thursday
Here's an announcement about an event that is being hosted by Just Economics this week. Just Economics is a wonderful organization that advocates for a Living Wage for all employees.
"Intersectionality: looks at the intersections between forms or systems of oppression, domination or discrimination.
Inequality based on race, gender, class, ability, orientation are deeply connected! For example, we know that racism impacts economics when you do not get hired for the job or are turned down to rent an apartment because of your race.
Come explore these intersections through interactive activities and dialogue! Help Just Economics create a performance about intersectionality and our work for justice for our Annual Celebration in December!
Thursday, November 20, 2014
6-8 pm
Dinner, New Friends, and Action
UNITED WAY, 3rd Floor conference room
50 South French Broad Ave., downtown Asheville
Guest Facilitator: Lucia Daugherty, Program Director
Asheville-Buncombe Community Relations Council
For more information: 828-505-7466 or justeconomicswnc.org.
AVL Public Housing Documentary
Nicole Hinebaugh, a wonderful person and a true asset to our community, has started a GoFundMe page for a documentary about people living in Asheville Public Housing. It reads:
"This is a project in collaboration with students from Mars Hill College to tell the stories of people living in Asheville's public housing neighborhoods. Over 6,000 people live in these communities, and yet many of the public housing neighborhoods experience isolation from the rest of the city, resulting in a lack of knowledge and understanding from the general public about their lives and experiences. This is an attempt to capture those stories along with a look at the work being done in these communities with residents to create positive change in their lives.
This GoFundMe campaign seeks to raise funds to provide a stipend to a public housing resident narrator/interviewer and provide incentives to the interviewees to tell their stories as well as some small ancillary expenses."
I am so glad that Nicole has undertaken this endeavor – these stories need to be told.
Click here to support this project!
African Americans in WNC
Here's an announcement about an upcoming educational event that I don't plan on missing:
The UNC Asheville History Department is proud to host the first ever conference on the History of African Americans in Western North Carolina. The conference challenges widely held assumptions that the African American presence in Western North Carolina has been negligible at best. Presentations, by respected scholars in the fields of North Carolina History, Southern History, and Southern Appalachian History, will reveal the rich and vibrant African American past in the Southern Appalachian region. The conference is free and open to the general public.
Thursday, October 23, 6:30 – 8:30
YMI Cultural Center (43 Market Street, Asheville, NC)
* Reception and Keynote address by James Ferguson, Esquire
* Mrs. Julia Ray will be recognized for the may ways her dedication to family and community has graced our mountain home for 100 years
Friday, October 24, 9 – 5
UNC Asheville Sherrill Center (1 University Heights, Asheville, NC)
Morning Session: 9 – 12
Slavery and Emancipation in Western North Carolina
-Dr. John Inscoe, University of Georgia – Slavery and WNC
-Dr. Steven Nash – Emancipation and WNC
-Dr. LaGarret King – Teaching American History with All American Youth
Afternoon Session 2 – 5
Segregation and Civil Rights in Western North Carolina
-Dr. Darin J. Waters – Racial Uplift in the Era of Jim Crow Segregation in WNC
-Dr. Sarah Judson – The Civil Rights Movement in WNC
-Andrea Clark – "Twilight of a Neighborhood" Photography Project
Closing Evening Reception at 5:00
Sponsored by:
Dean of Humanities Howerton Professor of Humanities, UNC Asheville Humanities Program, Dr. Sophie Mills, NEH Distinguied Teaching Professor in the Humanities, The Wilma Dykeman Legacy, The Dean of Social Sciences, Office of the Provost, UNC Asheville Department of History, UNC Asheville Center for Diversity Education, The Interdisciplinary Distinguished Professorship of the Mountain South
Two Upcoming Opportunities to Engage/Learn
There are two events coming up that I'd like to share with you.
The first is this Thursday, October 2, from 5 to 7 pm at the Dr. Wesley Grant Southside Center, 285 Livingston Street. The event, hosted by Asheville-Buncombe Community Relations Council and UNCA's Osher Lifelong Learning Institute, is "Multi-Generational Conversations on Race, Pt. 1." The invite reads: "Join us for our two-part series — a diverse group of panelists will participate in community conversations on race, age, and generational differences in perspectives."
The second event, "Everybody's Environment: Voices for Conservation and Community," will be held on Friday, October 10, also at the at the Dr. Wesley Grant Southside Center. This conference will look at diversity and environmental movements.* The Keynote Speaker will be Melanie Allen, Diversity Director for Conservation Trust for North Carolina. To attend, you must register by this Friday October 3 at http://www.diversityed.org/everybodysenvironment
*Deborah Miles of the Center for Diversity Education shared this via email:
"Why a conference on Diversity and the Environment?
Here is a highlight from the recently published "The State of Diversity in Environmental Organizations" study which surveyed three types of environmental institutions across the US: 191 conservation and preservation organizations, 74 government environmental agencies, and 28 environmental grant making foundations:
The current state of racial diversity in environmental organizations is troubling, and lags far behind gender diversity.
- The percentage of ethnic minorities working in environmental organizations has increased over time.
- Despite the growth in the ethnic minority population in the U.S., the percentage of minorities on the boards or general staff of environmental organizations does not exceed 16% in the three types of institutions studied.
- Once hired in environmental organizations, ethnic minorities are concentrated in the lower ranks. As a result, ethnic minorities occupy less than 12% of the leadership positions in the environmental organizations studied.
- Yet ethnic minorities and people of multi-racial backgrounds comprise about 38% of the U.S. population.
- The diversity manager's position is the only position that minorities are more likely to hold than Whites in environmental organizations. However, relatively few of the organizations had such a position.
WNC is a hub of activity for governmental and non-profit organizations with a focus on the air, water, and land that sustains us. Through intentional collaboration we can broaden best practices to improve these statistics in the staff, board members, vendors, and visitors of regional organizations."
I'm very glad these events taking place! Kudos to the organizers!
Events at Burton St. this Weekend
Minority Enterprise Development
I am embarrassed that, in my running around lately, I failed to post here about Minority Enterprise Development (MED) Week, which just ended. This is especially remiss since I am on the MED Committee! My only excuse was that I was so busy trying to promote MED Week on other channels, I forgot to use my own. That said, it was a very successful week of free events and workshops for entrepreneurs. There was a nice preview story in the Citizen-Times, click here to read it. There will be a wrap up story in the Mountain Xpress, I'll share it when it is published.
The highlight of the week was the annual awards event, which had great crowd and a truly inspiring program. At the awards event, the MED Committee honored six Western North Carolina minority-owned businesses. The winners were: Phyllis J. Sherrill Minority Entrepreneur of the Year – Sanesco International, Inc., Minority Restaurateur of the Year – Cooking with Comedy, Minority Emerging Business of the Year – Eagle Market Streets Block By Block Industries and CHIVA, LLC, Minority Artist Business of the Year – Jonathan Scales Fourchestra, Minority Service Business of the Year – NC Brookhaven Behavioral Health. We showed videos about each of the winners, I will be able to share them here in a few weeks. In addition, The Support Center was honored as Lending Institution of the Year and the Advocate Award went to Deborah Miles of the Center for Diversity Education. An impressive group to say the least!
Why do we have the Minority Enterprise Development Committee? For starters, look at these statistics (using Census data) about ethnic minority business ownership:
City of Asheville compared to the State of NC
Black-Owned Firms 2.8% of population – NC 10.5%
American Indian- and Alaska Native-owned firms 0.2% of population – NC 1.0%
Asian-owned firms Suppressed; does not meet publication standards – NC 2.5%
Native Hawaiian and Other Pacific Islander-owned firms fewer than 25 firms – NC 0.1%
Hispanic-owned firms 1.3% – NC 2.7%
Buncombe County compared to the State of NC
Black-Owned Firms 1.7% of population – NC 10.5%
American Indian- and Alaska Native-owned firms To small to calculate – NC 1.0%
Asian-owned firms 1.3% of population – NC 2.5%
Native Hawaiian and Other Pacific Islander-owned firms fewer than 25 firms – NC 0.1%
Hispanic-owned firms 1.4% – NC 2.7%
As you can see, Asheville and Buncombe County are clearly behind in the amount of minority entrepreneurship in our area. It is my belief that in this country the game of business is rigged by institutional racism. The playing field is not level. And I believe the status quo will not change with out pro-active efforts like the work of the MED Committee, which offers events and support year round to local ethnic minority-owned businesses. It is vital to advocate for those the system is not designed to work for in order to have a more interesting and vibrant economic and cultural landscape in WNC.
Want to stay in the loop about these efforts?
Click here to sign up for the Minority Enterprise Development Committee email list.
pictured: members of the minority enterprise development committee of wnc
Date My City Lounge at Big Love Fest this Sunday
This Sunday, August 24 from 1 – 8 pm, Date My City will be hosting the "Date My City Lounge" at Big Love Fest. It'll be a great place to hangout and connect!
Stop by for a free massage, sweet tea, games for grown ups and balloon art for the kids. There will be tours to the YMI Cultural Center to see the "Cash Crop" exhibit leaving the Lounge 2:30 pm and 5:00 pm. Date My City is also hosting performers on the AshevilleFM stage.
Most importantly, the Date My City Lounge will showcase minority entrepreneurs, activists, writers, and artists from our community!
Click here to see a full list of who will be at the Lounge and on the stage.
The Asheville Blade is an Asset
The Asheville Blade (ashevilleblade.com) is a new online media outlet, which has already covered crucial stories and added important perspectives to community conversations. With a slogan of "cutting to the point," the Asheville Blade is a bold and necessary voice for our town.
Two recent pieces of note are:
Red Lines – an investigative journalism piece by Asheville Blade founder David Forbes
"Racist government programs shaped Asheville's 'urban renewal,' demolishing homes and pushing out thousands. The results still haunt the city today."
'Diversity' is the New Black – an opinion piece by Sheneika Smith
"Asheville's current approach to diversity is like putting a bandage on a dirty wound. A better way will require a more politically and economically powerful black community — and the city truly addressing some hard history."
I encourage you to read both of these pieces!
You can support the Asheville Blade for as little as $3/month. I did.
Public Housing Awareness and Advocacy
The Public Housing Advocacy Coalition (PHAC) is a new Asheville group comprised of public housing residents, representatives from community organizations and concerned citizens (including me). One of the things that frustrates me about Asheville is the general lack of awareness about our public housing communities. I am hoping this group will be able to contribute to increased awareness and support. Click here to follow PHAC on Facebook.
The main focus of PHAC right now is getting the word out about the Housing Authority of the City of Asheville's (HACA) plan to shift their funding to HUD's Rental Assistance Demonstration Program (RAD). There are many possible implications for this, including the fact that it opens the door to a shift to private ownership of public housing.
Below are links to a few articles about HACA and RAD, I encourage you to read them.
The Asheville Blade:
Different roads: the future of Asheville's public housing
Carolina Public Press:
Asheville public housing agency, residents facing unprecedented overhaul
Asheville housing authority to meet with residents about overhaul concerns
As you can tell from this blog, I am interested in seeing Asheville shift our long time status quo of dysfunctional racial and socio-economic dynamics. There are a lot of good heart-ed people living here that I like to believe can make Asheville a better place for everyone. I'd love to hear your thoughts about strategies for creating this shift, either in the comments below, or via email: amiworthen at gmail.
In the meantime, I'll keep posting on this blog about groups and individuals that I see taking action in positive directions.
Photos by Matt Rose/Carolina Public Press
State of Black Asheville Presentation
This Saturday, June 21, from 8:00 am until 4:30 pm at the YMI Cultural Center, UNC Asheville students from the State of Black Asheville course will present their research on the status of Black Asheville in several public policy areas such as: education, health care, housing & economic development, criminal justice, and culture. The event is free and open to the public. Lunch will be provided. If you have questions, email email@example.com.
Click here for the Facebook event page.


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As expected from holding this large, 25 ounce bottle up to the light, there's very little clarity to my initial pour which shows off an intensely cloudy orange/yellow beer with a rather unassuming several-finger head that laces quite well as it sinks down. The nose is very citrus and tropical fruit forward, with a strong orange note and a little bit of pine as well. Tangerine, melon and berry scents are also noticeable and, immediately, I'm actually a little bit reminded of Maine Beer's Lunch, one of my absolute favorite New England beers! Good initial impression here… there's a small chopped green onion quality as well but I kind of expected that given the large quantity of Columbus hops in this one. It's not off-putting but some might find it so; I actually feel like it helps develop a vegetal, round nose insteasd of being straight up juicy, fruity scents, but your mileage may vary. There's some wheat in this beer, as well, potentially contributing to the insane cloudiness (looks almost homebrew-like… in a good way, of course) of the body. A slight tropical fruity scent also comes out a bit, something like maybe mango juice… as I take my first sip I'm hit with a lot of those very same flavors that I assumed from the nose! Slightly catty hops with a load of juicy tangerine and mandarin orange, some mango and pine, a touch of grapefruit and the ever-present wheat malt providing a nice, round softness. It's a touch medicinal as well, with a slight, lasting bitterness that sticks around after each sip. The Citra hops provide a lot of the tropical and citrus notes here, I'm sure. The feel is soft and round with a pleasant drinkability and a good presence on the tongue. Carbonation is smooth and compact, focused mainly on the middle to back of the palate, where the dryness of the hops can truly take hold. A slightly sweet, crystalline maltiness plays along on the tongue as well, but it's really overshadowed by the white grapefruit, pine and tropical flavors of the hops.
Even in spite of that fact, however, the beer drinks very balanced and has an approachable disposition to it that feels natural. Nothing outlandish here, just a great APA (borderline IPA, though, honestly… it's like a slightly-younger-brother to Congress St. from what I recall of that beer) with a simple yet highly effective flavor profile. Citra is, of course, a dominant and amazing hop that continues to shine brightly in the portfolios of craft brewers everywhere, and I feel like this is yet another star example of its use. The intense tropical fruit and orange in the nose, combined with the smooth maltiness of wheat make this a great drink. I love that Trillium releases bottles in a shareable, 750 mL format as well, and the price point is honestly top notch… I'm pretty sure I paid about 9 bucks for a bottle that was approximately a week old when I bought it (and it's only another couple weeks or so later, for those wondering), so the freshness and cost combination is difficult to beat. Go Trillium!
Style: American Pale Ale
Appearance: Downright cloudy golden-orange with slight goldenrod/yellow highlights; small, compact and long lasting eggshell-white head; nice lacing as it sips
Scent: Big citrus with lots of orange, pineapple and grapefruit with some melon, strawberry jam and pine aspects as well; a touch onion-y; slight wheat/crystal malt
Taste: Refreshing combination of citrus and tropical fruitiness with a noticeable pine-y note; lots of grapefruit, mango, mandarin and orange marmalade notes
Mouthfeel: Soft and supple as a wheat-laden APA should be with a mild carbonation that doesn't try to scrub the palate clean after each sip; good linger and chewy texture
Drinkability: For a strong APA, this is pretty nicely drinkable and has a good range of flavors; the low-ish carbonation and wheat also assist with this factor
Ellen's pours a solid black with a tannish mocha head that sits quite solidly on top of the dark abyss holding it up. It dissipates from an initial three fingers down to a nice single-finger ring that doesn't seem about to go anywhere any time soon, and the lacing from the foam actually also sticks around a heck of a lot more than I figured it would! Good looking beer. Bar Harbor actually makes one of America's very best dry stouts, Cadillac Mountain Stout, so these two breweries most likely know their stuff when it comes to dark beers, at the very least, giving me a solid expectation here! The nose is pretty nice with burnt coffee beans, fairly roasty malts, a slight toffee sweetness and a slightly creamy note bubbling up through the darkness. The roast is strong with this one, for sure, though; it certainly seems to dominate the nose and lends a bit of acridity when combined with the deep coffee scent. On the tongue, I get a surprisingly light and tasty note of the aforementioned vanilla which sweeps in and out on the palate while the malty heft and solid dose of roastiness kick around as well. The feel is lively, bubbly and pretty light-weight with a complexion more like a porter than a heavy, creamy stout. I have a feeling that may change as this warms, though; the creaminess already seems to be coming out a bit more as I sip and let this breathe a bit. This definitely isn't a strong beer, but it also doesn't feel quite as weak as it lets on, with a slight kick to it in the middle of the palate, along with the nice, mellow sweetness of the vanilla backing everything up. There's also a suggestion of steely, earthy hop underneath all of this, making the finish pretty satisfying.
This is a solid job at creating a "sweet stout" that doesn't overdo any one flavor, but it also feels a bit conservative at the same time. The coffee, vanilla and lactose are all there, but there's no wow factor to me. And that's honestly fine in this case, but it does make the beer a bit harder to talk about because nothing particularly stands out. A well-made style piece for sure, with a nice feel that does work its way around the tongue quite proficiently, but it's not going the extra mile. As I pour more into my glass and swish it around a bit to re-rouse the carbonation, I'm starting to pick up some slightly chalky tones and a suggestion or two of loose tobacco, but they don't really come out in the flavor with all of that lactose and vanilla providing the backbone alongside the burnt malts. It's interesting to note that the beer never really does come off as round as I figured it eventually would; it seems to consistently stay rigid. A solid beer for a good price according to its ABV; pick it up if you want to try some New England dark beer for what is likely to be a vicious winter! Cheers!
Style: Milk / Sweet Stout
Appearance: Intensely dark with a cloudy mocha head that eventually settles to a tan-beige rim unless roused by swirling; good soapy lacing and quite solid retention
Scent: Dark roasted coffee, burnt malt husks, roasted barley, tobacco, slightly sweet cream suggestion with a touch of the vanilla mentioned on the label
Taste: Big vanilla and milk sugar (think melted sugar cubes in coffee) with some caramel and a huge roasty malt undercurrent; dark toffee, molasses and earthy hops
Mouthfeel: Pretty lively and bubbly with a bright definition in spite of its dense appearance… eventually has a little more levity, but basically light-medium
Drinkability: I like the beer but it doesn't push any real buttons and plays it rather safe, which is acceptable but not fantastic; good combination of flavors though
I've had a somewhat rocky relationship with Peak Organic over the years. I always used to feel like they were selling themselves on some kind of perceived superiority due to their "certified organic" status, not actually due to producing great beer. That all changed when, having forgotten about them for a couple years, I visited their booth at the Sustainable Business Network of Boston's Hyper-Local Craft Brewfest about a year ago. Though I went into their line thinking I'd try some average beer, I was blown-away by their Winter Session Ale, a Citra-hopped American style dark wheat with a nice, low ABV. Since then, I've followed them pretty closely and have enjoyed many of their recent offerings, including Fresh Cut (easily one of the best local pilsners, and a hoppy one at that!), Simcoe Spring and their recent Hop Harvest Octoberfest, a festbier style with fresh hops. This beer here was given to me by my lovely girlfriend as a random gift (the best kind, especially if craft beer is involved) and is, in fact, a collaboration between local chefs and businesses and is in direct support of Chefs Collaborative, which is apparently "the nation's leading environmentally conscious culinary organization." All that's well and good, of course, but how's the beer? Luckily, that question is just about to be answered.
Brewed with real maple syrup from Butternut Mountain Farms in Vermont and Maine-grown oats from Grandy Oats, this amber ale pours a fairly clear, light reddish-orange hue with a nice, voluminous head that sinks to a finger tall cushion of solid white foam after several minutes. I let it warm up to about cellar temperature in order to bring out the sweeter, deeper qualities that I predict will lie beneath the lightly-copper surface this beer portrays. The smell is a slightly pungent hop note at first that leads to a C grade maple syrup tone in the nose that definitely seems authentic. There's also a strange note of alcohol and a bit of an estery kick that seems slightly off, but the maple syrup, nice caramel maltiness and oatmeal all combine to make a satisfying approach on the nose. On the palate, the first note is a slick syrupy sweetness that speaks to the maple inclusion, for sure, though right after that there's a sharp, acidic hop bite that fades into the background towards the finish. The oats are the star of the show so far in the finish, closing off each small sip with a round and smooth sweetness. The hoppy note is certainly a little weird, though. At 26 IBU (apparently), I feel like I shouldn't perceive that much bitterness, especially considering the malt bill, adjunct inclusion and style we're dealing with, but the devious alpha acid bent is definitely there. As this warms, the nose becomes a bit more floral as well, with a slight wildflower honey and caramel note, and a slightly soapy feel comes forward towards the end of each sip. This initially simple beer seems like it's all about trade-offs, which is pretty strange; first with the ethanol heat despite the sub-7% ABV, next with the weird acidic hop note, now with the disappearance of the oats in the finish. Lots of strange evolutions in flavor, not all really bad, per se, but definitely a little bit volatile.
My next pour beckons the foam forth once again and smells immediately not just of maple, but of slightly skunky hops, which is a bit off-putting. That piercing ethanol smell is there again as well, and I'm starting to get a bit disappointed and disillusioned with this beer. One thing I do have to hand it to them on, though, is that the beer does look the part, and the lacing is pretty great for the style. Nice tiered suds as I sip. However, what I originally perceived as quirkiness, with the collab and the local everything, is now coming off as a lack of refinement, like the collaboration on hand was rushed. The smooth beer I originally poured is now somewhat of a sweet, hot mess with some metallic flavors. This is a frustrating beer. I want to straight-up love Peak Organic, but they seem like a brewery that's actually strangely better at six-pack, unlimited, rotating offerings than they are at short-run bombers with reduced availability. I remember the beer that originally ruined PO for me being their Oak-Aged Mocha Stout, a disastrous venture into barrel-aging that ended with a thin-bodied dark beer building itself up for much more than its base could handle, and this reminds me of that pretension in a sense. It's just messy and off-kilter despite initially presenting itself as something well put-together and concise. The idea is there; the execution is average at best. Can't wait for some Winter Session, though! Cheers!
Style: American Amber / Red Ale
Appearance: A clear light-amber/copper with a sedentary head that dissipates slightly over time, though it is easily renewed with each pour; good lace
Scent: Very authentic and natural maple (B or C grade) syrup; slight detergent, a bit of pushy hop, round dark-ish malt and caramel sweetness incoming
Taste: Oat and maple character are initially very clean, crisp and round but they fade and let in far too many off flavors for my liking; esters and sharp, acidic hops
Mouthfeel: Solid at first, but as the pervasive alcohol/skunky flavor intrudes, the smoothness from the oats and maple cease to exist and are buried; unfortunate
Drinkability: Went into this hoping it would be awesome, considering the collaborative nature; ends up with good things going south towards the end
The pour on this blended lambic is a rather shiny copper-amber color with very little retention to its initially full-bodied bone-white foamy head. Very little translucence is present, leading to the main bulk of the beer looking quite hazy and unfiltered in the glass. Of course, this is absolutely true to the lambic and gueuze styles; these spontaneously fermented ales are potentially the closest we can get to traditional, rustic farmhouse brewing! The smell is heavy on green apple skin, white grape must, vanilla and slightly perfume-y alcohol with notes of wheat and a hint of the tartness to come in the form of a slight acetic whiff. My first sips absolutely
explode with tangy sourness and a raw, fruity palate which fades quickly into deep wheat malt and cereal flavors. The carbonation level seems intense (very heady and champagne-like, to be honest) initially, but definitely calms down only a few minutes after having been poured to a rather medium-bodied feel with an easygoing effervescence. Sourness is pretty great on this one, but there's not much in the funk department… it's just a clean, tight, desiccating burst that puckers you up, but there isn't much to it in the way of character. That would probably explain why this is a common example, but that kinda swings both ways. If this were funkier (say, more straw/hay/barn-like notes), it probably wouldn't have become as popular as it is.
Then again, some breweries can overdo the "Brett" character with lambics, both blended and unblended, so the restraint seems to work well in context here. Playful tartness and the soft, pleasant wheat body combine with suggestions of fresh, pulpy fruit to make this enjoyable, if rather conservative. Though I think that for the price, this is really worthy, and I will certainly continue to buy it especially to get newer beer drinkers into sours, it's not exactly a boat-rocker. It's really refreshing and, though fairly tart, could appeal to champagne lovers or even shandy drinkers (though most people likely won't enjoy the price tag that much) as a crossover to traditional beer styles the world over. Gueuze is one of the coolest beer styles in the world and I love trying new examples. Having somewhat recently attended Zwanze Day, a worldwide celebration of both sour beer and Brasserie Cantillon (the Belgian brewery potentially most well-known for the modern sour renaissance), I can definitely tell you that I've had some out-of-this-world beer this season already. With any luck, you, faithful reader, will get into various styles of funky, tart beer and join me next September for another day devoted to all things bracing, sour and intense! Until next time! Cheers!
Style: Gueuze
Appearance: A rather dirty but intriguing copperish amber with slight orange highlights; not much clarity; bone-white head that dissipates rapidly
Scent: Notes of tart green apple, white grape, lemon, slight lactic acid and even slighter acetic/vinegar notes; pretty earthy and clean with a small sweet note
Taste: A bit cider-like with some straw and earthy touches; lemon rind, white grape/chardonnay and a pushy jolt of sourness; wheaty and malty in the finish
Mouthfeel: Contents under pressure! Nice bubbly and effervescent feel out of the gate with a massaging, dry finish, but it gets smoother and maltier as it sips
Drinkability: A refreshing blended lambic beer; about the most drinkable oude gueuze on the market and a decent price point for the style. I like it a lot.
The beer pours a very, very hazy pale yellow with a medium (two-fingers if hard-poured) bone white head that dissipates very quickly to a small, thin ring in the glass. The lacing seems just about average and the beer looks quite a bit like a gose or Berliner weisse beer at first sight. The nose is something else, however… a hoppy, spicy and citrus-y presence jumps out immediately on top of the bright fruity and grainy notes. Very interesting and different than expected. Lots of lemon rind/juice, cereal grain, lactic sourness and a jolt of tartness on the tongue right as the beer transitions to a hoppy though quenching finish. This seems very at-odds with itself at first, but it really drinks well considering the 3% ABV and it goes down smooth and approaches the palate with a lot of interesting flavor. Super juicy and grapefruit forward on the tongue as it warms a bit; getting a lot of pulpy flavor and a distinct biting sourness that shocks the tongue and begs me to drink more. Really cool stuff! A touch of tropical fruit (pineapple and mango) also gets suggested by a playful hop bill as the beer rounds out with each sip, making this pretty complex. Though the sourness is on the sharp side, it seems just lingering enough to refresh and not enough to really push the tongue around. Lime and other citrus fruits start to come out a bit more as well, reminding me of a mixed drink of some kind but with very little alcohol and pretty heavy on the tartness.
I can see how this idea could have failed if it were a bit less fruity or a touch more lactic, or any number of other small faults, so it's really quite remarkable that it's as artistically done as it is, and for that I'm really happy with ET/Intangible's work here. The graininess that lingers even after the sour/tartness touches the tongue is a really nice play here, keeping the beer from being too dry and harsh. The hop bill seems Citra-forward but might also have some more traditional C-varieties in order to bring a small amount of spiciness and pine to the fore as well. It's almost like a West Coast IPA combined with a Berliner weisse's sense of tartness. Maybe a bit of limoncello and/or actual citrus juice in there as well, but it's not an "adjunct beer", nor is it a shandy or radler beer. Instead, it seemingly gets all of its flavors from carefully measured doses of bacteria that work in concert with the rest of the simple ingredients to make something much more than the sum of its parts. Even though this was expensive, I'll probably get it a few more times to remind me of Summer during the coming months. This is a great beer, and a true experiment that paid off well. Thanks again to Jeppe and the folks at Intangible for this wonderful creation!
Style: American Wild Ale ("Sour Pale" on the label)
Appearance: Straw-yellow with no real highlights due to intense opacity; hard pouring reveals a voluminous head that dies quickly to a small ring; very hazy
Scent: Pine-y at first with a lot of spicy hop character, and then a ton of lemon juice/rind/pulp, grapefruit, pineapple and wheat with a slightly lactic funk
Taste: A sour punch is the highlight with a bit of tartness pulled together with very fruity and hoppy, tropical flavors; intense and excellent esp. with low ABV
Mouthfeel: Pretty great carbonation stays vibrant and distinct throughout the bottle thanks to what I assume is Brett yeast; bubbly and prodding feel
Drinkability: This is fantastic. I wish more breweries had the eye for experimentation that Evil Twin/Jeppe has; simultaneously complex and easy-going
I was introduced to Rock Art a few years ago through my friend, professor and mentor (as well as fellow beer nerd) Jim. He had picked up their Stump Jumper "gnarly stout" for a tasting we had put together, and since then I've been slightly following RA's progress as an expanding brewery. Though they've never really blown me away with anything, I've been a staunch fan of their Pumpkin Imperial Spruce Stout (which maybe I'll get to reviewing this year!), a surprisingly dry, non-sweet stout with a lot of gourd-y, earthy pumpkin character. Our visit to their brewery was spur-of-the-moment, and, while there, one of their brewers took us for a nice tour and told us how to get to Lost Nation right afterwards. To my surprise, LN is located in Rock Art's old space! The sampler paddles were pretty high quality too (pretty great session IPA and a nice, to-style pilsner, for example)! This is their tripel, a Belgian-style golden ale, typically laced with a tinge of residual sugary sweetness and a boozy, estery quality that finishes with a nice, natural ginger-root flavor. The pour is pretty nice in color: a medium, burnt orange with very little in the way of transparency. Lots of little floating particles of yeast and ginger (probably, anyway) are in the body, making for a rustic appearance. The head was lacking and failed to really build to any specific volume, instead nearly-instantly fading to nothing in the glass. No lace either. So, the look on this one is weird. Luckily, the nose is actually really nice. It features a semi-confrontational ginger kick on top of a hefty alcohol whiff, farmhouse-y funk/esters, apricot and red apple along with a hint of caramel maltiness. Not much yeast profile, somehow… seems very clean and not forced. This reminds me of the first time I had La Fin du Monde by Unibroue and how it blew me away. Very nice nose here, and I'm pretty picky about my tripels! Flavor has a big wash of tropical fruitiness up front, some apricot, orange marmalade and peach details and the subtle spicy kick of ginger backing it all up. Slight clove and spice in the middle before everything comes to a head at the end. Finishes bitter with a nice grassy/herbal hoppiness cushioning the flavors. Tasty, and surprisingly well-balanced considering the 8% ABV. Though that's on the slightly-lower end of the spectrum for this style and other strong Belgian beers, they can get very out of hand, very quickly. This is luckily rather dry without a cloying sweetness.
The carbonation on this is very bubbly, bright and champagne-like with a sparkling effervescence that calms down only once the beer reaches the back of the tongue. By that point, all of the flavor has been adequately delivered around the palate, and each sip feels vivacious and enjoyable. I'm really kind of surprised about how good this is; it's probably one of the best beers Rock Art's ever done, and it shows that their Belgian ales have potential beyond what i've previously considered. If their yeast strain always cleans up this nicely, I'll have to try some future entries into those categories for sure. The brewer I talked with at their Morrisville retail store/brewery seemed extremely excited about the future of the brewery and was entertaining to talk to as he walked the two of us through the entire process. Two people and a brewer talking beer without pretense… and he had a genuine, profound appreciation for our random visit. That, to me, is what craft beer is about! Cheers!
Style: Tripel (with ginger/spices added)
Appearance: Though the color of the beer and the sheer quantity of suspended solids are really enticing, the instantly-dying foam and lack of lace hurts
Scent: Vague tropical fruit/mango/guava, caramel malt/candied fruit, yeasty funk, peach and apricot, baking spice, ginger perking up the nose at the end
Taste: Richly detailed with notes of clove, caramel, tropical fruit, herbal hops in the finish as well as the spicy flavor of ground ginger root
Mouthfeel: Bright and lively carbonation in spite of the lame head retention (not sure what's up with that, to be honest); light bubbles that tickle the palate
Drinkability: This would've been very fun to split, as it's a very tropical/fruity leaning tripel that eschews yeastiness for bolder flavors; good stuff!
It begins with a typical stout pour consisting of cascades of cocoa-colored foam building into a regal dark brown/black ale with ever-so-slight tones of ruby/chestnut poking through along the bottom edge of my glass. Lacing as the head disappears is semi-consistent, forming a glazed sheen of off-white foam here and there. Only a small ring of head remains after five or so minutes. Moving my nose closer to the viscous, deep liquid, I immediately get a huge burst of spice ranging from clove to cinnamon and everything in between. Yikes! Underneath the initial blast lies some freshly-roasted and ground coffee, melted milk chocolate, vanilla beans and a deft hit of ethanol heat under it all. This is a fully-loaded stout, that's for sure. I know the back of the label says it's supposed to be a "milk stout", but there's not really much creaminess or sugar in the nose other than the chocolate, but that's firmly grounded in the roastier, malty side of things when all's said and done. Taking a sip, I'm immediately greeted by a sweeter flavor than I anticipated, making me eat those words I just uttered! The creamy feel is big on the tongue, meaning lactose is doing its job and allowing for a smooth finish. The first drink just totally blindsided me with flavor, so, going in for another, I pick up cocoa powder, cinnamon, chili peppers (very slight; they just play second fiddle, they don't take the lead here), vanilla and coffee (espresso-like acidity and fullness), in almost that exact order. The cinnamon and other spices really add a chalky, almost "dragging" sensation on the tongue, almost like if you actually ate a small bit of those spices plain. I don't think I've ever had a beer where the spices actually affected the mouthfeel as much as in this one, and I've had lots of spiced beers! Very unique; a touch sweet, fairly roasty and burnt with an awesome "caramelization" aspect as well. Slight nutty notes alongside the coarse-ground spiciness and chocolate-y, indulgent profile, adding to the "traditional" dark beer flavor. Perhaps chipotle (smoked) peppers are used here, because there's a tiny bit of chemical-esque smokiness that lingers near the middle-to-finish of each small sip. This is really, really multifaceted. I'm struggling to take it all in, actually; the interplay of coffee, chocolate, spice and chili is doing a number on my palate. Intense!
The future of craft beer, as Stone is willing and ready to admit on the back of this very label, is going to be heavily influenced by homebrewers who can take this kind of idea to the next level. People want flavor; bold flavor, unique flavor, complex flavor. They have made their demand, and many brewers are finally taking them seriously. That's a great thing, as without those ideas, we would be left squarely without amazing beers like this. I've never had Mexican Cake by Westbrook Brewing, the South Carolina brewery who work with Jeppe of Evil Twin to contract brew his beers, as well as brew several fantastic beers themselves, but this is supposed to be somewhat similar to that, leaving me with one MORE beer to add to my bucket list… as if I needed another one. Back to this beer, though. I'm amazed at how well made this is. Everything in harmony with a slick feel to top it all off. I'll stop talking now. If you're into dark beers, experimental beers or perhaps what an 8% ABV liquid Mexican chocolate would taste like… you're in for a treat. Cheers!
Style: American Imperial Stout (brewed w/ spices)
Appearance: Not much light penetration on this one, that's for sure; your standard intense stout pour with solid lace and a retentive mocha head
Scent: Surprisingly bright blend of chipotle peppers, vanilla bean, cinnamon/nutmeg/clove, chocolate/cocoa powder and a roasty maltiness
Taste: A beatdown of spices all carefully laid atop velvety malt thickness; cinnamon and nutmeg are big players; cocoa, espresso and dark biscuit malt as well
Mouthfeel: Nice, restrained and light bodied with average carbonation despite the sinister appearance; spices can be a bit rough, here and there, though
Drinkability: Though this is certainly a great beer to share and to discuss considering all of the ingredients, this works well as a sipper as well!
And it is, in a word, amazing. Clown Shoes are most likely the only-slightly-disputed reigning champs of bourbon barrel usage in New England right now, and though it's only a quarter barreled, this beer carries with it a sip-worthy distinction alongside its decadent flavor profile. Starting with a small pour and gradually angling to a near-vertical, I managed to build up a spectacularly thick black beer with hardly any undertones of brown or ruby, as would be the norm with this style. No sir… this is a dark, dark brew; as dark as any of CS' stouts have traditionally been. And the mocha-colored pour is a beauty on top of it all, lacing spectacularly as it dissipates. I allowed this to reach roughly slightly below room temperature before I took a good sip, but I was inhaling its deep, sweet, roasty and chocolate-y, nutty aromas before that. It leads off with a strong, spicy bourbon note in the nose, somewhat akin to other CS beers such as Bombay Berserker or Luchador en Fuego, before opening up with an oily perfume of real roasted pecans and light touches of vanilla extract. Slightly roasted malts peek out here and there, but the bourbon seems very noticeable and upfront. I actually like that for this one, as I've always felt small faults hurt it more than they should've, and the aging smooths it all out. On the tongue, an immediate chocolate-y and viscous malty range of flavors all interplay until that precise moment where the pecan flavor, pie crust, bourbon-soaked vanilla beans and the aforementioned chocolate/cocoa powder all come together in fantastic interplay. What an awesome overture of flavors here! I'm not sure what the "spice" noted on the label refers to, but there seems to be some cardamom, allspice, nutmeg and/or cinnamon here on top of the vanilla and, obviously, the pecans. Additionally, the astringent hoppy notes from some previous vintages are dialed back to assist in providing a silky, decadent mouthfeel that really belies this thing's fortified 8% ABV.
Also, can we talk about how awesome Clown Shoes' labels are? And they're getting more and more comic-book-like with each one. I approve of this whole thing. Heavily. Each small pour reveals more and more of this excellent American porter. The perfume-y alcohol notes actually support this and get a bit stronger and more noticeable as it drinks, revealing its temperament over time. 2014 PPP's thick and rich mouthfeel combine with adequate (but not overly pushy) carbonation to deliver fantastically well-balanced flavors of roasted pecans, holiday spice and deep maltiness all over the palate. The bitterness in the finish is tamed almost immediately by an additional dose of warming, sweet and smooth flavors that, though certainly quite present, are not cloying, artificial or out of place. This beer has come a long way on its journey, and I feel like with this iteration, it has finally arrived where it's always needed to be: in my fridge. In large quantities. Though it has been consistently met with challenging, critical reviews, I'm so happy Clown Shoes never gave up on this beer. When I first had it several years ago when starting to truly explore beer, I can remember nothing but the pure excitement it gave me. Its assistance in helping me discover how awesome beer could be will never truly be forgotten. Cheers!
Style: American Porter (25% Bourbon barrel aged with pecans and spices added)
Appearance: A tar-black, viscous looking beer to be certain; no clarity, intense head that dies down to an everlasting small mocha ring; great, consistent lace
Scent: Very apparent bourbon notes followed by a devastatingly complex blend of vanilla, baking spice, cocoa powder, pecan oil and even doughy pie crust
Taste: Laden with strong booziness but backed up by a melange of excellence; chocolate, slightly-roasted malts, pecan/nuts, vanilla sugar and slight bourbon
Mouthfeel: The complexity of the flavor is helped by an inviting carb, steady development on the palate and low hop appearance; excellent, in other words
Drinkability: Though some CS dark beers can come off as too hot, this one really knocks everything out of the park. A very good Fall/Winter transitional sipper!
That brings me to this, well, accident. I'm going to come straight out of the gate and say that this is not good beer. It's not a good sour, it's not an "American wild ale", it's not even an "interpretation" of something they've brewed before, as they so cleverly try to market it on the label. For those at home, this is labeled as a sour version of their Bee Tea, a very homebrew-y honey/green tea wheat beer that wasn't really good to begin with, but which I could possibly see as being improved by a dose of Brettanomyces and lactobacillus/pediococcus cultures. No, this is none of the above, for sure. This is an infection, and not in a good sense; technically, most, if not all, "wild" fermented ales and lagers are infected. The difference is that many skilled brewers, blenders and biologists are behind the world's beloved sours, ensuring that the resulting beer is interesting, complex, tasty and, most important of all, intentional. As with all arts both classical and modern, brewing and blending requires attention to detail the likes of which very few people outside of the subculture of craft beer care about. Indeed, this is an accidental "sour" that happened to be marketable to one or more of the people involved with this brewery. Sour Tea, then, is an example of an infuriating trend that happens every so often in the current topology of the American craft beer scene: it's a mishap that got bottled under the clever marketing guise of being a "sour" (currently a term en vogue with many a discerning drinker, mind you), which, viewed at its very best, just so happens to display very little in the way of the finesse, control, dedication and artistry so deftly portrayed in the canon of American wilds and sour ales, and, taken at its worst, makes a mockery of the entire local craft-drinker population as gimmick-hungry tickers who will buy (and drink) anything once as long as it's "limited", listed as a sour beer, has a lot of extraordinary ingredients, or expresses any other of the innumerable qualities that raises its niche appeal.
Alright, I guess I should probably talk about the beer and stop ranting, right? I know most people probably skimmed those first couple paragraphs anyway, which is fair because they're very negative, but… seriously. It's even incredibly ugly! The pour is a ruddy brownish amber/burnished copper-orange with zero clarity. Head is taught and decently voluminous, lacing slightly as it initially pours out and as the foam declines. As a bit of background, Bee Tea was my first brush with Night Shift, and it rubbed me the wrong way right from the initial pour just like this; there is no refinement to the appearance here. The nose is heady and metallic with a sharp grassy, gamey tang and a slight suggestion of honeyed sweetness that is tempered heavily by a wafting vinegar acerbity almost immediately afterwards. A slight tinge of herbal green/Sencha tea hits here and there. The lacto/acetobacter infection happening hurts it big time, though. Shortly thereafter on the tongue is a rusty metal twinge that fades into a somewhat rye-like, chewy malt flavor (actually kind of akin to Upright Brewing's "Six" that I reviewed last December). There's a heavy dose of acetic sourness that tastes really off-putting and unrestrained. The finish is hot on alcohol and, unsurprisingly, lacks any kind of satisfying flavor, instead reminding me of phlegm and warm vomit. Along with the bulging, off-putting carbonation, this falls squarely in the "undrinkable" category. However, it's actually actively insulting (instead of being a "whoops, we let this get infected" deal, mind you) because this is a single batch of beer that is very, very clearly not intended to be traditionally (or non-traditionally) good. It is actually marketed very slyly to take advantage of buzzwords, hype and brand loyalty. Sour Tea is a wry joke on the consumer, and I feel really bad for falling for it. I've thought about it a lot at this point, and I'm not understanding how this could be seen as anything but a cash-grab from a screw-up at the brewery, and with none of the honesty that would logically entail.
I'm choking this down because I paid a decent chunk of money for it and, yes, I'm at least a smidgen bitter about how this went down, at least if my first few ranty paragraphs are any indication. I'm trying to muster more words, but they're all failing me here honestly. This isn't good beer, and it appears to me like it's actually trying to insult craft beer drinkers. As someone passionate about local beer, this is, in effect, directly insulting to people like myself. It seems as if Night Shift should either be disappointed in themselves for putting out something so very obviously "not right", or very happy they've distributed, for monetary gain, a failed "experiment" to so many willing and possibly unwitting passionate beer fans… both of which earn my utter disapproval. That means, though, that I'll also pass on that disapproval to others. I feel bad writing negative reviews sometimes, but I feel this unequivocally deserves to be outed as a blatant disaster. For shame, guys… I've got sour feelings for you now, that's for sure.
Style: American Strong Spiced Ale (I guess?)
Appearance: Burnt orange/copper with a decent foamy head that dies down over a fairly-long period; no clarity, a very unfiltered beer for sure
Scent: A lot of rusty iron, vinegar, honey malt and herbal tea earthiness; vinegar sharpness hits as well with a vague touch of rye and wheaty maltiness
Taste: A mess of acetic acid, tangy yogurt from the unrestrained lactobacillus, harshly sweet honey touches, heavy malty chew and metallic bitterness
Mouthfeel: Bullying and aggressive carbonation that I was surprised did not push through into a more voluminous pour. Slick, oily and lingering on the tongue
Drinkability: I think I've gone over this enough; avoid this one… "limited" releases should be exceptional, NOT accidental garbage. Cannot recommend
Pouring a very deep, dark brown with a slight, tight tan head that leaves minimal lacing as it settles, this beer looks pretty nice in my royal pint glass. The surface of the beer is hazed and though I'm sure this is unfiltered, I really can't tell considering the intense darkness it presents. The nose is full of boozy fruit esters, bitter baker's chocolate, toffee and cocoa with a slight nuttiness; quite a round and full-bodied scent here. Really reminds me of Prelude by Shipyard, actually… one of my favorite early Winter brews that I've actually written about before! The nuttiness comes through on the palate with a slight treacle note and a hint of butterscotch/diacetyl that isn't entirely off-putting. Once again, reminds me of Prelude in is round and deep flavor. Slight rum-soaked fruit cake and deep dark chocolate compete on the palate as the beer warms to room temperature. Hazelnut, toffee and light herbal hops start hitting in the back of the tongue. I'm actually detecting a slight mintiness, perhaps also from the hops, that starts to appear towards the end of each sip as well. Interesting stuff. It's drinking really easily, too, though it does bear a staunch and insistent carbonation that initially seems to intrude on the palate a bit. This calms down after a while, so sip this one slowly to really let it open up! Aspects of this beer seem to be pretty analogous to some of the better and more full-bodied/rich nut brown ales out there, so fans of those may also go for the strong chocolate and toffee notes on order here.
At 6.7%, this is certainly not a "big beer", but its decadent and rich flavors may make it appear to be one at first sip. In fact, when I bought this at Craft Beer Cellar in Westford, one of the employees said it reminded him a bit of an English/Baltic porter hybrid beer, and I can kind of see where he's coming from, as it definitely comes across a little bit heavier than it seems like it should. That's not a bad thing, but those little, faint whiffs of ethanol on the nose right when I uncapped and subsequently poured it were pretty much a solid foreshadowing of my drinking experience here, which is kinda amusing. This is really good stuff, though I've been basically consistently saying that about the brewery since Mr. Tkach handed the fermenters over to Mr. Howe; before Ben, IH was just alright, sometimes below-average and sometimes just about on point but not very interesting with their concoctions… but now that they have who I consider one of the very best and most talented, attentive brewers in New England on their team, they're practically unstoppable. I see great things for Idle Hands' future and I hope their 4th Anniversary beer will be good as well! Cheers!
Style: English Porter
Appearance: A nearly impenetrable dark brown bordering on inky blackness with a slight but consistent ring of tan/mocha head. Probably opaque; no real lacing
Scent: Slightly estery and a bit ethanol-forward with some rum-soaked fruit, dark and milk chocolate, toffee, caramel and hazelnut. Warming and comfortable
Taste: Roasty but round with deep kilned malt surrounded by a bed of treacle and candied nut sweetness; a bit buttery; slight herbal/minty hop finish
Mouthfeel: Initially semi-pushy carbonation, but it dies down as the beer warms to cask temperatures where it seems to excel with a nice blanketing smoothness
Drinkability: Pretty great stuff here and very easy to put back alone over the course of an hour or so, despite its relative weakness in alcohol content.
Good to share, too!]]>