Today, I feel much better. I restarted my meditation practice last week and it is starting to have an effect on my life. My mind is gaining clarity and I am little more relaxed. I’ve also started The Artist’s Way, but before I start my first week of work with it, I am doing the 3 pages. That has also helped me warm up and clear out all the clutter before I start writing. I also plan to move by the end of May which will make my commute easier and give me back at least an hour a day. I love days when it is easy to find five articles that interest me. Here they are.
- I’m glad the federal government relented on its idea to regulate spent grain. That seemed to be the case of a bureaucrat who didn’t understand what spent grain was trying to fix a problem that didn’t exist. Here is a quick survey of what western NC and Upstate SC brewer do with their grain and how it helps both them and local farmers.
- Ohio is seeking to increase the ABV limit on beer. I agree with Kevin Loftis of Mother Stewart’s Brewing how is quoted in this article. Increase it if you want to, most brewers won’t brew anything over 12% because it is rarely worth drinking. Too much of a booze taste. Also, for a brewer anything that big is expensive as hell to make and would only be some kind of special one-off. No one is going to put into regular production a 12% beer much less a 15% beer.
- I like it when a columnist uses righteous indignation for something they actually care about. Too often in columns and now on Twitter and other social media people are righteously indignant about things they know little if anything about and don’t really care about. I also like how Amy Roberts links the silliness of this law to other laws in Utah that, as she puts it, outlaws being an adult. I always wonder, what these laws are actually protecting us from.
- There is actual science behind why certain foods work with certain beers. You don’t need to know the science if you are just a person trying to find a good beer to pair with your chipotle black bean burger. However, the chef at the craft beer-centric restaurant you want to go to has to know it when he is putting together his menu. Knowing not only what tastes work together is important, but knowing why is important because it lets the chef surprise you with a pairing that you wouldn’t expect.
- The idea of a nonprofit craft beer pub is intriguing to me and I may do some additional research on the concept. This is something I think I would be terribly interested in since I start my working life in nonprofit and fundraising.