text:
The Three Stages of Beer Appreciation
- Chinon00 Aug 25, 2006 01:50 PM
To my observation there are several steps or stages that one goes through in their beer appreciation development. The first stage I call the adjunct lager stage. At the adjunct lager stage most of us are not drinking for taste but merely to get inebriated. I can't imagine anyone savoring or anticipating a Coor's, Miller or Budweiser. These beers provide a simple (i.e. tasteless) and affordable way to "get there". Most American beer drinkers never leave this stage.
The second stage I call the Honey Brown stage. At this point the actual flavor of the beer (as well as the alcoholic affect) is taken into consideration. These beers are fairly obvious in flavor though (i.e. sugar) with little complexity. Brands of the kind include: Honey Brown, Killian's Irish Red, Pete's Wicked, etc). The key point here though is that the flavor isn't an afterthought (as in stage one) but definitely anticipated, recognized and appreciated.
The third stage is the big one. I refer to this as the Sam Adams stage. If you can appreciate Sam Adams (or any other beer with significant hops) you have arrived. At this point you can approach and hopefully appreciate a wide variety of beer styles like IPA, German Pilsener, and other profound and "real" beers.
I think it's presumptuous to say that most adjunct-lager drinkers have a goal of getting a buzz. I might agree that such people don't challenge themselves, and miss out because of it, but I wouldn't presume to know why they consume what they do, nor the typical quantity consumed, which one would need to know before drawing such a conclusion.
re: Jim Dorsch
It might be presumptuous for me to say "most" I agree. However I've yet to encounter an adjunct-lager drinker who comments on the flavor of his Bud or Coors (as he would about say his pizza, burger or wings), save the "thirst quenching" comment often heard after cutting grass in the summer heat (but what couldn't serve as thirst quenching then?). As for the quantity consumed why is this crowd so often appealed to with "25 cent Bud draft" nights at local establishments?
re: Chinon00
I've seen lots of folks get trashed at craft beer festivals, so I don't think this type of behavior is unique to BMC drinkers. But this is anecdotal rather than analytical, similar to what you've said above.
re: Jim Dorsch
That I do not doubt. I myself have been trashed at craft beer festivals. But wouldn't you agree that those who regularly drink adjunct lagers wouldn't be likely to invest the time and energy to attend said craft beer festival (except by happenstance)? We "chowhounds" (I believe) have a natural curiousity for new beer experiences that those stuck in the adjunct stage simply do not have.
re: Chinon00
Sure, I would agree, except to say that the chowhound may not have a 'natural' curiosity, but rather that curiosity might have developed over time.
re: Chinon00
Actually, I've run into plenty of people at beer festivals who were clearly not regular drinkers of craft or Belgian(-style) brews. These people seemed to view the fests as a way to get tore up on several types of high-ABV beer for "free," where free is the equivalent of a couple 30-racks of PBR. This is part of why I like going to the smaller Friday night sessions of the BeerAdvocate fests, but avoid the larger, more drunken crowds of the Saturday sessions.
re: Chinon00
I don't know why people insist that beers such as Bud, Coors, etc. do not have any flavor (tasteless). The craft brews, microbrews, imports, etc. have distinct flavors, but so do the macrobrew lagers - different flavors, but flavors nonetheless.
Sure, you may not like the macrobrew flavor, but some folks do. I'm sure, or at least I assume, that it is simply a common (and tiring) exaggeration, but if some people cannot tell the difference between Bud and water, perhaps they should get their water systems tested.
You may find it hard to believe, but there are actually many, many people who are financially able to purchase any beer that they wish, and usually choose an American lager simply because they generally prefer the taste to that of the other choices, many of which they have sampled.
Now please excuse me while I adjourn to the kitchen for another Busch.
re: SuzyInChains
Well... the obvious reason that AML has no taste is that they have purposely bred the taste out of it, in order to satisfy (i.e., not offend) the largest number of people, and produce the maximum quantity of beer for the minimum price.
Here's what Beer Advocate says:
"Light bodied, pale, fizzy lagers made popular by the large macro-breweries of America after prohibition. Low bitterness, thin malts, and moderate alcohol. Focus is less on flavor and more on mass-production and consumption, cutting flavor and costs with adjunct cereal grains, like rice and corn."
Of course, the standard Chowhound mantra applies - if you like it, it must be good. But many people liking it doesn't actually make it a good product, nor does it make it flavorful. Otherwise McDonald's would be the best and most flavorful hamburger in the world.
I think that Chinon's original point is something that applies to food as well as beer. While I may not agree about the specific steps that people take to learn more about flavors, textures, and all the elements that add up to great food or beer, (because we all get there on different roads), it's nevertheless true that people with curiosity and the desire to discern the various qualities of what we put in our mouths, will try to learn about different and more complex flavors and textures. If you're satisfied with something that is not as flavorful, and you are not curious, or have no ability or simply have no desire to tell the difference and learn about new and more bold flavors, then, of course, that's your right - and it's right for you. But that doesn't mean that in fact, AML has lots of flavor.
re: applehome
I believe you are making the common error that more flavor = better flavor. People with curiosity may try beers with more flavor or more complex flavors and decide that the different flavor of AML is what they prefer. Perhaps too much consumption of complex and heavily flavored beers deadens the tastebuds for the subtle flavors of AML.
re: applehome
Subtle flavors?
Is that a joke?
being a beer drinker for quite a few years now i must say that all so far mentioned stages and the stages to be mentioned forewith all have their appropriate times and places.
Where does "adjunct" come from? I've seen ASL (American Standard Lager) and AML (American Macro Lager) regarding american mass-produced lagers, but I'm not sure I understand the use of "adjunct". Adjunct typically means an addition to or a non-essential aspect... and I guess I don't understand the intended meaning. Kinda like calling McD's adjunct hamburgers?
As far as steps in beer appreciation, I'm sure there are a lot of different paths - not unlike the appreciation of foods. Personally, I could never drink more than a gulp of the Bud's and Schlitz's that my buddies always tried to treat me to in High School and College - and I certainly couldn't stand the Black label my father bought in quarts. I thought beer was horse-piss, and never actually wanted any.
Then I got stationed in Germany. Hoh-boy...
They delivered from the local hofbrau the same way we used to deliver milk here in the US. Put out the empties before you go to bed, and wake up the next morning to a full case sitting on your doorstep. This was stuff with flavor. This was stuff worth getting drunk for.
Coming back in the mid-70's and looking for anything close - something, please! I had to settle for Lowenbrau export, maybe an occasional bottle of Dinkelacker at a "specialty" place... Honestly - you young'uns have no idea how bad it used to be.
Today we have local fresh beer much like Germany. True, the majority of people in the US still have dormant taste buds, but really, that's true about food as well - many people eat at McD's and the other chains every single day of their lives. But if you are curious and need more than horse-piss to sate your buds, you don't have to fly to Germany.
My sons have all started with the micro-brews and decent middle-size brewery products that I've had in my fridge for years. Like me, they never had the yearning for ASL/AML/Adjunct/large-production lagers (horse-piss is easier). We'll try anything - often going back to some favorites like stouts, lambics or heffeweizen. We don't always like everything. That's ok. But we're game to try anything - except horse-piss.
re: applehome
Adjunct typically means a non-malt cereal grain such as rice or corn.
re: Jim Dorsch
aha. Thanks for that. I see the usage under the AML definition in Beer Advocate.
I think economics has a lot to do with it. In college (late 80s) I was drinking the junk beers (e.g. Mickey's Malt, National Bohemian, Genessee Cream Ale) purely for cost reasons.
At the same time, I had sampled Pilsner Urquell when visiting Hungary and it was my favorite beers. Dock Street in Philadelphia was another favorite. But I just couldn't afford them regularly, or I bought a case and hid it from people and drank it slowly.
Nowadays I can just pick a beer and it doesn't matter the cost, at least when sharing it with my wife or close friends rather than buying for 10-20 guests. A Cantillon Gueuze 25 oz for $10-15. Friends & I recently split & mixed 6 cases that rang up to $530. (e.g. Rochefort 8 was $170). But that will last for awhile & thoroughly enjoyed.
Chinon00, I, too, was fortunate to have been stationed in Germany. There my life changed forever as I rapidly hit stage three. That was year's ago and I'm still mystified why anyone would drink Coors or light beer. But then, I'm equally mystified when I drive by the local Olive Garden and see the parking lot packed every night. I suggest you make a pilgramidge to the FatherLand and immerse yourself in more research. It will be time well spent.
What stage is it when you realize most micro and craft brewed beer on store shelves is outdated/stale/oxidized and you get fed up with getting burned buying unfresh six packs for $8-$15 and end up brewing your own delicious beer that is way fresher and much cheaper than anything you can buy?
re: LStaff
I do agree firstly that fresher is better. Also, I've been burned repeatly (particularly with Pilseners) in terms of getting skunked beer from store shelves. But I think that you may over state the put a bit. Lets face it, it would take a remarkable home brewed beer to out perform an adequately shipped product from breweries like: Unibroue, Stone, Spaten, Fuller Smith & Turner, et al. When you look at their equipment, controls, and access to ingredients it would (to me) appear difficult. Having said that home brew has it's place as well but let's not suggest that it can or should replace the galaxy of great beers available to us today. Moreover, more and more quality micro's are opening brewpubs (which I try to frequent due to the "fresher-ness" factor). And you can drink in, or take out cases, 6ers, etc, maintained directly at the source (i.e. fresh). There are just too many options to suggest that home brew trumps all (unless money is your only concern).
re: Chinon00
I've tasted many remarkable homebrewed beers.
re: LStaff
I don't think the freshness problem is nearly as bad as 5-10 years ago, but it still exists. But as a former homebrewer, I know how much fun it is to consume your own freshly made beer. As for price, it's probably not cheaper than commercial beer when you factor in time and equipment.
re: Jim Dorsch
Hey Jim (When I lived in Alexandria years ago it was always great to talk beer with you at Total Beverage)I have found some freshness issues as well.
One of my favorite spots in Fells Point continually tries to serve me Tupper's that is a year old. Maybe even 18 months old.
I send it back every time and order something else. But there is a lot of stale beer out there.
Max's on Broadway is usually great as well, but you still have to look at the date. They have some old inventory in bottles.
re: LStaff
I believe that's called "disillusionment/enlightenment."
re: Tugboat
If for arguements sake lets say there are two broad beer categories; good and bad. Wouldn't we all place Sam on the good side? My point was not that Sam is the ultimate of any particular style. But it was for me a transition point over to "real" beer because of the obvious hoppy taste of it's Boston Lager for one thing. And it was (and is) widely available so for many Sam can provide their first infantile step into the "real" beer world. Where the journey ends is up to the individual.
re: Chinon00
Some of the Sam Adams beers are decent, they also have many that are just OK.
But, if it's a choice between that or macro-swill, then I opt for the SA everytime.
re: Tugboat
I'm with you on that. I've always thought of Sam Adams as the most overrated beer in America. They've improved over the years, but my taste for it is tainted with the memory of the beer being contract brewed by Iron City while they were claiming to be a "Boston microbrew". A sort of high-end version of the PBR business model. The popular story was that they started their microbrewery in Boston later, solely to keep the microbrew/craft brew moniker.
re: Loren3
Contract brewing doesn't necessarily mean the beer quality suffers. If the grain bill, recipe, and process are the same, then the product should be close to the same across the board. Macrobrew has tainted the concept that beer can be made well in large volumes.
I'm not saying Sam Adams is awesome beer, but it's much, much better than the adjunct lagers made by the big three.
A possible 4th stage is a post "Hop Head" stage which basically means an appreciation for subtle, session style beers. Wonderful experiences can be had with lighter beer styles like English Mild or Bitters and German Helles Lager. English Milds overall have a tea-like flavor with rose petal and orange. They also have noticeable malt flavor and lower carbonation creating a smooth and almost fluffy mouthfeel. Finally, due to their lower alcohol content, they can be enjoyed over several hours (which is very civilized). Be forewarned however if you have been a regular drinker of IPA, Pale Ale, and other hoppier styles it might require several sessions to pick up on the subtlety. As for Helles Lager think of a softer and more delicate (feminine if you will) German Pilsener.
I think Suzy makes a good point. Blandness has its place (do you really want brown rice rather than white with your Chinese or Thai or sushi? It has more flavor!). Obviously, there's also a point to be made about developing a sophisticated palate and appreciating the good stuff. I appreciate the good stuff on draft, but I buy freshness-dated Bud to drink at home because, as others have said, so, so many six-packs of the good stuff have gone bad on the shelf.
The cynic in me wonders how many people develop a taste for skunked and spoiled beer after being told over and over again how stupid they are to ever prefer that macrobrew "water."
re: Bill on Capitol Hill
If freshness is your concern, you can often find freshness-dated local microbrews that were bottled mere days before. In the DC area Dominion is a good example.
re: Jim Dorsch
I love Old D brews. But every other time you buy one of Mr. Bailey's beers, they "forget" to put the date on the bottle.
re: Tugboat
They always date the case carton. Of course this doesn't help if you buy a bottle at a bar or restaurant.
re: Bill on Capitol Hill
I agree that drinking Bud is like eating plain white rice.
re: Bill on Capitol Hill
If you go to a good quality beer purveyor, you'll have a hard time finding skunked and spoiled microbrews. Additionally, it's a mistake to assume that all beer must be fresh in order to be good, since beers which are bottle conditioned are specifically intended to sit in storage (provided they aren't kept too warm).
I once went to a beer tasting where we sampled 4 year old bottles of Chimay Blue and Avery Salvation, and both had mellowed beautifully from the aging.
As Jim pointed out, check the dates on those six-packs. Most all microbrews I've seen in So Cal sport a bottling date so you can get an idea of how fresh it is.
It's not a question of people being stupid for preferring macrobrew. I'm sure plenty of intelligent people have never developed a taste for anything more interesting.
re: Josh
I don't think that it has anything to do intelligence. Putting things apples to apples for a moment aren't these adjunct-macro-lagers based upon German Pilsenser? If so, I can only conclude that if one LOVES Bud, Coors, or other adjunct-macro-lagers and has NO USE for the product in what we can consider it's traditional form (e.g. Spaten, Jever, or Victory Prima Pils) then maybe he/she just doesn't like beer. (Just an opinion).
re: Chinon00
Well, I don't know. Corn and rice are definitely not part of then reinheitsgebot. They also have very little hopping. I'd say that they are light-bodied, nearly-flavorless lagers. Loosely based on German pilsner, perhaps. I think you're totally right in saying that a devoted Bud/Coors/Miller drinker that doesn't like the real deal (Spaten, et al) doesn't like beer. I don't know how anyone can drink a good German lager and not be totally impressed.
re: jpschust
I don't see why ales would be more susceptible. If anything, I'd think the opposite true since lagers tend to be lower in alcohol content. For beer to improve w/ age it usually needs to be above 10%. Skunking of beer happens when light causes a chemical change in the hops. It can happen in as little as a few minutes of exposure to direct sunlight.
If you keep your high-alcohol beer in the dark, at cool temperatures, you can age it indefinitely.
When I began my adventures into the land of alcoholic beverages, according to my friends, Coors was IT. Then it was Heineken. I could barely drink half a beer before it got warm. I figured I just didn't like beer, period. I became a wine drinker. In the past few years I hooked up with a homebrewer and have attended many craft beer tastings. Being a Michigander, we have a plethora of fabulous microbreweries. While I still drink wine for the most part, I have learned to really enjoy the heavier beers-- Belgian triples, Scotch Wee Heavy, Imperial stouts, etc. Great in front of a winter fire. But I'm not going to chug one down after playing volleyball. While I can now appreciate the bite of IPAs and the funky lambics, they just aren't to my taste. At the State competition this past weekend, the Best in Show was judged to be a Vienna lager!
My brother's beer of choice is Budweiser. That's it. I remember bringing him several craft beers to sample. He tried a couple and shook his head and went back to his Bud. C'est la vie.
there's got to be some way to include Guinness draught along with beer appreciation. Not sure how my stages but it seems like it won't from Sam to Weisse Beer and now, into a deep Guinness phase, inspired from a trip to Ireland.
Now, i almost can't imagine all the shite thing i drank a few years back.
re: Kid Quick
Yes of course Guinness is included. As stated previously due to it's high availability for quite some years now Sam has been the first "real" beer that many of us were exposed to. Therefore Sam for me served merely as the portal through which the rest of the real beer world was accessed including Guinness.
The original post follows my progression almost exactly. I used to wonder why I wasn't enjoying my BudMillerCoors as much as other people. Then I started researching what beer was really made of. I really didn't even know what malt was. The more I learned about beer the more I experimented with brands and styles and started on this long journey. I agree that 15 years ago pickings were quite a bit slimmer than they are now. I can go to a nearby Italian restaurant now and pick up a Chimay Blue in the cooler along with about 10 other micros. Curiosity and a fondness for new tastes are rewarded now more than ever as beer lovers fuel the burgeoning craft beer market.
Beer snobs suck. I like All the beers of the world with the exception of a few. I have traveled the world and tried many and only found a few that I would prefer not to drink. But for the most part all beer has a place and or a purpose in this world. For you hops purists remember that hops only came about as a preservative not as a flavoring.The Reinheitsgebot was introduced in part to prevent price competition with bakers for wheat and rye. The restriction of grains to barley was meant to ensure the availability of sufficient amounts of affordable bread, as the more valuable wheat and rye were reserved for use by bakers. Today many Bavarian beers are again brewed using wheat and are thus no longer compliant with the Reinheitsgebot. There are only two types of beer bottom fermented or top. There are many styles and flavors, much like wine all suit different needs and tastes. Are going to drink peche lambic with a burger or brat? And you also wouldn't want a spicy Chimay Grand Cru with a light fish. Hell no, it ruins the flavor of both. Don't CRAP on a man's taste in beer until you've walked a mile in his shoes. My Grampa was a yeastmaker for Anheuser-Busch and my family is still pretty proud of that. And it is also those same big companies that have kept the craft and the education of beer alive. So lets not turn it into a snob sport. It sounds Much better if an individual prefaces there comments with what they enjoy and the reasons why without the snobbery of putting down someone else's preference for that wonderfully intoxicating libation that we love to quaff en masse called beer.
re: iannnancy
Depending on what the burger is topped with, peche lambic might be a perfectly suitable accompaniment.
Maybe you can explain something to me that I've found to be pretty baffling. When people like yourself get defensive about liking crappy beer and in turn vent your spleen at "beer snobs", that's considered to be OK. Yet when the tables are turned it's all of a sudden wrong. Can you explain the logic here?
If nobody is ever right, and every point of view is equally valid, then why do you even need to air your views about the people you're so quick to label snobs?
And while it may be true that all the beer variations are akin to wine variations, you won't find anybody who knows their wine expressing love for Arbor Mist Peach Chardonnay.
re: iannnancy
if you refer back to the initial post, it makes a lot of sense and is, for the most part, pretty true for all of us who've 'graduated' and moved on from our earliest beer experiences. that doesn't make us a snob, it makes us educated. and adventurous.
in effect, we HAVE walked a mile in their shoes. been there and drank that. ;)
as for the macros paving the way and keeping the craft alive, i beg to differ -- if only from the perspective of someone who lives in a state where A-B (and to a lesser extent the other macros) have a monopoly on the distribution channels and do their best to 'discourage' retailers and distributors from carrying a wide variety of their competitors' beers.
if anything, A-B has gotten too far from its roots and is scrambling to try and emulate the flourishing grass roots craft traditions by:
buying and/or making distribution deals with brewers like redhook, widmer bros -- adding fruit to their mich ultras, trying (and failing miserably) to make mich a hefeweizen, making a deal with jimmy buffett for the land shark lager, etc etc.
it's just too bad that with all their clout and reach they can't actually come up with some decent beer.
re: iannnancy
How do you *make* yeast? What raw ingredients do you start with? He may have cultured A-B's yeast in a lab, but I'm not sure he actually made it -- unless you're talking about developing the indiviual proprietary strain(s).
Be that as it may, I have been -- from time to time accused of saying (as Josh says in reply to you), "nobody is ever right, and every point of view is equally valid." Now, I strongly disagree that I've ever said it, but what I *have* said -- all four-letter words and epithets aside -- is that, for the person who *loves* Budweiser (or Arbor Mist, for that matter), that's great. Their tastes are pleased and satisfied, and all is right with the world. But don't expect me to agree with them that Bud is the best beer in America, or that Arbor Mist is the best wine, or that Starbuck's is the best coffee . . .
You won't hear me putting them down for enjoying their beverage of choice, but I don't have to agree to make it mine. I don't even have to agree that it's any good; on an subjective level, they may love it and I may think it's horrible. On that level, neither of us is wrong (i.e.: we are all entitled to our personal opinion, last time I checked).
But what Josh *also* said to you is quite important, IMHO, and that is,
"When people like yourself get defensive about liking crappy beer and in turn vent your spleen at "beer snobs", that's considered to be OK. Yet when the tables are turned it's all of a sudden wrong. Can you explain the logic here?"
It seems to me there is no logic here, and that you are being the very thing you accuse others to be.
Traditionally speaking, wine drinkers in American generally moved from white, off-dry jug wines (think Almaden Mountain Rhine, Chablis or Mountain Nectar Rose) then into off-dry varietal wines followed by drier and drier whites (think starting with Riesling and Chenin Blanc, ending with Chardonnay and Sauvignon Blanc*); then, maybe into light reds, things like Gamay and Pinot Noir, ending up to Zinfandel and Cabernet. The last thing to evolve was an appreciation of late harvest Rieslings and Sauternes . . .
Then everything changed in the mid-1970s, with the success of White Zinfandel and the flourishing of stainless steel . . .
Traditionally, people began with -- not just Bud, Miller, or (if you were "lucky" enough to live in one of the 11 western states where it was available), Coors**. Usually, it was more like Lucky Lager, Pabst, and the other beers that either came in kegs and/or were cheaper than Bud. Bud, Miller, and Coors were a step UP!
Then came beers like Heineken, Beck's, Corona . . . then the more "serious" European pilners, British ales and Belgian trappists and lambics. (This pattern changed slightly with the growth in the microbrew, starting with New Albion and continuing until this day.)
What brings people -- by and large -- to beers like Pabst Blue Ribbon or Rolling Rock, both of which were moribund to say the least, is marketing. Call it "PBR" and 20-somthings think it's cook, not realizing it was what their grandfather drank with a shot. Market the "33," and watch people grab a Rolling Rock . . .
Some people do indeed stay with Bud (or Miller or Coors), but does anyone really miss Stroh's-Schlitz? I mean, asdie from nostalgia. (I remember Blatz used to advertise on Dodger games, but I don't miss drinking the beer!)
* It wasn't too long ago, virtually all California Sauvignon Blancs were off-dry; it wasn't until 1968-1973 that the dry style actually became popular.
** Coors used to be a regional beer. Back when it was $1.25/6-pack ($5/cs), I was offered $10/cs by stores when it wasn't sold -- they could sell it for $20 a case!
re: zin1953
"How do you *make* yeast? What raw ingredients do you start with? He may have cultured A-B's yeast in a lab, but I'm not sure he actually made it"
Yeah, I thought the same thing when I read it, maybe he was a "yeast wrangler" or a "yeast herder". I used to live across the river from an Anheuser-Busch bakers yeast plant (they later sold the division to a Swiss company)- occassionally, one got a funky smell out of the place (not helped by a paper mill down river) and I always blamed a bad batch of home brew on them...
" (I remember Blatz used to advertise on Dodger games, but I don't miss drinking the beer!)"
Blatz advertised the Dodger games in LA? What era? Blatz was sold to Pabst in late 50's but the Feds made them sell it to Heileman (anti-trust regulations) and I always thought it was pretty much a mid-Western brand by then. Pabst had a brewery in LA (maybe a former Hamms facility) and they brewed local Calif. brands like Burgie! there as well. And, eventually, Pabst bought Blitz-Weinhard (mid-70's). Hey, maybe it was Blitz that advertised on Dodger games?
I think the Dodgers teamed with Schaefer when they were in Brooklyn. (The "h" in the Schaefer sign lit for a hit, and the "e" for an error, IIRC). I grew up with the old man hating the Yankees but drinking Ballantine XXX Ale (who sponsored them). Eventually, when the Mets came around, Rheingold was their sponsor. And, yeah, I DO miss Ballantine XXX Ale (the real stuff, not this garbage from Miller>Pabst) and Rheingold and Schaefer (well, the last two on draft- the bottled was pretty standard).
re: iannnancy
It's also these same companies in the 70's that destroyed most of the local craft brewing going on in the United States.
In regards to the stages of beer appreciation, I read this a long time ago in a homebrewing digest. I think it might apply now.
Stages of the Beer Discovery Experience
(starting from adolescence)
1) You drink Budmilloors because it's cheap, you want to get
drunk, and you really don't like beer anyway.
You cannot distinguish marketing ploys from taste.
(ex. Genuine Draft, Ice beer, Dry beer etc.)
2) As you get older, you still like to get drunk, but you
have a bit of cash to spend. You also tend to drink beer
'cause you like it. You drink Budmilloors taste-alikes like
oh... Leinenkugel. Killian's Red, or for that matter, anything
3) You graduate from Budmilloors to Pete's Wicked Ale, or
some kind of non-mainstream beer, such as Sam Adams.
You begin to distinguish taste. You try and actually
start to enjoy darker beers like stouts and such.
You start to ridicule Budmilloors. Mass marketing of
"craft brews" still plays a role in your taste.
4) Now you differentiate between "good" and "bad" well-brewed
beers. You discover the Sierra Nevadas of the world, and
other truly exceptional beers. You use these handful of
select brews as your gold standard. All other beers are
crap. The beer that originally tasted exceptional at
stage 1,2 or 3, is now poor.
5) You gradually begin to realize that other beers have their
place in the world too. In fact, the simple fact that
SNPA, PU or Guinness exists as a benchmark begins
to allow you to evaluate beer on a comparative scale,
and you appreciate the differences and variations in
styles. Lambic and funky beers are valued as samples of a style.
You become more tolerant of Budmilloors.
6) You reach the Zen of beer tasting. All beer has a
purpose in life, and who are you to foist your taste
on anyone else anyway? Taste is relative. You realize
that maybe you should have a Bud when mowing the lawn
instead of a barley wine. All beer serves its own
purpose. Even Schlitz exists for a reason (Tonya Harding's
drinking buddies?). No beer "kicks ass" (to use Usenet
terminology) or is swill. It simply is.
re: Springer
Good post Mr Springer. Yes, I believe that the final stage in beer appreciation may be the realization that Budweiser et al do have a place in the World.
In fact, most experienced brewers know that in many ways, it's a lot more difficult to brew a light "American" style lager than it is to brew some of the stronger tasting ales.
re: Greg P.
Lager is more difficult than ale in the sense that it requires a long period of storage for fermenting, and its less tolerant of temperature and technique variations, whereas ale is more forgiving. None of those facts convert Budweiser into anything good.
re: Josh
Yes lagers in general are more difficult to brew. When visiting a new microbrewery, one of the things I often look for is to see how many lagers they brew. If there are none, it may be a sign that they are amateurs.
And brewing a light "American" style lager is very challenging. For one thing, you can't just cover up your mistakes with lots of hops. Even many experienced microbrewers would find it difficult to duplicate a Budweiser, much less do it with any consistency.
I bring up the fact the Budweiser style brews are difficult to brew because sometimes people assume that they taste the way they do as a result of low cost, ease of production and even worse, poor quality control. Nothing could be further from the truth.
The thing is, it's just your opinion that Budweiser isn't "anything good." I went the beer snob route for years and refused to drink any mainstream products. But eventually, I reached that final state that Spinger described whe I realized that I actually do like Budweiser. Not every day. But some days, a Budweiser is exactly what I want. And I'm not afraid or embarassed to say that.
As others have said, don't confuse more flavor with good flavor. Some days I like the impact of Thai Cuisine or Mexican Cuisine. And other days I feel like subtelty of French Cuisine, or maybe I have a jones for diner food. Does that mean that one of these is good and the other is not?
Same thing for wines. I have a friend who drinks only full bodied cabernets. Great for him, but some days I also enjoy a delicate pinot noir, etc.
So yea, I think the final stage of beer appreciation is a realization that there may be a place for everything and appreciating that place.
re: Greg P.
Surely not having a lager makes you an amateur.
Let's see some of the companies that don't have lagers-
Stone Brewing out of CA who holds a variety of awards
Bell's out of MI
Sierra Nevada out of CA
Need I go on?
re: jpschust
Really what I said that not having a lager MAY be a sign that they are amateurs. In that instance, the word "may" is very significant.
I wholeheartedly agree with you that there are some truly great brewers who don't offer a lager.
re: jpschust
Bell's does make a Lager - I've had two of them, in fact:
Lager of the Lakes
Consecrator Doppelbock
re: Greg P.
Um, not to be argumentative, but I see some serious fallacies in your post here.
If you talk to any brewers (which you might consider doing, you can learn a lot) you'll find that many don't make lagers because a) they aren't that interested in the style, b) the long fermentation and cooler temperature requirement isn't practical for their business model, and c) they don't have a huge demand for it from their customer base.
Here in SD, there are a few microbreweries that do produce lagers. One of them, Pizza Port, makes a beer called Amigo Lager that's designed to appeal to the sensibilities of those who want a light lager. I would disagree that it's hard to make light lager a la Budweiser. What is hard about Budweiser is guaranteeing the exact same flavor from batch-to-batch, given the natural variations in hops, barley, and water.
However, clearly your thesis that it's more challenging to brew is completely bogus considering that Stone's new head brewer left AB to make beers that he thinks are more interesting:
Another thing that is erroneous is this idea that you can "cover up" mistakes by adding lots of hops. No offense intended, but it sounds like you've never made beer. If you had, you would know that this is a total impossibility. It's like saying you can cover up bad food by adding lots of salt. What you'll have is salty bad food. Adding lots of hops will just give you a bad-tasting beer with a lot of hop flavor.
Good beers are balanced, and a balanced beer can't be achieved with overly-aggressive hopping. The hoppier you want to make your beer, the more you have to beef up the malt so you still have some balance.
It may be that hopheads give you the impression that hops are all that matter to them about a beer, but the truth is that among serious beer geeks and homebrewers, there is a much broader appreciation of styles than you seem to think exists. The craft brewing movement in the US grew out of homebrewing, and if you get to know any homebrewers you'll see that there is an interest in most all styles of beer.
I recently went to a party at the home of a homebrewer, and in his kegerator that day was a Kolsch, a Helles lager, Flemish red, gueuze, English porter, Irish red, Nut brown, and stout.
It's a mistake to assume that "more flavor" equals "good flavor". I don't think that anyone is making that argument.
I've variously heard Budweiser described as good when ice cold (which diminishes the flavor), when mowing the lawn on a hot day, when you want to just drink a lot of beers, and none of those things to me have anything to do with quality of the beer. If I'm looking for something ice cold to chug down rapidly, why even bother with beer at that point? It's not a question of being afraid or embarrassed, in my case it's that I don't drink beer to get wasted, and I don't drink beer to cool off on hot days because it has the opposite effect since alcohol makes you dehydrated.
Where your comparison with food is off the mark, to me, is that placing mass-market adjunct-laden beers on equal footing with craft brews is akin to saying McDonalds is just as good as French cuisine. Are you really going to argue that? You may LOVE McDonalds, and nobody could ever make an argument that you shouldn't love McDonalds. But you can't seriously claim it's "just as good" as French cuisine because you like the way it tastes. From an objective standpoint looking at world cuisine and what goes into its creation, it simply falls flat as an argument, unlike your other examples like Thai, Mexican, etc.
There are many great lagers out there on the market that I would happily reach for and drink, Budweiser is simply not among them. Dismissing it as snobbery akin to only drinking Cabernet is absurd, since anyone who really knows anything about wine knows that cabs are good in a certain context, but other wines are every bit as good (and often better) in other contexts. Only drinking full-bodied cabernet is as ridiculous to me as is only drinking highly-hopped IPAs.
I do agree there is a place for every style of beer, but I am not interested in mediocre versions of those styles. If I want a lager-style beer, then I'll reach for a Full Sail Session Lager, which is adjunt-free and delicious, or Victory's Prima Pils which is an excellent American version of a classic pilsner, or even a Gordon Biersch lager before I'll drink Bud/Miller/Coors.
Its probably also more difficult to create kraft cheese than it is to create real cheese. Sometimes simple is better
Everytime this thread comes back up to the top with an unread post, I look at the subject line quickly and think of this picture:
(I believe that bottle, despite having a name similar to a famous scotch, is actually from barrel G-1 of an early version of Samuel Adams Triple Bock, based on their expressions, at least.)
An asside note. There is a pretty cool micro brew fest at Santa Anita racetrack in Southern California. It's not the best of all micro brew fests, but it has the added attraction of being on the infield of the track, with live music. It is inexpensive, and you can bet the horses if you like. For people who want to try a lot of different new beers, it's excellent. And a lot of fun. They have one about every 3 months. It's really cool to get a bunch of friends together and go. For about 30 bucks, you can park, make a couple of 2 dollar bets, and drink a few differnet beers, and listen to bands. Check out Santa Anita racetrack's website for future dates. And you usually get cool free stuff too!
I'm weird, I guess. You can taste me out your most "complex" "interesting" beers or your blandest Yankee water and I'll appreciate them both for what they are.
I like Sam Adams, but I drink A LOT and it just can't be done all the time. Sometimes I just want a light easy beer. It's an appreciation for all flavors. Hell, I spent five hours in a beer bar in Brugge, Belgium once and had my first taste of Gueze...so I love my beer. Beer is a wonderful cornucopia of offerings, why limit yourself?
For me though I must draw the line at beers like Michelob Ultra, Coor's Light, Bud Light, et al. These "beers" are virtually devoid of any actual beer flavor. So what are their purpose? To me I can only conclude that they are produced for consumers who do not actually like beer (so what does that actually make them?)
re: Chinon00
They are meant for getting hammered.
re: peetoteeto
I consider that an insult to sweet tea, my friend.
There is a surprising amount of artistry to making a good batch of sweet tea!
re: peetoteeto
I've definitely met quite a few craft beer drinkers who get hammered, no question. I was being somewhat tongue in cheek. I'll have to remember to include a winky face next time.
re: Josh
I thought that might be the case, but you know, I didn't want the anti-beer-geek crowd to have any ammo.
Of course in the process I irked my pal brentk. Perhaps he can start a new thread on the nine stages of sweet tea appreciation. I'm clearly at step one. ARIZONA IN A CAN RULEZ!
(insert winky face here)


text:
yeeesss, my favoritest character by my favoritest artist
an unfinished page from Wet Moon volume 7.
one of these days vol. 4 will appear on comixology and I can continue with this series
Happy Father's Day!
anyway here's a page from glory
Some of my fav panels from "GLORY: The once and future destroyer" #glory #joekeatinge #rosscampbell #comics #gloryisafuckingbadassbitch
I genuinely love Ross Campbell's art. There is a sort of unconventional beauty to it that I loved from the minute I laid eyes on it- specifically the first issue of his Glory run with Joe Keatinge. I really need to get around to exploring and reading his other works, like Wet Moon.
Bask in the ethereal glow of Campbell's work, y'all.

subset: commoncrawl


text:
Today is November 1, 2014
Front Page
October 30, 2014
Carbon Sports
October 30, 2014
Carbon Sports
USU Eastern Soccer program looking to continue strong first season at tournaments
2 days ago
As their seasons continue, the USU Eastern Men's and Women's Soccer teams will be playing with everything on the line.
USU Eastern Basketball teams set to open 2014-15 season at home
2 days ago
With rosters comprised of many new athletes, the USU Eastern Men's and Women's Basketball team will look to start their seasons out strong when they began play this weekend....
Carbon High Girl's Basketball team to host basketball camp
2 days ago
The Carbon High Girls basketball team and coaching staff will be putting on a basketball camp for girls ages 1st grade through 8th grade on Friday Nov. 14 from 6 - 8 p.m. in the Carbon High Gym. The cost for the camp is $15...
Lady Eagles look to finish regular season on high note
2 days ago
After winning two straight games, the USU Eastern Volleyball team will look to carry that momentum into their final regular season games this week.
Carbon High Volleyball set to battle familiar foe at 3A State Tournament
2 days ago
The Carbon High Volleyball team is hoping that a familiar foe will provide them with a chance to advance past the First Round of the 3A State Tournament on Wednesday at UVU....
Pinnacle High Cross Country runners finish off season at 1A State
2 days ago
The Pinnacle High School Cross Country team had four runners compete at the 1A State Tournament last week at Sugarhouse Park in Salt Lake City.
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In the editorial by the Archbishop, he notes that marriage should not be redefined. However, it was redefined over 500 years ago when Henry VIII of England was allowed to divorce. Yet divorce did not become quite so common among the general population in the U.S. until the 20th century. And interracial marriage became legal in the same century which was another redefinition.
The Archbishop bases his whole argument on the idea that children have to be raised by a man and woman who are married in order to be considered fit and whole. Yet what the Archbishop ignores is the fact that in America divorce is legal and so for a good number of children, they are being raised by a single parent and perhaps shared with another or not. And actually many of them turn out OK.
So if the idea of two persons of the same-sex raising a child is so bad since the opposite sex is not involved, then the same logic applies to persons who are divorced. And since persons of the same-sex seeking marriage is such a small minority and people who are divorced are such a much larger number, why doesn't the Archbishop and others in his church seek to outlaw divorce since it is considered a sin as well? Indeed it is a great contradiction. And as such the argument holds little relevance when trying to defend outdated laws in our society.
Earl C. Apel, College Hill
Posted in: Greater Cincinnati, lifestyle, National, Northern Kentucky, Ohio, religion
Tags: Archbishop Dennis Schnurr, Catholic church, College Hill, same sex marriages


text:
Microsoft's MoodScope app predicts smartphones users' feelings
A team at Microsoft Research has developed an app for smartphones that they say will accurately gauge the mood of the user based on their activity, location, and time of day. "Mood sensing can build an interesting digital social ecosystem as users' devices automatically share their moods with close friends and family," the …
I can see it now...
User is at home? Check!
User is behind his/her computer? Check!
IP address is known with Microsoft? Check!
Users PC is running Windows 7? Check!
Mood: You suffer from suppressed moments of anxiety.
Advice: It's because your computer isn't as effective as it could be, and your subconscious knows this. Fortunately you don't need to seek professional help, just get a Windows 8 license, unlock your true potential and change the way you work forever!
[2 months later]
User is at home? Check!
User is behind his/her computer? Check!
IP address is known with Microsoft? Check!
Users PC is running Windows 8? Check!
Mood: You suffer from depression.
Advice: Consider seeking professional help.
[user thinks: man, this application is GOOD]
If only...
If only they'd finished this research BEFORE releasing Windows 8 or revealing the XBone
They are depressed and lonely because they thought that Windows RT was a good thing.
(Hat off and insulting finger gesture to Eadon; wherever he may be).
What would this app say to Eadon?
Either very angry or suggestion to check for malfunctioning caps lock.
Now the NSA can send you a phishing email when you are at your least defensive.
One click later and you find that you have hacked into a database and are guilty of a serious offence.
The extradition papers arrive 10 mins later.
...will be able to completely monitor people now.
Looks like it's focused on others knowing the user, not enabling the user some self knowledge... Furthermore it seems made for lazy parents...
"How's my kid doing, uh, I'd better check with the phone because I have no clue myself"
"Furthermore it seems made for lazy parents"
No, this is being developed by computer nerds for computer nerds as they are so socially inept that they can't figure this stuff out on their own.
Marvin's getting a Twitter account?
Training ?
> and with training the software can increase that figure to 93 per cent
That is, of course, training the user to match his mood to the 'prediction'.
User is...
Using Windows- yes
Predicted mood- Unhappy/Angry.
Not rocket surgery, is it?
Tech giants talk about stepping up the 'creepy line' but not crossing it...
Well this is firmly across it IMHO!
tail -9 /nsa/msft/w8p/826381.log
20131105212347-Debug-High pulse rate detected.
20131105212349-Debug-Agressive keystrokes detected.
20131105212413-WARNING! Sensor damage.
### host lost ###
SWAT dispatched at 20131105212414
not going to work
I mean, where is smug?
Re: not going to work
The iOS default setting?
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text:
This is Nail Savvy Button Candy Blue (an oldie from Sally's) topped with Melted Snowman from the new Ninja Polish holiday collection. Once I saw this I seriously had to have it. You can get it here.
- chainsandcherries likes this
- badeggfitzgerald reblogged this from lacquerlicense
- lacquerlicense posted this


text:
The Oakland Raiders are in Seattle, Washington, for the final pre-season game against the Seattle Seahawks. Yes, it's the fourth game and most fans don't care too much for it, because the starters won't be playing much. However, I have learned to really enjoy the final pre-season game for a simple reason. The players are trying to make the team, and there is always somebody who rises to the occasion. Who will it be tonight?
First and foremost, Raider Nation will be keeping a close eye on Terrelle Pryor and his performance in his first start of the 2013 season. "It's about time," is a common statement made by many of the fans who have wanted Pryor to start since he was taken in the Supplemental Draft of 2011. On Friday, August 23rd, against the Chicago Bears, Pryor had one of his best games as a professional. Pryor ignited the home crowd with his unique skill-set that allowed him to scramble away from trouble. His passes were accurate with a lot of velocity behind them. His decisions were, to me, some of the best I have seen him make. They say that the "cream rises to the top," well Pryor is definitely rising.


text:
Marysville Shooting: First-Year Teacher Intercepted ShooterSat Oct 25, 2014
Famed Texas Oil Tycoon Nelson Bunker Hunt Dies at 88Wed Oct 22, 2014
Missouri Cop Resigns After Pointing Rifle at Ferguson ProtestersFri Aug 29, 2014
Brutal Winter? Farmer's Almanac Might Be Wrong, Scientists SayThu Aug 28, 2014
Arizona Shooting Range Instructor Killed by Girl With UziTue Aug 26, 2014
- In reply to: XDm9mm #128.5 I haven't heard any other than some radical concepts Yeah, radical concepts like "Convicted criminals shouldn't be able to buy guns", or "Someone who thinks they need to carry a Bushmaster in order to safely leave their house is by definition not mentally stable", or "9 ye …
Obama Orders Review of Police Use of Military EquipmentSat Aug 23, 2014
Missouri Unrest Prompts Some GOP to Advocate for Police RestraintFri Aug 15, 2014
Shooting of Michael Brown Sparks Riots in Ferguson, MissouriMon Aug 11, 2014
Tea Party on Verge of Being Shut Out in Senate PrimariesThu Aug 7, 2014
Oklahoma Teen Whose Dad Is Accused of Killing Boyfriend: 'Why?'Wed Aug 6, 2014


text:
For some, summer outdoor recreation means heading off to the local pool or having a backyard barbecue featuring a game of volleyball or horseshoes. But for many of us, the warmth and long days that come with the season mean it's time to head off and take in one of those trademarks of wilderness in the United States — a national park.
We here at GORP have traversed many miles in our favorites, and there are as many readers' favorites as there are parks. One thing is pretty evident, though: You can't go wrong with any of the parks in the system. In order to make your next getaway easier, we offer you GORP's picks for the top ten most popular parks, compiled by consulting the National Park System's own visitation statistics, reviewing the experiences of other GORP readers, and adding in a bit of our own knowledge and biases.


text:
The Shake Down...
With all these thoughts jumping around in my head like sugar-filled 6 year olds in a moon bounce....the best way I can figure out how to sort them out is to let them digest and regergitate them out on the table to where the public can sort them out for themselves...hince you stumble upon my world of Punchlines & ApeWalking. Enjoy Well...Dont forget to clean up after yourself..and there's nothing wrong with coming back for seconds.
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#ColtStrong 🐎💪
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Get Your Annual National Parks Pass
If you enjoy visiting America's beautiful national parks and recreation areas, consider buying an annual pass.
The $80 pass lets the you and your accompanying passengers (or up to four adults at sites where per-person fees are charged) enter more than 2,000 federal recreation areas.
The National Park Service offers other kinds of passes such as:
- Senior Pass — $10 lifetime pass for U.S. citizens who are 62 years and older
- Access Pass — Free lifetime pass for permanently disabled U.S. citizens
- Volunteer Pass — Annual Pass awarded to volunteers who contribute 500 or more hours


text:
The Master of Arts in Theological Studies at Austin Grad equips you with the essential tools for specialized ministry in the congregational setting and encountering the contemporary culture through a theological lens. In your study, you'll be exposed to a broad range of subjects, including Bible, Theology, Church History, and Ministry, taught by highly-credentialed professors and experienced ministers with degrees from institutions like Yale, Princeton, Vrije Universiteit, and Calvin Theological Seminary [click here to view the faculty]. Your coursework will provide you with a foundation in biblical and theological studies, practical guidance in preparation for real-life ministry, and formation for a faithful life of service in the Kingdom of God.
How long will the degree take you to complete?
If pursued full-time, the Master of Arts in Theological Studies is designed to be completed in 2 years. Many of our students, however, choose to attend part-time while they pursue both the degree and a career. Austin Grad offers a flexible schedule with evening course offerings to meet your needs.
What can you do with your degree?
Graduates of the master's program go on to pursue successful and faithful careers as preachers, teachers, missionaries, college and university professors, employees in non-profits, and more.
Interesting Classes You Might Take
- Reading the New Testament/Old Testament
- Biblical Exegesis for Teaching and Preaching
- Christianity in America
- Traditions in Theology and Ethics
- From Text to Sermon
Please see the Curriculum tab for a full list of courses.
For more info on the Master of Arts in Theological Studies, please contact our Admissions Department.
If you are ready to become a student at Austin Grad, see the Admissions tab for your next step or start your application today!
Background Courses (15 hours)
|New Testament Greek (6 hours)
|The Church's History: To the Reformation
|Research and Writing in Theology
|Interpreting the Bible
Biblical Studies (12 hours)
|Reading the Old Testament
|Reading the New Testament
|6 hours of exegetically intensive text electives, one in each testament
Church History and Theology (9 hours)
(P) indicates prerequisites. See course description for details.
|Traditions in Christian Theology and Ethics (P)
|Christianity in America
|Introduction to Theology (P)
Christian Ministry (9 hours)
|Introduction to Christian Ministry
|The Ministry of Preaching (P)
|From Text to Sermon (P)
Electives (9 hours)
Only three of the nine hours of electives may be taken in the Biblical Studies division.
Students with undergraduate work deemed adequate as an introduction to a division's curriculum must substitute the equivalent number of semester hours of graduate-level coursework within the same division.
Additional Requirements
- Attendance at six meetings of the monthly Student-Faculty Roundtable
- Successful completion of the MATS Bible Knowledge Exit Exam in final semester prior to graduation. (click here for the MATS Exit Exam Study Guide)
Admission Requirements
- Bachelor's degree from a regionally accredited institution is required.
- Official transcripts for all credits previously attempted, sent directly to Austin Grad from the institution(s).
- Three letters of reference (including one from a professor and one from a minister or leader of the congregation where the applicant is actively involved).
- Application for Admission
- $25 Application fee
- One-page essay stating the applicant's goals in ministry and reasons for pursuing the Master of Arts.
- A cumulative GPA of 2.5 in one's bachelor's degree is required for admission into the Master of Arts. Students with a cumulative GPA lower than 2.5 may be considered for provisional admission.
- If you are under 30 years of age, you must show evidence that you have received the Bacterial Meningitis vaccination (student must have received vaccination at least 10 days prior to the semester he or she is enrolled). Attendance will be denied if documentation is not received 10 days prior to start of class. Contact the Director of Admissions for more information.
- Students for whom English is a second language must document a paper-based test score (PBT) of 550 or an internet-based test score (iBT) of 80 or higher on the TOEFL.
Austin Graduate School of Theology does not discriminate in the administration of its educational or admissions policies, in the award of financial aid through scholarships, grants, work-study or loan programs, or in any other school program. In accordance with federal law, and in the conviction that all people are created in the image of God, Austin Grad admits men and women of all racial, national and ethnic backgrounds to the rights, privileges, programs and activities accorded and available to all students.


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Spaghetti, also known as makaronia in Greek is a bit different in Greece than it is from our neighbor Italy. Here, traditionally pasta is not cooked al dente, but rather cooked longer along with beef, chicken or even seafood.
A popular way it is cooked at home is with olive oil (or butter) and cheese.
By looking at the picture you may not see more than some pasta sprinkled with cheese, but there is a little secret here that makes this pasta addictive. Read more »


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Thesis Boot Camp
Thesis & Dissertation Boot Camp is a program hosted by the NMT Writing & Oral Presentation Centers. The focus of Boot Camp is to provide graduate students a distraction-free space in which, for one week, they can spend 5 to 6 hours per day writing their documents. It's a combination of a quality work space, readily available writing advice, and peer resources.
Why Thesis & Dissertation Boot Camp?
Because the hardest part of writing a thesis or dissertation is the actual writing. Distractions are everywhere – even on the very machine used to write the thesis or dissertation. A focused environment with an element of peer pressure motivates better than writing alone. The Fitch Hall basement has many resources available, including computers (Mac, PC, and Linux), laptops, printers, large wall-mounted monitors, comfortable chairs, and work tables. Also, students often form writing groups to help motivate each other after Boot Camp is over.
How do I sign up for Thesis & Dissertation Boot Camp?
It's easy! Just takethis PDF form to your advisor and fill it out. The form itself will even help you figure out what you plan to accomplish.
When is the Boot Camp?
Boot Camp is held twice a year: once at the end of winter break and once halfway through summer break. Specific dates will be announced.
Where is the Boot Camp?
Boot Camp meets in the Fitch Hall basement and fills the Writing & Oral Presentation Centers and the study lounge.
How Does Boot Camp work?
Students should bring whatever they need to write effectively. Research materials and other theses/dissertations from their fields are necessary. Lunch is not provided, although a one hour lunch break is scheduled. Some snacks, tea, coffee, and watter bottles are provided, and students are welcome to bring their own snacks. While computers are provided, students are welcome to bring their own laptops. Those who prefer to listen to music while working should bring headphones.
Throughout the week, brief workshops on time management, writing strategies, formatting, stretching and relaxation, etc., do occur, but most of the time is spent writing.
Participants should show up on time every day and should stay for the entire session. Breaks should be kept short. Cell phones should be turned off in dedicated work areas. Conversation should be kept outside of dedicated work areas, and internet usage should be restricted to research. The most important rule, though, is this: keep writing.
Where to sign up? When is the next one?
To sign up for the next boot camp visit the Writing Center website and fill out a PDF form with submission instructions on the form.
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- Shopping Bag ( 0 items )
Publishers WeeklyAnyone who equates child abuse only with physical blows may think in broader terms after reading this moving story of a sixth grader tormented by her mother's hurtful words. Hope, whose father left when she was a baby (because she "cried all the time," according to her mother), has been called stupid so many times she gets a "stinkin' stomachache" every time she hears the word. She can't seem to do anything to please her mother, but luckily there are others-Hope's teacher, her school counselor and classmate Brody, for instance-who believe she does have value. Hope reaches a turning point after making friends with two women who run a used clothing store. Deeply affected by their kindness and inspired by Anne Frank's diary, Hope gradually begins to believe in herself, even when her mother dishes out her cruelest punishment by not allowing Hope to participate in the Outdoor School program. Without giving too pat a solution to Hope's internal and external conflicts, Olson (Joyride) provides signs that her protagonist's future will be considerably brighter than her past. Children who can identify with Hope's predicament will find solace in this book as well as tips for survival, listed by Hope in the final chapter. Ages 8-12. (Apr.)
Copyright 2007 Reed Business Information


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As the Summer Ends, Highland Sends off 14 Companies (full article with pic of team Wellframe here)
For just over two months, 14 teams have been chipping away at their companies in Highland Capital Partners' Kendall Square and Sand Hill Road offices. And as the Summer@HIGHLAND program begins to wind down, eight or nine of those teams can say they're currently raising an angel round or will be starting the process within the next 45 days, while the remainder will continue working on their startup, according to Michael Gaiss, Highland's senior vice president.
"We've never had as many teams as we've had this year," Gaiss says, admitting they just couldn't "make the call" after seeing so many talented applicants. Over 250 university-affiliated startups applied for consideration in this year's program. Largely because, as Gaiss describes it, "The value proposition keeps going up."
Not only were admitted teams offered $15,000 and complimentary office space, but they were also given access to a roster of over 40 events, including talks from Matt Lauzon, founder and CEO of Gemvara; Keith Rabois, COO of Square; Bill Clerico, founder and CEO of WePay; Bob Van Nortwick, business development manager at Amazon; Troy Brennan, executive vice president of CVS Caremark; and Victoria Ransom, founder and CEO of Wildfire.
Jacob Sattelmair, co-founder of Summer@HIGHLAND team Wellframe, said he wasn't initially sold on the events, telling his team, "Let's just skip them and focus on work." After attending the first event, however, he admits he was sold and together they went to every single one. "One of the speakers is now an advisor to the team," Sattelmair says.
Wellframe is currently organizing clinical knowledge and using human-centered design to build a technology-enabled treatment program for cardiovascular disease. Built into the Wellframe app are reminders to take medications, an accelerometer that can track steps, as well as the ability to send messages between the clinician, patient and the patient's family, among other features.
"We're re-engineering patient care outside of the hospital," Sattelmair says, claiming hospitals need to find a better way to facilitate and maintain relationships with their patients in between appointments. The first patients will be entered into the Wellframe system come September.
The Wellframe team — comprised of Sattelmair, Trishan Panch, Vinayak Ramesh and Archit Bhise — come from different schools of thought, ranging from primary care to program management, as well different schools: Harvard and MIT.
When asked whether or not they feel as though they've created a network through the summer program, they all responded positively. "We now have connections we never would have had before," Sattelmair says.
Nine out of last year's 10 teams are still going strong, according to Gaiss. Just last week, he says one of the teams was in a meeting with a Highland General Partner talking funding. "Once you're in the family, you're in the family," Gaiss admits.
Now, the focus of the program is on getting teams out into the marketplace and finding them a place to work. After hearing the success they've already found just after two months, however, they likely won't have to look very far.


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Carl Crawford Rumors
Red Sox Notes: Crawford, McClure
The latest news on the Red Sox who, at 59-63, are currently on pace to suffer their first losing season since 1997…
- Clay Buchholz told the Boston Globe's Peter Abraham that he was surprised by the decision to let McClure go (Sulia link). Buchholz said he had a good relationship with McClure and spoke to him daily.
- Carl Crawford will undergo Tommy John surgery on Thursday, the team announced via press release. The surgery will be performed by Dr. James Andrews. Two seasons into the seven-year deal Crawford signed with Boston, he'll have appeared in just 161 games and batted .260/.292/.419. As a position player, Crawford will likely have a shorter recovery time than pitchers who undergo the procedure. For example, Reds shortstop Zack Cozart had Tommy John last August and was ready for Spring Training this season.
- In a second press release, the Red Sox announced that they've fired pitching coach Bob McClure. Assistant pitching coach Randy Niemann will take over the position in the interim. Brian MacPherson of the Providence Journal tweets the following quote from Boston GM Ben Cherington: "This wasn't working out. We felt like we need to make a change. The best thing to do was to give everyone a fresh start." Sean McAdam of CSNNE.com adds that the decision was performance-based, not because of clashes with manager Bobby Valentine (Twitter link).
- Troy Renck of the Denver Post tweets that McClure will be a candidate to take over the Rockies' pitching coordinator. As Renck points out, McClure is familiar working with pitchers at an altitude. McClure spent seven years as a pitching coach with the Rockies between Triple-A and the Major League club from 1999-2005.
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Full Story | Comments | Categories: Boston Red Sox | Carl Crawford | Colorado Rockies
Players Who Cleared Waivers
This is a running list of players who have cleared waivers, based on published reports. Once a player clears waivers, he can be traded to any team (barring a no-trade clause). This list can always be found in the sidebar under MLBTR Features. Player names are linked to the source articles.
Updated 8-31-12
Nick Punto, Red Sox - Punto earns $1.5MM this year and will earn the same amount in 2013.
Carl Crawford, Red Sox - Crawford has $102.5MM remaining on his contract after 2012, so he was expected to clear waivers. Crawford can block trades to two clubs, but no team can flip him to the Yankees after acquiring him from Boston.
Alfonso Soriano, Cubs – Soriano can block any trade. He earns $18MM per season through 2014.
Juan Pierre, Phillies – Pierre earns $800K in 2012 and he'll hit free agency after the season.
Joe Mauer, Twins – Mauer earns $23MM per season through 2018.
Starting Pitchers
Joe Saunders, Diamondbacks – Saunders earns $6MM in 2012 and will hit free agency after the season.
Roy Oswalt, Rangers – Oswalt earns $5MM in 2012 and will hit free agency after the season.
Kevin Millwood, Mariners – Millwood earns $1MM in 2012 and will hit free agency after the season.
Relief Pitchers
Carlos Marmol, Cubs - Marmol will earn $9.8MM in 2013 before hitting free agency.
Full Story | Comments | Categories: Alfonso Soriano | Arizona Diamondbacks | Boston Red Sox | Carl Crawford | Carlos Marmol | Chicago Cubs | Joe Saunders | Mike Aviles | Nick Punto
Quick Hits: Indians, Blum, Dodgers, Blue Jays
The non-waiver trade deadline has passed, but August figures to be a busy month nonetheless. MLBTR has an explanation of how teams can make trades this month, plus reaction to yesterday's deadline moves and a poll on which teams didn't do enough. Here are today's links…
- It's time for the Indians to release Derek Lowe and Johnny Damon since the veterans are not producing enough to justify their roster spots, Terry Pluto of the Cleveland Plain Dealer writes.
- Geoff Blum told ESPN.com's Jerry Crasnick that he's in limbo now, but would love to play again "if the situation is right" (Twitter link). The Diamondbacks released the veteran infielder last month.
- Dodgers manager Don Mattingly said his starting rotation remains "a concern," Alex Angert of MLB.com reports. Stephen Fife still has a rotation spot despite rumors that the Dodgers might acquire a starter such as Ryan Dempster or Matt Garza.
- The Blue Jays voided the contract of Venezuelan shortstop Luis Castro after the prospect didn't pass his physical, Ben Badler of Baseball America writes. Castro, 16, had signed for $800K last month.
- The Red Sox placed Nick Punto and Carl Crawford on waivers today, according to Nick Cafardo of the Boston Globe (Twitter link). Hundreds of players will be placed on waivers this month and only a small percentage of them will be traded.
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Full Story | Comments | Categories: Boston Red Sox | Carl Crawford | Cleveland Indians | Geoff Blum | Los Angeles Dodgers | Nick Punto | Toronto Blue Jays
Red Sox Links: Beckett, Ross, Cook, Crawford
After tonight's 10-3 loss to the Yankees, the Red Sox have a 49-51 record through their first 100 games of the season. Time may be running out for the Sox to determine if they'll make a major acquisition at the trade deadline or if they'll decide to punt on the 2012 season. Here's the latest from Fenway Park…
- Josh Beckett said he hasn't been approached by the team about a trade, nor about waiving his 10-5 rights, reports WEEI.com's Rob Bradford. Beckett said he would consider accepting a deal if approached since "if you're not wanted somewhere, why stay there?" though GM Ben Cherington "assured me during Spring Training that he wants me here, so as far as I'm concerned, [rumors are] just made-up fodder." The right-hander stressed that he wanted to remain in Boston.
- The Rangers are interested in Cody Ross and had scouts at Yankee Stadium on Friday, reports Danny Knobler of CBS Sports. A source tells WEEI.com's Rob Bradford that the Red Sox have no plans to deal Ross despite "significant" interest from other teams.
- While the Red Sox are themselves looking for pitching, WEEI.com's Alex Speier thinks the team could be well-served to get something out of "a short-term asset" like Aaron Cook. Teams have had "modest interest" in Cook on the trade market, though Cook's rough start against the Yankees tonight can't help,
- The Marlins are the only team to "officially inquire" about Carl Crawford, tweets Nick Cafardo of the Boston Globe.
- Cherington tells Joel Sherman of the New York Post (Twitter links) that the team has no plans to trade Jacoby Ellsbury, as the Red Sox see Ellsbury as a key step to contending in 2013.
- From earlier today, Cherington discussed Beckett, Ellsbury and other topics during a radio appearance on WEEI's Dennis & Callahan show.
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Full Story | Comments | Categories: Aaron Cook | Boston Red Sox | Carl Crawford | Cody Ross | Jacoby Ellsbury | Josh Beckett | Miami Marlins | Texas Rangers
Sherman On Red Sox, Crawford, Shields
Three AL East executives said they view the Red Sox as the Yankees' greatest intra-divisional threat this year, Joel Sherman of the New York Post reports. "There is just too much talent on that roster for them not to contend," one of the executives said of the Red Sox. Here are the latest notes and rumors from Sherman…
- The Red Sox are trying to find a high-end starting pitcher or a shortstop, one official told Sherman.
- Boston tried to flip Carl Crawford to Miami to address their shortstop situation, Sherman reports. However, GM Ben Cherington said on WEEI in Boston today that there was just one conversation with Miami and that talks about Crawford never got serious (Twitter link via Rob Bradford).
- Boston "wants [Crawford] out in the worst way," Sherman hears from an exec.
- James Shields, Jeremy Hellickson and Wade Davis are drawing lots of interest, Sherman writes. The Rays are hoping demand for Shields spikes once Zack Greinke gets traded. It's conceivable that a bidding war could emerge between the Angels and Rangers.
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Full Story | Comments | Categories: Boston Red Sox | Carl Crawford | James Shields | Jeremy Hellickson | Jose Reyes | Miami Marlins | Tampa Bay Rays | Wade Davis
Red Sox Notes: Crawford, Lucchino, Marlins, Valentine
We heard earlier today that the Red Sox had lost interest in trading for Ryan Dempster, though they're still looking at another Cubs starter, Matt Garza. Here are some more items out of Beantown…
- Though Carl Crawford has struggled with injuries and performance since joining the Red Sox, he told Scott Lauber of the Boston Herald that he has no regrets about signing with the team in the 2010-11 offseason.
- Team president Larry Lucchino discussed the recent Crawford-to-Miami trade rumors on WEEI's Dennis & Callahan radio show (WEEI.com's Kirk Minihane has a partial transcript). "Dan Jennings, the guy from the Marlins front office who drafted Carl Crawford, was up in Boston scouting, presumably, Carl Crawford and others when Ben [Cherington] let us about the fact that there had been an inquiry," Lucchino said. "And given the encouragement that we offer regarding being bold I'm sure he asked them what they had in mind. That's just par for the course for this time of year. You explore all the possibilities, big ones, bold ones, small ones, incremental ones, whatever you can do."
- Also from Lucchino's interview, he thinks Cherington is "empowered" to make a big move at the trade deadline. "This is a club has been built on bold moves over the years, going back to the Nomar Garciaparra trade as one example," Lucchino said. "There should be no doubt in anyone's mind that Ben Cherington and the entire baseball operations are all pointed to working hard to July 31."
- Manager Bobby Valentine told reporters (including Brian MacPherson of the Providence Journal) that he is open to roster improvements though he doesn't "see any gaping holes on our team."
Full Story | Comments | Categories: Ben Cherington | Boston Red Sox | Carl Crawford
Red Sox, Marlins Discussed Crawford, Hanley, Bell
1:10pm: There's no current discussion involving Crawford, Ramirez and Bell, ESPN.com's Buster Olney reports (on Twitter). The idea surfaced briefly as a concept and immediately died.
12:57pm: The Red Sox and Marlins are discussing a trade that would send Carl Crawford to Miami for Hanley Ramirez and Heath Bell, Bob Nightengale of USA Today reports. The Marlins approached the Red Sox about the possible blockbuster, Nightengale reports.
The biggest impediment to the deal is the Marlins' indecision about their course for the rest of the 2012 season. Miami VP Dan Jennings is in Boston scouting Crawford, according to Nightengale. The potential trade would be the second-biggest contract swap in history, trailing only the 2004 trade involving Alex Rodriguez and Alfonso Soriano, Nightengale writes.
The Marlins are also discussing trades involving Josh Johnson and Anibal Sanchez, plus a deal that would send Omar Infante back to Detroit, Nightengale reports.
Ken Rosenthal reported earlier today that the Red Sox are determining trade interest in Crawford. However, GM Ben Cherington says there's "nothing going on" with the left fielder, who is in the second year of a seven-year, $142MM contract he signed following the 2010 season.
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Full Story | Comments | Categories: Anibal Sanchez | Boston Red Sox | Carl Crawford | Detroit Tigers | Hanley Ramirez | Heath Bell | Josh Johnson | Miami Marlins | Omar Infante
Red Sox Determining Trade Interest In Crawford
The Red Sox are contacting teams to determine their trade interest in Carl Crawford, Ken Rosenthal of FOX Sports reports. The Red Sox reached out to both the Marlins and the Dodgers, but no deal appears close.
"There's nothing going on with Carl," Red Sox GM Ben Cherington told Rosenthal. "He's our left fielder and we're glad to have him back in our lineup."
Crawford is in the second year of a seven-year, $142MM contract he signed following the 2010 season. His contract allows him to block trades to two teams and states that teams can't flip him to the New York Yankees. Crawford, who returned from the disabled list two days ago, has lingering elbow issues that could require Tommy John surgery at some point. The 30-year-old posted a .255/.289/.405 line last year in his first season with the Red Sox.
Some Marlins officials are frustrated with Hanley Ramirez, so Rosenthal suggests Cherington could look to acquire the former Red Sox prospect for Crawford. Jose Reyes could also be considered a trade chip, Rosenthal writes.
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Full Story | Comments | Categories: Boston Red Sox | Carl Crawford | Hanley Ramirez | Jose Reyes | Los Angeles Dodgers | Miami Marlins
Quick Hits: Vlad, Lee, Hunter, Crawford
Here's the latest from around the majors…
- Diamondbacks GM Kevin Towers thought Vladimir Guerrero performed well in his tryout with the team but will have to consult with team management before deciding whether to offer Guerrero a contract, reports Nick Piecoro of the Arizona Republic. Towers speculated that Guerrero's only possible role with the club could be as a DH during interleague games, a role that Wily Mo Pena filled for the Snakes last season.
- The Brewers may check in with Derrek Lee in regards to their hole at first base, GM Doug Melvin told reporters (including Scott Miller of CBS Sports) earlier this week. Lee said he didn't plan to officially retire despite a lack of interest this offseason, though he seemed to be holding out for "a perfect situation." The Pirates, Lee's last team, would receive a compensatory draft pick if Lee were to sign a Major League deal, though it's likely that Lee would only be offered a minor league contract, if anything, by the Brewers or another club.
- Torii Hunter tells Joe Christensen of the Minneapolis Star Tribune that he would consider returning to the Twins next season if he doesn't re-sign with the Angels. Given that Hunter's stated goal is to play for a contender in 2013, it's hard to see him returning to Minnesota unless he gets no other offers (and, of course, presuming that the Twins would be interested).
- Carl Crawford has been moved to the 60-day DL to create a 40-man roster spot for the called-up Aaron Cook, the Red Sox announced tonight. In a corresponding move, Jose Iglesias was sent down to create space for Cook on the 25-man roster.
- Right-hander Carlos Torres has been called up by the Rockies and filled the last spot on their 40-man roster, reports Troy Renck of the Denver Post. Jhoulys Chacin has been sent down to Triple-A in a corresponding move that opens a spot for Torres on the 25-man roster. Torres last pitched in the majors in 2010 as a member of the White Sox.
- Major League Baseball and the NCAA are in talks regarding increased partnership between the two entities, such as MLB providing funding for scholarships, reports Bryan Fischer of CBS Sports.
- White Sox starter John Danks told reporters (including MLB.com's Scott Merkin) that he isn't feeling any additional pressure from his offseason contract extension. After allowing six earned runs in seven innings against Cleveland tonight, Danks' ERA stands at 6.51 through six starts.
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Full Story | Comments | Categories: Arizona Diamondbacks | Boston Red Sox | Carl Crawford | Carlos Torres | Chicago White Sox | Colorado Rockies | Derrek Lee | John Danks | Milwaukee Brewers | Minnesota Twins | Torii Hunter | Vladimir Guerrero
Quick Hits: Inge, Brewers, Dodgers, Red Sox, Angels
Sunday afternoon linkage..
- Brandon Inge clears waivers at 1pm CST and the A's are the frontrunner to sign him, a source tells Ken Rosenthal of FOX Sports (via Twitter).
- The Brewers are tenth in payroll this season, but that won't be the case for the club every year, owner Mark Attanasio told Ken Rosenthal of FOX Sports. Rosenthal also spoke to GM Doug Melvin, who sounded skittish about doling out five- and six-year deals as a small-market club.
- Bill Shaikin of the Los Angeles Times wonders if the Red Sox's Carl Crawford could be a fit with the Dodgers. If Boston were willing to pay off part of his $142MM contract and accepted some decent pitching in return, he believes there could be a match between the two teams.
- More from Shaikin, who writes that the Angels could opt-out of their stadium deal in 2016 and potentially move right down the street from the Dodgers. The Dodgers could not challenge such a move on the grounds of traditional territorial rights like the Giants are blocking the A's from moving to San Jose.
- For Japanese imports such as Hiroki Kuroda and Yu Darvish, the major leagues represent a significant change, writes Jeff Bradley of the Star-Ledger.
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