It’s Anheuser-Busch. You know this, I know this, everybody knows this, the people that work there don’t try to hide it, we all know AB-InBev.
Even with such deep pockets, Veza Sur is far from the flashiest or most extravagant brewery in Wynwood. It’s relatively down home, and the inside tap room is kind of a fun library-esque wooden shelving space filled with books and knick-knacks.
It calls to me like few other beers do. Mostly because I’ve always been a big fan of the underdog, and it’s hard to find a beer that has greater underdog status right now in the craft beer community than the amber ale.
Nobody makes them, nobody drinks them, it’s just not the hip thing to do.
There is something to be said about the architecture of a brand new industrial park that seems to be absolutely perfect for a brewery.
Not that a giant box is somehow inherently good or bad for making beer, but the ability to bring in water lines, drainage, seating, and so forth, it’s just easier when you have a blank slate like the one that Hopsized Brewing received in Bonita Springs.
The beer scene in the City Beautiful is really starting to dig its claws into the state of Florida and beyond.
It’s got your small local breweries, it’s got some bigger names, and it’s starting to get some hype behind a few of them. One of those in the last column is Ten10, located at the old Mills and Nebraska lumber site and just a touch outside Vietnamtown.
I am so used to fruited Berliner Weisses (Weissis? Weissii?) that I had no idea how a traditional Berliner is served.
I actually found the answer at 26° Brewing many years ago when they released a standard issue, plain, unfruited Berliner Weiss, but served next to a giant array of fruit syrups stationed like the syrup bar at an IHOP.
A beer Producer Steve and I have been waiting to try for weeks. Mainly because it’s rare that the owners of two amazing breweries, Dogfish Head and Creature Comforts, fly into collaborate on an anniversary beer that is so much fun.