AppalachianTrailClarity.com articles for new hikers and curious veterans

Dan76 · Mar 15th 2016, 11:26pm

OzJacko wrote:

I drank too much beer to have "clarity" on where the best steaks were.
There is no such thing as a bad steak.

Disagree. My nominations for 'bad steak' include most anywhere in Europe (except for Aberdeen Scotland) and North Carolina. Now NC has several recommended food specialities but steak isn't one.

twistwrist · Mar 16th 2016, 7:03pm

Mountain-Mike wrote:

Keep doing what you are doing TW! Your articles are a great & current resource for hikers.

Thanks.

I'm having fun with it.

Sarcasmtheelf · Mar 16th 2016, 9:23pm

OzJacko wrote:

I drank too much beer to have "clarity" on where the best steaks were.
There is no such thing as a bad steak.

Clearly you didn't have the opportunity to eat try one that was on clearance from walmart.

WanderingStovie · Mar 19th 2016, 4:10pm

OzJacko wrote:

I drank too much beer to have "clarity" on where the best steaks were.
There is no such thing as a bad steak.

Prime rib is a missteak, IMO. I prefer something leaner.

max.patch · Mar 19th 2016, 4:26pm

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

jimmyjam · Mar 19th 2016, 6:38pm

I like rib-eye or porterhouse steak. Wait a minute what thread is this?

Rasty · Mar 20th 2016, 12:08am

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.

Quality of beef grades

Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

Astro · Mar 20th 2016, 12:39am

Rasty wrote:

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.
Quality of beef grades

Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

More proof that there is a lot of valuable knowledge around the cafe, you just have to ask the right questions.

Rasty · Mar 20th 2016, 1:14am

Astro wrote:

Rasty wrote:

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef grades

Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

More proof that there is a lot of valuable knowledge around the cafe, you just have to ask the right questions.

If someone could anticipate the thread drift direction they would be a genius.

twistwrist · Mar 20th 2016, 6:07am

There's a lot at "steak" here y'all.

Been a helluva weekend My "monday" was this past Thursday. TOward the end of my shift, I got word my sweet roommate had been in a terrible car crash. I rushed home and I have been at the ICU most of the time since then. Roomie's from France so during the couple of days his parents were on their way, his girlfriend and I were really all he had. Long story short, he fractured his skull and broke some vertebrae including his neck. He can't feel or move his legs. An incredibly jovial, energetic, sweet 23 year old...in the blink of an eye, flipped the car 4 times and may never walk again. My heart is broken.
I can't afford to miss more work, so I'm heading back this am. As much as I love my job, my heart is really here at home right now. And broken. This is a helluva lonely house without Simon.

OzJacko · Mar 20th 2016, 6:32am

Best Wishes Clarity.
My brother in law over 30 years ago had a broken neck in a motorcycle accident in Italy.
Came home on a stretcher a quadriplegic. About a month later started to get some feeling. Was walking in 6 months. Still technically a quad but is fully mobile and leading an active and fully functioning life. Just don't lose heart. It's an area with tremendous hope for treatment in the next decade.

Traffic Jam · Mar 20th 2016, 9:10am

Wow, so sorry about your roommate, I'm sure you're very worried . Hang in there, love ya.

JimBlue · Mar 20th 2016, 12:50pm

Good Luck to him !

LIhikers · Mar 20th 2016, 1:22pm

Sorry to hear about your room mate. I know emotional stress can be exhausting, get plenty of rest and eat right. Take care of yourself so you can be of help to them and their family.

twistwrist · Mar 20th 2016, 4:51pm

Thank you all. My favorite online friends are here.

Mountain-Mike · Mar 20th 2016, 4:59pm

I hope for his speedy recovery! Good luck to him.

jimmyjam · Mar 20th 2016, 6:22pm

Sorry to hear about your room mate.I hope he makes a full recovery.

twistwrist · Mar 20th 2016, 6:56pm

Here's something I threw together while working on my Beer Advocate article.

Most Important Question: Where's the Beer?

Drybones · Mar 21st 2016, 8:19am

I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?

Rasty wrote:

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.
Quality of beef grades

Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

I believe I had one of these this week end.

Rasty · Mar 21st 2016, 11:11am

Drybones wrote:

I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?

Rasty wrote:

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef grades

Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

I believe I had one of these this week end.

#2 is from a cow found dead or dying

Mountain-Mike · Mar 21st 2016, 11:26am

Rasty wrote:

Drybones wrote:

I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?

Rasty wrote:

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef grades
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

I believe I had one of these this week end.

#2 is from a cow found dead or dying

I was taught #2 came from my butt. From your list ...it would taste the same.

Drybones · Mar 21st 2016, 6:18pm

Rasty wrote:

Drybones wrote:

I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?

Rasty wrote:

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef grades
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

I believe I had one of these this week end.

#2 is from a cow found dead or dying

Was dead when I found it.

Drybones · Mar 21st 2016, 6:21pm

We bought 1/2 cow once from a 4-H boy...great price and fantastic meat.

twistwrist · Mar 21st 2016, 9:21pm

Drybones wrote:

I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?

lol! Thanks.

Traffic Jam · Mar 24th 2016, 9:25am

TW, how is your roommate? I've been thinking a lot about him. And how are you?

twistwrist · Mar 24th 2016, 5:10pm

you're so thoughtful. Thank you.

A week to the day later, he's still in ICU hooked to the ventilator. We keep thinking he's coming off and something else goes downhill to prevent it.

He still can't feel or move his legs. They've said it will be a couple of years before he has full use of them again, if even then.

I'm tired. Trying to fulfill my duties at Amicalola and be there for my friend has taken a lot out of me this week, but I'm making it. My "job" is my reprieve...for a few hours, I can pretend all is normal.

Thanks TJ. He needs a lot of positive vibes sent his way.

Dan76 · Mar 24th 2016, 5:21pm

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

My original thought was the alleged 'steak' was from an uneconomically productive dairy cow, but Rasty covered this issue well.

OzJacko wrote:

Best Wishes Clarity.
My brother in law over 30 years ago had a broken neck in a motorcycle accident in Italy.
Came home on a stretcher a quadriplegic. About a month later started to get some feeling. Was walking in 6 months. Still technically a quad but is fully mobile and leading an active and fully functioning life. Just don't lose heart. It's an area with tremendous hope for treatment in the next decade.

I've seen the above situation occur twice... not due to a MV accident but as a result of combat injuries.

Our thoughts are with you TW.

twistwrist · Apr 2nd 2016, 6:14pm

Added another article today! Top 8 regrets of former thru-hikers. The list was pretty interesting. Cheers!

appalachiantrailclarity.com/20…alachian-trail-thru-hike/

PaulMags · Apr 4th 2016, 6:34pm

Best place for steak on a trail?

This one...

dinerhunter.com/2015/06/27/the-peat-bar-lima-montana/

Socks · Apr 5th 2016, 9:31am

Rasty wrote:

Astro wrote:

Rasty wrote:

max.patch wrote:

i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.

since then, that location has closed and ryan's parent company filed (again) for bankruptcy.

Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef grades
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)

You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.

More proof that there is a lot of valuable knowledge around the cafe, you just have to ask the right questions.

If someone could anticipate the thread drift direction they would be a genius.

I've yet to meet the algorithm that could keep up with the dirty dozens.

CoachLou · Apr 6th 2016, 8:42am

PaulMags wrote:

Best place for steak on a trail?

This one...

dinerhunter.com/2015/06/27/the-peat-bar-lima-montana/

skalkahosteakhouse.com/

Just 20 miles off the CDT!!!

twistwrist · Apr 12th 2016, 11:52am

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

EdDzierzak · Apr 12th 2016, 12:35pm

twistwrist wrote:

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

The link in the first paragraph doesn't work (at least for me).

PaulMags · Apr 12th 2016, 2:20pm

CoachLou wrote:

skalkahosteakhouse.com/
Just 20 miles off the CDT!!!

Nice... It is quite possible I am moving to Bozeman, MT later this year...have to add it to the list.

CoachLou · Apr 12th 2016, 4:04pm

PaulMags wrote:

CoachLou wrote:

skalkahosteakhouse.com/Just 20 miles off the CDT!!!

Nice... It is quite possible I am moving to Bozeman, MT later this year...have to add it to the list.

Yes, I am now really jealous. Passed thru Bozeman many times.....more touristy than Missoula, 'cause of Jellystone

jimmyjam · Apr 12th 2016, 6:30pm

twistwrist wrote:

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

How about a combined article" " Beer Drops on the AT".

And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.

twistwrist · Apr 12th 2016, 7:05pm

EdDzierzak wrote:

twistwrist wrote:

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

The link in the first paragraph doesn't work (at least for me).

I so much appreciate when people tell me these kinds of things. It's fixed now.

Thanks!

jimmyjam wrote:

twistwrist wrote:

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.

Well that's the saddest news I've heard all day.

Rasty · Apr 13th 2016, 12:12pm

twistwrist wrote:

jimmyjam wrote:

twistwrist wrote:

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.

Well that's the saddest news I've heard all day.

The big beer companies buying the micros will be terrible. These garbage companies ruin everything they touch.

Sarcasmtheelf · Apr 16th 2016, 1:30pm

Rasty wrote:

twistwrist wrote:

jimmyjam wrote:

twistwrist wrote:

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.

Well that's the saddest news I've heard all day.

The big beer companies buying the micros will be terrible. These garbage companies ruin everything they touch.

Homebrewing is a simple and cost effective solution to this problem.

LIhikers · Apr 17th 2016, 12:42pm

SarcasmTheElf wrote:

Rasty wrote:

twistwrist wrote:

jimmyjam wrote:

twistwrist wrote:

Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!

appalachiantrials.com/everythi…on-the-appalachian-trail/

How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.

Well that's the saddest news I've heard all day.

The big beer companies buying the micros will be terrible. These garbage companies ruin everything they touch.

Homebrewing is a simple and cost effective solution to this problem.

It takes time to get good at it though. Sometimes a lot of time.

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