As we're winding down, any more Qs? Loving all the participation today! #cookclub
Datz4Foodies, I am really into dark beers like stouts right now, so it'd probably be something like an oatmeal stout or a porter. Something with chocolate and cherries, maybe!
Yes, spollenz, very good point! The story I posted below is also from our beer correspondent, Justin Grant, and makes great points about the Weisse and other sours.
Home brewing seems to be widespread and appealing to a wide range of ages.
Amber_McDonald, if the number of home brewing clubs is any indication, quite a lot. Here are just a few of the local ones: PUB Guild, Special Hoperations, Suncoast Barley Mashers, Tampa Bay BEERS, Brandon Bootleggers, Dunedin Brewers Guild
I also learned that the beer-making process can be really simple or really complicated. It mostly depends how involved you want to get and what kind of beers you want to create.
Datz4Foodies, I learned so much. It really opened my eyes to how much I didn't know about the process. My favorite part was finding out that some brewers use strains of bacteria to create sour, or "wild" beers. Fascinating.
As our beer scene has exploded in recent years, our home brewers have also grown in popularity. There are now events celebrating them, plus lots of stores that sell beer-making supplies and recipes.
Okay, new topic. BEER. This week's food section is devoted to brews, but with a twist: We dive into the world of home brewing.
We're shifting gears for the second part of our chat. Any more questions for Laura before she gets back to work? #cookclub
Good question, Lyndsey. How long will you wait to review, say, the new Hofbrauhaus?
How about when you've heard really good things about a place and are hoping to love it, but it just falls flat? How do you handle writing that review?
How often do you factor in reader feedback? If someone calls and tells you to check out a place, do you make a trip?