Beers with a Stoic: Shouldn’t the local beer vanguard be respecting beer?
At the end of the day, facts are facts.
2 + 2 = 4.
Dublin IS the capital of Ireland, not Tipperary.
Green beer, while tragic, is...
40 Years in Beer (Book II, Part 43): Facing the music at Rich O’s...
Previously: 40 Years in Beer (Book II, Part 42): Barr built the bar, and the Guinness began pouring.
Music?
That’s right, music.
After all, this series is...
A podcast called The Pubcast: “Four friends, diverse chats, one pub”
I’m participating in an evolving venture called The Pubcast, described more specifically as a podcast that takes place in a pub (Donum Dei Brewstillery...
40 Years in Beer (Book II, Part 42): Barr built the bar, and the...
Barr at his bar; winter of ’92-’93, after we annexed the adjoining suite and installed the strange window.
Previously: 40 Years in Beer (Book II,...
Beers with a Stoic: Your luxury beer “list” reeks, so stop pretending it doesn’t
Consider the following a composite.
One thing I’ve always tried to do is advocate for my segment.
It means nothing negative to me if an everyday...
Beers with a Stoic: Going away, coming back, and more about what defines a...
Mr. Big: Do you want the good news or the bad news?
Me: I haven’t seen the sun for two weeks, so how about the...
Roger Baylor’s Career in Beer — The Résumé / CV
Guinness “Perfect Pour” recognition, 2021.
ROGER A. BAYLOR
1117 E. Spring St., New Albany, IN
mayorbaylor@gmail.com
(502) 468-9710
Any licensed establishment can list its beers, but not every establishment...
Beers with a Stoic: Spare me the modern speakeasy, will ya?
Allowing for the possible exception of Mick Jagger, we’re all destined to awaken one morning and find that we’ve pole-vaulted the invisible line in...
Beers with a Stoic: “Pardon the (fermentation) interruption”
This column appeared under the “Hip Hops” rubric at Food & Dining Magazine on 23 January 2024. Head on over to F&D to read...
40 Years in Beer (Book II, Part 41): Just a singer in a rock...
Previously: 40 Years in Beer, Part Forty: Here’s why my tenure at Rich O’s BBQ began in 1992.
You’ll recall that it was a warm...