What better way to end the year with a bang than by giving away a useful and very beery prize? Well, that’s exactly what I’ve decided to do. Up for grabs is a 2008 wall calendar from Portland’s own world-renowned Shipyard Brewing Co.

Interested? All that you need to do is comment on this post (it can be something as simple as “count me in”) and then comment on another post sometime between now and New Years Day (keep track of new posts by subscribing to the RSS feed) - plus, as an added bonus, each additional comment will count as another entry. So, comment on every post between now and January first and you’ll have a great chance of winning.

On January 2nd I’ll randomly choose a winner from all the comments and drop the calendar in the mail. It’s that simple. Good luck!

[tags]Shipyard Brewing Co., calendar, beer, Portland, 2008[/tags]

[tag]The University of King’s College[/tag] in [tag]Nova Scotia[/tag] will offer Brewing Science: The history, culture and science of beer to all students for the first time starting in January, 2008. The course will be a seminar/lecture format and will also feature field trips to local breweries.

Although the professor, Gordon McOuat, is under strict orders not to provide beer in class — says McOuat, “It’s going to be on their own time that they would ever drink beer.” — according to Nova Scotia’s ChronicalHerald Metro, as an extracurricular activity, students will have the option of [tag]brewing[/tag] their own beer,

“Replicating the conditions and equipment used to brew [tag]beer[/tag] as it was done hundreds of years ago”

McOuat tells the paper that the topics he already has planned include the relationship between beer and the French revolution and how the pub has changed over time. I Don’t know about you, but this sounds to me like the perfect time to go back for a second degree…

I’m sitting here, nursing a [tag]Sam Adams[/tag] Old Fezziwig Ale and reflecting on the beer-filled holiday that was. It began last night, Christmas Eve, with my first ever bottle of [tag]Brewery Ommegang[/tag]‘s Three Philosophers Ale, which my dad and I split over dinner. Due to other family member’s travel obligations this afternoon, my family and I had our big Christmas Dinner last night and this Belgian-style Quadrupel with a cherry lambic infusion was the perfect pairing to cut through the rich starches of tofurkey, stuffing and mashed potatoes. I can’t wait for my next bottle.

[tag]Christmas[/tag] morning followed, naturally, with plenty of gift-giving; many of which, as I had hoped, were beer related. I was lucky enough to land a bottle of Uerige Alt, a German [tag]beer[/tag] which is apparently only brewed twice a year, on the third Thursday in January and the third Thursday in November; a much-needed new hydrometer for homebrewing; a festive gift tin with a bottle of Wychwood Brewery’s Hobgoblin Strong Dark Ale and a [tag]Hobgoblin[/tag] commemorative pint glass; the book The Secret Life of Beer: Legends, Lore & Little-Known Facts by Alan Eames; a 365 bottles of beer for the year 2008 day-by-day calendar; and lastly 6 official pint glasses from various UK breweries. I couldn’t be more thankful or greatful for all of the fantastic [tag]beer presents[/tag] I recieved this year, I’m very lucky.

What were your best beer-related presents this year? Let the commenting begin. Merry Christmas, [tag]Happy Holidays[/tag] and A very happy New Year to you all; cheers!

There’s no question that the holidays are a joyous time of festivities and merry-making but, on a much darker note, it’s also the time of year that I find myself reflecting on loved ones lost (or sick) the most. There has been an amazing amount of [tag]cancer[/tag] in my life, especially in the last few years – my mom and aunt are both recovering from breast cancer, my girlfriend’s 18 year old sister is going through chemo therapy right now for lymphoma, I lost a brother-in-law to brain cancer in 2005 and my paternal grandfather to cancer a few years before that.

With that in mind, the news which surfaced today could really not have come at a better time, as far as my psyche is concerned. Its being reported that scientists have found a powerful [tag]antioxidant[/tag] inside the [tag]hops[/tag] cone called [tag]Xanthohumol[/tag] or [tag]Xan[/tag]. According to Dr. Markus Herrmann, Xanthohumol has been shown to be a very active ingredient in the fight against cancer.

This particular antioxidant essentially blocks a common family of enzymes that can activate the growth of cancer cells. In addition, it also helps the body detoxify carcinogens, stopping tumor growth at an early stage. The studies, which were done at Oregon State University, show Xan can kill breast, colon, ovarian, and prostate cancers.

Lastly, the researchers have found that the darker the beer you drink is, the better it is for you. I personally cannot think of better [tag]beer news[/tag] to have surfaced in a long, long time. At least, as I sit back and reflect with a [tag]beer[/tag] this holiday season, I’ll be doing myself some good. Happy Holidays.

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It’s yet another snowy evening in Maine (there are already waist-high plowbanks like the winters of my childhood; it’s going to be a helluva winter); the perfect setting for a bomber of [tag]Berkshire Brewing Co[/tag].’s Drayman’s [tag]Porter[/tag]. The Berkshire Brewing website describes this porter, which weighs in at a manageable but respectful 6.2% ABV, as,

A full bodied dark Ale with pleasant chocolate/roasted malt flavor with a slight malty sweetness that is balanced with a delicate hop bitterness, flavor and aroma. A smooth and memorable taste experience.

A description which is more or less spot on. A bottle-conditioned [tag]ale[/tag], Drayman’s pours a nice black-with-a-few-drops-of-brown color with a finger-wide tan head that quickly dissipates, but leaves behind very impressive light tan lacing & bubbles.

There is a strong burnt malt aroma, which continues to stick through the taste & mouth-feel. It makes me think of day-old coffee, but not necessarily in a bad way.Lots of tiny bubbles and a very tight carbonation makes [tag]Drayman’s Porter[/tag] feel great as it slides down the tongue.

The only downside to this excellent [tag]beer[/tag] is the somewhat harsh bitterness – which I assume comes from all the roasted malt – makes it tough to down even the full 22 ounces.Overall Drayman’s Porter is perfect for a chilly [tag]New England[/tag] evening, and 99% of BAera agree (with an overall rating of 87); drink up.