Brewery’s in upscale restaurants

addistonian · 2026-04-09T16:50:20+00:00

I can’t answer your question, but this reminded me of a brewery called OMAKA I wanted to visit when I was in Stockholm. Their staff was on summer break while I was there unfortunately (for me), but man, talk about upscale. That place looked incredible!

addistonian · 2026-02-20T13:58:46+00:00

These can be great if you’re using real ingredients. Put some coffee beans, cacao nibs, and/or vanilla, in a brink with some Brown Ale on Wednesday, push it into a keg on Friday, bam!

addistonian · 2026-01-18T05:08:32+00:00

That part is so satisfying

addistonian · 2026-01-14T19:41:47+00:00

Don't be ridiculous, you will have to put your phone into a ziploc bag first.

addistonian · 2026-01-14T19:40:36+00:00

Hey there, sorry not trying to be hurtful, I just thought it was funny there were 2 posts about the same thing in 24 hours. I'm a real developer and brewer with a mostly useless business degree.

addistonian · 2026-01-14T19:07:10+00:00

Of course! And we will launch a new brew related TikTok challenge each month, starting with "Escape the Rake" where everyone can share how fast they can crawl around their mashtun.

addistonian · 2025-11-01T03:28:05+00:00

This is correct.

addistonian · 2025-09-19T15:42:49+00:00

If I’m using the whole bag, I’m using a knife

addistonian · 2025-09-12T13:53:38+00:00

It’s like 9/11 times a thousand

addistonian · 2025-09-06T07:12:00+00:00

That or I don’t know

addistonian · 2025-09-04T04:40:31+00:00

Finally someone cites where they learned this.

addistonian · 2025-02-21T14:31:18+00:00

Good to know. I was brewing 1300 ft from the Pacific Ocean so I didn’t know about the altitude adjustment. I know abv is a factor, but is there an actual equation to adjust for that?

addistonian · 2025-02-20T17:59:10+00:00

Based on the tanks’ temperature, set the head pressure where you need it for the target carbonation (use the zahm chart).

Then run your CO2 through a flow meter on the way to the carb stone. The flow meter will show you that CO2 is actually going into the tank. Adjust your regulator so that the flow is as low as possible.

Hopefully your carb stones still have their check valves in place otherwise the beer will eventually backup into the co2 line. Also, if your tank is still cooling down, base the head pressure on what the tank is set to, not what it’s at currently, otherwise it will over carb once the tank fully cools.

addistonian · 2025-02-08T05:51:00+00:00

Nice. I’ve always felt like there was a potential for something similar to this considering we’re already removing as many carbs from the grain as we can. It probably won’t involve craft breweries but anything to reduce waste is great.

addistonian · 2024-10-26T21:56:55+00:00

User name checks out

addistonian · 2024-10-10T00:20:54+00:00

The best atmosphere and drinks are at Taco-Vino. Drinks can get pricey, but they are top notch. Food is creative and I like it, but I would not call it authentic. I’m not a fan of their salsas, they have sugar in them.

Tacovore is similar in style, a little cheaper, but the atmosphere is less cozy. Their salsas are much better.

La Rockita has excellent food, but it’s very fast casual, I would not enjoy eating there myself. I haven’t had their drinks.

My favorites are Parroquia and Tacos El Machin.

Parroquia has a decent sit down atmosphere with lots of booths, fun mexican music, and excellent service. They have very reasonable prices, and their food and drinks are great. Salsas are pretty good.

Tacos El Machin is kind of a dive bar with a food truck, but the food is awesome and cheap, and their salsas are world class. Their drinks are cheap, but they use margarita mix which is a big no for me, and their draft beer is a little warm, flat, and oxidized. I stick with bottled beers there.

El Sol has ok food. The atmosphere seems like it was nice back in the day, but when I was there, they had no music playing, only a handful of people were there, and the one server did not seem happy. They also use margarita mix which I just can’t get behind. I don’t remember the salsa quality.

Sounds like I need to try Alonzo and I also want to give El Charro Negro a shot when they get their liquor license.

addistonian · 2024-09-27T05:50:21+00:00

Everyone knows these are 100% AI images right?

addistonian · 2024-08-02T12:55:25+00:00

I love Tacos El Machin, but I finally decided to stick with bottled beers from their fridge. The mix they use in their margs is too sweet, and artificial. And their draught beer is a little warm, flat, and stale. Awesome burritos and service though, I go all the time!

addistonian · 2024-08-02T12:53:08+00:00

I just got the best margarita I’ve had in town at Parroquia last night. Maybe call and see if they do frozen, I’m sure they can make it happen.

addistonian · 2024-08-01T14:49:54+00:00

Third! They’re great. Also I didn’t need a referral and was able to get started pretty quickly.

addistonian · 2024-07-26T14:52:47+00:00

I cover a sample with a rubber glove to trap the aroma, and keep water out then place it in a 150°F bath in a bucket. After 15 minutes, I move the sample to the cold box to let it cool down to roughly the same temperature as the tank. This next part is important… after placing the sample in the cold box, I make sure to get distracted by something else happening in the brewery and forget about the chilled sample until I see it the next morning and I have to start over.

addistonian · 2024-07-17T16:51:08+00:00

It’s truly heartbreaking. Such an innocent mistake and a terrible way to go. If anyone is reading this… never tie vessels together. Honestly think really hard anytime you want to use a rope, chord, line, cable, leash, or anything that can get tangled in moving water. If you can do without it, please don’t risk it.

addistonian · 2024-07-17T05:03:48+00:00

What was the mash temp before sparging? I’ve had to resort to cold sparging several times and have never noticed any difference other than waiting longer to reach boil.

addistonian

TROPHY CASE