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It Might Be Time To Boycott Utz

I can’t even believe I wrote that headline. We’re talking about Utz here, the finest potato chip in the world. A game-changing snack with regional roots and deep Baltimore ties. A part of life. When we think of chips, we think of our beloved Utz. Might be time for that to change. If that sounds […]

“Birds Bobble a Pennant” (Oct. 1960)

So it looks like we’re going to get a Yankees-Phillies World Series. I don’t have to pick one, right? Right. Because I can’t. While I don’t feel about the Phillies the way I feel about the Sox or Yanks (it’s not even close), I definitely don’t have any love for them. Philly is where the […]

So Yeah, Dood: Lawnmower Beer

ed. note: this is the latest in an occasional series of columns by Ryan Boddy on something near and dear to the hearts of many sports fans — beer. Summer being here, most brewers have entered reverse hibernation, estivation if you will. Most brew clubs don’t convene for “big brews” after May, and any beer […]

So Yeah Dood: Pumpkin Ale

editor’s note: this is the latest in a series of libations-related occasional columns by contributor Ryan Boddy Despite temperatures near 90 degrees, autumn is at least officially here. As such, the thoughts of many a brew fan turn to seasonal additions to their normal schedule of beer crafting and drinking. Typically, this means pumpkin ales. […]

So Yeah, Dood: Head-Case

(editor’s note: this is the latest installment of “So Yeah, Dood” — a semi-regular column devoted to something near and dear to many a sports fan’s heart: beer.) One of the holy grails of the intermediate brewer is the achievement of brewing a beer that has good head retention. That is, the beer maintains an […]

So Yeah, Dood #12: Conditioner

Editor’s note: this is the latest in an ongoing series about something near and dear to the hearts of many sports fans: beer. Read the rest in the “so yeah, dood” category on the right. Most actual fermentation occurs in the first week to ten days after yeast is added to the wort. Depending on […]

So Yeah, Dood #11: Number of the Yeast

(Editor’s note: this is the latest in an ongoing series relating to the process of making beer, something near and dear to the hearts of many sports fans. For earlier installments please browse the category archives.) Immediately following the end of the boil, brewers turn their minds to fermentation, the part of the brewing process […]

So Yeah, Dood… #10 At Knock-Out

editor’s note: “So Yeah, Dood” is a regular column by contributor Ryan Boddy which deals with something near and dear to the hearts of many sports fans: beer. The goal is to provide insight into the process by which it is made, and the many ways we enjoy it. This piece is the second in […]