"6.99 for 2 ounces works out to damn near 56 bucks per pound. I think I'd rather be primal with a good ribeye and a beer but that's just a redneck take on it."
2 ounces of beef jerky is about the same as 6 ounces of steak. Generally, it is a 3/1 reduction from pre-dehydrated to dehydrated. Not a horrible price, when you consider it takes more work and time to prepare jerky.
If a Hawk tried to take a Muskrat in a marsh, he might find the rat too much to fly away with. But in the effort to try and do so, he could get muddied up good and fast. I think you have Nutria down there, as well.
6.99 for 2 ounces works out to damn near 56 bucks per pound. I think I'd rather be primal with a good ribeye and a beer but that's just a redneck take on it.
My brother and I walked through Hampton Park every day to James Simmons Elem. as kids back in the early to mid 1950s. i vividly remember the zoo with the monkeys, otters and the aviary houses and the bison. We would shake the cyclone fence enclosure of the bison to the point where he couldn't stand it any more and he would snort and snort and charge the fence at us and actually just run into the fence trying to get at us. We would squeal like the scared school kids that we were and hightail it for home as fast as we could. Neat memories.
And who could forget the great Jerky-Off of 2012?
I saw the zoo in the late 60's. Only one word adequately describes it: sad.
Let me know when Shock G comes to town.
I wanted to learn the bar chords for the song "That's What You Get" by Paramore for my guitar lessons. I need someone to guide me in my guitar learning. I know few chords. I learnt guitar through:
Actually most antique malls are not worth the time. They DO sell overpriced trash, junk, garbage. And about 90% of the stuff isn't even antique. That's why the store owners aren't even there.
Excellent article, Timmons. You are hitting the nail on the head.
mnash - If you want specific examples, I will give you a blatant one.
Good For Charleston: Charleston Beer Exchange selling high quality craft beer in sanitized growlers while educating the customers on said beer.
Bad For Charleston: Sunoco "Craft Beer Exchange" (wonder where they got that name from) selling any beer in improperly sanitized growlers, while having no knowledge on said beer.
There are many other examples out there that don't always relate to growler events. I think Timmons was smart to leave the examples out. There are probably more examples for good vs bad than he would possibly be able to list here.
Alcest and Josh - thanks for the growler education.
mnash - I was overly snarky last night. Long day. Apologies.
That said, you seem to be implying that CP somehow censored my piece, or that I censored it myself because I thought CP "cannot present hard-hitting journalism on the same F&B vendors." Wrong.
CP approached me to see if I wanted to write a piece for the Beer Issue. I chose the topic, wrote it, and turned in the final product without their input. They applied a light edit, as is expected, but this was intended to be, and is, an opinion piece. It's not an expose, and it's not hard journalism. Likewise, CP was in no way involved in creating (or manipulating) the content because of some conspiracy with advertisers.
I'm sure I sound defensive, because I am defensive when my integrity as a writer is questioned. I am not a CP staffer, I'm a freelancer expressing my personal opinion. You don't have to agree with me, but the idea that my piece was driven by ad dollars to CP is both insulting and flatly wrong.
(If you're making some larger point about CP having a conflict of interest with F&B, I'd reject that too. If that were the case, they wouldn't do restaurant reviews, they would do restaurant profiles. But since your comment is on my piece, I have to assume you're using me as an example.)
Good day to you, sir/ma'am.
@Cid95 Growlers are great for beers that are hard to come by in the region. A lot of times we can not get bottles of specialty beers and only get kegs of them. Take for instance rare beer tuesdays at CBX. A lot of those kegs are one time deals and we may never see the beer again in the lowcountry. With that, i prefer bottles of beer for your standard beers. The cost is typically the same as a growler and you're not rushed to drink 5 beers in 1-2 days before the beer goes flat and loses the flavors intended by the brewers. When unopened, a growler can last quite a long time. once opened, you have 2 days tops to drink it.
@mnash408 In terms of naming names i don't see a need to. any place that markets the "coldest beer in Charleston" or any event that you can buy a ticket to on groupon is typically destined for failure. If a restaurant wants to promote craft beers their staff needs to be knowledgable about the product more than "it's hoppy".
And one final FYI to everyone out there, the brewery is named New Belgium, NOT Fat Tire!
Cid - If you don't have one, buy a growler, usually only 5 dollars for a half gallon although other sizes can be found, fill it an take it home. Once you open it, drink your 4 pints in 2-3 days so it doesn't go flat. Even if you left it for a ridiculous time in the fridge, really hoppy beers may fade, and boozier beers may mellow but it will not skunk. Some people prefer the taste of draft beer, others like myself get beers they don't normally see in bottles.
Thanks for the comment, Timmons, but my comment was never meant to be directed towards you. These ARE things that happen in Charleston, like they do everywhere, but I'd like to name names. I'll leave it to the readers to decide who's doing what right/wrong.
Hint: A newspaper that is funded by F&B advertising revenue cannot present hard-hitting journalism on the same F&B vendors, writers that join the comments to denigrate their readers sound defensive, and replace "McDonald's" with "Schlitz" to clarify your muddled metaphor.
OK, I know I need to be more trendy, but I admit this growler thing has totally passed me by. I've seen what I presume to be "growler stations" at grocery stores. How does that work? You just bring a big bottle and fill it up with beer and take it home? What is the advantage over buying, say, six smaller bottles? If you don't finish the big bottle, wouldn't the beer go bad if you just put it in the fridge (I believe "get skunked" is the proper technical term)?
Thanks for the comment, mnash, but this was never meant to be a hitpiece. These ARE things that happen in Charleston, like they do everywhere, but I'm not naming names. I'll leave it to you to decide who's doing what right/wrong.
Hint: "Frosty glassware" can be easily spotted by the frost; it's also cold to the touch. Beer poured through a dirty tap line tastes like shit, and misspelled menus have spelling errors.
I enjoyed the article, but I wish the author would be specific (although I understand why he can't - City Paper has ads to sell). Brewvival has been mentioned in the comments, let's hear some others that are suffering growing pains.
i.e., explain this sentence:
"We have to deal with many other offenses thanks to the providers driving the 2012 Fadwagon and consumers riding shotgun: frosty glassware, dirty glassware, dirty tap lines, frosty tap lines, misspelled menus, under-educated staff, under-rotated kegs, etc."
Great article. I have been a consumer in the Craft Beer market since someone turned me on to it in the late 90's. I have had a ring side seat as it grew. And the growing pains have been evident.
This year's Brewvival was a great example. First, let me preface this comment by saying that hands down this is a highlight of my year. I have been to each and every year. David and Jamie at COAST have arguably done more for beer in SC and Charleston especially than anyone. I think they will agree. This year it showed that it was a bit bloated. The lines were chaotic. The idealistic self policing behavior was all but gone. People cut to the front of lines. "Designated drivers" handed off glasses and drank essentially for free. In many a line I saw "old timers" refuse to sink to the level of others and miss out on samples after 30 minutes in line. Maybe we can't put Pandora back in her box, but I would like to believe so...
Great article! Would love to see Brandon do a weekly column.
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