An Increasingly Manic Share of the Seasons

We busted out of a wretchedly hot summer & into a clenching hold of Canadian air this week in Saint Paul. I recall last November found us thrust back into the 80 degree territory with little explanation or warning. So, I'm not calling an end to summer heat yet, especially with 100,000 acres of the Boundary Waters still burning & sending smoke down to brew town. If the heat returns, we'll rejoice cautiously as we await enough early winter snow to construct a redux to last winter's 5 foot tall snow den in our backyard.

Fear aside, it's a fairly pleasant time to enjoy early autumn. There's no word of a pumpkin shortage, thusfar. And though Minnesota Harvest in Jordan has closed, my sights are set on the Mississippi River valley's apple cider offerings in early October. Scancy & I are poised to camp out in Nelson, WI at our friends' farm party; we would like to seriously consider camping near the silo should temperatures remain fetus-friendly.

Random Thoughts
(#1) I've come to believe the key to brewing a flavorful English Bitter ale lies in fresh base malt combined with light Carastan & a generous portion of Biscuit malt. Hop amounts are also important, but vary with the breed & accompanying acid ratios. Luckily, it's a style that doesn't take long to compare recipe to result. In that spirit, I'd like to think my bitters have come a long way this year.
(#2) Too much attention is focused on various psychoses and either the fear of or bureaucracy surrounding the drugs that are said to treat said psychoses. Rarely are the societal causes investigated.
(#3) Macrobrew beer sales are faltering due to young drinkers being turned onto an ever expanding world of microbrew offerings. Though by cutting up the plentiful pie that is craft brew offerings within their increasingly meager take home wages, the market is already stifled. Except for homebrewing; that market will flourish until consumers take the idea too far & try to establish their own brewery (like I often muse on).

Sweeny's Saloon
Sweeny's would be my go-to pub if it weren't over a train line, freeway and up a hill. That being said, when I already find myself beyond such obstacles (or have had my arm pulled by outgoing friends) it is a fine establishment. Plenty of good beer tastes among the owners & staff lend to a well-established tap selection. They also have a fancy gold Perlick rear-sealing faucet system at the main bar that is a shining beacon of malty treats.

As for the food, I've had their burgers & fries to much delight. In a densely-packed area of foode eateries & craft beer destination bars, Sweeny's is a crowded tradeoff on weekends and a neighborhood who's-who on weekdays. Fine service & an expansive patio keep this Dale Street pub popular. Rogue Dead Guy is always on tap, and happy hours are exclusively Summit Brewing-geared. Happy hour also features 50 cent tacos, which aren't much more than your regular grade Minnesotan, barely seasoned hard shell munchies, but for 50 cents apiece why would you, sitting at a neighborhood bar east of Uptown, gripe?

Drunk: Summit Oktoberfest, Oatmeal Stout