Jason Keefer

9.0

Great blend! The C and the M give it a dark broodiness and the Grenache gives it pep! — a month ago

Norman

9.3

Pheebok Sawasdee IPA, a craft beer originating from Thailand. This American IPA, brewed by Thai Spirit Industry Co. LTD, has an ABV of 5.8%.
Here's more about Pheebok Sawasdee IPA:
Cultural Inspiration: The beer is inspired by the warmth of a Thai welcome, with "Sawasdee" meaning "hello" in Thai, aiming to capture the spirit of hospitality, respect, and good vibes. Thai IPA and not overdone. It’s not a triple or double so it’s balanced and food friendly. Liking it. Listening to Jazmine Sullivan. — a year ago

Ron R

9.3

Just over 8% abv goodness. Excellent product by the team at Other Half. — 2 years ago

Jim McCusker

9.4

Fantastic new sour from Jolly Pumpkin (new for me, anyway). This is a collaboration between JP and Baston Brewery, it’s a blend of JP’s La Roja and Baston’s Nectar Des Dieux Triple. Super complex with layers of molasses, brown sugar, chocolate, but also the acidity of La Roja. One of the most interesting JPs I’ve had in a while. — 4 years ago

with Vanessa

Philip Patston

8.9

Slight smokiness, a little rough up front but nice mellow warming finish. Overall a classic Irish whiskey. — 6 years ago

James Forsyth

9.3

Enhance Your Mind by Other Half Brewing Co. is a triple IPA with an array of hops: Mosaic, Citra, Simcoe, Motueka, Citra Cryo and Simcoe Cryo. Tastes very balanced for a 10% beer. Citrus, grapefruit, a little pine. Very smooth texture. Elegant finish. Other Half really excels at this style. — 7 years ago

James Forsyth

9.4

All Green Everything from Other Half is a terrific hazy IPA. It was streets ahead of others when it first came out. Now it probably lacks a bit of the finesse of some of its peers but still has tons of depth a nuance. A reference point and always a pleasure. — 7 years ago

Dave

8.9

Not for the faint of heart at 113 proof. This one gets an ice cube. Dusty and earthy, dried apricot, camphor, and big oak. Toffee on the finish.
Watching the Love Boat — 3 months ago

Steve Ess

10

I took a glassmaking class and I made this bottle and they gave me a C- on my glassmaking but they said the wine was pretty good — a year ago

with Laura

Ron R

9.4

Other Half are rocking my world! — 3 years ago

sasha

8.9

C. Classic French chardonnay really blossomed the second night — 5 years ago

Gunja Gargeshwari

9.1

Very smooth and balanced taste but missing the burn! — 5 years ago

Ross Fulton

9.1

The mighty C-hip-hop. Makes me game for Gwent — 6 years ago

P A

9.0

Fernie Brewing Company “High Side Saison” I usually prefer IPAs but after a hike along the Elk River this full bodied spicy Saison and its peppery taste is the perfect refresher. C🍻🇨🇦 — 7 years ago

Ellen Clifford

9.0

Sans has pulled off a triple axle—good canned red, good zin and good natural zin. It is spice. It is red. It is fun and it somehow speaks to being...wholesome? I feel ❤️ — 7 years ago

Norman

9.1

Name: 風の森 WEEKS 2025 (Kaze no Mori Weeks 2025)
• Rice: Aiyama (愛山) 100%
• Polish ratio: 60%
• ABV: 14%
• Sake type: Junmai Muroka Nama Genshu (純米 無濾過無加水生酒)
• Junmai = pure rice (no added alcohol)
• Muroka = unfiltered
• Nama = unpasteurized
• Genshu = undiluted (though note: 14% ABV suggests a lower-ferment genshu or partial dilution)
• Brew year (BY): 2025BY (brewed August 2025)
• Brewery: 油長酒造株式会社 (Yucho Shuzo Co., Ltd.)
• Location: Gose City, Nara Prefecture (奈良県御所市)
Ok brought this one back from Japan so it’s fresh and a limited release as noted above. It’s got some effervescence which I’m not a huge fan of but seeing in a lot of these fresh ones from Japan. Have not sat long enough to absorb back in. If you have not used ChatGPT with sake you should. It’s really good in answering questions. So this has the typical sake flavor, an effervescence but also a weird yogurt tang which evidently is on purpose since this is unpasteurized. The carbonation kills the creaminess you associate with sour cream and yogurt. From ChatGPT - That “yogurt tang but not creamy” description is dead on for fresh Aiyama-based nama. What’s happening chemically is a short-chain lactic ester (mainly ethyl lactate) blending with residual malic acid from the yeast, plus the carbonic lift. The effervescence doesn’t just tingle — it changes how your tongue perceives acidity, pushing that faint yogurt note forward while stripping away the creaminess you’d feel in a heavier sake. So instead of the rounded nama-zake lactic feel, you get something sharper — like unsweetened kefir water or sparkling Calpis.

That’s part of what Kaze no Mori aims for with their Weeks bottlings — letting you taste the micro-volatility of live sake mid-fermentation, before pasteurization smooths it out. It’s not a flaw; it’s an intentional snapshot of the fermentation in motion.

If you swirl it gently and let it sit 10–15 minutes, you’ll notice the carbonation dissipate and that tang retreat into the background, revealing more of Aiyama’s core character — ripe pear, steamed rice sweetness, and faint white flower. But if you like that “what is that?” moment — slightly wild, slightly sparkling, tang balanced by fruit — it’s best drunk exactly as you’re having it now. Cold (right out of the fridge, say 5–8°C) locks in the CO₂ and accentuates that “live” edge — the effervescence plus that lactic-malic twang that feels more like tangy minerality than cream. At that temp, Aiyama’s natural softness is suppressed, so what comes through is this precise, slightly electric sensation — like pear skin + Greek yogurt + soda water. If you let it rise toward 12–14°C, the CO₂ eases, sweetness unfolds, and the tang will start to blur into a gentler rice-fruit tone.

Because this bottle is both muroka (unfiltered) and nama (unpasteurized), it’s carrying a small live microflora load — you’re literally tasting that tension between residual yeast enzymes and trapped gas. It’s why the first sip is so vivid and almost curious — not quite sour, not quite sweet, but alive. — 9 months ago

sasha

9.0

C <20. wonderful dry moscato with a little of heft, limestone and acidity — 5 years ago

Adriana Fabbro

9.3

Cuvée Karatas, not botrytized. A legendary wine from legendary vines: 140 year old Semillon vines from the majestic Monte Rosso vineyard. Sauv blanc on the nose, Semillon body. Still just a little baby wine with lots of promise. Right now this wine is all about texture and tension. Virtual bedrock tasting with Chris C. — 5 years ago

Brandon Boesch

9.9

Fieldwork tundra triple ipa. Wow! Is this easy to drink. Perfectly balanced. Would love to try this next to the younger. Amazing hops, but what I love is the excellent malt. Highly, highly recommend. The expansion of this brewery made it loose rarity but they are still at the top of Bay Area imo. — 6 years ago

James Forsyth

9.3

Triple Space Diamonds from Other Half is a 10.5% ABV Imperial Pale Ale. Impressively balanced and smooth. Less juicy than most from this brewery, leaning I'm a rather more traditional style but contemporary in its rounded edges and drinkability. — 7 years ago