{"id":1457,"date":"2013-05-02T10:59:34","date_gmt":"2013-05-02T15:59:34","guid":{"rendered":"http:\/\/www.pkenagy.com\/blog\/?p=1457"},"modified":"2013-05-02T14:29:28","modified_gmt":"2013-05-02T19:29:28","slug":"exciting-new-feature","status":"publish","type":"post","link":"https:\/\/www.pkenagy.com\/blog\/exciting-new-feature\/","title":{"rendered":"Exciting New Feature"},"content":{"rendered":"

Time to get all crazy and add something new. \u00a0I’ve decided to add a weekly update featuring a new beer I’ve tried. \u00a0I might move these entries to the all-but-defunct “recipes” page, I might leave them here… \u00a0I haven’t got that all figured out yet. \u00a0A little background on this earth-shattering decision: \u00a0I’ve always enjoyed tasting the occasional new, different, and even sometimes odd beer. \u00a0This penchant was made a bit easier to accommodate when a new shop opened around the corner from my house, the aptly named Bier Station<\/a>. \u00a0It’s an interesting concept: They have several coolers full of every kind of beer imaginable. \u00a0Most have two prices listed, one if you purchase a bottle “to go” and another if you would like to enjoy it there. \u00a0In addition, they have about 15 taps which rotate very frequently. \u00a0Often times they may only have one or two kegs of a particular brew. \u00a0I follow them on Twitter where they post new beers, and if something sounds good, you want to get up there and try it because it may be gone in a few days. \u00a0As to the place… \u00a0Well I’ve got somewhat mixed feelings on it so far. \u00a0It is often too crowded for my liking, and usually too loud. \u00a0In addition they are, to put it mildly, beer snobs. \u00a0I do indeed enjoy new beers, but I don’t want any staff or patrons quizzing me on “what flavors I’m picking up,” like some Northlander fawning over a glass of pinot noir. \u00a0(Direct shot at Martin there.) \u00a0I prefer to just sit at the bar and enjoy my pint, maybe jot a few notes about it in my phone. \u00a0And heaven forbid somebody order their favorite American Lager; \u00a0That is not well received at all. \u00a0Personally I think they would be better served to just reply “I’m sorry but we don’t carry that brand,” and leave out the snide comments. \u00a0But, those negatives aside, it is a way cool shop and I’m glad to have them in the neighborhood. \u00a0So, I bring you… \u00a0MY FIRST BEER REVIEW. \u00a0I’ve kept a small log of everything I’ve tried there and other places for a few months now, so I should have ample material even if I miss a week or two at the Bier Station. \u00a0I recently made the decision that pictures would be a nice addition though, so I’m a bit lacking there. \u00a0I’m shooting for brand, style, some tasting notes, and maybe the price. \u00a0It’s a start. \u00a0My selection for this week is Deschutes Obsidian Nitro Stout. This pitch-black beer was served from a nitrogen-pressurized tap in a standard 16 oz pint glass for $6, at the aforementioned Bier Station. They do pour a proper pint there; \u00a0It arrived with a nice 1\/2″ of dark tan head and at the perfect temperature. At my first taste I was bit surprised at the bitterness. Not overwhelming, but definitely more pronounced than most beers of this style. This was nicely offset by what must have been about a ton of toasted malt, giving a nice sweet\/bitter balance. I’m not very good at picking out flavors, but coffee and chocolate were unmistakable in this one. \u00a0Definitely a more complex flavor than your standard Guinness. \u00a0It was quite enjoyable, and the heavy lacing<\/a> on the glass made for a nice first pic here. \u00a0Overall very enjoyable; \u00a0If you are a fan of the style this is a must-try, and if possible on the nitro tap, as I do think it adds a bit of character to the pour.<\/p>\n

\"20130502-105909.jpg\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Time to get all crazy and add something new. \u00a0I’ve decided to add a weekly update featuring a new beer I’ve tried. \u00a0I might move these entries to the all-but-defunct “recipes” page, I might leave them here… \u00a0I haven’t got that all figured out yet. \u00a0A little background on this earth-shattering decision: \u00a0I’ve always enjoyed […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1457","post","type-post","status-publish","format-standard","hentry","category-current-events"],"_links":{"self":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/1457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/comments?post=1457"}],"version-history":[{"count":2,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/1457\/revisions"}],"predecessor-version":[{"id":1458,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/1457\/revisions\/1458"}],"wp:attachment":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/media?parent=1457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/categories?post=1457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/tags?post=1457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}