Author: Lisa Dotzauer
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C is for Confusion – Cnidocyte cells, a crucial coffeehouse, someone’s cask ale and compound drinking
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Confessions of a Craft Drinker (and why my current vibe doesn’t match my tribe)
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F is for Flavour Training: Have you ever eaten wet cardboard?
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Thanking Ninkasi, drinking questionable liquids in plastic cups and feeling great in non-places
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A is for Adjuncts: Answering Siren Calls and thinking about stouts
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[Part II] A secret beer mission, talking about wood on the internet, getting generational and finding myself in beverage tourism territory
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S is for Seasonal Stouts – or Stouts for the Seasons?
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[Part I] A compendium on dark, top-fermented beer styles, white wine masquerading as red, and applying oneself to further studies for the greater good
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F is for Festival Glassware: Do we really need more glasses and why are you drinking out of a brandy glass?
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Unpicking mindless drinking and regimented tasting through a series of unrelated events
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H is for House Wine: A white wine for drinking purposes
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Collected memories of vineyard tours, taste notes and sample pours: coastal sea breeze salinity, smoky volcanic rock minerality and lemon-lime-kiwi acidity.
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N is for Natural – Naked apples, practical grape juice, and borrowing words from the craft beer scene
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Musings about the vague, yet highly charged world of natural wine and cider
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O is for Oak Chips – Belgian blond ales, Biermischgetränke and Black Velvet daydreams
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A broadcast of sorts, of thoughts, on beer, cocktails and beer cocktails
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G is for Gin – Poison, cool beards, and a thousand and one botanicals
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Here we are now, entertain us – I feel stupid, and contagious[i]