Calling all hop fiends! Beer launch tomorrow
Lucia
February 20, 2013
I found myself Googling “what is a hop?” yesterday. I know what hops taste like, in beer (and in cupcakes, more about that here). I
I found myself Googling “what is a hop?” yesterday. I know what hops taste like, in beer (and in cupcakes, more about that here). I
SATURDAY 2/9/13: ALL LOCATIONS CLOSED SUNDAY 2/10/13: RESTAURANTS OPEN MONDAY 2/11/13: ALL LOCATIONS OPEN (HSQ, HUB, MIT, DWY, LMA) All Clover restaurants and trucks are
That’s John in Blue, Chris in red watching. John is our Director of Finance. Part of his job entails getting his hands dirty. In this
I spent an hour at DWY this morning. My lips are a bit chapped. Guess I’m not as tough as I was that first winter we were open at MIT and worked 14 hour days in the cold. That winter, 2008 – 2009, there wasn’t a single mobile operator who ran year-round. Gooseberries (now momogoose) watched what we were up to and decided to give it a try the following winter. And now here we are, lots of folks freezing in the cold.
That’s a pic from our beer launch last week at the HUB. We’re featuring a beer from High and Mighty. They’re based out in Western
Last week Rolando and I started making orange marmalade again. It’s a really beautiful process. We washed the rinds, chopped them, boiled them with sugar, orange juice, and water.
Have you ever drank a lager?
We’re launching Jack’s Abby at HSQ this Thursday, 8pm. Jack’s Abby only makes lagers. We visited the brewery in Framingham to learn about how Jack and his brothers (the guys in the lederhosen) make beer. Lager yeast ferments at much colder temperatures than ales (like close to freezing). I knew nothing about beer at the time. I thought that was pretty interesting. I mean, you don’t normally think of fermenting as a process that happens cold. It reminded me of the refrigerator rise I use to make bread.
Tonight Rachel ran upstairs and said “Every table is covered with a Scrabble board!” the way you would say if an infestation had happened. I
Alright, we had to put the brakes on the fried 3pm specials for a while. Starting tomorrow we’ll be baking up sweet potatoes in the
Some of you may have noticed we’re changing the logo color 4 times a year. We decided on “Great Country Blue,” a pretty bright blue,
