Here in the Northern Hemisphere Summer arrives a little after 5 this afternoon.
We are right where we need to be temperature-wise here in Southern Minnesota.
75 degrees and sunny.
Spring was lovely.
There were a few days and nights which were either too hot, or too stormy, but farmers and gardeners expect a bumper crop this year.
Alas, the weeds are proliferating along with the good plants.
So, summer is almost here and it will be a great one!
I am glad to be in the state of Minnesota in the summer.
Except for the mosquitos and other buzzing, biting bugaboos.
I am glad that the parks, fields and gardens are blossoming in spite of the fierce storms and heat that came and went.
I know Autumn here is a huge delight as well.
So we press on and watch baseball or see it on the radio. We go to the lake or we stay in the air-conditioning and cool off with good Schell’s beer.
That’s what we do here in the Land of Lakes!
So many times lately l’ve thought or spoken about something, and it magically appears!
Beer was on my mind today and I opened a magazine that covered the topic of beer.
I spoke of garbage trucks and lo and behold! We were watching “Earnest Scared Stupid,” and there is a scene where the dog pushes a lever and Earnest gets caught in the back of a crushing garbage truck.
These things have been happening to me a lot lately.
If dreams could make wishes come true…..I would dream of myself 60 lbs lighter, 1 billion dollars richer and 15 years old knowing what I know now! Okay? Thank you!
I went to a beer tasting class this weekend. I learned a lot about beer making and it’s primary ingredients water, barley, hops and yeast. A good beer is made up of a few simple components, and a bunch of scientific processes. The cult of craft beers has taken beer-making into another realm.
I found out that in our town, there will soon be a new tap room that only serves sour beer. Sour beer is a cross between champagne, wine and beer. In pushing the boundaries of beer, the beer-makers use fresh fruits such as, lemons, apricots, gooseberries, raspberries and other fruits to make a variety of this puckery, bubbly concoction.
We think of the future of beer-making and we ask ourselves how can they improve on beer? Just pass one over here. Whether or not you like sour beer, lager or good old-fashioned ale, the beer revolution is on. In the science of beer-making the brewmaster is a scientist and an artist. Both roles are valuable to him. When it comes to yeast culture in the beer, the brewmaster can be happy to exclaim: “It’s Alive!”
Musically yours, Amy Zents