Welcome to the frequently asked question page!  

Here you will find questions that are frequently asked to the person who’s writing the words that you’re reading because that’s the perspective that works best in this format. They are unsure of the inquiries that YOU, dear reader, are posed in any given time frame so they are working with what they know and expounding on that for now.

 

Would you agree?

 

[That’s a rhetorical question and will not be covered in the section that answers these frequently asked questions; oh, there’s going to be a section with answers as well, just, you know, For Your Information.]

 

How are you today?

I’m good. Wait, I’m fine. No, well. I’m well. That is to say I’m doing well. There, that’s grammatically correct.

 

What time are you open?

The collective We are open seven days a week. We serve food from 11-9 Monday through Thursday, 11-10 on Friday, 12-10 on Saturday and 11-4 on Sunday. The rest of the establishment (the Bar side of things) is open also during those time periods as well as after them.

 

Do you have any specials?

Yes we do. Right now we have an incredible Buffalo chicken sausage the Chef made. Think of it as if it were a sausage made with chicken that also has a little spice to it because that’s exactly what it is.

What’s your favorite beer?

Well, you’re just jumping in here aren’t you. Ok, this is by far my most frequently asked question. I’ve been in the brewing and beer industry since 2001 and have had many beers that, at the time, I’ve thought, “this is probably the best beer I have ever had because of the situation that’s going on right now.” Mostly, these epiphanies are generated with experiences. That is to say, it’s never really about the beer, per se, as it is the surrounding circumstances around said beer. One that I can think of was a beer that I shared with my best friend leaving Bratislava on a bus, headed toward the country side of Slovakia so that he can have his “bachelor” party, which was basically he and I eating really great food whose name I couldn’t decipher since I had been in Slovakia for about three hours total at that point but I was pretty sure it was meat based. I’m not sure what beer it was but I remember there was beer involved and it was a good day.

 

The other way I can answer this question is to say, “the next one” as people sometimes do but I can’t say that without thinking about THIS GUY, which kind of bums me out because I want to root for him but I REALLY don’t like the team he is on so we’ll just insert THIS GUY into that category in my brain from now on, ok?

 

Another way that I can answer that question is if I put it in the context of: if I were to have only one beer for the rest of my life, what would that beer be?

 

Well, that’s an easy question.

 

I would have Hill Farmstead Edward. The whole staff knows it. I’d be lying if I said another beer. It’s my desert island beer. Why? Because I’m one of those people who loves Pale Ales. I love what they stand for, I love what they’ve become. A lot of Edward’s success can be attributed to the fact that it’s impeccable and a craft of genius and science. But how we came to drink this beer, historically, is also worth mentioning since it’s always about the bedrock. Pale Ales when I first started brewing were much more in the way of the British style than what you see today, specifically in the northeast. British Pales (an American example: Smuttynose Shoal’s Pale – a British example: Bass) tend to be more ruby in color than what we’re getting now. They were crystal clear with a medium body and were more a balance of the sweetness from the malt to the hops employed than anything. Then came Sierra Nevada Pale Ale (as well as others, I’m sure, but you’d be hard pressed to argue this). Sierra basically dropped the caramel malts and went full hop. It’s actually funny seeing how Sierra Pale became the PBR of craft beer heads. Over the years, these different shifts and avenues allowed brewers to stop making the same styles over and over and branch out into the new directions, with new ingredients and new techniques. Sierra Pale is made with a healthy portion of a hop called Cascade; during my tenure in the brewing world Cascade was the most readily accessible and most highly used hop in the industry. Now, there’s different kinds of hops with different flavors available. Edward itself takes these to it’s advantage and uses a collection of different hops to impart that slight citrus punch that it does. The fact that we have the opportunity to be able to drink this on a daily basis, super fresh, is something that might have been what it was like to be around Chico, California during the time of Sierra’s rise. I love hops but I don’t love them that much. I love beer so I like to have more than one. Therefore, I want a beer that hovers around 5% ABV and has some hops in it but no too many that it’ll kill my palate. Therefore, American Pale Ales are what I gravitate towards. I hope that answers your question.

 

Who let you in here?

[I stole this joke from HERE.]

I did. I let myself in.

 

Where have all of the crocodiles gone in the Amazon?

I don’t know, Florida? [This joke only survives if you personify Florida. That is to say, the answerer of the question is kind of like turning to someone named “Florida” to answer the question for them. However, Florida, the now human, is unaware of what actually has happened to all of the crocodiles in the Amazon and is now shrugging inaudibly.]

 

Do you like Hockey?

Very much.

 

Do you have a list of the other beers that you have on tap?

Yes, and I try to update it as often as is humanly possible, sometimes even down to the minute. You can always access it HERE.

 

Where does he get those wonderful toys?

I don’t know. He’s Batman, though, so being a billionaire ninja probably doesn’t hurt his chances from either building them himself or knowing someone who can build them for him.

 

How many more questions are you going to put on here?

This is the penultimate.

 

Is this is the last one?

Yes.

 

 

 

 

 

 

 

Thank you for visiting!

 

 

Cheers,

 

I’MROOTINGFORTHETNA Taproom