A new beer magazine, Beer Connoisseur, launched their online site last week (a print version will be following soon). Why is this important? Because we are officially blogging for them on how to start a brewery under the title, “From Our House to the Brewhouse.”

Sign up for a free account if you want to read our stuff. You can then navigate to the blogs section and find the blog with the sexiest-looking writer. They are also looking for feedback on the site in general, so be sure to drop them a line if you have anything!

If you come to brewing tonight, you might see this guy:

This guy is my dad, David, who is driving in from Nashville. You can see that I get my good looks from my mom. Regardless, please make him feel welcome. Like all fathers, he likes light touches on the elbow from complete strangers and questions in which he is forced to make quick mathematical decisions. Jeff’s amazing mother-in-law will also be in attendance, which makes tonight the official “Bring Your Parent to MNB Day.”

We talked about this only yesterday, but I already forgot what we will be brewing. I think it is either another batch of our Double IPA or our yearly batch of barleywine. So either way, a big beer that will require some time to age. We will also be kegging our peach Belgian dubbel and transfering last week’s Eye Patch Ale. Oh, and we will be consuming some Drafty Kilt and hopefully a few assorted other sundries. Hope to see you at 8pm!

Justin sent us an interesting NY Times article about how bars have stepped up their game when it comes to craft beer, but many haven’t stepped up the rest of their game accordingly. The article is more about NY bars, but it’s an interesting case study nonetheless.

Great beer abounds today in New York, and the choices keep getting better. Nowadays, almost every neighborhood bar has at least a few craft beers. The better beer bars offer an expanded selection, scouring the world for unknown brewers and new beers. And the mark of a top-flight spot is one or two cask beers, served unpasteurized and unfiltered with natural carbonation, rather than from a pressurized keg.

Yet an imbalance exists that threatens to undercut the pleasure to be found in a perfectly drawn pint. While aficionados yearn to have beer taken as seriously as wine, too often beer is presented in a context that diminishes the respect it deserves.

What kinds of things contribute to this diminished respect for the beer? It could be mediocre food or clueless staff. One of my pet peeves is when beers are served in the wrong glassware at establishments that should carry the correct glassware. Wow, as I type that I realize that makes me sound like a tool. Fortunately you and I both know that I’m not a tool. No need to revise it.

I admit I judge the beer menu first, the food second. I don’t think many would claim that Taco Mac serves food that fully complements their amazing beer list, but I still love Taco Mac. And the marriage of beer and good food is admittedly a tough one to manage.

“Running a beer bar is really tough,” said Mr. Brodrick of Blind Tiger. “You add into that a good kitchen, it costs more in terms of labor and it’s a little more frantic.”

That said, I think Atlanta has made some major strides in recent years. Some of my favorite places to grab a good beer and a good meal are:

• Brick Store Pub
• Leon’s Full Service
• The Porter
• 5 Seasons
• Tap

What are some of your favorites? Any other thoughts on the matter? Is Atlanta there yet?

Image source: eye3cee

But first, a word from Montell Jordan:

We are brewing an older version of the Eye Patch Ale tonight to see how it has changed over the 20+ iterations this recipe has gone through. It should be an interesting experiment, and we’re doing everything we can to make sure this beer is exactly the way we want it. Joel is also going to contact Montell Jordan’s publicist to see if we can’t get him to perform a special MNB edition of “This Is How We Brew It” tonight. No promises, but we are optimistic.

Come on by Jeff’s around 8pm to take part in the festivities. We will also be kegging our ginger wit.