I have not tried Extra, but based on that glowing recommendation, I guess I have to. Read more

Not if it’s too cold at your elevation for the mosquitos to bite :) Read more

You have Lewis & Clark and Blackfoot breweries, though.  Read more

Oh hey, where in MT? Only asking because I live in Missoula and also weep into potatoes.  Read more

I’ve unfortunately not had the pleasure. Read more

Can I get a star from my fellow syrup-on-egg people?  Read more

This is a great question. Unfortunately, everything I’ve seen regarding hiring practices tends to be on a case-by-case basis rather than some database we could look at. But put Great Lakes Brewing on your radar. Read more

^ Evergreen comment Read more

Fig Newton was drafted early in our cookie draft, if I recall. Truly a versatile little snack cake if it can straddle both realms.  Read more

Team Brown Sugar, ASSEMBLE! Read more

Associated Press style is doughnut and now “donut” grates on me to no end. Damn you, journalism school! Read more

I see your doughnut holes suggestion, but with Entenmann’s chocolate glazed off the board, why draft the subpar version that you can’t play Edward Doughnut Hands with? Read more

^ This.  Read more

My grandma always had Reese’s cups and Charleston Chews at her house, and I never ONCE tried them frozen. Damn.  Read more

Must be those all-natural ingredients. Maybe they need more preservatives? Read more

I wrote this but I’ve never met anyone that actually happened to. I’m glad there are more fast food options out there that could still work for you! Read more

I grew up in Union, probably a mile or two from this meadery. And draft mead should theoretically be the same as bottled mead, right? Mead is wine made from honey, and if we can serve grape wine on tap, why not honey wine? Glad you found something you liked so close to my home turf. Read more

Happy to do it! :)  Read more

Mmm Scotch ales. They’re actually quite popular where I live (MT), which is great when the cold winter weather rolls around.  Read more

I think many brewers would love to brew more non-IPA styles but it’s hard to justify when an IPA will outsell another style two to one. (I interviewed a brewer a few weeks ago who told me straight-up any IPA will outsell a saison in his taproom, two to one.) Read more