No fixed plans. Not intent upon arriving.
Beer Recipe of the Week: Koko’s Nut Stout on Homebrewers Association:
This recipe is a foreign extra stout with coconut that comes to us from the September/October 2012 issue of Zymurgy magazine. It won Keith Kost of Pittsburgh a gold medal in the National Homebrewers Competition. Try it out!
Heed these 10 expert tips for mobile app design:
This “don’t overload the app” notion can be tough to explain to clients, especially given the pressure to “do more” in each revision, but it’s essential that apps don’t become unwieldy or confusingly complex. (Griffith suggests you cite the line “Freedom of choice is what you get, freedom from choice is what you want” from the band Devo’s iconic “Freedom of Choice” song.)
JOHN CLEESE WCF by zeekomkommers:
John Cleese on creativity.
Beer Recipe of the Week: Strong Scotch Ale on Homebrewers Association:
Fall is just around the corner! Check out this strong Scotch ale recipe, which helped Mark Schoppe win the coveted Ninkasi Award at the 2012 National Homebrewers Competition.
Recipe of the Week: Oktoberfestival Beer on Blogging with Briess:
Even if you’ve already brewed an Oktoberfest beer this year, this recipe calls for another batch of this great German lager yet this year. And it gives you a reason to try our CBW® Munich malt extract, if you haven’t used it yet. Looking for a printer-friendly version of this recipe? It’s posted in our […]
Advertised as "the most complete charting of beer ever," Pop Chart Lab’s 60" x 40" wall chart is printed on 100lb archival stock and is available for pre-order at $80.
Beer Recipe of the Week: Belgian Dubbel on Homebrewers Association:
This Belgian Dubbel from authors Jamil Zainasheff and John J. Palmer comes from their book, Brewing Classic Styles. This is a delightfly dark, smooth and tasty Belgian beer. You dont want to miss this one!
Daring Fireball: Vesper: What’s New and What’s Next:
Our policy, like that of many companies, is not to comment on future plans or work in progress. There are many good reasons that companies as big as Apple and as small as one-person shows adhere to such a policy. One reason is to keep attention focused on what is already available. Another is that keeping your mouth shut about work in progress is a way to implicitly under-promise and over-deliver. When a company says “We plan to ship X in the next three months” and it turns out to take six months, customers are naturally disappointed.
When you say what’s coming next, people naturally want to know when. And when you tell them how long you think it will take, you’re giving them a guess, but to the customer it feels like a promise. And at heart, we’re all optimists about how long our work will take. In short, talking about work in progress and future plans is often a recipe for disappointing your customers.
Beer Recipe of the Week: Bog Standard (D)IPA on Homebrewers Association:
This recipe gives you options to make a regular IPA, or double IPA, depending on your hoppiest desires! The choice it yours. Either way, you can't go wrong here.
Recipe of the Week: Heroes 19 on Blogging with Briess:
Last month Prescott Brewing Company brewed a special commemorative beer in collaboration with 35 independent brewers and members of the AZ Craft Brewers Guild. “Heros 19″ honored the 19 brave Granite Mountain Hotshots who died while battling the Yarnell Hill Fire. This American-style Brown Ale is brewed with 19 hop varieties – one for each […]