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Word: alee (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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...drinking life overflowing with pallid, tasteless beers?and this time, no toga parties. So I was happy to discover the East End Brewery, (852) 2811 1907, where discriminating beer connoisseurs can sample microbrews from around the world, such as California's Anchor Steam, or the tangy Aldrich Bay Pale Ale and the full-bodied Too Soo Brew, both made by the award-winning Hong Kong SAR Brewing Company. Brewpubs like East End and microbreweries like Hong Kong Brewing are expanding around the region, as Asian beer drinkers discover what the rest of the world has already learned...

Author: /time Magazine | Title: Brews for Beer Snobs | 12/23/2002 | See Source »

Besides the Senior Tutor Stout, another of the beers entered is the Nahuatl Pale Ale. “Nahuatl”—pronounced NA-wat—is the Aztec word for rabbit, and this beer has a very hoppy taste, which the two call a “Sierra Nevada Pale Ale kind of style.” Their third and final beer is “Lou Brown’s Olé,” a Belgian-style brew. “We were trying to make a lambic ale,” Hornstine says...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

...Nahuatl is first up, and only Herrera goes up to face the master brewers. The pale ale is a solo creation, made before the two teamed up. “Sounded good, a nice release,” Slesar says, referring to the CO2 released when the bottle is opened. Herrera explains the word “Nahuatl” to the judges while filling their glasses. “It’s a word that means rabbit, and this beer is really hoppy,” he says. “It’s got a unique...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

...It’s really spicy,” DeBisschop says. Meyers nods. “Great complexity,” he says. “If you hadn’t told me anything about this I would have thought it was a Belgian brown ale.” Slesar thinks he picks up on a fig taste. “There’s a fig thing going on, there’s some residual sweetness, the hop profile’s really good,” he says. “It’s figgy...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

Koski-Karell joins Morange at the table, and they pour their seasonal ale, “Coq ’n’ Camel.” It has pumpkin and a variety of other flavors, they explain. From the start, however, what the judges notice is not the spices but the potency. “It’s strong!” DeBisschop exclaims, and laughs...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

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