Word: harpoons
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Dates: during 2000-2009
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Harvard students got a taste last night for the different flavors of a product especially popular among college students—beer. Charles M. Storey ’82, Michael D. Smith, and Joe Zaccaro, all affiliated with Harpoon Brewery, educated approximately 50 people at the Cambridge Queen’s Head Pub on what it takes to make quality beer. The “Beer School” event featured a tasting of three types of Harpoon beer and one cider, each paired with a different appetizer. Storey spoke on the history and philosophy of Harpoon—which...
...intoxication—is the focus of the seminar, Verstrepen employs creative approaches to work with underage drinking restrictions, such as adding flavors to non-alcoholic malt beverages. Alcoholic beer production is still explored, but through field trips, including a recent visit to Boston’s Harpoon Brewery, not tastings...
Kidd said she once worked as a waitress, but this was her first time bartending. With an attention to detail, she made sure to deliver quality service. “Is this too much foam?” she asked while pouring a glass of Harpoon beer...
First thing you notice about a guy: If he is Steven McDonald. If he is, I take out my harpoon...
...Head pub. The school aims to “extend the knowledge about beer” among Harvard students says Philip “Beamer” R. Eisele ’08, a student manager at the pub. At the presentation, Jaime C. Schier, representative from Boston-based Harpoon Brewery, enlightened students about the origins of beer, and its importance to historical—not just college—culture. Diana L. Link ’08, a student who attended the 1.5-hour lesson, “enjoyed the specifics he went into.” Students...