Tim Bissell

Tim Bissell

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With the constant stream of breweries opening, new beers being released, collaborations being concocted and beer events filling up every weekend, it can seem impossible to keep a finger on the pulse of the burgeoning Maine beer scene. The frenetic pace of craft beer in Maine is quite energizing, but it can sometimes feel like there is too much to keep track of. 

Summer has arrived, and the best way to beat the heat is to go down into the basement and bring up the Saison that you have been storing all Winter/Spring. 

You’ve probably noticed the increase in availability and variety of barrel-aged beers recently.

The tradition of aging beer in oak barrels goes back to the origins of the drink itself. Before modern stainless steel tanks and kegs were made available, beers were stored in oak casks, where the product would continue to develop flavor and alcohol. Some of these flavors were desirable, some less so, but many of the more desirable traits are still caught after today in the creation of a variety of traditional and non-traditional barrel aged beer styles. 

Wednesday, 21 June 2017 09:56

Three Pint Stance - The Summer of Kölsch

Happy Summer! The height of the beer drinking season is upon us, and lucky for all of us tasty beer drinkers out there, 2017 is shaping up to be the Summer of Kölsch!

Wednesday, 14 June 2017 12:09

Three Pint Stance - Help! My beer is warm!

As the mercury continues to rise in this early heat wave, the importance of properly chilled beer cannot be understated. Sure, there are certain styles of beer that taste great at warmer temps and we can talk about those some other time, a time when it isn't 100 in the shade. 

Wednesday, 07 June 2017 10:15

Three Pint Stance – Doubling down

Another week, another story about the big guys tossing money around in an effort to curb the growth of independent craft breweries. This one has an interesting wrinkle to it. Let me catch you up – we’ll go with the Cliff’s Notes version.

If you are anything like me, as spring turns to summer and the temperatures continue to climb, beer becomes a much more integral part of your personal hydration and refreshment plan. With that in mind, I’d like to introduce you to an age-old way to continue your beer consumption, but also ups the refreshment and hydration value of your beverage. Homemade radler!

Time flies when you aren't paying attention.

Last year, on April 13, The Three Pint Stance made its debut on these here pages. Since then, lots of beer has been brewed, packaged and consumed in Maine. Over 15 new breweries have opened their doors and fired up their kettles since this column first began, and it looks like 2017 will bring more of the same. Maine’s beer scene continues to grow larger and stronger, and I couldn’t be happier to bring you news of this exciting industry every week.

In the struggle of small, independent breweries versus the giant multi-national macro breweries, another one of the good guys bites the dust. 

OK, so you chose your kegerator, you have it installed and the first keg is ready to tap. Now what?

Well, first, you have to tap the keg. Using the supplied coupler (the thing that has the beer and gas line coming out of it), twist it onto the keg and pull the lever out while simultaneously pressing down to engage the coupler. This will open the kegs ball valve and allow beer to make its way up to the faucet, one step closer to your glass!

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