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The Yeast Bay Conjures Original Cultures for Craft Brewers

The Yeast Bay Conjures Original Cultures for Craft Brewers

When Nicholas Impellitteri gets home, he’s often greeted by a package of beer waiting for him on his doorstep. This continual supply of craft lagers, pilsners, ales and saisons is thanks, in part, to his obsession with yeast. The self-described “chief yeast wrangler” is the…

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The Can Van: Mobile Canning for Craft Beer

The Can Van: Mobile Canning for Craft Beer

Koozie aficionados, rejoice: In the world of craft beer, cans are the new bottles. No longer just repositories for cheap domestics, cans are making a comeback as a more sustainable, eco-friendly and transportable option for small-batch breweries. And if you purchase locally- rewed beer in…

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Smoothing Out the Hops: Hazy IPAs Takeover

Smoothing Out the Hops: Hazy IPAs Takeover

A few years ago, in our 2015 Silicon Valley Beer Week issue, I declared that the craft beer scene had jumped the shark and reached peak IPA. At the time I was so over the heavy, ultra-hoppy and highly alcoholic style of brew known as…

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Downtown San Jose’s Taproom Trail

Downtown San Jose’s Taproom Trail

On a Tuesday afternoon Allen Korenstein is rushing from one office to another. Earlier that morning, he had been navigating the emotional labyrinth of foster care, handling five cases in his role as a juvenile law attorney. Half an hour after leaving the courthouse, he’s on…

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Singing a Song for San Jose at The Red Stag

Singing a Song for San Jose at The Red Stag

The summer weather finally arrived. My clock radio began playing at the appointed time to let me know I was supposed to begin the day. It was an overwhelmingly pleasant feeling to drift out of sleep and into my preferred semi-conscious state at exactly noon….

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The Big One: Burger Lounge Opens at The Pruneyard

The Big One: Burger Lounge Opens at The Pruneyard

These days, the term “grass-fed” is a buzzword in the food world. On the surface it seems simple enough, but breaking down what it means for the typical consumer is a bit more complicated. Let’s start with the popular conceptions of what “grass-fed” actually signifies…

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Five to Watch: July

Five to Watch: July

Six months is usually considered the earliest a new restaurant, bar or coffeeshop can receive a fair review. Each month, Metro spotlights five of the newest places we think are worth a look-see. Benedict’s Café & Bar 5365 Camden Ave, San Jose 408.269.1005 This new…

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They Grill, You Chill: BBQ, Burgers & Dogs in Silicon Valley

They Grill, You Chill: BBQ, Burgers & Dogs in Silicon Valley

Summertime conjures romantic images of backyard cookouts—of grillin’, chillin’ and hanging out with friends and family. Then again, there’s the flies, the scorching heat and slaving away for hours trying to get them ribs right. Ain’t nobody got time for that! Here are a few…

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Mademoiselle Colette brings a taste of Paris to the Menlo Park

Mademoiselle Colette brings a taste of Paris to the Menlo Park

On any given morning, Mademoiselle Colette isn’t hard to find: Just follow the line that snakes out of the quaint patisserie’s doors every day—or simply let your nose guide you toward the sweet smell of freshly baked croissant. Located in the heart of downtown Menlo…

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Palo Alto’s Taverna Merges Modern, Traditional Greek Cuisine

Palo Alto’s Taverna Merges Modern, Traditional Greek Cuisine

We knew we were onto something good at Taverna when they served the sweet pea fritters ($9). The chef composed the plate with two eye-catching colors, yellow and green. Translucent strands of candied lemon adorned the fritter tops as they bathed in a glossy sauce…

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