The year coming to a close was a coming of age for craft beer in Los Angeles.
Inside, the Age of Enlightenment: local craft ales, a "bun bar," a small square room with a stage in back.
In an age of near-universal craft-cocktail excellence, they are mediocre, pricey, and boldly unsubtle, served in acrylic.
Anyone can learn the age of a Chris-Craft boat by giving the Mariners Museumm in Newport News, Va., its hull number, from a brass tag on the engine hatch.
If you're past prom age, there's a lot of craft here to admire.
"Ice is a bartender's heat," says Michel Dozois, whose company Neve (the word means a kind of compacted glacial ice) has been on the forefront of the specialty ice movement since Dozois started it way back in 2007 — a whole Ice Age ago in the world of craft cocktails.
While the new iteration of the age old craft is more humane, a strong stomach for death is still required.
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What I will stand up for is the relevance of craft in the information age.
We live in the golden age of television, board games and craft beer, for instance.
