WWBG

Editor’s Note: This biweekly column is sponsored by Dominion Wine and Beer (107 Rowell Court, Falls Church). It is written by Garrett Cruce, a Cicerone Program Certified Beer Server, who also writes about beer on his own blog: beerbeltway.wordpress.com. Catch new posts there on Sundays. 

Maybe you haven’t heeded the call of Starbucks — or Target, malls or CVS — to begin thinking about the Christmas holiday season since Halloween. Perhaps, the latest deliveries of Winter warmers to your local beer store will begin to put you in the spirit.

When seasonal beers like pumpkin ales hilariously creep into summer months — Pumking, I’m looking at you — it’s refreshing to have a seasonal beer that shows up on time. The earliest winter beer I saw this year was Port City Brewing Company’s Tidings, which was delivering to Dominion Wine and Beer on Veterans Day. Since I was still finishing my coffee in the ubiquitous Starbucks red cup, I figured the timing was just fine.

There is no right or codified style of winter warmer, which is what I like most about this category of beer. While this lack of direction can make selecting the right seasonal brew for you, a little label knowledge will help. The main varieties of winter beer are: fresh-hopped ales, English strong ales, Belgian-style strong dark ales, spiced brown ales and sometimes special lagers.

The hop harvest is in early fall in most places, which means that breweries who make fresh-hopped ales are releasing right about now. Sierra Nevada Brewing Company’s Celebration Ale and Great Divide Brewing Company’s Fresh Hop Pale Ale are great examples.

English strong ales and Belgian-style strong dark ales (sometimes called quadruple ales or quads) differ in many ways, but their common ground is in the malty sweetness and the warming effect that the alcohol has. Though not usually hop-forward, some English strong ales in the U.S. can balance their maltiness with hops. The Belgian-style variety tends to remain strong and sweet.

My wife thinks of spiced brown ales when she thinks of winter beers. In fact, the first winter brew I had was Harpoon Brewery’s Winter Warmer, a fine example of a spiced brown ale that uses cinnamon and nutmeg to evoke the season. Harpoon claims that their Winter Warmer was one of the first winter seasonals on the market. Though spiced ales don’t dominate the Winter seasonal category anymore, they are still an enjoyable part.

Though lagers were traditionally brewed in winter in Europe because of temperature control needs, in the contemporary U.S. craft beer market winter lagers are not too common. There are a handful of winter seasonal lagers that stand out for this reason: Boston Beer Company makes a Winter Lager and Dogfish Head Craft Brewery makes its pear-infused Piercing Pils.

Winter beers also come in all shapes and sizes. Some breweries, like Stone Brewing Company and Anchor Brewing release magnums at this time of year. Others will offer bombers and 12 oz. bottles. I’ve grabbed a few 12 oz. offerings from Inside The Beer Beltway — one from Virginia, one from Maryland and one from Pennsylvania.

From Virginia: Lights Out Holiday Ale • Blue Mountain Brewery (7.0% ABV)

Lights Out is a very new world version of an English strong ale. It pours a dark molasses brown. The aroma is the first indication that something is different here: hops balance the malty biscuit. The sip starts out brown sugar sweet, but it’s nicely tempered by the spicy hop bitterness.

This beer is strong enough to warm you up without be too heavy or cloyingly sweet. Lights Out should be great at the Thanksgiving table or any other feast between now and the new year.

From Maryland: K-9 Winter Ale • Flying Dog Brewery (7.4% ABV)

K-9 is also based on an English strong ale, but don’t feel bad if you get the tell-tale banana that comes from Belgian yeast. I did. I’m still not sure where I got banana in the aroma, but this is definitely Flying Dog’s nod to the traditional English style. The flavor brings together a light fruitiness, a rock candy sweetness and a light hop bitterness.

Despite my confusion, this beer does what it claims to — it’s a rough version of the style that it’s based on. Visually, K-9 pours a dark caramel brown with a generous head that stick around. Enjoy this beer with rich foods — cheese, gravy or bacon!

From Pennsylvania: Mad Elf Ale • Tröegs Independent Brewing Co. (11.9% ABV)

I’ve got a bit of a beef with this popular beer: I wonder why Tröegs avoids any mention of this being a Belgian-style strong dark ale or quad. I had to read the entry on their web site for Mad Elf to find actual reference to Belgian yeast — the bottle only mentions the descriptor spicy. Drinking this beer and reading the label on it made me feel as though I was in a time warp. I was reminded of the early days of microbreweries when it was OK to keep the information vague.

Not that it isn’t okay now, but beer drinkers have come a long way. We all deserve more clarity. That said, this crowd favorite beer is very tasty — and strong! Banana and cloves dominate the aroma, which is to be expected given the Belgian yeast. The flavor is all syrupy sweet up front, then the cherry flavor kicks in. The alcohol flavor is so subtle that it’s easy to forget what you’re dealing with. Enjoy this sweet sipper after your big meal, and relax!

Happy Thanksgiving from Dominion Wine and Beer!

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This biweekly column is sponsored by Dominion Wine and Beer (107 Rowell Court, Falls Church). It is written by Garrett Cruce, a Certified Beer Server in the Cicerone Certification Program.

O’zapft is! (German for “It is tapped!”)

With this declaration at the tapping of the first keg, Oktoberfest has officially begun. 

It’s Oktoberfest time of year again. Just wrapping up in Munich, the home of the official and original Oktoberfest celebration, we will see Americanized versions pop up through the month of October. It’s appropriate then that the Oktoberfest style of beer — more than the ubiquitous pumpkin beers that start arriving in stores in July — represents Autumn beer to me. 

In 1810, King Joseph held a two-day festival to celebrate the wedding of his son, the crown prince Ludwig. Those two days has expanded into an annual carnival-like festival that runs for 16 days from September into October. It’s a massive celebration of beer, German history and culture. While there’s plenty of beer — mostly but not exclusively the Oktoberfest style — there are also carnival rides, performances and religious ceremonies. 

Despite the other attractions, beer is the centerpiece of the event. According to The Oxford Companion to Beer, only six breweries hold contracts to supply the beer to Munich’s Oktoberfest: Augustinerbraü München, Hacker-Pschorr, Hofbraü, Löwenbraü, Paulaner and Spaten-Franziskaner-Braü. These supplier represent the largest breweries who brewing inside the Munich city limits. In fact, the style designation “Oktoberfest” is a protected appellation in Germany and can only be used by Munich-based breweries. 

An Oktoberfest-style beer is a Munich-style lager — meaning that it’s brewed with a malt that has been roasted longer, which is typical of Munich malt. The result is an amber beer that combines both the clean cracker-like maltiness of a lager with the caramel sweetness of the toasted Munich malt. For years, the beer of choice served at Oktoberfest was the Munich style Märzen — a March-brewed beer that tended to be stronger so that it could lager through the warm summer months. Some of the official varieties of Oktoberfest still pay homage to the Märzen style on their packaging, but they are no longer the same style of beer. 

Though a traditional German style, I still think of Samuel Adams’ Oktoberfest when I think of these beers. In fact, it’s emergence in stores and restaurants in September is a clear marker of Fall for me. Other American breweries make Oktoberfest beers — typically staying as close to the traditionally malty lager as possible.

Look for these Oktoberfest beers in stores while they last:

Ayinger Privatbraurei Oktober Fest-Märzen (5.8% ABV)

This traditional, authentic Oktoberfest-style lager is not actually served in the official festival in Munich as the brewery is located outside the city limits. However, they are allowed to use the name and even organize their own festivals in other cities. I particularly liked this one despite, or maybe because of, its outsider status. The sweetness is quite pronounced in this beer with a honey-like flavor.  

Great Lakes Brewing Co. Oktoberfest (6.5% ABV)

The most “Americanized” of the Oktoberfests I tried with its higher ABV, Great Lakes still manages to honor the caramel maltiness of the traditional Fall lager. This limited release seasonal has quite a large following — get some before they’re gone.

Samuel Adams Octoberfest (5.3% ABV)

The flagship Fall seasonal for Samuel Adams, their Octoberfest (spelled the anglicized way) holds pretty true to the traditional varieties in Germany. Since 2012, Samuel Adams has held a national Stein Hoisting Competition to promote their Octoberfest beer. While participants can compete from anywhere, the main event is held at Oktoberfest Zinzinnati in Cincinnati, Ohio — the largest Oktoberfest outside of Munich. 

Spaten-Franziskaner-Braü Oktoberfest (5.9% ABV)

Spaten, owned by Anheuser-Busch InBev, is one of the six official breweries that supply beer for Munich’s Oktoberfest. This Oktoberfest is a straightforward offering. 

Do you have a favorite Oktoberfest beer or a great Oktoberfest story? Share it below. 

Editor’s Note: This biweekly column is sponsored by Dominion Wine and Beer (107 Rowell Court, Falls Church). This column is written by Dominion owner Arash Tafakor.

One of the most repeated questions I get from customers is, “What’s the difference between Shiraz and Syrah.” The simple answer from a wine merchant is nothing, there’s no difference: same grape, different name. While Australia and some other regions call the grape Shiraz, other regions such as France, California and Washington state call the grape Syrah. But there are definitely differences in styles and taste profile; all based on the climate the grape is grown in. It has almost become industry standard that in warmer climates, the wine is called Shiraz and in cooler climates the wine is called Syrah.

France

Syrah wine is originated in the Rhone region of France. Appellations in Northern Rhone such as Cote Rotie and Hermitage use only Syrah grapes for their red wines while Syrah in Southern Rhone is used to blend. Syrah from Northern Rhone tend to have more earthy-tasting notes than your typical red. Premium Syrah typically come from Cote Rotie, Hermitage, and Saint-Joseph. These regions produce Syrah that contains an intense level of tannins, complex flavors and a long wonderful finish.

Saint Cosme Cote Rotie 2012, Cote Rotie, France

Made by one of Rhone’s top producers, this Syrah is a very well balanced wine with hints of violet, bacon, earthy flavors and roses. Stephen Tanzer gave Saint Cosme Cote Rotie a 94 point score.

Australia
In the early 2000s, Australian Shiraz sales were booming. American wine consumers couldn’t get enough Australian Shiraz. The brand Yellow Tail was created and, along with other quirky Australian wines, took over grocery store’s wine shelves. Wine makers in Australia realized this and started producing high-end Australian Shiraz like crazy which led to the market being flooded with it. Wine consumers probably have noticed wine shelves containing less and less Australian Shiraz the past few years. People are simply not buying these wines anymore. Now that consumers are not drinking Australian Shiraz as much as before, the wine is much better than what it was ten years ago. Australian wine makers have perfected their craft and make top quality wines. Australian Shirazes are grown in Australia’s hot, dry climate. The warm climate produces powerful wines with dark ripe fruit, jammy, and silky smooth. Top quality Shiraz producing regions in Australia are the Barossa Valley, Mclaren Vale and Coonwarra.

Mollydooker The Boxer Shiraz 2014, McLaren Vale, Australia
Mollydooker winery has established itself as one of the top Shiraz producers in the world and is an exception to the market trend. Mollydooker sales are booming in the United States, Some of their Shirazes such as Velvet Glove and Carnival of Love receive critical praise and are highly allocated. Luckily for us, Mollydooker produces some great affordable everyday Shiraz such as The Boxer.

United States
Syrah from North America is a tough sell to consumers. Our North American Syrah section is minimal. Consumers are not usually looking to buy them, but North American Syrah is very good. The Syrah market in California has been stagnant for sometime now, but its northern neighbor, Washington, has seen a boom of Syrah-producing wineries. Top-quality regions for Syrah in Washington State are Columbia valley and Walla Walla. The climate of these regions typical has sunny warm dry days and cool nights making it perfect for the Syrah grape. Syrah from these regions produce a plump, full-bodied, ripe wine with a perfect amount of acidity.

Tenet Wine The Pundit Syrah 2013, Columbia Valley, Washington

Tenet Wine Le Fervent Syrah 2013, Costieres de Nimes, France
The Tenet Wines are collaboration between winemakers from Washington State, Chateau St Michelle’s Bob Bertheau and Rhone Valley’s Michael Gassier. These two collaboration wines are perfect for this article. You have winemakers teaming up to showcase what makes each terrior special when it comes to making Syrah/Shiraz wine. Try these wines side by side and explore the different flavors of the same grape.

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This biweekly column is sponsored by Dominion Wine and Beer (107 Rowell Court, Falls Church). It is written by Garrett Cruce, a Certified Beer Server in the Cicerone Certification Program.

Behind Dulles International Airport sits a 5-month-old brewery called Ocelot Brewing Company. Even though it’s young, it still feels comfortable and inviting. When you walk into the space, you are greeted by a colorful wall of brewery stickers before you enter the spacious tap room. Long tables with plenty of stools make up the bulk of the seating that isn’t located along the expansive bar. Above the bank of taps is the tap list, colorfully illustrated in chalk.

To the left of the tap list is the logo for Ocelot, a guitar pick with an ocelot gracefully leaping over the name. The guitar pick is no coincidence — the owners take the spirit of rock n’ roll, its rebellion and constant change, to heart. While there are murals to honor the likes of Led Zeppelin and Pink Floyd on the wall and music playing, the spirit of rock n’ roll is in their brewing. They are not interested in creating core beers that can be embellished here and there, but rather in brewing what they want when they want. That’s rock n’ roll.
Ocelot’s owners think big. The only volume they’re interested in is the loudness of their beers. Keeping the batches small, Ocelot brews big beers — sometimes making imperials out of styles that typically stay pretty tame. For instance, they’re planning on making an imperial Kölsch — a light blend of lager and ale.

The day I visited was a relatively quiet one, but there were quite a few patrons — many regulars — enjoying flights or individual pours of their choice of seven beers. Some customers lined up at Big Frank’s BBQ truck parked outside to get food to eat in the tap room. In a large open space, several customers played corn hole, adding to the festive atmosphere. It was easy to like the place and the people who make it a reality.

Several of Ocelot Brewing Company’s beers can be found on tap from time to time at Dominion Wine and Beer. The first three below are the most likely to be found. The rest are worth visiting Dulles to enjoy.

Two Lost Souls IPA (7.3% ABV)
This IPA is a perfect example of Ocelot’s ethos — one could mistake it for an imperial IPA. However, it passes as a regular IPA here. This is one is brewed with Mosaic and Citra hops giving it a larger-than-life grapefruit aroma that is spiced up slightly by pine. That’s just the aroma. I tasted white grapefruit with a hint of black pepper — making this big IPA a deliciously tart and bitter brew. The tartness gives way to a slight sweetness in the finish. I liked this one so much that I was ready to take home a growler of it, but it has been so popular lately that they ran out of bottles.

Together We Stand Saison collaboration with Crooked Run Brewing (7.3% ABV)
It makes complete sense that Ocelot would choose to collaborate with a farm brewery when they want to make a saison, a Belgian farmhouse style. In addition to the standard Belgian yeast, this beer is made with Citra hops and grapefruit — an addition that completely transforms it. The aroma is true to the style: a combination of banana and clove from the yeast. But the flavor takes this beer beyond the lightly spiced and effervescence of a typical saison. There’s still a pleasant amount of carbonation, but the spice is replaced by tart, unsweetened pineapple. Together We Stand is light and refreshing and a fun departure from the expected saison.

Paper Tiger Black IPA (7.1% ABV)
Recently, I have come to really appreciate the complexity in bitterness that a black IPA can bring. You have the obvious bittering from the hops (it is an IPA, after all), but then you get a different kind of bitterness from the black patent malt. The black malt brings a charred quality, the backbone of the chocolate or coffee flavor found in a traditional stout. Ocelot’s black IPA did not disappoint with it’s own complex aroma — there was the char, almost like charred steak, but there was also a cumin-like spice and pine (both likely products of the hops). The flavor, though two-part, was more straightforward — bittering came from both the malt and the hops. This was very drinkable despite its bitterness and its alcohol content. It was also a table favorite.

I’d recommend any of their beers, but the following two beers may be harder to find outside their tap room. The first is their sour saison, Idle Hands, a 5.1% ABV sour that didn’t overpower. I smelled apple cider vinegar and baking soda before taking my first sip. The flavor that followed was of unsweetened apple cider that transitioned into tart plum in the finish. This beer was a fine balance of sour and drinkability for someone like me who doesn’t love sours.

The second of their smaller batch beers is the barleywine, Trouble Ahead, an 11.5% ABV whale that very well could spell “trouble ahead” if you’re not careful. I got a delightful raisin bread aroma, then a flavor that was equal parts sweet caramel and bitter hops. The clearly high alcohol amount was well hidden by the balanced flavor. Trouble Ahead is one of the more drinkable barleywines I’ve had recently. Talk about rock n’ roll, what’s more rock n’ roll than brewing a January beer in July!?

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This biweekly column is sponsored by Dominion Wine and Beer (107 Rowell Court, Falls Church). This column is written by Dominion owner Arash Tafakor.

Spain has one of the most amazing arrays of grape varietals in the world. With over 600 types of wine-making grapes to choose from, Spanish wine makers have an arsenal of choices to make that perfect wine, and Spanish wine comes close to perfection.

Going to your local wine store’s Spanish section could be a bit overwhelming. Spanish wine varietals are confusing even for an expert. Before you get involved in navigating and understanding Spain’s most popular varietals, it is essential that an educated consumer can interpret Spanish labeling terms.

Most Spanish wines are labeled based on how long the wine is aged and the region the wine comes from. If a label has the term joven, this indicates the wine has not been aged in oak. The term crianza means red wines are aged at least two years with a minimum of six months in oak barrels. Reserva means red wines are aged at least three years with a minimum of one year in oak barrels and the term gran reserva means the wines are aged at least five years with a minimum of eighteen months in oak.

The label of Spanish wine will also include the region the wine comes from. Premium wine regions of Spain include Rioja, Ribera del Duero, Priorat, Catalunya, Rias Baixas, Jumilla and many other smaller regions. Here are some of Spain’s most popular grape varietals.

Tempranillo
Known as Spain’s most popular red varietal, this is the main grape in Spain’s Rioja region. This grape gives full or medium-bodied reds, with medium acidity, medium tannins and red fruit flavors. One of my favorite Rioja’s that uses predominately tempranillo is the 2010 Muga Rioja Reserva.

This wine has been given over a year of oak aging making it a perfectly smooth balanced wine with powerful fruit flavors. Regions like Toro, Ribera del Duero, and La Mancha also widely use tempranillo in red wines.

Garnacha (Grenache)
Garnacha grapes are large thin-skinned grapes that ripen perfectly in hot, dry climates such as Spain’s. Garnacha wines are full bodied and high in alcohol content. Garnacha typically have red fruit character with spicy notes and a low amount of tannins.

Garnacha is grown in many premium wine-growing regions of Spain such as Calatayud and Aragon. My favorite Garnachas are the 2013 Espelt Garnacha and 2013 Bodegas Borsao Tres Picos. Both retail around 15 dollars and deliver excellent value and quality. If you don’t mind spending more, the 2012 Alto Moncayo Garnacha is a world class Spanish Garnacha.

Monastrell (Mourvedre)
Monastrell is the most significant grape of the region of Jumilla. Typically difficult to grow, Monastrell is a wine with high levels of tannin, high alcohol content and a slight sweetness.

Monastrell’s are typically earthy with hints of herbs and very low level of fruit notes making it a rich savory wine. My favorite Monastrell is the 2012 Juan Gil Monstrell. This wine is aged in French oak for one year making it a perfect wine that balances fruit, alcohol and oak tones.

Albarino
One of my favorite white varietals in the world, Albarino is grown in the Riax Baixas region of Spain. Usually un-oaked, this grape variety gives light to medium-bodied wines with fresh green and citrus fruit and refreshing high acidity. Albarino pairs perfectly with any seafood dish as well as on its own for casual consumption.

My favorite Albarino is the 2013 Burgans Albarino. This fruit driven acidic white is light, crisp and extremely food friendly. Excellent alternative to your everyday whites such as Chardonnay, Pinot Grigio and Sauvignon Blanc.

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This biweekly column is sponsored by Dominion Wine and Beer (107 Rowell Court, Falls Church). It is written by Garrett Cruce, a Certified Beer Server in the Cicerone Certification Program.

Just inside the Washington, D.C. border and a few blocks south of the Takoma Park Metro station sits 3 Stars Brewing Company. Founding homebrewers, Dave Coleman and Mike McGarvey, had a vision “to make this world-class city a world-class craft beer destination,” which has led them to craft some of the most creative brews in the metro area.

Beers with descriptions like Berliner-style rye or raspberry porter or any one of their saisons — Citra lemon peel, cranberry, rye or peppercorn — have made the 3 Stars name synonymous with experimentation. That this curious exploration of flavor combinations has also led to success isn’t surprising when you try their beer. They were named D.C.’s Best Local Brewery two years in a row by the Washington City Paper, Rising Stars in 2014 by Star Chefs Magazine and, most recently, Thrillist listed 3 Stars as the best brewery in D.C.

Not content to stick with conventional and established styles, 3 Stars claims to have brewed “more than 40 different distinctive beers.” The vast majority of these have only been available on draft and often only at 3 Stars, or occasionally in bombers. But earlier this summer 3 Stars partnered with River City Cannery, a mobile canning machine, to offer some of their beers in 4-packs of 1 pint tallboy cans.

Two of the following beers are available in the tallboys, White Ghost IPA and Lemon Citra Saison. The other two are available in bombers. According to an article on DCist, there are plans to can their double IPA, Two To the Dome and Above the Clouds, their farmhouse pale ale. The future certainly looks bright for 3 Stars.

3 Stars Brewing Co. Peppercorn Saison (6.5% ABV)

Peppercorn Saison sits a top a unique set of saisons and farmhouse ales that 3 Stars makes. Despite the name, this beer is a subtle and straightforward saison. The aroma is appropriately dominated by banana — yeast used to make saisons is a Belgian strain that creates aromas and flavors of tropical fruit and banana. Fruitiness defines the flavor, moving from a pleasant sweetness to a refreshing tartness in the finish. Despite having a “season” — early spring — this saison is delicious year-round.

3 Stars Brewing Co. Citra Lemon Saison (5.2% ABV)

The first of the two canned beers to come off the line, Lemon Citra Saison comes off as a tart version of a saison. This beer isn’t technically a sour, but its tartness puts it in an interesting in-between category. The aroma is of lemonade and water cracker with some banana as it warms up. As the name suggests, lemon is the first thing you taste, complete with all its tartness, but the malt kicks in bringing a sweetness to offset it. Despite the refreshing tartness, this beer can be enjoyed all spring and summer and into the fall. 3 Stars chose well by canning this one.

3 Stars Brewing Co. Ghost White IPA (5.9% ABV)

A white IPA is a beer that combines the high hop quantities of an India Pale Ale with a Belgian-style white beer or wit beer. Wit beers typically include a portion of unmalted wheat in the grain bill, which accounts for the cloudy appearance of the beer and therefore the name. Ghost’s aroma is of light hops and biscuit. The flavor is surprisingly complex, with a hop bitterness that grows as you swallow and a sweetness that develops in the background from the malt. I’ve had this in winter (on draught) and in the summer which has proven it’s great anytime.

3 Stars Brewing Co. Desolation Imperial Porter on Rye Barrel Aged Coffee Beans (9.6% ABV)

Though Dominion Wine & Beer does not yet carry this beer — they plan to offer it as soon as they can — I couldn’t leave it out. Thrillist even name-dropped Desolation in their “Best Craft Brewery in Every State” article. It’s worth a look and worth looking for. This beer is delicious, strong and drinkable. The aroma is an enticing mix of sweet black coffee and toast. In your mouth, the flavors mingle: a dark chocolate bitterness from the black patent malt and the big sweetened iced coffee. The alcohol is apparent in the sweetness, but not in any obtrusive way. The nearly black appearance suggests an imperial stout, but, being a porter, this still has a relatively light body. All in all, this bomber is not one to take lightly — it’s strong without overpowering and it’s delicious.

In other beer news, The Beer Institute recently released interesting data regarding the economic impact of the beer industry. Altogether, more than 2,800 breweries (macro and craft) contribute nearly $253 billion to the U.S. economy. That amounts to 1.5% of the U.S. gross domestic product (GDP). Breweries and beer importers also employ nearly 50,000 people across the country.

“It can be said that beer truly serves America. Beer is more than our nation’s favorite adult drink – it is a powerhouse in job creation, commercial activity and tax revenue,” said Jim McGreevy, president and CEO of the Beer Institute, which released the study jointly with NBWA.

Go find some 3 Stars beer, if you haven’t already, and let us know what you think. Cheers!

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.