07 May 2010 @ 9:15 PM 

The topic of this month’s Session is “Collaborations”, the hot, new gimmick in the craft beer industry. The announcements of this month’s session asked:

Who’s brewed some of your favorite collaborations? Who have been some of your favorite collaborators? Who would you like to see in a future collaboration?

I will admit to have had precious few collaborative beers. I’ve tried Olde Rabbit’s Foot, a collaboration between three North Carolina breweries, and I’ve tried both Life & Limb and Limb & Life, I’ve tried the Schneider-Brooklyner Hopfen-Weisse, and I’ve tried the infamous Collaboration Not Litigation.

If I had to pick one, I’d say that the Hopfen-Weisse was probably my favorite out of them, but mainly because it was the most delicate of them, which showed off how well crafted it was. A close second is Limb & Life – second runnings are difficult to predict. That Dogfish Head and Sierra Nevada were able to create such a compelling beer from second runnings speaks volumes.

Here’s the thing: I have a hard time believing that collaboration makes a huge difference in what I’m tasting in the beer. If we’re talking about two breweries who make exceptional beer, chances are the beer is going to be exceptional, whether it’s a blend of beers from different breweries or a collaborative recipe a la Hopfen-Weisse. Let’s face it, we can’t taste the individual components that have been blended together. All we can taste is a great beer. That’s a wonderful thing, but the only thing that sets a collaborative beer apart from any other great beer is the intent and concept behind its creation – that is where I take my largest share of enjoyment.

In collaborations I see the future of the craft beer industry. By that I don’t mean that years from now all breweries will collaborate with each other constantly, though that may well be the case. No, what I see from collaborations is a reflection of the camaraderie present in the craft beer industry that is one of the best public definitions of what makes craft beer stand apart. In collaborations, we see that rather than attempting to force your competitors off the shelves, it is possible to embrace them and work together for the common good of both of your companies. We see the antithesis of corporate monopoly and dog-eat-dog capitalism. We see the tightening of a figurative band of brothers, where love of craft perseveres over mere petty competitiveness.

You hear the phrase all around the craft industry: “A rising tide lifts all boats.” It’s the mantra that everybody repeats, signifying that what helps one craft brewery helps all of them, and it’s true. Collaborations are the natural extension of this attitude and they exemplify the philosophy that will spell out the success of the industry in the future: camaraderie, not competition; collaboration, not litigation.

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Posted By: erik
Last Edit: 07 May 2010 @ 09 15 PM

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This month’s Session takes a lovely turn back to its roots for it’s 3rd birthday, and we’re back to a “beer definition” type of topic. This month, the topic is cask-conditioned beer and it is being hosted by Tom Cizauskas at Yours for Good Fermentables. You can read the the announcement to get the full gist of the topic, and make sure you head back over to YFGF to read the post round-up later.

Cask-conditioned beer is actually a tough topic for me. While I love it, I don’t have any sort of style specific knowledge about it. In addition, barring the occasional cask beer festival, there just aren’t that many casks available around me on a regular basis. I hear rumors, however, that Alivia’s Durham Bistro will soon have the first operating Beer Engine in my local area which got me thinking:

How exactly does a beer engine work? You see the hand pumps at bars all the time, and you see bartenders muscling a pint of cask ale up for you, but I’m not sure I’ve ever understood exactly what goes on in there. So I did a little bit of research.

The point of a beer engine in the first place was that the cask that you were serving out of was not at the bar. In a classic pub setting (and I’m using classic to mean “prior to refrigeration”) it was likely in the cellar, where it had been conditioning and where it was generally going to last the longest. You used the beer engine to move the beer up from the cellar and into the customer. Today, this isn’t always true. Many of the beer engines that I’ve seen are set up merely feet from the cask the serving out of the hand pump is considered to be part of the cask ale experience, rather than a necessity of moving the product.

As it happens what’s going on inside of a beer engine is simple – like frighteningly simple. With the giant swan neck and big ceramic handle, I assumed that something complicated and Victorian was happening below decks, but here’s the truth of the matter:

It’s just a fancy-looking piston hand pump, and that’s it. There’s a one-way valve inside the pump just below a piston chamber. When you draw on the lever, it pulls the piston up, dispensing the beer above the piston – forcing it up into the swan’s neck – and drawing more beer into the chamber. Pushing the handle back to its original position merely pushes the piston back into place, closing the one-way valve and returning it to a position at which point it can draw more beer from the keg.

A meager diagram of a hand pump.

The poorly-dawn diagram that you see to your left is essentially the same thing that you can see going on in the upper-right corner of the 1808 diagram above. Beer comes in from the cask below the pump, through the one-wave valve. The piston draws it up and then pushes it out the swan’s neck above. The cask has to be open and breathing or you’ll create a vacuum in the line (and cask) and won’t be able to draw beer which is, of course, why casks have such a small shelf-life. Not only are you drawing oxygen into the cask with each pull, but you also have a container which isn’t under pressure. The ale will de-gas on its own over time.

If you’re drawing beer up from a cellar, I would imagine that the weight of the liquid could be quite an issue and that you’d need quite an arm to pull it over a particularly long line – it is a great argument for keeping the keg close at hand.

The last optional piece on the beer engine is the sparkler on the serving end of the swan’s neck. It is totally an optional piece of equipment and I expect there will be at least one post around today’s Session that will talk about serving with a sparkler vs. without. The sparkler is just a little nozzle with holes in it, it means that the beer is broken into multiple airy streams as it’s poured into your glass instead of one large stream. It greatly increases the head on your pour and releases a lot of carbonation in the process. Many people argue that it also scrubs hop aroma because of this large release of CO2. Again, I suspect others will discuss this. Knowing how that beer got into my pint is good enough for me today.

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Last Edit: 05 Feb 2010 @ 12 26 PM

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 01 Jan 2010 @ 12:13 PM 

This post was originally going to be for this month’s Session, #35: “New Beer’s Resolutions, but I canned it. It’s a cute topic, but I can’t do it. I don’t believe in looking back at mistakes. To learn from your mistakes is paramount, to dwell on them is folly. They are done and I won’t revisit them, but rather stay positive with their lessons in mind and move forward to greater achievement.
The future!
At the same time, I feel like resolutions are bunk. The number one way to not get something done is to make it a New Year’s Resolution. If you want something to get done, you need to roll out of bed in the morning and do it. Screw tying it to the calendar. Just get up and go.

I also won’t attempt to make any predictions about what could happen in 2010. The problem with predictions is that they are based on the past; they’re based on our current knowledge set and our current environment. We cannot forsee individual random events or, even more importantly, what will be invented that will change the world in the next 12 months. It’s impossible and fruitless to speculate. You can only be ready for anything and enjoy the ever-living-crap out of it.

But! The dawn of a new year is an opportunity to look forward to all of the wonderful things to come that you DO know about. Here’s my personal list of things to come in 2010:

Homebrew and Competition

After withdrawing myself from homebrew competitions for a while, I plan to get my feet wet again to see what comes out of it. I’ve had some rather snarky judges in the past that have made me feel rather jaded about entering competitions, but in the spirit of “I’m going to start a business.” I’ve decided to say screw-all to the critics, throw my hat back into the ring, and wait for the Gold Medal to arrive in the mail. If the rest of my big bold headings work out as I expect them to, this will also be the last year I enter into homebrew competitions.

Here’s where my beer is going:

  • 2010 Winter Brew Bash, Carrboro NC: Start local, right? These guys are working hard to have what appears to be a really incredibly non-traditional homebrew competition. What I like about it is that it is built around a homebrew tasting, so that brewers and the public alike can come in and try all of the beers that are entered into competition. It’s a lovely PR event for homebrew and has the possibility of getting a lot of new people involved in the hobby. At the same time, I love sharing my beer with other people and it’s a good opportunity for that, as well. Finally, as far as I can tell, it’s not tied to category, and thank god for that, because I don’t fit inside categories well.
  • LoneRider Brewery‘s Brew It Forward: Another style-less competition, where the prize involves getting your beer made and sold. I’m not sure when this is coming up – spring sometime – but they’re so close to my house that it seems ridiculous to not send them some beer.
  • National Homebrew Competition: My opportunity to play to style and send something out, and maybe – just maybe – I’ll get a feedback sheet from a judge that doesn’t make me want to punch them in the throat.

2010 Craft Brewers Conference Panel Presentation: I’m a Social Media Guru Now!
One of the things that I am both looking forward to and slightly terrified of is the 2010 Craft Brewers Conference where I will be part of a panel presentation entitled Storytelling 2.0: Social Media as Conversation with some colleagues that I feel rather starstruck about. Fullsteam’s Sean Wilson (one of my co-panelists) posted a nice up front review of what we’re attempting to do. Here’s the selected excerpt from our draft pitch that sells it best:

It’s time to stop thinking of Twitter, Facebook, and blogging as simple extensions of your press releases. Storytelling 2.0 will help you discover your own unique voice, and connect, build, and bond with your fan base. It’s time to talk with — not at — your audience.

Craft brewing is story-driven. Each individual brewery has a unique story to best engage its customer base. Social media empowers your brewery to include enthusiasts in that story, giving them access to your narrative voice in an unparalleled way. Well-crafted updates, photo postings, and personalized responses engage your customers, giving them a chance to see inside your operations and meet the characters in the story first-hand.

By the by, I hope nobody ever calls me a social media guru. I don’t use it enough (I’m sure my wife would argue that I use it way too much) – on purpose – because I feel like it’s easy to spam and therefore achieve negative impact through annoyance, but I think that automatically takes me out of “guru” running.

As we work on the conference panel over the next few months, you’ll probably see a few columns here about social media and how it pertains to breweries. These columns will not be meant as part of the presentation or may not even be related, but it’s the best way I have to work through things. At the same time, I hope that my ramblings will be useful to the internet/brewing community at large.

Know Your Brewer Re-Launches

We haven’t said a whole lot about this yet, but I am working with Sean over at Fullsteam on a little project that I think will turn out for awesome. Know Your Brewer, a website that was originally focused on North Carolina Beer as part of Pop the Cap 2.0. The site provided the basic template and early content for the North Carolina Brewers Guild website NCBeer.org, which I’m also helping on, but that left a domain and a concept unoccupied. I’ve somehow managed to convince Sean to let me help retro-fit Know Your Brewer for a new life.

The re-launch is coming and it’s coming nationwide. I’m not yet sure of our official re-launch date, I can say that I think it will be pretty terrific. The site will focus on the men and women behind craft beer – the people that make it, the brewers – and look at their beer and their breweries through their eyes. We’re hoping to have writers and bloggers across the country interviewing brewers from across the country, with lots of added content – recipes, Q&A, etc, all in a regular weekly format.

I’ve already done interviews at a couple of breweries and I have a half-dozen more scheduled in the next few weeks. It’s been a ton of fun talking to brewers about their work, how they got into it, and what they enjoy the most about it. It’s been a ball and I can’t wait to share it.

What you see there isn’t the final design, but it’s on its way. Look for an official announcement here (and, of course, on Know Your Brewer) soon. In the meantime, we’re recruiting writers – are you interested? Let me know!

Announcing the Location of Mystery Brewing Company

Finally, in either the second or third quarter this year, I will be making the announcement on the geographical location of my own startup: Mystery Brewing Company.

At that point, the blog will likely go through a slight transition where you end up hearing a lot more commentary about startup issues. On of my major criticisms with startup brewery content I have found, read, and yes, even paid thousands of dollars for, is the lack of practical detail. I get a lot of “you need to fill out TTB forms and apply for licensing.” And while it’s true, it’s not necessarily as helpful as telling me what forms are around, what information they tend to expect, and what pitfalls I should look out for. Not to say I’ll be posting how to fill out your TTB label forms here, but I will, whenever possible, post practical information about the startup process specifically pertaining to startup breweries in the hopes that others coming after me will find something useful. I believe that the future of the industry lays in continuing spread of the individual small brewery, rather than the continual creation of more megabreweries, and I hope that I can help the industry in the right direction.

Back when I was in high school, as a miserable teenager, I remember somebody taking me aside and telling me: “Remember these days, because these are the best days of your life.” And then I remember thinking, “Oh god – kill me now.” They were wrong. Totally and completely and in all ways possible: wrong. They were not even remotely the best days of my life. Every year that I’ve been alive, things have just been better and better, more fun and more awesome, and I can’t imagine that changing now. I’m looking forward to 2010, for all of these reasons up here and the hundreds of reasons that I haven’t found out about, yet.

Happy New Year, everyone. It’ll be a great one.

 04 Dec 2009 @ 9:31 AM 

This post is a contribution to The Session a monthly series of communal blogging. This month’s session, Session #34 is being hosted by Jim at Two Parts Rye. Please be sure to head over there and read what others have posted, as well.

The Session: Beer Blogging Fridays

The topic for this month’s session is one that I’m a little wary of. Stumbling home. It’s something that I’ve done – that we’ve all done – countless times in years of great beer consumption, and I’d hate to promote overconsumption. You should always consume beer in moderation. Why? You’ll enjoy it more. Seriously. But, as it happens, we all tend to enjoy ourselves a little too much from time to time, and this topic makes me think of a particular story on what I consider my one shot at a Herculean drinking effort. So: Story time.

I used to live in Boston. Allston, to be exact. I made three moves in three years and all of them kept me within a few blocks of what is now my favorite bar in the entire world, the Sunset Grill and Tap. I’ve probably spent thousands of dollars there. It was where I really learned to appreciate beer, and I can’t make a trip back – or even through Boston – without stopping there for a pint.

One night in mid-spring, a very dear friend of mine called me up. She was in business school at the time at MIT. She was on her way down to the Sunset with a couple of her colleagues and she asked me if I would please meet her at the Sunset so that I could drink them under the table. I’m not sure exactly what prompted the request. Apparently she felt like they needed to be taken down a peg in this regard, and I was happy to oblige. She was my drinking buddy.
0.6 miles in 90 minutes.  You do the math.
The Sunset, at the time, was serving yards. (I’m under the impression that they are doing so again, but for a while they had stopped due to breakage.) A yard glass, if you’re not familiar, is about 3 feet tall. It holds a significant amount of liquid (though not as much as you might think -part of it is very skinny), about 2.5 pints – or 1.25 quarts. Wikipedia might tell you that there’s some sort of pub game in which you attempt to drink a full yard as quickly as possible without getting yourself soaked with beer, but I can assure that it is no game. The reason that you try to drink it as quickly as possible is because if you don’t you’ve got a big bulb of warm beer at the bottom and it’s just not very good. Drinking it without spilling isn’t nearly as difficult as they make it out to be, it just takes a little patience.

Quick side story: I always used to love watching people get yards of blueberry beer at the Sunset. The Sunset, like Boston Beer Works, serves their blueberry beers with a garnish of fresh blueberries. So in a yard of blueberry beer, there would be like 1/8 cup of blueberries floating up and down this enormous glass. It was really quite a thing to see. What people tended to not think about was the fact that when they were about halfway down their glass – into the skinny part – the blueberries had a tendency to become lodged in the neck of the yard. Smart people would try to stick something down into the neck of the glass to try to break up the obstruction before drinking, other would just lift the glass high above their heads, assuming that, eventually, the weight of the liquid would force the blueberries to become unstuck. What they didn’t think about is that at that time, you had the rest of the liquid in the yard glass quickly rushing toward your face. Sploosh.

These guys had never been to the Sunset before, and had never had a yard before, and were a little boastful about how much they could put back. At the time, I had been drinking yards at the Sunset for almost three years, and I had a pretty good working knowledge of what my limit was, but also what to drink to maximize my limit. Yards of Strongbow Cider, I found, were always easy to manage. My theory at the time was that there was more water in them, so I didn’t get as dehydrated. I now know that that’s ludicrous, but I wonder now if it had something to do with sugar content. This is where the Belgians, I think, would talk about how “digestable” the beer is. Dry cider, I would say, is extremely digestable.

We got a table in the basement at the Sunset. A nice place to sit with yards, because there wasn’t very much traffic for you to swing a yard glass into and you essentially had your own bathroom (because 2.5 pints of beer or cider means 2.5 pints of pee at some point).

I’ll be real honest, I don’t remember these guys very well. They were what I would consider to be your typical kind of business school guys. There are a lot of people who attend business school who I think are very interesting and smart, and I can’t say that I think these guys were those type. They felt like the kind of guys who were getting their MBA as a get rich quick scheme.

We had food, and our first yard. They were impressed with the yards, but didn’t seem daunted, and we all ate some appetizers and finished off our yards fairly swiftly. They were drinking beer – I forget what kind – I was drinking cider. The second yard came with our main courses – though I had only had another appetizer (oh Sunset wings, how I miss you). We finished them off with our food. For “dessert” we made another drink order. They switched down to pints. “Too full,” they said, for another yard. I had another yard of cider.

I’m not sure how long we stayed there nursing our drinks, but I remember everybody being pretty sloppy by the time I ordered my fourth and final yard — which I finished, while they failed to make it through their last pints of beer.

One gallon and one quart of cider later (for me), we called it a night. I remember thinking that I was holding myself very well while we walked upstairs and out onto the sidewalk. I didn’t want to show quite how drunk I was. I hung out with them while they grabbed a cab back to Cambridge, and I started my walk home.

The walk from my apartment/house at the time to the Sunset generally took me about 7 minutes. My place was just a few blocks away behind Twin Donuts. It was close enough that I never really felt the need to ride my bike there, because it took me more time to find a place to park and lock it than it did to actually just walk.

Somehow – and I really have no recollection how – I managed to cross the busy street that is Harvard Avenue. At that point, once the main danger was over, the relay race began.

Allston’s sidewalks are studded with small trees and lampposts. About every 12 feet or so there is another one, conveniently located in the middle of the sidewalk where it’s a real pain in the ass if the street is crowded or some douchebag is on a bicycle on the sidewalk or something. At the short hours of that morning, however, they were islands of upright happiness.

The trick was this: Wrap yourself around the tree/lamppost/mailbox/passerby nearest to you and peer off into the distance. Somewhere over there, there is another stationary object that is NOT a car or a building. The trick is waiting for it to come into focus. At times, there may be two or three – but do not be fooled! One or more of those objects may not be real, and guessing during a lunge is bad. You must wait for the object to coalesce into one-ness. Then: You move!


Push off from your current object and fling yourself into the night, but concentrate!

Do not lose sight of your object! A momentary loss of concentration and you could be lost in between objects, in a void, and falling… lost! Groping! Looking for something to cling to.

But no! You reach your new tree! Happiness!

It is so wonderful to have a tree in your hands! You love nature.

Actually, this may be a lamppost.

You love lampposts!

It feels so cold on your skin. It’s so nice to put your face against it.

Maybe if you could just close your eyes and slide into the welcoming — NO!

Another lamp-post-tree-thing awaits!

There! In the distance! It can be achieved!

There are two! No! Three! No!

The fog!


It took me an hour and a half to get home that night.

I can’t walk through that part of Allston without counting all of the trees and lampposts as friends, and I hope they think about me and help others along their destinations the way they helped me that night.

Stumbling home: I’d rather not do it. I’d rather ultimately be responsible the whole night through and not flirt with alcohol poisoning at all. But if it’s going to happen, it had at least better be good.

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Posted By: erik
Last Edit: 04 Dec 2009 @ 02 18 PM

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 06 Nov 2009 @ 9:55 AM 

A quick side note: This post is a contribution to The Session a monthly series of communal blogging. This month’s session, Session #33 is being hosted by Andrew Couch at I’ll Have a Beer. This is my first contribution to The Session, and I feel like I jumped in on a rather difficult topic. Please be sure to head over to I’ll Have a Beer and read what others have posted, it’s sure to be nothing but interesting.

The Session: Beer Blogging Fridays

I picked up a beer specifically for this Session. The announcement post said: “… drink a beer. Ideally drink something that you don’t think you will like.” So I went out and picked up something that I thought I wouldn’t like based on the packaging – how it was framed – and I came up with Werewolf.

Something about the label and the one-word name “Werewolf” has always turned me off about this beer. The level of detail in the art on the label combined with the catchphrase below the logo – You must be sure you wanna taste it – has always struck me as a little kitschy and maybe little too much like a warning. “Are you sure you want to taste it?” The art looks like someone was trying to make a cover for a teen fantasy novel rather than a beer. Maybe something is lost in translation from the Lithuanian, but I’ve always felt like the brewery takes themselves a little too seriously.

I’m sometimes amazed by the choices I see breweries make in terms of packaging and presentation. I know I’m not supposed to judge a book by its cover, but I often do. When buying wine, I almost always chose based on the aesthetics of the packaging. Simply put, it takes far more education about wine than I have in my head to make an informed decision on what I’m buying, so I buy what looks cool. In beer, I want more. Of course, I’m much more of a beer geek, so I tend to know what terms mean when they’re posted on bottles. I’ve said here before that I feel that beer labels should be as informative as possible, and I stick by it. Without information to educate the consumer – to frame their expectations – people will fall back on drinking what looks cool on the shelf. Breweries: Don’t let your graphic design be the (only) selling point of your beer.

As it turns out, if I knew something about how Werewolf tasted up front I might have picked it for this purpose anyway. It’s sweet and I am partial to dry beers. As part of this exercise I didn’t read any of the tasting notes on BeerAdvocate before trying the beer, so as to not have it framed for me.
You must be sure you wanna taste it.
It’s beautiful in the glass – a second frame that far surpasses the bottle. It pours a deep copper color and brilliantly clear; high effervescence rises through it gracefully to form a light ring of foam around the sides of the glass. The head dissipated rather quickly after the pour, but this ring of foam has been contributing to a gorgeous lacy veil down the sides of the glass as I drink it. Flavor-wise it is, as I said before, sweet and also a little spicy, with hints of biscuit and toast and a light fruitiness to it. It takes on a slight vinous character as it warms. There’s a warmness from the alcohol as it passes over your tongue, and it leaves you with a lingering sweetness long after you’ve taken a sip. Not really a beer I would drink more than one of. In fact, drinking the one has taken me quite a while.

But here’s the thing about framing – would I describe this beer differently to somebody else if I thought they would like it? I don’t think I would. That description is my honest experience with the beer. There are parts of it (the visual, the biscuit and toast) that I would find quite pleasant in a review, but I know that given this description I would not try the beer. Others might see, “sweet, fruity, vinous” and jump for it. Am I really framing the beer for somebody or am I merely supplying colors for the mental image that someone is drawing on their own?

I’m getting ahead of myself.

Taste – in your mouth, not the fact that you didn’t wear plaid pants to work today – is highly subjective. So much of taste is based on smell, and so much of what you smell is tied to strong memories, that I am deeply convinced that two people can taste the same beer and have two completely different flavor experiences with it.

I have a good friend who does not like hoppy beers. He tends toward dark and sweet (and I bet he read the description up there and thought, “ooOOOoo. That sounds good.”). Since I’ve known him, I’ve tried to expand his palate – I don’t think there’s necessarily anything wrong with knowing what you like and sticking to it, but I think that it’s also a good idea to occasionally reach outside of your comfort zone.

I think back to the first time I had him try a Dogfish Head 90 Minute IPA:

Me: What do you think? A little citrusy? Piney? Maybe a little grapefruity? Isn’t it wonderful?

Him (making a face): It tastes like my backyard!

Me: …What?

Him: When I was a little kid, my brothers used to shove my face down into the lawn in the backyard, and that grassy, vegetal flavor? It tastes like that!

Nothing I could have said or done would have changed his perception of that beer. No amount of framing or setup will overcome the associations that you have built into your memory.

What I’ve attempted to do when discussing beer with friends – especially those who are new at craft beer – is attempt to supply them with a vocabulary. A friend told me once, “There’s all this stuff going on in this beer, but I have no idea how to describe it.” It’s really stuck with me, and I’ve heard the sentiment repeated over and over again, even in experiences where people don’t like things.

“I don’t like this.”

“Why not?”

“It tastes like beer.”

“Well… it is beer. What about the beer flavor don’t you like? Because it doesn’t all taste like that.”

“The beeriness?”

Each person’s experience is their own. I can attempt to frame things for them, but in the end I will most frame them with three or four words:

“I like it.”


“I don’t like it.”

Any other description is subjective to my experience, my palate, and, to some extent, my imagination as I attempt to form my vocabulary around what I have in my glass. The best I can do for others is to lend them a dictionary of terms so that they can shape theirs.

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Posted By: erik
Last Edit: 06 Nov 2009 @ 09 55 AM

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