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The following all actually happened.

I was watching TV a few days ago when on came a commercial for the new Bud Light Lime Mojito. My first reaction was to groan, and to recall the cases of Coors Light Iced T that have been stacked near the checkout lines at my local supermarket for weeks; those also make me groan, anew, each time I must sidle by them to pay for my thrice-weekly pint of ice cream habit groceries.

But my second reaction to the mojito beer was, shockingly (shocking I say!), this: That sounds pretty good, actually.

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Guest post by Sean Lorre, PhoBlograpHusband.

Hello Readers! It’s been quite a while since I last guest posted. As a matter of fact exactly four months, or in other words one semester of grad school. To my dismay, my writing and research of late has more to do with the Blues Brothers, Randy Weston and Fred Astaire than bars and cocktails. OK, it’s not such a bad gig, but I did miss the rigorous mixological testing required to write a post!

Today I bring you the Blackbeard, a cocktail I’ve only found in one bar, once, more than fifteen years ago. Picture it if you will: My 21-year-old self, along with a certain friend I will only identify by his initials (TMO) are whiling the Spring 1997 semester away in London as part of the Syracuse University International Live Abroad and Pretend to Study Program. Spring break comes and we’re off to Edinburgh, Scotland to meet up with my friend Andy, a true Scotsman — gregarious, burly (former national U-19 rugby player), and generous to a fault — who I met while working as a camp counselor the year before.

After a long evening of carousing and paradin’ about the city, Andy suggests that we drive out to his hometown of Musselburgh for a nightcap at his local pub. TMO and I have never passed up a free drink in our lives, so we consent to the 10km trek in search of the perfect end to the evening. And found it we did! It was on this night that I was introduced to the Blackbeard, perhaps the most perfect last drink I’ve ever had.

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It’s the end of Spring Break week. Which means it’s time to take this Spring Break into Overtime!

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Folks, I couldn’t care less that it’s St. Patrick’s Day — and as you’re all high-functioning alcoholics experienced drinkers like me, I know you feel the same way. It’s amateur night out there, and we’re all contentedly holed up in our respective abodes, our home bars pressed into service.

‘Tis nothing wrong, of course, with tipping a glass towards the Irish in mature fashion. And as we’re cocktailers first and foremost, the glass to tip is a Pilsner, in which you’ve crafted the World’s Greatest Shandygaff.

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In case you were wondering, I drink wine and beer, too. I drink wine because you’ve gotta drink something with dinner and because my husband likes buying Groupons for various wine delivery services which keeps us well stocked in vino. I drink beer because one thing liquor won’t ever be is hoppy, and because I know a guy who works at Avery Brewing Company in Boulder, Colorado, who has hooked me up with some of the best beers of my life.

When I say I know a guy, I am talking about Andy Parker, one of my husband’s best friends and a brewer at Avery. When I say hooked me up, I mean that when Sean and I are in Boulder (twice in the past year, very lucky us!) Andy basically gives us free rein to sample our way through Avery’s tasting-room taps, plus the barrels in the back that haven’t even been brought out yet. And when I say the best beers of my life, I’m specifically referencing a coffee-infused beer and a guava-infused beer that had my eyes rolling into the back of my head and that, to my recollection, never made it out of Avery’s tasting room, as demand in that room alone outpaced the brewery’s production.

Beer cocktails have become quite the thing lately, and Sean had been encouraging me for a while to try coming up with one. Gah. I wasn’t sure how to do this. I just wasn’t sure how to establish a sort of flavor-profile link, a note in common between hops and hooch. That was, I wasn’t sure until Andy introduced us to Samael’s Oak-Aged Ale. Oak! Now we speaky my language.

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