Oh, and the most interesting part of the presidential library was definitely being greeted by a shockingly  life-like animatronic robot of LBJ reciting some of his favorite jokes. I kid you not it was far too weird to ever be made up.

A post shared by Nick (@truenortherncolorado) on Jul 22, 2017 at 10:52am PDT

Austin is home to some of the highest quality and most filling soul food dishes I have ever had. Here in Austin top chefs are creating truly unique dishes based on hearty southern stalwarts such as the unparalleled shrimp and salmon cake benedict that I had at the stunning Eastside Cafe. When you visit be sure to finish off brunch with a fresh-baked pie from their attached bakery and a scoop of ice cream, it may seem overly decadent, but in reality it was oh-so-perfect.

A post shared by Nick (@truenortherncolorado) on Jul 21, 2017 at 4:11pm PDT

What surprised me most about the Austin food scene was the extent of Japanese culinary influences we found throughout the city. This resulted in some of the most satisfying meals I have had. At Ramen Tatsu-Ya I enjoyed the closest to authentic Ramen I have had outside of our recent trip to Japan last spring. Here guests are allowed to almost infinitely customize their meal from the broth base to additional meats and ingredients, the pork broth and seared pork loin was the most succulent I have had in recent memory.

A post shared by Nick (@truenortherncolorado) on Jul 22, 2017 at 7:04pm PDT

BarChi Sushi featured the best happy hour of our visit with awesome deals on authentic Japanese beer, superb hand rolled sushi, and amazing Kyoto street food gems such as grilled baby octopus on a stick. Barchi is absolutely worth the visit when you are near 6th street during the late afternoon and are yearning for a taste of top notch Japanese inspired food.

A post shared by Nick (@truenortherncolorado) on Jul 23, 2017 at 10:54am PDT

Finally, when you are in town you have to stop by Lazarus Brewing which has the most high quality and creative beer list I have had outside of a Colorado brewery. My top recommendation is their Australian Pilsner which use only Australian hops that creates a distinct, crisp, and invigorating not to be missed German-style Pilsner.

This is where history and patriotism live and breathe. We love visiting presidential libraries and one day we will have visited them all. @reggiekred #lbj #lbjpresidentiallibrary #austin #texas #adventureawaits #history

A post shared by Nick (@truenortherncolorado) on Jul 22, 2017 at 3:02pm PDT

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The first cider I tried was their flagship hard cider: Handlebar Hard Cider. You are greeted immediately with a full apple nose and only a hint of natural sweetness. The palette is unlike any I have experienced with hard cider due to the robust and fresh apples base; you feel as though you experiencing the meatiness of the apples themselves with hints of natural tannins from their skins. The taste remains extremely fresh and clean throughout due to there being very little added sugar and no additives. This is such a pure form of cider I am unsure I will ever find one quite as good.

What really blew me away however was Old Mine’s Hopped Up Handlebar Hard Cider. This is the same cider as above but dry hopped with all Citra hops. The nose is similar to the regular Handlebar, but this time you are treated to a full bouquet of floral notes due to the hops. The taste has no bitterness whatsoever from the hops, just the floral aspects that are first experienced on the nose. The added hop notes really balance the mild natural sweetness of the apples well creating a ridiculously balanced brew that I will enjoy for a long time to come. Hopped Up Handlebar Hard Cider is an exceptional bridge between craft brews and hard cider for beer enthusiasts.

Right now the best way to get Old Mine’s ciders is directly from their Cidery in downtown Erie Colorado, but more distribution is expected soon. I really recommend the trip if you are a craft beer lover who has not found a cider yet that speaks to your soul, you won’t be disappointed. In the meantime if you want to try both Handlebar and the Hopped Up variety be sure to check them out at Sesh Fest in Denver this Saturday, August 5th.

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I poured the 11.2 oz Irish Wheat bottle in to an official 20 oz Guinness glass and a pure white head built quickly and tall but with minimal density that dissipated in to a perfect quarter inch fluffy blanket. The color is a beautiful golden yellow with a distinct wheat beer cloudiness and a nose dominated by wheat notes and subtle hints of spicy clove and banana. The Brewer’s Project uses the same original and unmodified Guinness ale yeast used in all their beers for over 200 years and it shows on the palate with a distinctly Guinness edge over a  pure refreshing wheat base and noticeable notes of banana in every sip. The whole mouthfeel is crisp and simple with the fully wheat grain bill really shining here, making an easy drinking and refreshing beer that is perfect for hot spring and summer nights.

The Brewer’s Project hits it out of park again with Guinness Irish Wheat that is Guinness through and through thanks to a shared soul of the original ale yeast strain. This Wheat beer drinks more like a classic wit than an American unfiltered wheat with its refreshing, subtle, and clean nature. This is the perfect porch sipping beer for the warm seasons already upon us.

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The IPA poured a bright golden yellow with a deep and pillowy pure white head forming immediately and dissipating quickly into a thin halo of frothy head. The nose is not overpowering with the floral notes of the hops subtly shining through begging for a first sip. The palette had a slight biscuity malt that is not to syrupy but rather crisp and clean with hop notes present but in no way overwhelming. Floral notes dance on the edges of taste as the IPA finishes clean with a stereotypical mild bitterness. This beer drinks extremely easily for 11% abv so use caution while enjoying.

Epic makes some of the best IPAs on the planet and their Imperial IPA is king of their IPA mountain. If you want to experience what an Imperial IPA can and should be you need to pick one up today.

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On its own Rebel Juiced IPA pours golden-orange with a pure white medium density head that builds tall and quick. The nose is dominated by tropical mangos and a bit of a yeast note lingering on the edges. The palate is dominated by the mango notes and citrusy bite of the hop profile. Rebel Juiced IPA ends tart and crisp with a bit of a lingering taste of fruit peel on the tongue.

Rebel Juiced IPA really shines when used as the center piece of the Gin and Juiced brunch cocktail. First gather your ingredients:
3oz Sam Adams Rebel Juiced IPA
1oz Dry Gin (I used and recommend Boodles, or a comparable English Gin)
3/4oz lemon juice (fresh squeezed is always best)
1/2oz honey syrup (I used and vastly prefer agave syrup)

Add ingredients, except beer, to an ice-filled cocktail shaker. Stir, strain into an ice filled cocktail glass and top with the Rebel Juiced IPA, garnishing with a lemon wedge. The resulting cocktail is an accessible yet deep and refreshing brunch classic that will satisfy any palette. The floral and Juniper notes of the gin play and dance exceptionally well with the Mango IPA as the syrup sweetens and mellows the hop centered mouthfeel of the beer.

This is a great morning drink that anyone in your brunch party would enjoy, so step up your game and introduce all your friends to this Rebel Juiced IPA based brunch cocktail.

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Our first stop was Deschutes Brewery where we had two flights of their best and most popular beers. Some notable favorites include their balanced, chocolaty and extremely creamy flagship Black Butte Porter, the distinct Sweet Tides Saison with pear and earthy notes, and the surprising Gin and Cinn with it’s notes of ginger and cinnamon.

After Deschutes we ventured down the snow-covered streets to Rogue Ales and Distillery where their Cold Brew IPA stood heads and shoulders above the rest of the beers on tap. This balanced IPA featured distinct fresh coffee notes and aromas that awoke the senses while giving smooth over-notes to a slightly bitter IPA base, a creative and balanced beer that was perfect to enjoy on a snowy early afternoon.

Across the street from Rogue was the breath taking 10 Barrel Brewing Co, a pilgrimage I knew I had to take ever since I reviewed their impeccable DUB double India Pale Ale last year.

Their flagship west coast IPA Apocalypse was superb but was overshadowed by the taproom exclusive Pearl IPA and it’s juicy tropical fruit notes. The surprising Saison Trois featured two dueling yeasts in one beer that resulted in a dynamic and challenging saison that defied expectations resulting in a satisfying and refreshing multi-dimensional brew. My favorite however was the Merry Krampus; it stole the show with its spicy base with a smooth malt profile.

The next day we followed a friend’s advice and went to Fat Head’s Brewery, one I was not familiar with before the trip. Their most surprising beer the Gin Barrel Aged Headhunter IPA where juniper notes from the barrel infused an already delicious IPA creating a depth of flavor that I was not expecting in any way. Another standout was the Spooky Tooth Imperial Pumpkin Ale where pumpkin tastes balanced perfectly with brown sugar and other winter spices; it was a perfect slow sipper for such a cold and frozen day.

The Commons Brewery was a great European beer inspired operation with the best Farmhouse and Wild Ales I have ever had. Each iteration was creative and unique yet perfect to style and balanced. I could imagine no beers on earth that would go better with a fresh grilled german sausage.

The best brewery by far was the one we visited last due to a whole hearted recommendation from one of the employees at Commons. Far away from the bustle of the city we found this small and hidden brewery tucked away in the basement below a marketing firm in an average office building. The tiny Upright Brewing was so small it set its few tasting tables between the working fermentors, barrels, and bottling line. The Sideline Saison is 80% triticale saison and 20% barrel aged ale brewed from brettanomyces yeast; it was a floral and sweet brew that drank easy yet revealed different notes in every sip. The Winter IPA is brewed in open containers adding wild yeast to the already multi faceted saison yeast with the balanced hop profile creating an accessible beer that everyone can enjoy. The best beer by far was the Belgium Wild Ales inspired Fantasia. Here orchard yeast is used in whole fruit beer and barrel-aged to perfection; this beer is true winter bliss.

Our trip was one for the record books where brewery after brewery was amazing and beer culture permeated every facet of our experience. If you are a true beer lover be sure you make the pilgrimage to the brew heaven that is Portland Oregon. Be sure to adventure regularly and enjoy the beer while you do it.

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First I made The Resistance, a cocktail that takes cues from the prohibition greats of the ‘20s. For The Resistance fill a highball glass with ice and add 1 oz Campari, 1 oz Sweet Vermouth, and one dash bitters, finish with about 4 oz oz Samuel Adams Rebel Grapefruit IPA while agitating slightly and garnish with a orange slice. The resulting cocktail is zesty, refreshing, and extremely citrusy. The base of the Grapefruit IPA creates a refreshing citrus take on a hop-forward brew while the Campari lends a floral and root complexity to the palate that is calmed by the Sweet Vermouth. The garnish of the orange and addition of the bitters lend an extra citrusy edge that really opens up the complexities of the cocktail and make it quite refreshing and easy drinking.

After making and enjoying The Resistance I decided to go different direction and opted for a Gin based drink. To make the Liberty Highball I filled a shaker with ice and added 1 oz gin, a tsp of organic agave syrup and a splash of fresh lime juice, stirred vigorously and poured it into a ice filled highball glass that I topped with  Samuel Adams Rebel Grapefruit IPA and garnished with a lime slice. The Liberty Highball is a slightly sweet cocktail that is perfectly balanced with citrus overtones, a malt base and a hop-forward palate that is wonderful for every sip. This drink is best enjoyed as a refreshing and calming nightcap on a warm summer night.  

Samuel Adams Rebel Grapefruit IPA is a great entry into the fruit infused IPA world and using it as the base for creative cocktails brings all its unique and engaging facets to the forefront. Take a risk during these waning days of summer and create something special; the Resistance and Liberty Highball cocktails are great examples of the beer cocktail world and the perfect opportunity to try something new.

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My first Gose was made with blood oranges.
My second was made with cherries.
My third was closer to the traditional version.
So was my fourth.

Sierra Nevada Otra Vez is more like my first two Gose experiences.
It’s brewed with prickly cactus pear and grapefruit.
Their goal was to brew up a warm weather friendly beer.
One that’s thirst quenching, yet packed with flavor.
Let’s find out if it’s any good…

Sierra Nevada Otra Vez is tart, but not too tart.
Fruity, but not too fruity.
Citrusy, but not at all pithy.
Crisp, refreshing, and infinitely drinkable,
With a finish that leaves you with a mild pucker.
The kind you’d get after sipping on a dry German wine.

In the words of The Alemonger,
“Probably not a true classic Gose, but approachable and addictive.”
I couldn’t agree more!

This is spacer content. Sierra Nevada Otra Vez is an excellent beer. And an excellent bear. It’s both, and neither. Why are you yelling at me? Look, I’m sorry that you’re upset, but that’s really no reason to take your pants off. Please restrain yourself, you crazy devil. 

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I poured the Three Philosophers 25 ounce bomber into a tulip glass where a large caramel-white head formed quickly and extremely thick. The head dissipated into a much smaller yet equally dense cloud that insulated the ale well and allowed for the nose to blossom. The nose at first was filled with floral overtones but then gave way to a yeasty base that has a hint of cherry and other dark fruits. The taste is spicy and floral on the front end and leads to a malty and yeasty base that ends with an alcoholic finish that is subtle and does not dominate.The stronger aspects of the Quadrupel are balanced and even leveraged with the much sweeter and accessible Kriek notes making this big ale astonishingly accessible and drinkable. Many times when fruit is added to the brew process the fruity aspects dominate the entire palate of a beer but Three Philosophers intelligently used 98% base ale and 2% ale brewed with cherries; this results in only a hint of fruit which acts to further balance the beer and give it added flavor depth.   

The stronger aspects of the Quadrupel are balanced and even leveraged with the much sweeter and accessible Kriek notes making this big ale astonishingly accessible and drinkable. Many times when fruit is added to the brew process the fruity aspects dominate the entire palate of a beer but Three Philosophers intelligently used 98% base ale and 2% ale brewed with cherries; this results in only a hint of fruit which acts to further balance the beer and give it added flavor depth.   

Three Philosophers is an impeccable ale in which Ommegang has beautifully used the Belgian style to blend Quadrupel and Friek styles in a way where each of individual aspect works together seamlessly create a big 9.7% abv brew where all is balanced and extremely drinkable. This beer is best experienced sipping slowly with a loved one as the snow accumulates outside your window.  

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After uncorking the large bomber and pouring Gift of the Magi Ale into a large tulip snifter the deep golden honey brown color of the beer formed a deep and thick off-white head that dissipated into a still thick but small cloud of foam. The taste starts with a malty sweetness that is indicative of Belgian Strong Ales and caramel undertones work well with the base malt.  The hop profile is quite firm but overall subtle and not overpowering, Lost Abbey even uses a small bit of Frankincense as a bittering agent that gives it an ancient and unique feel.  The nose is one of the best I have ever experienced; it is spicy and floral, highly reminiscent of a slowly crackling fire.  Once again Lost Abbey fully embraces the season by adding the herb Myrrh which adds a nutty characteristic to the nose and accents the overall taste quite well. Even though this is a big beer in every way imaginable it finishes clean due to the lager yeast used during fermentation which mellows the strong taste profile. Gift of the Magi is a huge beer that drinks surprisingly easy and will warm you up even on the coldest of winter nights.  

I recommend picking up this Christmas seasonal immediately as it is truly one of the best in class and will not be on shelves forever. Gift of the Magi Ale from Lost Abbey is a gift fit for a king, or even a savior.  

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I recently had Colorado Wheat Ale, Soul Squared’s CSA beer from August; is a great wheat that brings the style back to its roots. I poured the first half of the bomber into a standard Pilsner glass and a medium density pure white head formed quickly and dissipated at a moderate rate leaving thick tracks on the glass. The color is a brilliant hazy golden yellow that reflects on the table in a beautiful halo, you can see the quintessential wheat induced cloud immediately. The nose is filled with a malty floral tinge that gets you ready for the beer itself. The taste is a spectacularly clean with heavy maltiness that balances spice notes well.

Soul Squared locally sourced all their wheat and even the barley itself is malted in Colorado, this commitment to local products makes this beer one to behold. The brew does not have a heavy hop profile so it finishes extremely clean making it easy to enjoy in any situation without ruining your palate. This is a great brew that perfectly embodies the back to basics movement that Soul Squared represents.

Soul Squared only allows two of its beers to be distributed via normal channels to bars and liquor stores; this means the only way to get their most unique brews is to join Soul Squared’s CSA (Community Supported Agriculture) and receive a case of bombers of a new beer every month. The brewery offers CSA shares in either six month or full year increments and from what I have sampled every beer is quite unique and impressive; you would miss out if you do not join the CSA. Try and hunt down a Colorado Wheat ale or better yet join the CSA, you will not be disappointed.

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I poured the 22oz bomber into a tulip glass in order to properly aerate the brew and I was able to enjoy two full glasses from the bottle. The head builds quickly to a thick white foam two fingers thick that dissipates in a moderate amount of time into a thin layer layer of cloudy white foam. The nose is predictably hop-forward but there are some citrus notes and an aroma of maltiness from the grain. The color on the pour is a hazy golden orange that diffuses light well. The taste is obviously hop-forward but the extreme malty quality of the grain balances it well. While this is not a beer for the hop adverse it is surprisingly drinkable and smooth for the 9.5% alcohol rating and the extreme amount of hops 10 Barrel uses in brewing. The conventional bitter aftertaste is present, but again not as big as I would have expected from such a large Double IPA. It is easy for a hop lover like me to finish the whole bomber in one setting, but I would be careful of what you are planning on doing after imbibing due to the high alcohol content.

Dub Double India Pale Ale by 10 Barrel Brewing Co. is in no way suitable for the IPA newbie or those who do not love hops, but it is a great introduction for the hophead looking to enter the Double IPA style from the standard IPAs that they love. It is amazingly drinkable considering the hop profile and high alcohol content and I recommend it to anyone looking to become more adventurous in their beer drinking.

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I enjoyed Polestar in a classic Pilsner glass where it pours a pale and clear golden yellow with small bubbles and uniform carbonation.  The light and airy white head dissipates quickly into a thin cloud that still aerates the beer yet does not compromise the flavor in any way. The nose is characterized by a hint of floral notes and a lingering essence of hops. The taste is light, crisp and balanced with the final impression being much more complex and flavorful than the body would indicate.  The aftertaste is mildly skunky but this is a good thing with the slight bitterness and a hint of hops finishing this beer quite well. The Pilsner Malt and Pale 2-row grain help balance this beer in a way that makes it possible to drink this all day as you are cooped up in a warm house by the fire while the snow piles up outside.

Left Hand Brewing’s Polestar Pilsner is an amazingly well balanced beer that is at the pinnacle of its style and can be enjoyed year round: whether it is cooling you down after a hot day or keeping you warm in the depths of winter.

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• 10 oz. Guinness Blonde American Lager
• 10 oz. Guinness Draught

In a 20 oz. pint glass, pour Guinness Blonde American Lager first. Using a pouring spoon or inverted teaspoon, pour Guinness Draught over the top of the spoon so it disperses evenly.

The dark stout will float on a layer above the lager beer. Fill the pint to the rim and enjoy.

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[nextpage title=”1″ ]Wilde Oscar

• 1 oz. Guinness Extra Stout
• 1.5 oz. Bulleit Bourbon
• .5 oz. Rich Simple Syrup
• Dash of Botanical Bitters

Stir all ingredients in an ice filled mixing glass. Strain cocktail over a large ice cube. This cocktail is also delicious when made with the signature Guinness Draught. Garnish with a large orange peel and maraschino cherry.

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“Right now, there’s a dizzying profusion of classic styles on the market, which range from undrinkable swill to perfect expressions of ale and lager. Of course, there are plenty of exotic beers, made with rare infusions, unusual aging, or wild yeasts. Many of these experiments are god-awful.”

So maybe we won’t have a ton of free time, but dammit we’ll be making that time count! And since every summer should involve adventure, why not set some drinking goals? Step away from your old standbys and hunt down 15 of America’s best summer beer options.

When it comes to beer, we’re living in America’s golden age. And a walk down the beer aisle has gotten a lot more complicated. First we encounter the dizzying profusion of classic styles, ranging from undrinkable swill to perfect expressions of ale and lager. Then we have the exotics, made with rare infusions, unusual aging, or wild yeasts. Many of these experiments are god-awful, but some should be part of your regular refrigerator rotation.

To save you from shelling out $12 for a six pack you’ll want to pawn off on your less-discerning guests, I’ve hunkered down to some serious research, sampling many an unpalatable experiment in search for truly divine summer beer. You’re welcome.

Cold Press Black, Bent Paddle, Duluth, MN — 6% ABV

Ever tried to decide if it’s beer o’clock, or time for another cup of coffee? You can thank Bent Paddle Brewing for the perfect solution. Cold Press Black is a diabolical mix of smooth black ale and cold pressed coffee, and the result is subtly delicious and invigorating. Like Four Loko for grown-ups.

RPM IPA, Boneyard, Bend, OR — 6.5% ABV

Bend is a hotspot in a state famous for beer. In such a beer-centric region, it takes a lot to stand out, but Boneyard is ahead of the pack. Brewed with six varieties of Northwestern hops, this well-rounded IPA sets the standard for summer beer.

Organic IPA, Eel River, Fortuna, CA —  7.2% ABV

Want to feel virtuous while you get your buzz on? Done. Brewed by America’s first certified organic brewery, Eel River IPA’s environmental pedigree is as sterling as its flavor. A solid English-style IPA for everyday drinking.

Blushing Monk, Founders, Grand Rapids, MI — 9.2% ABV

So you don’t go in for fruity beers? We made that claim as well until we tried Blushing Monk, brewed with Belgian yeast and raspberries.  Amazingly, the intense raspberry flavor is neither cloying nor overly sweet, but instead has a sparkling bite.

Bourbon County Stout, Goose Island, Chicago, IL — 14.2% ABV

Luxurious and thick, this imperial stout is aged to perfection in bourbon barrels. Be warned: the notes of cherry and vanilla may make you forget the brew’s killer ABV.

Light Me-Up Lager, Hop Valley, Eugene, OR — ABV 4%

Many artisan brewers can’t seem to resist the temptation to fancy up their lagers, but the masters at Hop Valley know restraint. Light Me-Up is the ideal summer brew: refreshing, but not sweet.

Blonde Ale, Hop Valley, Eugene, OR — ABV 5%

Looking for a light beer of substance? This easygoing blonde ale has body yet finishes crisp. Perfect for the moment when you’re burnt out on lager but it’s too hot to switch to IPA. This balanced brew is perfection in a can.

Park Sesh Lager, Stanley Park, Vancouver – ABV 5%

For a truly easy-drinking and crisp summer beer, you could do much worse than this delicious Park Sesh lager from Stanley Park. This 5%-er is perfect for those lazy days in the park when you just want to unwind and relax, and it’s a great all-round beer for parties and other events too.

Double Day Tripper, Indeed, Minneapolis, MN — ABV 8%

With a hoppy nose and a honeyed orange-peel aftertaste, this macho pale ale packs a punch. One of those rare beers that catches and then keeps your attention, growing more complex as you drink.

Cask-Conditioned Imperial IPA, Maritime, Seattle, WA — ABV 7.5%

You’ll have to make a pilgrimage to Maritime’s Seattle taproom to taste this brew, but it’s well worth the trip. Pumped straight from the wooden cask and served at room temperature, this beer retains the flavor of an IPA, but goes down smooth like a Northwestern pale ale. While you’re there, order a round of the best onion rings on earth.

Wild Peach, New Glarus, New Glarus, WI — ABV 7.5%

Another challenge to our prejudice against fruity beer. Tart and complex with a bittersweet finish, this American take on lambic is brewed with wild Michigan peaches and aged in oak. One of the best beers ever.

Maiden the Shade, Ninkasi,  Eugene, OR — ABV 6%

Ninkasi put Eugene, Oregon, on the beer-lover’s map, and this seasonal summer brew epitomizes the brewer’s aggressive yet nuanced style. Milder than your average Northwestern IPA, with a bright, hoppy finish that tells you all is right in the world.

Scrimshaw, North Coast, Fort Bragg, CA — ABV 4.7

Crisp with a dry finish, Scrimshaw offers a refreshing contrast to your average overly-sweet pilsner. Recommended for day drinking.

Damnation 23, Russian River Brewing, Santa Rosa, CA — 10.75% ABV

For the serious beer snob, drinking has become akin to bird watching or record collecting: the rarer the quarry, the greater the thrill. Russian River Brewing has long been famed for producing some of the world’s most sought-after beers, and Damnation 23 is no exception. Although we certainly recommend their most famous brews, Pliny the Elder and Pliny the Younger, this tripel is the better summer beer: full-bodied yet easy-to-drink, with hints of oak, pear, and cherry. You’ll probably have to go to Santa Rosa to get your paws on one, but what is summer without a road trip?

Three Floyds, Behemoth, Munster, IN — 10.5% ABV

The lurid label promises something “not normal” and delivers. A good barleywine for beginners to the category, Behemoth is big and bold, with a fruity finish.

Toppling Goliath, SOSUS, Decorah, IA — 8.0% ABV

A light malt base allows the hop profile to shine on this summer beer. Surprisingly fruity for a Double IPA, SOSUS goes down easy, like a velvet hammer. You have been warned.

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From GUINNESS: This famous drink was invented in 1861 at Brook’s Club in London. Prince Albert had died, everyone was in mourning. The story goes that the steward at the club, overcome with the emotion of the occasion, ordered that even the champagne should be put into mourning and proceeded to mix it with GUINNESS®. The taste was so delicious the Black Velvet quickly became extremely popular.

Ingredients:

• 1/2 flute of Champagne (Again, we recommend a Korbel Brute)
• 1/2 flue GUINNESS® Extra Stout

Directions:

Simplicity is key, but so is patience.  You don’t want to pour too fast or too much.  Pour the GUINNESS® Extra Stout into a clean/polished champagne flute. Top up the glass with the champagne, being careful to ensure there is no overspill. The GUINNESS® Black Velvet should have a good dark colour with a frothy head, resembling a Pint of GUINNESS®.

Special thanks to GUINNESS for submitting their recipe to share with you all.

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From being one of the most popular beverages today it is now used regularly as an ingredient in various dishes…

Beer Batters

How about some warm crisp fish with chips, or a basket full of beer batter fried onion rings? Beer batter fried foods is a common item on bar menus, and gives the crust a nice crisp texture. It usually adds a mild flavor, though it depends on the type of beer used and the amount of hops in it.

For one cup of flour use one beaten egg, seasoning, garlic powder or paprika and 1 1/2 cups beer. Mix into a smooth batter. You can batter fry a whole range of ingredients, seafood, poultry, onions and even potato skins! Dip the ingredient of your choice into the batter, quickly drip it off and slip it into the deep fryer.

Bread

Beer Bread is pretty fail-safe and proves to give the best results. A small quantity of baking powder or yeast is used, to aid in the rising. Again it gives a mild flavor to the bread, depending on beer type & hops levels.

Proceed to make a regular bread dough, substitute the water with beer, in the same quantity. You may add herbs, spices or even cheese to the dough to get things interesting.

Sauces

Beer sauces are easy to make. Poultry and pork are the preferred meats to go with brewed sauces. Baste your roast pork with a can of brew. Use the drippings, the pan juices at the end to make a sauce. Thicken it with flour or a roux, and reduce it over a slow flame till thick.

If you are not making a roast and cooking in a pan. Say you got some chicken breasts frying in the pan, you can make a honey-garlic beer sauce to accompany it. Just fry an onion and garlic in 3tbsp of butter, add 3tbsp of flour, fry till the flour reaches a light brown color. Gradually add a quarter cup of stock while stirring, add half a cup of beer and simmer till thick. Pour in a few tablespoons of honey. Season with salt and cracked pepper.

Marinade

Beer can be used to marinate any meat, just mix in some herbs and spices for flavoring, some salt and oil and marinate it for a good couple of hours or even overnight. The brewskie will give a little twist in flavor to the meat.

Drunken Chicken or Beercan Chicken can be made with beer. Though not marinated with beer, it still is drenched with it. Just marinate your chicken with salt, oil, spices and herbs. Stuff an open beer can into the chicken’s rear and roast it in a closed grill.

Soup

Cheesy beer soups are very hearty. Full of flavor, served warm with a chunk of rustic bread, yum.

You fry an onion, leek and celery and add a cup broth to it. Mix in a cup of milk and a pint of beer, simmer. Chuck in a generous helping of some strong cheddar cheese, about 2 cups grated. You may add some mustard, garlic or herbs. Get yourself a loaf of bread. Garnish with crisp diced bacon, and you’ve made the manliest soup ever.

It is important that you pick the right brew to use while cooking. You don’t want the beer to be overpowering and overly bitter in your dish. Go for a light lager rather than a dark ale. Depending on the beer’s style, adjust it’s quantity in the recipe. It’s your choice, pick your favorite beer and that one should be your winner.

“When people of the ancient world realised they could make bread and beer from grain, they stopped roaming and settled down to cultivate cereals in recognisable communities.”  [Roger Protz, 2004. “The Complete Guide to World Beer“] Bread and beer were a spark to something new. People realized they could make something out of grains, ferment and cook. There now would be a whole new verity of items on the menu and beer to wash it all down.  History tells us that Beer has helped ancient civilizations develop and grow, and till today, it still keeps us going.

The post Three Cheers For Beer & Beer Recipes! appeared first on FactoryTwoFour.

Limpd: That sounds perfect!

Five minutes later…

G-LO: Wait. Why are these kids still here? Go away boys! We have serious work to do here.

My boys burst into tears while Limpd’s boys just glare at me. They eventually go away…

Limpd: Nicely done G-LO, though I could have done without the crying. They sound just like you do when you’re having that last dram from a beloved bottle of whisky. Guess the apples didn’t fall far from the tree. Quit the lollygagging and pour me a beer, Sally!

G-LO: Sally? That’s Mrs. Sally to you, Dolores! Can we get started now?

Limpd: Just shut up and start pouring so that you can get your pretty picture taking out of the way. Let’s start with the Sapporo Light. I’m guessing we’re headed to Amstel country by way of Japan.

I open up the Sapporo Light, fill our glasses, and take a photo…

Limpd: Wow! Well that certainly smells like a light beer. It’s a little malty. I’m getting nothing else. Where the hell are the hops?

G-LO: It pains me to admit this, but your absolutely right. I’m getting nothing but malt in a sweet and yeasty smelling kinda way. The nose on this beer is boring me to tears. Are you bored too? You look bored.

Limpd: I am bored! Let’s move this along. I’m going in for a taste.

G-LO: Sorry. I jumped ahead and did that already. This beer reminds me of college. To be more specific, this reminds me of the 100 Days To Go party (countdown to graduation!) at Polo Bay (no longer there). It was a $20 open bar. And by “open”, I mean unlimited bottles of Coors Light. It was like drinking ice cold, fizzy, malted water. The Sapporo Light might be a wee bit better, but not by much.

Limpd: Yeah. This isn’t very good. It’s a little doughy, but mostly just a whole lot of meh. By the way, those flowers over there look a little parched and in need of hydration. Do you mind if I pour the rest of my beer into that flower pot?

G-LO: Go right ahead. And while you’re at it, pour the rest of my beer in there too. While you’re doing that, I’ll set us up with some clean glasses for Sapporo round two.

Get more glasses. Fill them up. Take a photo…

Limpd: Well that certainly looks a bit better. The Sapporo Premium has a bit of a darker color, but once again, no head retention. Whatcha getting on the nose Alistair?

G-LO: Agreed on the color. This one has a healthy-ish glow, unlike you, Sir Pasty Complexion. Definitely a bit more depth on the nose too. Think darker, richer maltiness. But what I really want to know is, where the hell are the hops?

Limpd: Listen up my Sicilian friend, Pasty and Irish go hand in hand, so quit stating the obvious. Anyway. The Sapporo Premium has a bit more going on when compared to the Light, but I’m still unimpressed. This one is a bit more doughy, but as you said, where the hell are the hops?

G-LO: Yeah. If the third one is as dull as these two, there’s a good chance that I might fall asleep in my beer. The flavors on this one aren’t much better than the Light. Very sweet and malty. Talk about a one dimensional beer! There is zero bitterness to balance it out. My tongue is getting all icky. Kinda like how it gets after munching on way too much candy.

Limpd: Thanks for that vision. I’d rather not have to hear about your icky tongue, but to tell you the truth, you’re right. Where’s the oomph? And why exactly is this called “Premium”? While it’s a little more full bodied than the Light, it’s not very interesting. Shall we water another plant?

G-LO: Yes yes! You water the plants and I’ll go get us some clean glasses.

Lather. Rinse. Repeat. Errr… I mean, get more glasses, pour, and snap another pic…

Limpd: Crap! I forgot my color wheel. I swear this one is marginally darker than the other two. Hang on. Did you happen to see where these beers were brewed and bottled?

G-LO: Huh? Umm. No. I didn’t pay much attention. You mean they’re not brewed in Japan?

Limpd: Nope. Not even close. According to the tiny print on the bottom of the label, the Premium was brewed and bottled in Lacrosse, WI and the Reserve was brewed and bottled in Guelph, Ontario. Me thinks we need to do a bit of digging! Since you’re a wiz with that smartphone of yours, Google it!

G-LO: Will do Maestro! Gimme a minute…

32.5 seconds later…

Limpd: Speed it up G-LOsan! I haven’t got all night.

G-LO: Keep your shirt on Old Chub. Stupid autocorrect keeps changing Guelph to Gulf. Remind me to turn that off one of these days. So according to Wikipedia, the Encyclopedia Britannica of the 21st century, the Premium is brewed by City Brewing in La Crosse and the Reserve is brewed by Sleeman Breweries in Guelph.

Limpd: Interesting. Do they make any other beers at those breweries?

G-LO: Yeah. City Brewing in La Crosse also makes Red Stripe, Naragansett, Sam Adams, Milwaukee Light, and a few other beers, while Sleeman brews Stroh’s, Pabst Blue Ribbon, Old Milwaukee, and Schlitz for the Canadian market. Good to know that they’re using two top notch facilities to make this stuff.

Limpd: Glad to hear they spared no expense on the brewing of these beers. Stroh’s, Old Milwaukee, and Schlitz. That’s some quality stuff right there!

G-LO: Hey now! I have fond memories of Schlitz. Remind me to tell you the Schlitz pony bottles and Cheese Curls story one of these days. This one goes back to my high school days. Can we go back to the review now?

Limpd: Mmmm. Cheese curls. It’s no charcuterie and cheese plate, but I do love me some Cheese Curls! So this one is a bit darker than the other two, but other than that, it pretty much smells and tastes the same.

G-LO: I’m with ya! Yes, the malts are a bit deeper, but other than that, I don’t understand how the Reserve is any different from the Premium. Whatcha getting on the palate Buckaroo Banzai?

Limpd: I’m getting a whole lot of meh. This is some truly unremarkable and forgettable stuff. When you first mentioned that some Sapporo beer samples had arrived, I was hoping that this would be like a virtual trip to Japan for a high quality beer tasting, but instead what I got was a rerouted flight to La Crosse on the way to Peoria, IL. On the plus side, it looks like your flowers are perking up!

G-LO: Well said Limpd-san! I have nothing further to add.

Limpd: Really? Mr. Longwinded has nothing more to say? I’m flabbergasted! So what are we having next? I need something with a bit more oomph. Is it Whisky Time yet?

G-LO: It’s always Whisky Time! How about some Hakushu or Nikka for a bit of Japanese redemption in a glass?

Limpd: That sounds fantastic. Me likey Japanese whisky!

The post The Light, the Premium, and the Reserve. Three Sapporo Beers Reviewed! appeared first on FactoryTwoFour.