“Maybe the flood of apps has changed the very way we perceive the relation between life and technology. Are apps still designed to facilitate everyday tasks and help us experience life to the fullest? Or have they started adulterating and even completely replacing it altogether?”

In “The Dating Game” episode, Peter introduces Quagmire to Tinder, and it goes exactly how anyone who is the least bit familiar with Glenn’s sexual tendencies would think – he goes on a sexual rampage, deviant even for his own standards. And even though Quagmire using Tinder is like giving a diabetic kid his very own ice-cream truck, the exaggerated hypothetical scenario reveals a lot about the way lots of people use the dating app, or maybe even technology in general.

You know a dating app is overly simplified when even Quagmire’s approach to it seems overly sophisticated. Peter quickly walks him through the rules of this dating game, which as it turns out are exactly three.  Filling out interests, hobbies, presenting yourself in the most flattering, even unrealistic light – Tinder takes care of all that hassle. A bathtub picture, “casting a wide net” by swiping yes without even looking, mastering the emoji language of seduction. Quagmire is on his way.

For something designed to facilitate human interaction, ironically Tinder basically gets rid of it, at least here. No breaking-the-ice talk, flirty talk, dinner talk, in fact any kind of talk. Apparently, “an eggplant and an erupting volcano” seals the deal. Imagine if even Quagmire finds the world of Tinder “crude” in the beginning. But as you can imagine, he quickly succumbs to this universe where the undemanding sexual experience is king. At one scene, he and his date are even using the app during their “love-making.”

Soon after Quagmire completely loses touch with real-life dating, and reality altogether. In the space of one short Family Guy song, Tinder turns Quagmire into Gollum and becomes “his precious.”  We see him living like a “sex ghoul” in the darkness of his lair, waiting for “Heather within five miles.”

https://www.youtube.com/watch?v=qwm0GbzKZxs

Luckily, in the end Quagmire manages to find his way back to “scumming it up in the real world.” However, a couple of questions still leave hanging in the air for the viewers to answer for themselves.

Can Quagmire’s behavior be considered sexual deviance, or just the new social norm, even though obviously exaggerated for artistic reasons? If current times were the product of an advertising campaign, the slogan could be “the easier and faster — the better.” Is it any surprise then that sex, human interaction and real effort also fall down in this category?

Maybe the flood of apps has changed the very way we perceive the relation between life and technology. Are apps still designed to facilitate everyday tasks and help us experience life to the fullest? Or have they started adulterating and even completely replacing it altogether?

Perhaps the message of “The Dating Game” doesn’t refer only to Tinder. Then again, Seth MacFarlane isn’t known for being particularly subtle, so who’s to say? The one thing certain is how he feels about Tinder:

https://www.youtube.com/watch?v=p5hFSdSOdhc

The post According to Family Guy, “Tinder Makes You Gross” 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.

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For those of you that are unfamiliar with the Kilchoman Distillery, here are a few brief facts:

• The Kilchoman Distillery was built in 2005, making it the first new distillery on Islay in over 124 years.
• They are one of the smallest Scottish distilleries and their annual output is approximately 120K liters of alcohol.
• In addition to using traditional floor maltings, Kilchoman also grows its own barley rather than purchasing it from outside growers.

Prior to trying their 2007 Vintage expression, we have also tried the Machir Bay as well as a single cask bottling courtesy of the Jewish Whisky Company. If you’ve read our previous Kilchoman reviews, then you already know that we’re big fans fans of this distillery. Here’s hoping that our previous Kilchoman experiences don’t cloud our judgement!

But before we get to our review, here is a bit of information about this Kilchoman expression which was taken directly from their website:

The 2007 Vintage is the latest release in the Vintages range. We have previously released the 2006 Vintage which was a vatting of five year old bourbon barrels. The 2007 Vintage is a vatting of six year old fresh bourbon barrels and is the oldest single malt we have released to date.

And now for our impressions of Kilchoman’s latest expression which is bottled at an ABV of 46% …

Aroma

• Limpd: Smoke but more like from a smokehouse than just peat. I get a lot of Hickory Farms up front and then more subtle notes of honeysuckle and mint.
• G-LO: Lots of smoky, peaty goodness at the start. Once you get past that, there’s vanilla, sea salt, powdered sugar, licorice, rosemary, and a hint of peppermint.

Taste

• Limpd: A little thin at first, but then your tongue is enveloped with a balance of peat, salt and a velvety sweetness (more sugar than vanilla) leading up to a very mild, short finish.
• G-LO: Very light mouthfeel. Starts off slow with all of those licorice and peat smoke notes front and center. Gets a touch spicy at mid palate with some wintergreen and white pepper type heat. Smoky, minty finish which is surprisingly mellow. Licorice and smoke lingers in the aftertaste.

The Verdict

• Limpd: I shy away from Islay (with the exception of Bruichladdich and Bunnahabhain) as I find that the smoke is almost too overpowering. Over time, G-LO has dragged me (somewhat kicking and screaming) to Islay and while still not in my wheelhouse, I have developed and appreciation for what Ardbeg and Laphroaig have to offer. My first experience with Kilchoman was courtesy of Whiskycast and I liked the Machir Bay so much, I went and bought my own bottle. This second experience leaves me, once again, wanting more. This was a very well-balanced whisky and at only 46% is very mild mannered. As the relative new kid on the Islay block, Kilchoman has impressed me again.
• G-LO: A kinder, gentle Islay is how I would describe Kilchoman’s latest expression. It reminds me of the Compass Box Peat Monster, which is a very good thing. Gentle smokiness and subtle sweetness add up to an easy drinking whisky that should please both beginner and hardcore peatheads. Kilchoman is definitely a distillery to watch.

The post Whisky Review – Kilchoman 2007 Vintage appeared first on FactoryTwoFour.

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There isn’t much of a back story associated with the acquisition of this particular bottle of Anchor Brewing’s California Lager. I had it a couple months back, really liked it, and then decided to pick up another bottle for a review. BOOM! End of story.

Here is what the good people at Anchor Brewing have to say about their California Lager:

Anchor Steam’s® roots go back to the Gold Rush, long before icehouses and modern refrigeration made traditional lagers a viable California option. In 1876, thanks to an ice pond in the mountains and a belief that anything is possible in the Golden State, a little brewery named Boca created California’s first genuine lager. Anchor California Lager® is our re-creation of this historic beer.

Made in San Francisco with two-row California barley, Cluster hops (the premier hop in 19th-century California), and our own lager yeast, this all-malt brew is kräusened and lagered in our cellars. Its golden color, distinctive aroma, creamy head, balanced depth of flavor, and smooth finish make Anchor California Lager® a delicious celebration of California’s unique brewing heritage.

Let’s get on with it…

• Appearance: Pale orange with a thin layer of off white foam that covers the top of the beer.
• Aroma: A hint of orange zest scented hops along with some doughy yeast.
• Taste: Lightly carbonated. Very smooth and easy drinking with a lightly sweet biscuity malt flavor at the onset followed by a wee bit of citrusy hop bitterness. Crisp, clean, and well balanced finish with a melange (fancy!) of lightly sweet and bitter flavors in the aftertaste.
• ABV: 4.9%

Beginner Whisky Geeks and Craft Beer Geeks share a similar snobbishness. The moment any of us get serious about a subject, our head becomes filled with notions about what’s good and what’s dreadful. Scotch loving Whisky Geeks turn their noses up at blended whiskies and hail anything called a Single Malt. Craft Beer Geeks mock anyone that dare order a Lager in their presence since they associate it with Bud/Miller/Coors and assume that all Lagers suck and that all Ales are vastly superior. How do I know this? Because I am 1000% guilty of both!

Thankfully, I have learned a lot over the years about Whisky and Craft Beer. There are oodles of amazing Blended Whiskies out there (I’m looking at you Compass Box!), and I have enjoyed a multitude of deliciously flavorful Lagers. I am happy to report that Anchor’s California Lager has made it on to my Fabulous Lagers list! This is a delicious and versatile beer that I will definitely seek out again and again. Well done Anchor!

The post Anchor Brewing’s California Lager appeared first on FactoryTwoFour.

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Eighty years, three months and twenty-three days ago, the 21st Amendment to the US Constitution was ratified. This amendment repealed the 18th Amendment and marked the end of Prohibition, a 14 year period where the manufacture, transport, and sale of liquor was outlawed in the United States.

To commemorate this important moment in our booze loving country’s history, Cutty Sark recently released a new blended Scotch whisky which they call the “Prohibition Edition”. Here is a bit more information about this new expression which was taken directly from their website:

Released 90 years after the end of the era which it celebrates, Cutty Sark Prohibition Edition has been crafted as a salute to the notorious Captain William McCoy, who smuggled Cutty Sark blended Scotch whisky into America during the Prohibition era of the 1920s.  Captain McCoy’s impeccable reputation for fairness and dealing only in the finest, genuine and unadulterated liquor gave rise to Cutty Sark being referred to as “The Real McCoy”. Prohibition Edition is bottled at 50% ABV (100 Proof – USA Measure), whilst our regular Cutty Sark blend is 40% ABV. This is a “small batch” blend of the finest single malts and top-quality grain whiskies.  Hand-selected American oak casks give subtle signature flavours of vanilla and citrus fruits, whilst the overall flavours and finish are extremely smooth and thrillingly complex. The black glass bottle has a cork seal – reflecting the traditions of the time.

And now for our thoughts on this whisky…

• Appearance: Golden yellow with a slight amber tint.
• Aroma
  • Limpd: Astringent and buttered toffee. Hints of butterscotch, mint and cough drops.
  • G-LO: Lightly sweet and fruity when I first stick my nose in the glass. Vanilla, almond paste, orange zest, coconut, some light brown sugar, and a touch of dried fruit. If you give it a bit more time, a hint of tobacco and menthol comes through.
• Taste
  • Limpd: Not overly sweet with a bit of citrus tartness (orange zest) and some pepper. A bit like a scotch-soaked Red Hot. Mid-palate, the flavors cascade more than blend to form an interesting procession of sugars, cinnamon and heat. This ends with a long, warm, caramel finish.
  • G-LO: Medium bodied with a touch of oiliness. All of the flavors are concentrated on the front third of my tongue. A touch of sweet smokiness at the start with a warming spiciness of the cinnamon variety that builds slowly as you approach mid-palate. Definitely getting a Sherry vibe on this one with lots of dried fruit coming through. It all comes together at the finish with some sweet tobacco, dried fruit, and cinnamon flavors.
• ABV: 50%

The Verdict

Limpd: In a bit of a panic purchase, my mom had grabbed a bottle of Cutty on her way to my house one Christmas. While this might not have been my preferred blend, suffice it to say the contents were thoroughly enjoyed and the bottle properly recycled. That said, the Prohibition edition is leaps and bounds beyond Cutty. Maybe it was the higher ABV; maybe it was the healthy pour, but this was a surprisingly good blend. Not overly sweet or peaty or briny, just a nice blend of flavors and a really nice finish.

G-LO: I gotta admit, my expectations weren’t very high for this whisky. While there’s nothing really wrong with standard issue Cutty Sark, it’s a bit too light for my taste. Thankfully, the Cutty Sark Prohibition Edition is a completely different animal. Given it’s suggested retail price of around $30/bottle, I’d say that this is one hell of a Scotch whisky bargain. And when you factor in the relatively high octane and smooth, rich flavors, this is an absolute steal! I really like this whisky and would definitely buy a bottle.

The post Whisky Review – Cutty Sark Prohibition Edition appeared first on FactoryTwoFour.

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Not all that long ago, Mrs. G-LO left me home alone with The Boys (aka our two sons) on a Saturday night so that she could attend a bridal shower / bachelorette party for my future sister in law in Atlantic City. As luck would have it, The Boys were a bit tired that night, so both of them were asleep by around 9PM. Since I knew that Mrs. G-LO would be out for quite some time, I decided to take advantage of the situation and sat down to finally review the two Papa’s Pilar Rum samples shown in the above photo which I received from RoBro Marketing.

Although I have always been a fan of a well crafted Rum cocktail, I can’t say that I’ve spent much time drinking it straight, so when I started to do a bit of research about these Papa’s Pilar Rums (i.e. a bit of Googling), I was curious to see how they would hold up on their own. Here is what I was able to find out:

• Pilar was the name of Ernest Hemingway’s boat, a customized 1934 Wheeler Playmate Cruiser.
• The Papa’s Pilar Rum brand was co-created in 2009 by Miami advertising agency Crispin Porter + Bogusky.
• There is no Papa’s Pilar Rum distillery. The Rums used to make Papa’s Pilar are sourced from distilleries in Florida, The Caribbean, and Central America.
• Papa’s Pilar Blonde and Dark Rums are created using a Solera aging and blending process that involves aging in Bourbon barrels and Port wine casks followed by finishing in Spanish Sherry casks.

At around 9:30, I started nosing the Papa’s Pilar Blonde and was instantly intrigued by the aromas. As I have already mentioned, I don’t have any experience with Rum tasting, so I quickly decided to recruit Limpd for some help and a second opinion. After a quick round of back and forth text messages, Limpd popped over at around 10:30 to assist with the review.

Here are our results…

Papa’s Pilar Blonde Rum

• ABV: 42%
• Appearance: Pale blonde color that reminded us of a Pinot Grigio or perhaps a Ginger Ale. Lots of thick slow moving legs form after giving it a swirl in the glass.
• Aroma
  • Limpd: Slightly medicinal with a witch hazel or menthol like quality. Once you get past the alcohol, it turns sweet with hints of simple syrup, vanilla, and caramel.
  • G-LO: Very sweet and citrusy with lemon and lime zest, vanilla, whipped cream, and light brown sugar.
• Taste
  • Limpd: A fair amount of cinnamon and black pepper spice at the onset. Syrupy sweetness kick in at mid-palate. Ends with a lingering Red Hot candy finish.
  • G-LO: Light and somewhat watery mouthfeel. A bit of alcohol burn at the start. Once you get past the alcohol, you get a vanilla buttercream sweetness. Lemon zest shows up at mid-palate along with a mild chile pepper heat. It all comes together in the end, i.e. vanilla creaminess, citrus, and a bit more heat. Medium finish with a lingering light brown sugar and vanilla sweetness.

Conclusion: We both found the Papa’s Pilar Blonde to be much more interesting than we expected. Most white Rums that we’ve tried straight tend to be a bit one dimensional, but this stuff has a delightfully layered flavor profile which we’re sure has a great deal to do with the Solera process. We could totally see ourselves sipping this Rum on occasion, or using it to create a really delicious cocktail.

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Papa’s Pilar Dark Rum

• ABV: 43%
• Appearance: Antique copper or chestnut color. Again, lots of thick slow moving legs form after giving it a swirl in the glass.
• Aroma
  • Limpd: Medicinal at first followed by toffee, cinnamon, and vanilla.
  • G-LO: Rich and aromatic with hints of dark brown sugar, vanilla, cinnamon, allspice, and dried fruit. Very Banana’s Fosterish.
• Taste
  • Limpd: Tastes a lot like the aged rums that I’ve sampled. The Port Wine and Sherry influence is readily apparent. A little woody with sweet vanilla, cherries, and then a little licorice showing up in the finish which doesn’t last very long.
  • G-LO: Somewhat thicker mouthfeel with a touch of oiliness. Very sweet with an almost nutty quality. I’m thinking roasted hazelnuts. Mellow and easy drinking with just a hint of cinnamon bite showing up in the finish. Picked up some dried figs in the aftertaste.

Conclusion: It’s funny how expectations work! We thought for sure that we would have preferred the Dark Rum over the Blonde Rum, but it turns out that the opposite is true. While there was absolutely nothing wrong with the Papa’s Pilar Dark Rum, we both found it to be a touch too sweet for our taste.

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I guess when it comes to Papa’s Pilar Rum, the gentlemen preferred Blonde.

The post Papa’s Pilar Blonde and Dark Rums appeared first on FactoryTwoFour.

Heading upstairs, you are met with an immaculate presentation of tables, art, lighting, and a view of the kitchen, along with an impossibly polite staff to match.  As you sit and take it all in, you feel comfortable, warm, and at ease.  Conversations around you are at a minimal volume and not distracting from the ambiance of the restaurant.

Then the drinks arrive.  These are no ordinary drinks, but perfectly crafted, properly glassed, works of art in liquid form.  Exquisite ingredients, perfect amounts of ice, the right ratio to allow each flavor to dance on the tongue.  My drink of choice tonight was the Manhattan neat, and I left there craving another.  It was perfect, heavenly in nature, velvet on the tongue.  Smooth would not begin to describe this drink.  (It is actually the drink that inspired our latest quick fix recipe)  My fellow diners all tried other classics, from a simple vodka and lemon to an Old Fashioned, all of which were enjoyed at the perfect pace and in the same, pleasant manner.  This was the perfect start to an amazing evening.

Now, there are often a few dishes I lean towards when dining out, and lately it has been Brussels sprouts.  Having been the victim of horrible recipes in the past, it took me a long time to get passed the memories and horrible flavors to rediscover this amazing green.  OneUP has a side order of crispy Brussels sprouts, and please take it from me, you want to order these first.  Multiple plates of them.  Make these your appetizer.  The char, the bitterness, all mixed with oils and fats from the bacon and seasoning, made these heavenly.  Were they the star of the show?  I would not go that far, but to say they stole quite a bit of the spotlight would be an honest statement.  They were astounding and easily shared and enjoyed by the whole table.

The star of the show though came with the main dish, and not even mine.  Across the table, one of my fellow diners ordered the mushroom risotto, made with sauteed mushrooms, leeks, truffle oil, and Parmesan.  Simple ingredients prepared so perfectly, brought together at the right time, it was heavenly.  The risotto was cooked to perfection, the perfect texture, as the Parmesan and truffle oil did not mask, but enhanced the whole dish.  It was balanced, light, and filling.  By no means were the braised ribs I ordered anything to sell short, but this perfectly made mushroom risotto was the meal of dreams.

It’s hard to wonder how such a perfect dining experience could exist in a hotel, where food is often thought the be the afterthought of most places.  But here, within the walls of the Grand Hyatt, I sat in wonder and amazement at the ingredients I had just experienced.  The perfect balance of ambiance, modern flair, and perfectly crafted food and drink, all within a welcoming and warm setting.

The post An evening at OneUP Restaurant & Lounge appeared first on FactoryTwoFour.

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Minding my own business (as I’m always wont to do), I was assailed by G-LO with another of his “great” ideas for a post. He thought it might be “fun” to try a couple of different world class porters and write it up as a post. While I might agree that it could be “fun” to try the porters, it was a lot more fun to drink them and then not as much fun to write it up. I find my commentary to be rather simple next to the voluminous notes of my verbose counterpart. I find G-LO is a mix between Alistair Cooke and Julia Child and for some reason while I transcribe the notes of my Sicilian friend, I have a peculiar English accent rattling around in my head (think the Monty Python Spam sketch).

For our Porter-palooza (because everything is a little more festive if it ends in palooza!), we selected porters from Anchor, Founders, Great Lakes, and Firestone Walker. Suffice it to say, we had selected four world class porters and any attempt at rating or ranking would be a little like picking out the ugly girl in the Sports Illustrated Swimsuit Edition. For your reference, Beer Advocate, “the Bros”, and RateBeer scored the four as follows:

Clearly, there was no loser in the bunch. So, our review would be based far more on personal preference than on anything else. This is a Ginger or Mary Ann kind of question; no wrong answer, just an indication into one’s psyche (for the record, I would go for Mrs. Howell, after a suitable mourning period for the dearly departed Thurston; she had a lot of money and probably would have been grateful).

We started with the Founders Porter (ABV 6.5%). Here is what Founders Brewery has to say about their Founders Porter:

 “Pours silky black with a creamy tan head. The nose is sweet with strong chocolate and caramel malt presence. No absence of hops gives Founders’ robust porter the full flavor you deserve and expect. Cozy like velvet. It’s a lover, not a fighter”

We poured the bottle out into the glass and we were left with a dense black viscous liquid with a good bit of tan foam. I noted the obvious; the heavily roasted aroma with big notes of chocolate and a lingering aroma of coffee grounds. G-LO noted that the aroma was reminiscent of an Espresso roast coffee (most likely Kopi Luwak harvested in early April and undoubtedly from the island of Sumatra) with additional notes of a deep, dark chocolate. After allowing it to warm a bit, I found the taste to be medium bodied with a good bit of sweetness (like a glass of dark chocolate milk) ending with a rich, bitter finish. G-LO found the Founders Porter to be lightly carbonated with a smooth and creamy mouthfeel and a taste like an espresso bean coated in deep, dark chocolate (probably made on the second shift on a Thursday in August by Ghirardelli). We were both very impressed with the Founders Porter and it certainly lived up to its world class designation.

Next, we moved on to the Anchor Porter (ABV 5.6%). Here is what Anchor has to say about the Anchor Porter:

“With deep black color, a thick, creamy head, rich chocolate, toffee and coffee flavors, and full-bodied smoothness, Anchor Porter® is the epitome of a handcrafted dark beer.

A blend of specially roasted pale, caramel, chocolate, and black malts, along with our top-fermenting yeast, creates complexity without bitterness. The brew is hopped at a high rate, and naturally carbonated. The result is dark in the glass, but surprisingly light on the palate.

Anchor Porter® became the first modern American porter when it was introduced in 1972. As we celebrate its 40th anniversary, our porter continues to reward those who look beyond its intimidating appearance to discover its smooth, full-bodied drinkability. Anchor Porter® is the definitive American Porter.”

We poured the second bottle out into the glass and we were left with a thinner, dark chestnut liquid that was ruby tinged and had a light cream foam. I noted the sweet malt with a big blast of dried fruit (raisins and figs). I found that the aroma had an almost boozy quality; like a barley wine. G-LO noted aromas of hot fudge (like what one you would get at Coop’s MicroCreamery in Massachusetts), Ellis coffee, and a touch of Dalmatian fig jam. Once again, after allowing it to warm a bit, I found the taste to be a lot better than the aroma. The Anchor Porter was nowhere near as boozy as the aroma had indicated. The flavors were on the sweet side with a lot of dried fruit (cherries and raisins). G-LO found the Anchor Porter to be quite a bit mellower than the Founders. The flavors were complex and full of dried fruit and diner coffee (like what one would get from a woman named Edna every other Wednesday at the Starlight Diner) with a bit of milk chocolate. He found that the Anchor Porter gave off a bit of a Rochefort 6 vibe (and he found that to be a good thing). While the Anchor Porter was exceptional, I think we were both still overwhelmed by the Founders Porter.

Our third bottle was the Great Lakes Edmund Fitzgerald Porter (ABV 5.8%). Here is what Great Lakes Brewing has to say about the Edmund Fitzgerald Porter:

“A complex, roasty porter with a bittersweet, chocolate-coffee taste and bold hop presence.”

We poured the third bottle out into the glass and we were left with a liquid a little darker than the Anchor but noticeably thinner than the Founders. Eddie Fitz was also ruby tinged with a light cream foam. I noted the obvious aroma of lightly roasted coffee. G-LO noted aromas of French roast coffee (obviously a Carte Noire), a touch of milk chocolate, and some licorice.  As with the first two porters, we gave the Eddie Fitz a little time to warm up. I found the taste to be a softer version of the Founders Porter that was leaning more toward bitter sweet chocolate than it was toward coffee grounds. G-LO found the Eddie Fitz to be somewhere between the Founders and the Anchor on the coffee spectrum. There was more of a bitter, sweet chocolate, especially in the aftertaste. And there was some licorice too (clearly farmed from a hillside in Uzbekistan). We found the Eddie Fitz to be maybe a notch above the Anchor Porter while the Founders Porter was still the best of the three.

Our last bottle was the Firestone Walker Walker’s Reserve (ABV 5.8%). Here is what Firestone Walker has to say about the Walker’s Reserve:

“An artfully crafted robust Porter.  Walker’s Reserve presents with dark chocolate and rich roasted coffee aroma and a hint of oak.  Roasty full-bodied malt flavors emerge with English toffee, caramel and cacao to round out for a smooth balanced finish.  Made with beer from our Firestone Union oak barrel fermentation system and bottle-conditioned to create a truly unique brew.”

We poured the fourth and final bottle out into the glass and we were left with the most translucent of the four. I noted the sweet malt with lots of raisins and figs. I found that the Walker’s Reserve was a little closer to the Anchor Porter but without the boozy, barley wine quality. G-LO noted aromas of Chocolate and dried fruit (clearly the porters are catching up to G-LO as he is no longer prattling on like Alistair Cooke).  Finally, after warming a bit, I found the taste to be a little fizzy and a little sweet with hints of citrus and raisins and just the slightest bitterness in the finish. G-LO was getting lots of dried fruit (raisins; like a sultana picked in June on a slope in Western Turkey and then dried through the summer months) in the beginning and then found that it was not as intense on the coffee and chocolate notes until the very end where there is a touch of bitterness. (Ah, Alistair is back). We found the Walker’s Reserve to be just below the Eddie Fitz and on a par with the Anchor Porter.

The Verdict

I thought the Founders Porter was the best of a great group of porters. We probably should have made that the last beer as I found myself comparing the other three to it and Founders had set the bar awfully high. I found it interesting that the Founders and the Eddie Fitz were very similar and the Anchor and the Walkers’ Reserve were very similar. It was almost as if the Midwestern brewers have their idea of what a porter should be and the West Coast brewers have a slightly different idea porter.

G-LO found that while the Founders Porter was his favorite of the four, there was no denying that the other three were also very good beers. He noted that what was really interesting was just how different they all really are. Ranging from the chocolate and coffee flavors of the Founders and Great Lakes to the dark, dried fruit of the Anchor and Firestone Walker, you have decidedly different beers; yet all call themselves Porters. Different beers for different moods; you’ve got to love the range of expressions! Then, he went on about braised meats and aged cheeses, but by then I’d had enough of his prattling, and as the beer was finished, I quickly showed him the door.

The post Welcome to Porter-Palooza! appeared first on FactoryTwoFour.

Now, let me be upfront.  I was there for business.  I booked the Parc 55 based off location and amenities, and having stayed there before, knew it would fit the bill.  During the week I was in town, to get a room at all is difficult, especially anything magnificent, so when the opportunity arose for me to stay here, I couldn’t say no.  Walking distance to both the tourist side and real side of the city, I was very much comfortable with my choice.   While my stay before was not totally ideal, the hotel and brand had since won me over for all my business focused trips.  It’s a business hotel with clean, comfortable rooms and all the amenities I look for when travelling, and even with over 1000 rooms, never feels cramped or busy.

Let’s talk about the hotel in general.  It’s the 4th largest in the city, and with people coming and going so much, it amazed me after 2 days the staff recognized me and my basic schedule.  The lobby is open, modern, and fresh, with great windows surrounding it and stone tile leading up to the desks.  The restaurant Cityhouse sits right off the lobby and provides a darker, modern lounge feel while still flowing great into the main floor.  The hotel itself is right next to a BART station and easily within walking distance of many of the city-center restaurants.  While some might see a bit of the area as rundown, it felt more like a real city then the typical, sparkle-shined tourist traps that surround.  Want a great meal for breakfast?  Head up two blocks to one of the many diners filled with locals.  Looking for a great, cheap drink?  Right around the corner are lounges with great music and local drinks.

The rooms, beyond the suite I was in, are all spacious, clean, and kept up.  The decor is a bit plain, but it allows you to focus on the views out the windows.  Every room has a bay window so you can look around and take it all in.  The beds are comfortable with a great selection of pillows, and bathrooms clean and stocked with Bath and Body Works toiletries.  For a city as packed as San Francisco, there is a surprising amount of room in even the basic rooms, and you cannot hear your neighbors one bit.

Overall, I love this hotel and it will be my go-to every time I am in town, upgrade or not.  It is clean, comfortable, and consistent.

So here I was, sitting in my armchair looking at one of the towers of the Golden Gate to my left, the capital building in front of me, and the bay to the right.  The hills had fog rolling in over the distance, and I took it all in.  Every bit of it.  It was amazing.  I am sometimes lucky, but not this lucky.  The Parc 55 has surpassed every thought or expectation of comfort, truly delivering one of my greatest extended trips I have had in a while.  The view, the room, the staff; everything was beyond perfect.

I didn’t just visit the Parc 55 San Francisco; I became a resident.

The post Parc 55 Wyndham San Francisco – Something unexpected appeared first on FactoryTwoFour.

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Ungettable. That’s what Craft Beer and Whisky Geeks call that magical elixir that everyone wants, but few of us actually get. If you’re a Craft Beer Geek, then you already know how difficult it is to track down something like Founders KBS (Kentucky Breakfast Stout) and CBS (Canadian Breakfast Stout), Pliny The Younger or The Elder, Westvleteren XII, Cigar City Hunaphu, and pretty much anything by Three Floyds. And if you’re a Bourbon focused Whiskey Geek, then the words Pappy Van Winkle and Buffalo Trace Antique Collection haunt your dreams as you are perpetually frustrated by limited supply and ever increasing demand (and don’t even get me started about the ever increasing cost for this stuff!).

I’ve been trying to get a bottle of George T. Stagg (one of the better known whiskies from the aforementioned Buffalo Trace Antique Collection) for at least three years. I can’t say that I’ve gone to great length to acquire a bottle, but I have asked around at all of the local wine and spirit shops in my area, only to come up empty handed over and over again. Back in mid October, during a beer run at WineWorks in Marlton, NJ, I decided to have my name added to the wait list for a bottle since I knew that it would be released just before the holidays. As luck would have it, the store called me to let me know that it arrived. While the price was quite a bit higher than the suggested retail price of around $70 (I paid $100), I couldn’t let this opportunity slip through my fingers, so I decided to go for it!

Before we get to my review, here are a few words about this elusive Bourbon from the good people at the Buffalo Trace Distillery:

This extremely hearty whiskey ages in new charred oak barrels for no less than 15 years.  Straight out of the barrel, uncut and unfiltered, the taste is powerful, flavorful and intense. Open it up with a few drops of water, sit back and ponder the wonders of the universe.

Let’s find out if this Bourbon was worth the wait…

• Appearance: Burnished copper with a deep, reddish hue.
• Aroma: Super rich nose with with huge hits of cinnamon, vanilla, dark brown sugar, clove, allspice, toasted oak, dried figs, and sweet pipe tobacco.
• Taste: As is usually the case, I’m not gonna bother adding any water to this one. Even at full strength, this is incredibly smooth! Definitely strong, but not harsh at all, provided of course that you take your time and drink this very slowly. Dark brown sugar and vanilla at the start with a touch of clove and allspice. Cinnamon heat (think Cinnamon Altoid) kicks in at mid-palate backed by that dried fig sweetness. Intensifies even more at the finish with all of the flavors coming together in the end. Lingering hot cinnamon intensity with a soothing brown sugar and clove aftertaste.
• ABV: 64.1%

As I said at the beginning of this review, it took me over two years to get a bottle of this whiskey, and in case you couldn’t tell from my tasting notes, it was absolutely worth the wait. George T. Stagg is a seriously delicious Bourbon whiskey; probably one of the best that I’ve ever had. I bought this bottle in late November and I am sad to say that it’s almost gone (don’t worry, I didn’t drink it ALL by myself). This stuff is so good that I want every whisky drinking friend of mine to try it! My only regret is that I didn’t buy a second bottle when I had the chance.

Let me end this review with a quote from a friend that tried this whisky during Crafty Day 2013. Here’s what Dr. Joe (MD and former high school wrestler) had to say about the George T. Stagg:

What do you mean we went to a strip club??? THAT’S what I want from a whiskey! It’s a straight up, double leg takedown of a whisky!

For you non-wrestling types out there (myself included), here’s what Dr. Joe is talking about when he says double leg takedown:

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