BrentKulman

If you are seeking out sweeter beer styles, I would explore the German bock hierarchy (Bock, Maibock, Doppelbock and Eisbock). Its hard to find good bocks and maibocks in this country (and Shiner Bock is a bock in name only), but there are plenty of good doppelbocks (Ayinger Celebrator, Paulaner Salvator, Weihenstephaner Korbinian and Tucher Bajuvator, to name a few). There are also some great eisbocks around (Kulmbacher Eisbock and Hitachino Nest Celebration, to name two). A twist on the bock theme are the Weizenbocks and Weizen Eisbocks, which are brewed with wheat. The Aventinus beers are stunningly good in these categories. Other beers with a sweet profile include the Scottish Ales and Wee Heavies. These are often hard to find in the US, but if you can find Belhaven or Traquair beers in these categories, go for them. Lastly, there are a number of stouts and porters that have a distinct chocolate flavor. Young's Double Chocolate Stout and St. Peters Cream Stout stand out in this category. Look for oatmeal stouts and almond stouts as well. When I started out, I preferred these styles to the bitter, hoppy brews. Over time, I came to enjoy the bitter ones as well, particularly those ales that have a strong citrus fruit complexity.

The aura of Shiner Bock today reminds me of my youth, when Coors was only available west of the Mississippi. I remember my first taste of Coors when a hippie entrepreneur drove his Coors-laden refrigerated truck east to Chapel Hill. Being too caught up in the moment, and not having the proper beer vocabulary, I was unable to admit that the beer really didn't taste all that different from all the other macro lagers out there. Those were dark days in the beer industry, indeed. Now, despite the fairly wide availability of some wonderful beer from many talented craft breweries, not to mention the better Belgian, German and British brewers, I see that Shiner Bock has inherited the Coors mantle. Frankly, I don't get it. Shiner Bock is a bock pretender. In fact, the Beer Judge Certification Program doesn't even categorize it as a bock, but as a dark American lager. Shiner may look like a bock, but it lacks the complex malty sweetness and alcoholic content of a traditional bock. To me, its just a darker, sweeter version of a macro lager. Fire away, Shiner Bock fans.

Would you provide a link to the Natural Foods thread. I'm not sure where to find it. Also, where is Weaver St?

I'm curious about the best places to shop for specialty items in the Triangle. I know about Southern Season and its wonderful selection, but where are the go to places for locally grown produce, baked items, artisan cheeses, etc. Also, where are the best ethnic markets? I'm particularly interested in Asian markets, but Eastern European and Hispanic markets are also of interest. As well as any other specialty markets, for that matter. Thanks!

I know the Rock Bottom brewmaster here in Charlotte and he has told me that the Biersch beers are all brewed according to the Reinheitsgebot German purity laws. Since the Rock Bottom beers in Charlotte are primarily British ales, I suspect that he is using the same recipes as the Big River brewpubs. He has told me that there are two sets of recipes in the company and there are strict controls over what he can brew. My personal impression is that the brews are good examples of the style but are all fairly mainstream. Part of that is due to the restriction on brewing beers with an abv greater than 6% here in North Carolina, but the primary reason ties to the company's formula for success. Certainly, the company appears to be doing well so I cannot argue with that from a business perspective. From a beer lover's perspective, however, I would like to see them branch out from the mainstream British styles they are brewing. The vast majority of their clientele couldn't tell a lager from an ale, let alone recognize that they are brewing to classic British styles. I suppose this part of the country is not ready for a brewpub along the lines of the Southampton Publick House but I can only dream that someday it will be.

You had me confused there for a moment, as Big River purchased the Gordon Biersch chain in 1999. I thought you were about to say that Big River in Chattanooga was not up to the standards of the rest of the chain. Although the Chattanooga-based company now markets itself primarily under the Gordon Biersch brand, it also operates two Big River (Chattanooga and Nashville) and two Rock Bottom brewpubs (Charlotte and Atlanta) as well as three other brewpubs in Florida that each go by different names. To further confuse matters, all of the other Rock Bottom brewpubs are owned and operated by another company.

I was in the Monterey area earlier this year and have a few recommendations: Brewpub - English Ales in Marina (just north of Monterey) I didn't eat the English pub grub but the beers I sampled were superb, particularly the Stout, the Pale Ale and the Winter Warmer. It's a fairly non-descript brewpub in a rather insipid location - while it tries to create the experience of an English pub, it really lacks the charm to pull it off. Again, go with tasting a few beers in mind, if nothing else. Winery - Bernadus Tasting Room in Carmel Valley Excellent tasting room in a picturesque setting. I picked up a magnum of tasty chardonnay at a bargain price from the remainder bin. Most unusual snack - French fried artichoke hearts at the Giant Artichoke restaurant in Castroville North of Monterey, you see signs everywhere advertising french fried artichoke hearts. This ignited a pavlovian search mission to find the best example and, after asking around, I was directed to the Giant Artichoke restaurant in Castroville, which also features a great example of American kitcsh in the form of a giant man-made artichoke that sits in front of the restaurant. Apparently, people come from all over to be photographed next to the artichoke. Me, I just wanted to taste them. My verdict - excellent, with a nice garlicky mayonnaise dip Seafood - Monterey Fish House Located a couple of miles north of the touristy Cannery Row and Fisherman's Wharf areas, the Monterey Fish House serves a nice variety of local seafood at much more reasonable prices than you will find on the tourist path. I had an excellent Cioppino but there were a number of other tasty seafood dishes on the menu. Tourist attraction not to be missed - Monterey Aquarium I have been to a few aquariums around the country, but this one was superb. While not the largest aquarium around, it is sensibly designed and the jellyfish exhibit (yes, the jellyfish exhibit) is not to be missed. With excellent lighting techniques, the exhibit reveals the gracefulness and beauty of jellyfish in a surprisingly elegant and haunting setting.

Last night was a good one - Weihenstephaner Korbinian and Nostradamus (both purchased at Case and Keg World in Boca Raton)

If you haven't already done so, I would check the Directory at Beeradvocate.com It is filled with recommendations on brewpubs.

What have you decided to do about alcohol? If alcohol is sold or dispensed as part of the price of admission, you will need an ABC license. Homebrews create other issues but can be managed.

There was a time when supermarket tomatoes where just a placekeeper until warm summer nights allowed my homegrown tomatoes to ripen on the vine. That was before I knew anything about heirloom tomatoes and planted nothing but beefsteaks. Now, the local Harris Teeter carries a very nice range of tomatoes on the vine year round. My salads are so much tastier now year round. Of course, the supermarket tomatoes are still second class citizens compared to the heirlooms I pick up at the farmer's market on Saturday and the ones I grow in my garden that have taken the place of the beefsteaks. So the tomatoes on the vine are still placekeepers but they do a much finer job than those tasteless firm tomatoes that are still the supermarket mainstays. And for that, they are worth every penny. To me, a salad is not complete without a great tomato sliced on top.

On a Weihenstephaner kick today. Had a Weihenstephaner Original during the cocktail hour and then had a Weihenstephaner Hefeweissbier with dinner (at a German restaurant, to boot). Excellent beers from a grand old brewery

Wow, I never would have thought that a hoppy barleywine like Big Foot could be paired with a sweet pastry. That's really interesting as I would have paired the Naploean with a sweeter barleywine like Old Foghorn, had I thought of the combination.

A Cottonwood Almond Stout with dinner and a Caracole Nostradamus for a nightcap.

Saigon is one of the better Vietnamese restaurants in North Carolina. It's about a 15 minute drive from the convention center but worth a visit.

You are absolutely right. I was there last week and while the meat was wonderful (I didn't find it over chopped) not only is it over-sauced, but the sauce is terrible. Unlike the classic Lexington dip, the sauce was a combination of a thick, gooey tomato sauce and vinegar. It would make inferior Q inedible.

I really like Palmetto's beers, too, and often pick them up when I am in South Carolina. My favorite is their marvelously well-balanced Amber, but I also enjoy the Porter and the Pale Ale. I didn't realize they also made an IPA.

Since today is 5/5, that can only mean it is time to take a look at Stone's Vertical Epic from 4/4/04. It's drinking very nicely, and I'm not a big tripel fan: Appearance: Pours a hazy, honey colored body with lots of tight, tiny white bubbles; a decent head that quickly fades and leaves spotty lacing around the glass Smell: Lots of aroma; filled with overripe bananas, a touch of clove and coriander and a bit of floral citrus from the kaffir lime leaves Taste: Starts with a sweet, banana/bubblegum flavor which, after a prolongued wait, is matched by some astringent sour/herbacious notes that are a touch too dominant into the finish; the kaffir lime presents a very interesting twist with its floral tones Mouthfeel: Very smooth, soft body; modest carbonation Drinkability: I am not a big tripel fan but this one is particularly good

This week, Victory launched their beers into the North Carolina market, offering the Prima Pils, the All Malt Lager and their Wit. Unfortunately, we still have a 6% abv restriction (although the legislature is in the midst of deciding to change that law) so none of the higher gravity beers can be sold here. Really enjoyed the Prima Pils - terrific example of the style.

Had a pint of Otter Creek Mud Bock Ale this evening. Sadly, this great adrogynous beer (bocks are supposed to be lagers) has been discontinued by the brewery and was not brewed this spring. A few kegs were left over since last year and since the beer has aged nicely, they have been distributed around the country and the Charlotte Flying Saucer has been the lucky beneficiary. While the beer is not as hoppy as it was in its younger days, it has increased its malty complexity and now is resonant of chocolate malt sweetness and lots of dark fruit - tastes not too dissimilar to the Maredsous 8 I had the night before.

My next door neighboor gave me a couple of bottles of this a few months ago and I have been sitting on them, waiting for just the right occasion to crack one open. Well, your post was just the kick in the pants I needed. Here are my tasting notes: Appearance: Pours a light/medium amber clear body with a fluffy egg white head; reasonably good lacing Smell: The grapefruit hops is the first thing that hits you; take a deeper whiff and some other odors break through, such as pine, brandy and a bit of toffee Taste: Although the hop profile is unmistakable, this is actually somewhat sweet; starts out with toffee and grapefruit; builds into a bit of brandy soaked raisins in the middle; in the finish, the hops return to close the deal, subsuming everything else other than a touch of sweet toffee on the tip of the tongue Mouthfeel: Fairly thick for an IPA; syrupy and oily with a modest amount of carbonation Drinkability: Wonderful brew, but I sure wouldn't want more than one; there is a lot going on and this beer demands that you pay attention to it

Right now, I am sipping on a St. Peter's Old Style Porter. Great packaging in an old medicine bottle and a lovely roasted coffee nose and taste. A bit light in the body but plenty of complexity.

There are some good beers being consumed out there...who knew??? Today, I had a real winner: Alpha King Pale Ale by Three Floyds Brewing Here are my tasting notes: Appearance: Pours a medium amber clear body with a nice fluffy head that leaves lacing all over the place Smell: Loads of sweet citrus fruit; ruby red grapefruit, a touch of treacle and some alcohol (after all this is over 7% ABV) Taste: The hops take a whack at your taste buds right off the bat but there is a wonderful blending with the malt that distinguishes this brew from other pale ales; incredibly well-balanced so that the bitterness never overwhelms Mouthfeel: Nice and full-bodied for a pale ale with a healthy dose of carbonation Drinkability: This is a very satisfying example of the style.

Thanks for the inspiration to give this one a try. It has a lot going on, but at the end of the day, I'm not too crazy about it. As I posted earlier, I really like this brewery's Riggwelter, so I will stick with that one in the future. Here are my tasting notes: Appearance: Pours a nice clear light amber body with a fluffy head that lasts quite some time and leaves a fair amount of lacing down the side of the glass Smell: A fair amount going on - primarily grassy and herbacious with an undertone of caramel malt and a hint of diacetyl Taste: This ale packs a fairly aggressive assault on the taste buds - starts out fairly bland, but that is followed quickly by a bitter hoppy punch that tastes of sour apples; dries out into the finish and is slightly phenolic but there is a touch of sweetness on the tip of the tongue that joins the other flavors Mouthfeel: Medium bodied, a bit slick and moderately carbonated Drinkability: Perhaps it is the "burning witches" but this one just doesn't come together well for me; the flavors are schizophrenic and while I prefer an ale that is full of flavor, I just can't see returning to this one anytime soon

Tonight, I made buttermilk dipped fried chicken in a cast iron skillet. First time I had made fried chichen in quite some time. While it was frying, I finished off a bottle of 2003 Colonia Las Liebres Bonarda, an Argentine wine that is quite possibly the best wine bargain I have ever come across - a 92 rated wine in Wine and Spirits magazine that can be purchased on the web for as little as $4.99 a bottle. (I know this is off topic, but I enjoy wine almost as much as beer - and to find a new grape [bonarda] that I like is pretty exciting.) To get back on topic, I paired the chicken with an Alleycat Amber from Lost Coast - the pairing was fine but the beer was just so-so, slightly phenolic and lacking a good hop counter-balance to the caramel malt. Lost Coast's 8 Ball Stout, however, is magnificent and I will have to re-visit that sometime soon for the Stout thread. Keep these beer threads coming, Susan. It's certainly impacting my evening libations. With almost 100 beer styles the possibilities are unlimited.