LiquidBread

It troubles me that such a complex, amazing taste experience like beer can be relegated to its present status: a beverage one drinks on the couch while watching football. The reason this troubles me is because a far less complex drink like wine is held with such esteem by western culture. Just take a look at how popular this wine forum is. Now run over to the beer forum... you'll notice a discussion on how to remove a bottle cap with a cigarette lighter. Beer deserves a place if not above wine, then along side it. Allow me to explain: A wine's flavor is affected by the grape, the yeast, the fermenting vessel, it's age, etc. Beer's flavor is affected by the barley, how much the barley is roasted, any other grains that can be used (wheat, rye, etc.), the hops, the yeast (top fermenting for ale, bottom for lager, or naturally occuring yeasts for a lambic), the water, the fermenting vessel, etc. In both cases I'm oversimplifying, but simple mathematics tells us beer (with 4 ingredients at its most basic) is more complex than wine (with only 2 ingredients). Do more ingredients make beer better? Not always, but it does make it a beverage worthy of lengthy disscussions. The reason I put this thread here is because I'm hoping some wine drinkers will give quality beer a chance and join us in the beer forum. Thanks.

You're being very harsh on Sam Adams. I'm not even a big Sam Adams fan but I would never call the beer "dull." It tastes nothing like any mass produced beer in the America. I wouldn't think that someone would find that dull. I can't think of any other American mass produced lager that is as good as Sam Adams unless you call Yuengling "mass produced."

Tap beer is irrelevant -- it is dead and not worthy of being drunk. Cask beer, properly hand pumped, is the only real ale. Sadly, this is a lost art in the States, where only a precious handfull make real ale. I have three locals. The first is a Young's pubs, so I get Bitter, Special and the seasonal. The second has Battersea, Adnams and a guest. The third has Pride, Adnams and a guest. Mogsob is correct that it is very difficult to find Real Ale in the States but to say "dead" beer is unworthy of being drunk is just pure snobbery. Besides Mogsob, you're missing out on some good brews.

geez, the White Horse is world famous! I've read about it in books. My "local" is called "The Shepard & the Knucklehead." It's very small but the beer is very good. About 15 taps and 1 hand pump (very rare in the States). Most of the beers (about 9) are Rogue which is an Oregon brewery that's fantastic. Shakespeare Stout is probably their most famous brew. They also serve Wolaver's Pale Ale (Vermont) which is the closest thing I've ever had to an English Bitter in America. I'm in love with the place.

Pickle King is still in business. They just moved into a new warehouse on Ellison around the corner from the train station. It used to house another pickle wholeseller named Foremost. I can't tell you if they still sell retail.

I was driving through Kearny today and decided to stop and eat at Thistle Fish & Chips on Kearny Ave. Nice place, good large portion of deep fried cod, ok chips. The place was totally empty though (1pm Weds). After I left I passed another F&C place called Argyle Fish & Chips and wondered if that place might be better. Anyone ever go to any of these places and do you have any recommendations?

Native Americans perserved meat by drying it so I think it's pretty safe unrefrigerated. I fold that if you put jerky in plastic in the fridge it forms condensation and you get moist jerky. I put mine into the fridge in a brown lunch bag to keep it dry.

I wasn't sure (I find the cut labeled "London Broil" in the store) so I looked it up. I found this from the ivillage/goodhousekeeping page: "London broil was originally a recipe for a beef flank steak, which was marinated, broiled or grilled, and carved across the grain, into thin slices. Despite its name, the recipe is said to be American in origin. Today the term applies not only to flank steak but also to other boneless cuts of beef such as top sirloin, top round, and chuck shoulder steaks. These are also meant to be prepared in the same manner and served thinly sliced across the grain."

I got this one off the internet and then tweaked it and added a little heat. It's stupid easy and it's gotten rave reviews from my friends. 1 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon of salt (I think I usually put in a little less) 1 teaspoon of black pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 tablespoon of Liquid Smoke 2 teaspoons of your favorite hot sauce (I use Frank's RedHot) I use the leanest London Broil I can find. The fat gets really chewy when it dries, the less the better.

I remember drinking Guinness in an "Irish" pub in NYC last St. Pats Day. I had some actual real life Irish folk standing next to me letting me know that the Guinness I was drinking was crap and it's only good in Ireland (tasted pretty good to me!). It just so happened that I went to Dublin a few weeks latter and had Guinness.... I didn't notice a difference. 3 things I did notice: they do take a lot more time to pour their Guinness, which I like; the grass seems greener in Ireland; I have a thing for Irish girls.

yeah, but not all pilsners are light beers! I've seen Guiness in a magazine's "light" beer taste test. According to the magazine Guiness has almost as few calories as the average american light beer. Guess which beer won the contest?

I prefer to eat, I'm not much for dining. If you can call it a "joint" I probably like it. (ex: pizza joint, hot dog joint, mexican joint, etc.) or anywhere there's good beer.

I believe the corner Puzo's is on is Grand & Garfield. If you know where Pleasurable Piercings is near the intersection of Lafayette Ave & Warburton Ave., just drive down the sidestreet PP is on. I like the place, then again I'm not Italian. The dishes I enjoy the most are the Chicken Marsala and the Eggplant Rollitini. You get a side of pasta with them but I'm not real big on their red sauce, too dry for me. Good pizza too. Nice atmosphere, inexpensive. 2 people can easily eat for $30. Good bang for your buck. I've never been to Giovanna's. (btw, Hawthorne is in Passaic County)

I pretty sure they add sugar to get the higher alcohol content. It gives the yeast more food to eat thus producing more alcohol. I actually had this year's version a couple of weeks ago. On tap at a great little bar in Haledon, NJ. This one was only 18% and I'm not sure why you'd wanna drink something stronger. I've had Sam Adams Triple Bock and this Dogfish Head World Wide Stout is much much better. It's actually drinkable. It's has a nice stout flavor that's over powered by the alcohol flavor, kinda of like a beer liqueur. If you see it, give it a try.

It depends on how hoppy you like your beer. I like Sierra Neveda Pale Ale better because I prefer a hoppier beer (generally). If I was in the mood for something smoother I go with the Anchor Steam. Both are good beers to me.