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Found 596 results

  1. What do you think about Shiner, especially the flagship Shiner Bock? Here in Texas, it is the lowest common denominator of beer; you'll always be welcome at a party if you bring a case of Shiner. If you bring Miller or Bud others might think you are either very poor or just have poor taste -- and this is not just from the beer snobs, most everyday people will ask "Why didn't you bring Shiner? It's only a few dollars more." Do you have a non-macrobrewery, lowest common denominator beer in your part of the country? The export of Shiner to the rest of the country and the elevation of its status is a bit strange to Texans. It's particularly frustrating to find that more and more bars are classifying Shiner as a fancy or import beer and charging import prices. The above questions are strictly about the perception and popularity of Shiner. As for its taste, I'm not really fond of lagers so I would never buy Shiner for myself, but I do buy it often to bring to parties.
  2. Now I know this beer is far from new but until recently it was only available in bottles locally. I had it canned yesterday and the blueberry flavor was amazing, nothing like it is bottled. In my opinion the best bargain beer, not to mention its probably the most local beer available (New Ulm Minnesota). Drank way to many last night on the canoe.
  3. Beer Advocate Magazine rated Ebenzer's Pub in Lovell, Maine, the number one beer bar in America and the world for the last five years in a row. The 7th annual Belgian beer festival runs from August 18th to the 27th and features an incredible meal as a finale: Moules Escargot Prince Edward Island Mussels baked with Trappist cheese, butter Ebenezers grown Garlic 2004 Drie Fontenein Oude Gueuze Magnums Charcuterie Plate Traditional Belgian Head Cheese - Earthmonk infused Sour Cherries, Duck Confit and Fois Gras Terrine with 2009 OerBier Reserva Reduction Smoked Pork Tenderloin – Au Poivre Pickled fiddleheads, Spicy Pickled Green Beans and variuos relishes. 1972 Rodenbach Grand Cru, 2011 Rodenbach Grand Cru Cream of Tsjeeses Chicken Stock, Mirepoix, and Jansel Farm Leeks with Tsjeeses Tripel and Sherman Farm Cream Served with Locally Baked Trappist Bread Fantome La Gourmande Smeus Butter Poached Lobster Tail, Poached Egg, Green Thumb Pureed Potatoes served with Caviar and Tsjeeses Hollandaise Sauce. Val Dieu Triple 6liter Belgian Frites White Truffle Oil, Garlic, Parmesan, red pepper and malt vinegar Stillwater Special Beer Venison Aux Poivrons Vert a la Moutarde Served with green peppercorn mustard sauce. Tsmije 2009 BBB Cask Framboos Sorbet Exhibition Course made with Eggs Whites, Fruit, 1983 Drie Fontienen Framboos and Liquid Nitrogen Saddle of Rabbit With Watou Cheese, Ruccola and dried tomatoes in Tripel Karmeliet, accompanied by crayfish in their gravy and mashed celeriac. Allagash Special Beer Country Salad Veal Kidneys, Applewood Smoked Bacon, Quail Egg and St Louis Kriek 1997 Cantillon Kriek Cheese Selection Ruth Miller’s handpicked selection of World Class Cheese! Orval/Saison Dupont Chocolate Selection Truffles by three of the world’s greatest Chocolatier’s: Pierre Marcolinni, Jospeh Blondeel, and Valentino! Jolly Pumpkin Madrugada/Pannepot Reserva 2008 Goat Cheese White Chocolate Mousse Served with Sugar Glass Sculpture 1997 Rose De Grambinus I hear this event is amazing. Camping is encouraged. Ebenezer's Pub Info Host Note: Click here for the terms under which this event is listed in eG Forums.
  4. Someone sent me this link today and I was blown away by the numbers, for example sales of Michelob down 72 percent over the past 5 years: 8 beers Americans no longer drink
  5. What would people recommend as the best general, basic book on beers. Something readable for someone who wants to take his beer drinking a little more seriously while still a comprehensive reference. I'd prefer suggestions for books in print, because that would be easier to order.
  6. I've been able to find lots of nice rare craft beers on Ebay and I'm curious to know about your experiences (good OR bad) if you've purchased from there.
  7. Was leafing through the current issue of that dreadfully declasse mag, "Gourmet" and happened on an article on Chicago places, written from the rib-sticking viewpoint. Hopleaf, that wonderful bar in Andersonville, got a good mention. Something like...one of the best bars in a great bar city. My daughter used to live around the corner, and it was her local. Went there once and loved it. Plain, reasonable decibel level, terrific beer list. No food, or even snackies, but one can BYO pizza or whatever. Closest thing I've come to a good British pub on these shores. Cozy. And then, of course, there was my daughter's beautiful laughing face across the table.
  8. This amazing expression from Dogfish head is 11% abv, double-fermented, once on ale yeast and a second time on Champagne yeast. The organic ingredients include juniper berry, vanilla and Massachusetts molasses. After fermentation, it is oak aged for 2 months. The color is a gorgeous ruby/amber with fine bubbles, yeilding a fizzy, white head. Strangely, I find it a beautiful beer to watch effervesce, as it reminds me of champagne. The aroma is outstanding with hints of molasses, pine, chocolate and nuts. The palate is remarkably well-balanced with loads of molasses, pine, milk chocolate and roasted nuts. The finish is long, rich and satisfying, echoing the palate very well. There is a touch of bitter oak on the finish (tannic?) that balances the beer perfectly. After dinner or stand alone beer without any hesitation. 4.6 out of 5
  9. Also called Chimay Red, this is one of only 5 Trappist beers available from Belgium. Since 1862, the Trappist (Order of Cistercian of the Strict Observance) monks of the Abbye de Notre-Dame de Scourmont have supported themselves by the making of beer and cheese. This expression is 7% abv. The color is a dark amber hue and cloudy from the yeast in the bottle. It has a thin white head that disperses quickly. Light earthy fruit (musty cherries?) on the nose with a hint of yeastiness. Medium-bodied with continuation of the earthy fruit on the palate. Very light flash of malty sweetness on the medium-long finish and some light astringency. 3.3 out of 5
  10. While in London recently I had a few pints of the Guinness Extra Cold which I found far superior to the original stout. The bartender told me the only difference between the two is that the pumping system for the extra cold variety keeps the pipes cold. Would anyone know of a bar or pub in any major American city that has this equipment? Usually, with most other brand names uniformity is a goal for the product. But with Guinness I have noticed alot of variation in their stout internationally. For one reason or another, the Guinness sold in Europe is generally better than that sold in the states. In addition, even tastier Guinness can be had in Ireland. Ask any Irishman and chances are they would agree.
  11. Stone

    All About Beer

    The current issue of "All About Beer" magazine, contains an interesting Buyer's guide for Beer Lovers, describing over 400 British and North American Ales. It describes general styles, i.e., Amber, Bitters, Pale Ale, and specific beers, such as Red Tail, Sunset Red Ale, etc.
  12. mickblueeyes

    Beer Online

    I am in search of Hoegaarden. None of my local retailers carry it or any other Belgian whites. Does anyone know any good online retailers for beer? I have found a couple, but they were overseas and shipping was way too high. TIA for any help.
  13. The hangover cure thread made me think of what we did to cover up our beer breath when we were out drinking unbeknownst to our parents. We always went to McDonalds, ate a boatload of fries, and followed that up with half a pack of orange Bubble Yum. This worked 2 out of 3 times!
  14. Stone

    Skunk

    I personally find that Becks and Heinekin always taste skunky.
  15. mamster

    Cantillon gueuze

    The other night I was looking for somethign to read in bed, and I pulled the recent Art of Eating issue that concerned Belgian beer. In it, Ed Behr travels around Belgium talking to brewers, musing about whether the traditions are dying out, and picking the best brews. He was most generally positive about Cantillon gueuze, which is a blended lambic. The Cantillon brewery (http://www.cantillon.be/) is run by nth-generation beer traditionalists who refuse to join the lambic brewer's association because those other brewers leave residual sugar and do other untoward things. Maybe I'm not telling anyone something they don't know here (I learned all of this from the magazine), but lambic is an unusual beast. Whereas nearly all other beers are fermented by an addition of cultured yeast, lambic is left in vats in musty warehouses to ferment "spontaneously"--that is, by the action of dozens of species of wild yeast and lactic acid bacteria. Gueuze is often hyperbolically called the "champagne of lambic" because it is blended from several years and then fermented further in the bottle. Well, I'd read this issue back when I got it (last year, I think), and even though I like beer, I must have convinced myself that a genuine gueuze would be a hard thing to find. After rereading the issue, I decided this was something I had to try, so I steeled myself for a lengthy search. Turns out they carry Cantillon gueuze at my local Whole Foods location. A 750ml bottle was $12--expensive for beer, but (a) this beer is considered by many serious beer drinkers to be among the best in the world (I tried to imagine getting one of the world's best wines for $12, and said hurrah for beer), and (b) I've probably spent more than that at a ballpark or concert for really bad beer. Cantillon gueuze comes in a bottle with both a cork and a bottlecap. It is best served at cellar temperature, somewhere in the 50-60 F range. It's one of the most unusual drinks I've ever had, an unabashedly tart, fizzy, and cloudy beer with citrus overtones. I expected it might be heavy and unapproachable--Behr had warned as much--but it's hard to imagine someone who likes beer and wine in general, even in a strictly amateur way like me, not finding gueuze not just a cerebral experience, but a refreshing one. I can't wait to go back for a bottle of Cantillon kriek, with sour cherries.
  16. I'm travelling through Vermont this fall, and would love to try some great, distinctive local beers and hard ciders while I'm there. What would you recommend? Names I've heard (from this forum and elsewhere) are Otter Creek, Magic Hat (although some people think they've jumped the shark), McNeill's and Wolaver's. Beyond the world of malt and hops, Woodchuck Cider. But what else should be on my list? And a few other questions: is most good beer in Vermont bottled? Or should I be looking for cask-conditioned beers? If so, are any bars/pubs especially worth checking out? Thanks for your help.
  17. Does anyone know where to find a manufacturer of tin tackers/tin signs for small microbreweries?
  18. Moderator note: The original What Beers Did You Drink Today? Or Yesterday? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: What Beers Did You Drink Today? Or Yesterday? (Part 1)] Today, a rare treat. Three Floyds Dark Lord. It's like a chocolate mocha milk shake, it's so thick.
  19. So, the AZ Beer Fest is this weekend. Anyone planning on attending?
  20. Rich Pawlak

    Back To School!

    And not a minute too soon! I just received this press release this morning: IT’S OPEN ENROLLMENT AT PHILADELPHIA’S FIRST FERMENTATION SCHOOL PHILADELPHIA, PA – The Tria Fermentation School, the city’s first institute dedicated to the study of wine, cheese and beer, at 1601 Walnut Street, Suite 620, will begin offering classes on Wednesday, October 18. Through exciting coursework, students can satiate their intellectual curiosity while drinking and eating the syllabus. Regularly scheduled sessions at the state-of-the-art, 24-seat classroom will be led by winemakers, fromagers, brewmasters, authors and other fermentation experts from all over the world, who will share their area of expertise. “Whether you’re a novice or an industry professional, these classes will help you to better understand and appreciate your love for wine, cheese and beer,” says Tria Fermentation School founder Jon Myerow, who also owns Tria, the innovative café which celebrates the finest artisanal fermented goods. Myerow is already receiving national recognition for this new venture; Food & Wine magazine (October 06) picked the Tria Fermentation School as one of “America’s 50 most amazing wine experiences.” Upcoming classes include: BEER: The Extreme Beers of Dogfish Head, with Sam Calagione, Wednesday, October 18, Calagione, founder and CEO of Dogfish Head Craft Brewery will lead this tasty history lesson covering two of his Delaware-based brewery’s most remarkable beers Midas Touch Golden Elixir, a handcrafted beer based on the beverage served at King Midas’s funerary feast in 700 BC, and his recently released Chateau Jiahu, a recreation of a 9,000-year-old beverage served in China’s Hunan province. CHEESE: The Artisanal American, with Liz Thorpe, Friday, October 20, Thorpe, Director of Wholesale at New York’s famed Murray’s Cheese, and co-author of the forthcoming Murray’s Cheese Handbook, will present her six favorite autumnal American cheeses, sourced from Vermont to Oregon, and crafted by passionate farmer-artists. Wine will be served to complement the cheese. Thorpe will sign copies of her new book. BEER: Brewing with Wood with Rob Tod. Tuesday, October 24, Rob Tod, owner-brewmaster of Portland, Maine’s Allagash Brewery is part of a new generation of American brewers who have taken the beer world by storm with innovative wood-aged beers. He will share and discuss four examples of wood-aged beers from Allagash, along with examples from California’s Russian River and Michigan’s Jolly Pumpkin breweries. WINE: High Elevation Wines from Down Under with Michael Dhillon. Wednesday, November 1, Considered one of Australia’s preeminent boutique producers, Bindi Wines is run by the young and talented winemaker Michael Dhillon, who was educated in the legendary Champagne region of France. Dhillon will share the trials, tribulations and extraordinary rewards of high altitude winemaking and small production—Aussie style. He will pour selections of his extraordinary Pinot Noir and Chardonnay (and perhaps a few surprise bottles) for this exclusive tasting class. WINE: The Allure of the Languedoc with Bruno LaFon, Friday, November 3, Experience Languedoc through the lens of one of its rising stars, Bruno LaFon of Magellan Estates. Students will learn why LaFon, a former Burgundian winemaker from the family of Domaine des Cômtes Lafon, headed to Languedoc to participate in the rebirth of the region. LaFon will host a tasting of his delicious estate wines. WINE & CHEESE: Classic Pairings with Michael McCaulley. Monday, November 6, Learning from Tria’s culinary adventures (and misadventures), we are able to share some helpful pairing guidelines. After covering wine and cheese basics, McCaulley will introduce students to some classic marriages that have withstood the test of time as well as some more modern pairings. McCaulley, Tria’s wine director, is one of Philadelphia’s leading wine educators and sommeliers. BEER: The Dark Side with Tom Baker. Wednesday, November 8, Baker, a highly acclaimed brewer and owner of the recently departed but still beloved Heavyweight Brewery of Ocean Township, New Jersey will debunk the myths and demonstrates the incredible diversity of black beer. Learn that black beers are not all thick and strong (some are lower in alcohol than Bud!), and that their vast range of flavors and aromas offers something for everyone. Baker will lead a tasting of six dramatically different black beauties. CHEESE: Spanish Dairy Rising with Adrian Murcia. Tuesday, November 14, . Join cheese specialist Adrian Murcia, fromager at New York City’s Chanterelle restaurant and long-time special adviser to Tria’s cheese selection committee for a tasting tour of Spain’s finest cheese terroirs. An accomplished food writer and educator in his spare time, Murcia has written on the topic of Spanish cheese for Saveur, Foods from Spain News and Epicurious.com. . For more information, please visit http://www.triacafe.com/ and click on the Tria Fermentation School button or call 215.972.7076.
  21. Rich Pawlak

    BROOKS!

    So, Brooks, please tell us, how did this gig come about? What did it take to get into the Times??? CONGRATS! It is a deftly written piece: http://www.nytimes.com/2006/11/29/dining/2...ing&oref=slogin
  22. Tkrup

    gift ideas?

    I've got a good friend who is the head brewer at a brewpub, and I'm looking for gift ideas from folks who probably know better. I'm looking for neat gadget ideas or esoteric ingredients for brews, but any ideas will help since I'm kinda stumped here. Thanks!!!
  23. Last year each glass was 50 cents. With over 40 breweries on hand this is a great event and a good benefit for the local listener-supported, non-commercial, independent public radio station. I was wondering if anyone else planned on attending? Information can be found here: http://www.klcc.org/post/microbrewfest2006.html
  24. I've recently been broadening my understanding of beer, especially seasonal beers to try and get the freshest and the best. I just came across this list of ten recommended fall-time beers. I've resolved to try them all, starting probably with the Abbey Brown Ale, if I can find it. So I'll put it to the experts and to the egullet community-- Does this list cut it? I'm sure some of you have suggestions for other, perhaps less known of seasonal fall brews. What are they? http://www.novusvinum.com/beer/features/top10fall_beers.html
  25. john b

    Victory Festbier

    Is there is a better "domestic Oktoberfest" than this one? I can't get enough of it.
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