writings

Beers 1,060 – 1,064: Including the Phantom Addition

// October 11th, 2011 // No Comments » // Beer

It was a packed long weekend, I might get into a few of the other details, but since most of the interest around here nowadays is in what I drink let’s have at it:

The Ghosttown was one of the weirdest beers I’ve ever had. It would seem cost prohibitive to add absinthe to a beer but that’s certainly what I tasted. It wasn’t a thick or heavy stout, running somewhere closer to a dark brown ale with odd flavouring than a stout. The Goliath was a traditional English Bitter, well done but not worthy of adulation and praise by any means. The Vobiscum Triple was tasty enough, and hid its 9% well, but I’ve had far, far better triples in my time. I still hold good memories of their Blanche, though.

Ah, King Goblin. So if you know much about beer you’ve probably tried Hobgoblin, unless you were scared off by the “lagerboy” insults of the label. King Goblin takes the 5.2% Hobgoblin and waits until there’s a full moon (for serious), then removes the pale malts and adds some Sovereign and Cascade hops to the Styrian and Fuggles to create a stronger tasting, darker 6.6% brew that bears some similarities, but is really more than “stronger Hobgoblin.” I loved it. I’m always amazed at Wychwood’s ability to churn out full-flavoured, strong ales that also refresh. It’s tough to do.

So where’d beer 1,060 come from? Research. I was updating Facebook Timeline on the weekend with my old vacations, sorting through old blog posts here, and found an entry indicating I had enjoyed a Samuel Adams Cherry Wheat years ago. Who knew? It’s on the list.

 

Beers 1,055 – 1,059: Indie Ale House, Beau’s, Great Lakes

// October 7th, 2011 // No Comments » // Beer

It appears everything I’ve done in my life has brought me to the point where people either know me for drinking beer or social media, sometimes both together. I guess everybody needs to be good at something.

So this week came the opportunity to combine my two loves as long time friend of OA, Alex, who’s been hard at work on writing ebooks lately, offered to ply me with craft beer in exchange for stealing my Foursquare secrets. I’d link to his books but I think it’s a secret that I’m leaking him this info, and let’s be honest, if you wanted to read books referencing me there are other options.

So for those wondering beers number 1,055 through 1,059 were:

Indie Ale House is new and it’s a great first effort, what you’d expect from a West Coast pale ale with fresh hop aroma and great malty/hoppy balance. Beau’s regularly churn out awesome stuff, and it reminds me I still have a numbered first edition Bog Father in my cellar to crack. The Great Lakes lineup, split amongst Burger Bar and Volo, were all great and likely had in order of preference. I’d had high hopes for a peppercorn saison, and while it was good, I wanted it to be great. Still, how Great Lakes continues to turn out what seems like 15 great beers a week is beyond me.

Drinking and interviewing in Toronto

 

Cellar Pull: Schneider Aventinus Weizen Eisbock

// October 3rd, 2011 // No Comments » // Beer

I can’t add a number to the Schneider Aventinus Weizen Eisbock only because I had it for the first time long ago. Tonight’s selection came out of the beer cellar where it had been stored since its purchase in 2009. In its two years of aging this 12% eisbock has likely advanced to at least a 16% strong beer, and it acted as such. The aroma was heavy in alcohol and the taste even moreso, balanced in a well made, malty eisbock that had smoothed considerably in its time away.

Starting to think “clearing out the cellar” isn’t going to be the hardest job I’ve had.

12% Wheat Eisbock from Germany

 

What May Seem Like Love

// September 28th, 2011 // No Comments » // Christianity, Music

I’m taking in the new Wilco CD this morning. Can I still call it a CD or is there a new name for the post-disc/sleeve era of music ownership?

The final track, One Sunday Morning (Song for Jane Smiley’s Boyfriend), tells the story of a man’s struggle with his father’s rejection of his lifestyle, based around the father’s belief in God. It’s a haunting, beautiful song launched out of a dinner (apparently) where Jeff Tweedy met said boyfriend and heard the story told here, ending in the boyfriend’s relief at the death of his father. An interview with Jeff Tweedy at chicagomag.com offered this gem: “Now he’s going to know he was wrong and that there is an only loving God.”

Which begs the question from me: “Why do people always assume all loving means all accepting?” Give it some thought.

 

How Much Would You Pay for Art?

// September 27th, 2011 // No Comments » // Food, Insight

Add Domino’s to the ever-expanding list of fast food chains introducing healthy and artisan menu items. Below the fold you’ll find their new ad featuring lovable Fabio Viviani of Top Chef as the fumbles to introduce Domino’s Artisan Pizzas through his trademarked broken English. These pizzas are made with hand-stretched crust and topped with your choice of Spinach & Feta, Tuscan Salami & Roasted Veggie or Italian Sausage & Pepper Trio. Best of all? Only $7.99!

I’m going to ignore the use of stereotypical “foreigner who can’t speak English”, that never gets old. Nor ask questions like “if these are hand stretched and artisanal then what are their supposedly improved regular pizzas they spent the last two years promoting?” I’ll simply ask the question “can you make an artisan pizza featuring salami from the Tuscan region of Italy for $7.99 at home?” Of course you can’t. Nor can you make a burger out of prime rib for $3.99, which hasn’t stopped A&W from releasing their $3.99 Grandma Prime Rib Burger.

Perhaps the only thing worse than trying to convince an uninformed public that you’re delivering them real food for discount prices is trying to convince me you’re healthy. Burger King is now adding salads, oatmeal and smoothies to their menu to compete with McDonald’s and Wendy’s, they of the lettuce dredged in bleach and 500 calorie toppings.

Perhaps fast food chains like Domino’s can stop wasting time introducing artisan pizzas that won’t be here in two years and spend more time focusing on what brings people to Domino’s in the first place – inexpensive comfort food of questionable nutrition. Possibly without the racist ads as well?

 
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