Cocktail Confessions

Yup, that’s pretty much how long my “non-drinking” stint lasted.  I’m so ashamed.

My buddy called me yesterday and wanted to see if I’d meet him over at Cismontane Brewery after work for a beer.  I actually said “No.”  I told him I was on a new medication (true) and really shouldn’t be going out for a drink, and in the back of my head I thought by not going and being tempted I’d even save some money I’d most likely otherwise spend.  Double-win for me.

But unbeknownst to me, my wife invited said friend over for dinner instead, so when I got home at 5:45pm last night, I was greeted with a six-pack of Smithwick’s Irish Ale (by Guinness), one of my new favorites.  Damn it!!  I tried to play it cool, not only for them, but myself as well and justified in my head that ‘one beer will be okay’.  Yeah, we all know how that goes.

By the time I was outside getting my grill on with some HUGE steaks (none of us finished them by the way…at least I’m proud of my ‘portion’ control…I could have eaten the whole thing, but glad I didn’t), beer number two was almost already finished and by meal time, I did in fact have beer number 3.  *Sigh*

I really enjoy Smithwick’s Ale.  It’s pretty light in flavor, and you know it’s going to be good if it’s backed by Guinness.

So dinner was steak with a hint of Jeff Foxworthy’s BBQ Sauce (not bad), jalepeno artisan bread (1 slice for me), smokehouse BBQ bourbon beans, and a baked potato (sans cheese).  As you can see, I opted out of the cheese for my potato, ate only 1/2 my steak, and limited myself to one piece of bread and skipped desert.  At least it was a half-hearted attempt to be good, and I was in fact satisfied, but I’m feeling guilty this morning I never made it a complete 3 days without an adult beverage.

For breakfast this morning, I diced up some of that left over steak and combined with Egg Beaters and some southwestern salsa in a grilled tortilla for my own steak & egg breakfast taco.  Pretty darn yummy with my coffee, and I’ll be having two turkey sandwiches for lunch today with some spinich leaves, organic yellow mustard and a slice of colby jack cheese.

by Richard Goldsmith

The craft brewing explosion of the last decade has created a thirst for beer with much more character. This has opened the door for over the top flavor profiles – from high gravity beers that are more like liquor to thick and hearty triple stouts. But one of the most popular styles right now wears an overdose of hops as a badge of honor. These intensely bitter and bracing beers feature a pronounced bite that stays in your mouth all the way to the bottom of the glass…and beyond.

These brews tend to be India Pale Ales, a traditionally hoppy-flavored beer that measures high on the international bittering unit (IBU) scale, which is used to measure hop bitterness in beer. While they’re not necessarily the beer you want to down to quench a thirst worked up raking leaves or shoveling snow, they can be a great match for many rich and hearty foods that fit the season. At their best, hoppy brews work similarly to an acidic wine, clearing the palate for another taste of heavy, cold-weather grub. So cook up on something your cardiologist would disapprove of and settle in for a leisurely autumn evening with some of the hoppiest beers in the world – like the ones listed below.

Bell‘s Hopslam – A seasonal Imperial IPA that generally hits shelves in the dark of Winter, Hopslam can be found on some shelves and ordered online year round if you look hard enough. It’s a hazy gold in the glass, with hops absolutely dominating the aroma and flavor. The flavor is bitter to the point of being brutal, but balanced out by a hint of citrus. The more you drink, the more grapefruit and pineapple notes come through, but that may have something to do with the beer being bottled at a relatively high 10 percent ABV.

Founders Devil Dancer – This triple IPA does an impressive job of skirting the edge without dropping off the cliff of good taste. It’s a hop-bomb, no doubt about it. Ten hop varieties are mixed and its dry-hopped for 26 days, coming out on the other side astonishingly complex. The hops dominate the creamy mouth feel but still leave room for some citrus and a barleywine-like caramel and toffee overtone. Judicious use of malt enters the picture too, counteracting some of the bite. Even so, the brew just shouldn’t hang together in a cohesive whole, but somehow Founders found the secret formula.

Moylan’s Hopsickle – Another Imperial IPA, this one pours a nearly luminous orange and the hops don’t cover up the characteristic citrus and spice as much as other beers in our tasting. The bitter aftertaste mixes in an almost piney resin and just a little caramel malt. Much easier drinking than many Imperial IPAs, the dry finish and more forward fruit flavors make this the standout of the tasting to pair with a meal. Those relatively easy-drinking characteristics can catch up with you though. At 9.2 percent ABV, and disguising the heat of the alcohol under the intense hops, Hopsickle will sneak up on you.

Victory Brewing Hop Wallop – Dominated by hops from aroma to flavor, even the mildly sweet fruit, citrus and creamy smooth malt forming a backdrop can’t clear the lingering bitterness off the palate. It’s unapologetically bitter, but with a full body and enough alcohol at 8.5 percent ABV the effect becomes muted as the bottles go by. Paired up with strongly-flavored food that can cut through the intense hops, it’s a refreshing draught. On its own, it’s a beer to savor, coating your mouth with a strangely addictive citrus and hops combo that could overwhelm more delicate palates.

I can’t take credit for this list.  The author is actually Richard Goldsmith and I found this article online.  Try some of his suggestions and report back.

Football season is upon us, and while that certainly means lazy Saturdays and Sundays on the couch relaxing with beer in hand and pizza on speed dial, it also means early mornings firing up the grill with like minded fans in crowded parking lots. This time of year is for tailgating more than any other, and no exhaust pipe party is complete without cooler full of brews to wash down the nicely charred brats, burgers, wings, and pots full of chili.

You could, of course, buy a case of Bud and call it a day. But when there are so many spectacular brews to choose from it seems almost sad to pair an awesome day with the Bears, Vikings, Giants, etc. with anything but a beer perfectly suited to a crisp Fall day with good friends and greasily delicious food cooked over hot coals. And if you end up shirtless and painted in team colors along the way, that’s the mark of a day well spent.

Here are a few bottles worth packing in the cooler alongside the face paint:

Great Lakes Brewing Dortmunder Gold – Brewed in Cleveland, a town with a proud football tradition and a contract out on Art Modell, Dortmunder was originally called The Heisman, making it just about the perfect beer to pack up for a productive Saturday of college football. A nicely balanced lager with an easy drinking malt and hops combo, it pours a rich gold – though it’s unlikely to make it into a glass before a game. What’s especially impressive is how much hoppy aroma and flavor is packed in without making it a bitter hop-bomb, as so many beers of late seem to be. It’s toasty and warming, despite having a relatively light-body, with a crisp finish and almost creamy texture.

Penn Oktoberfest – Just across the border in Pennsylvania, Cleveland’s arch-rival Pittsburgh brews up beer fit for a day of food and football at the Pennsylvania Brewing Company. In this case, it’s a traditional German marzen that’s just heavy enough to fortify against the cold without being so heavy you have to go easy on it in order to pack in a couple of more burgers. Nice yeasty aromas abound, with dry malt on the aftertaste and some interesting fruit up front. It has a little citrus to it with just enough carbonation to cut the grease from nachos and the massive quantities of grilled meats customary before taking in a game.

Narragansett Porter – The Patriots are still among the class of the NFL, so, with any luck, drinking like one might help out your team of choice. Narragansett Brewery is located on the cusp of Patriots country in Providence, Rhode Island and, not surprisingly, puts out cans that are right at home packed into a pregame cooler. The company’s porter in particular is a nice change of pace. The nearly black brew is complex and heavy on the malt with an appealing tartness that seems almost out of place in a porter. It’s not as heavy as many other porters, with fairly gentle carbonation and an easy sweetness that doesn’t get cloying after three or four, thanks to a touch of bitterness from the hops. Plus, the brewery’s “Gansett Girl” blog makes for some solid conversation around the grill.

Shiner Bohemian Black Lager – No tailgating brew list would be complete without a beer from the heart of Texas. Located west of the Texans and south of the Cowboys, Spoetzl Brewery has been in business since 1914 and the brewery’s flagship, Shiner Bock, is a common sight at college and pro football tailgating all over the state and country. But the company also brews up a black lager called schwarzbier. With far more body and lip-smackingly bitter hops flavor than the average lager, it pours a deep black with some ruby highlights. Roasted malt flavors come through clearly, bringing out some coffee and sweetness, but even with the complexity and fairly bold flavors it’s easy drinking. There’s some unfortunate graininess to the texture, but if there’s spicy foods at the party, this is the beer to bring. Though there’s some heavy carbonation to the beer, so watch out for some impressively fiery brew-inspired belching.

Mark your calenders, and for good reason too.

We all know what September 11th means and stands for.  There’s no denying it’s a pivotal and defining moment in our nations history no matter what ethnic or religious background. 

While there are indeed multiple ways to show your respect, mourn, and remember your own way there is also an annual event held at Hidden Valley Park in Irvine, CA.  It’s near Wild Rivers and the old Verizon Amphitheatre where the 405 and 5 FWY’s meet.

The Orange Country Brew Ha Ha is an event to help show appreciation to our firefighters for both serving and protecting us.  It’s a beer festival where a portion of all proceeds collected will be donated to benefit The Fallen Firefighters Foundation, a non-profit organization that is leading the effort to honor America’s fallen firefighters.

There is scheduled to be over 50 of both San Diego’s and Orange County’s finest breweries.  This should include a selection of over 100 (yes one hundred) crafted beers for your tasting and enjoyment.  Hours are from 12pm to 3pm, Saturday, September 11.  I believe parking is free and the park is very nice, large, and secluded from civilization.

General admission is $35 in advance ($40 at the door, cash-only), so go ahead and buy online.  VIP is $45 and includes 2 extra tastes, VIP parking, 1 hour early entry, and a free beer appreciation seminar (?).  There’s also a $60 Gold VIP deal too, but you can go to the website to check that out and what you get.

No one under 21.  They will have designated drivers available for a $10 fee.

Some extras you can look forward to:

• Over 100 craft beers
• Commemorative festival glass
• Ten 4oz tastes (you can buy more tastes)
• Beer tasting seminars
• Free parking, soda, and water
• More, but too boring for me to list..

*Santa Fe burger courtesy of FoodTV

So I realize I’ve been a little light on the recipe’s this summer. Not much of a cocktail and grilling blog if you don’t have the content to back it up once in a while. I’m still working on some “how-to” video’s for smoking a brisket…it takes a lot longer than you think, but I made some good headway this past week and I should have the first one posted soon.

Anyway, the kids should be headed back to school soon (if they haven’t already) and summer is starting to wind down, so I think this recipe will fit in nicely. It’s relatively easy, yet looks and tastes like it may have taken some real time and effort, and could be the star of the last summer hoorah.

I give credit to my wife for finding the basis of this recipe from her own online searches. It’s basically a Bobby Flay inspired recipe that stands out great on its own, but like most things, I like to make my own adjustments and spins on discovered recipes and try and make it my own.

This cheeseburger has it’s flavors rooted in the Southwest, a favorite of mine. The queso sauce is rich and spicy and replaces the traditional ‘processed slice’ we’re usually accustomed to, and allows a platform for the roasted pablano chili’s to cling to. Some blue corn chips give the burger an unexpected textural surprise along with their salty crunch.

Ingredients

Burgers

• 1 large poblano chile
• 2 1/2 TBS canola oil
• Kosher salt and freshly ground black pepper
• 1.5 LBS ground chuck (80% lean) or sub 90% lean ground turkey for healthier alternative.
• 4 large gourmet burger buns, split & toasted. (Check local bakery for fresh goods like a nice ciabatta or potato bun.  Try and avoid the generic burger buns)
• Handful of blue or yellow corn tortilla chips

Queso (cheese) Sauce:

• 1 TBS unsalted butter
• 1 TBS all-purpose flour
• 1.5 cups whole milk. (*sub 1/2 cup milk with heavy cream if available for a richer, creamier taste)
• 8 ounces Pepper Jack cheese, coarsely grated (about 2 cups).  (*Sub Monterrey Jack for a slightly milder, not as spicy alternative if desired).
• Dash of dried chipotle powder for earthy, smokey flavor (*optional)
• Kosher salt and fresh ground black pepper.

Directions

1. Coat pablano chili with 1 TBS of canola oil and season with salt and pepper.  Place on grill, medium heat, and turn every few minutes until skin begins to char and bubble on all sides.  Remove chili and place in paper bag or bowl covered in plastic wrap and allow to steam for 15 minutes.  Peel, stem and seed chili at this point, then coarsely chop and set aside for now.
2. To make queso sauce, melt butter in small saucepan over medium heat. Whisk in flour and cook for 1 minute. Add milk/cream, increase heat, whisk constantly until slightly thickened (approx 4-5 minutes).  Remove from heat and then whisk in cheese, a little at a time, until melted.  Season with salt, pepper, chipotle powder.  Keep warm.
3. Divide meat into 4 equal portions.  Form into 3/4″ thick patties and make small depression in the middle of each with thumb.  Season both sides with salt and pepper.  Using remaining oil (or cooking spray), coat grill and cook burgers over medium flame until desired doneness.
4. Place burgers on toasted bun bottoms, top with a few tablespoons of cheese sauce, a few chips, some of the pablano, then of course, toasted bun tops.

So now the beer pairing:  Personally, I really enjoy Mexican lagers with my Southwestern food.  For me, Negro Modelo is a no-brainer.  Maybe even Modelo Especial or Dos Equis.  Make sure you have plenty of sliced limes nearby.  If Mexican beer isn’t your thing, how about other domestic lagers or an ale?  These pair very well with summer beef dishes.  Try a Fat Tire amber ale, or maybe even Land Shark or Long Board lagers.  They all have a crisp and clean taste in my opinion.  And you can’t go wrong with any of the seasonal summer crafts from Sam Adams.

Now here’s a college art project I can get behind and study for!! 

Just enlist one weed smoking artist with unkempt hair, one mechanical engineering major that needs to get out and breathe some fresh air, and a fraternity (or two, or three) to volunteer their resources, and voila…

BOXEL was created by some University of Applied Sciences students in Detmold (Germany) over one week, tasked with the challenge of creating a summer pavilion in 1:1 scale. Apparently, the beer boxes are not merely stocked on top of one another, but “freely organized,” with slats, screws and bracings holding it all together.

Now hopefully the tear down wil be just as fun.  Maybe some extreme sports enthusiasts who like demolition stunts?

American wheat ale, or American light wheat as it’s also known, is perfect for the hot summer months

This all-American version of a German-style hefeweizen originating in the Pacific Northwest ranges from pale to golden in color and can be quite hazy if not filtered. It has a long-lasting head with a crisp and refreshing taste, and somewhere between a light to medium body.

Unlike their German weizen counterparts, you will not find the telltale flavors and aromas of banana and clove because they are fermented with normal ale yeast. Still, there might still be some fruitiness in the aftertaste coming from ale fermentation.

This style is often served with some kind of citrus fruit wedge to cut the wheat or yeast flavor but is not really needed to enjoy the style.

Its average alcohol by volume (ABV) range is 2.8-7.0 percent

Topher Tastes It

1. Bell’s Oberon Ale from Bell’s Brewery, Kalamazoo, Michigan
(5.80 percent ABV; Available: Summer Seasonal March 30th till October. Current Distribution Area: AL, FL, IA, IN, KY, MI, MN, MO, NC, ND, OH, PA, VA, WI Available in Bottles and on Tap)

Loved it.

I poured it from a 12-ounce bottle into a regular old American pint glass, and the first thing I noticed is that it had a nice, thick, almost eggshell-color head and stayed on the beer till the end. There was a hazy pale yellow color to the body of the beer.

Next, it had a somewhat sweet smell that reminded me of the smell of homemade wheat bread. It wasn’t overpowering, but it was there.

The taste … now, this is where this beer shines. There is a defined crispness to with a citrus flavor and a little bit of that wheat beer flavor in the end.

2. Samuel Adams Blackberry Witbier from Boston Beer Co., Boston, Massachusetts
(5.50 percent ABV; Available: Year Around. Available in Bottles and on Tap)

This one’s from the kings of the craft beer movement.

I had this beer on tap, poured into a American-style pint glass.

The beer had a nice straw yellow color, with the creamy-looking head that did not last long on the two pints I had. That was OK, because I did not let this beer stay that long in the glass.

Yes, there are blackberries in this beer. You can smell them the second you get it in front of you. There is also a slight spicy scent mixed in with the blackberries, but I was not sure what spices I smelled.

The taste was a bit malty on the first sip, but again, the blackberries showed through and gave the beer a light but distinctive fruit flavor that I quite enjoyed – very light and easy to drink.

3. Terrapin Rye Pale Ale from Terrapin Beer Co., Athens, Georgia
(5.50 percent ABV; Available: Year Around. Current Distribution Area: Ga, Fl, Tn, Al, Va, Pa, Nc, Sc Available in Bottles and on Tap)

This is the beer that launched Terrapin. Back in 2002 the Rye was the first beer John and Spike brewed…at the time it was only available on draft only in our hometown of Downtown GA. That year it won the gold medal for American Pale Ale at GABF.

They brew this beer with 10 percent rye, but it is good American pale ale all the way!

I had this poured from a bottle in to the standard American pint glass, and it had a great honey yellow color that almost bordered on copper at times. The head was a cream color and was not as thick as I would have liked.

I smelled the hops and some spiciness right off, and there was also a hint of citrus in there to round it all out.

The rye is there, full and up front in the flavor of the beer, and a bit of sweetness also. I had an ending of the hops coming through as an aftertaste, but it was all well-balanced and really a great-tasting beer.

It was a very good beer that puts a different twist on the standard American pale ale style. It’s very drinkable, and I would not have a hard time sitting around and drinking more than one in a row.

There you go, some good beer and some good info.  As always, go out and try some new beers (in moderation) and remember that the best beer in the world is the beer you like to drink!

Taken from Fox News:

A 110 proof beer, the world’s strongest, was launched Thursday by a British firm selling the tipple for $762 a bottle.

The blond Belgian ale, named The End of History, is an astonishing 55 percent alcohol by volume (ABV) and is presented in a case made from stuffed animals, including stoats and squirrels.

Made by BrewDog, based in Scotland, the beer is infused with fresh juniper berries and nettles from the Scottish Highlands and was developed using an extreme freezing technique.

Hundreds of pints of beer were used during the process, which was repeated dozens of times to produce just enough for a 330 milliliter bottle — hence the record breaking cost.

James Watt, the company’s co-founder, said: “This is the beer to end all beers.”

BrewDog drew criticism last year over the launch of a 32 percent beer, which was later trumped by a German brewery that produced a 40 percent strength liquor — BrewDog then created Sink The Bismark, at 41 percent.

However Watt said The End of History was made to offer beer drinkers more choice: “We want to show people there is an alternative to monolithic corporate beers, introduce them to a completely new approach to beer and elevate the status of beer in our culture.”

He said the first two bottles were sold to a beer fan in Denmark.

Quinn's

I don’t usually do a lot of restaraunt reviews, but I thought I’d take the time to tell you about a little place in Old Town Tustin, CA that I discovered on my own a few weeks back.  Plus it doesn’t hurt to get a little extra content and broaden my wings here once in a while, especially when it’s an interesting place and compliments my own website.

Quinn’s Old Town Grill is located at 405 El Camino Real in the historical district of Tustin, CA (see map below).  Old Town Tustin is a few square blocks of early Californian living centered around restored buildings dating back to the 1880′s.  I won’t bore you with all the details, but if you really want to learn more about some of the old town highlights and points of interest on your own, go ahead and click here.  In my own personal experience, you can cover the district in just a couple of hours on foot, so I suppose it could make for a decent afternoon discovery and adventure walk on a nice afternoon.

Anyway, Quinn’s opened up in the heart of old town back in 2007, although the building has been around quite a while longer.  From the outside one would suspect it’s an Irish pub, with its green awnings and beer signs indicating Guiness and Harp are sold there.  But it’s not your typical Irish pub with dartboards and loud rock/Celtic music.  In fact, it’s kind of a throwback to earlier times with decor that looks like it was held over from a cozy bistro circa 1950, complete with period black and white photography of the area.  Inside you’ll find the rustic brick walls, large oak booths, traditional dining tables and a short wall that can seat approx. 15 patrons at the bar alone.

They have daily lunch and dinner specials, and of course have special events centered around holidays such as Mother’s Day, March Madness, Easter and of course St. Patrick’s Day (just to name a few).   In addition to the beers on tap and Guniess and Harp I mentioned earlier, they also serve wine and have happy hour daily from 3pm to 6pm, and Irish Coffee is always $4.95.  On Tuesday evening they also have table to table roaming magician (which will explain the playing cards tacked all over the ceiling).

It’s very relaxing inside and dress is casual, although during lunch hour you’ll see people in business attire from the surrounding area.  On the few occasions I have been there the staff have all been very friendly and personable.  Often the bartender will also serve as a waiter to some of the closer tables and each time they have engaged either me or someone in my party to friendly conversation.

The variety of food is decent and not limited to Irish fare, although if you are looking for that, there are somewhat re-interpreted classics there.  For instance, I had Shepard’s Pie the first time I was there and it was more like a hearty stew topped with mashed potatoes than the more traditional means.  The Shepard’s Pie was good, with fresh ingredients, distinctive lamb, and was served piping hot…however, my carrots weren’t fully cooked that time and were a bit on the raw side, but that was my only real complaint.

The sandwiches are a good portion and fresh as well.  My friend Brian recently tried the Reuben and said it was one of the best, if not the best, Reuben he has ever had.  It did look good and the meat was piled on.  I myself tried The Royal Dublin, a chicken salad like concoction with fresh apples, pistachios and golden raisins blended in on squaw bread.  Served with a little hot mustard on the side (had to have horseradish on it), it was very fresh and good as well.  Brian also tried the soup of the day which was a fish medley that he said was enjoyable as well.  It had fresh prawns, and scrod in it as well as many other ingredients.  Who uses scrod these days?  I just like saying ‘scrod’.  Scrod.  There, I got it out of my system.

Reuben *pic taken by Brian

They have a decent variety of sides as well, including fresh fruit salad (it was fresh), shoestring fries, and salad.  I was disappointed with the steak fries.  They weren’t anything special or seasoned, they just seemed like typical frozen fries.

Of course they have various other foods including Napa chicken, Sand Dabs, Halibut fish & chips, prime rib, and plenty of steak cuts, chops and other selections.  I can’t really do it justice here, so I recommend going to their website

If I were to make one complaint, it would have to be about the appetizers.  They just seem too standard and run of the mill for the rest of the menu, and somewhat pricey for appetizers.  Sure, they are discounted during happy hour and a few of them might seem fine at home, but only at the bar as finger food.  While at the end of the day, it is a just a bistro with an air of Irish flair to it, but just seems odd to have Thai chicken skewers and shrimp won ton present.  I suppose the fresh oysters on the half shell and jumbo shrimp ($ .75 ea. happy hour) may make up for it though.

I also judge places on their ice tea.  A lot of places say they have fresh ice tea, but in reality if the tea is served cloudy it really isn’t fresh.  Also I can always tell if it is from a syrup, concentrate, cheap tea powder, or stored in a metal or glass decanter.  While Quinn’s ice tea isn’t the best I’ve ever had (fresh filtered black Ceylon leaves), it is definitely fresh (i.e. clear) and superior to most establishments.  Always a good sign in my book.

Overall I’m kinda struggling on how to fairly score the place and on what scale.  Taking all things into consideration; friendliness of staff, decor, atmosphere, main dishes and selection, portion size, appetizers and sides, freshness, and bang for your buck I’d think Quinn’s Old Town Grill is a 3.75 out of 5, but easily one of the spotlights in Old Town Tustin.

My empty glass next to my growler of Stone IPA

Yesterday was a tough day.  Hell, it’s been a rough past week.  My job has been down right silly on occasion with all the ‘busy work’, trying to keep aging systems alive that are well past their prime that should have been retired a few years back.  But in the mindset of squeezing blood out of a turnip, my employer (in their questionable wisdom) would rather spend more money in labor costs and time farting around jury-rigging limping equipment  than to actually buy something that was built within the last few years.

In one aspect, I shouldn’t get mired down too much in this backwards thinking.  Their continued inefficiency equates to a certain level of personal job security.  The flip side, however, often leads to long days, frustrating moments and colorful metaphor’s aplenty spewing from my pie hole.  I continually cross my fingers to the deities of abandoned tech should that they smile upon me this day and things start up without a hitch.

By the time I got home from work last night to see my step-daughter once again doing absolutely nothing, (par for the course) I couldn’t have craved an ice cold one anymore than I was at that particular moment in time.  I recalled earlier in the week, my neighbor was gracious enough to offer to fill my growler with Stone IPA as he had toured the brewery with some potential clients.  I pulled a pint glass from the cupboard and poured myself 16 ounces of amber elixir.  Like Pavlov’s dog, I began to salivate.

I can’t recall the last time a beer had tasted so good and gave me so much satisfaction. I sat before my 42″ plasma TV, remote in hand and allowed myself to sink into my suede recliner until it seemed my phyiscal form melded to every nook and fold offered up.  My IPA was so cold, that even in the room temperature pint glass, the head seemed to be on the verge of crystallizing into a frothy slush. 

The first sip was pure heaven.  I closed my eyes in anticipation and to help block out all offending distractions, (including my daughter).  As the freshly brewed IPA cascaded over my tongue, the distinctive taste of hops danced across my palette and it seemed as if the stress of the preceding days began to dissipate from my body like the morning fog loses to a rising sun. 

The second and thirds sips were just as good.  Hell, the whole glass was fine.  And what made it even better?  I drank it as I watched the season premiere of Friday Night Lights.  It just happens to be the fifth and final season of the show, and I personally think its one of the best and under rated shows on broadcast television. 

And better yet, it’s actually about something other than the 100+ crime, medical, and legal dramas that saturate our airwaves.  It’s about good old fashioned Texas high school football in the good ‘ole all American town of Dillon.  They are able to keep it fresh by bringing in a partial new cast (as many of the students graduated last year), and the head coach has moved to a rival school on the other side of town, better known as East Dillon and their team, the Lions.  It really is a fabulous show, and I am so bummed to know this is the last season.  I’m not super big into sports, but this show offers up enough action and story to feel like you’re actually rooting for your own home team

But can it get any better that beer and football?  Well, yesterday it couldn’t, and I tell you, once in a blue moon a nice cold hand crafted beer can really turn your mood around.  It did mine.