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.

One of my best friends, Brian Liles, has honored me by requesting that I be his best man for his upcoming wedding this October 9th.  As part of the un-written, yet somewhat obligatory and expected duties of the best man is to plan the much maligned ‘bachelor party’.  However, we aren’t all bachelors and young studs ourselves anymore.  Long gone are the fraternity like shenanigans one might come to expect from a group of guys in their twenties.  I don’t expect any “Hangover” moments with strange babies, escaped tiger’s, or getting punched out by Mike Tyson.  No, we’re all hovering around 40, give a take a year or two….many with our own families, obligations, and somewhat tamed morals.

It’s not an easy task to undertake planning a ‘crazy’ and memorable event when you’re married yourself, have never met most of the invitees to understand their likes, dislikes, and personalities.  Also, getting the actual list of names from the groom himself was an exercise in pulling teeth.  See, I asked Brian close to three months ago to send me a list of names of those he’d like to include, and reminded him every other week or so for the next two months.  I finally received a list about 2 weeks ago and have sent out an appropriate invitation via eVite, (the digital norm these days) and am anxiously awaiting replies.

There were a few caveats to the initial brainstorming, some that didn’t go over to well with some of the guys, but in all honesty a moral relief and un-burden to myself: NO STRIPPERS.  Like I said, I’m not 19 years old anymore, or 25 and the thought of bringing any ‘exotic dancers’ into my home for a few hours or going to some sleazy, over-priced gentleman’s club just doesn’t sit well with me anymore, so I’m glad Brian made it clear up front he wanted no part of that.  I did get a few ribbing’s from some of the guys, but I figure that’s what the Internet is for these days….you want a few jollies?  Go watch some stuff for free in the privacy of your own Kleenex filled office.

We were then going to rent a party bus and head down to Stone Brewery near Carlsbad, CA, take the tour, eat some gourmet food and taste various brews.  But even though the thought of having a designated chauffeur was nice, the cost of renting a bus for 8 hours, paying for gourmet food and craft beers, and not having a list of initial invitees made the idea a little hard to put into action.

We thought about doing a bar crawl in Newport Beach or surrounding cities, but again, the idea of some of us possibly getting lost in transit, separated, sitting in traffic, or a few of us cheerfully volunteering to be designated drivers for the rest seemed to be a bit more complicated than anyone was willing to admit.

In the end, Brian, Steve, and I hashed out our ”un-bachelor” party over lunch about two weeks back.  We settled on going out to Cook’s Corner for the afternoon, enjoying a few pitchers of beer under the sun at a watering hole close to my home.  At approx 6pm, we will all come back to my house (only a few short miles away), relax and continue the festivities in the privacy of my backyard.  There we will have a BBQ, a fire, and plenty of beverages.  I have extra room if anyone needs to crash, no waitresses to tip, no worrying about lines, traffic, driving, spending crazy money, etc.

I know Brian’s fiance voiced some initial concerns over Brian having a party to begin with and even floated the idea of having a ‘joint’ bachelor-bachelorette party.  Uh, “NO”…we aren’t that progressive.  That’s one thing I don’t get (and sorry Shea if you read this), but it’s my understanding that she had her own ‘get together’ planned out but was somewhat troubled when Brian announced that the guys were having a gathering.  Whaaa..??  I don’t care if they call it a ‘bridal shower’, ‘gathering’, ‘luncheon’, or whatever….it’s basically a female ‘bachelorette party’.  What ever games and gossip they do there amongst themselves is their issue and has nothing to do with the guys.  Seems a bit like a double standard in my book.  We laid it right out on the table…we’re going to Cook’s Corner, then a BBQ at my house.  How is that any different Mr. Cochrane?  Case closed, move to dismiss.

Anyway, I digress. 

I was able to contact Cismontane Brewery in RSM and get a 1/4 keg of their IPA for my home gathering.  Food-wise, we’ll have beer brats with grilled garlic seasoned onions and roasted poblano peppers on french rolls, black and blue potato salad (meaning it contains blue cheese and bacon), chips, dip, salsa, two different styles of buffalo wings, and most likely some carne asada as well.  There will be a little whisky to be had, a fire in my backyard fireplace, music from my stereo, but most importantly a gathering of some great guys.

Out of the 12-15 or so that are attending, both Brian and I know a handful dating back to our elementary and junior high school days.  A couple of them we haven’t seen in close to twenty years if not longer, so there will be plenty of catching up for a few of us, and plenty of pictures to be taken along with many new memories and hopefully re-connections to be made.

No, it’s not gonna be a night of high stakes hijinx, but should be a really good time for all in attendance.

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..

Well, anyone up for another foodie review?  Good.  This past weekend I had the pleasure of getting out of the house with my buddy Jon, and we decided to head just slightly out of our geographical comfort zone and head up to the city of Orange.  There’s a lot of interesting restaurants of all ethnic varieties scattered throughout Orange and some really interesting digs in Old Town Orange.

Well, I had a hankering for some BBQ this summer evening, so I suggested to Jon that we open the sunroof up on my Ford Edge, crank up the tunes, drive up HWY 241 and head into Orange the back way and mosey into old Johnny Rebs’.  I’ve been to Johnny Reb’s a handful of times now and it is an interesting place to say the least, and I’d suggest it to anyone who wants a little something different in the barbeque experience.

There are 4 Johnny Rebs’ locations in CA and you can visit their main page and click on the ‘locations’ link to see them all in case you ever make it out to the Golden State.  Personally, I think the one located in Orange is the nicest looking of the bunch.  It has a very unique street facade, that while looking slightly out of place in a somewhat modern city, brings a down south charm to the neighborhood.  It often reminds me of a themed ride you may find at Knott’s Berry Farm or some other Californian ghost town like Bodie.

Red Trolley Ale served here.

Rebs’ was established in 1984 and tries to bring in the influences of Texas, Georgia, Louisiana, and North Carolina to the forefront in it’s aesthetic style, food choice, and hospitality.  According to their own website, it was Zagat rated as the Best BBQ Restaurants in Southern California (2004), although its not clear which location.  To be blunt and honest though, a lot of BBQ joint have sprung up in the last few years and I daresay I think I’ve had some better BBQ in 2010 such as Bad to the Bone in San Juan Capistrano, CA amongst a few others as well.

Speaking of hospitality though, Johnny Rebs’ does excel.  Everyone there is extremely nice and helpful and I find the staff generally chatty and pleasant, often coming around the table more than a few times to check on your meal, your satisfaction, or if you need anything else.

Johnny Reb's, Orange

The place itself is a site to behold, both inside and out.  As I mentioned earlier, it has a really nice ‘rustic’ vibe, both inside and out, and the setting and decor itself transports your mind back in time.  I think older folks and kids alike will enjoy the ‘log-cabin’ feeling on the inside, the swamp inspired waiting area outside, and of course the covered patio room located on one side of the building.  It was packed this particular night with a waiting list outside.  They also cater to parties as well and we witnessed the ritual “pig-kissing” and dancing for some old coot’s birthday that the whole place gets involved in as well.

There’s a small bar located centrally within the restaurant, which allows standing or seating for a good 6-8 people and they serve various beers on tap, some common and some uncommon ones as well.  This day, Jon and I both had a large schooner of Red Trolley Ale and it just seemed perfect for the setting.  While the beers are nice and cold and the staff friendly, I was discouraged to hear that the lemonade was actually from concentrate.  WTF?  Concentrated lemonade at a BBQ joint?  That just seems sacrilege and wrong and not an area a fine BBQ joint should be cutting corners on.

There’s tons of peanuts on the floor as well.  It’s one of those places you can get your own roasted peanuts, shell ‘em, and then toss them on the floor.  It’s fun and adds to the charm as well.  But the one bone I have to pick here is that the peanuts aren’t always fresh.  Sorry, but I’ve seen them toss new peanuts on top of the older ones in the barrels there, meaning the older ones never get rotated enough and thus just get older.  Not just this time, but other times my party has commented that we’ve always gotten more than a few stale peanuts, and there just really isn’t an excuse for that either.

For openers, Rebs’ has a really nice lineup of down south appetizers.  I’m not going to list them all here, but you can’t go wrong with their cornmeal dipped fried green tomatoes, hush puppies, sweet potato french fries, fried okra, or my personal favorite: fried dill pickles.  Yup, everyone looks at me sideways at least twice when I order them, but I think I have converted quite a few.  These dill pickles are sliced like a quarter, then breaded in cornmeal, deep fried, and served with a side of ranch dressing.  Yum!  Oh, and I may as well mention here they make their own biscuits and cornbread as well.

Between us, we split an order of the fried dill pickles and an order of sausage.  The pickles were as ever good as I recall, and ths sausage was moist and peppery.  Although when I think BBQ sausage, I think we were expecting more of a traditional hand made sausage, and this was more like a kielbasa link served with BBQ sauce.

Okay, so now onto the main fare: Like most BBQ joints you won’t be surprised to find both beef and pork ribs, fried or BBQ chicken, tri-tip and brisket in various forms, and catfish.  They also have pork chops & gravy, Cajun sausage, and blackened prime rib or sirloin steak.  Now since we are going to a BBQ joint, we are going for the ribs.  But give the menu a good looking over, there are plenty of bbq inspired sandwiches, a few salads and fish dishes as well.  Prices are average to slightly below average from what you’d expect in a BBQ joint.  Expect a dinner meal for two with drinks and appetizers to run about $65, and of course it’d be less for the smaller dishes or lunch.  They also serve a pretty exciting country breakfast as well.

I had a 1/2 rack of St. Louis ribs along with a side of mac-n-cheese, Cajun rice, and biscuit.  Jon had a 2 meat sampler of sausage and ribs along with mashed potatoes, biscuit, and something else I can’t recall right now, maybe baked beans.  The one thing you need to know about the sides is that you can request a second helping of any of your ordered sides, at no additional cost when your server comes back on by to check on you.  For me, I had a second helping of mac-n-cheese, although it wasn’t the best mac I’ve ever had.  Many places make gourmet mac with a combination of 2-3 cheeses, or a creamier texture by adding Velveeta.  Personally, Rebs’ came up a bit short in my book as their mac-n-cheese only uses one type, cheddar, and it was a little one-note and dry.  Same for my Cajun rice….it was a bit dry and bland and not what I was expecting or hoped for.  I did enjoy my ribs however, eating every last one and was happy with the amount of meat and taste I got for St’ Louis style (I usually get baby back pork).

Jon didn’t finish his whole meal, opting to take a portion home, but he seemed to enjoy it none-the-less.

At this point we were pretty full from our meal, opting not to have any desert, but here’s the quick rundown on the sweets: drop biscuit peach or chocolate cobbler, southern pecan pie, key lime pie, fried Mississippi mud pie, apple pie and vanilla ice cream.  I did note one special addition I hadn’t seen on the menu: a banana and nilla wafer pudding parfait I imagine was served in a mason jar that I would have liked to have tried but skipped out on it.

This place was tougher than I thought it was going to be to score.  There are some pretty definitive pro’s, yet a few things that after thinking about it a bit more make me want to hold back.  Overall: 3.

Ambiance: 4 – The nostalgic decor, peanuts in the floor, rustic look, and picnic style seating make for a fun and cozy atmosphere for most.  Bathroom could use a little extra love.

Hospitality: 4 – Very friendly and attentive staff who seem to be cheerful and chatty with the customers.  Something you’d expect from the South.

Food: 3 – Decent prices.  Great appetizers and desserts really open and close the show nice.  Main fare was ‘okay’, missing a bit of that smokey element one looks for in BBQ.  Some of the sides were one note and sub standard in some cases, but at least you can get an extra helping if need be.

Freshness: 2.5 – Rice was dry, mac-n-cheese a bit dry, lemonade from concentrate (?), stale peanuts, and ribs missing that ‘it’ factor kinda bummed me out.

Value: 3 – Extensive menu, extra sides, prices are good for the portion size you get

*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!

This past weekend Monica and I were able to join our friends for a Flamenco dance and dinner show at the historic El Cid theatre located on the sunset strip near downtown Los Angeles.

The initial incentive was that our friend Brian was able to score some heavily discounted tickets for the show via an offering from groupon.com.  Personally, I have yet to use groupon myself, but I understand that have killer deals daily for various group activities at all kinds of different locals.  I need to check it soon for some additional outings.

In attendance would be Brian and his fiancé, Shea, their friends Chris and his wife, Michelle, my old college buddy Sam and his wife, Alicia, and finally my wife, Monica, and myself. 

We all decided to meet at the El Cid just prior to 7pm, so we took 3 sets of vehicles.  Our own drive wasn’t so bad until we transitioned from the 5 fwy to the 101 north.  The last 15 miles or so seemed to drag on as our average speed was about 15-20mph.  But that is pretty much Los Angeles traffic at any time these days, and we finally pulled up to valet parking at 6:50pm.

I wasn’t exactly sure what I was expecting to think the El Cid to look like.  The building itself was built around 1900 by D.W. Griffith and was used to screen the now famous movie, “Birth of a Nation” back in 1915.  In 1950 the building was converted into a mini theater and was know to be a local hangout for stars at the time.

In 1961, the building was converted once again, this time as the ‘El Cid’ restaurant, and made to look like a replica of a 16^th century Spanish tavern.  There have been a few ‘minor’ cosmetic changes over the years I imagine, but for the most part the building itself looks somewhat dated.  That’s not necessarily bad, mind you; it has an intimate and somewhat charming setting and retains a certain Spanish aesthetic one might recognize from a 1970’s Spanish villa.

The walls are a faded white adobe stucco with dated cracks here and there accented with faded red brick and large wood beams.  As you make your way through the sidewalk main entrance you immediately wind down a steep concrete and brick path surrounded by greenery and flowers with irregular steps, (ladies be careful with high heels) until you arrive at a lower patio veranda. 

The patio area has both a few booths lining the outside walls and free standing tables located in the center.  There are free standing space heaters strewn about and a small outside bar that serves various domestic and imported (mainly Mexican) beers and of course cocktails.

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Monica and I located our party in a booth at the far end of the patio and enjoyed a couple of cocktails with everyone.  We also posed for a few pictures prior to be seated inside and enjoyed the last remnants of the western setting sun in the open air.  Prices for drinks were a tad hefty.  My Jack on the rocks was $9, and Monica’s Crown on the rock was $10, and these weren’t huge glasses.  Perhaps just a shot, maybe slightly more, poured over ice into a lowball glass.  The girls said the mojito’s were pretty good and Shea was enjoying some fruity looking martini.

At approximately 7:00pm we were asked to line up to be seated at our dinner table.  After a brief wait outside we were led inside down a short and low ceiling hallway to the main dinner floor.  Luckily we scored a nice table right up front next to the raised stage.

Looking about the room, everyone is seated at long tables and surrounded by typical Spanish decorations including the obligatory velvet bull-fighting poster and faux balcony windows lined in ornate rod iron fixtures.  It was a tad dim in the room with stage lighting fixtures overhead.  With everyone seated inside, (I’d guestimate about 75 people or more are here for the show) it was a bit cozy, but the aesthetics lent an air of authenticity.  Restrooms are located in the back and are small.  Despite it’s charm the restaurant does feel a bit dated and could use a fresh coat of paint, a little dusting here and there, and a few minor repairs.

Our tickets included a three course meal (soup, salad, & main dish).  The soup was delicious and reminded me of a Spanish interpretation of Miso soup.  It was a thicker, creamy broth with a light mixture of fresh vegetables.  I really enjoyed it as it had a rich, yet light flavor.  It had the texture of a bisque and a very unique flavor.  Following the soup, the second course consisted of a garden side salad with raspberry vinaigrette.  All in all, it was a typical salad, nothing special but at least it was fresh. 

Since we all considered this evening a treat and we all arrived on an empty stomach, of course we opted to purchase some additional appetizers, or ‘tapas’, as they are known in Spanish.

The Tapas were very good.  In addition to standard chips and a hearty and spicy salsa our table also ordered the following: fried calamari rings (served with lemon wedges), crab stuffed mushroom caps (with a lobster cream sauce), fresh ceviche, and fried manchego cheese (served with pesto sauce).  I can tell you everything was good, but the stand out item was the manchego cheese, well, more so the fresh pesto sauce.  That pesto was da bomb!  Everyone really enjoyed that, but we all agreed that all of our selections were good.  On average, the tapas range between $8 – $11, except the chips and salsa ($4), although I’ve been to other Spanish restaurants where the tapas were a bit more unique and felt more original than the offerings here at El Cid.

The actual main dish was next and as stand alone items they range from $15 to $20, unless you get the paella, (made for two) and has a price $35.  The one thing I didn’t understand is that if you chose to have a single serving of the Paella, they charge an additional $10!!  That seems pretty extreme since paella is just a rice dish to begin with, so why the need to charge $10 more for half a portion makes no sense to me.

Flamenco Exceprt: Part I

To be continued…..