Month / January 2013

The ingredients to Pea Soup Canadian… Yellow Split Peas Soup Greens (Carrot, Celery, Leek, Onion, Parsnip and Fresh Herbs) Smoked Ham Hocks Smoked Ham Neck Bones Chicken Stock Onions It needs 36 oz. beer… You have 24 hours to let me know which beer goes into the soup… or I’ll have to decide and take […]

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The first shot that I heard was a statement published by the Brewers Association, one of the industry organizations that are comprised of brewers and breweries that define industrial standards. “An American craft brewer is defined as small and independent. Their annual production is 6 million barrels of beer or less and no more than […]

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Grand Teton Brewing Co. 430 Old Jackson Highway Victor, Idaho, 83455 United States phone: (208) 787-9000(208) 787-9000Preface: This “1 PINT 9.4 FL OZ.” bottle of Grand Teton Double Vision Doppelbock 2013 was sent to me by the folks at Grand Teton Brewing Co. for inclusion in these tasting notes. There was a notice on the […]

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Grand Teton Brewing Co. 430 Old Jackson Highway Victor, Idaho, 83455 United States phone: (208) 787-9000(208) 787-9000Preface: This “1 QUART 1.6 FL OZ.” bottle of Grand Teton Double Vision Doppelbock 2009 was sent to me by the folks at Grand Teton Brewing Co. for inclusion in these tasting notes. There was a yellow stamp on […]

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New Brews… Green Flash Brewing Co. HOP ODYSSEY 2013 on tap… San Diego, CA – January 24, 2013       With their roots firmly planted in the land of sunshine and IPA, Green Flash Brewing Co. has pioneered the west coast’s signature hop-forward brewing style for over a decade. Inspired by their own long journey of […]

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This is the third of five studies of a North American culinary classic… the Burger and Beer. The object of the experiment is to visit the establishment that serves both lunch and dinner, no earlier than 1430 EDT (between service)… order a “medium rare” with American/Cheddar and ask the bartender to suggest the best beer […]

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I am no shoe-maker (term used by some folks in the food service industry to describe a cook who can only follow a recipe). In the French-style of cooking there is a basic sauce incorporating equal amounts of butter and flour cooked just before taking on color. Then milk is added until the desired consistency […]

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Twenty one years ago the chances having a choice of more than three beers on tap in the pubs, bars and taverns of the Williamsburg section of Brooklyn, NY was not good. That was a time when Brooklyn was a place to leave, not a destination. And then, twenty years ago Ed Berestecki opened Mugs […]

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Above was the scene at the prestigious National Arts Club, located on Gramercy Park South, in New York City, as members were introduced to what is called “craft” beer. The scene was focused on the speaker, a bearded young chap named Brian Dwyer, assistant brewmaster at the Singlecut brewery, when I got there, fifteen minutes […]

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This is the second of five studies of a North American culinary classic… the Burger and Beer. The topic has been explored rather recently on this site (The perfect beer with a hamburger is … News from the Great Beer & Burger Search…  BeerBasics visits Heartland … BeerBasics finds BeerFriendly Smashburger… ). This is a […]

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