Is Your Beer Too Cold?

We have all seen the commercials for Coors Light. When the illustration of mountains on the label turns blue, your beer is cold enough to drink.

Perhaps it’s desirable for that particular brew. There is very little richness or complexity to the flavor of light beer. The temperature might be the only noticeable characteristic about it. A refreshment after a five-mile run in the sun? I can see that; or maybe a deep draught of cooling tonic after a mouthful of three alarm chili, sure. But if you, at the moment, are craving a savory sip of delightful, hoppy bitterness balanced with the fresh, baked bread finish of malted barley, Coors Light might not be the elixir you’re seeking, so cold it’s almost frozen . . . or otherwise.

No, we beer aficionados are all about sippin’ and not slammin’. We marvel at the cascade of effervescence as it’s poured into the glass. We praise the creamy, white head of microscopic bubbles which crests into a convex, foamy meniscus above the rim. We lose ourselves in the deep ambers, golds and browns of the liquid and we transcend into a nirvana where live the spirits of grain as we trickle the magic potion across our taste buds. And if the beer is too cold, the whole experience is ruined.

Enter Weyerbacher Brewery. 

 They have come up with a brilliant reverse take on modern graphics technology. Well not really reverse, but the effect is designed to be the opposite of Coors. The labels on Weyerbacher craft beer bottles now inform as to when the concoction within is too cold for maximum enjoyment. Beer right out of the fridge or cooler needs a warm up period for the deliciousness to develop. And tell your bartender to keep the frosted glass and give you one from the shelf.

Check out the video as Weyerbacher Cellarman Colin Presby demonstrates their new label.

 And check out American Public House Review as well, the online journal of everything to do with pub culture and enjoyment.

http://www.americanpublichouse.com/ 

Cheers,

Edward F. Petersen, Creative Director, American Public House Review

Countdown to St. Patty’s Day; The Guinness Storehouse

Let’s be honest, when people on this side of the pond think of Ireland, many of them conjure up images in their mind of green rolling hills, ancient castles, and pint glasses slowly filling with that delicious black nectar we call Guinness.  So while we anxiously look forward to the holiday season of St. Patrick’s Day, it’s hard not to pine a bit for a toast of that legendary stout.

Take my word for it, for whatever reason the Guinness is better in Ireland.  I have heard many many theories as to why this is, but all I know for certain is that it is true.  And it is even better yet at the Guinness Storehouse itself, which is not surprisingly Ireland’s number one tourist attraction.

If you have never been to the Guinness Storehouse, prepare yourself to read an article on the American Public House Review that is certain to fill you with not only a longing to head to this epicenter of brewing history and culture, but also a little jealousy and maybe the spirit of the holiday as well.  A couple of years ago, Madeleine Best Henn sent APHR a story from her pilgrimage to Dublin and for everyone who dreams of going there, it provides all the motivation you will need to hop the pond.

by Dave McBride

NASA to Consider Lifting the Ban on Romulan Ale

In a surprise move today, officials at NASA announced that they were considering lifting the centuries old ban on the importation and consumption of Romulan Ale in our solar system. Speculation is that the development of a beer that can be safely consumed during spaceflights, by 4 Pines Brewing of  Australia, may have prompted the possible shift in policy.  

Even going back to the early years of the Mercury and Gemini Programs, it was a popular belief that beer was not included as part of an astronaut’s regular ration because of the undue stress that would be placed on the fluid removal apparatus. Apparently though, the real problem was on the other end. Scientist now know that when a human burps while in zero-g not only will gases be released, but also the liquid content of the stomach will also be discharged. The high content of carbon dioxide in beer made it a dangerous candidate for space travel.  To overcome this obstacle, the brewers at 4 Pines developed a low carbonated version of their popular stout. Both scientists and astronauts alike are overjoyed at the prospect of having something else to drink other than Tang or Saurian Brandy.

In a statement released to the press, the junior assistant deputy director at NASA had this to say. “Today marks our greatest accomplishment since the Brits brewed an IPA that could stand up to the  rigors of long ocean voyages, thus allowing England to explore and expand its reach. Like their distant cousins, the Aussies have given us a brew that will allow us to further our exploration of space, and expand our own reach into the heavens. For wherever there is beer–there is man, a couch, and probably a television set.”

In a  communique from the future, the Romulan ambassador said he would have prefered to have dealt with The United Federation of Planets, but was still pleased with NASA’s consideration to lift the ban on their ale. He went on to state that since their beer is cask-conditioned it never posed a threat to humans in the first place. He also added that Romulans never burp, and just because we might be drinking their beer, we shouldn’t expect to get the plans for the cloaking device anytime soon.

Posted by: Chris Poh



Perhaps a better choice

Late last week, the committee that administers the sponsorships for the London 2010 Olympics announced that Heineken has been named the official beer of the games, which means they have exclusive “pouring rights” in and around the Olympic venues.  We here at Pub Talk would like to echo the disappointed cries of our fellow pub-fanatics on the other side of the pond who were hoping the London Olympics would choose an ale that represents the great culture of a great city.

Wenlock, mascot for the London 2010 Olympics

I agree with many people who have expressed opposition to this decision that the obvious choice here was Fuller’s London Pride, perhaps the most famous ale bearing the city’s name.  But I am sure there are other choices that could have been equally as fitting.  However, once again when it comes to professional sports money talks and everything else takes a backseat.

Finally, let me just mention that this posting is by no means meant to disparage Heineken.  It is only meant to point out a missed opportunity by the Olympics to recognize the cultural importance of London’s influence on the world, especially the world of great ales.

by Dave McBride

 

 

Of Super Bowl’s and Presidential Perks

This weekend is one of the great gathering days on the calendar in the United States.  Families and friends come together and congregate around the television to watch four-plus hours of advertisements, football and halftime shows.

Come Sunday the American public will fret over which number they have in the five-dollar-per-square house pool, how many cocktail franks to put in the oven, and which beer to stock the fridge with.  The very same thing is also happening over at the White House.  (Okay, maybe not the pool)  The guest list is set, the invites out, and even the beer is picked.

According to reports, the President has chosen a few cases of a Wisconsin beer.   Both the Pale Ale and Amber Ale from the Hinterland Brewery in Green Bay have been shipped from the brewhouse directly to the White House.  Let’s be honest, being able to have a “few cases” shipped straight from a brewery half-way across the nation to your Super Bowl Party must be high on the list of great presidential perks.

Just in case you care, and there is no reason you should, I am going with the President’s apparent pick and taking the Packers.  Enjoy the game!

By Dave McBride

 

A Dark Day Indeed

In my Inbox this morning, i received my daily “This Day in History” message from the History Channel.  While normally these messages concern themselves with political and military milestones, today’s was about something much more dark and sinister…canned beer.

It seems that on this date in 1935, the Gottfried Krueger Brewing Company delivered the first cans of beer to the consumer market, marking a seismic shift in the future of the  beer industry.  Storing beer in cans was easier and cheaper in almost every aspect of the beer industry.  Soon, the entire country was drinking from a can.

Now, I am aware that I have a tendency to voice some controversial opinions on this blog a bit too often for the likings of the editors at the American Public House Review.  However, despite those occupational hazards, I am here to declare that this is the anniversary of a very dark day in history.  A very dark day indeed.

Beer is an ancient wonder of human ingenuity.  It is a constant that has stood the test of time and has evolved over the centuries to meet the tastes of an ever changing human palate.  It is our job as stewards of this legendary necessity to work towards its perfection.  To craft it in a way that either tells our story to future generations or simply improves the enjoyment of our fellow man.

However, in the winter of 1935, someone, and I will not name names, decided to cheapen this noble art rather than better it.  Yes, I understand there is something to be said about making beer more affordable in times of need.  But there are just some things in life where quality is more of an imperative than quantity.  So tonight, let us lift a glass bottle together in an oath to do our part to never again allow ourselves to dishonor   this most solemn art again.

By Dave McBride

Life is Just a Bowl of Chili

“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili”  Harry James, American Musician/Bandleader (1916-1983)

“Wish I had time for just one more bowl of chili”       Last words of Kit Carson, American Frontiersman (1809-1868)

My eternal quest for the quintessential bowl of that historic mainstay of Texan cowboy cuisine recently brought me to Jimmy’s Saloon in Newport, Rhode Island. There Miss Beverly Blaise, “The Contessa of the Con Carne” makes her magic utilizing the traditional trail ingredients. The end result is nothing less than piquant perfection!

But chili, like most concoctions at the hand of man, is subject to a bit of interpretation–and ultimately a whole lot of competition–giving rise to that great national culinary contest known as the “cook-off.”                 

I have not been lucky enough to attend one of those splendid events in the southwestern United States, but on a couple of occasions I’ve enjoyed the yearly Super Bowl Sunday chili competition held at Pearly Baker’s Alehouse in Easton, Pennsylvania. It was there that my good friend Don Garrido first introduced me to his own legendary method of taming the capsicum pepper plant. And like all fabled recipes there were more than a couple of surprises in the mix–one of them being SPAM. So clean out your old footlocker, or just reach into your Carnival Cruise Line survival kit, because Don Garrido has agreed to share his epicurean secrets with the readers of American Public House Review.

523 Chorizo SPAM Chili

 4 dried chipotle chilies
2 dried ancho chilies
1 cup barbecue sauce
1 large onion, chopped
1 tablespoon butter
1 ¼ pounds chorizo, casings removed and meat coarsely chopped
1 can SPAM, cubed into ½ in cubes
2 cloves garlic, minced
1- 15 oz can garbanzos (or black beans), rinsed and drained
1- 14 ½ oz can diced tomatoes with liquid
1- 15 ½ oz can corn niblets, drained
3 tablespoons chili powder
2 tablespoons Nutella
1 tablespoon instant coffee
1 tablespoon Worcestershire sauce
1- 8 oz can tomato sauce with garlic and onions
1- 12 oz beer (or ale) 

Place the chilies in a large heatproof bowl and cover with boiling water. Let soak for 30 minutes to soften. When soft, seed and stem the chilies. Puree the chilies with the barbecue sauce in a blender or food processor. Set aside.

In a heavy skillet or Dutch oven sauté the onions in butter until soft, about 5 minutes. Add the chorizo and SPAM and cook over medium heat until browned, about 8 minutes. Drain off most of the fat. Add the chili puree, garlic, garbanzos, tomatoes, corn, chili powder, Nutella, instant coffee, Worcestershire sauce and tomato sauce. Simmer, uncovered, for about 15 minutes, stirring occasionally. Add the beer, as needed, to keep the chili moist, but not wet.

(A couple of Recommended Beer Pairings)

<Rogue Dead Guy Ale

      Wagner Valley IPA>

Posted by: Chris Poh

Can choosing the right beer help White House avoid political nightmare?

So you have all heard by now that President Obama plans to meet with Sgt. James Crowley of the Cambridge police department and Professor Henry Louis Gates Jr. of Harvard University at the White House over a couple of beers and hash their problems out…okay, well maybe its intended to stop a media firestorm, but I digress.  Either way, the meeting is scheduled for this week and all attention now turns to the details.

Over this past weekend, America Public House Review editor Chris Poh offered a most noble of public services by suggesting some brews that might help ease the tension of said meeting.  Yes, suggesting they serve Loose Cannon Ale may seem to the White House staff to be, on the surface, somewhat snarky.  But perhaps a little humor and self-deprecation should be on the menu. 

According to this morning’s Boston Herald, none of our suggestions seem to be at the top of the list.  But there still is time…

The beer selection for Thursday’s meeting is not known. Crowley prefers Blue Moon beer. Gates likes Beck’s and Red Stripe. The president drinks Budweiser.

First of all, I find it hilarious that some reporter actually cared enough to ask Gates and Crowley what beer they like.  (I also find it somewhat sad that these same reporters felt their time was best spent asking such a question…)  And I suppose taking their tastes into account may be a good way to break the ice.

However, there does seem to be a potential political disaster here for President Obama.  Doesn’t the president or at least someone in the West Wing realize that Budweiser is no longer an American company?  Couldn’t this lead to rumors that Obama was actually born in Belgium and not Honolulu??  Maybe he should switch to one of the fine beers offered by the Kona Brewing Company…just another public service from your friends at the American Public House Review.

by David McBride

What Beer Goes Best With Crow?

The staff of American Public House Review are well aware of President Obama’s penchant for a good brew. We chronicled that particular predilection during his campaign visit to the Bethlehem Brew Works in 2008. We are pleased to discover that his fondness for the juice of the barley has been incorporated into public policy. The latest beneficiaries of his beer tap diplomacy are Sergeant James Crowley of the Cambridge Police Department and Harvard University professor Henry Louis Gates Jr.. Both gentlemen have been invited to the White House for a beer.

The question is which selection of suds will best  smooth over the  ruffled feathers, and what beer goes best with crow?

Here are three offerings from the editors of American Public House Review:

• We suggest beginning the session by serving Thomas Jefferson’s Tavern Ale from Yards Brewing of Philadelphia. What better way to begin any meeting at the White House, than to honor the man whose very words helped to establish the rights and freedoms of this great nation. And with an ABV: of 8.0%  one can quickly undo any prevailing tensions.
• Next we recommend some Loose Cannon Ale from Baltimore’s  Clipper City Brewing. This is the perfect mea culpa malt beverage, when one needs to atone for expressing themselves without the benefit of having all the facts.
• And finally we would close this historic gathering with a pint of  Benevolence, a unique variation  of a Belgian lambic from the Cambridge Brewing Company. Not only would this properly honor the contributions to the  community by both Sergeant Crowley and  Professor Gates; but with an ABV: of  12.6%, that which some might be reluctant to forgive – will most certainly be forgotten!

Posted by: Chris Poh

Beer and Baseball in America

Beer and baseball.  Can you think of two things in this country that go better together?  The two have lived a symbiotic relationship for decades.  I grew up a Yankees fan, thanks be to God, and I remember after a homerun Phil Rizzuto would declared it “Miller Time”.  In the 1950’s, a giant Ballantine Ale banner adorned centerfield at the big ballpark in the Bronx declaring itself the “Stadium Favorite”.  Despite the exorbitant cost, and missing at least a half an inning on line at the concession stand, a game just ain’t a game without a beer.

So you can imagine my delight last night as I entered Coca-Cola Park, the home of the AAA Lehigh Valley IronPigs, and while strolling to my seat saw a stand selling beer direct from the Bethlehem BrewWorks.  A pint of a delicious red lager, followed by a pint of the Pig Pen Pils, and I was a man enjoying life the way it was meant to be!

Minor League baseball does a lot of things well.  The tickets are priced right, the games are fun and exciting, and stadiums usually attempt to bring in a bit of the local culture.  Whoever decided to go get this beer deserves my thanks and admiration.

Posted by: David McBride