beer

Our Commitment to Fresh Beer

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When you crack open a Ninkasi beer, we want to make sure it’s the best beer you could possibly enjoy. We work hard to make sure our wholesale partners and retailers provide you with the freshest Ninkasi beer. How do we do this? Each and every bottle, can, case, and keg of Ninkasi beer is marked with a best by date. We do this to ensure your Ninkasi beer is enjoyed and tastes just as our brewers intended. 

Where to find our Best by Dates

Bottles
The best by date…

Our Commitment to Fresh Beer

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When you crack open a Ninkasi beer, we want to make sure it’s the best beer you could possibly enjoy. We work hard to make sure our wholesale partners and retailers provide you with the freshest Ninkasi beer. How do we do this? Each and every bottle, can, case, and keg of Ninkasi beer is marked with a best by date. We do this to ensure your Ninkasi beer is enjoyed and tastes just as our brewers intended. 

Where to find our Best by Dates

Bottles
The best by date…

Your Guide to Summer Beer Drinking

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Here in Oregon we spend a lot of time dreaming of sunny weather. And the rolling from spring to summer means that it’s finally time to sip some Maiden The Shade in the backyard, dust off the charcoal grill and start enjoying the outdoors to its fullest. While the sun provides us with Vitamin D and warm, positive vibes, beer is not too fond of the same treatment. Here are a few tips to maximize flavor and refreshment!

Your Guide to Summer Beer Drinking

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Here in Oregon we spend a lot of time dreaming of sunny weather. And the rolling from spring to summer means that it’s finally time to sip some Maiden The Shade in the backyard, dust off the charcoal grill and start enjoying the outdoors to its fullest. While the sun provides us with Vitamin D and warm, positive vibes, beer is not too fond of the same treatment. Here are a few tips to maximize flavor and refreshment!

The Science of Canned Beer

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Since the 1930s, beer has been produced in cans. The initial cans were steel, looking more like a soup can than a modern beer can. They were opened by punching two holes in the top with a churchkey, and imparted a metallic flavor to the beverage. Soon, cone-top cans were invented that could run through a brewery’s bottling line. In the 1960s, pull tab cans gained popularity for their ease of use, but the tabs littered areas where beer was consumed and were dropped into cans, presenting a health hazard. In the 1970s, the stay tab can that we know and love today was introduced. Although…

Beer Review – Lazy Magnolia Brewing Company Southern Hops’pitality

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One blustery winter evening in South Jersey, I was looking for a beverage to temper the cold and compliment my grilled chicken (yes, I was outside during a snowstorm grilling chicken, because when Benita wants the chicken grilled, you grill the chicken. And, then, you put the lotion in the basket or you get the hose!), so off to the beer fridge I went for a bit of liquid gold! I grabbed a bottle of Southern Hops’pitality from Lazy Magnolia Brewing Company which I believe was one of the many that I’d received via Benita’s generous beer-of-the-quarter gift. Sadly, I have been a little remise in hitting these beers in a timely fashion. Something I hope to rectify this year.

Lazy Magnolia Brewing Company, which was founded in 2003 in Kiln, MS, is the first brewer in Mississippi since the beginning of Prohibition. They produce 13 beers in their Porch Series, another 8 in their Back Porch Series and 2 more in their Debutante Series. They are known for their creative use of ingredients as evidenced by their award winning, Southern Pecan Nut Brown Ale which is the first beer in the world commercially made with whole roasted pecans. They also make a stout made with sweet potatoes, an ale made with oranges, and a malt beverage made with agave, honey, lemon and lime.

Before we get to the review, here’s what Lazy Magnolia has to say about their Southern Hops’pitality…

Southern Hops’pitality is Lazy Magnolia’s offering of delicious cheer to all of our fans. We pride ourselves on our porch-sippin’ and backyard grillin’ with our beloved kinfolk, and this traditional IPA offers the perfect libation to add to the Southern hospitality and charm that we hold so dear. Our session IPA has a bold citrus burst on the front end with hints of tropical fruits, such as grapefruit, orange, and mango in the finish. Lazy Magnolia’s brewers use a unique hop blend for an exciting dry-hopped aroma, and with a light straw color and crisp, smooth finish on the palate, this 6% ABV, 60 IBU IPA will help you extend some “Southern Hops’pitality” to your loved ones. From our porch to yours, Cheers Y’all!.

Now, let’s get on with the review…

  • Appearance: Amber with lots of fluffy foam.
  • ABV: 5.5%
  • Aroma: Hops with a lot of tangerine and grapefruit and a hint of wet bread.
  • Taste: Fizzy, crisp and refreshing with a bit of the hoppy bitterness that lingers in a long, pleasant finish.

The Verdict

When you cheesily work hops into the name of the beer, I fear that it might be a one-note, hop bomb. So, with a name like Southern Hops’pitality, I wasn’t expecting all that much. What I found was a nice, refreshing and not overly bitter IPA.

Beer Review – Kona Brewing Company Kanaha and Koko Brown Ales

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This past Tuesday (March 20, 2018 to be more precise) may have been the first day of Spring, but if you happen to live in the Northeastern United States, you would have never known it. Philadelphia and South Jersey experienced temperatures ranging from 28 to 35 degrees on that day along with a wintery mix of rain, sleet, and snow. And if all that weren’t enough to make you question what day of the year it was, the Wednesday forecast called for the fourth Nor’easter of the month that threatened to shut everything down.

With an almost definite “snow day” looming for our offspring and a potential day off from work for us, we decided to brighten our mood (while we’re not opposed to taking a day off from work, we prefer when these days off are on OUR terms, not Mother Nature’s) by sampling the two beers from Kona Brewing Co that you see in the above photo. The hope was that by drinking these beers, which may or may not have been brewed on a tropical island in the middle of the Pacific Ocean (in addition to breweries on the Big Island, aka the island of Hawaii, and Oahu, Kona Brewing also brews beer in Portland, Oregon and Portsmouth, New Hampshire), things like a possible Nor’easter induced power outage, a backlog of work when we get back into the office, and hours of shoveleing snow would get pushed back into the dark recesses of our minds as we enjoyed these bottles of “Liquid Aloha”.

Did the forecasted Nor’easter actually happen? It sure did! Did we enjoy these beers? Let’s find out…

Kona Kahana Blonde Ale

What they say…

The first Polynesian explorers ventured out across the South Pacific in double-hulled canoes driven by the wind. With their sails held taught against the blowing ocean breezes, they sped across the ocean and steered north, to Hawaii, bringing a courageous spirit and mastery of the trade winds to their new island home. Today, adventure flies just offshore at Kanaha Beach, on the north side of Maui. Among the best kite-boarding sites in the world, you will see colorful domed kits lifted high over the blue water and soar in view of the West Maui Mountains. Skilled kite-boarders hover lightly above the water as they glide fast behind their sails, mastering the wind for a thrilling ride and adventure all their own.

Our brewer’s were inspired by the trade winds to create this smooth, refreshing blonde ale with the adventures of summer in mind. After a day riding the winds over shimmering waters, Kanaha Blonde ale is a bright, sessionable beer that will ease you ashore without weighing you down. Real mango fruit adds a juicy, tropical flavor that is easy like the islands. This crisp Kona brew will take you up, up and away. 

What we say…

  • Appearance: Crystal clear with a golden yellow color. Not much in the way of foam or lacing, just a thin bead of white suds that clings to the inner walls of the glass.
  • ABV: 4.2%
  • Aroma
    • Limpd: Sweet and fruity (more peaches than mango) with just the slightest note of hops and a little bit of bread.
    • G-LO: They claim that they added tropical mango to this beer. Based upon all of the tropical aromas that I get, I am apt to believe them. There are definite citrus (tangerine and grapefruit) and tropical (most likely mango) notes coming through. Also get a hint of piney hops, some doughey yeast, and some biscuity malts.
  • Taste
    • Limpd: Lightly carbonated (almost a little flat). The aroma would suggest some heavy sweetness but this was far from syrupy. While I picked up the sweetness and a little of the fruity notes, there was a metallic (almost coppery) note that cut some of the crispness.
    • G-LO: The mouthfeel is a little thin with very soft carbonation. I get some of the tropical flavor, but they’re a bit watered down which makes sense given that the label says this beer has just 99 calaries per serving. There’s just a bit of hoppy bitterness overall, and the finish is relatively crisp and clean with not much lingering flavor.

The Verdict

Limpd: This would probably be a good change-of-pace beer for those hot summer nights. Unfortunately, I am drinking this when there are 10 inches of snow on the ground. I thought it was a little too soft and not quite bold enough for the weather at hand.

G-LO: While the nose on the Kahana Blonde Ale was very inviting, the actual taste left much to be desired. I understand that they were going for a warm weather session beer, but I’m generally not the “drinking beer all day” type, so I need more intensity since I prefer to drink less, but drink better.

Kona Koko Brown Ale

What they say…

Ages ago, early Hawaiians stood on boards cut from wiliwili trees and paddled them from village to village across the islands. Today, this ancient form of island transit is the best way to get out and experience Hawaii, especially when you’re in beautiful Maunalua Bay, paddling in the shadows of Koko Head and Koko Crater. Whether you’re on the islands or not, kick back with a Koko Brown—it’ll take you right to paradise! 

Koko Brown has a nutty, toffee flavor and a unique, roasted malt taste. Brewed with real toasted coconuts, this brew goes hand in hand with the beach, or wherever your happy place might be.

What we say…

  • Appearance: Auburn color with a healthy cloud of off white foam that lingers for quite awhile.
  • ABV: 5.5%
  • Aroma
    • Limpd: Cocoa nibs and coconut. There is a ton of coconut on the nose and it is hard to push beyond it to pick up other notes.
    • G-LO: Lightly roasted malts dominate the nose with definite toasted coconut notes coming through in the background. Hints of brown sugar and caramel as well.
  • Taste
    • Limpd: Thinner than the color and foam would suggest. There is a nice creamy quality but then the coconut kicks in and overpowers the flavors with a candied sweetness. The finish come rather quickly and is filled with the bitterness that comes from the cocoa I had picked up on the nose.
    • G-LO: Medium mouthfeel with smooth and somewhat creamy carbonation. Less roasty than I was expecting. This has a certain nuttiness coming through along with some caramel sweetness. Very mellow overall. Not much in the way of coconut coming through. There’s a little bitterness in the finish, though not at all overwhelming. Mostly just roasted nuttiness and lightly sweet caramel from start to finish.

The Verdict

Limpd: I let this one warm up for a very long time (over an hour) so that the chill wouldn’t suppress any flavor. Even after letting it rest for that long, there really wasn’t a lot of depth. It was pleasant enough but lacked some of the complexity that I was looking for after the appearance and the nose.

G-LO: While not one of the best brown ale that I’ve ever had, I’d still say that Koko Brown was pretty good. Thanks to its mellow, malty flavors, I can see this working well with a chocolate or nutty dessert, or with something savory like a lamb stew or Shepherd’s Pie. For the record, Koko Brown worked well with an Oreo Thins Coconut Creme cookie.

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Many thanks to Adam Krell of Curich Weiss for sending use these VERY generous samples!

Hop Take: Craft’s Next Big Trend Is Bright, Light, and Maybe Not for You

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Last month, Founders Brewing introduced Solid Gold, a “premium lager” described by the brewery as a risky and rebellious take on a classic lager.

Also in February, Firestone Walker announced the launch of its simply named, simple-drinker: Firestone Lager. It came with more fanfare than a triple-dry-hopped triple IPA. This lager got its own website, Instagram account, and Spotify playlist, complete with millennial-facing sparkly unicorn aesthetic.

Both craft lagers make great stand-ins for a Coors Light.

Are they onto something here? Or are brewers with hefty financial backing trying to force beer’s next trend? (Firestone is owned by Duvel Moortgat, which is technically considered a craft brewer by the Brewers Association. Founders is partially owned by Mahou San Miguel, which is not.)

Speaking with Kings County Brewers Collective (KCBC) co-founder, Zack Kinney at a recent tap takeover during New York City Beer Week, I gained a bit of brewers’ perspective on pilsners and lagers becoming the next craft beer trend.

Short answer? No. “IPAs have at least five years-plus,” Kinney said. Another NYC brewer agreed.

And they’re right. At the moment, IPAs are still, by far, the most consumed craft beer style in America.

What Founders, Firestone Walker, and others are doing is appealing to two key markets: macro beer drinkers with a sense of adventure (e.g., someone who thinks Stella is fancy), and beer drinkers beyond the “hop head” (e.g., brewers, bartenders, and other industry folk — cough: writers — who sometimes just want to drink a light lager).

I for one am a fan of this dual-pronged infiltration. Think of the possibilities! Your buddy shows up to a bachelor party with a 15-pack of Founders Solid Gold instead of a case of Bud Light. Your next boilermaker could be chased with a Firestone Walker instead of a PBR.

But as the NEIPA showed us, you can’t force trends. The majority of craft beer consumers are very, very, very much still in love with IPAs. Craft macro lagers will happen for some of us, but the crowd-pleasing premium lager is not poised to win over the Untappd addicts just yet.

Becoming a Cicerone Just Got Easier (or at Least, Cheaper)

In exciting news for us beer nerds, the previously prohibitively expensive Cicerone Certification Program has restructured its pricing. It is now considerably more affordable.

Although one can certainly study for the Cicerone exam on one’s own, Cicerone offers the “Road to Cicerone,” a program of coursework and study materials that previously cost $99 per course for four courses, a total of close to $400. Each package included a coursebook, online discussion forum access, and a 72-question multiple choice exam.

Now, individuals can purchase the coursebook ($39) and the exam ($29) separately, or both ($59). The forum part is being dropped (because who wants a 1990s-era platform for misinformation and conversation?).

“The Road to Cicerone coursebooks represent a valuable study resource for beer professionals,” Ray Daniels, founder and director of the Cicerone Certification Program, said in a press release. “With these changes, they’ll be easier to access and useful to a wider range of Cicerone participants.”

He added, “We found that some people wanted just the coursebook or just the exam. This allows us to price each item individually so that people can buy only what they want and need.”

Let me just say, you certainly don’t have to be a Cicerone to be a beer expert. Education and experience lead to expertise in any field, with or without an exam and a price tag. (In fact, this certification has only been around for 10 years.) But it is a worthy effort, both for the bettering of beer education as a whole, and for the elevation and proper treatment of beer in a service setting. I’m pretty amped to see it become more accessible price-wise for those looking to achieve the title. Who knows? Maybe I’ll even come around to it. But don’t you dare expect me to pay for grad school.

Melvin Brewing Admits ‘Acting Inappropriately’ Regarding Sexual Misconduct Allegations

They’re trendy, they’re artistic, and they make good beer, but Melvin Brewing is in the news for a different reason this week: It’s the latest to show up in what has become an imaginary RSS feed of sexist and misogynist craft brewers.

Last week, Washington Beer Blog published a blog post about an allegation involving an employee of Mevlin Brewpub and an employee of a neighboring brewery, Menace Brewing, both located in Bellingham, Wash. (Melvin Brewing started its first brewpub in Jackson Hole, Wyo., operates a production brewery and taproom in Alpine, Wyo., and an additional brewpub in Bellingham, Wash.).

In the blog post, Kendall Jones writes that he had been “informed of an incident” several months ago, in December 2017, but delayed publishing until the involved parties directly contacted the blog. Now that the incident is out in the open, Jones spilled the beans.

The gist of it is, a Melvin employee — who may or may not be a co-founder — “acted inappropriately” when he allegedly touched a server at Menace Brewing on November 20, 2017. An email was reportedly sent to Melvin Brewing employees on January 11, 2018 and leaked to Washington Beer Blog on January 17, 2018, “acknowledging that the incident had in fact occurred.”

Also in the email, Washington Beer Blog writes, “Melvin Brewing described the incident as follows: ‘The employee of Menace Brewing stated that while addressing guests at [the Melvin Brewing employee’s] table, [the Melvin Brewing employee] put his hand around her waist, then moved his hand lower and touched her butt and upper thigh area.’” The Melvin employee had also supposedly been “sneaking drinks” (his own beer) into the Menace brewery.

This may seem like an isolated incident, but it’s actually part of what is clearly a larger problem at Melvin. Exhibit A: Melvin Brewing’s former contact page on its website, which has since been replaced.

It originally read (via a menu navigation that read “Touch Us” rather than “Contact Us”): “SHOW US ON THE DOLL WHERE MELVIN BREWING TOUCHED YOU.”

Below, in another “TOUCH US!” subheader: “Touch us, and we’ll find the opportunity to touch you back. But don’t expect anything out of this relationship. This is purely professional.” This was followed by the typical contact form.

This is not professional. Brewers like to have fun and flex their senses of humor, and some employ off-the-cuff, satirical branding and marketing. That’s all great, for the most part. But poking fun at child sexual abuse? Not a good look. It’s alarming, it’s disgusting, and, frankly, it’s embarrassing for the craft brewing community.

Melvin pinned the following apology to its Facebook page on March 9:

The Bellingham Herald reported on Monday that Melvin Brewpub in Bellingham had been vandalized on Saturday.

The first step to fixing the beer industry’s sexism is identifying it, and making immediate changes to the facets of company culture that permit it. You can’t cure a disease until you see the symptoms.

The post Hop Take: Craft’s Next Big Trend Is Bright, Light, and Maybe Not for You appeared first on VinePair.

We Put the [S]Ass in Sassafras!

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AK: Hello, Professor. It’s been a long time.

G-LO: Indeed it has, Doctor!

AK: Went out for burgers with the 17 year old daughter last night. Had a pretty boring soft drink to go with. I hate boring soft drinks.

G-LO: Define boring. 7-up? Seltzer? Grape Ne-HI? Orange Fanta?

AK: Root beer from a machine. Let’s say it was A&W. Doesn’t really matter. I have no idea what it was. Could have been Barq’s for all I know.

G-LO: I kinda like A&W, though it’s certainly not a craft root beer. Absolution makes a fine root beer! And on nitro! Soooooo pretty!

AK: Very! I like the craft root beers. Reason enough for me to visit a brewery! It’s an old art in this here country. Big in your part of the country.

G-LO: True! I believe Hire’s was the first commercially available root beer. Brewed for the Centennial Exposition in Philadelphia. That sounds about right! Right?

AK: You’re asking me? I barely know the five presidents on Mount Rushmore.

G-LO: Five? Presidents? I was thinking Larry, Moe, Curly, Curly Joe, and Shemp.

AK: Dr. Howard? Dr. Fein? Dr. Howard?

G-LO: YES! Dig this, Methuselah! Larry Fine (aka Louis Feinberg) was born in Philadelphia. Guess where he died?

AK: Niagara Falls?

G-LO: Nope. Slowly he turned when he reached Niagara Falls. Step by step. Inch by inch. Guess again, Bluebeard!

AK: Anaheim, Azusa, or Rancho Cucamonga?

G-LO: You’re getting very, very warm, Doc. You’re in the vicinity. I’ll just tell you before everyone gets bored and clicks through to another website. He died in Woodland Hills, Los Angeles.

AK: Woodland Hills! The Valley! Home of malls and porn. Larry is in heaven.

G-LO: There are worse places to die.

AK: True enough as we’ve proven with these ramblings. Wonder how the root beer is in heaven?

G-LO: Perfect pours. Rich. Creamy. Refreshing! And you can have it as a float with the BEST vanilla ice cream ever.

AK: Mmmmm… Mama, I’m coming home!

G-LO: You sound like you’re one of them there root beer aficionados.

AK: I do like trying new ones when they come to the shelves or at shady beef jerky stops on the highways and byways of this great country. Every try any of these “hard” root beers?

G-LO: I have, indeed!

AKTell me more… Tell me more…. Did you get very far?

G-LO: Take it easy, Rizzo! I don’t kiss and tell. Ok, so maybe I do. I may or may not have reviewed it. Personally, I like my root beer soft. That being said, the one I tried was pretty good and VERY easy drinking. In other words, it goes down like candy and will get you pretty shnockered if you have too much of it.

AK: Yowza! I hear we have a new root beer concoction in our midst.

G-LO: I’m not up on the latest news. Tell me more, Mr. Cronkite!

AK: Well, we have in front of us something called Root Out. These folks at Root Out think they are onto something. Root Beer flavored… Wait for it… Whisky!


G-LO: Boozy Root Beer?! Brilliant!

AK: That’s what they say too!

G-LO: What’s not to love?

AK: Sounds like it’s sort of like that chocolate-peanut butter thing.

G-LO: I love Reese’s Peanut Butter Cups! Mashups are so fun.

AK: Those brainiacs at Reese’s did pretty well for themselves.

G-LO: Yep! They got me hooked.

AK: We should see if this boozy mashup will do the same.

G-LO: Have you any details about this intriguing elixir, Dr. Octopus? Did they make whisky out of the stuff they make root beer out of? Did they take whisky and add Art in the Age Root to the barrel?

AK: Info I got. Money, not so much. It’s Canadian Whisky from an unknown source and natural root beer flavor is added to it. I’m not sure what natural root beer flavor is. Is there a root beer flower grown in Kansas? Rootus Beeris Sepia?

G-LO: I don’t know, but I do know that we’re definitely not in Kansas anymore, Toto!

AK: Nope. That dog won’t hunt no more. Four year old Canadian Whisky. 70 proof. Hmmm. Thought Canadian whisky has to be 80 proof.

G-LO: I’m guessing they watered it down some. Actually, I thought all whisky had to be at least 80 proof.

AK: Odd indeed. Playing a little fast and loose with the definition? Should we take a whiff? Sure looks like whisky.

G-LO: Let’s do the Jimmy Durante and get our first-class shnozzes into the glass! Ahhhhhh-cha-cha…. It sure does look like whisky.

AK: Definitely get sassafras which is possibly the giggliest word in the English language.  They do add vanilla and sassafras to this, by the way.

G-LO: Did ya check out the gams on this dram? Totally getting that root beer vibe on the nose!

AK: Yep! Legs as long as the road from Saskatoon to Winnipeg.  No rest stops on the way so hit the potty before you leave.

G-LO: Sassafras. Vanilla.

AK: A cough drop but I can’t remember the brand. Remember those root beer barrel candies? I’m getting that.

G-LO: Yep! Like the kind in the Cracker Barrel Gift Shoppe! My boys love Root Beer and Root Beer Barrel Candy!

AK: I’m guessing you should keep the kids away from this stuff. I had a root beer flavored cough drop one time. Tasted horrible. But the smell was like this. Maybe burnt butterscotch?

G-LO: There’s a good bit of sweetness on the nose. Like powdered sugar.

AK: I need to make butterscotch pudding. Mental note!

G-LO: Love butterscotch pudding! And regarding the legs on this here hooch, I’m thinking Charlize Theron.

AK: She’s from South Africa. Which is Canada without the hockey. I have no idea what that means. Lots of sweetness. Kinda scared to taste it. The Root Out, not Charlize. Wait… Forget I said that! I’m sipping the Root Out but my head could explode!  My pancreas better stay in tact.

G-LO: Speaking of tact, you have none. I think you mean intact. I’m sure your pancreas will be fine. You’re a tough customer. I’m goin in! Chewing…

AK: Lots to chew. Really syrupy. Might be good on pancakes.

G-LO: Syrupy indeed! Kinda sweet yet bitey. That root beery spice tingles a wee bit. Very gently I might add.

AK: There is a bite! It’s kinda mediciney. Like cough syrup. Little salty too which is pretty weird. My sodium level does need some upping. Mediciney. Not Talisker or Laphroaig mediciney. CVS/Walgreens mediciney. The generic brand.

G-LO: Exactly! Robitussin mediciney. With a little bitterness in the aftertaste. Not awful by any stretch, just a little odd. Starts off sweet and kinda yummy, but then the whisky kicks in and finishes a little mediciney. Not getting the salt.

AK: Definitely has that Robitussin coating.

G-LO: Flavored whisky is definitely a thing, though usually not for me. At least not straight up. What do we think of it on its own?

AK: Not sure. I like the concept better than the product. I love root beer but the whole flavored whisky thing hasn’t taken me by storm.

G-LO: I feel the same way. I’ve had a couple legit good ones, but most are pretty meh.  Crown Royal Vanilla is quite good. Especially with a slice of Wegman’s Ultimate Cheesecake!

Instagram Photo

AK: If you’re going to go the flavored route, I hope it’s with natural flavors, Mr. Dessert.

G-LO: I can see this being good on the rocks. The chill might take away that bitter aftertaste thing. Lemme get an ice cube!

AK: Great idea!  The pharmacist always says “keep the stuff in the fridge; it will taste better”.

G-LO: I’m full of ideas. Few are great. Many are illegal.

AK: Legal is a fine line waiting to be crossed.

G-LO: What the pharmacy really wants to say is keep a glass of whisky handy. It will taste better. But drugs and alcohol generally don’t mix. Though alcohol is TECHNICALLY a drug, soooooo….

AK: Bizarre about those Charlize legs on this thing! Ice cube has entered the Root Out zone here. Not Ice Cube. He’s unavailable.

G-LO: I was crazy about Charlize in general, but then Sean Penn happened. He ruins everything. Ice helps with the aftertaste by the way.

AK: OMG! I’m watching the ice cube diffuse, melt, transform in the Whisky! It’s bizarre!! Never seen that before.

G-LO: Is it like watching paint dry?

AK: Way better. It’s crazy! The Satellite Engineer is fascinated!

G-LO: That’s saying something! Lord knows, what she finds fascinating about you.

AK: The universe is full of mystery. The cube is actually moving on the surface. The Engineer says it has something to do with density. I know of dense rather well.

G-LO: Indeed. As do I. We’re simpatico. I love that word.

AK: It’s so simple. You can see the oils gathering on the surface. I assume those are oils. I hope those are oils!

G-LO: Video! We need video!

AK: I’m trying!

G-LO: There is no try.

AK: Only do-do! Here’s your video, Pal…

G-LO: Hey now! No do-do here here. Use the facility for that! Liking this much better chilled. Kinda soothing like an Amaro.  Would probably make a nice highball with club soda. Highball = Whisky Spritzer!  Are you thinking what I’m thinking?

AK: Charlize Theron should be our personal bartender?

G-LO: Yes! Wait… YES! No. I got desserts on the brain. I have a chemical imbalance.

AK: First step is admitting it. What’s your idea, Professor?

G-LO: We do loves us some ice cream.

AK: Sahara, Gobi, Ice Cream. And?

G-LO: And we’re positively smitten with ice cream and booze combinations!

AK: We are!

G-LO: Head over heels smitten. Triple Lindy Smitten!

AK: That’s pretty smitten! Go on…

G-LO: Abso-forkin-lutely! So what I was thinking was Haagen Dazs Vanilla Ice Cream topped with Root Out.

AK: I LOVE dessert science!

G-LO: Thanks! Long and tan and dark and lovely…..

AK: Get Charlize off the brain! Here‘s my two bit idea. Two of them actually. Bump up the booze on the Root Out with more Canadian Whisky. And separately, add root beer soda to some Canadian whisky. I just pulled out some Forty Creek Barrel Select for said experiments. Lab coat is at the cleaners so I’m going with the worn out t-shirt from the ‘90’s. John Hall at Forty Creek would kill me if he knew about this mad science.

G-LO: Bah! He got his buyout. You bought a bottle. All he cares about.  You’re a friggin’ witch doctor! We love that about you.

AK: Dr.Bombay! Dr.Bombay!

G-LO: Limpd is here!

AK: Always late! But always welcome. Not exactly the witch doctor I was thinking of, but he’ll do.

G-LO: That’s how he rolls! Or limps in his case. Shrunken heads and a flask. An old fashioned witch doctor who makes  house calls.

AK: I’d love to hear his thoughts on the Root Out.

Limpd: Very medicinal. Brings me back to my childhood. And the croop!

AK: *Cough* *Cough* Not the consumption, wee lad?

Limpd: Dad’s Root Beer going in. Formula 44D (watch it!) on the back end.

AK: Whoa! Formula 44D!

G-LO: Can I get a 44 Double D?

AK: Formula 44D is high octane. Illegal in some states, pending in others. Rocket fuel in Kazakhstan.

G-LO: Can your sciencey wife confirm that last bit? FYI, Root Out is killer in Vanilla Ice cream!

AK: She says “No comment.” Root Out fortified with Forty Creek is yummy. Lots of vanilla and the medicine notes go away. The sherry influence helps a lot.

G-LO: Excellent! We’re the Beaker and Bunsen Honeydew of Booze!

AK: But MUCH better looking! This combo would be good on ice cream too. Hints of root beer instead of wallops of it.

G-LO: Thanks. You’re cute too, Doc!

AK: The root beer and sherry is interesting. Almost gets a little bitter. Or oaky.

G-LO: Bitter Root!

AK: Yes! Time for Experimente Numero Dos: Forty Creek with a bit of Henry Weinhard’s Root Beer. Wow! Carmel and vanilla sweetness, still rich Forty Creek.

G-LO: Sounds delicious!

AK: What was that Forty Creek sample you gave me long ago? I tried it on pancakes.

G-LO: Hmmm. Confederation Oak? The one from Whisky Lassie?

AK: I think so. I kind of recall this flavor. So yummy for breakfast!

G-LO: That was a few years back.

AK: What? Your memory isn’t perfect?

G-LO: Hi! My name is Dory. What’s yours?

AK: 42 Wallaby Way. I really love Henry’s even with it’s artificial flavors. Never experimented with it aside from seeing how many bottles I could drink in a setting.

G-LO: Sydney! Limpd wants to know if you speak whale.

AK: Only Welsh after a few Pendryns.

G-LO: Ha! You’re like Tom Jones! It’s not unusual, but you sure are!

AK: Pussycat, pussycat…

G-LO: Meow meow meow.

AK: Tell me about that ice cream experiment.

G-LO: It was delicious! Though I may have watered it down a bit too much. Got really subtle hints of root beer. Really nice.

AK: Curious how the ice cream reacted with Root Out but I bet you ate right through that science project.

G-LO: Indeed I did! I may have licked the bowl too.

AK: Licking up science like Einstein.

G-LO: He had awesome hair. I hear he was smart too.

AK: Made a fortune in physics. Liked root beer too.

G-LO: And lived 40 minutes away from me!

AK: And did you ever invite him over for a soda pop or whisky? Noooooo. What kind of neighbor are you?

G-LO: He was an Ivy Leaguer. You know how they roll. Plus, I’m not of the Tribe. And Limpd has never been a Cleveland Indians fan. Whatever that means.

AK: You both are members of the Hekawi Tribe.

G-LO: Watch your back, Corporal Agarn!

AK: I’ve got three Glencairns full of nothing great. Should we wrap this up and do some real drinking?

G-LO: Indeed we should! Final thoughts?

AK: Root Out is an interesting add to the growing flavored whisky market. Maybe good for cocktails. But the syrupy medicine texture was a bit much for me. But fun to experiment with.

Limpd: I vote for using it as a rinse for cocktails. But I’m not as creative as you two dorks.

G-LO: I thought it was ok on its own. Better with ice. Even better with vanilla ice cream!

AK: Interesting idea. I could see that. Definitely a good bump for desserts. I could see it added into a reduction for a topping to something.

G-LO: Pancakes! Maybe a BBQ sauce? Victory Brewing makes short ribs with a Root Beer based BBQ sauce.

AK: Sounds yummy! Has to be added to something that doesn’t already have a high sugar content.

G-LO: Totally!

AK: I could see it used in a bbq as a browning agent. Baste a brisket with it.

G-LO: You mean that brisket you didn’t save for me when I flew out last time? Bastard.

AK: Same one

G-LO: I say again. Bastard.

AK: That’s me!

G-LO: Have we moved on to the Celebrity Roast portion of the evening?

AK: Where’s Dean Martin?

G-LO: He’s dead.

AK: Where’s Rickles?

G-LO: Dead. Rich Little?

AKe: Not dead. But all the celebrities that he impersonates are. Go figure.

G-LO: So he can do the voiceover for the dead celebrity holograms?

AK: He can do Prince, Tupac, Biggie. Oh, wait…

G-LO: LOL! I think we’re done here.

____________________________________________________

Many thanks to Van Huynh-Leap of D & S Beverages for sending us this very generous sample!

Get Ready for Brewer’s Plate 2018!

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Below is some muy importante information about one of our favorite Philly Food and Craft Beer events of the year, The Brewer’s Plate. This time around, they’ve moved the event to a Friday night which makes those of us that work Monday through Friday / 9 to 5 jobs VERY happy! Here are the details…

On Friday, March 30, 2018 from 7:30 to 10:30 p.m., Fair Food will host the 14th Annual Brewer’s Plate, Philadelphia’s pioneer party of local food and drink, at the Kimmel Center for the Performing Arts. Brewer’s Plate brings together the most celebrated local breweries, distilleries, chefs, and food artisans all at one stunning location. Don’t miss your opportunity to snag VIP or General Admission tickets to the definitive food and beverage festival of the Mid-Atlantic region.

This is the first time Brewer’s Plate will be held on a Friday, making room for more libations, food, and entertainment than ever before. Brewer’s Plate is also excited to welcome this year’s newcomers Bud & Marilyn’s, Dim Sum House, Pistola’s Del Sur, and SouthGate, along with Second District Brewing, La Cabra Brewing, and Locust Lane Craft Brewing. Among the returning favorites include Revolution Taco, Hungry Pigeon, Weckerly’s Ice Cream, Dogfish Head, Philadelphia Distilling, Manatawny Still Works, and Troegs Brewing .







Not only is Brewer’s Plate a fantastic culinary experience, but the proceeds will benefit Fair Food and their mission to bring locally grown food to the marketplace and to promoting a humane, sustainable agriculture system for the Greater Philadelphia region.

“The Brewer’s Plate, benefiting Fair Food, showcases some of the finest local food and beverages in the region through top restaurants, breweries, and distilleries. It’s a celebration of the industry’s commitment to local sourcing, expressed in one incredible night of eating, drinking, and meaningful connections ,” said Emily Whitted, Development Coordinator for Fair Food

This event is for anyone who enjoys exploring new food and drink trends, or just looking to sample the best of Philadelphia’s kitchens and bars all in one night. Brewer’s Plate is also an amazing opportunity for any passionate industry employee looking to build relationships with the talented craftsmen and women who work tirelessly to produce the best possible products in the Tri-State area.

Ticket Information**:

  • VIP $99, entrance time 6:30 p.m.
  • GA $77, entrance time 7:30 p.m.

As a VIP ticket holder for 2018, you will have a full hour prior to General Admission with access to all 90+ participants and exclusive VIP-only beers, plus a special edition Brewer’s Plate VIP glass . For more information about the Brewer’s Plate visit: brewersplate.com and on Instagram: @thebrewersplate .

** Must be 21 years of age or older to attend event with valid ID. All tickets for The Brewer’s Plate are non-refundable .








ABOUT:

FAIR FOOD: Fair Food has been uniting local farmers with businesses and consumers for over 15 years, promoting the importance of family farms and creating a year-round marketplace for fresh, local food products in the Greater Philadelphia region at their Reading Terminal Market Farmstand (51 N. 12th Street, (215) 386-5211 ext. 120, open 8 a.m. – 6 p.m. Monday – Saturday and 9 a.m. – 5 p.m. Sundays). Fair Food builds connections in the wholesale food marketplace in order to help local farmers and producers bring their product to the marketplace. This benefits the farmer, the land, and the consumer in increasing access to fresh, healthy, local food. Fair Food’s suite of programs support the mission to promote sustainable agriculture and access to fresh, healthy food by building markets for local growers and producers. For more information, visit fairfoodphilly.org ; become a fan on Facebook ; and follow on Twitter ( @FairFoodStand ) and Instagram ( @FairFoodFarmstand ).

ROLLING BARREL EVENTS: Rolling Barrel Events is a full service event planning and management firm that helps individuals and organizations create memorable experiences that focus on local beer, wine, and food. For more information, visit www.rollingbarrel.com.

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