Pizza Hut To Offer Beer Selection

pizza-hut
Last month, The Street reported that the Pizza Hut chain has remodeled several of their 6,000+ restaurants, and “plans to remodel roughly 700 of its U.S. stores a year through 2022 in the new format.” The newly refurbished Pizza Huts will continue to have the company’s ” trademark red and black colors, albeit with deeper hues” and will also “feature wraparound windows, outdoor seating and yes, a drive-thru.”

pizzahut-exterior2

All well and good, so far, but so what, you may be asking. Pizza Hut has also added beer and wine service at the remodeled locations, and plans to add alcohol to each refurbished restaurant. Frankly, I didn’t realize they didn’t serve beer already. Pizza and beer are pretty much a perfect pairing, as iconic as peanut butter and jelly or grilled cheese and tomato soup. The more I think about it, almost every pizza place I can name also serves beer, both chains and the small mom and pop pizza joints. How many brewpubs serve pizza? Lots of them, with many even specializing in it.

buck-libby-beer-and-pizza

Why I bring this up is because the wackos at Alcohol Justice tweeted their displeasure at this idea, with this. “Now Pizza Hut wants to sell booze too bit.ly/1PkIwe1 What’s next…wine tastings at Toys-R-Us?” That’s what’s known as a false equivalence, one does not follow from the other. It is, in effect, a bullshit argument. One is a restaurant, and a type of restaurant that typically does carry beer and wine. The other is a toy store. There’s no link whatsoever, nothing that would make this in any way logical. It’s AJ making a mountain out a molehill, as they so often try to do. It’s just absurd.

They idea that a pizza restaurant serving beer and wine is cause for alarm is absolutely laughable. It’s harder to think of one that doesn’t already serve beer then come up with all of those who do. Several times I’ve gone with Porter’s basketball team and his little league baseball team to a Mountain Mike’s or Straw Hat Pizza after a game with the whole team and their parents. Many pizzas are ordered for everyone, with pitchers of beer for the parents. That’s the very definition of family-friendly, with something for everyone. Not once has there been a problem. But in AJ’s worldview, beer at a pizza joint with beer is the same as booze being served at a toy store. But now I’m feeling hungry. I’ve got plenty of beer. I wonder if it’s too late to order from Pizza Hut? They just opened one in our town, and I definitely want to support their decision to upset Alcohol Justice.

Alice Cooper And Chicken And Beer, Oh My!

chicken
Today is the birthday of American rock singer and songwriter Alice Cooper (born Vincent Damon Furnier; February 4, 1948- ). Apparently early in Alice Cooper’s career, there was an incident at a 1969 show in Toronto that helped to create his bad boy persona and get him noticed in the world of rock and roll. That became known as the Chicken Incident, and there are different versions of it that have been told, with this one coming from Wikipedia.

Alice Cooper’s “shock rock” reputation apparently developed almost by accident at first. An unrehearsed stage routine involving Cooper, a feather pillow, and a live chicken garnered attention from the press; the band decided to capitalize on the tabloid sensationalism, creating in the process a new subgenre, shock rock. Cooper claims that the infamous “Chicken Incident” at the Toronto Rock and Roll Revival concert in September 1969 was an accident. A chicken somehow made its way onto the stage into the feathers of a feather pillow they would open during Cooper’s performance, and not having any experience around farm animals, Cooper presumed that, because the chicken had wings, it would be able to fly. He picked it up and threw it out over the crowd, expecting it to fly away. The chicken instead plummeted into the first few rows occupied by wheelchair users, who reportedly proceeded to tear the bird to pieces. The next day the incident made the front page of national newspapers, and Zappa phoned Cooper and asked if the story, which reported that he had bitten off the chicken’s head and drunk its blood on stage, was true. Cooper denied the rumor, whereupon Zappa told him, “Well, whatever you do, don’t tell anyone you didn’t do it.”

Blueiskewl also has another account, with some additional context. Stemming from the infamous chicken incident, at some time in the 1970s, Cooper managed to be in the same room as Colonel Sanders — Harland David Sanders — the founder and face of Kentucky Fried Chicken, a connection not lost on Cooper.

alice-cooper-kfc-1
A perplexed Colonel Sanders posing with Alice Cooper, who’s holding a beer, sometime in the 1970s.

During an interview which was taped for a showing of the film Super Duper Alice Cooper in 2014, Cooper answered a question about his meeting Colonel Sanders in the 1970s.

“Here comes this nice old man in a white suit,” said Cooper. “Suddenly I realize that this is the Hannibal Lecter of chickens. I have the death of exactly one chicken on my hands, and this guy has a score of 10 billion. Yet everyone loves this guy, and hates me for being a chicken killer! The irony of the two of us being in the same room at the same time was not lost on either me or the Colonel.”

And in yet another one by Interviewly, he talks about tying the two together.

What can you tell us about meeting Col. Sanders? Did he bring chicken?

There was an INCREDIBLE thing that happened in the early 70’s! Somebody threw a chicken onstage, I threw the chicken in the audience, the audience tore it to pieces, and then in the newspaper the next day the headline read “Alice Cooper tears chicken to pieces.” It’s the most notorious story about Alice Cooper that’s been going on forever. And I thought “it just one chicken and I didn’t even kill it, the audience killed it, so I thought why not take a picture with the mass murderer of chickens Colonel Sanders?” so to me it had a sense of humor to it. I mean, one chicken for me, seven BILLION chickens for Colonel Sanders. And yet I’m the villain. I would say if you interviewed the chickens they would be more terrified of him than me.

Unfortunately, I can find no specifics about exactly when or where this meeting took place. It looks like it was in someone’s house, or maybe a hotel, but no one seems to know for sure. Perhaps it’s better to leave it mysterious and enigmatic. If it weren’t for the photos, we may not believe it every actually happened.

Anyone want to hazard a guess as to what beer it was? 19702 and with a foil neck and probably label. It’s not Michelob and it doesn’t strike me as a Lowenbrau. It might be something more local or regional, but given that we don’t know the location that’s not much help. It doesn’t look like the Colonel joined Cooper for a beer.

alice-cooper-kfc-2

Beer Syrup

syrup
I’ve made pancakes substituting beer for the water, I’ve enjoyed Kentucky Breakfast Stout, once with beer pancakes. And I’ve had beer that tasted rather sweet, like maple syrup, too. But it never occurred to me you could make the pancake syrup with beer. And it looks fairly easy. I recently ran across an article about The Art of Making Beer Syrup in Outside magazine, and apparently bartenders have been making them for years to use in special cocktails. Given that the only cocktail I almost ever order is a gin & tonic, hopefully you’ll forgive my cocktail ignorance. Apparently it’s just water (or any liquid) reduced, sugar added.

Outside’s recipe is so simple, even I could probably make it:

For best results, pour your favorite beer into a pan and slowly simmer over low heat until it reduces to two-thirds of its initial volume. Then add in an equal proportion of raw brown sugar and stir until the sugar dissolves completely. Pour liberally over your favorite breakfast food and wait for your insulin levels to spike.

The Good Booze blog suggests adding “a few whole cardamom pods” and “one small vanilla bean, split” to give it a little more flavor. It looks like any beer could work, although malt-forward beers seem better suited than hoppier ones, but certainly some experimentation is in order.

Allrecipes also has their own recipe, and a bar in San Francisco, The Fifth Floor (which is closed now, and reborn as Dirty Habit) used to make a drink they called Hops & Dreams, using a syrup made from Anchor Steam Beer.

And one entrepreneurial soul is trying to start the Beer Syrup Company to make commercial beer syrups.

beer-syrup

Patent No. 4053653A: Method Of Obtaining Lupulin-Rich Products From Hops

patent-logo
Today in 1977, US Patent 4053653 A was issued, an invention of Junjiro Miyata and Yasushi Kikuchi, assigned to Asahi Breweries, Ltd., for their “Method of Obtaining Lupulin-Rich Products from Hops.” Here’s the Abstract:

A method of obtaining lupulin-rich products from hops, which comprises: subjecting frozen hop cones to coarse crushing by a first crusher equipped with a screen having width of openings in the range of 6 – 15 mm and sieving fragments of crushed hops passing therethrough to obtain a first lot of lupulin-rich product as accumulated beneath the sieve; and then subjecting the portion which passed over the screen of the sieve to recrushing by a second crusher equipped with a screen having narrower openings than that of the first crusher a screen having width of openings in the range of 3 – 6 mm, and sieving fragments of recrushed hops passing therethrough to obtain a second lot of lupulin-rich product as accumulated beneath the sieves.
The method is performed on hops and particles thereof maintained in the frozen condition.

Untitled
Untitled
Untitled

Patent No. 6622510B2: Frozen Beer Product, Method And Apparatus

patent-logo
Today in 2003, US 6622510 B2 was issued, an invention of Mark S. Giroux, Joseph M. Trewhella, and Darryl Alan Goodson, assigned to Grindmaster Crathco Systems, Inc., for their “Frozen Beer Product, Method and Apparatus.” Here’s the Abstract:

A method of freezing and dispensing a beer product comprises providing beer in a sealed, refrigerated storage container under pressure; feeding beer from the storage container to a sealed freezing chamber through a sealed delivery system; freezing the beer in the chamber; and dispensing frozen beer from the chamber.

The frozen beer product preferably has a slush consistency and a density of about 50% to about 90% of the density of unfrozen beer, a temperature of between about 23° and 27° F. and a volume reduction in a filled 14 fluid ounce plastic cup sitting in 70° F. room for 30 minutes or less than 10%.

A refrigerated cabinet for supplying beer comprises an insulated beer storage compartment; a refrigeration system comprising a compressor, a condenser, a thermal expansion device and an evaporator; a pressurized carbon dioxide tank in a separate, non-refrigerated compartment; and a fan for circulating air within the insulated beer storage compartment.

A beer freezing and dispensing apparatus comprises a freezing chamber; a refrigeration system for cooling the beer in the freezing chamber to a frozen state; a dispensing system for dispensing frozen beer from the freezing chamber when it reaches a slush consistency, and a beer delivery system for delivering beer to the freezing chamber, the beer delivery system comprising; a valve for controlling the introduction of beer into the delivery system; a check valve to prevent beer from flowing backwards out of the delivery system; an accumulator for holding beer that expands when beer freezes in the chamber; and a pressure sensor for sensing the pressure of the beer between the accumulator and the freezing chamber.

The method and apparatus may also be used to freeze and dispense other single-strength beverages.

Untitled

Untitled
Untitled

Patent No. 4350712A: Frozen Beer Stick Including Retractable Cup

patent-logo
Today in 1982, US Patent 4350712 A was issued, an invention of Alfred Kocharian and George Spector, for their “Frozen Beverage Stick Including Retractable Cup.” Here’s the Abstract:

A popsicle type confection, which instead of an orange, cherry, raspberry, strawberry or similar conventional flavor frozen ice upon a stick, utilizes either a frozen beer or a frozen wine mounted upon a stick, and which in the present invention also includes a cup like heat shield around confection which is retractable so to allow licking the frozen beer or wine.

Untitled

Taco Bell Introduces Beer

taco-bell
Taco Bell announced today the opening of their first Taco Bell Cantina in Wicker Park, Chicago. The new restaurant had a soft opening today, with a grand opening scheduled for September 22. A second one will open in San Francisco later this month. One aspect about the new concept, known as “urban” restaurants, that stands out is they will serve beer, along with wine, rum, vodka and tequila.

From the press release:

“These new urban restaurants are a critical part of our growth strategy in markets where people experience our brand differently,” said Brian Niccol, chief executive officer, Taco Bell Corp. “Today’s consumers are living in more urban settings and our new restaurants cater to their lifestyle in adapting our traditional restaurant concept to fit their modern needs.”

The Taco Bell Urban Concept incorporates five consumer trends that balance relevancy and brand authenticity:

  1. Urbanization: The Taco Bell Urban Restaurant Concept reflects the Millennial trend of seeking more urban environments to live, work and play. These restaurants are ideally suited to fit in with pedestrian areas without drive-thrus.
  2. Digitization: Every point of the customer’s ordering journey is optimized through technology, including digital menu boards, TV monitors and Taco Bell mobile ordering and payment app pick up.
  3. Localization: Taco Bell incorporated the local architecture of the neighborhoods each restaurant serves.
    • The Wicker Park restaurant’s brick walls and prismatic glass were restored to help preserve the 100-year-old building. The location also features a mural designed by local artist, Revise CMW, which serves as a nod to the neighborhood’s history as an artistic hub.
    • The San Francisco restaurant, located near AT&T Park, features a patio and mobile pick-up window to cater to the quick pace, tech savvy and vibrant community.
  4. Green: The new urban locations will be more energy efficient with systems including LED lighting, use of reclaimed elements where possible and recycling.
  5. Transparency: An open kitchen design and food served in open face baskets gives customers a look inside Taco Bell’s quality ingredients.

Taco Bell Cantina restaurants will be the first and only Taco Bell restaurants to serve alcohol to customers who are of legal drinking age. The San Francisco restaurant will serve beer and wine only, while Wicker Park will serve beer, wine, sangria and twisted Freezes. Cantina restaurants will also feature a new tapas-style menu of shareable appetizers – including nachos and rolled tacos – during designated hours each evening, in addition to the full standard Taco Bell Menu.

taco-bell-essay-beer-wine-liquor-alcohol-wicker-park-chicago

According to the Chicago Tribune:

The menu features three 16-ounce frozen drinks that look straight out of the Kwik-E-Mart; spike your cherry-red Cantina Punch, electric-yellow Cantina Margarita or Ninja-Turtle-green Mountain Dew Baja Blast with your choice of Captain Morgan rum ($6.19), Ketel One vodka ($6.69) or Don Julio tequila ($7.19).

You’ll also find Steelhead wine ($4) in individual-size twist-off bottles, and two taps pouring Dos Equis ($4) and Fat Tire ($4.50).

Toast to the fact you’re drinking in a Taco Bell over a new menu of what the brand is calling Shareables — essentially, appetizer baskets. Choose from regular or chili-cheese nachos, quesadilla triangles, mini taquitos (called “rolled tacos”) and, surprisingly, chicken tenders, which are actually the best of the bunch.

The new T-Bell also comes with exposed brick, an open kitchen and a fancy new name: Taco Bell Cantina.

But give up your dreams of a drink after closing time at your local bar. Taco Bell Cantina will serve wine, beer and liquor until only 10 p.m. Sunday to Thursday, and midnight Friday and Saturday. 1439 N. Milwaukee Ave.

tacobellbooze

Expect to see Alcohol Justice and the prohibitionists going apoplectic over this news.

Hefe Wheaties

Untitled
Just when you think things can’t get stranger, the makers of Wheaties — the Breakfast of Champions — General Mills have announced that they’re making a new beer, Hefe Wheaties. Expecting people to do a spit take when reading that, General Mills blog anticipated skepticism in their announcement of the new beer. “Well, you read it correctly. Wheaties has partnered with Fulton, a craft brewery in Minneapolis, to create a limited-edition Hefeweizen beer named HefeWheaties.

HefeWheaties-1

Here’s how General Mills’ describes the collaboration beer on their blog.

Wheaties is not actually in the beer, but there is wheat. And that connection helped both brands try something interesting.

“We were intrigued from the get-go on this idea for many reasons, including that we’re both Minneapolis companies, and that the beer and the cereal both started from the same place in terms of raw ingredients and the same city,” says Ryan Petz, president and co-founder of Fulton.

So what about the name?

“We had been sampling a number of Hefeweizens, so we had been discussing with the Wheaties team what we liked,” says Petz. “Someone on the team said HefeWheaties, and it kind of sprung out from there.”

The Hefeweizen is a south German style of wheat beer, typically brewed with over 50 percent malted wheat, making it a natural fit for Wheaties.

The “Hefe” prefix means, “with yeast.” This German-style beer often has a cloudy appearance because of the high wheat content and has a little bit of hop bitterness.

Typically served in a traditional Weizen glass, HefeWheaties will be the first beer of this style brewed by Fulton. It’s brewed with water, malted wheat, malted barley, hops from Germany, the U.S. and Australia, and a yeast strain specifically developed for fermenting American-style wheat beers.

“This was a true partnership between Wheaties and Fulton,” says David Oehler, marketing manager, Wheaties. “Both teams were passionate about this project and got to work quickly. We enjoyed the chance to collaborate with Fulton throughout the entire process from idea generation to can design.”

The idea for HefeWheaties came up earlier this summer, thanks to some connections between Fulton’s team and employees at General Mills.

Tony Libera, who manages the social media accounts for Wheaties, chatted about the possibility of a beer partnership for the brand with a friend who was a sales representative for Fulton, and the plans were put in motion from there.

The Fulton team also has other close ties to General Mills. Petz worked for us for a few years after business school, as did Fulton’s director of operations. And the wife of another Fulton founder currently works at General Mills.

So where can you find HefeWheaties?

For a limited time, beginning August 26, it will be available in the Twin Cities market in a 16oz. tallboy can. 4-packs will be sold at limited retailers in the area, while quantities last. HefeWheaties will not be available for shipment or purchase outside of Minnesota.

Also, the Fulton taproom in Minneapolis will host several events featuring HefeWheaties, with the first being held on August 26.

“We’ll see how people react to it,” says Petz. “If it’s something everybody loves, we’ll obviously consider doing it again in a bigger and more widely distributed way in the future.”

Hmm. Breakfast beer, anybody?

hefewheaties

Patent No. 3867551A: Preparation Of Beer

patent-logo
Today in 1975, US Patent 3867551 A was issued, an invention of Yves Germain Jaegle, for his “Preparation of Beer.” Here’s the Abstract:

Beer is prepared by a process wherein groups of batches of wort are turned serially at temperatures increasing from 10 DEG to 14.5 DEG C into a cylindrical, vertically disposed vat having a conical bottom. Convection currents are instituted to homogenize the contents of the vat and fermentation is carried out until a beer of the desired degree of fermentation is formed. The resultant beer is mellowed by a warm keep phase, cooled and subjected to a cold keep phase.

US3867551-1