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Red Lobster On Beer

August 26, 2010 By Jay Brooks

red-lobster
This was originally mentioned in a Beer Advocate thread, started by Will C. of Virginia, and then spread out via Twitter as a worthy topic by Todd and Jason. I found it interesting, as well, as it concerns one of the national restaurant chains attempts to promote beer to their customers. The chain is Red Lobster, a seafood restaurant I haven’t eaten at since maybe the early 1980s, and even then only once or twice. I’m not a big chain restaurant patron, less so when it’s seafood, which I’m also not a great fan of.

But I have to at least give kudos to Red Lobster for trying to educate their customers about beer. Perhaps I’m wrong about this, but my sense is that regular Red Lobster customers are generally not hardcore beer geeks. Most of the people I know who love great beer, are at least somewhat passionate about the food they eat, too. So that suggests that the average Red Lobster patron could probably use a little beer edumacation. So they’ve set up an interactive Beer Tasting Guide showing each of the main year-round beers they carry on a chart with beer color on one axis and “flavor” on the other. When you move you mouse over each of the beers, a window pops up with additional information about that beer. It’s one of the better uses of Flash technology I’ve see involving beer.

redlobs-beer-guide

The downside, of course, is that of the seventeen beers on the chart, only the five Samuel Adams beers, and possibly the Guinness (depending on which one it is) are worth ordering, at least to my taste. The biggest blunder, though, is equating flavor with IBUs as the Y-axis seems to suggest. Obviously, they’re not remotely the same thing, and none of the beers on the list could really be considered hoppy by any stretch. There would obviously be numerical differences between the beers, but from a taste point of view, not so much. They also seem to suggest all dark beers are malty and light beers are also “crisp,” which is likewise not exactly true, at least not all the time.

Red Lobster did, however, buy the new proprietary Samuel Adams beer glass and put the Red Lobster logo on them for all their restaurants, which is a plus. And according to their beer page, they have some regional beers in select areas, though those choices, too, are nothing out of the ordinary. Still, this is the sort of thing that’s to be encouraged, I think. I’m not a great fan of misinformation — of which there is certainly some here — but it’s a start. Perhaps it will at least inspire Red Lobster’s customers to ask more questions, a move which could ultimately lead them to better beer.

Filed Under: Beers, Editorial, Food & Beer Tagged With: Education, Websites

Deep-Fried Beer!?!

August 26, 2010 By Jay Brooks

fryer
I’ve often used the proverb “frying makes every thing taste better,” and people who’ve eaten with me know I take that seriously. I live for French fries and potato chips, and my favorite sandwich is the Monte Cristo, essentially a deep-friend sandwich. I’ll fry pretty much anything, and indeed have tried frying many an unusual foodstuff. There’s certainly a rich tradition of using beer in batters and other sauces that food is cooked in, but I confess I’ve never considered frying the liquid itself, for what I thought were obvious reasons. But then I don’t have Mark Zable’s experience and wherewithal. His father Norman has had a Belgian Waffle concession stand at the Texas State Fair for 47 years, and several years ago his son Mark began tinkering with a number of new food ideas, such as Chocolate Covered Strawberry Waffle Balls and Sweet Jalapeno Corn Dog Shrimp.

But it’s his latest creation that made me sit up and take notice: Fried Beer, which they’ve trademarked and the process they use is also being patented.

fried-beer-2

To me they look a bit like ravioli with beer inside. Three years in the making, the Dallas Morning News has the story:

For three years, Zable has been on a mission to concoct Fried Beer. He remembers staring at a bar menu in a restaurant. Calamari. Nachos. Fried cheese.

Bor-ing.

“Someone needs to figure out a way to fry beer,” he thought.

Zable started experimenting. But the beer-and-dough concoction kept exploding once it hit the fryer. He kept getting burned.

So he consulted with a food scientist — still, no luck.

Then, earlier this year, he finally found the recipe for success. Now Zable keeps the process shrouded in secrecy and has applied for a Fried Beer patent and trademark.

Mark Zable figured out how to fry beer by sealing it in dough. He had to persist because early efforts blew up.

I’m certainly willing to give it a try. Apparently when you bite into it, the beer squirts out into your mouth to mix its flavor with the dough. How bad could that be? It will debut at the Texas Fair and is also one of eight finalists in the Sixth Annual Big Tex Choice Awards.

fried-beer
Mark Zable with his fried beer. [photo by Vernon Bryant, Dallas Morning News.]

And here’s Zable talking about what he went through to come up with it:

They’ve also set up a website, where they further describe Fried Beer:

People said it could not be done; impossible is what we were told! When you put beer into a fryer, it will cause a violent reaction with the oil…

We took that challenge and did everything we could to prove naysayers wrong! As a result of three years of research and development, we are now excited to present Fried Beer™ to the world! In such a revolutionary way, we are able to put beer inside dough that is shaped like a ravioli and deep fry it. The process is so unique, we have a patent pending on the manufacturing process!

By using our patent pending process, we are able to place beer inside a salty pretzel like dough, and deep fry it. When you take a bite, beer pours out of the inside pocket of dough. We even had to get the Texas Alcoholic Beverage Commission to rule on our new product. The verdict… You have to be over the age of 21 to purchase Fried Beer™.

CBS also did a video report on Zable’s Fried Beer:The only other food I’ve seen that’s even similar is a Korean dish also called “Deep-Fried Beer” at the Korean Food website ZenKimchi’s Korean Food Journal. ZenKimchi even includes the recipe, though it seems more like a deep-fried batter that includes beer as an ingredient, so I’m not quite sure if it’s misnamed or it is similar at all. Though I may have to give the recipe a try one of these days.

fried-beer-korea
Korean Deep-Fried Beer

Filed Under: Beers, Food & Beer, News, Related Pleasures Tagged With: Health & Beer, Texas

Civilization’s First Decision: Orgies Or Beer?

August 19, 2010 By Jay Brooks

ninkasi-tablet
Gizmodo has an intriguing post up right now, combining ideas from two books about early man and the dawn of civilization, Sex at Dawn: The Prehistoric Origins of Modern Sexuality and Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages. In Orgies or Beer? You Only Get One, author Joel Johnson speculates that early man eschewed group sex with multiple partners to settle down and make beer, setting us on the path to modern civilization, monogamy and the happy hour. As long as you don’t take it too seriously, it’s a pretty funny idea. (In other words, you can safely ignore the many outraged commenters who seem to have confused Gizmodo with an academic journal, they’re an entirely different kind of funny.)

As Patrick McGovern makes the case in Uncorking the Past, a growing body of evidence is pointing to alcohol — and most likely beer, or a rudimentary form of it, at least — as the reason early nomadic man settled down, in order to grow the crops to insure a steady supply of it. In other words, beer, rather than bread, may have been responsible for civilization as we know it today, with all its good and bad developments and legacies. In the newer book, Sex at Dawn, authors Christopher Ryan and Cacilda Jethá argue that what we gave up for civilization, agriculture and beer was free love, group sex and orgies. Gizmodo summarizes the book’s claims in chart form.

agro-to-war

One thing that’s funny about the chart is that everything leads to war, and the most hate-filled comment that I ever received was from someone calling himself “The Savagist” who took that same view to ridiculous heights. He vehemently believed that beer and alcohol were directly responsible for every bad thing that ever happened in the history of mankind, ignoring anything good that civilization also brought. Given his epithet, one might have reasonably presumed he had or wanted to return to that savage “pre-civilized” time, but he was obviously still living in a building, with electricity, and typing on a computer connected to the internet, with no sense of irony. Apparently, when he looked in Pandora’s Box, there was no hope at all after beer released all the evil into the world. Me, I found hope … and hops.

But back to Sex at Dawn, and the key points, as laid down in the Gizmodo article:

  • Before humans settled down into civilization, we were small bands of hunter-gatherers who had no notion of sexual monogamy. Within our relatively small tribes, most humans had multiple partners, primarily from within the tribal group, although occasionally we’d have a dalliance with a stranger to keep the DNA pool zesty. Children had multiple social “fathers,” jealousy was nearly nonexistent, and relatively easy access to calories kept us fit, happy, and satisfied well into our 70s and 80s—provided we managed to get past the perils of high mortality rates expected from a wild environment and primitive medicine.
  • Upon the discovery of agriculture, nomadic wandering was no longer possible—someone has to stick around to water the crops—so the ideas of property and inheritance became sadly useful. Domesticated food could become scarce, unlike the effectively endless bounty of hunter-gathering (ignoring the occasional climate-torqued famine or run of bad luck), so hoarding became necessary to ensure calories even in lean times. It’s a lot of work to farm, so it became important to ensure that you weren’t wasting your precious grains on someone else’s offspring, especially if it meant you own kid was getting short shrift. Hence monogamy, marriage, and the unfortunate concept of partners as property, manifested in agrarian societies as a tendency to view women as chattel.
  • Our genes, still tuned toward sexual novelty, cause us to really hate being monogamous, but societal pressures—including centralized codified religion—force men and women into an arrangement that brings with it just as many problems as it solves. Men cheat, women wither in sexual shackles (or, you know, cheat), wars erupt over resources or sexual exclusivity, cats and dogs almost start sleeping together except they’re afraid the neighbors might find out—Old Testament, real wrath of God-type stuff.

But accidental alcohol was around for probably millions of years and the “drunken monkey hypothesis” proposed by biologist Robert Dudley “attempts to explain why our bodies have evolved such a happy capacity for metabolizing ethanol.” McGovern extends that idea in Uncorking the Past.

On average, both abstainers and bingers have shorter, harsher lives. The human liver is specially equipped to metabolize alcohol, with about 10 percent of its enzyme machinery, including alcohol dehydrogenase, devoted to generating energy from alcohol. Our organs of smell can pick up wafting alcoholic aromas, and our other senses detect the myriad compounds that permeate ripe fruit.

A couple of years ago, this came up in a different context, in a post I wrote entitled Beer and Civilization which discussed a book by Steven Johnson entitled The Ghost Map: The Story of London’s Most Terrifying Epidemic — and How It Changed Science, Cities, and the Modern World. In Johnson’s book, he discusses how at the dawn of civilization, survival often depended on how a person’s body reacted to and could tolerate the beer that was generally safer to drink than water. Over time, only people who were genetically predisposed with the ability to drink large quantities of beer survived, passing that trait down to their children so that perhaps today most of us have such an ancestor as evidenced simply by the fact that we’re here. As [George] Will (and Johnson) explains.

The gene pools of human settlements became progressively dominated by the survivors — by those genetically disposed to, well, drink beer. “Most of the world’s population today,” Johnson writes, “is made up of descendants of those early beer drinkers, and we have largely inherited their genetic tolerance for alcohol.”

But sitting here in my pajamas, typing on my laptop, beer in hand, surrounded by the trappings of modern society, I can’t help but think we made the right choice. I know the world has many, many challenges and problems but would any of us be happier crawling around the Savannah in a loincloth hunting (and gathering) for our next meal — and without a beer to pair with it? Beer may have been responsible for the single greatest butterfly effect in our civilization’s history because it’s nearly impossible to say what life might be like had we not taken the path we’re on. Did we give up orgies for our beer and civilization? Who knows, but I still think we chose wisely.

Another funny and very interesting excerpt from Sex at Dawn is The Flintstonization of Prehistory in which modern morals and values are super-imposed on to the past.

flint-busch-3

Filed Under: Beers, Editorial, Food & Beer, Just For Fun Tagged With: Archeology, Beer Books, History, Science

Miette’s Stout Cupcakes

August 16, 2010 By Jay Brooks

food-network
Alton Brown, from the Food Network, recently handed down his choices for the Nation’s Top Ten Sweets. Making the list for the “Best Beer-Spiked Cupcake” was the Bay Area’s own Miette. With two locations in San Francisco (the Ferry Building & Hayes Valley) and one in Oakland (at Jack London Square), here’s how Brown describes them:

A former dot-commer started this mini-chain after a successful stint at the Berkeley Farmers’ Market, and her gingerbread cupcake might be the reason for Miette’s popularity. Made with a dark stout beer, it’s super moist and topped with lightly sweetened cream-cheese frosting and a candied orange flower.

A cake made with beer, and picked as one of the best in America? That’s something I just had to eat. So I stopped by the Ferry Building location last week to try one for myself. Because it was late in the day, they were actually out of the cupcakes, but they did have a full-sized cake left. So I splurged on the whole cake. Besides, like beer, sweets are best when they’re shared.

P1000825

Miette’s website describes their Gingerbread cake and cupcakes as “[o]ur all~time best selling cake. Made with a dark stout beer, molasses, ginger, nutmeg, cinnamon and cardamom then topped with a sweet cream cheese frosting.” I spoke to the manager of the Ferry Building Miette’s, and she checked with the owner about what beer they used. It turned out they use Guinness as the stout for the cake.

P1000829

So how does it taste? It was quite delicious, especially paired with a nice stout. It was extremely moist and the ginger worked wonderfully with the beer. It’s very rich. The sweetly delicate icing was a great compliment to the flavors in the cake. It’s easy to see why it’s their best-seller. My only criticism? I would like to see them perhaps use a locally brewed stout. There are plenty of tasty stouts made in the Bay Area. But apart from that, definitely pick up Miette’s lovely gingerbread beer cupcake or cake.

Filed Under: Beers, Food & Beer, Just For Fun, Related Pleasures Tagged With: California, San Francisco

Restaurant Closings Increase

July 21, 2010 By Jay Brooks

food-2
According to a recent study by the NPD Group, a research firm, 5,204 restaurants have closed since the Spring of 2009, representing a 1% drop in the total number. As reported in the Nations Restaurant News, “[i]ndependent restaurants took the hardest hits, while chains kept their unit counts relatively stable.” As the Brewers Association revealed last week, brewpub openings increased slightly, reversing a trend where they’d been losing ground to the recession. Perhaps that’s tied to craft beer’s continuing increases, perhaps not. In any event, less restaurant visits means less opportunities to purchase beer, so that’s bad news for the production breweries who sell packaged and draft beer to restaurants.

closed-sorry-red

Filed Under: Editorial, Food & Beer, News, Related Pleasures Tagged With: Restaurants, Statistics

Eating Seasonably

July 9, 2010 By Jay Brooks

eat-seasonably
Two years ago for one of our Sessions, I lamented that many of the traditionally seasonal beers are now available year-round. That was Session 17, and it’s theme was Drinking Anti-Seasonally, where I wrote:

We live in a time when seasonality has lost its meaning, and not just with respect to beer. Any fruit, regardless of its growing season is available at the average supermarket, flown from around the world so that our every whim not go unfulfilled. Let no sales opportunity go to waste. Convenience is king. As consumers we believe that whatever we want should be available whenever we want it, because that’s the bill of goods we’ve been sold. Remember those bothersome watermelon seeds. Gone. Strawberries in the winter? Thank you Guatemala. We don’t like to wait for anything anymore. And usually we don’t have to, because there’s someone willing to sell us whatever we fancy, regardless of the season.

But if you’re like me, you can decide to choose your foods according to the seasons and an English website, Eat Seasonably, has a great interactive calendar to help you do just that.

eatseason-1

From the calendar itself, you can choose to either see when a particular fruit or vegetable is in season, or you can choose a particular month, such as the current month, July.

eatseason-july

Around the outer ring, it shows what’s best for that month, which in July’s case is cucumbers, curly lettuce and cherries. The inner ring then shows what else is in season throughout the month.

eatseason-2

The chart is also divided up and color-coded by season. They also have various sizes of posters that can be downloaded and printed out. The posters also include a handy chart that lists common fruits and vegetables and then using the color-coding shows which months each one is in season.

eatseason-4

It’s a pretty cool little chart, and until we get the beer seasons figured out better, at least we can eat with the seasons.

Filed Under: Editorial, Food & Beer, Related Pleasures Tagged With: UK

Dinner With A Trio Of Lambic Legends

June 10, 2010 By Jay Brooks

monks
Tuesday night in Philadelphia, I was fortunate to get an invitation from Tom Peters to attend his Lambic Dinner at Monk’s Cafe. The dinner included three of the best lambic brewers from Belgium: Frank Boon, from Brouwerij Boon; Armand Debelder, from Brouwerij 3 Fonteinen; and Jean Van Roy, from Brasserie Cantillon. It was an awesome dinner with some just spectacular beers.

Tom Peters, Frank Boon, Jean Van Roy, Fergie Carey and Armand Debelder
Tom Peters, Frank Boon, Jean Van Roy, Fergie Carey and Armand Debelder at the main table.

It was an eight course beer dinner prepared by guest chef Brian Morin, who cooks at the beer bistro in Toronto, Canada.

Tom Peters with guest chef Brian Morin, from Toronto's beer bistro
Tom Peters with guest chef Brian Morin.

You can see each of the eight courses below in the slideshow of the Monk’s Lambic beer dinner. This Flickr gallery is best viewed in full screen. To view it that way, after clicking on the arrow in the center to start the slideshow, click on the button on the bottom right with the four arrows pointing outward on it, to see the photos in glorious full screen. Once in full screen slideshow mode, click on “Show Info” to identify each photo.

Filed Under: Beers, Breweries, Events, Food & Beer Tagged With: Beer Dinner, Belgium, Pennsylvania, Philadelphia

Toronado Belgian Blunch 2010

April 22, 2010 By Jay Brooks

belgium
This past Sunday I attended the annual Belgian Beer Lunch, which I’ve taken to calling a blunch, at the Toronado in San Francisco. The meal was again designed and created by Sean Paxton, the Homebrew Chef. The blunch was twelve courses, include 16 beers and lasted just over five hours.

The Toronado ready for a beer dinner
The Toronado decked out for a beer dinner.

Arlene Paxton, Dave Keene and Sean Paxton
Arlene and Sean Paxton, with Dave Keene, owner of the Toronado, in the middle.

Below is a slideshow of the 2010 Toronado Blunch beer dinner. This Flickr gallery is best viewed in full screen. To view it that way, after clicking on the arrow in the center to start the slideshow, click on the button on the bottom right with the four arrows pointing outward on it, to see the photos in glorious full screen. Once in full screen slideshow mode, click on “Show Info” to identify each photo.

Filed Under: Events, Food & Beer Tagged With: California, Northern California, photo, San Francisco

Bacon Peanut Butter Mashed Potatoes

April 20, 2010 By Jay Brooks

fry
When I put the kids to bed, I often fall asleep myself after reading to them and snuggling. This happened again a few days ago, and when I woke up, I had an incomprehensible desire to make mashed potatoes with peanut butter. I figured it had to have been tried before, but came up snake eyes after I fired up the internet and found surprisingly few actual recipes, apart from mentions of it having been tried on Top Chef. My wife thought I was crazy — I am — and that it sounded disgusting. Undaunted, today I gave it a try. I used instant mashed potatoes because it was lunchtime and I was lazy, adding about two tablespoons of organic peanut butter to the milk (for what the potato mix says is for “6 servings,” which is just about the right amount for one me-sized serving.). After the water, salt and butter boiled, I added the instant flakes and then the PB-laced milk and began stirring. It actually mixed fairly easily.

I often make for lunch what I call “mashed potato surprise,” where I also add bacon, cheese and whatever else we happen to have in the refrigerator, like vegetables, or something similar (that’s the surprise part). It’s a quick and filling lunch. I decided that the peanut butter mashed potatoes would benefit from having bacon, too, and then I also added some shredded cheese just because. The bacon and peanut butter was awesome together and the cheese, while not standing out, didn’t get in the way either. It was actually much better than I expected and I’ll definitely be adding this to my lunchtime menu. Oh, and I paired it with with a hoppy Blind Pig IPA, from Russian River, which I have to say, worked pretty well..

Bacon Peanut Butter Mashed Potatoes
You can’t see it very well in the photo, but the normally snow white mashed potatoes are dulled a bit from the brown peanut butter. The lumps are the bacon bits.

Filed Under: Food & Beer, Just For Fun, Related Pleasures Tagged With: Food, make, Potatoes

The World’s Biggest Beer Dinner

April 13, 2010 By Jay Brooks

world-beer-cup
Saturday night, the last night of the Craft Brewers Conference in Chicago — it being a World Beer Cup year — there was an awards banquet where the medals are handed out to a packed crowd of brewers and beer industry people. This year’s banquet, with 2,000 people, is believed to be the biggest beer dinner ever done — somebody call Guinness. At five courses, that’s 10,000 plates. The amount of food used reads like those lists you see for Oktoberfest. The dinner used 600 gallons of beer to pair with the courses, 200 gallons of beer to cook with, 400 pounds of butter, 300 loaves of bread, 500 pounds of onions, 600 pounds of pork belly, 160 pounds of mushrooms, 275 dozen eggs, 160 pounds of malt and 6 gallons of honey. The meal was created by Sean Paxton and Randy Mosher, with the recipes and cooking by Sean Paxton, a.k.a. the Homebrew Chef. It was impossible to capture the whole banquet space with a photo, so below is a short video of the beer dinner’s setting, shot shortly before it began.

P1200487
Randy Mosher and Sean Paxton.

Here, Sean and Randy explain the beer dinner we’re about to enjoy.

The five courses are detailed below in the slideshow. Despite the size of the dinner, the service was surprisingly swift and before we knew it, it was time for the World Beer Cup award ceremony to begin.

After the dinner; Matt Brynildson, Nancy Johnson and Sean Paxton
After the dinner; Matt Brynildson, Nancy Johnson and Sean Paxton.

Below is a slideshow of the World Beer Cup dinner. This Flickr gallery is best viewed in full screen. To view it that way, after clicking on the arrow in the center to start the slideshow, click on the button on the bottom right with the four arrows pointing outward on it, to see the photos in glorious full screen. Once in full screen slideshow mode, click on “Show Info” to identify each photo.

Filed Under: Beers, Events, Food & Beer Tagged With: Beer Dinner, Chicago, Photo Gallery, Video, World Beer Cup

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