Love on Tap was a monster hit. Highlights for me included getting some of the dwindling Kohana Stout and getting to take a million photos of a bunch of people really enjoying themselves. This week we look into that as well as when and how to taste craft beers, the all beer Lenten diet and great foods to eat after.
Love on Tap
On a sunny Saturday in Ocean City, hundreds of eager tasters, armed with a pint glass, poured into Seacrets, hoping to get a taste the best of what local brewers had to offer. This was the second annual Love on Tap; an event celebrating all that is Delmarva beer.
Most beers are made for drinking
At this year’s Big Beers, Belgians & Barleywines Festival, I was lucky enough to enjoy a 2009 Dogfish Head Fort, poured by none other than Dogfish’s founder, Sam Calagione himself. It was just as awesome as it sounds. In fact, that festival was chock-full of so many brilliantly aged beers that the entire event sort of runs together.
The Pepsi Challenge
If you haven’t read Blink, you really should. For this story, though, the Pepsi Challenge analogy is sufficient.
Malcolm Gladwell’s Blink is a fascinating exploration of rapid cognition, the “thinking” that takes place within the “blink of an eye.” At first glance you might want to think of rapid cognition as intuition or a “gut feel” – somewhat of an emotional perception, unconscious or perhaps irrational.
To check out our companion piece on why waxed bottles suck and must be destroyed, click right here. To check out the previous companion piece on the history of imperial stout as a beer style, click here. Consider this question for a moment: Are there currently more barrel-aged imperial stouts in this country than there are non-barrel-aged imperial stouts?
All Beer diet
“Salvator” is the name of an “unusually strong” beer that Paulaner monks in the 1600s would brew because “liquid bread wouldn’t break the fast.” J. Wilson, a Christian journalist, tried the special monk diet that he consumed over 46 days during Lent, eating no solid food.
Home Brew FAQ
Each week on our “Beer with Strangers” podcast, Doug talks homebrewing tips and tricks. This week’s tip and or trick is how to bottle carbonate lagers.
Recipe and chasing the Dragon
Now you’re cooking with beer.
Treat your guests and yourself to this IPA-enhanced mouth-watering rib-eye with blue cheese butter. Active preparation time: 15 minutes Cooking time: 8 minutes Serves: 1-2 2 Tbs butter One 12-oz (340 g) boneless rib-eye (14-oz/397-g bone in) ¼ cup (2 fl oz/59 ml) IPA 1 pinch salt 1 pinch freshly ground black pepper 2 oz (57 g) Blue Cheese-Beer Butter (see below) Place the butter in a large cast-iron pan and place the pan over high heat.