Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Easter Egg Celebritieshttp://www.slashfood.com/2011/04/22/easter-egg-celebrities/http://www.slashfood.com/2011/04/22/easter-egg-celebrities/http://www.slashfood.com/2011/04/22/easter-egg-celebrities/#commentsFiled under: ,

The Egg Man art sculpture of Prince William and Kate Middleton WeddingPhoto: John Lamouranne, The Egg Man


He is the Egg Man -- New Orleans artist John Lamouranne has been making egg sculptures for more than 30 years. (And yes, he made one of the Beatles.) Starting with hollowed goose eggs and adding bits of modeling glue and other crafty materials, Lamouranne creates little people (mostly little famous people) that range from Kate Middleton and Prince William (above) to a bobble-head Elvis, a grinning Ellen DeGeneres, and a whole cast of Alice in Wonderland characters. And you thought dipping a hard-boiled egg in food coloring was hard.

See a slideshow of Lamouranne's eggs at The Telegraph.

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]]>easter eggsEgg Manjohn lamouranneSlashfood EditorFri, 22 Apr 2011 17:00:00 ESTThe Candy Store, San Francisco — Ask a Shopkeeperhttp://www.slashfood.com/2010/12/15/the-candy-store-san-francisco-ask-a-shopkeeper/http://www.slashfood.com/2010/12/15/the-candy-store-san-francisco-ask-a-shopkeeper/http://www.slashfood.com/2010/12/15/the-candy-store-san-francisco-ask-a-shopkeeper/#commentsFiled under: , ,

The Candy StorePhoto: The Candy Store


Diane Campbell wore many hats before donning the metaphorical purple stovepipe to become the Willy Wonka of San Francisco's Russian Hill neighborhood: She was a cook, a fundraiser, and a marketer for a dot-com, among other things. Her passion, however, has always been candy. As a little girl growing up on Long Island, she used to buy big sacks of the sweet stuff from the supermarket, carry her haul home on her bike, and repackage the candy into goodie bags for her family and friends. She turned this lifelong love of candy into a career five years ago when she and her husband opened what has since become the city's premier sweet shop, known simply as The Candy Store.

Read more about Diane and The Candy Store after the jump...

Continue reading The Candy Store, San Francisco — Ask a Shopkeeper

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]]>candycaramelssan franciscothe candy storeChris DudleyWed, 15 Dec 2010 14:00:00 ESTBoston -- X Marks the Spothttp://www.slashfood.com/2010/09/24/boston-x-marks-the-spot/http://www.slashfood.com/2010/09/24/boston-x-marks-the-spot/http://www.slashfood.com/2010/09/24/boston-x-marks-the-spot/#commentsFiled under:

Boston clam chowderPhoto: Jack Amick, Flickr


Few cities can claim foodie credentials of Boston's caliber - after all, its go-to nickname is a nod to one of its staple foodstuffs: Beantown. And those no-nonsense baked beans are a tip off to the matter-of-fact approach to menus that most locals take. "It comes from the whole Yankee Puritan side, taking pleasure in making do, not wasting, using up - it has permeated a lot of our food traditions here," explains Georgia Orcutt, who works for Oldways a Boston-based organization that promotes traditional, non-processed food. She cites scrod as a key example: on fish menus, it will be listed alongside salmon or cod. But scrod is simply "whatever fish anyone can get their hands on as catch of the day" - no Bostonian fisherman would waste any fish once caught. "It's a combination of needing to be frugal for survival, for the Pilgrims, and that Puritan work ethic," agrees food writer Susan Nye, "That thriftiness has existed in Boston for centuries - my dad has a funny story about how his friends would come back from Christmas to university with bags filled with their grandmothers' leftovers." That Yankee frugality continues to ricochet round the restaurants here - and it's never been more timely, as Orcutt notes. "The Boston way of cooking - how can you use up something rather than waste it? It's coming back big time in this economy."

Continue reading Boston -- X Marks the Spot

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]]>bostonfish chowderFishChowdermarshmellow fluffMarshmellowFluffteddie peanut butterTeddiePeanutButterMark EllwoodFri, 24 Sep 2010 13:00:00 ESTThe Avenue Pub, New Orleans - What's On Tap?http://www.slashfood.com/2010/09/02/the-avenue-pub-new-orleans-whats-on-tap/http://www.slashfood.com/2010/09/02/the-avenue-pub-new-orleans-whats-on-tap/http://www.slashfood.com/2010/09/02/the-avenue-pub-new-orleans-whats-on-tap/#commentsFiled under: ,

Bar area of The Avenue PubPhoto: The Avenue Pub


A weekly look at the draft selections in beer-friendly bars across the country.

New Orleans is a city that is known for its parties and its drinking. But for a place that loves alcoholic beverages, craft beer has been conspicuously underrepresented in their landscape of libations.

Polly Watts, owner of New Orleans' The Avenue Pub, pointed to people's preference for other drinks. "Louisiana is a big liquor consumer," she explains. "Lots of vodka and rum." It makes sense: Bourbon Street is more than just a catchy name. And The Big Easy's penchant for fine dining plays a role as well. "We're a really big wine state too," she told us.

Not to say that beer didn't exist. It just wasn't always the drink of choice. And it was rarely ever craft. "For decades, the only beer you'd see was generic macrobrews," said Watts, before adding, "maybe an occasional Abita," referencing one of Louisiana's few well-known craft breweries.

Continue reading The Avenue Pub, New Orleans - What's On Tap?

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]]>beercraft beerdraft beerNew OrleansNewOrleansThe Avenue PubMike PomranzThu, 02 Sep 2010 16:00:00 ESTRevolution Pizza & Ale House, Charlotte - What's On Tap?http://www.slashfood.com/2010/08/19/revolution-pizza-and-ale-house-charlotte-whats-on-tap/http://www.slashfood.com/2010/08/19/revolution-pizza-and-ale-house-charlotte-whats-on-tap/http://www.slashfood.com/2010/08/19/revolution-pizza-and-ale-house-charlotte-whats-on-tap/#commentsFiled under: ,

Photo: Revolution Pizza & Ale House

A weekly look at the draft selections in beer-friendly bars across the country.

For almost two years now, Charlotte, N.C.'s Revolution Pizza & Ale House has had a mission: offer up the largest selection of North Carolina draft beer anywhere in the country.

For Revolution, that typically means dedicating around 15 of their 44 draft lines to beers from in-state, providing a one-stop shop for patrons to try local brewers that can be tough to hunt down elsewhere -- names like Catawba Valley, Duck-Rabbit, Foothills and Pisgah. Basically, breweries that sound like they are from North Carolina.

That's why, as bar manager Christine Ferguson points out, her bar is especially popular with out-of-towners: "A lot of people from out of state will come and say, 'What is your favorite North Carolina beer?'" Luckily, she has a system that makes answering that question especially easy: she stocks what she likes.

Read more about Revolution Pizza & Ale House and find the most recent draft list, after the jump...

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]]>beerCharlottecraft beerdraft beerfeaturedRevolution Pizza Ale HouseMike PomranzThu, 19 Aug 2010 15:00:00 ESTClear River Pecan Company, Fredericksburg, TX - Ask a Shopkeeperhttp://www.slashfood.com/2010/08/18/clear-river-pecan-company-fredericksburg-tx-ask-a-shopkeeper/http://www.slashfood.com/2010/08/18/clear-river-pecan-company-fredericksburg-tx-ask-a-shopkeeper/http://www.slashfood.com/2010/08/18/clear-river-pecan-company-fredericksburg-tx-ask-a-shopkeeper/#commentsFiled under: ,

Clear River Pecan Company StorePhoto: Stuck in Customs, Flickr


Don't be fooled by the name; there's more to Clear River Pecan Company than nuts. Sure, owner John Dubea started out selling the rich, buttery bounty of the Texas state tree, but that was twenty-one years ago. Today, his business is a multifaceted dessert emporium, offering ice cream, pastries, fudge and whatever else your sweet tooth aches for, all made fresh daily. But this evolution hasn't altered Clear River's decidedly small town feel. From its 50's soda shoppe decor to its Main Street address, John Dubea has created a delicious sliver of bygone Americana deep in the heart of Texas.

Read on about John Zubea and his time warp treats after the jump.

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]]>Clear River Pecan CompanydessertFredericksburgIceCreampecanstexasChris DudleyWed, 18 Aug 2010 11:00:00 ESTMatsumoto Shave Ice, Oahu - Ask a Shopkeeperhttp://www.slashfood.com/2010/08/04/matsumoto-shave-ice-oahu-ask-a-shopkeeper/http://www.slashfood.com/2010/08/04/matsumoto-shave-ice-oahu-ask-a-shopkeeper/http://www.slashfood.com/2010/08/04/matsumoto-shave-ice-oahu-ask-a-shopkeeper/#commentsFiled under: ,

Photo: Kanaka Menehune, Flickr


Japanesse expats Mamoru Matsumoto and his wife Helen dreamed of opening their own business in Hawaii. It was a long, hard journey -- he started out peddling goods on a bicycle while Helen labored as a seamstress -- but it eventually happened. They opened their own grocery, M. Matsumoto Store Inc., in the historic town of Haleiwa in 1951. Following the birth of their three children, the couple decided it was time to expand. They settled on shave ice, which they believed would appeal to the growing number of hotrodders, surfers and hippies invading the North Shore. Their "snow cones" cascading with homemade syrups were instant hits, and the couple become local celebrities. They were living the American dream.

Following Mamoru's death in 1994, his son Stanley and wife Noriko took the reigns. This new guard ditched the groceries for T-shirts and souvenirs (to cater to the growing number of tourists), but kept the shave ice. And business is better than ever. Just ask Roxanne Lloyd, a loyal employee trusted to run the store on a day-to-day basis. We recently caught up with her to talk about shave ice and its many tangents, including David Hasselhoff, sumo wrestlers and the problem with paradise.

Read all about island girl Roxanne Lloyd and her frozen life after the jump.

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]]>hawaiimom and popMomAndPopnorth shoreNorthShoreoahushaved iceShavedIceChris DudleyWed, 04 Aug 2010 14:00:00 ESTMy Local Pub - What's On Tap?http://www.slashfood.com/2010/07/22/my-local-pub-whats-on-tap/http://www.slashfood.com/2010/07/22/my-local-pub-whats-on-tap/http://www.slashfood.com/2010/07/22/my-local-pub-whats-on-tap/#commentsFiled under: ,

Photo: Washington Commons


A weekly look at the draft selections in beer-friendly bars across the country.

A good local pub is something special -- a place where you can hang out with friends and meet neighbors by socializing the old-fashioned way... in person. Blogs and social networks and webcams are great, but one of the most traditional ways people have connected isn't with a computer, it's with a pint.

My neighborhood has a number of spots I love, but when it comes to that classic pub setting -- with a fantastic beer selection to boot -- my favorite watering hole is Brooklyn's Washington Commons.

When people think friendly bar, the show Cheers often comes to mind: a place where "everyone knows your name." This point isn't lost on Kirk Struble, one of Washington Commons' owners. When asked what makes a bar a great local hangout, he immediately points to the staff.

Continue reading My Local Pub - What's On Tap?

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]]>beerBrooklyncraft beerdraft beerlocalWashington CommonsMike PomranzThu, 22 Jul 2010 17:00:00 ESTWatermelon Punch - LeNell It Allhttp://www.slashfood.com/2010/07/21/watermelon-punch-lenell-it-all/http://www.slashfood.com/2010/07/21/watermelon-punch-lenell-it-all/http://www.slashfood.com/2010/07/21/watermelon-punch-lenell-it-all/#commentsFiled under: , ,

Photo: Paul Watson, Flickr


My grandfather grew watermelons, and one of my fondest childhood memories involves chilling a melon in the brisk running water of a creek and later sharing it with friends and family with nothing but a fork and a salt shaker.

You won't find watermelon called for in many classic cocktail books. The watermelon martini grew in popularity at the turn of this century. I will never forget my first watermelon martini (made with equal parts citrus vodka and watermelon juice and a teaspoon of simple syrup) in a patio garden bar in Manhattan in 2000.

Watermelon is practically the essence of summer itself, so take a hot, hazy happy hour to the next level by serving a watermelon punch in a carved out watermelon.

Continue reading Watermelon Punch - LeNell It All

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]]>alcoholfeaturedlenell it allwatermelonLeNell SmothersWed, 21 Jul 2010 17:00:00 ESTCaviar & Bananas, Charleston - Ask a Shopkeeperhttp://www.slashfood.com/2010/07/21/caviar-and-bananas-charleston-ask-a-shopkeeper/http://www.slashfood.com/2010/07/21/caviar-and-bananas-charleston-ask-a-shopkeeper/http://www.slashfood.com/2010/07/21/caviar-and-bananas-charleston-ask-a-shopkeeper/#commentsFiled under: ,

Photo: Caviar & Bananas


Kris Furniss can pinpoint the exact moment he metamorphosed from Morgan Stanley money man to aspiring food world impresario. It was the week of 9/11. The Long Island bred boy had always loved food -- he confesses to reading Gourmet when he should have had his nose in the Wall Street Journal -- and was already looking for a career change. Furniss had worked in the Towers, and when they fell, he acted. Three days after the attack, he enrolled in culinary school. Today, Furniss owns and operates one of the Low Country's premier food retail boutiques with his wife Margaret in her native Charleston.

Read more about Kris Furniss and his South Carolina culinary creation after the jump.

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]]>caviarandbananascharlestonCharlestonSouthCarolinafeaturedlowcountrylowcountry foodChris DudleyWed, 21 Jul 2010 11:00:00 ESTThe Difference Between Vanilla and French Vanillahttp://www.slashfood.com/2010/07/20/the-difference-between-vanilla-and-french-vanilla/http://www.slashfood.com/2010/07/20/the-difference-between-vanilla-and-french-vanilla/http://www.slashfood.com/2010/07/20/the-difference-between-vanilla-and-french-vanilla/#commentsFiled under:

Photo: Getty Images


With the recent announcement of Baskin-Robbins retiring 5 of its iconic flavors, including French vanilla, some of our readers asked us: "What's the difference between vanilla and French vanilla besides the yellow color?"

While both ice creams use vanilla bean to flavor the cream, the base of the ice cream is where the two differ. French vanilla ice cream has a custard base, which means egg yolks (where the yellow color comes in) are used to produce a thicker, creamier texture. Heating is also involved in a custard base. The classic vanilla ice cream has a base of cream or milk that does not need to be heated.

Related: The Perfect Ice Cream Maker, Vanilla Ice Cream Recipes

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]]>baskin-robbinsfrench vanillaice creamvanillaSlashfood EditorTue, 20 Jul 2010 13:00:00 ESTChicago - X Marks the Spothttp://www.slashfood.com/2010/07/20/chicago-x-marks-the-spot/http://www.slashfood.com/2010/07/20/chicago-x-marks-the-spot/http://www.slashfood.com/2010/07/20/chicago-x-marks-the-spot/#commentsFiled under: ,

Photo: radloff, Flickr


If one thing defines Chicago's tastes, it's meat. "Our food is hearty and fatty and greasy and doesn't leave you hungry after eating it," says local food blogger Marcee Manglardi. Steve Dolinsky, the ABC 7 reporter dubbed the Hungry Hound, agrees. "This is not a vegetarian town at all - they're the sad step sister here." It's all thanks to the city's history: the south side of Chicago hummed with meat processing and packaging plants, the Union Stock Yard known as the Yards, from the 1860s until the 1970s. For much of that time, it processed more meat than any other place in the world; the only perk for the immigrant workers in those often-grueling conditions was the cheap offcuts they could take home - leading to the city's obsession with hot dogs and beef sandwiches.

The reason Chicago became such a meatpacking mecca was simple: it was the nexus of the country's railway system during the industrial boom years of the 19th century. Hogs and cattle could be brought in cheaply and easily for processing - and that wasn't the only thing. "People joke about flyover country, but Chicago was never that - it was fly-through country. Because we were a hub, every good product came through here: you can read menus from the 1940s, and there were oysters on there," notes Dolinsky, "Chicago was always a must-stop if you were going across the country - every celebrity on their way between New York and LA dined at the Pump Room."

That historic openness and access to ingredients is the reason, he believes, that Chicago today is synonymous in America with Rube Goldberg-like molecular gastronomy. The love children of Einstein and Julia Child, Grant Achatz at Alinea and Homaro Cantu at Moto break rules by turning shrimp cocktail into an atomizer that's squirted into your mouth, or goat cheese turned into 'snow' using a paint sprayer. Of course, since it's Chicago, they don't skimp on meat in their menus either: only here, it's welded together with a 'meat glue' or flash-frozen on a contraption Achatz himself invented known as the Anti-Griddle.

Read on about Chicago's meaty offerings and more, after the jump...

Continue reading Chicago - X Marks the Spot

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]]>chicago foodChicagoFooddeep dish pizzaferraragrant achatzgreen river sodahot dogsvosges haut choclatMark EllwoodTue, 20 Jul 2010 11:00:00 ESTTalk to Michelle Obamahttp://www.slashfood.com/2010/07/12/talk-to-michelle-obama/http://www.slashfood.com/2010/07/12/talk-to-michelle-obama/http://www.slashfood.com/2010/07/12/talk-to-michelle-obama/#commentsFiled under:

Photo: Olivier Douliery / Abaca Press / MCT

Tomorrow, the First Lady will be launching her new Let's Move! website by hosting her first-ever live web chat on AOL Health. There's still time to ask Michelle Obama a question. Send an email to askmichelleobama@aol.com (please include your name and town) until 2:00 p.m today.

Tune into the live event tomorrow, which will be streaming on www.LetsMove.gov and on AOL Health at 10 a.m. Eastern time.

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]]>aol healthlets moveLets move campaignMichelle ObamaSlashfood EditorMon, 12 Jul 2010 13:00:00 ESTResurrection Ale House, Philadelphia - What's On Taphttp://www.slashfood.com/2010/07/09/resurrection-ale-house-philadelphia-whats-on-tap/http://www.slashfood.com/2010/07/09/resurrection-ale-house-philadelphia-whats-on-tap/http://www.slashfood.com/2010/07/09/resurrection-ale-house-philadelphia-whats-on-tap/#commentsFiled under: ,

Photo: Resurrection Ale House


A weekly look at the draft selections in beer-friendly bars across the country.

The Fourth of July has come and gone, but What's On Tap wanted to continue a tradition of celebrating Independence Day in the city where it all started -- one of America's greatest craft beer destinations -- Philadelphia!

Earlier this year, the Resurrection Ale House made national news after a controversial run-in with the Pennsylvania Liquor Control Board. But like the Patriots who built this country, they've fought the good fight, and in the end, continued to do what they do best: serve craft beer.

Resurrection Ale House opened in September 2009, one of three bars in which Brendan Hartranft is part owner. Though all of his locations feature amazing draft selections, he believes that Resurrection's list is the one that's currently most exemplary.

Read on about Resurrection Ale House and find their most recent draft list, after the jump...

Continue reading Resurrection Ale House, Philadelphia - What's On Tap

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]]>beercraft beerdraft beergeo:39.94294+-75.18342philadelphiaResurrection Ale HouseWhere:2425-Grays-Ferry-Avenue-Philadelphia-PA-19146Mike PomranzFri, 09 Jul 2010 17:00:00 ESTWorld Cup of Beer: Finalshttp://www.slashfood.com/2010/07/09/world-cup-of-beer-finals/http://www.slashfood.com/2010/07/09/world-cup-of-beer-finals/http://www.slashfood.com/2010/07/09/world-cup-of-beer-finals/#commentsFiled under: ,

Designed by Elizabeth Hait


So, beer lovers and soccer fans, have you been dutifully tasting all 32 of those beers we chose a couple weeks ago to represent each country playing in the World Cup?

If you're just tuning in, let us give you the instant replay of what's transpired thus far: Slashfood chose 32 beers to represent each country playing in the World Cup. You narrowed the suds down even further by voting in our Quarter-Finals Round, resulting in 4 teams that faced off in our Semi-Finals on Tuesday, July 6.

Now, if you're still standing with those bellies full of beer, we need your votes one last time for our FINAL match: USA's Sam Adams Boston Lager vs. England's Newcastle Brown Ale. (Click on the chart to enlarge.) You'll have until 5PM on Sunday, July 11 to weigh in on which beer is your absolute, final favorite, and we'll announce the winner on Monday morning. Feel free to vote by the polls (after the jump) or via Twitter or Facebook.

Need a beer refresher? Josh Bernstein gives an in depth look at all 32 beers in the brackets.

Vote for your favorite beer(s) after the jump, via Twitter or on Facebook.

Continue reading World Cup of Beer: Finals

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]]>beerfeaturedworld cup 2010world cup beerworld cup beer bracketSlashfood EditorFri, 09 Jul 2010 13:00:00 ESTTalk to Michelle Obamahttp://www.slashfood.com/2010/07/08/talk-to-michelle-obama/http://www.slashfood.com/2010/07/08/talk-to-michelle-obama/http://www.slashfood.com/2010/07/08/talk-to-michelle-obama/#commentsFiled under:

Photo: Olivier Douliery / Abaca Press / MCT


This Tuesday, July 13th, the First Lady will be launching her new Let's Move! website by hosting her first-ever live web chat on AOL Health. Mrs. Obama has taken on the ambitious challenge of stopping childhood obesity within a generation and has unveiled a nationwide campaign -- Let's Move -- to help achieve it. The culinary industry has jumped on board: close to 1000 chefs, including White House assistant chef Sam Kass, Jose Andres of Jaleo, Todd Gray of Equinox, Tom Colicchio of Craft, Spike Mendelsohn of Good Stuff Eatery and Robert Wiedmaier of Brasserie Beck have joined the effort so far.

Want to ask Michelle Obama a question regarding the Let's Move initiative or childhood obesity? Now's your chance. Send an email to askmichelleobama@aol.com (please include your name and town) from now until Monday, July 12th at 2:00 p.m. Tune into the live event on Tuesday, July 13th, which will be streaming on www.LetsMove.gov and on AOL Health at 10 a.m. Eastern time.

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]]>aol healthlets moveLets move campaignlets move initiativeMichelle ObamaSlashfood EditorThu, 08 Jul 2010 18:00:00 ESTOzark Forest Mushrooms, Missouri Ozarks - Ask a Shopkeeperhttp://www.slashfood.com/2010/07/07/ozark-forest-mushrooms-missouri-ozarks-ask-a-shopkeeper/http://www.slashfood.com/2010/07/07/ozark-forest-mushrooms-missouri-ozarks-ask-a-shopkeeper/http://www.slashfood.com/2010/07/07/ozark-forest-mushrooms-missouri-ozarks-ask-a-shopkeeper/#commentsFiled under: , , ,

Photo: gynti_46, Flickr


The Big Springs region of the Missouri Ozarks has been designated as one of the "Last Great Places" by the Nature Conservancy, thanks in no small part to people like Nicola MacPherson. As owner of Ozark Forest Mushrooms, she's doing her part to preserve the unique ecology of the region while at the same time bringing its best culinary offerings to the masses. Her operation, run from a family-owned farm located along a picturesque, limestone ridge detour of Sinking Creek, grows shiitakes as nature intended: on logs, in the forest.

Read more about Ms. MacPherson's adventures in fungal farming after the jump.

Continue reading Ozark Forest Mushrooms, Missouri Ozarks - Ask a Shopkeeper

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]]>missourimushroomsorganic foodsOrganicFoodsozarksshiitakeshiitake mushroomsst. louisChris DudleyWed, 07 Jul 2010 16:00:00 ESTWorld Cup of Beer: Semi-Finalshttp://www.slashfood.com/2010/07/06/world-cup-of-beer-semi-finals/http://www.slashfood.com/2010/07/06/world-cup-of-beer-semi-finals/http://www.slashfood.com/2010/07/06/world-cup-of-beer-semi-finals/#commentsFiled under: ,

Designed by Elizabeth Hait


So, beer lovers and soccer fans, have you been dutifully tasting all 32 of those beers we chose a couple weeks ago to represent each country playing in the World Cup?

If you're just tuning in, let us give you the instant replay of what's transpired thus far: Slashfood chose 32 beers to represent each country playing in the World Cup. You narrowed the suds down even further by voting in our Quarter-Finals Round, resulting in 4 teams that will face off in our Semi-Finals: USA vs. Japan and England vs. Denmark. (Click on the chart to enlarge.)

You'll have until 5PM on Thursday, July 8 to weigh in on which beers you think should advance to the Finals. Feel free to vote by the polls (after the jump) or via Twitter or Facebook.

Need a beer refresher? Josh Bernstein gives an in depth look at all 32 beers in the brackets.

Vote for your favorite beer(s) after the jump, via Twitter or on Facebook.

Continue reading World Cup of Beer: Semi-Finals

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]]>beerworld cup 2010world cup beerworld cup beer bracketSlashfood EditorTue, 06 Jul 2010 17:00:00 ESTWorld Cup of Beer: Quarter-Finalshttp://www.slashfood.com/2010/07/01/world-cup-of-beer-quarter-finals/http://www.slashfood.com/2010/07/01/world-cup-of-beer-quarter-finals/http://www.slashfood.com/2010/07/01/world-cup-of-beer-quarter-finals/#commentsFiled under: ,

Designed by Elizabeth Hait


Things are heating up in the FIFA World Cup, with the Quarter-Finals beginning tomorrow, and as Slashfood's World Cup of Beer continues, we imagine you taste testers are getting quite tipsy. Funnily enough, none of the remaining contenders for the world's best beer are actually still in the running for the real soccer trophy. Nevertheless, we carry on in our mission to anoint the winner for your favorite brew in the world.

If you're just tuning in, let us give you the instant replay of what's transpired thus far: Slashfood chose 32 beers to represent each country playing in the World Cup, and then opened voting across two days in our 2010 World Cup Beer Tournament. You narrowed the suds down even further by voting in our Knockout Round, resulting in 8 teams that will face off in our Quarter-Finals: France vs. USA; Nigeria vs. England; Japan vs. Portugal; and Denmark vs. Switzerland.

You'll have until 5PM on Monday, July 5 to weigh in on which beers you think should advance to the Semi-Finals. Feel free to vote by the polls (after the jump) or via Twitter or Facebook.

Need a beer refresher? Josh Bernstein gives an in depth look at all 32 beers in the brackets. (Click on the chart to enlarge.)

Vote for your favorite beer(s) after the jump, via Twitter or on Facebook.

Continue reading World Cup of Beer: Quarter-Finals

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]]>beerworld cup 2010world cup beerworld cup beer bracketWorldCup2010Slashfood EditorThu, 01 Jul 2010 16:00:00 ESTWorld Cup of Beer: Knockout Roundhttp://www.slashfood.com/2010/06/25/world-cup-of-beer-knockout-round/http://www.slashfood.com/2010/06/25/world-cup-of-beer-knockout-round/http://www.slashfood.com/2010/06/25/world-cup-of-beer-knockout-round/#commentsFiled under: ,

Designed by Elizabeth Hait


So, beer lovers and soccer fans, have you been dutifully tasting all 32 of those beers we chose a couple weeks ago to represent each country playing in the World Cup?

Last week, voting opened for Slashfood's 2010 World Cup Beer Tournament across two days and our polls were flooded with your responses for beer picks. Today, before the real Knockout Round begins in the world of soccer, we announce our Round of 16 beers that have advanced thanks to your votes. (Click on the chart to enlarge.)

You'll have until 5 p.m. on Tuesday, June 29 to weigh in on which beers you think should advance to the Quarter-Finals. Since you're only voting for 8 beers this go-round, we encourage voting by the polls (after the jump) or via Twitter or Facebook (follow us there if you're not already!).

Need a beer refresher? Josh Bernstein gives an in depth look at all 32 beers in the brackets.

Vote for your favorite beer(s) after the jump, via Twitter or on Facebook.

Continue reading World Cup of Beer: Knockout Round

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]]>beerworld cupworld cup beerworld cup beer bracketSlashfood EditorFri, 25 Jun 2010 11:00:00 EST