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What's On Tap, Baltimore -- Max's Taphouse

Posted Jul 29th 2009 1:00PM by Mike Pomranz
Filed under: Beer, Lists, What's On Tap?

Photo: Max's Taphouse.

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

When is a bar more than a bar? When it's three bars in one.

Located in the Fells Point neighborhood of Baltimore, Md., Max's Taphouse has a long and storied history, having transformed itself from a somewhat seedy music venue to the multi-roomed, multi-tapped monster it is today. Owner Ron Furman has been intrigured by diverse beers for decades, and with 79 taps, Max's serves up more suds today than ever before.

"We've been at our current capacity draft-wise for, I would say, 15 years," says general manager Casey Hard. Most of those 79 drafts are available in the main room, but many of the lines splinter off to the watering hole's other two rooms as well. "We have 24 taps upstairs and 24 in the side bar," Hard notes, with the upstairs bar typically focusing on Belgians and the side bar more focused on darts games.

Has the incredible selection found an audience among Baltimore locals? Seems so: "There are people here every day from the moment we open until we close. We go through 100 kegs a week. I change between five and 20 kegs a day."

Max's Taphouse's massive draft selection as of this Tuesday after the jump. ...

Continue reading What's On Tap, Baltimore -- Max's Taphouse

The Original Baltimore Neighborhood Cookbook, Cookbook of the Day

Posted Jun 18th 2008 8:34PM by Marisa McClellan
Filed under: Books, Cookbook Spotlight

cover of the Original Baltimore Neighborhood Cookbook

I have always felt that one of the best ways to get to know a neighborhood is through its restaurants and food markets. Philadelphia writers and cooking teachers Irina Smith and Ann Hazan seem to feel similarly, because they have co-written several intensely local cookbooks. Today I'm looking at their 1991 volume The Original Baltimore Neighborhood Cookbook.

I don't know exactly when this book drifted into my life, but it's been on my shelf for at least five years now. It's a friendly sort of cookbook, with lots of personality in the narrative. The recipes are divided type (Meat and Fowl, Soups, Vegetables, etc.) and then by neighborhood of origin. It's a little heavy on the meat/poultry/fish recipes, I'd love to see more in the salad and baked good sections. This in-balance makes it a supplementary addition to a cookbook collection and not a must-have.

However, there are still some clear winners in this book. I've got post-it notes on recipes for Szechuan Cold Noodles, Oven Baked Veal Stew and the Casserole of Crab.

Craft beer, done right?

Posted Feb 29th 2008 2:02PM by Alanna Kaufman
Filed under: Beer, New Products, America

Miller Brewing Company has introduced a line of craft beers under the tagline, "Craft Beer, Done Lite." The line features three beers: Amber, Wheat, and Blonde Ale -- each with fewer calories and carbohydrates than regular beer (110 calories, 6.2 carbs per 12 oz). Though the beer is only available in a few test markets, it's already met some harsh critics.

Joe Sixpack at the Philadelphia Daily News called the trio "the Kenny G of beers," and likened the wheat variety to a Sprite. According to Miller's press release (which you can see here at Beer Advocate), wheat "offers especially appealing flavor dimensions, with a subtle citrus note that kicks in during the finish." Over at Lagerheads, they're giving the trio mixed reviews. And in Baltimore -- one of the test markets -- Baltimore Sun Columnist Ron Casper is not infatuated with any of the three.

Consensus seems to be that it's too early to say whether Miller's attempt to merge the trends of lite and craft beer will ultimately succeed, so I'd love to hear your opinions. Has anyone tried the stuff? Give those of us in non-test cities a taste of what's out there!

Cooking Light's 20 Best Cities in the US

Posted Jan 4th 2007 2:40PM by Nicole Weston
Filed under: Magazines, Lists, America, Health & Medical

The newest issue of Cooking Light, which is their 20th anniversary issue, has the magazine's choices for the top 20 cities in the US, based on 15 criteria that they feel embody their "Eat Smart, Be Fit, and Live Well" philosophy. They looked at fitness, health and exercise data from the Centers for Disease Control, the number of parks and recreation areas (and how often they're used) from the Trust for Public Land, restaurant ratings from the Zagat Survey and James Beard Foundation, and the USDA's farmers markets listings. Everything was evened out on a per capita basis and the cities with the most of everything made the top cut.

One of the top ten cities will be featured each month in the magazine this year, so readers will have access to information about all the things that got the city their ranking.

1. Seattle, WA
2. Portland, Ore.
3. Washington, D.C.
4. Minneapolis, MN
5. San Francisco, CA
6. Boston, MA
7. Denver, CO
8. Milwaukee, WI
9. Philadelphia, PA
10. Tucson, AZ

Continue reading Cooking Light's 20 Best Cities in the US

Heinz battles Baltimor in Russia

Posted Aug 8th 2006 4:01PM by Joe DiStefano
Filed under: Lunch, Dinner, Business, Eastern Europe, Food Oddities, Condiments, America, Comfort Food

Heinz is coming to Russia in an effort to wrest market share away from Baltimor. America's most popular ketchup is synonymous with the condiment. So is Russia's.

Baltimor, which takes its name from the words for Baltic Sea, is associated with the word ketchup by 81 percent of the Russian population. And Russians are ketchup crazed, consuming more than three pounds annually. They use it on meat, fish, eggs and dumplings, among other things.

Now that Heinz has bought a majority stake in a St. Petersburg food manufacturer that's a major player in the world of condiments it has its work cut out.

Baltimor offers 15 varieties of ketchup. These range from the cayenne and chili-laced Ajica to Winter Garden, a sweet and sour ketchup with prunes. In case your wondering, Winter Garden is recommended for pizza, pelmeni, pasta and potato fries. Mmm...prune pizza.

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What's On Tap, Baltimore -- Max's Taphouse

The Original Baltimore Neighborhood Cookbook, Cookbook of the Day

Craft beer, done right?

Cooking Light's 20 Best Cities in the US

Heinz battles Baltimor in Russia

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