Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2010 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Tröegs Nugget Nectar - Beer of the Weekhttp://www.slashfood.com/2010/02/08/troegs-nugget-nectar-beer-of-the-week/http://www.slashfood.com/2010/02/08/troegs-nugget-nectar-beer-of-the-week/http://www.slashfood.com/2010/02/08/troegs-nugget-nectar-beer-of-the-week/#commentsFiled under:

Photo: DROOO, Flickr

After dwelling in New York for a decade, I've grown to despise the brutal month of February. The barren landscape is as gray as the sidewalks, with the Arctic winds chilling me to the bone. But during these depressing days, there's still one event that flips my frown: the release of Tröegs' Nugget Nectar, a seasonal beer that's like the promise of a coming spring.

Now, Harrisburg, Pa.'s Tröegs puts out numerous knockouts. The coffee-infused Java Head Stout combines a.m. and p.m. pleasures, while the DreamWeaver Wheat is tangy and banana-tinged. Then there's the Hopback Amber Ale, so-called because the beer circulates through a hop-packed vessel. It's a heady and aromatic home run. But Hopback's bigger brother, the Nugget Nectar, is a grand slam.

"We wanted to take some of the traits inherent to Hopback Amber Ale -- mainly the sweet finish of the caramel malt -- and interpret that into something different," explains brewery manager Ed Yashinsky.

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]]>beertroegstroegs beertroegs nugget nectarJoshua M. BernsteinMon, 08 Feb 2010 17:00:00 ESTWhat's On Tap, Salt Lake City - The Bayouhttp://www.slashfood.com/2010/02/04/whats-on-tap-salt-lake-city-the-bayou/http://www.slashfood.com/2010/02/04/whats-on-tap-salt-lake-city-the-bayou/http://www.slashfood.com/2010/02/04/whats-on-tap-salt-lake-city-the-bayou/#commentsFiled under: ,

Photo: Wickenden, Flickr


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

Where's the best place to grab a beer in Salt Lake City, Utah? Despite its unexpected name, many would suggest a bar known as the Bayou.

"The whole idea of the Bayou, people gathering together and the mix of different cultures -- that's what we had in mind with the name," says Mark Alston, who owns the bar with his wife. Speaking with him, his philosophy seems to boil down to one word: "different."

To create a great beer bar in Utah, owners have to be different. Law prohibits the Bayou from carrying any draft beers over 4% alcohol. Bottles, on the other hand, can have any ABV, a rule that Alston finds ironic. "Yesterday we sold a bottle of [Sam Adam's] Utopia to a table of four guys," he uses as an example. Utopia can clock in at upwards of 27% alcohol by volume -- ridiculously high by beer standards, and fine in Utah since it's served in the bottle -- but when it comes to draft beer, that would never fly.

This odd discrepancy in the rules partly explains why the Bayou has focused so much on bottled beer, not draft, since opening in 2002. "That's why our bottled beer selection has 230 beers," Alston explains. "We can sell whatever we want."

Read more about the Bayou and check out its recent draft list after the jump.

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]]>beercraft beerdarft listdraft beergeo:40.755319+-111.888229Salt Lake CityThe BayouUtahWhere:645-S.-State-St.-Salt-Lake-City-UtahMike PomranzThu, 04 Feb 2010 16:00:00 ESTThe Bruery's Mischief - Beer of the Weekhttp://www.slashfood.com/2010/02/01/the-bruerys-mischief-beer-of-the-week/http://www.slashfood.com/2010/02/01/the-bruerys-mischief-beer-of-the-week/http://www.slashfood.com/2010/02/01/the-bruerys-mischief-beer-of-the-week/#commentsFiled under:

Photo: Charlie Essers, flickr


With America's divorce rate hitting 50 percent, half of all unions are destined to destruct. But out in sunny southern California, the crew behind the Bruery have ordained a marriage that just might last.

The Bruery's latest release, Mischief, assembles the DNA of two seemingly disparate beer styles: the sweet, potent Belgian ale and the fragrant, floral India pale ale. "I love IPA's, and I love dry and dangerously drinkable Belgian styles," muses brewmaster Patrick Rue. "Why not marry them?"

Like any good coupling, this was all about compatibility. Typically, most Belgian-yeast strains leave behind loads of residual sugars, making Tripels as sweet as soda. Rue opted for the Bruery's house yeast: "It's a perfect strain when you're looking for a bone-dry beer with a lot of finesse and character," Rue says. "Also, it's a bit more bitter than many other Belgian-style beers."

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]]>beerbelgian beerbreweryMischief beerThe BrueryJoshua M. BernsteinMon, 01 Feb 2010 17:00:00 ESTWhat's On Tap, Seal Beach, CA - Beachwood BBQhttp://www.slashfood.com/2010/01/28/whats-on-tap-seal-beach-ca-beachwood-bbq/http://www.slashfood.com/2010/01/28/whats-on-tap-seal-beach-ca-beachwood-bbq/http://www.slashfood.com/2010/01/28/whats-on-tap-seal-beach-ca-beachwood-bbq/#commentsFiled under: ,

Photo: Matthew Wholderfield, Flickr.

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

Here's one to file under "Why doesn't every beer bar in America do that."

Seal Beach, California's much heralded Beachwood BBQ offers a live HopCam, offering prospective patrons a chance to peek at their big draft beer board anytime via the bar's Web site.

In the past, What's On Tap has heaped praise upon bars that keep their beer list current online, but eventually most establishments fall victim to the number one reason why Web sites go out of date: laziness. It ain't easy typing those beers up and publishing them on the Internet for all to see, especially for less Web-savvy business owners. Plus, any good owner knows having a current list up on the wall in person is top priority. Otherwise, customers wouldn't know what's available to order.

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]]>beachwood bbqbeercraft beerdarft listdraft beerfeaturedMike PomranzThu, 28 Jan 2010 16:00:00 ESTMother Earth's Endless River - Beer of the Weekhttp://www.slashfood.com/2010/01/25/mother-earths-endless-river-beer-of-the-week/http://www.slashfood.com/2010/01/25/mother-earths-endless-river-beer-of-the-week/http://www.slashfood.com/2010/01/25/mother-earths-endless-river-beer-of-the-week/#commentsFiled under:

Photo: Courtesy of Mother Earth Brewing

Back in October, the residents of eastern North Carolina's Kinston received an early Christmas present: a former supermarket had transformed into Mother Earth Brewing, the city's first -- and most ambitious -- microbrewery.


"We were looking for styles that weren't really out there," says the aptly named head brewer, Josh Brewer, of Mother Earth's inaugural quartet of quirky, European-leaning releases. There's not a bad one among the bunch. Weeping Willow is a tart, well-spiced Belgian witbier; Dark Cloud is a smooth, malty lager; and Sisters of the Moon is an intensely aromatic IPA.

Still, we're smitten by the Endless River. "I didn't want to do a typical golden ale," Brewer explains. "I wanted something with a little more flavor." For that, he looked to the pride of Cologne, Germany: the kölsch. Classically, the kölsch is all about balance and restraint. It's fermented at warmer temperatures before cold lagering rounds out the sweet malts and mellowed hop bitterness. Since kölsch is super-mild, it's tricky to do right: Off notes easily shine through, making a bad batch as nasty as Natural Ice.

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]]>beerbrewingJoshua M. BernsteinMon, 25 Jan 2010 17:00:00 ESTWhat's On Tap: The Power of Beer Flightshttp://www.slashfood.com/2010/01/21/whats-on-tap-the-power-of-beer-flights/http://www.slashfood.com/2010/01/21/whats-on-tap-the-power-of-beer-flights/http://www.slashfood.com/2010/01/21/whats-on-tap-the-power-of-beer-flights/#commentsFiled under: ,


Photo: House of Sims/Flickr

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

Imagine walking into a bar with 39 beers on tap, four more on cask. Limiting things down to your favorite style doesn't help: There are 10 IPAs available on draft alone.

As more and more establishments become beer-friendly and focus on offering up as many taps as possible, this scenario is not uncommon. It plays out at beer bars all across the country. In fact, the initial example is precisely what happened to this writer last night.

Luckily, this particular bar has drinkers best interests in mind. New York City's Rattle N Hum is one of many establishments that have taken to offering beer flights, small (yet reasonable) pours of a number of the different brews available. Rattle N Hum ups the ante by make their flights affordable. Patrons can procure 4 ozs. of any four drafts for the same price as a pint.

And why not? 16 ounces of beer is 16 ounces of beer. Flights might take a little more pouring and glassware to accommodate, but the bartender is still moving product at the same cost per ounce. And is it any more work than serving up an infinite number of free tasters many drinkers demand before investing in a full glass? Drinkers appreciate the effort, and those four ounce pours can go down pretty fast, causing big beer drinkers to go for more. Plus trying his new favorite brew might just be the reason a person buys that next drink.

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]]>barsbeerbeer flightscraft beerwhats on tapMike PomranzThu, 21 Jan 2010 17:00:00 ESTOyster Stouthttp://www.slashfood.com/2010/01/21/oyster-stout/http://www.slashfood.com/2010/01/21/oyster-stout/http://www.slashfood.com/2010/01/21/oyster-stout/#commentsFiled under: ,


David Grossman


We love things that snuggle up and pair beautifully. Champagne and caviar. Eggs and bacon. Cheese and, well, everything. But a rich, creamy stout didn't naturally come to mind as a match to delicate briny oysters. Boy, were we mistaken.

"It's a less understood classic combination, and it's really fantastic," says renowned bar manager Jackson Cannon of Eastern Standard in Boston which will be serving the beer. In fact, the two go together so well, Boston-based Harpoon Brewery has teamed-up with local oyster grower, Skip Bennett, and is launching Island Creek Oyster Stout as part of their 100-Barrel Series in early February.

You heard that right -- brewer Katie Tame is slipping 180 oyster bodies into the kettle during the brewing process, which is expected to give the beer an enriched mouth feel, better head retention and a hint of minerality. It's not something Tame invented though. "Around the early 1700s, oysters and stouts were inexpensive and commonly paired together. By the early 20th century, they started putting oysters into the brewing process," she says.

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]]>beeroystersseafoodstouttrendClare Leschin-HoarThu, 21 Jan 2010 14:00:00 ESTSchlafly Reserve Imperial Stout - Beer of the Weekhttp://www.slashfood.com/2010/01/18/schlafly-reserve-imperial-stout-beer-of-the-week/http://www.slashfood.com/2010/01/18/schlafly-reserve-imperial-stout-beer-of-the-week/http://www.slashfood.com/2010/01/18/schlafly-reserve-imperial-stout-beer-of-the-week/#commentsFiled under:

Photo: DR000, flickr


Come January, we could care less about low-alcohol session beers or crisp pilsners. With the eyeball-numbing winds blustering outside, we crave a brawny brew to warm us just like a liquid radiator.

For this, we turn to the geographic heart of American brewing. Since 1991, St. Louis Brewing Company has appeased Midwestern microbrew lovers with its line of Schlafly brews, including a British-style pale ale, a righteously roasty oatmeal stout and bottle-conditioned Belgian brews. But caught in the icy clutches of winter, we only swoon for the Schlafly Reserve Imperial Stout, a concoction fit for icicles season.

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]]>beerfeaturedSchlafly Reserve Imperial Stoutst. louis brewing companystoutJoshua M. BernsteinMon, 18 Jan 2010 17:00:00 ESTWhat's On Tap: The Porter, Atlantahttp://www.slashfood.com/2010/01/14/whats-on-tap-the-porter-atlanta/http://www.slashfood.com/2010/01/14/whats-on-tap-the-porter-atlanta/http://www.slashfood.com/2010/01/14/whats-on-tap-the-porter-atlanta/#commentsFiled under:

Photo: theporterbeerbar.com

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

When Molly Gunn and her husband, Nick Rutherford, served their first pint at The Porter fifteen months ago, they had done more than just open a new beer bar and restaurant: They were opening up a new part of Atlanta, GA, to delights of craft beer and microbrews.

"We're very lucky there is another bar near here called The Brick Store that is super committed to craft beer and small beers," says Gunn. "They paved the way for us, but they are in a totally different neighborhood."

Realizing the growing demand for great beer throughout the Atlanta area, The Porter seemed to fit a niche in their part of town. A number of local bars featured a few crafts on tap, but none offered a selection as robust as theirs, featuring over 30 taps and 300 bottles.

The response has fit their expectations: "It's been great. We've definitely found that beer is recession proof. People still want to drink and it's a less expensive option than wine." Then, with a laugh she adds, "You still want to drown your sorrows."

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]]>Atlantabarsbeercraft beerdraft beerMike PomranzThu, 14 Jan 2010 17:00:00 ESTWhite Birch Barley Wine - Beer of the Weekhttp://www.slashfood.com/2010/01/11/white-birch-barley-wine-beer-of-the-week/http://www.slashfood.com/2010/01/11/white-birch-barley-wine-beer-of-the-week/http://www.slashfood.com/2010/01/11/white-birch-barley-wine-beer-of-the-week/#commentsFiled under:

honeyPhoto: Jenene Chesbrough.


Hooksett, New Hampshire's Bill Herlicka was burned out. So with layoffs impending at his firm, the avid homebrewer took a leap of faith: "I thought, You only live once. Let's see how you can make a brewery work."

Last June, Herlicka launched the artisanal White Birch microbrewery -- emphasis on micro. White Birch is essentially a one-man operation, with Herlicka brewing, bottling, labeling and distributing his robust, complex line of barley wines, wild ales and Belgian-style brews.

"I have 14 different beers fermenting in the brewery, as well as several wild ales that might not see the light of day for two or three years," Herlicka says of his limited-edition creations. And they are limited. Since Herlicka only brews one barrel (about 31 gallons) at a time, only a couple hundred wax-dipped 22-ounce bottles comprise each release.

But should you get your mitts on a bottle, whoa boy: The Belgian-style pale ale is crisp and fruity, while the Saison sings with spicy, peppery notes. However, we must tip our caps to Herlicka's winter-season masterpiece, the barrel-aged Barley Wine. The English-style ale spent five months aging in an old bourbon cask before Herlicka deemed it ready for consumption. "There was no timetable on when the beer should come out," he says. "I took a sample and said, 'Wow, this one's ready.'"

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]]>beermicrobrewmicrobrewerieswhite birchWhiteBirchJoshua M. BernsteinMon, 11 Jan 2010 17:00:00 ESTSpeakeasy Big Daddy I.P.A. - Beer of the Weekhttp://www.slashfood.com/2010/01/04/speakeasy-big-daddy-i-p-a-beer-of-the-week/http://www.slashfood.com/2010/01/04/speakeasy-big-daddy-i-p-a-beer-of-the-week/http://www.slashfood.com/2010/01/04/speakeasy-big-daddy-i-p-a-beer-of-the-week/#commentsFiled under: ,

big daddyPhoto: k[puamelia], Flickr.

While pseudo-speakeasies concocting perfectly calibrated cocktails may be an unstoppable trend, we prefer a different kind of cloak-and-dagger operation: Speakeasy Ales & Lagers, one of the Bay Area's top breweries. Since its 1997 inception, Speakeasy has won suds fans with its full-bodied beers fashioned in steam-fired stainless steel tanks and kettles, then aged in a cool cellar.

Though the malty, generously hopped Prohibition Ale and the citrus-wheat White Lightning Wit are winners, we pine for the super-drinkable Big Daddy I.P.A. Ho-hum, you think, yet another bitter India pale ale. But hear us out, for Daddy is not your normal mouth-puckering ale.

"Compared to other IPAs, Big Daddy is quite dry, so its profile is novel and completely out of style," says Speakeasy president Forest Gray. "We are not interested in making beers that are difficult to drink, just so we can say that it is hoppier than someone else's beer. We pride ourselves on the fact that one can actually drink Speakeasy beers and enjoy them."

And we definitely enjoy Daddy. The pale-gold ale (6.5 percent ABV, about 50 IBUs) packs a juicy citrus scent, with a touch of malts tossed in for balance. The taste is a hop wallop -- grapefruit sweetened with a sprinkling of sugar -- but Daddy still drinks crisp and as dry as a desert afternoon, with the bitterness lingering like a lush at last call.

Once again, Daddy knows best.

What other West Coast IPAs do you crave? Spill it in the comments.

Joshua M. Bernstein has written about brews, bars and booze for New York Magazine, Time Out New York, ForbesTraveler.com and the New York Times.

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]]>beerlagerpale alespeakeasyJoshua M. BernsteinMon, 04 Jan 2010 17:00:00 ESTJanuary Food Festivalshttp://www.slashfood.com/2010/01/04/january-food-festivals/http://www.slashfood.com/2010/01/04/january-food-festivals/http://www.slashfood.com/2010/01/04/january-food-festivals/#commentsFiled under: ,

Photo: Allerina & Glen MacLarty, Flickr.


Happy New Year! Buon Natale! Feliz Año Nuevo! A new year means more reasons to party with food, and the weather beckons us to nurture our winter waistline. If you're looking for a reason to party with food, drop in and munch at one of the following.

North Illinois Farm Show, Dekalb, Ill., Jan. 6-7: In its 28th year, this convention highlights Illinois farmers at a time when Big Ag and sustainable farming issues are taking a prominent place in the mainstream. Seminars held will discuss the USDA Farm Bill, drainage systems and pesticide licenses -- yes, pesticides. Not your typical food festival -- actually, it's not one -- but a food event more cogent than ever.

Big Beers, Belgians and Barleywine Festival, Vail, Colo., Jan. 7-9: Eschew the slopes, or if you must be a ski bunny, reward yourself with a visit to one of the taps at this 10th annual affair, featuring area brewmasters Peter Bouckaert of New Belgium Brewing Co., and Adam Avery of Avery Brewing Co. If you have the hops for it, enter the homebrew competition.

The Winter Wine Festival, New Castle, NH., Jan. 15-Feb. 27: The idea of more than a month of toasting tippling is a fantastic way of coping with the New England winter. Local hotshot chefs, like Gregg Sessler, executive chef/owner of Cava Tapas Restaurant, and national winemakers, like Ted Seghesio, will be given the spotlight.

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]]>BeerFarmingfood festivalsFoodFestivalsMustardOystersWineJose Ralat MaldonadoMon, 04 Jan 2010 11:00:00 ESTCoedo Beniaka - Beer of the Weekhttp://www.slashfood.com/2009/12/28/coedo-beniaka-beer-of-the-week/http://www.slashfood.com/2009/12/28/coedo-beniaka-beer-of-the-week/http://www.slashfood.com/2009/12/28/coedo-beniaka-beer-of-the-week/#commentsFiled under: , ,

coedo beniakaPhoto: aki.sato, Flickr.

When it comes to complementing Japanese cuisine (say, wasabi-spiked sushi or some squiggly ramen), the average drinker's gut instinct is to sip sake. But to always reach for fermented rice would deny yourself the pleasures of some of Japan's finest beers.

We're hardly extolling the virtues of Asahi or Sapporo, thirst-quenching beers just like the typical American lager. And sure, Japan's Hitachino Nest White is a superb witbier spiced with coriander and orange peel, but that's a Belgian-style ale. Where's the beer that evokes the Land of the Rising Sun? For that, we look toward Coedo Brewery, situated a shade north of Tokyo.

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]]>beerbeniakaEN Brasseriejapanjapanese beertokyoJoshua M. BernsteinMon, 28 Dec 2009 17:00:00 ESTWhat's On Tap, Omaha - The Crescent Moon Ale Househttp://www.slashfood.com/2009/12/17/whats-on-tap-omaha-the-crescent-moon-ale-house/http://www.slashfood.com/2009/12/17/whats-on-tap-omaha-the-crescent-moon-ale-house/http://www.slashfood.com/2009/12/17/whats-on-tap-omaha-the-crescent-moon-ale-house/#commentsFiled under: , , , , ,

crescent moon ale housePhoto: pheaber, Flickr

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

Smack dab in the middle of the country, nestled up against the Iowa border is the United States' 40th largest city, Omaha, Neb.

Back in the 19th century, Nebraska was home to a number of thriving breweries. But by the 20th century, Omaha's beer culture had stagnated. So in 1996, when Bill Baburek opened the Crescent Moon Ale House, he was a trendsetter.

"At the time, we were probably a little ahead of the curve," said Baburek, before adding, "for this town, not necessarily for the country. But for Omaha, to open up a beer bar without any mainstream domestic on draft was pretty much unheard of."

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]]>ale housebeerBeertopiaCraft beercrescent mooncrescent moon ale housedraft beergeo:41.257751+-95.966189huber hausMax and Joesmidwest citiesNENebraskaOmahawhats on tapWhatsOnTapWhere:3578-Farnam-Street-Omaha-NE-68131-3304Mike PomranzThu, 17 Dec 2009 15:00:00 ESTYear in Beerhttp://www.slashfood.com/2009/12/16/year-in-beer/http://www.slashfood.com/2009/12/16/year-in-beer/http://www.slashfood.com/2009/12/16/year-in-beer/#commentsFiled under: , ,

brew dog beerPhoto: BrewDog

With the country knee-deep in its nastiest recession in 70 years, Americans needed stiff drinks more than ever. But instead of drowning their economic sorrows with dirt-cheap Coors Light or Bud, droves of drinkers snagged six-packs, 22-ounce bombers and champagne-corked bottles of craft beer.

According to industry group the Brewers Association, during the first half of 2009, craft brewing grew 5 percent by volume and 9 percent by dollars, numbers made more astounding when you consider that overall beer sales nose-dived 1.3 percent.

Why are microbreweries bucking the economic trend? It's a matter of taste. Increasingly, brew drinkers "are attracted to flavor and variety, new and different products and beers made by small, local and independent companies," says Brewers Association director Paul Gatza.

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]]>beerbeer 2009Beer2009year in beeryear in reviewYearInBeerYearInReviewJoshua M. BernsteinWed, 16 Dec 2009 15:00:00 ESTAsheville Brewing Company's Christmas Jam White Ale - Beer of the Weekhttp://www.slashfood.com/2009/12/14/asheville-brewing-companys-christmas-jam-white-ale-beer-of-th/http://www.slashfood.com/2009/12/14/asheville-brewing-companys-christmas-jam-white-ale-beer-of-th/http://www.slashfood.com/2009/12/14/asheville-brewing-companys-christmas-jam-white-ale-beer-of-th/#commentsFiled under: , ,

christmas jamPhoto: Jenene Chesbrough.

For more than two decades, Allman Brothers and Gov't Mule guitarist Warren Haynes has hosted Asheville, N.C.'s Christmas Jam, a rootsy benefit concert for Habitat for Humanity. While the event is an annual present for area music lovers, the Jam has now given beer geeks a dose of holiday cheer too.

In February, Mike Rangel, owner of Asheville Brewing Company -- which concocts standouts such as the chocolaty Ninja porter and the snappy, intensely citrusy Shiva IPA -- contacted Haynes' management firm about crafting a beer in conjunction with the concert. Sold. It was a collaboration from the get-go.

"We asked Warren and his wife to choose the style of beer," Rangel says. "They like wheat beers but nothing overly spicy or heavy. Their concern was that we create a beer that was easy to drink, accessible to nontraditional craft-beer drinkers and that people could drink a few over an evening without getting out of control."

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]]>asheville brewing companybeerchristmaschristmas jamchristmas jam white alenorth carolinawinterJoshua M. BernsteinMon, 14 Dec 2009 17:00:00 ESTHannukah Beer Pairingshttp://www.slashfood.com/2009/12/11/hannukah-beer-pairings/http://www.slashfood.com/2009/12/11/hannukah-beer-pairings/http://www.slashfood.com/2009/12/11/hannukah-beer-pairings/#commentsFiled under: ,

hannukah beerPhoto: Jenene Chesbrough

While the holiday season is all about tradition, here's one to break: serving wine with dinner. Craft beer's varied styles and flavors mean you can match any Hannukah meal with beer.

Kick-start your Festival of Lights feast with crispy potato latkes crowned with applesauce. They're tastiest aside Unibroue Éphémère, a cloudy, well-spiced blanche brewed with apples, which provides a tartness that matches well with applesauce.

Alternately, try a Belgian like Chimay Tripel. The 8 percent ABV cuts through the grease, while the Tripel's bready nature goes well with potatoes.

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]]>beerbeer for hanukkahbeer pairingchanukahhannukahhanukkahhanukkah beerJoshua M. BernsteinFri, 11 Dec 2009 16:30:00 ESTHappy National Lager Day!http://www.slashfood.com/2009/12/10/national-lager-day/http://www.slashfood.com/2009/12/10/national-lager-day/http://www.slashfood.com/2009/12/10/national-lager-day/#commentsFiled under: , , ,

lager

Lager. Photo: Swobodin, Flickr.

Happy National Lager Day!

According to an old Czech proverb, "A fine beer may be judged with only one sip, but it's better to be thoroughly sure." And if one thing is certain, Americans love their lager -- of the alcohol consumed in the U.S., beer accounts for a whopping 85% of it. And the bubbly, golden brew known as lager ranks as America's favorite.

Lager was initially stored and aged for one to three months in a vat or cask until clear and sediment-free, at which point carbonation is introduced, though modern production has curtailed the aging process dramatically. Annually, the U.S. produces approximately 200 million barrels of beer, which averages to roughly 20 gallons a person, or, further divided, almost a pint every two days.

What's your favorite lager? Raise your pint -- and share your favorites in the comments.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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]]>american beerbeerbeer in americalagernational lager dayAlexa WeibelThu, 10 Dec 2009 13:15:00 ESTWhat's On Tap, Columbus - Dirty Frank's Hot Dog Palacehttp://www.slashfood.com/2009/12/03/whats-on-tap-columbus-dirty-franks-hot-dog-palace/http://www.slashfood.com/2009/12/03/whats-on-tap-columbus-dirty-franks-hot-dog-palace/http://www.slashfood.com/2009/12/03/whats-on-tap-columbus-dirty-franks-hot-dog-palace/#commentsFiled under: , , ,

Dirty Frank's Hot Dog Palace logo

Image: dirtyfrankscolumbus.com.

A weekly look at the draft selection in beer-friendly bars (and occasionally hot dog palaces) across the country.

Regular readers know this column typically focuses on well-regarded beer bars, but for Columbus, Ohio, things got a little dirty ... Dirty Frank's Hot Dog Palace, that is.

What makes a glorified hot dog stand worthy of What's On Tap recognition? A great beer selection, of course. Working with only eight draft lines, house manager Jeni Van Hemert ensures Dirty Frank's has a broad selection of American craft brews.

"We're a hot dog joint, but we have insanely good beers on tap," says Van Hemert, describing the Palace's general concept. "We want to be an affordable option," she continues. "We have beers that cost twice as much as the hot dogs but then we also have $1.50 beers." For that reason, one of her taps is always reserved for a cheap domestic like Pabst Blue Ribbon or Miller Lite.

For the remaining seven lines, though, taste is the focus. "I like a very flavorful, heavy beer," she explains, discussing how she chooses what to stock. From her experience bartending and homebrewing, Van Hemert believes she can be a positive force in educating the public. "I've gotten used to having really awesome beers around."

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]]>beerColumbusColumbus OHColumbus Ohiodirty franksDirty Franks Hot Dog Palacedraftdraft beergeo:39.957574+-82.995237hot dogOHOhioWhere:248-South-4th-Street-Columbus-Ohio-43215Mike PomranzThu, 03 Dec 2009 15:00:00 ESTDecember Food Festivalshttp://www.slashfood.com/2009/12/01/december-food-festivals/http://www.slashfood.com/2009/12/01/december-food-festivals/http://www.slashfood.com/2009/12/01/december-food-festivals/#comments
Tamales

Tamales. Photo: rvacapinta, Flickr.

As 2009 comes to close, so do this year's food festivals. Here is a selection the end-of-the-year picks, a couple of which involve the warm caress of alcohol, as often required to survive Jack Frost's lengthy stay.

Annual Holiday Ale Festival, Portland, Ore., Dec. 2-6: This sudsy soiree bills itself as the premiere winter-beer tasting event. With more than 50 craft quaffers, such as Bear Republic Brewing Company Barrel-Aged Old Baba Yaga, Hopworks Urban Brewery Kronan the Barbarian and Alameda Brewhouse Papa Noel's Special Reserve, we're inclined to believe it. On Dec. 6, don't forget to attend the sixth annual Beer and Brunch Event. Among the menu items will be Belgian-style favorite La Fin du Monde and cheeses galore from the Willamette Valley Cheese Co.

Indio International Tamale Festival, Indio, Calif., Dec. 5-6: This celebration of a quintessential Mexican food, started in 1992, will offer customary festival attractions, carnival rides and a parade. But what's not to love about a plethora of Mariachi bands and a tamale-eating contest?

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]]>americabeerCafe Bouludcaliforniacraft beerfloridafood festivalsslow foodsouthern statestamaleswest coastJose Ralat MaldonadoTue, 01 Dec 2009 14:00:00 EST