"Our distributor asked us to do something like that," says Alan Brady, Head Brewer for Long Island, New York's Blue Point Brewing Company. "Now it's one of our top sellers."

Ah, what inspiration: I've heard more passion in bank transactions. But who can blame him: Blue Point's flagship beer Toasted Lager is a World Beer Cup winner. Now he has silly bloggers wasting his time asking questions about this fruity brew. Even the official description is somewhat backhanded: "Blue Point fresh Blueberry Ale offers an unusual twist on brewing that turns out to be just perfect" -- as if to say: "Don't worry, guys! It came out okay!"

There's a discrepancy as to how many blueberries actually go into a Blueberry Ale. The box boasts an impressive 735 pounds, whereas the website speaks to a more conservative 132. Maybe they halved the recipe? Either way, these numbers are meaningless to the average drinker -- It's all about what ends up in your nose and mouth -- and Blueberry Ale is appealing in both regards. The scent is a bounty of fresh, authentic blueberries, but surprisingly, the flavor itself is not overpowering., which is perfect. Beginner's mistake numero uno in fruit flavoring is putting too much on the palette.

Yesterday, we saw a blue and orange cocktail to help get the Bears' fans in the mood to support their team before the Super Bowl kicks off. For Colts fans, a blue and white cocktail is needed and, thanks to About.com's super bowl cocktail menu, we can recommend a great one: the Dreamy Blues Cocktail.

This cocktail, despite its blue and white color scheme, is chocolate orange flavored and has layers of white creme de cacao and blue curaçao. It can be made in a martini glass or served as a shot, but in both cases the drink should be carefully layered with the curaçao floated gently on top of the creme de cacao. I find that pouring the "floater" liqueur into a tilted spoon helps create even layers, as you can guide it across the surface of the drink that way.

Full recipe after the jump:

Walk into the cheese section of any market, especially at an upscale gourmet-type store, and you are going to see a tremendous variety of cheeses available. And that selection doesn't even come close to scratching the surface of the number of cheeses that are out there. It can be difficult to figure out the differences between each product until you've tried all of them, but here is a quick guide to cheese terminology that might help you sort through the basic types of cheese.

Fresh - High moisture cheeses that have not been aged, like cottage cheese, cream cheese, feta, mascarpone and ricotta.

Soft-Ripened - These have hard rinds and soft interiors, like brie and camembert. They often have edible rinds made by "spraying the cheese with Penicillium candidum mold before a brief aging period."

Semi-Soft - Cheeses that are neither hard, nor runny, but that are high in moisture and creamy in texture, like Monterey Jack, fontina or havarti. They are often easy to grate and slice.

Firm/Hard - Less creamy than soft cheeses, but ranging in texture from slightly elastic to brittle. These are also good grating cheeses and tend to melt well. The category includes Asiago, cheddar, Gruyere, Swiss and Parmesan.

Magellan Gin is 44%abv/88 proof and is the Blue Gin in the Clear Bottle. This is another French gin like Citadelle and with what I am calling the French Gin style. I associate this with certain botanicals that give it a strange, sharp, floral taste and smell that I had a difficult time understanding at first. I like Magellan, more than I can really say about Citadelle.

Magellan is triple distilled in Cognac, France and mellowed with pure spring water. It has eleven botanicals including juniper, cloves, cardamom, nutmeg, grains of paradise, licorice, cinnamon, coriander, orange peel, cassia, and iris. After distillation with the botanicals, the gin is then infused with orris/iris root and iris flower which bring in additional notes of floral and spicy flavors and give it a pleasing blue color. It has a very aromatic and floral finish. When sipped straight it brings a slight tingle to the lips and tongue. It comes in a gorgeous bottle decorated with Iris flowers in bloom and Magellan's ship at sea.

Magellan's recipe and distillation process was changed in late 2005 and from what I heard the flavor changed slightly, the blue color was gone, and they put it in a blue bottle. It then became known despairingly as the clear gin in the blue bottle. Then after tons of customer complaints, and very poor sales, Magellan went back to the original recipe, process and bottle in 2006. I never got a chance to taste the clear version and the bottle I have is one I snatched up this summer that is labeled from the July 6, 2005 bottling and is the original version from before the change. When I pick up a new bottle I will compare the two and let you know if I find any differences.

Don't spend all your time thinking about what you're going to barbecue for the 4th of July – what about dessert? After all, you're going to want more than just a beer to wash down all those hot dogs and potato chips when you are out with friends and family, waiting for the fireworks display to begin.

Anything with Jello – as one of the few foods that actually comes in the color blue, Jello is the perfect choice for making red, white and blue desserts, not to mention that it's always a kid favorite. Try a patriotic Jello pie, red white and blue terrine or an All-american trifle.

Shortcake – there is something classic about shortcake after a barbecue. You can use almost any fruit, but opt for strawberries, blueberries or raspberries on the 4th. For the cake, make a traditional biscuit base or just use a slice of pound cake. Try this recipe or this one.

Chocolate chip cookies – maybe the expression should have been "as American as chocolate chip cookies," because not only were these invented in the US, but they're a favorite with everyone. And you can't go wrong with the famous Tollhouse recipe, which started it all.

While browsing the list of Coldstone's latest summer flavors, all of which are targeted at kids, I had so wonder why it is that kids like blue ice cream because one of the new flavors is "Beary Beary Blue," described as cotton candy ice cream with gummi bears . Blue ice cream is not a new phenomenon, not by a long shot, but it's just a bit of a mystery why kids like the stuff. The real question is whether kids actually want blue ice cream, creating a demand for it, or if they eat it because it is what is marketed to them.

I tend to believe it is the latter and that kids, who are perfectly satisfied with regular ice creams at home, go crazy over wacky flavors and colors because it is labeled as a "kids" ice cream. As far as I can tell, this is the reason that I ate some of that stuff as a kid. I was drawn in by the promise of gummi bears and bits of bubble gum and, though I hated the way that they turned rock hard and inedible in the ice cream, I often ordered them anyway.

I'd rather see kids' ice creams that come in less electric colors and with additions that kids want to eat, not just with ones that they want to order. I suspect that there are a few kids who would disagree with me over the blue ice cream part, but even they might change their minds when they get down to those rock hard gummi bears.

Nestle's popular candy-coated chocolates, Smarties, are getting a makeover. Actually, it's more of a make-under. They are being stripped of artificial colors starting next month. The blue candy will be most directly affected, as there is no naturally edible dye to produce the same or a similar shade. This means that Smarties' blue candies will be white until a suitable color replacement can be found.

Nestle Rowntree, the UK branch, is responding to concerns that artificial colorings may have a direct correlation with hyperactivity in children, as a study done at Liverpool University has suggested. The chemical colors that will no longer be used are: Brilliant Blue (E133); Quinoline Yellow (E104); Sunset Yellow (E110); Ponceau 4R (E124); and Carmoisine (E122).  The US Environment Protection Agency has listed Brilliant Blue in particular as a possible cancer risk. Nestle Australia, on the other hand, has no plans to eliminate their blue Smarties and states that they have naturally colored candies available.

As though we don’t have enough dieting fads thrown at us from all directions, there is a new one which suggests that the color of your walls could be making you fat. According to dietician Lisa Dorfman, blues and greens will make you less hungry than warmer colors, like reds. Lighting is also important to dieters, as those who eat in dim light are more likely to binge.

Excuse me while I take a brief break to paint my kitchen. But what of the non-paintable surfaces? Does laminate make you feel full, or should you use a tile floor?

This is the most ridiculous dieting idea that we have seen yet. Changing the color scheme of your house in an attempt to alter your diet is like deciding to buy air freshener for you car after it's been in an accident: it doesn't really hurt anything, but it doesn't directly address the problem in the way that eating less food (or getting the car repaired) would. Putting aside the issue of actual color choice, there is one thing about painting your walls that will keep you out of the kitchen for a while: very few people actually enjoy the smell of wet paint and you certainly won't want to be eating in a freshly painted kitchen. Just try not to head for the nearest fast food place while you wait for your cool, calming kitchen to dry.

Is your repertoire of desserts not colorful enough? Longing for something to dazzle your eyes as much as - or perhaps more than - your taste buds? Take a peek at this blue cake found on Flickr. Those multi-colored bits that resemble pebbles are, in fact, pebbles. They are Fruity Pebbles, to be exact, and are a sorely under-utilized component in making brightly colored cakes. Note that there appear to be pebbles inside the cake as well as on top, which means that there may very well be a bit of crunch to each slice. The secret ingredient to turn the cake such a lovely teal shade is none other than 100% natural Smurf. Just kidding. It's only food coloring. We don't advocate the senseless slaughter of defenseless Smurfs here at Slashfood - not even to color cakes.

Oh, and by the way, Happy April Fool's Day!

Not having any particular allegiance to either team that is playing in Super Bowl XL has its advantages. The primary one being that I don't feel bound to a particular color scheme and can use blue, silver, black and gold with abandon. Not being one for tablescapes, I limited my wild color use to blue and gold sprinkles. White icing outlined hand-drawn football helmets, which I decorated further with blue Seattle Seahawk S's and yellow Pittsburg Steelers P's. Interestingly, the blue-sprinkled cookies disappeared much more quickly than the yellow. Are more people supporting the Steelers or are the blue sprinkles just more enticing?

[Photo by Nicole Weston]