"lambic beer" news and stories

I had a pretty hectic day yesterday. Once I got home, all I wanted to do was sit on the back porch, enjoy the beautiful weather, and relax with a beer. These are some of my favorite beers to drink while winding down from a busy day. What are some of yours?

1. Woodchuck Draft Cider has such a sweet, crisp taste.
2. Woodchuck Pear Cider is also light and refreshing.
3. Stella Artois: one of my favorites any time, but especially nice to sip on a lovely afternoon.
4. Hefeweizen is simply delicious. I don't have a favorite, but Paulaner and Sam Adams are both good and easy to find.
5. Dogfish Head Black and Blue: a recently discovered treat that (apparently) is only occasionally brewed.
6. Honey Brown Ale is easy to drink and has a lot of nostalgic pull for me.
7. A nice Pilsner, like Reality Czeck, is great for an easy afternoon.
8. I could drink Lindeman's Framboise Lambic all day, every day: it's like drinking carbonated, lightly alcoholic raspberry juice.

Sonoma Foie Gras, a California company, is going on the offensive by threatening Whole Foods with legal action for pressuring some if it's suppliers to discontinue their sale of foie gras. Whole Foods has a written policy against cruelty and does not carry the delicacy. The chain would prefer to do business with companies who do not support the industry.

Give the tradition of lambic beers, which are naturally fermented with airborne yeast, a try instead of relying the antiseptic modern brews. They have a unique dry, tart flavor that develops into fruityness as the beers mature and are blended together. They pair well with strawberry rhubarb tart.

American Italian food remembers its roots with dishes like fried calamari and fettuccini alfredo, offering diners something refreshingly familiar: big servings, thick and delicious tomato sauces and lots of atmosphere. Frank Bruni picks his favorites.

Sometimes the development of a 3-star dessert starts with something old - like a recipe from Catherine de Medici - but in the hands of a master chef, sweet and savory still make new and wonderful combinations.

The Minimalist, Mark Bittman, prepares fried fish with fried ginger.

Frank Bruni dines at Buddakan, with a two star review.

 

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