So really, is there anything better on a Friday night than homemade pizza and a cold beer? That was the question we tackled last night. The answer - no, there is nothing better. Of course, the pizza was fabulous, which may have made the beer better, but still, we enjoyed the combo.
So, enough about the pizza, we're here to talk about the brew. We picked up one bottle of this English beer on a trip to VA to visit Wegman's. The name, which is in "quotes" by the way, jumped out at me from the shelf - "Old Speckled Hen." I had to have it. We've had it chilling a while, but last night was the night to enjoy it.
First we had to have some discussion. Both Mark and I claimed it as our own. It was finally decided that we could share it a bit, although Mark claimed more in the end, largely because I had already had a Rolling Rock earlier and didn't want to put the dog to bed and have the children go in the yard to pee. (Know what I'm sayin'?)
At first, the descriptive words were these: oaky, malty, a bit heavy. Then Mark read the bottle. Here's what it says....
"FIRST BREWED TO COMMEMORATE THE 50TH ANNIVERSARY OF THE MG CAR FACTORY AND AFFECTIONATELY NAMED AFTER AN OLD MG CAR USED AS A FACTORY RUNAROUND - 'THE OWLD SPECKLED UN'."
The descriptive words immediately changed to include: steely, rubber-tirery, woody with a hint of car leather and rear view mirror.
I hope we get the hang of this reviewing thing.....
Saturday, August 28, 2010
Wednesday, July 7, 2010
Stacey's Summer Cerveza
A friend of Stacey's introduced her to the "Michelada" and she raved about the light, refreshing, summer taste. I'm posting the recipes since it came with my case of beer! Stacey and Nick are off vacationing in Costa Rica (lucky dogs), but I thought the rest of us should try to stay cool in this sweltering heat. So, please try her brew and toast to their 10 year anniversary (well, almost 11 but the trip is to celebrate 10). Hopefully she can add some comments upon her return!
Her friend uses ice and a lighter beer, more like the "Chelada" below, but calls it "Michelada," so we need to do a little more research so as not to embarrass ourselves ordering it at a bar. According to one site the name came from ""mi chela helada," which is "my cold, light beer." It seems like the Chelada is used with the lighter beer and the Michelada is with a darker beer and some additional spice.
Although we not have to worry so much about getting it right, says an article in the Wall Street Journal (worth checking out):
"There is no one set list of ingredients for the drink. "As with most things in Mexico," says chef and author Roberto Santibañez, the Michelada is "a tradition in progress."... But it does have some basic contours that are widely, if not strictly, observed. At its most basic, the drink involves beer and lime juice in a salt-rimmed glass. But Micheladas now usually involve the addition of two families of flavors: something savory and something spicy. The tremendous variation in the drink comes from the many different savory and spicy sauces one can use, and the multiplicity of combinations possible."
According to Negra Modelo:
Born out of the scorching summer heat of Mexico, the refreshment of an icy cold Chelada is truly a Mexican legend. Just salt the rim of a glass, fill with ice, add lime juice and finish with Modelo Especial or Negra Modelo. To make a spicy Michelada just add hot sauce, or try your own set of ingredients and do your own thing.
Chelada
Makes 1 drink
coarse salt
juice of 1 large fresh lime
12 oz bottle Modelo Especial (or blond Mexican beer like Corona or Sol)
garnish: fresh lime wedge
Salt the rim of a large tall glass with the coarse salt. Fill the glass with ice and then add the lime juice. Top with beer- serve any extra beer on the side. Garnish with a lime wedge.
Michelada
Makes 1 drink
coarse salt
juice of 1 large fresh lime
dash to taste of Worcestershire, hot sauce soy sauce
12 oz bottle Negra Modelo (or dark beer; WSJ author likes Shiner Bock)
garnish: jalapeno slice and/or cucumber
Salt the rim of a large tall glass with the coarse salt. Fill the glass with ice and then add the lime juice, Worcestershire, hot sauce, and soy sauce as desired. Top with beer- serve any extra beer on the side. Garnish with jalapeno and/or cucumber.
Her friend uses ice and a lighter beer, more like the "Chelada" below, but calls it "Michelada," so we need to do a little more research so as not to embarrass ourselves ordering it at a bar. According to one site the name came from ""mi chela helada," which is "my cold, light beer." It seems like the Chelada is used with the lighter beer and the Michelada is with a darker beer and some additional spice.
Although we not have to worry so much about getting it right, says an article in the Wall Street Journal (worth checking out):
"There is no one set list of ingredients for the drink. "As with most things in Mexico," says chef and author Roberto Santibañez, the Michelada is "a tradition in progress."... But it does have some basic contours that are widely, if not strictly, observed. At its most basic, the drink involves beer and lime juice in a salt-rimmed glass. But Micheladas now usually involve the addition of two families of flavors: something savory and something spicy. The tremendous variation in the drink comes from the many different savory and spicy sauces one can use, and the multiplicity of combinations possible."
According to Negra Modelo:
Born out of the scorching summer heat of Mexico, the refreshment of an icy cold Chelada is truly a Mexican legend. Just salt the rim of a glass, fill with ice, add lime juice and finish with Modelo Especial or Negra Modelo. To make a spicy Michelada just add hot sauce, or try your own set of ingredients and do your own thing.
Chelada
Makes 1 drink
coarse salt
juice of 1 large fresh lime
12 oz bottle Modelo Especial (or blond Mexican beer like Corona or Sol)
garnish: fresh lime wedge
Salt the rim of a large tall glass with the coarse salt. Fill the glass with ice and then add the lime juice. Top with beer- serve any extra beer on the side. Garnish with a lime wedge.
Michelada
Makes 1 drink
coarse salt
juice of 1 large fresh lime
dash to taste of Worcestershire, hot sauce soy sauce
12 oz bottle Negra Modelo (or dark beer; WSJ author likes Shiner Bock)
garnish: jalapeno slice and/or cucumber
Salt the rim of a large tall glass with the coarse salt. Fill the glass with ice and then add the lime juice, Worcestershire, hot sauce, and soy sauce as desired. Top with beer- serve any extra beer on the side. Garnish with jalapeno and/or cucumber.
Monday, June 28, 2010
Search for Local Brews
When DeLacy cousins unite these days, it's important to "test" some beers for our blog. So, our search began last week on the Outer Banks for their local brew.
Weeping Radish left Manteo but they still seem to be one of the only local brews. Now based in Jarvisburg just before the OBX, Weeping Radish can still be found pretty easily in Nags Head.
Fest (their European Amber Lager) is "dark gold to deep orange-red in color. Medium body. Distinctive and complex maltiness, moderate hop bitterness. Smooth, clean, with a depth of malt character."
But in our own words:
"Great with salt peanuts [insert Dizzy Gillespie song here]. Refreshing with hints of honey dew and ocean air." -Dave
"At first, it smelled like cherries. It's light. has a bit of a bite. It's deceiving... it looks and smells heavier than it is." -Amy
"I'm having a hard time re-learning how to drink beer post-college. I keep chugging it. No other thoughts. "Clearly, I shouldn't be in this beer club" except I am related to you all so you can't get rid of me." -Jen
"Weeping Radish-- great memories of the brewery and Octoberfest. Fest has a great fruity smell followed by crisp-as-linen tastes of golden deliciousness." -Sarah
"Smooth. Light. Wonderful caramel color. Overall, a smooth brew." -John
Collectively, we'd recommend it.
Wednesday, June 9, 2010
Beer Paired with Food
Rarely does our local paper have an article worth sharing, especially to this motley beer-drinking crew. But, thought this one was worth it....
Matching the right beer with the right food
The common thinking is that beer—the typical stuff that flies off the shelves of the local grocery store—goes with anything.
Whether you’re in the mood for a hot dog or filet mignon, a fluffy crab cake or takeout from a fish house, it doesn’t matter the style or color, as long as it contains alcohol and is cold.
Right?
Well, not exactly. At least not if you’re a purist or a beer aficionado concerned with extracting the best flavors of what you’re consuming.
“We tend to think of the yellow, fizzy stuff when we hear ‘beer’—the one style that makes up 90 percent of all beer consumed. But there are about 70 other beers with their own profiles that make up that other 10 percent,“ said Julie Johnson, editor of All About Beer magazine.
Styles such as lagers, pilsners, lambics, porters, India pale ale (aka an IPA) and stouts are just a handful of choices; the trick is knowing what to pair them with for the ultimate taste experience.
Johnson suggests matching intensities—a light food, such as white fish, is best complemented with a beer that is light in character (though not necessarily color) such as a lager or pilsner, while more robust food tastes best with a brawny beer such as brown ale or porter.
Another approach is to pair contrasting flavors.
Dave Gott, vice president of operations at Legend Brewery in South Richmond, said a popular combination at the Manchester restaurant is a porter, their “sweetest, heaviest” beer, paired with a horseradish-infused cheese.
He’s also a fan of Hefewiesen to drink alongside shrimp sautéed with garlic butter because “it’s a light beer with a little tartness to it.“
Johnson’s magazine has presented 16 beer festivals in North Carolina and South Carolina the past 13 years, and on Saturday it will bring the World Beer Festival to Richmond—at Brown’s Island—for the first time.
The event will give beer novices and connoisseurs alike the chance to sample and ask questions, both about the beverages and the foods with which to combine them.
Johnson even has a suggestion for Sunday brunch for those who want to put their newfound knowledge to work.
“Skip the mimosas and grab a Hefewiesen,“ she said. “It has lovely flavors of banana and clove to it, and it goes well with eggs and omelets. It’s nice and clean and a lot more satisfying than a mimosa.“
And as for one of the most popular foods associated with beer—hot wings?
It’s a simple choice, Johnson said.
“I just reach for an IPA.“
Related Info:
PAIRING BEER AND FOODS
Not sure whether those crab cakes would taste best with a lager or brown ale? Or if a steak pairs better with a strong hops flavor or a roasty malt one?
The brewmasters of Legend Brewery have compiled a selection of food and beer pairings to help you make an informed decision the next time you need to make a match.
THE BASICS
Lager: Light-bodied, German-style lager pairs with seafood and lighter fare.
Pilsner: This light-colored Czech pilsner has strong hops flavor and pairs with seafood, pork and chicken.
Brown ale: The amber English-style beer with malty nose and flavor has a balanced hop finish and pairs with any beef dish or grilled pork.
Pale ale: This dark-color beer with aggressive bittering hops up front and aromatic hops in the finish pairs with beef and spicy dishes.
Porter: With a deep chocolate color and roasty malt flavor, this beer has subtle chocolate undertones. Serve with beef, burgers and chili.
Golden ale: A beer with heavy malt and assertive hops in the front, it has a strong hoppy flavor in the finish. Pair it with ribs and spicy food.
THE PAIRINGS
Onion rings: pilsner or pale ale
Spicy wings: pilsner, brown ale or porter
Salads: lager, pilsner
Rib-eye, filet mignon, New York strip, porterhouse, prime rib or sirloin: pilsner, brown ale, pale ale or porter
Crab cakes: lager, pilsner
Salmon or tuna: lager, pilsner or brown ale
Pasta dishes: lager, pilsner
Indian or Thai: lager, pilsner or brown ale
Pizza: lager, pilsner
http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BEER09_20100608-174806/349833/
Matching the right beer with the right food
The common thinking is that beer—the typical stuff that flies off the shelves of the local grocery store—goes with anything.
Whether you’re in the mood for a hot dog or filet mignon, a fluffy crab cake or takeout from a fish house, it doesn’t matter the style or color, as long as it contains alcohol and is cold.
Right?
Well, not exactly. At least not if you’re a purist or a beer aficionado concerned with extracting the best flavors of what you’re consuming.
“We tend to think of the yellow, fizzy stuff when we hear ‘beer’—the one style that makes up 90 percent of all beer consumed. But there are about 70 other beers with their own profiles that make up that other 10 percent,“ said Julie Johnson, editor of All About Beer magazine.
Styles such as lagers, pilsners, lambics, porters, India pale ale (aka an IPA) and stouts are just a handful of choices; the trick is knowing what to pair them with for the ultimate taste experience.
Johnson suggests matching intensities—a light food, such as white fish, is best complemented with a beer that is light in character (though not necessarily color) such as a lager or pilsner, while more robust food tastes best with a brawny beer such as brown ale or porter.
Another approach is to pair contrasting flavors.
Dave Gott, vice president of operations at Legend Brewery in South Richmond, said a popular combination at the Manchester restaurant is a porter, their “sweetest, heaviest” beer, paired with a horseradish-infused cheese.
He’s also a fan of Hefewiesen to drink alongside shrimp sautéed with garlic butter because “it’s a light beer with a little tartness to it.“
Johnson’s magazine has presented 16 beer festivals in North Carolina and South Carolina the past 13 years, and on Saturday it will bring the World Beer Festival to Richmond—at Brown’s Island—for the first time.
The event will give beer novices and connoisseurs alike the chance to sample and ask questions, both about the beverages and the foods with which to combine them.
Johnson even has a suggestion for Sunday brunch for those who want to put their newfound knowledge to work.
“Skip the mimosas and grab a Hefewiesen,“ she said. “It has lovely flavors of banana and clove to it, and it goes well with eggs and omelets. It’s nice and clean and a lot more satisfying than a mimosa.“
And as for one of the most popular foods associated with beer—hot wings?
It’s a simple choice, Johnson said.
“I just reach for an IPA.“
Related Info:
PAIRING BEER AND FOODS
Not sure whether those crab cakes would taste best with a lager or brown ale? Or if a steak pairs better with a strong hops flavor or a roasty malt one?
The brewmasters of Legend Brewery have compiled a selection of food and beer pairings to help you make an informed decision the next time you need to make a match.
THE BASICS
Lager: Light-bodied, German-style lager pairs with seafood and lighter fare.
Pilsner: This light-colored Czech pilsner has strong hops flavor and pairs with seafood, pork and chicken.
Brown ale: The amber English-style beer with malty nose and flavor has a balanced hop finish and pairs with any beef dish or grilled pork.
Pale ale: This dark-color beer with aggressive bittering hops up front and aromatic hops in the finish pairs with beef and spicy dishes.
Porter: With a deep chocolate color and roasty malt flavor, this beer has subtle chocolate undertones. Serve with beef, burgers and chili.
Golden ale: A beer with heavy malt and assertive hops in the front, it has a strong hoppy flavor in the finish. Pair it with ribs and spicy food.
THE PAIRINGS
Onion rings: pilsner or pale ale
Spicy wings: pilsner, brown ale or porter
Salads: lager, pilsner
Rib-eye, filet mignon, New York strip, porterhouse, prime rib or sirloin: pilsner, brown ale, pale ale or porter
Crab cakes: lager, pilsner
Salmon or tuna: lager, pilsner or brown ale
Pasta dishes: lager, pilsner
Indian or Thai: lager, pilsner or brown ale
Pizza: lager, pilsner
http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BEER09_20100608-174806/349833/
Tuesday, June 1, 2010
Pony Beers Are For Little Horses, Right?
Okay, we're all family here. Let me just begin by telling tales on my sister. She used to think ponies were just little horses. She used to think that when she was, oh, I don't know, 35. Anyway, my title is for her.....
So, I recently had occasion to visit the beautiful city of Roanoke, Virginia, home to the world's largest neon star. (No need to fact check, as I was often reminded by BIL Dave, a proud host, and, not surprisingly, a native Roanokian.) The city was beautiful, the company charming and southern and always hospitable.
My host, Dave's Dad, Johnny B, provided me with my first opportunity to try a "pony beer." Now, I'm not one who hasn't had her fair share of beers - ask anyone in LaSalle's graduating class of too-long-ago. However, I have never really had a pony beer. It was the perfect amount of beer for me that night - quenched my beer-thirst, was a pleasant accompaniment to my dinner, but didn't get me looped, which was good as I was responsible for my children. Now the Chocovine wine that Johnny B gave me a shotglass full of, well, that's a different story for my other blog about alcohol......
Anyway, I enjoyed the pony beer experience. It was just like regular beer, but smaller. Just like a pony and a horse, right Sarah?
Thursday, February 25, 2010
Pumpkin Conundrum
Okay, GPs...we have a bit of a conundrum to discuss with you all.
Dave and I came across a great article on recommended beers in the NY Times this week. Full of lots of new and interesting beers to try. So, what's the problem?, you ask.
Well, the first beer on their list is--get this--Jolly Pumpkin. Do we embrace this beer and try it since it's "pumpkin" or do we steer clear since it's "jolly"?
Now you see the source of our dilemma.
Also, just to make our decision even more difficult, the full name of the beer is "Jolly Pumpkin Oro de Calabaza." The Spanish sounding? name is sure to score extra points with many of the GPs.
So, let's hear it from you. None of us should try this beer without some discussion and clear consensus.
Your Sister/Cousin,
Sally
Wednesday, February 24, 2010
Dessert, anyone?
At least here in the Birckhead household, we usually finish our beer before moving onto dessert. But when the cousins who are not posting (ahem! ahem!) came up with this idea for the blog, I had an idea to find a beer that might be paired with PopPop's fudge. So, I first tried to make the fudge and as it cooled, I dashed to our favorite beer store. [On a side note: Nick, instinctively, found this store the first time he visited us in Richmond before he even found our house.]
The owner said that stouts are going to pair better with chocolate-- perhaps a mocha stout. But then he raved about this Creme Brulee Stout and said, "Forget the chocolate. Drink this for dessert!" I didn't go on and on about him dissing my grandfather's fudge and the purpose of the blog increasing the camaraderie between my cousins across the miles... and it's a good thing because, well, the fudge didn't turn out so well. [No worries; I WILL try again.]
The beer is Creme Brulee Stout, by Southern Tier Brewing Company, in Lakewood, NY. We've been impressed with the few beers we've tried by Southern Tier. This one was very different, but still impressive.
Dave: "I never would have believed in anything like a dessert beer, but this is it and I kinda like it."
Dave, more emphatic after more beer: "This is REALLY good stuff. I'm enjoying it more than I thought I would!"
Sarah: "Love the aroma-- very sweet and definitely smells like vanilla. The taste is more like a stout and less like vanilla, but still with a hint of sweetness. All wrapped up in a beer. So interesting."
I loved to smell this beer so much, I had to add a second photo.
We hope you enjoy this 2-row pale malt, dark caramel malt, combined with vanilla bean, sugar and kettle and aroma hops. As always, check a box below to let us know if you'll try it. Peace, love, and dessert.
Saturday, January 16, 2010
Ye Ol' Beer Bread
Oh, ye of little faith. I drink. I drink beer. Just not in the quantities that the rest of the inebriated family does. I'll have you know I was a champion beer-bonger at LaSalle. (It was the only sport I participated in in college.)
HOWEVER, I do want you to realize that I do have something to contribute to this blog. For example, in response to the photographic evidence of my drinking presented earlier in this blog I'll respond to you this.....I have no idea what I was drinking that day - but I think it would have been better if I'd had a Santa Claus sippy cup (see photo - they're on the table) to drink it out of.
So here's my blog for today....beer bread made with a wonderful, exotic beer that you may not of heard of....Bud Lite. This is an exceptional brew and really made this bread an exceptional part of our dinner. The recipe (for the bread) is classic and simple - a few dry ingredients literally held together by the beer, which froths and foams and provides the yeasty flavor that makes bread so fabulous. I've made this bread with several different beers over the years, and to be quite honest, it always tastes the same - that is to say, delicious. Or maybe that's just the Bud Lite talking - it's just always a fabulous addition to your meal.
One point to make - unlike wine, many people don't think beer gets better with age. To those ageists I say "oh yeah?" In case you can't see it clearly, the date on the bottom of that can is March 22, 2007. Oh yeah! So this is just another testimonial that you shouldn't always jump on that "maybe we shouldn't drink this it's too old" bandwagon. This beer was purchased by my, admittedly, cheap F-I-L who would never look at the bottom of his Bud Lite to see if it's good or not. My gain tonight....my gain.
So drink up or bake up some Bud Lite soon. No matter the year, I don't think you'll be disappointed.
(Note: I wrote this entire blog calling the beer Miller Lite until I added the photos. Maybe I'm not cut out for this after all!)
HOWEVER, I do want you to realize that I do have something to contribute to this blog. For example, in response to the photographic evidence of my drinking presented earlier in this blog I'll respond to you this.....I have no idea what I was drinking that day - but I think it would have been better if I'd had a Santa Claus sippy cup (see photo - they're on the table) to drink it out of.
So here's my blog for today....beer bread made with a wonderful, exotic beer that you may not of heard of....Bud Lite. This is an exceptional brew and really made this bread an exceptional part of our dinner. The recipe (for the bread) is classic and simple - a few dry ingredients literally held together by the beer, which froths and foams and provides the yeasty flavor that makes bread so fabulous. I've made this bread with several different beers over the years, and to be quite honest, it always tastes the same - that is to say, delicious. Or maybe that's just the Bud Lite talking - it's just always a fabulous addition to your meal.
One point to make - unlike wine, many people don't think beer gets better with age. To those ageists I say "oh yeah?" In case you can't see it clearly, the date on the bottom of that can is March 22, 2007. Oh yeah! So this is just another testimonial that you shouldn't always jump on that "maybe we shouldn't drink this it's too old" bandwagon. This beer was purchased by my, admittedly, cheap F-I-L who would never look at the bottom of his Bud Lite to see if it's good or not. My gain tonight....my gain.
So drink up or bake up some Bud Lite soon. No matter the year, I don't think you'll be disappointed.
(Note: I wrote this entire blog calling the beer Miller Lite until I added the photos. Maybe I'm not cut out for this after all!)
Sunday, January 10, 2010
"AB" Ale by Stone Brewing Co.
Note: Sadly, language not appropriate for young readers My Review: The "Arrogant Bastard Ale" by Stone Brewing Company.
This is a great beer from Stone in San Diego. Despite the name, AB Ale really isn't all that intimidating. But, the marketing material on the bottle sure is funny. For example: "Questions or comments? If you don't like this beer, keep it to yourself - we don't want to hear from any sniveling yellow-beer drinking wimps, 'cause this beer wasn't made for you."
The beer is very tasty, and I'd give it a high rating...esp. if you like hoppy beers. The beer has a nice amber color and a warm, rich, boozy nose. The flavor is rich and complex. Aggressively hopped with big character. Brilliant and bold aromas of citrus, pine sap, honeydew, Panatonne, and circus peanuts. Finishes with a smooth burnt sugar and mildly astringent fade.
I'd recommend adding this to your new year resolutions: try this beer!
Monday, January 4, 2010
Descriptions?
Great job, Sal, connecting the cousins. The instructions are clear and fair. However, to clarify, can we really not employ descriptors like "hints of saddle leather" (agree Colin and Kathy?), or "musty - in a good way - like your favorite decades-old sweatshirt after a serious workout", or "surprisingly effervescent like Pop Rocks and Ginger ale"?
Well, here goes my first submission: Troegs' HopBack Amber Ale. Sal, Dave, my dad (Jen?!) can attest to the love at first sip at our Coggins-side cousin Matt Phelan and Rebecca's wedding about two years ago. (Disclaimer: the Troegs brothers are La Salle University grads.) They had fresh kegs of this and another flavor, but I couldn't get enough of this smooth, very creamy ale with deep red color and a substantially fluffy and aromatic head. Probably my favorite beer out there right now.
(First blog attempt. How'd I do, Sal?)
Well, here goes my first submission: Troegs' HopBack Amber Ale. Sal, Dave, my dad (Jen?!) can attest to the love at first sip at our Coggins-side cousin Matt Phelan and Rebecca's wedding about two years ago. (Disclaimer: the Troegs brothers are La Salle University grads.) They had fresh kegs of this and another flavor, but I couldn't get enough of this smooth, very creamy ale with deep red color and a substantially fluffy and aromatic head. Probably my favorite beer out there right now.
(First blog attempt. How'd I do, Sal?)
Sunday, January 3, 2010
Subscribe to:
Posts (Atom)