Anybody have the "pleasure" of trying one of these:
Posted on 05/20/2006 7:41:54 AM PDT by Excuse_My_Bellicosity
"Paste as a transparent selection"
Anybody have the "pleasure" of trying one of these:
I remember my pop drinking that stuff...
It was horrible..but I think it was cheap.
FRegards,
Yeah baby! I never read down that far on the menu. :-(
When my dad drank beer, this was his beer of choice. Horrid stuff IMO. When he couldn't find that anymore, he switched to Milwaukee's Best. He got mad at me when I said this was a step downward.
"From the Land of Sky Blue Waters......."
The badder the better.....lol!
What I admire about "Looter Guy" is he stuffed his back pocket with a bottle too........
Just like tequila has a worm in the bottom of the bottle, Cave Creek Chili Beer has a jalapeno in the bottom. The pepper's oils leach out into the beer, making it flaming hot. You need a regular beer as a chaser.
Their slogan is "NFL" (lime is for wimps).
Also, BrouCzech and "3 Horses" suck pretty bad. They taste like they're made from defiled water.
Cheers!
Olympia ia actually brewed by Miller, although Pabst owns the label.
I'm working on a manuscript for a book titled, BEER & FOOD: An American History, to be published in the fall by Jefferson Press www.jeffersonpress.com
I'm hoping for your help in assembling a final chapter of food recipes using beer but with a historical or regional bent. If any brewpubs or breweries out there have a beer in their portfolio that is brewed to an old pre-Proh recipe (maybe with some corn) or uses adjuncts like molasses (as in an old colonial era stout), I'd like to hear from them. I'm especially interested in a combination of an old-styled brew and a regional dish---one playing off the other...Throwback Lager with ??, Capital 1900 and brats, for instance. No Belgians. This is a history/cookbook about American beers and American foods.
This is from my publisher's site and gives an idea of what will be in the book:
Beer and Food: An American History
In his sixth book, recognized American brewing expert (they write this, not me), Bob Skilnik, sets out to document the parallel evolution of the United States brewing industry as it has shaped American cookery from colonial times to Prohibition to its continuing influence in today's modern kitchens. Beer and Food stands as an enthralling piece of historical non-fiction with its tight and widely-unknown narrative about the birth and rise of our national brewing industry and the resulting changes in the preparation of both familiar and esoteric dishes. Whether it's beer-boiled brats, wild salmon grilled on cedar planks, or rich brownies washed down with a creamy stout, Skilnik uncovers the origins and history behind scores of beer-related foods in his own descriptive, polished style. In short, this title has the ability to grab and fascinate every type of reader; beer enthusiasts will discover, among other things, the development and legacy of the lightening of brews in the United States, as well as the recent surge in microbreweries; historians and appreciators of American food will embrace the author's unique slant on our national cuisine; and all will want to keep Beer and Food near the kitchen as it describes and lists the recipes for 101 beer-included or related dishes!
A food recipe or two that utilizes an old-styled beer, perhaps with a bit of history behind it, would be appreciated. The last chapter of the book will be a nice vehicle for FREE publicity for any cooperating brewery or brewpub.
No one asked me!
Prost Eins!
I'll take a beer from a small, regional American brewer over other foreign beers anytime. Some of the are really good. My personal favorit is Highland Gaelic Ale, brewed in Asheville, NC. Best. Beer. Ever.
You're right, it is.
Grolsch is ok... I think I like it better than Stella. But the only time I ever drink these beers is in England, and since youre drinking by the pint there, after the first few pints, you wouldnt really care if it was keystone light.
Hahahahahah Schlitz!!!
Good stuff!!
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