One of the few nice things about living in CA is alcohol is surprisingly cheap and I can usually find a 30-pack for $19.99
Posted on 08/22/2024 5:39:09 PM PDT by ChicagoConservative27
From high-end Michelin-starred restaurants to local chain establishments, one of the most time-honored rituals for chefs and cooks across the globe is the post-shift beer. After a long day in the kitchen spent on your feet sweating over hot burners, an ice-cold beer is one of the easiest and quickest ways to unwind.
But what are the chefs actually drinking these days? Cheap macro lagers have long been adored by chefs, including well-known, easy-drinking beers like Modelo or a Michelob Ultra, but as craft options have taken over the larger drinking scene, have restaurant workers’ favorite brews evolved? Or does there remain a runaway favorite beer chefs seem to prefer?
(Excerpt) Read more at foodandwine.com ...
One of the few nice things about living in CA is alcohol is surprisingly cheap and I can usually find a 30-pack for $19.99
black label
I think there should be a Food Caucus on FreeRepublic, for all food related posts.
Could not stand Old Milwaukee. Another friend drank it because he was cheap. $1.76 a six pack. But, we were buying cases of Hamm’s for $3, on sale at the Winn-Dixie. Even Meister Brau....but OM? Yech!
Yuegling.
Oh, My. This reminds me of stocking the beer at a very busy Safeway grocery store. After Lite Beer became a thing, other beer companies followed the trend. I will never forget when I received/unloaded the first package of Olympia lite beer. I started laughing rather loudly. The idea of a ‘lighter’ Olympia beer was so ridiculous. The only time I witnessed something positive about even the original Olympia beer was when my oldest brother used it to kill snails without poison. He poured some Oly beer into a 12 inch pie pan, and put it in the ivy. The snails crawl in, but they don’t crawl out.
Anchor Steam.
Good choice.
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Do they still make Carling Black Label?
Asking for an Old Style is usually good for a few comments around the bar.
In the south it’s pronounced ‘Yang-lang’.
I like that one of the answer sections was ‘whatever’s free’ because practically this is the right answer. Also, some beers will overpower a meal pretty easily, so an insubstantial macro-brew ghost type beer might be more enjoyable, at least to me.
Fregards
I stick with Negro Modelo and Corona.
They seem to put less “aging” stuff in the bottled beer.
My old favorites make me groggy from that crap in a way draft beer never does.
Link below for a clip extolling Pabst Blue Ribbon from the David Lynch film, "Blue Velvet".
If you are going to drink beer , which I do , spend the $ for premium beers - don’t go cheap .
“G. Heileman Brewing Company, LaCrosse, Wisconsin.”
Life is too short to drink bad beer. I have one Guinness Stout most days.
Yes, though I can’t do too much of a bloat beer.
Lone Star isn’t the best Texas beer. Shiner Bock is.
PBR, Hamm’s, Stella, Tecate, Victory, Sapporo... all great ice cold after a long day working.
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