Monday, November 22, 2004
Jonah Goldberg To Visit Great Lakes Brewing?National Review's blog "The Corner" has recently been pondering a tour of authors in the prospect that loyal raders would put up for food, and of course booze. The following post appeared at noon today: Ok, I promise not to post things about wine and beer all day, but I'm
still getting loads of e-mails, and do want to share some (if not the actual
bottles): Here's another e-mail:
Ahh, so true. Actually I didn't know all that about the wines, but past
experience engendered present trepidation. Speaking of sloshed in the
Buckeye state, the Tri-City Beer Club
will be holding a tasting around Thanksgiving. The preliminary category
is low-carb but whatever we do I'll try and get the results up here for
the Beer Blog. Because the taste category is predicted to be a watery
wash, there may be a second competition to discern "consumptibility".
Are the French cloning livers yet?I appreciate your effort to focus on good wines from the Anglosphere, but most of your recommendations came from California, Oregon and Washington. Ohio produces some great wines in the region along the Lake Erie shore. Ferrante Winery probably is the best I've tried. The specialty for the region is ice-wines (dessert stuff) which is not really my thing, but there are some very good Ohio reds. 6:37:40 PM 
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Tuesday, April 20, 2004
Blackout Stout ReviewLord Tennyson wrote, "And out of darkness came the hands That reach thro' nature, moulding men." During August of 2003 the northeast was cast into the darkness. Some blame trees and others squirrels but whatever the cause--and no doubt man played a role as well-- there was little seen as positive stemming from the temporary loss of power. The millions of Americans for whom being on the grid is as vital as shelter or garlic-butter suddenly found themselves without the thousand electronic distractions modern life in the United States affords. What to do then but break out the beer before it goes bad, head out to the porch, and meet the neighbors. And that is what many did. 
In memory of this convivial moment in the face of grand annoyance comes Blackout Stout, a new beer from one of the midwest's finest micros Great Lakes Brewing. This Russian Imperial stout is currently on tap in the new basement bar of Great Lakes or available in limited bottled release in four packs. The Judge and I reviewed the bottled version for the Tri-City Beer Club.Taking advantage of Ohio's recently loosened laws concerning alcohol content Great Lakes and other micros have for the past few years begun producing beers in styles that are higher in alcohol content (high ABV). The Russian Imperial Stout is among that group that was previously unavailable in Ohio and Blackout Stout comes in at 9.0% ABV. Originally produced for the Tsar's army, this style has become one of the most popular high ABV styles produced. Out of the bottle Blackout Stout announces itself with a sweet chocolate aroma, dark-brown to black color, with a slight, tan colored head (the on-tap version has much greater head retention). Flavors were a well balanced mix of coffee or chocolate malt and a subtle citrus hoppy bite. The Judge noted the lack of soy sauce flavor, sometimes associated with Imperials. The carbonation was good and the finish was quite dry compared to most stouts--though typical for Imperials--pairing well with the strong malt flavors. Overall it was perhaps the finest Imperial Stout we have ever sampled. High AVBs can often finish overly dry, making them poor choices for serving with food. Blackout Stout is a near perfect example of massive stout flavor and an obvious, though not obtrusive alcohol bite. Served with dessert, at your next blackout party, or on its own this beer will be appreciated by the greatest of beer snobs yet not offend the palate of the benighted. While Great Lakes has produced an Imperial previously, Blackout Stout vastly improves upon it showing why Imperial Stout has been loved for so long.  6:34:44 PM
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Sunday, April 11, 2004
Low Carb FactsAre you a beer drinker suffering on a low carb diet like Atkins or South Beach? Wondering if that Mich Ultra or Miller Aspen is really a low carb alternative? The Real Beer page story below explains the details of new federal guidelines on what can and cannot be called low carb in a beer. What's low carb? [Real Beer Page: Beer News] 4:17:59 AM
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Thursday, April 08, 2004|
Test email post
4:00:16 PM
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Tuesday, March 16, 2004
Blonde AmbitionMost often one gets what one expects when entering an establishment for the first time. Decor, location, even signage all are indicators cluing potential customers in to what is offered inside. Occasionally though, one comes across a location that goes against the grain. The ultra-cool bar hidden behind a rundown front is an example of a joint that uses a sketchy image to keep away certain clientele while offering up a welcome surprise to others. Tragedy ensues though, when a slick looking new spot opens, only to offer nothing of what was promised. A recent visit to Budapest Blonde, a new smoke free wine bar in Independence was one such experience. To go with the sexy name, Budapest has a dark interior equipped with intimately spaced tables and a few couches, all wrapped around a tiny bar. Beyond this though, the sexiness ends. Waiting over ten minutes for a menu while owners gab with friends is enough to turn anticipation into boredom. Doctor's office easy listening piped in turned boredom into displeasure. Once the menu arrived a staid experience was no longer in doubt. Miniscule and boring are the antithesis of what the opium den atmosphere had promised. Sticking to the most obvious varietals with four or less to choose from each. The most important aspect to the wines was not quality but that they have a novelty animal name on the label. There were a few champaign choices; none that wouldn't turn up at a modest chain restaurant. And they don't serve beer. Not one. I didn't enter Budapest looking for beer but leaving is a different story. I went seeking a palace to vino. After finding only a scant selection paired with appetizers and an assortment of vodka drinks labeled "martinis" I knew I had been had. Were this in any sense at all a wine bar--having say, half the selection of a decent restaurant-- the lack of beer and prohibition on cigar smoking could be overlooked. A few decent reds, some Miles Davis, or a server with even a mild interest in the product would of made it bearable. Sadly though, this blonde was showing her roots.
12:29:21 AM
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Last update: 3/24/2005; 2:06:40 PM .
