Nov
22
(via whenjasminedoodles)
this is seriously the most delicious combination ever made ever.
Coffee, Beer, and Other Vices
After seeing way too many coffee blogs that were basically about starbucks, I decided to make my own. I also have a thing for beer and I follow way too many beer blogs not to repost some of what I have heard. I hope this is informative and fun. Coffee and Beer for all.
Nov
19
Pairing
I don’t really know how I feel about pairing. Every time someone attempts to throw some food at me when I’m drinking a special beer, I grin with contempt. I don’t understand why I HAVE to eat this when I drink that. It makes little to no sense to me. Granted, I’ve seen and experienced the blessings that come when food and drink are combined but I never feel that’s how it should always be done. To me, it goes like this:
1. Food is great on its own
2. Drink is great on its own
3. Putting them together makes a taste explosion only equivalent to the birth of Christ.
4. There is no refuting this. EVER. If you should choose to refute this then you will be treated like the slack jawed hillbilly I assume you are. You will also be given a Bud Light.
Depending on who reads this, the last part might be win-win. But honestly, it’s almost canon now to pair things forever and always. It just doesn’t seem necessary. I like flavor to be pure and simple, I like it to be bold and robust all on its own. A solid beer doesn’t NEED to have a braised oxtail and fennel salad paired along. Nor does a brie need a baguette and wine. However, they will provide each other with flavors that ease and compliment the pallets. I haven’t done tons of pairing and I will never claim to. It just seems that when people want to sound like they know their stuff, they jump to pairings. And just because Kobe Bryant is paired with the Lakers doesn’t mean you have to like one with the other. Plain and simple.
P.s. I only used that analogy because the laker’s game is about to come on. If you feel the need to let me know it doesn’t work within the semantics of the article please feel free to address all complaints to my PR staff. They TOTALLY care.
*insert Yakkity Sax*
Admittedly, this looks delicious. But I don’t know if it pairs well.
I’ll just sip my bud light now……
This is from Pendleton Ward, the creator of Adventure time. He is actually getting a show based off of that cartoon and it should be rad. Anyways, I thought this was a good take on the nonsense that goes on in a coffee shop.
Nov
18
Affligem
Just got Affligem’s Noel today. Should be a solid drink. I’ll post more later once I’ve actually had some. STOKED!
that is raw talent.
Nov
16
Craft beer lovers likely to buy organic
Advertising Age reports that a study was done on beer drinkers’ choice of beer and their personalities. When it came to beer drinkers and some of their sustainable priorities, here’s what they found out:
- Craft-beer lovers are 153 percent more likely to always buy organic while Bud Light drinkers are 34 percent more likely to never buy organic products
- Michelob Ultra drinkers are 43 percent more likely than the average person to consider sustainability a priority
- Corona drinkers are 91 percent more likely than average to buy recycled products
- Blue Moon drinkers are 105 percent more likely than the average person to drive hybrid cars
- Those who abstain from drinking beer altogether are 30 percent more likely to never buy organic products
(via: mother nature network)
Considering I go to an organic grocery store daily, this is relevant to my interests.
Nov
13
Dosamatic
Dosing is a tricky little endeavor. Some say it’s the epitome of a good shot. You want to achieve the solid puck at the end of an espresso pull. It should be free from stress fractures and not indicate that air has been leaking out in any way shape or form. But thats perfect dosing, or at least what I have been told/shown perfect dosing is. When I was shown by Heather Perry she intricately yet efficiently(time wise) dosed and pulled a shot. I see at these chain coffee joints that no one gives a damn about dosing. It’s so simple really, it takes a few lessons and you’re on solid ground. I know they want the volume and the customer satisfaction up, its just that I see them attempt to be a premiere shop through aesthetics only. Dosing, to me, seems to be a prime example of that. Dosing shows care and professional demeanor when making any espresso related drink. But these quick slop shops don’t care about this. They want you to see the varnished wood tables, the pastels on their walls, the matching chairs, and how feng shui their entire structure is set up. The fact that they serve coffee is merely to warm you up. I have to admit that free wifi at coffee beans is pretty nice, but that’s not enough to make up for a lousy drink. A friend of mine, Emily, says it best “Sure I go to Starbucks, cuz I like sugar and milk, but they don’t serve coffee there, they serve sugar and milk. I get my coffee elsewhere.” I can’t think of a better way to say that. It’s too true to the current state of mass produces coffee, sugar and milk can mask up any mistake along the pulling process. It’s a fact that has been used and abused by the mainstays of Starbucks and coffee beans for years. It’s nothing new that I’m saying, I just noticed my local barista tamping the portafilter perfectly and it reminds me of what the chains can’t do. They can offer the trite aesthetics but they can’t offer the perfection that comes with people who care more about the product and customers than they do about facades and decadence.
It’s romance really.
Images from a weekend.
Nov
12
The Top 5 Most Influential Beers
Today we take a look at the five beers that most define they way we think about beer. Love ‘em or loathe ‘em they have shaped what beer is for the average consumer…
This is a great article. I can personally account to Guinness’ deceptive drinkability. It’s like fresh cream I tell you. FRESH CREAM.
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