While traveling around Mexico, we found most of the beer to be exactly what you’d expect – typical export lagers. Thin watery, mass produced versions of classic lagers, dumbed down till they taste of almost nothing, and cry out for a slice of lime to add some, any flavor.
One bright spot in this sea of [...]
After weeks of planning, hours of tasting, and an unknowable number of phone calls to brewers confirming their beer would be there, the “Mostly Barrel Aged Beer Dinner” went off without a hitch. As usual, Scala’s Bistro and The Sir Francis Drake pulled of this huge feat without breaking a sweat.
“Enough preamble, get to the [...]
More pictures from Toronado Russian River Night…
The people have spoken, and they are saying: more beer ice cream.
Jake, Sean and the rest of the team at Humphry Slocombe have made some great ice cream, but they didn’t do it alone. The local brewing community really got behind this experiment in frozen goodness, and provided the base beers for all of the [...]
Notes & Observations from MeteVeza’s Beerunch (Part of SF Beerweek 2010):
I’m a fan of their Yerba Mate IPA. Nice IPA with a delicate hand for a clean herbal finish. Combined with the new attractive packaging, it’s a nice local spiced beer for the hop lover.
The perfect weather continues to hold out.
As Jeremy of [...]
Notes & Observations from the Bistro IPA Fest:
Pliny the Younger is the Apple iPad of beers – with all the hype, it can’t possibly live up to your expectations. Yes, it’s a very, very good “triple IPA” (if there is such a thing, but that’s a sacred cow for another time.) Could I pick it [...]
Aaaaaaand we’re finally here. Welcome to 2010 SF Beer Week. The opening gala got of to a great start. Given the number of events this week, I’ll be giving thoughts and observations in bullet point, line cook format. Be sure to keep an eye on Humphry Slocombe and my twitter feeds all week to see what’s [...]
Ramen seems to be the dish of the moment, and is getting a lot of ink spilled over its joys. And why not? It’s the perfect “this economy sucks” dish, featuring a blend of the unfamiliar and comforting, handmade ingredients. It just begs for every chef to put his or her personal spin on it, [...]
