tag:blogger.com,1999:blog-12592682508581154482024-03-14T00:05:59.384-07:00Forks and FortiesNatehttp://www.blogger.com/profile/16037026050423103627noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1259268250858115448.post-4599309195033799342022-10-06T18:29:00.003-07:002022-10-06T18:32:26.651-07:00Costco Beer Advent Calendar 2021 Review Beers 17-24<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP57kcAHb2SMp1WgXHGbnHejA6SQ1Kwv0LpBUuyLtVNaxnMXR6S5-xEYen6IMmRPnycMTWezFFAScpqv0JOvW3eFAThBcR1kazzjUF8aqBjKmbgnAXgQQaMYBOt5p4_L7KZWq7YIukD7xq7kpxR8ZWymsJ8Qo_4JA5glMt4Q3d64o5jEssATbki_Lw/s935/box2.jpg">
<p>
I’ve made it through 24 16oz tall boys of German made beers. And theoretically you have read 9000 words talking about a warehouse store's beer advent calendar (<a href="https://www.forksandforties.com/2022/09/costco-beer-advent-calendar-2021-review.html" target="_blank">part 1</a>, <a href="https://www.forksandforties.com/2022/09/costco-beer-advent-calendar-2021-review_27.html" target="_blank">part 2</a>). I recently failed out of TikTok business school and started watching MBA videos on YouTube for fun (it's not fun). I've learned that business school thinks PowerPoints are still an effective way to communicate information. But first the last 8 beer reviews, then the good stuff (or not <a href="https://i.imgur.com/mSHi8.jpeg" target="_blank">I can't control if you scroll down</a>).
</p>
<h3> Day 17: Mare Germanicum </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrR_JaI2wqz0biGrm_ClCBN1KnbY4t5wsrUOZGv_MUBSFq_1Z40K-i_IQgv9cWPSoDcTpjRW1q6Ff9JxMBKwVIg1T9pkfbJaqY6FnC9G3AmEVW9Dr6Y3OBp5ngfytH8A8UY-PiJv01dKZ1ExLaUZDmcl5AGMrC1u-0GwmWTPMlfsBD7gnGO57Dwl6i/s800/IMG_3231.jpg">
<br> Best by date: 2023/05
<p>
Imperial pilsners are such a bizarre style. Typically maltier, hoppier, and boozier than their normal counterpart; they can be quite tricky. This one is inoffensive but doesn’t kill it either. Loads of sweet malt, touch of honey buns before a big herby hop character. Needs way more bitterness to balance it out. Reminds me of less boozy malt liquor which shockingly I don’t mind (reference blog name). <b>Rating: 3/5</b>
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<h3> Day 18: Meine Grosse Liebe </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGRXtyRSkW6fSxG2lREjonXFbIQWMVnX3oys4y0Cb4fl5jNT9yCqXNnWMnDUXVWcGewQganGIJwlAa5qJ2F2otqTNbUBrlZbPyR8SqG5LtHDg4Z1kmdV4Y5pZGihPL0qOKV7mbOwUe19quIrDqwmDYWz5s5Ape0y2knprqo-UhzsV09u2QMRp4-6x/s800/IMG_3270.jpg">
<br> Best by date: 2023/05
<p>
The time has finally come, it is the last helles of the pack and boy is it a good one. Mild perceived sweetness of malt and water crackers. Cleanly lagered with a great herby hoppy bitterness. Everything about this just comes together in the perfect way where the whole is better than the su, if it’s parts. I am loving this helles. <b>Rating: 5/5</b>
</p>
<h3> Day 19: Zwonitzer Rauchbier</h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV3kmoJ_zy6Dhvxfta3qzGypCqWZEGTTTSNyk0tHwNYQeVz_vpUZvxwmxXoG-MepkxaJaLBVoglXE-CgEQ7wKSGMrVvKXFNv34QUPvr9daSK5fcc6Io_Bnnpf60m1mQaUPEIcKVgSbwk9sNlSgg4KU0UEl4UhlRSGt3a5Ozi7fpdaRHWh2i-RwsP9/s800/IMG_3273.jpg">
<br> Best by date: 2023/05
<p>
Rauch bier literally translates to smoke beer as it is made with smoked malt. This beer style truly is polarizing and this one follows suit. First sip of this is all cheap bacon without being liquid smoke a la BK's Whopper. It's followed by toasted, borderline roasted coffee, sweet malt to balance it out. Well lagered and good bitterness to keep it drinkable. True to style but lacks that je ne sais quoi that makes the best rauch’s irresistible.<b>Rating: 4/5</b>
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<h3> Day 20: Bayerischer Isarbock </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3outnU5i6auyi2Ymp87sulBoR3BaRuZZMG6aDgjnCdOvAoP_a788jaIsOYILE6GqYYxyTAvlewnxVjWIOKDwn1U4Oe5ihUIz3pVHwnQ0x7jeE7KNNp1V99_6xZ_plR19vUuGTAweBX34jDW7raYwqWQ6pLDZwmg8uTvteVdZ0nOiOIHt7vlllY2F/s800/IMG_3276">
<br> Best by date: 2023/05
<p>
This is a style you do not see all the time and is an extremely pleasant surprise. If you’re not familiar, this is more or less a higher abv hefeweizen. This beer has an amazing blend of banana, cloves, and Juicy Fruit gum yeast character. Mild malt sweetness that plays the assisting role to the yeast character. Little to no bitterness on the back. Higher abv but it doesn’t taste boozy. I’m shocked at how enjoyable this based on the other wheat beers in this pack. <b>Rating: 5/5</b>
</p>
<h3> Day 21: Hosl Marzenbier </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBP_aJqIoZVo3loYv9Tb4xUJBNhXF30LJnvs6z7s90_uqFEqFArikiyRPlVh9H0AGNKeK37PF5aPRK4jRHFyzXhV69Krvolo55utUThvDV_8klPXowDJchi5blf9DCVnXhIS3A6o59vJC0MQS_B_vATwdoNNypfD1mB-Y6-G_TV0Acr3455Ez8D7G/s800/IMG_3343.jpg">
<br> Best by date: 2023/05
<p>
This a great thirst quenching marzen. Upfront is a bit of toasted wheat bread before a good mix of herby and lemon zest hoppiness that leaves the palate completely dry. Cleanly lagered and easy drinking. Not much else to say besides this is a great drinker. <b>Rating: 5/5</b>
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<h3> Day 22: Schlossbrauerei Rheder Original Pils </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uaAyJV0-eQKnuUMsbvRK-pTdvjrAyePBoOdKviSU2H3jQcrytcymyHHzPzCq7Agllbow4Y3RkHjB0K7efDaNpKRYUo0mExSj4LqCpCCoalvbg9rP6baaWYpsmiingfrSNEHtGm820h4c83SFJWR0tCnNfGXySx4CpfSr1XXVksUUsjaJEEYb5ldc/s800/IMG_3387">
<br> Best by date: 2023/05
<p>
Maybe they saved the best for last? We are hitting a string of straight bangers. A very mild grainy sweetness before the primary hop flavors which are a great mix of spicy and herby. It’s that welcome amount of bitterness that makes you keep going back another sip. Very cleanly lagered with no off flavors. When you have a good German Pilsner, you know it. <b>Rating: 5/5</b>
</p>
<h3> Day 23: Bavarian Festbier </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN0CZeeKRZkVEC5GV9N7gwh-mClnOKd80dQGzVqEEt3_B3-KPK4j9Wuvn5LdivdQ0np6_PU5uZem0TYLzwWoakIVj6lALz5UC5dceTr5D6TZGBBvdA3Pl1O4c7JFwfEGn_O9K2zCAsZIPiPv9buIzOxFtJB5TvizILnH1_DcJqStxJlkEXk9nQwT-/s800/IMG_3393.jpg">
<br> Best by date: 2023/05
<p>
This is a true to style festbier. Upfront is a slight larger sweeteness with notes of cracker from the pilsner malt. Bitterness is very mild and barely there whisper of mint. You know it’s a bit boozier but it’s within balance. If I were looking to buy a festbier, this would fit the bill. <b>Rating: 5/5</b>
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<h3> Day 24: Kartauser Doppelbock Dunkel </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GKD3zqPyPp6m_IXKZntpsW71wN35lurrwVKtmZpBhdgGYQxr4VnHN_LLOMf6Ir5OzendIf3EwQuhXkcqv8bXuct3NFBZUnvFkd7vbyilcTnlub2HF_zHOr1ME4MC_Y8Lm-57pzOR20K9bP2KpsAgtYMLvJ2Au9amC4gFKLCMRSkO_9caY1ySxQa2/s800/IMG_3423.jpg">
<br> Best by date: 2023/05
<p>
Lots of grainy sweetness leaning heavy with pretzel crust. Lagered very cleanly and just enough bitterness to keep this from being overly sweet or cloying. You don’t taste the higher alcohol content either. The best examples of these have all of these complex browning elements of caramel and creme brûlée but this one just falls flat. This is the 5/5 combo breaker. <b>Rating: 4/5</b>
</p>
<p>
Now the part you have been waiting for, charts and graphs baby!
</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQj7CipqkZekSsCGcOvNb3CBbEWiqRSOqvlG9C2TB7fZho2GqoMRaZjdnNaIYVjjCdSYfSk-HcECdz5ZdwKxbpJzurfl2_2U7d5Qmlq-IUbflDH5B7mfMv1aSlLm1hOFZHzqXIY7yVvRze6r4ojzpwyHj1gQckDlZz3v0hdaHHZcR_kAtids4XUSU/s600/score_dist.png">
<p>
As you can tell, the quality of these beers, as a whole, is really solid. This isn't some standard bell curve bull shit. Apparently this is called a right skew - I learned something today so I decided to show it off. Almost no stinkers; I personally finished all 24 of these beers. Two thirds of the beers are just straight up good, I would happily drink them. Only two of them were duds but they still went down the gullet.</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP5wXUx2qN0-9iz_CaVvZ7knaBtgFl_2SbwECjvM5B0toSPMSuQHWn877GX2baetH9rDyBIBk5A2ZR7ZbAtIIuGw_VE5bkVCQwJbml-2XnzLN9DzUcigP8gHcFaH3dj9x_N9Te-MvXYVmrXQ2rmeyxQ-NUSy7W0OHNHX9JkLDfzpr1sYnZ1-e0-Nc/s600/Distribution%20by%20Style.png">
<p>
This is where things start to faulter a bit. Over 20% of these beers are helles. Another 16% are marzens. This calendar lacks variety as a whole. You are getting a lot of the same thing: pale fizzy lagers. I wasn't mad but I also understand this is not everyone's cup of tea.</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvaqqQ1D2LuiJ36QfjSLD9DAhUeEV1VIy9GVrAKe7axVX6F8ZaYq-n7K-tqqY-9qxr1iI2ihqOpHUr2w4iwiZEswyntMhdTDQ-nQjJR7A63aK1sKwlV2MYvUxXvKDXRL3rJIxmUXvafOKdOnxFLk_lIod3KW_hC5y_acQNj8NrkCwmXeHWyxHHRGL/s600/Distribution%20by%20Yeast.png">
<p>
Look at this breakdown by yeast. Almost 80% of these beers are lagers. Sorry if you like weird ales but you're out of luck. This also leads into my next point: the lagers taste significantly better than the ales. Even the worst lager was good while the ales in the pack, specifically the IPA and pale ale, were the worst of the bunch.</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHfjpUKyGKvRH55z6cLHKo4j75JHit8NAF0LJ_Q2yU4delbzB2O80yLiQf2J3CB-T2HSnR9zZcKdvNPtAtL9HYz_FhMwfGoIyG-cro5YiSZZ7h4oOzURQ_a4rlGRBrny_segCKC9Pu44Wax7HnzNzSO-XdLBlnwitezRZScli47lf0hBkTuIxkdTZ/s600/Average%20Score%20by%20Style.png">
<p>
No surprise here, this follows the same trend as the score distribution: on the whole, they are tasty brews. The lagers are well made with the more unique styles rated highly. I do wonder if I rated the unique ones artificially higher because they were so different from the helles and pilsners that are the bulk of this calendar. Unfortunately, I didn't craft my advent calendar tasting process as a double blind study. Maybe next time (definitely not next time). Interestingly, all of the ales fall into the bottom 4 groups.</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6kuURHjAG4QyN-aA6b0nLbAQJIcnzbF6VThlUxkiC8kO7oRKgI2nlQW6kTyj6O24hjh_C-4jNeQnjPV563lvj54eJmvr4pSs2vf_wapF5SRUWniBB9yilCtWifQ60J_T9bEQIecNaYhBsHGqc_yXWn9JwAH63rUZylNsKj7EobVhS9JT-UUUwHZ4/s600/Rating%20by%20Day.png">
<p>
Since most of the beers are good you never get into a rut of having to slug bad beers. The last 6 days of this calendar were the absolute banger you need to get hyped for Christmas. It's like hearing Sweet Caroline right before the bar closes. Same exact energy if it were packaged into a cardboard box of mystery beers.</p>
<p>
Being totally honest, I am not sure I am cut out for MBA YouTube lectures. I think I am more of a WWE intro kind of guy. Before starting reading this list, please play this <a href="https://www.youtube.com/watch?v=pWBXBo7ZH-E" target="_blank">music</a>.
<p>
And now, the official power rankings:</p>
<p style="text-align: left;"></p><ol>
<li>German Black Bock</li>
<li>Schlossbrauerei Rheder Original Pils</li>
<li>Zwonitzer Steinbier</li>
<li>Meine Grosse Liebe</li>
<li>Bayerischer Isarbock</li>
<li>Grumpy Hell</li>
<li>Marzenbier</li>
<li>Bavarian Festbier </li>
<li>Kartauser Doppelbock Dunkel</li>
<li>Nordsee Pils</li>
<li>Tannen Hell</li>
<li>Alms Hell</li>
<li>1516 Schloss Weisse</li>
<li>Urtyp Helle Edel Bayer</li>
<li>Husaren-Bier</li>
<li>Zwonitzer Rauchbier</li>
<li>Jubilaumsbier 333</li>
<li>Memminger Gold Marzen</li>
<li>Herrnbrau </li>
<li>Wiener Lager</li>
<li>Baren Weiss</li>
<li>Mare Germanicum</li>
<li>Perlenzauber IPA</li>
<li>Perlenzauber</li>
</ol>
<p>
Overall, the vast majority of the beers in here are worth drinking and I would outright buy them if they were sold individually. Unfortunately, if you find German lager, specifically helles, uninteresting, this calendar is not for you. Compared to the Aldi calendar, you’re trading in variety for better quality. As someone who loves lagers, I found this calendar to be a lot of fun and a worthwhile trip. I even got to try a style I had never heard of before. I will say though, I did miss the lineup and fanfare Aldi offered. Maybe make an effort to spice it up? Could get your partner to bring each can with a sparkler aka bottle service at home? Or perhaps train your dog to put on lederhosen and grab it from the fridge? No matter what you do, at least the beer will be tasty. </p>
Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-75954434026145979922022-09-27T18:11:00.004-07:002022-10-06T18:33:27.817-07:00Costco Beer Advent Calendar 2021 Review Beers 9-16
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgZGSw-LtCFTDSyGRAkpp7-MVlw1jCTIrx8J2-rDDJrK6mH9GGNa1pjj6xK2T9-XAxXccChkyByo6_hirCu8xRRePICpzlDpMmyLY8amnjAsx-n7axV4eH6uAX-86IMW6JMuc9nce8ejGjFSPrqQAGSVB2kMFq-mpEVI2QKxVc_T37lNjbSqRyAI4/s800/IMG_2720.jpg
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<p>This is the second of three installments of the Costco Advent Beer Calendar review. If you haven't already, I recommend you check out the <a href="https://www.forksandforties.com/2022/09/costco-beer-advent-calendar-2021-review.html" target="_blank">first part</a>.</p>
<p>
I have spent a lot of time thinking about how to present this information. I’m sure you’ll read this and think to yourself “how is it possible he spent more than 30 seconds on this?” I’ve recently found out that how you format your writing has a big impact on how it’s read; who knew? Certainly not my AP language teacher that’s for damn sure. So when I started thinking about the information I had, I thought what better way to present it than a series of clues culminating in a big reveal?
</p>
<p>
My initial thought was to somehow create a scene for scene recreation of the 7th season of CSI. For those who aren't fervent CSI fans, this is the <a href="https://en.wikipedia.org/wiki/The_Miniature_Killer" target="_blank">Miniature Killer season</a>. I don’t know if it was all the tilt shift shots or Gil Grissom's blossoming romance, but that season has stuck with me. After some brief Googling, I realized this season did not resonate with anyone but me. Then I thought I could do something like Tom Cruise and Jack Nicholson in a Few Good Men; truly a classic lawyer movie. But it has come to my attention that I am old. Recently, two coworkers stared at me blankly when I mentioned Speed. Not only did they not know the concept of Keanu Reeves's classic Speed, but they didn't know it existed. I couldn't handle the truth. Perhaps present it like a modern lawyer series such as She-Hulk? This also had to be vetoed. We stopped watching the Marvel movies right before Endgame and I am sure She-Hulk's filled with spoilers. Okay, rapid fire for other considerations that were ditched:
</p>
<ul style="text-align: left;">
<li><a href="https://knowyourmeme.com/memes/subcultures/phoenix-wright-ace-attorney" target="_blank">Phoenix Wright: Ace Attorney</a>: Too iconic </li>
<li><a href="https://www.youtube.com/watch?v=36wLG0VUPXg" target="_blank">That one Brady Bunch episode with the brief case</a>: Too dramatic</li>
<li><a href="https://www.youtube.com/watch?v=1giVzxyoclE" target="_blank">Seven</a>: Only so many times you can write “what’s in the box” when writing about an advent calendar (max is 24)</li>
<li><a href="https://www.youtube.com/watch?v=M0v6dmme1DU" target="_blank">Serial</a>: Would get sued out the ass using the jingle and I would need a <a href="https://www.youtube.com/watch?v=Y4KrdjAPohc" target="_blank">good parody lawyer</a></li>
<li><a href="https://en.wikipedia.org/wiki/The_Finale_%28Seinfeld%29" target="_blank">Seinfeld finale</a>: If you know how to turn a truly awful clip show into a stellar blog post, please comment below</li></ul>
<a name='more'></a>
<p>
So like I said, I put a lot of thought into this but ultimately, it’s not themed. It’s just the facts. When digging into the information about this calendar, I stumbled upon some curiosities.
</p>
<p>
<b>Curiosity #1: </b> Each and every single can from this box says it was brewed and canned by Brewery Egerer. Some cans have other brands listed but the fine print always points to the same place. I started digging deeper and noticed something even more curious: my beers didn’t match other people’s on the Costco subreddit. It turns out by living in Texas, I was entitled to a special Texas edition. Sadly, unlike the F250, this didn’t come with a sick emblem letting everyone know I love Texas.
</p>
<p>
Seven of the beers are exactly the same between Texas and other 49 states version as they were brewed by Egerer and labeled as such. There are another 11 that do not appear in the 49 state version at all, Texas Exclusives (TM?). The most interesting part, the remaining six are clearly a case of “you can copy my homework but change it a little.” The art for the cans tends to be similar subject but with a different style. For example, the Grump/Grantler Hell is the same exact art, one is just zoomed in and cropped. Take a look for yourself, below is an image from the Kalea website, the other from my Texas box.
</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_BqDnvnr8bUjMSLnBk782i_BtAQE81i3joanktvOTIoXSFsae3yDjJusuGTYXa3BZijjP2QYJw7M29KnQnBZB4upOOlU-bH1f83PoA42WHgWh-MyHrYs9e3EXBD36cj0212HC1bs--iQ7KooDUw_OSjvYaPNlkZzLQbE0QljeclHzRTDVqD9dxNs/s600/IMG_2841.JPG">
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbgQCCrU_yw78SLTRJ1goWTq4ulPd5UwRaYBmtuk1HBRP6YivtykV2CrFQYMq4KvBknCUX_YcEYmnAADfa7YGRUI8qAhPhacYJGnCIFxGG9VSyLtQ7Pt8qKyWw6ILhQ_oHJBFp05du51IaDuf_st2Dqp_OpYXAnFdkyc9IxZTxMD7UKdMnPybbsoF/s910/IMG_26692.jpg">
<p>
<b>Curiosity #2: </b>You can clearly see this was a rush job in Photoshop. The blue rectangle, for the Memminger Gold can, is clearly misaligned (row 3, column 2).
</p>
<p>
<b>Curiosity #3: </b> All of these slightly adjusted art cans are sticker labels instead of printed directly. One even tore away for a beer can not in the package - I can only assume this is due to aluminum shortages. The one below was a sticker that had the exact same information?
</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A0CJNZG4KiIbbbrzA5CIBORY0j9JFxXwRbk_8kJn-YSD5-Mel0Mu8C350n1ZVnkyxl6bQ-xiMhJFINfPENtASQpmgVwEa5i6sGVePqR1PgSaQMRLZ7nQj5nABtJQxjSEuaPDZmfyE7oshCkGjLsner3XZjRX-4QA3do9p-n1rFu9c2_tNezt6NWk/s600/IMG_2953.jpg">
<p>
As discussed in this <a href="https://www.forksandforties.com/2022/07/2022-aldi-advent-calendar-preview.html" target="_blank">article</a>, Texas has strict alcohol laws. I speculate all of these beers were brewed by Egerer and only Texas required them to labeled as such. These calendars literally go all over the world: they have been seen in Japan amongst others! It’s almost impossible to believe that these smaller breweries produced enough to supply the world’s Costcos. </p>
<p>
In the name of advent calendar jounralism, I did reach out to the breweries. Most of them didn’t bother to reply at all. The answers I did get were vague and not terribly clear, I assume the language barrier played a large role. And ultimately, there is nothing wrong with a single brewer providing all the beers and having them not match the rest of the calendars. I am not going to lie though, at first, I thought this would be a big <a href="https://www.youtube.com/watch?v=GRWDG1GQ6Lw" target="_blank">gotcha journalism</a> moment but it looks like everything is following the letter of the law. Who would have thought a giant international corporation like Costco would only deal with a completely reputable brewery and calendar creator? Second set of reviews are below.
</p>
<h3> Day 9: Jubilaumsbier 333 </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTsoy-9grSfbiAbdPWB_LivP0zJtd7DUjtft7jVNWMQUeoS-i5VT5R5BDHEHyYdDadOXcMJiL-ydg1q7EsqnnQB2iXS1OmBxMW3WAHjjISxRUy3R1EKat8-IpMhG2kzxSDuX28z_7qa_Hc2GY1TagnajfbWGintulhjnO8wKkXCbVA_VUTb0HZS38/s800/day8.jpg">
<br> Best by date: 2023/05
<p>
This misses the mark for a marzen. You get some of that great caramel malt character upfront with a touch of sweetness but then you get a lingering lemon zest hop bitterness; very similar to over-steeped tea. The lagering is clean but the lasting bitterness is just very off for style. Still very drinkable but the bitterness prevents this from being something special. <b>Rating: 3/5</b>
</p>
<h3> Day 10: Zwonitzer Steinbier </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTK6KTw59vduBJZUceBVyS0dNHoKmwUw3rhUswdK70GTmhV2WjFTh6xRjE5gtWsqrnbijRcOIuTLj5VMT5Cdv9ocBqaaSC9nlCn3jjr9A8rCyVTNandj30OMkHV11NV195DikC53kEQVlFYvuJmmtprIlOug157X3TzKRbKirW0ZgUQ5g9ZORTka7J/s800/day9.jpg">
<br> Best by date: 2023/05
<p>
Full disclosure, this was my first steinbeir ever and I’m a big-time fan. <a href="https://en.wikipedia.org/wiki/Steinbier" target="_blank">Wikiepdia</a> does a better job than I can with the history of the style for those as clueless as me. The beer hits the mark with a wisp of smoke that plays harmony to the beautiful melody of maillard and caramel notes; the sweetness really ramps it up. The beer is cleanly lagered with minimal hop character to speak of but provides enough bitterness to prevent it from being overly sweet. This is something I would recommend trying for everyone. <b>Rating: 5/5</b>
</p>
<h3> Day 11: Memminger Gold Marzen</h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9S_sDIKVfMB1G82lVJWO-vVWzyORaXpPqZpk9kUZbUtZSl8IZ7qUIuH8MnxxLezbEGQsFplxQQEqEgQqN3AML0xy8-6u7Baow9LsAT5LgZ3Ho2VsC7qojbbi92BhdJOMFSZ-cfBDI2pQbpbN9o04m3YuimFWT8x1UKDypsagWBojXWNAO4uIqQ9F/s800/day10.jpg">
<br> Best by date: 2023/05
<p>
This is probably the single most boring beer I've ever had. Called a marzen but the malt character is just barely there toast with some sweetness. Hops are old world, reminiscent of every German beer we’ve had so far, slightly herby. Lagered well. Honestly, if you told me this was a helles and blindfolded me I may be fooled, it’s just so nothing. I called another beer in the last post the Applebees of beers, I think this takes the crown.<b>Rating: 3/5</b>
</p>
<h3> Day 12: 1516 Schloss Weisse </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBYkpdP6osWZWEJAOX_Vm79VQz9FdPmbN6hEtJnsWxf4iCmCvde3t3V5M8Ikz0WAg0gmADemvpPTgACVYRv-aVf_Y-L6AIPj3THpFOunXc1C1xR0DEE5ZH7siY49V6WtXfVmZl9MqK7_GcBLd6D7wCDEjIPDzw_SzGtm6atoRWRmg7LJCLDswvRBR/s800/IMG_3096.jpg">
<br> Best by date: 2023/05
<p>
This is a much better hefeweizen. You have a great balance of banana and clove making it an interesting hefe. Not much in terms of bitterness. What’s missing is the wheatiness and body. It’s fairly thin and under carbonated. As a whole though, I wouldn’t be mad if I was in the mood for the hefe. <b>Rating: 4/5</b>
</p>
<h3> Day 13: Nordsee Pils </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxZZ76xB0xaflg8H3v0oNbHsmfKIeb49KHvuPwctInsN3GTcqsBag5PK4B2TGpEvoRFPBWrwHztukChBWqD1FzH-8454VE5PqUHtyC4Km83grpHugiFf9DeMIBWr52Dxr7k04qk8L19UldQhZ1XxnJGClyNVlumotfo6tJVi9xdFvIg-bciamwlRv/s800/IMG_3119.jpg">
<br> Best by date: 2023/05
<p>
With all of these lagers about time a pilsner showed up! You get a husky graininess with no sweetness before mouth drying lemon hoppiness. The bitterness is there in the right way, reminds me of rosemary stems. Unfortunately the beer is not as carbonated as it should be. If the carbonation on this was high and tight, this is an easy 5. <b>Rating: 4/5</b>
</p>
<h3> Day 14: Urtyp Helle Edel Bayer </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTztzTxaz-1cVP-D_z3WZMugUvz63VvzTRvPSOxH5wAV3nLW8wf05CHYmCV5j6TQXclRrXVHuQUFWCiCSVHnNDfgf_kfcBLZFa3vLdBBpS6ND9J-MWV_etgcvEjKcJhzh4o4YIuwj5FoSXcIKiUPk-D6Z6n3z2dDaj7jPVLzFSvGE_i97HDmvWbQN/s800/IMG_3170.jpg">
<br> Best by date: 2023/05
<p>
And here is another well-made helles. Mildly sweet cracker malt character before a herby bitterness. It’s lagered well and it is very refreshing. Just doesn’t hit that perfect balance of malt and hops. Solid offering but just doesn’t stand out. I want to write more and while this beer is refreshing, it is ultimately simple and boring; a great helles can still be exciting. <b>Rating: 4/5</b>
</p>
<h3> Day 15: Perlenzauber IPA </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2_yBhDAIe2Tg1K_wl26eiVS8sq-xWAf2wB_PwQM7dIx8kMOg-XIXrhaN7_ifhuEEwv8TjYHvo-LpQKOTKKKux1bN0qtYUFq5kjKEpSepRDZ01xGaY1mnoRLNYI7R0oS_n7ljQnmnSowyWcwTcVhRKfIDIFQcYNTapICINNtEpJzT9NIhhoglWiu_/s800/IMG_3177.jpg">
<br> Best by date: 2023/05
<p>
I was so excited to get a non-lager again, unfortunately this is no up to snuff. It has a sticky sweet malt character upfront before a very mild hop character. It’s so weird because the pale had too much and this has so little. It tastes like this is just old and the only thing holding up is the malt character. Even with all that, it somehow has so little taste it becomes a bit chuggable. <b>Rating: 2/5</b>
</p>
<h3> Day 16: Tannen Hell </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7YGXYmHZGNbFM9EPutDDkG5HEQwQiQ5KaRcaYjeeL9RpaZLay4uJDJXoImCBJic7VLrYRQv990AJKkaxWeZvr4trq1SwLM6IbHdidGNGHl__cTtobsqI_qgE2ZVSNxuKrxJTX1elHigQJQkEgZMWSpPTeuKOqW0OuxgVoMglALzg0hK8Uj59gtZw/s800/IMG_3212.jpg">
<br> Best by date: 2023/05
<p>
And once again, another well-made helles. The malt character is extremely subdued and really doesn’t have a distinct flavor. It’s got the same old world herby hop notes before a mildly bitter finish. This beer is well lagered but is borderline devoid flavor. You could easily drink 12 of these and not realize it. Reminds me of well-made American lager; not bad just not a helles. <b>Rating: 4/5</b>
</p>
<p>
Two-thirds through and so far, most of the beers have been surprisingly good. Maybe a bit more variety would be nice though. Part 3, the finale can be found <a href="https://www.forksandforties.com/2022/10/costco-beer-advent-calendar-2021-review.html">here</a>.
</p>
Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com2tag:blogger.com,1999:blog-1259268250858115448.post-4492237973386555612022-09-18T18:00:00.005-07:002022-10-05T18:06:10.610-07:00Costco Beer Advent Calendar 2021 Review Beers 1-8<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnk9sfwMhrkRtUQIcVWnvVlHzE5KCjFTkNVJwGAFpZEKJLMcyhOGf9zUgSMLG06rw7N5nJ2QE70QSYrM-B1u7WJnvwIjx51tkRJHIBBhnUpQ5fNr0wFbuZATEc07UZ0lLCYdPB5x1femWxCQPUEc3eqOAw2AuqJ9BvFkxip-WrOl3HP1Aaluns6iWr/s800/IMG_2673.jpg">
<p>
Let’s get the burning question out of the way: why am I writing this mega long form piece on last year's Costco 2021 beer advent calendar in September 2022? The answer is obvious. Costco starts selling these in September and I wanted to put the review out just ahead of the 2022 release. Strike while the iron is hot, as I was taught in TikTok Business School.
</p>
<p>
So let’s go back to October of last year. After writing the <a href="https://www.forksandforties.com/2021/10/aldi-beer-advent-calendar-2021-preview.html" target="_blank">Aldi 2021 Preview</a>, I accepted I had no interest in the calendar; I would be ending the year without my parcel of possibilities. Just as I had made peace with the situation, my phone started to vibrate with excitement. A new group chat had formed asking beer advent calendar questions with a ripping pace. Reading through these texts, I yearned for that same excitement. Like a younger sibling wanting to play, I looked into other advent calendar options. I stumbled upon the 12 days of Lidl beer but this was a bust; the closest Lidl is in Georgia (over an hour per beer of driving seemed silly). I then learned of the Costco beer calendar leading to a large hit of dopamine before pure dread. The calendar dropped in September and it was already late October. I swallowed my fear and made the long journey to Costco - I figured worst case I end up with an all-beef quarter-pound hot dog.
</p>
<p>
But the beer advent calendar gods were smiling down upon me that day. First thing I see after flashing my Costco card was a pallet of the beautiful glossy German perforated cardboard hiding 24 Christmas beers. I immediately scooped one up. I proceeded to fill up on various samples of snacks and frozen food before paying and, of course, getting my $1.50 combo with a hot dog and Sierra Mist (I never know what soda to get, I regretted this Sierra Mist but it did not hamper my beer advent calendar high).
</p>
<a name='more'></a>
<p>
Unlike the Aldi calendar that I had spent months researching, I knew almost nothing about this thing. I started pouring over every word on the box. It felt like when I first rented Goldeneye for the N64 from Blockbuster and spent the entire car ride back reading the manual. I don’t know how else to describe it except pure jubilation. I mean, look at these instructions, how can you not smile at how fundamentally stupid this is?
</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvo5ZNH-zALb-9q2prlXxOA0ugRAEB22AW8UG6A_fHIplNHq5a9haTbbrU8jKHDm56nFc82c06xuAbXYtoSOvqVOC0mBmRvSq4a6saqOD2o-KuxxDxfSIMsTDsY-Li_RKiI-wxA-cknkJdJOrSvh0EAneMRbFP6TcUlgiS4PIhSnS3G9IslgsiBiIe/s800/IMG_3259.jpg">
<p>
Let's get to the details. The calendar was $59.99 plus tax and included 24 16oz cans. It had heft. The calendar was created by an Austrian company called <a href="https://www.kalea.com/en/beer-advent-calendars/beer-calendar-usa/" target="_blank">Kalea</a>. This calendar origin's date back all the way to 2014. As such, this calendar is more than just a box of beers, it has features (I have rewritten this sentence almost 10 times, I couldn't decide if it should read like an infomercial - RIP Billy Mays). It advertised online tasting videos and even had QR codes for you to download their own beer tasting app. Reading over the beers, I quickly realized this calendar was not joking about being German; as we know, Germans are well known for their joking. Almost all of the beers were various German lagers. But maybe what it lacked in variety, it would make up for in quality or cool features?
</p>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdDGahcXUNY_ZcrQu7KiVBTtK0c9Y5dFkUXxYyJZAH2CuxcQHiHReHF4VubUUmJMEzknEQuKLt7_UVCBrNLb03nIOPNKi9E8NjXEoZpcadyDWNtUwwf03USpF-peM_9XS1FVtPSyZyNuy_2pqjmEphqil8HWZmWOh5jz7qjyKCdqRDWjOnq2s8hxq/s800/IMG_2670.jpg">
<p>
I was excited to try them but had to wait another month to dig in. But since this happened almost a year ago, I can tell you everything right now. The app to check in the beers, called BeerTasting, is a poor knockoff of Untappd. In some cases, the beers weren’t even on there. Multiple times I would search a beer and it wouldn't show up. Yes, you can manually add beers but if this app was specifically made for this calendar, why are they not all preloaded? Additionally, each can had a QR code. You would think this QR code could be used in the app to identify the beer, but it is solely there to link to the app store to get the app. The app does have a cool feature where you can take a picture of the can and it tries to guess what the beer is. This worked exactly 0 times. The video tastings were hosted on YouTube and were unfocused "live" discussions of the beers. I will openly admit, as a beer nerd who likes low production video, they certainly scratched an itch I didn't know I had. They will definitely not be for everyone. Unfortunately, it appears many of the videos are <a href="https://www.youtube.com/c/BeerTastingClub" target="_blank">no longer available</a>.
</p>
<p>
At the end of the day, the features didn't add much but did the beers hold up? Without further ado, here are the first 8 beers. I am using the same scale I have used in the past which is outlined below.
</p>
<ul style="text-align: left;">
<li>1 - awful, I would not drink it, even if it were free; actively offensive </li>
<li>2 - I would drink if it were free but I would have to grin and bear it</li>
<li>3 - totally middle of the pack, average, happily drink for free but unlikely to buy for myself</li>
<li>4 - a solid beer and I would happily drink it for free and may buy it for myself</li>
<li>5 - a good beer that I would be willing to buy and would want to reach for another</li></ul>
<br>
<h3> Day 1: Grumpy Hell </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbJMG6iZPCyONS_JwmlnpN1AfYPvLl9dm6Lpo8FUmco9LhjXj8Uu_P_1FKqq7YtlnhdW_fX5CGPV_w2aM2tVvFI3P6WiU6xKHSfQYR1LQ84shG7GgaVD2iQ_Tys3ChI3hUd71ADeut_z6f5ODviwp_fMe4amsCoYMTqxQ7KRQv3ZDKmxZjdNhLQ45/s800/day1.jpg">
<br> Best by date: 2023/05
<p>
What a pleasant way to start this calendar. Full disclosure, I am a huge helles fan and this one hits the mark. Beautiful malt character of biscuits and pie crust and it gives this perceived cereal sweetness but it’s not sweet. Finishes with a mild dried herb bitterness. Cleanly lagered, no off flavors. This is a beer you could drink every single day. I always worry when something opens too strong, it will gas out ala most Netflix originals. <b>Rating: 5/5</b>
</p>
<h3> Day 2: Baren Weiss </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7xY65B5jAhxlv3gkrZkrraf0RMoZdnE8kEJDPgOS6m1lbmHnpO-Y2Hrve3pUpLeMtaITQYeBZqw3jwAZ31WTVkREp8mfmqkNoiqCZ0qS0GblIxwTIR0SCTEiYcE2acJoxsI9sNNrVRjwb8vZAOd-gP4SL6hFZfiCnRiRt6i8ayxzCzVpMs-XtaRy/s800/day2.jpg">
<br> Best by date: 2023/05
<p>
This is the first Hefeweizen and I’m sure I won’t be the last. The distinct marks of a hefe are strong yeast characters in the form of banana and clove and a fuller mouthfeel from the wheat. Sadly this beer doesn’t hit all the marks. While there is plenty of clove flavor, the banana is subdued and ends up being more tutti-frutti (I looked this up, this is the correct spelling). Mouthfeel is not nearly as full or satisfying as I would like. Overall, it’s a fine hefe but there are better versions of this in every grocery store. This beer just needed the flavor ramped up. <b>Rating: 3/5</b>
</p>
<h3> Day 3: Alms Hell </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKk6aT1HCcw-XzUj1mrhAysypQgjB9jvN450QrCT-orsDs21_lSWWzFpPcZeQfg7rrgZrYljPZkYqBjNfbwIJxDwIMr5HK2Q_vi8r2tSqkPjl1lU8bqgxsVuG_NKPwNCcENAEqVUFILIcLnxxxhJ8Xe2duup-76xAcWzkezhnQIOASbwfgc-fZs1gL/s800/day3.jpg">
<br> Best by date: 2023/01
<p>
This is another well made helles. The malt character on this one is more subdued and less complex; very simple cracker notes. Hop character is much more pronounced, old world herby notes; bitterness is not overwhelming though. Lagering is very clean, no off flavors. It’s a well made beer and definitely worth drinking but the balance is not quite perfect. I am hoping I do not get a helles every other day though. <b>Rating: 4/5</b>
</p>
<h3> Day 4: Husaren-Bier </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kHemcNI3BKusfdNIO7Ay7LMG9pbU0_V6mQt5f8QO44qdVw7N-MakS790RZujGVJqGaZ8PZ2HBWtOrXNOwJCtggavI24cumLBlnRUPehmCgKbcqra_IglCnEBnoSUcOiqYQL-kbhziOPlyeHmIbIz7QVehN5TMK-nFvJYr5vg7vJ7sFQWV8wzsMlY/s800/day4.jpg">
<br> Best by date: 2023/05
<p>
This beer had literally zero information on the can. Kind of a fun mystery at first. Then you look at the box and it clearly states this is a marzen; shortest CSI episode in history. You get a bit of toast and some nice malty sweetness upfront followed by a floral hop bitterness. The bitterness is lingering; it kind of reminds me of poorly made matcha. I wish the malt character was more complex and it didn’t leave that lingering bitterness but these are small quibbles. Well lagered and very drinkable. <b>Rating: 4/5</b>
</p>
<h3> Day 5: The Art of Kraft German Black Bock </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-p1gPChKokWGDnB7jqej9kSXBTG8S9CUQDEF3knunafMXv99xetLoPxpcOHiIOl8Iem4LsiBUzIiXdExqxv2C4DJ_fm6cCgjvEbMfmw5_UyypRjG11SZt3S-txiG4nl76ljpjOtK4zg-DMXrQoSYCCdkt6xEdwXE3Y-eF_F6FPac5freexm5_Ej0/s800/day5.jpg">
<br> Best by date: 2023/05
<p>
This is seriously great and hits all the notes you want from a dunkel bock. Upfront is all those beautiful toasted bread notes, lingering caramel with a decent amount of brown sugar sweetness. Hint of dark cherries on the back, but hops are very mild and provide a barely there spicy finish. Very cleanly lagered. Only knock on this is it’s probably a tad too sweet for style but a minor flaw. <b>Rating: 5/5</b>
</p>
<h3> Day 6: Herrnbrau </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMciejH2-pzXoXp5RRjEj_FckFcQywC_3_soosmzJh8S-DzhccR1X_5Vgpo-xkxeYFPq0eA1zIS3htuV9OS7ZYX4KkthI48q6XHtRDy4QT6Q2PzHIE3K2JdbVPS57fS-gk1As1WeXntBBkzWqpWwrKvJ1DtoWOvJ0yB6imUDT0JOLBuTLPE0gh4QSC/s800/IMG_2930.jpg">
<br> Best by date: 2023/05
<p>
A grainy single malty note of cracker with some mild sweetness backing it up. Follows with an herby minty bitterness. You also taste a bit of booze on this one. Lagering is very clean. All of the parts of this beer are good but it doesn’t come together. Balance isn’t quite right, slightly too bitter, and it tastes very boozy for 5.6%. Few tastes of this remind me of ice beers of the gas station and not in the good way. <b>Rating: 3/5</b>
</p>
<h3> Day 7: Perlenzauber </h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0y6SXlTTrXQu43cv-XnZ18TL38rcX2keK-34YG2htMlONUXELanr-uewU2YdYtAvxILaqTS8GzW3MbxRIX3ORrmjWvKNcv6Lj9xrdFh_bm0n0LDBMyskt72ea7JprK-7aKtDgbRmMNq6ai8CdXTa_IRAtAQrs4v5BfORTxiNLfHTtlmJBfJORaQ9e/s800/day6.jpg">
<br> Best by date: 2023/05
<p>
I don’t really know what to expected from a German pale ale but this is not something I would want to purchase. This beer is ultimately drinkable but so is hot dog water. Sweet biscuit malt upfront before very mild esters and a medium earthy hoppiness. This beer doesn’t celebrate the hop character you want in a pale ale. Imagine you were making paella but all you had was imitation crab. Could it be good? I'm sure it could be but doesn't mean I want it. <b>Rating: 2/5</b>
</p>
<h3> Day 8: Wiener Lager</h3>
<img alt class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zlDuddgCwNokEKYtraoEPOmaNjwLmTXeoLo1te1l3cNj1jL3FLl6EDZykM6wRJ8fL20uUr9cus7vBoY0dZLE6OxptEd1wxy5gdpDqS6XakgbQkrpOH7trPiS00fqUUGsB9rNCsXEAm78rb5s_K-hGldIb7GtXB2CEtSvaWI9My-4q9wd79fel8Aw/s800/day7.jpg">
<br> Best by date: 2023/05
<p>
I love Vienna lager, one of my favorite styles. Sadly this totally misses the mark. Instead of the beautiful toasted crust you expect, it just tastes like sweet biscuits. Bitterness is not even there with minimal hop character. The beer is well lagered overall but has those cardboard and wet dog notes indicating it may be old. This beer is extremely boring and inoffensive; this is the Applebees of beers. <b>Rating: 3/5</b>
</p>
<p>
Overall, only one stinker in the first 8 is a great start. Next 8 are <a href="https://www.forksandforties.com/2022/09/costco-beer-advent-calendar-2021-review_27.html">here</a>!
</p>
Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com3tag:blogger.com,1999:blog-1259268250858115448.post-46382600508907914522022-07-15T07:21:00.006-07:002022-07-15T13:57:44.116-07:002022 Aldi Advent Calendar Preview<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_e-kmLNuTUSzDKWaVKf-4AZbOCPoqEB5Rz91xqMqHloadjj6iii_0VfhxH53I94fZinM1bY2yFupZedzxBwfsQtSVnH3RvRrHypUQHi-lofbnrIun_eZY5A-YNvQDALK3Z2BWMnzDp28xePlyc423vWD6Vofhn0cBp-e4Kt5nYUN2YS8hrWUNnRCO/s795/2020_but_make_it_22.png" />
<h6>The above photo is a poor Photoshop of the 2020 box made in MSPaint</h6>
<p>
It was in the process of discovering the 2022 Aldi Advent Calendar information that I realized I went from average Aldi fan to full Aldi insane (Aldisane?). Per their <a href="https://www.aldi.us/en/products/seasonal-products/seasonal-detail/ps/p/vista-bay-hard-seltzer-iced-tea-variety-pack/" target="_blank">website</a>, Aldi has a seasonal Vista Bay Hard Seltzer Iced Tea Variety Pack exclusively for this summer. I don’t much care for <a href="https://www.forksandforties.com/2020/11/vista-bay-advent-calendar-2020.html" target="_blank">Vista Bay</a> but my curiosity was piqued. I’ve gone to the store for weeks and never been able to find it. I figured supply chains because it's 2022, all we talk about is supply chains. I scoured Untappd to see if anyone had checked them in with no luck. Not a single soul had had one within 100 miles of me. I started to get suspicious; I had to be missing something, I live in a city of 4 million. There isn’t a single person also drinking off brand alcoholic seltzer teas then obsessively logging them into an app? I reached out to Aldi corporate like a psycho and heard no reply. Then I remembered, I have access to additional information: I have the internet.
</p>
<img alt=""class="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrJDcYlv3mFyv2uRHZhw2I9rFciFt7YySxjZ0cXqmIa42gnTB042g6FhndSNuvXP2buPQt6bHcs2VUfanm-uV2Zrx6tIo8Yr7ssFh0inGvnoj3fXQTo6fY-G3FFDpXqihV8zIQTrIyAZkDsu7iLanU6qttjPi7QYEVb6p6viX0LcJ9SNv5wRhtxqy/s600/csm_706688-vista-bay-hard-seltzer-iced-tea-detail_cc7a5f654c.jpg"/>
<p>
The Texas Alcoholic Beverage Commission, or TABC, is very strict. Every beer label must be registered, scrutinized by the state, and ultimately approved. There are millions of other rules but as someone that consumes alcohol but doesn’t regulate it, I only know the hits. But what I do know is the TABC keeps public records of all of these labels so almost anyone can look them up with basic understandings of a search bar.
</p>
<p>
So in my frustration to find Vista Bay Hard Seltzer Iced Tea (why are there so many words?), I searched the database to see if they were even approved by the state. Unfortunately, it looks like I won’t get to try the Vista Bay Hard Seltzer Iced Tea but I did happen to find all 24 advent beers and 12 advent seltzers. Unfortunately after additional sleuthing, I was not able to find any of the wine information at this time.
</p>
I did some quick googling to see if anyone else had written about this or made a TikTok about it and came up empty handed. So please play this <a href="https://www.youtube.com/watch?v=OFr74zI1LBM" target="_blank">audio clip</a> before moving on and reading the next line your best DJ voice:
<br />
<br />
<h3> A FORKS AND FORTIES FIRST </h3>
<a name='more'></a>
<p>
Before we get into the meat and potatoes, the seltzers are all but confirmed; each label says advent on it. Meanwhile, the beers don't have any branding to indicate they are advent calendar related. However, they all were registered on the same day and they are almost exactly the same styles from years past. Additionally, of the label art is fairly consistent for a variety back, not individual releases. While I will say this is speculation, it feels like a mid-2000's peak <a href="https://www.youtube.com/watch?v=2ouXw328WYI" target="_blank">SlamBall</a> slam dunk case.
</p>
<p>
There are some Interesting things to note about the beer calendar. All 24 beers will be brewed by State of Brewing, Aldi's house brand that is contract brewed by Octopi Brewing in Waunakee, Wisconsin. This is a large departure from the past where we have seen 2-3 European breweries share the responsibility. Additionally the calendar will be 12oz cans instead of glass; a large upgrade in my mind. With that said, it appears State of Brewing is more or less sticking to the same group of styles we have seen in the past with even some repeats from last year.
</p>
<p>
As for the seltzers, it looks like there will be 12 varieties and each one used twice, the same as 2020 (2021 had 8 that repeated thrice, what a waste). The other shift is these will be in full 12oz cans as well instead of the shorty 8oz cans of years past. The flavors are very reminiscent of the Bud Light Seltzer Ugly Sweater Pack.
</p>
<p>
Below is a full list of the beers and seltzers with their corresponding label. I have not gotten to try any of these but I have added some initial thoughts if I have any (I always seem to have too many thoughts). With all of these changes, I can’t even lie, I am hyped for the 2022 lineup. Maybe it's the fact I haven't had 24 curated beverages leading up to a holiday? Maybe it's because I am losing my sanity? Who is to say? What I do know, is it’s time to relive my glory days and camp out at the Aldi for a novelty calendar.
</p>
<p>
All labels were taken from the <a href="https://www.tabc.texas.gov/public-information/approved-labels-search/" target="_blank">TABC database</a>.
</p>
<h2> 2022 Beer Calendar </h2>
<br />
<h3>Amber Ale - 5% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqsL-XXwg6DkCaI2wI7pwP85-YN0iouZpGj33Fw5VQnOiXiPXtW6kLP9UXp7D454qhqhJH7vqiipi4tdNo4MUph_qxJL4w7wuXzyKJpQ7mWR8z_GftO9KonpVLyrZ2EgcxcMbclqha8Wsq7bOnpMvZeqLNIha-VJS-cHo24QVAl4HK3nJoIwd-3h4/s600/amber.png"/>
<h3>American IPA - 5.6% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXaVHwl_OTli8hg1BXIyUDGsIt-oL5MJBy8ZzCUMqIhLiMOiXW_nBohSw1leHjlEt6pYxM9OQkn2IyKF-EJfrjIDwoH7qQxBtuJmVUlod-mRU0s1jAZSLtEO0BQdxv9UxwFsYFxXBdepDfWcToujERAu0rQ02CWyuQ591Ubi5hQEtcrMOKj_5-Szv/s600/american.png"/>
<h3>Belgian Style Blonde Ale - 6% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYZSAriKZT5jy3sA4EAf3PtQi33Y1L1kRJEMvxDVaWR3dAVlDS-qvocSz9aFkfs8m-4L2-fnSlXAPTCVtYdooGqgf7rovfsBG6jF77JyQRHBYrZiEMg98VsSm11wdsSQmFN7MM4CBO2ucuSHeIHNKhQWZSdmTPLw_ikMGLEy2w12EJXY_motO3Wfh/s600/belgian%20blonde.png"/>
<h3>Belgian Style Dark Ale - 6% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wuOJ11096Lg1ptO9VzwxhRGnwGi8jT5z5p7jV5BK1Q7DTH0LwglRhFNHgBiLnf8q9_Ef1mBjQ-ktmz7R2jypoDwquZvpChMXhwMWU7jTlR370i3hC7IW9Ms5Gcp7Xdy7XvxyE4-wtBBNUVE_hH0PPmPZF-6L6KhPJxCmZP5KbPazwOfApFWMh5r-/s600/belgian%20dark.png"/>
<h3>Belgian Style White Ale - 5% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXjUO_OGknaRdeOcuJSkOROk9D9jwHd-5itlFwEn0DnPpxtlb3CsMUYtMG6Y-1SS242XCi4XJX_2TbJc1OSN1NixWqWaGXq6dCSWA1JPVvHsNah5am8bnk31NuAi6Q68L58y7yU-ACAFxlm4EfPORn_Hb3Eq2xhjgMAyRbQsFyiC_chjcsgaTS62Z/s600/belgian%20white.png"/>
<h3>Blonde Ale - 6% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApEeXO8ikrb-yItbMfFYaMVTpif_tjau-Yv9LMfDA5WziIJKceQsC-4YNjpzmTpzH1eOg0JYDsmMU6jDWwLiIvF7Cd5oshbR0-0ItBxzywm1cOvToAgoxoMqHT5IYAiB5hyWjHHvazBC87L4gMCsYXyKf1kYdfwOIqqTwJjFqXByO-C_84HSLVFWv/s600/blonde.png"/>
<h3>Bock Beer - 4.5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMa0P6rgcft2Q99tSMpAAfti0rXhgROAYr37PN36ue7GbkuOGN9CSb_WrmoyMj7dnMYUG0UidoJ6VYMdyVcL5OG6pnM9NLWOup_TOwq8zCosKbQ5iGzE-3ElDmgrsN1W4PdYsbtZ5VW4PGivD3fsT2OZQDXz1IaRJr2KVK1-kOCHfdxhgspbaT2mx/s600/bock.png" />
<h3>Celtic Style Wheat Ale - 4.5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUxD1Bsa-Wq90AmnjfYInSKTzsOW6xwJyn1ULZS1uJNdGQmdGi4aSk5ZDw50HQT8rZe66URPN9DzU9BxfuvM-AtyOkjdBu9JmpHaP_Q6mM2ye2wR4Qz8LMXNeTOitE33w5h5boRvs6o93j8MHyvjsDfFdaAC5jLXaJpXhU-P23y1BcyuXhM5nxL1I/s600/celctic%20wheat.png" />
<h3>Doppelbock - 6% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZXvUr1SSse7v8ZD-5mAE-6p0RHdtZb2X-F3oV_OpMWLwrQNgoMJDbWP_x6abOSKHjrwINepBBvdAbf0pBkXeU331P7Zcb49kpOMfXOTXSBw87ML4UnWJ0ZYJRroHu0660SH0pOLU2MBcy9XK_gh3UZ1k_LPfEOGYEf_fuqOFOeU5qGGBDfLoK5b-/s600/doppelbock.png" />
<h3>Cherry Kolsch - 4.4% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEmvuSmD85mE3dAHvxmujazPmHs2fcA0DSKwQjMBY2WfmKn2wEebKQp8EAUD_yuPJbxCk6TrnFen3XEevN_nw1wdX7jd0Gdl705vYqkkPvbJYxeeozlP1OlOiyZaHSiPPBfGHGsc8WqMaxnsP3OOjXrFsrXxvc_pOx3_u_lUbogq14W-hXGj2MFcd/s600/cherry%20kolsch.png"/>
<p> This has been released the last 2 years as a regular seasonal beer at Aldi. It was not my <a href="forksandforties.com/2021/10/aldi-beer-advent-calendar-2021-preview.html" target="_blank">favorite</a>. </p>
<h3>Dry Hopped Sour - 5.2% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnxenGvZnXvAjqVbfwoDgZPyUNCp-I4vP5DhW7YfKHCE2TkiwaRHCfr_q-IH4Tqi8GPxHI_SEOohaMUn04M2ARIJ54PGbGk730kduGbA_Z0JfzO_MQrDUBpTioAlOKsUcUTwZ_oC5Q-roCG56z5QQuk5wUSTtVa7bHT8heSZ7nYsJZu5lk4li8wtu/s600/dry%20hopped.png"/>
<p> This has been released the last 2 years as a regular seasonal beer at Aldi. While I have <a href="forksandforties.com/2021/10/aldi-beer-advent-calendar-2021-preview.html" target="_blank">enjoyed it</a>, it is nothing remarkable. I will say the updated can art is fantastic. </p>
<h3>East Coast Style IPA - 6% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYd11Oeql8Z8VNf5okEIwOP7oATf2cAM3BBodYYHLIP6AZE2rFpj8H0IFHYWQ89iMSyRdIrneUGLx-JF7itnrH4_5fr9Sxw1Dsaotd8LTZ2ank9n-p9uBkU6I_qVx2Co4efCI5InET8nBYL6dm4dEu316t69V9mThoTVL4YPl7PBfRRa_3d3p3AGM/s600/east%20coast.png" />
<h3>German Style Pilsner - 4.5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnHf6ktOcNJMNFDuQlEVcdIMXPgqsX45Wk24pJ9ZpG7V5L11nL-gOHOiwElHnhJmd1mUQ9VHTMDgBCjRqEmAW_46YK4tznmnZ1yWiT9aWCJjWO_NFEd68untwFmoryrnRgcTknGS-6XgSZqyDmAlO4X83XR3xckoBOVVpWZl4F7ckpomPPZp6zc4-/s600/german%20style%20pilsner.png" />
<h3>Grapefruit IPA - 6% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSx0Hb3vCDswXt4s_idc5fxmRaqRVHw_9WntZ-pUqFJBEqg9kzvcUr87pPxviWXJtXbv8RVB4gCC5qNnC5TpSBFEeetlYFph9JdofkNydUDgsV3obpTFQpMKzJ2BKVTyxSCvZOYpoK5P5bm_jZPuQPguIv5zCIpveF8zJcQmUHa1h88mGmYXvKLkdP/s600/grapefruit.png"/>
<h3>Hazy IPA - 6% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LzdkJcONvP0h7HJc6L9lVYuI6Z5XPB5dAKezQiPnjNK6kHtuI9NBYP-N5PyZJPRqkO7u7BJnClrf4sDOF2zNT0MRzYcyOoPXFc-lOb4IxBNSF7QUku1oLWt_2nMfLxG5dGVAK3_Xr3UHe2YgkuWWNV_lTqzVRpDWE-MSz3daVoY8TwmOqm5BVA1o/s600/hazy.png" />
<h3>Hefeweizen - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSZk62x2pFIwLqEunrXkVHnIpbQTyPTQZsO-ktK2_4in4FnHORRtQoOOKtINWa0BcNj4kZejR2klp9c_zSPS7cJmeeNygT9SYNIDscDJ_Tdk-rttsigUW3xK6Z9_bejL6CKUOO3fel0vz0T1qtfOfYTlvyOiUTG9sVn6vXQ1k4MY3fy6IHiabS1IQ/s600/hefe.png" />
<h3>Hoppy Lager - 4.5% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYGtbof4iLicRnxBG7iLgaPgHyZt4wAscKu_LkYw1E2DAf9y44af2jQpobQ1A3ihfxGEgaoqqVtykVk4j-gf-KCcXt2Vdm5On0rN96H0fy29_YlWpYV1xKMbwYzuzGRoRxXZFaZeKmHEBdr713OJkrC12dxCWinqmqizl3hZzdqPd3WGTEI5nuDbR/s600/hoppy%20lager.png"/>
<h3>Irish Style Dry Stout - 4.2% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLD0AvMSzik56xBEy6Rku88mfLGM6ntTOfX46nubhbWLLKxotwRKb-uRnZxEVxyjqPxPKmsNOq9IU2OPJzuQVKOf_qu94y9OH4WXwtoFPSpOGlHAgMuwOU8ypdzkPdTszgM-IXfcI4bMhcXTpjSjzgdS9RjQaSOSkcsugAB6NmkLswEupE5VrfCt6/s600/irish%20style%20dry%20stout.png"/>
<h3>Irish Style Red Ale - 4.5% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMqcsdCYq63KDN0aztDq7N8ON95D1Rk3mjYVDxZUmAg9e_aXo1Qmaax54BdBOwJWAe5oVTC4ewAesyUGcJ9CblRb8oiYwElDOTkzY9ecQTktzMEHRblKuCaD762c1W6hnf7MChzBfJMvVe1DwkkFBVA0CFmWTHwzEIyH3MsInOCmYJl6ewSCi7bAv/s600/irish%20style%20red%20ale.png"/>
<h3>Pale Ale - 5.6% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpu6vG6v3YyJ1eOABH8xQxduPWvoppgUNbx7y9bUNrOEUcGeUwiq3B61xAkinnuJuAvcF0Z7dSEJmER2i1UVvsKUo6RCx9lsK70FrX7vOhc8_mdV9JE36YXiVsNlJ4rnOxAkWY3bNZx_xmDyyEyyPbyjoekoQPEXPv_xTHcdAe08OC1z59qUvvEw_/s600/pale%20ale.png" />
<h3>Peanut Butter Porter - 5.5% ABV</h3>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTl0R63gSYlNlPFGqTAEVI6qG0oCtlsq7cHlKwFJPt7_2dTtzZCFjyxniVOvGFlrV_h9R6Z2UytStp2HFMJxSNDoGcQjClcm8N0zEBscnUn08AcQBc3bI6Ujo-g4gHFwP44Epusx50WMHPHtSGPywi_KD5IQjNjtCVAz8Q0-b2xPoy6nCgWbNwzQc_/s600/peanut.png"/>
<p>Octopi Brewing also makes house beers for Trader Joe's under the name Campanology Brewing. They semi-regularly make a Peanut Butter Cup Stout that is truly awful. It tastes like straight fake buttered popcorn. I am hoping this beer is more successful. Also based on the TABC label approvals, this might come out as a 6-pack before the end of the year. </p>
<h3>Scottish Style Ale - 6% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg30UCBhtU5ja4acvXc7UOlxNbtn6VMvU2kzKDbs3I1Pg1HqUA_WvlRkSoRflXtOgEuOI-Ywo68n1-QB03uWA8drH71bxSGWVgYl3WXnNX0MdSXOHFxZKziop6A5yINnjBy6t9lLRv1CTPNvT_cWjHXnsxDul30gef0E3qj7_xfsssSh0VvaF1WXJJ/s600/scottish%20style%20ale.png" />
<h3>Session IPA - 4.5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92Bh3LDG9BEyXhWoaKZmAQZk8SIaCi5qZxvU97-d5Nionc6r38hsa-CT7qXZf7t3wrJT2pc4E57I2Wob2LALcL6C7jn48msJfCJXJPbMsi17BCKiO2Hq7fmgAOCDXiHqBnZhhMP0MYyNuP1nZ-aKOkUl28lPD4UNBb910Ryp1S5B1pGrTlH4Aui6e/s600/session%20ipa.png" />
<h3>West Coast Style IPA - 6% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oehbtXss3OLpeXL5PWjGueVwb7JZDm7VVa-fD1uotRpY2GSo1NLRDs-HHHlzdfpoDrYCkiHk8cS06xrTakMp9PceCs61Vwfm_glLiJW92kaEsdJRWn8DNh6Zs-c7v3bHiaeaMeIo0AMOdfMj9MINYlZmAhWGzOh0VtAhHkA1hSCdGie7l1KsOD1H/s600/west%20coast.png" />
<h2> 2022 Seltzer Calendar </h2>
<br />
<h3>State of Brewing Apple Crisp Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUajQwC5c9Sp11ZkBrY7PysVKVXzHyZIF1lm8SOJ4j0MY3P4ONzUlmOUZmrCZ8iIbvR7L8RPWMb5mvLrFiDizzIIDD6O1saRAXjFwBVWvgZsE0bieesyahv4RVLNbcXngcwvLQv8nNlpc9BA23uGxZFTVDsKkbAuPaMycwx-3JEldqs0iRSytwcBVm/s600/apple%20crisp.png" />
<h3>State of Brewing Blackberry Lime Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl03mswtBtlRMSr5quw5Cl1VS4_lOKrKUb-2vP-yP1zj1MsD8PPTp54dpsReHjG9EnW6JCzGKRUq7WQqlagSKu2Y3Im_Zdo63iZuleGcb3iJecIE6MTxFvyms83ITxgtEe8w1558sz0ToRcxjUJe5EFMwxKRfwhXEyLtabUTO7D8X5lAPyj46Y3jMf/s600/blackberry.png" />
<h3>State of Brewing Cranberry Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJrdh4HuDpIsDc74Izu_X-VDHXJ2F0N4J64lBwr9tyyt8AD1-TuZ33Vp3V2potTRxJyUpklTWI5oHYPTcGls6Hw7DFrZwbsqE0eMuySe_RE9PRslatrZCfrmdiajYKC9WZU2shN6oS7oQOl487ll-ApcHWWyv5jk2DEFJ9ZvKfmtW6b1UKc92IwDf/s600/cranberry.png" />
<h3>State of Brewing Gingerbread Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmRaIxN4vK6TM7wj6wFgfXlIaZs-4KDogDgabjekvQhzwtX3DzTumEofd-RpnC8VVM9JwHvRRxW9RJeCMmoIbqODB10Vb3FYkgeO5unAOt36SHWOmddMe1cAe9rNjLoJFbmkQX2ZM74-xdmUrszCz6z1dxA5tGKr6a2ULrKd1Tm6F3UyA2e3fc_5c/s600/gingerbread.png" />
<h3>State of Brewing Green Apple Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9Rny9KwFulUqFy-qDfGsi6eecwp7jZDRgNjXOi-cnl0lzl89qSe8u2VGFhWfcrPIq3e5RJ6CRJPGQynrRmbkjz9OXbjmZpDGTzBxYbxuZyiGxTCCUrmAcsfG-fFMmvyNEAj84EPMHmImxBfONQSkFCw6Cwah3GIrf7BBYDGxz5v-5W5jfhTsDdgJ/s600/greenapple.png" />
<h3>State of Brewing Passionfruit Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruRkVqvphC7hjthsbcP10jY6zI0q2R7Y1IRrgRO1hj21NbquaPPeIqbSlUX9l69UNIW49ijk6kQaeVhXhtiGF-XJOfP6JA8dEhdXThJsF6XOy4UG2gkygDNwScapYwMv-6fdoAiMwKn0ZtSKFLyVQoIwhKc_oLj9meN3JApSzczZfv3iPWRaI7nDe/s600/passionfruit.png" />
<h3>State of Brewing Pina Colada Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRPhcai12AjUJjYufgNeszpOl7YMnCtYvykYmTebgeH4sa2cQ7V0v3rOzh8ADnYzGsfv9Nq2sl7eotaqF_w_4D8z-vHOV3zHMa5wVp-Wyt6G_unz4E-2qqSGei26RGCK1uTV0kkhuOqEfd75sQYj-A6aooGh7mpw3qrn1U4NnKgBWh7WJXyZ-KqZ-/s600/pina.png" />
<h3>State of Brewing Spiced Plum Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7SiD5fSXgVA0lg6LFN-B5CFo6oajYxxZR44ZNVgl1CTY-rMg1OaPEHu17PzN-jbEksa8LvmMfmcJDZnzHH3oMOrgsZDmeEd1PyOs6VgCGG_rqhWfKlsocVsZBTbbPgRUAHgtq1RN2JW_2pL3V7oJHmt7LdJb4nu4-0xcmwkaChLYNmk4WxZvgbbT/s600/spiced%20plum.png" />
<h3>State of Brewing Strawberry Kiwi Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnugnsyGeIk9ykDOhSx4kAPRLtZgkHL4qugGWa_O5xigHEHBa2koS4YfZu7YjnXlBS59SX_hzrA8ToYsXOmQ31Rcer-8mQvr1BlVD0LTqCeOnBp18CbiHaSR4ZgrAXuPRljgbvR1fJ4g26vTmwgGBurKsi9LlhZ8sWrZvk0NKEQlGc-HwBj3CGIqcv/s600/strawberry.png" />
<h3>State of Brewing Triple Berry Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuod3BkjvOT3jHcNE1qBR6Ys180fPnOzD5ZVDJmVwIvEy1v9l0sCcH18t2Qi4pkdIM3H2ZE5ect3528joZDash0vXd1zqfD-Ug4EPybxvI2Prbr3mmePgJacuRF_8vdKtjTvRi09WNEhHYC9xkPdqQ2f2kQ1Sb_Dj2_eLhrhvEbLGO4lzhIU5IRaFj/s600/triple.png" />
<h3>State of Brewing Tropical Citrus Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTQNg2zhN4VXQEiQqiKDWjCmcDO09m0tQvTCPPDfNgXWbzaf54bJLPmyBrlF1z6o-Ekr2-a-HrCPiiRAYtE8n31kp7r0xQnwApuVnsT-CFrTPYSu6a7qEEIY29VnG7pEGWQI718ps6JDWu1xSrkCqdieFRBI3AFQUqTJ-FojUDrdIJxGvY1ilDTEz/s600/tropical.png"/>
<h3>State of Brewing Watermelon Kiwi Hard Seltzer - 5% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxPRk3oLn_D61VPZMOQNPt58SAmN0MrGFaHEqGJR5656I1g4ii0EB2AY2pXvFVWzVs9RUwGPROe0ZQX5CXWXdcYaNfHXShe1Ss7XsopPAg6AERXJx2EGiuZY1WNpgvSDdSNxNasi-Bj8UfwznzJhhoeXp7dF5CsZN8fQlPTy1tI3iGVYOKWoXYRfA/s600/watermelon%20kiwi.png" />
<p>
If you made it this far, thanks for reading, little extra tidbit for you. Based on the approved labels, it also looks like Aldi will be selling some barrel aged stout in glass bottles this year. While not for everyone, Octopi Brewing's barrel program, under their other brand Untitled Art, has been fantastic so I am very intrigued to see how this turns out; label below.</p>
<h3>State of Brewing Barrel Aged Stout - 11% ABV</h3>
<img alt="" class="fullwidth" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPV-3pfQVAAG_DHK7iqxxDY3oN8nZTAf78Mv_pzMcNWKF9mVgaIqmp7uwX67NuHfQhJ6LXCDUwcKBBXx5jsPi0PB5XL5oApXCQjAEIBIbD8Q1MdXqIftqaess0E6cxkDtnQCdWl22E3qI1Bp73wStjnCf1r3OHyoKatw5zHYVtdg4Auyjx8BjIRJrT/s600/ba%20stout%20pic.png" />
Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-60820028607248104242022-01-16T15:08:00.005-08:002022-01-17T09:08:15.579-08:00Taco Bell Crispy Chicken Wings
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwVGGyLLOtDPqsjZ1Ff-VdT6botm0x8b_VLc0WxK0VzCIKWTr31CyduxYrWhHh85ughpwq-wMXH-MXdrqttsmBCCWAmU2VBsLaD79wtuCC6peI9olRXI3AtRLa9oZe7IqCraUxSx6K83HVssh5HoooNJURGTiJ8jwN-zbeMpSOizIDvLfuGTnriVXv=s800" />
<p>
I was never planning on writing this post. People turn to TikTok for fast food reviews and honestly, I don't blame them, it’s the perfect format. Quick, concise, visual, AND has sound? Only way it can be topped is when they finally make those TV screens you can start licking. Or would it be more like a VR headset for your tongue? Whatever the case may be, long format fast food reviews are dying. But here I am, it’s 5am, I’m holding a baby, and typing my words into a note on my phone. </p>
<p>
Taco Bell has mastered the rules of supply and demand and it is infuriating how effective it is on me. Before I get into the wings, the pandemic has really made me come to terms with who I am: I am an aggressive collector who needs to complete lists. A brewery releases 6 beers all vaguely themed? I’m buying all 6. I enjoyed one video game in a series? Gotta play all 6 main series and the 11 spin-offs. I think it all stems from the fact I was never able to get all of the original Pokémon cards. Charizard obviously was elusive but fucking Clefable was impossible for me to find. As an adult it got worse when I got into sneakers. Thankfully, I fell in love with SB Dunks before Travis Scott inflated the price everywhere. I could keep going but this whole paragraph is long winded way to say, I am easily influenced by hype culture. </p>
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<p>
Which brings me to another big influencer in my life: Taco Bell. I’m a big fan of when they take the same 4 ingredients and morph them into something new and exciting (<a href="https://www.forksandforties.com/2014/03/taco-bells-breakfast-review.html">see this breakfast review that’s almost 8 years old</a>). It appeals to my creative side: you’re in a box with 3 tools, what can you do? Whenever the new item drops, as much as my waistline can afford, I give it a shot. When the wings popped up, I was intrigued but didn’t feel a need to go out of my way to get them. But Taco Bell ensured I went out of my way to get them by making them extra elusive. </p>
<img alt=""class="center" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5w9jHZBWRjQrf1cz2oZ_NaKNgY2hQPrN_s4R5LKD8FGx3twoJEVlYFJ0ACedZruVHQCDZqCH80_TGL_ogCll6zHnykaBxuZYv2r691LSl3DnN775CIiZxVf4V6ShLD0UntHiz6TH6NjWArtpBYcrTc4-qMHrCiK0X3Pw281NEzPmLRxcht7p8KGaZ=s800" />
<h3>Pre-attempt:</h3>
<p>
I’m a man that needs to research everything before walking in. I’m looking at the menu online before I ever step into a restaurant. Shit, I likely already know my starter and drink. So researching the wings, I was shocked to learn there were so many rules. First rule wasn’t too surprising: wings had to be ordered in the app. Multiple items in the past have been app only but it does create another barrier to entry aka scarcity. The second rule felt like a real punch in the nads: order has to be placed after 2pm. I assume this is to prevent the fryer issues during lunch but this creates double scarcity. Final rule: the wings are only available for a short time, January 6-12, triple scarcity. We are reaching Clefable levels here. This false scarcity took me from mildly intrigued to absolutely need to get them no matter what. Taco Bell is the master of supply and demand and I am easily influenced.
</p>
<h3> Attempt 1: </h3>
<p>
January 9th, I finally decide to give the wings a shot. Place an order online, the wings are there, everything is a go; winner winner, chicken dinner or so I thought. Roll up to the drive through window to a line of 7 cars. No biggie, I’ve got some podcasts to catch up. But then I see it, a small piece of paper flapping in the unusually breezy day in Houston. It’s flipped upside down but the permanent marker bled through, you can make out the big NO before two smaller words. My heart sinks, surely those smaller words can’t be chicken wings. I decide to just wait in line and pretend I never saw anything. Huge mistake. Get up to the speaker, give them my name, get told they are out of wings and they will sub it for a box. Seems like they may have dealt with this one or two times. Went home and ate my tasty albeit extremely sad Chalupa box.
</p>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_Ce7L-U6PuJ94E8cDrEr-dXO5KipMLlNP5AXNo_avIpWIXI5Zj0zP3BXufTHQfRy-wjcJmLIv-5_vnUjMfaE-PVKCv_kxhNi9Rpft7lwQ02x4AKGb2onEVxHsfzksykBwPE3yq5hajP3ZjSH3qrza2oVa8yMaBIoMTSF6KcbCJIFpFko2qMjwGNKr=s800" />
<h3> Attempt 2: </h3>
<p>
Instead of feeling frustrated or discouraged, the lack of wings just fueled my fire. Decided to try again with a different Taco Bell and ordered earlier, this time at 4pm. I figured, who wants wings on a Monday at 4pm. Turns out it’s Houston, Houston wants Taco Bell wings at 4pm. I pull up and they apologize and say they will refund my order. I return home just to see in the app my order was marked complete, not cancelled or refunded. I call Taco Bell to see what’s going on. There hold system is designed to make you irate. They play an awful mix of music that is interrupted every 30 seconds by a recording thanking me for holding. Every 30 seconds I think I’ve finally gotten through but nope, just the recording. This went on for 30 minutes. Long story short, it’s a week later and I still haven’t gotten my refund.
</p>
<h3> Attempt 3: </h3>
<p>
At this point, I should be done. I would argue there are no chicken wings worth this much effort but Taco Bell wings specifically? This feigned scarcity is just making me more ravenous for these stupid fried chicken pieces. Hype absolutely kills.
</p>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHrtwiTZP-a23BJhm6SawciUlLNPfNRbmVrD1UisULDcCbSP565IEAjXoxNR8pjsGIrMZfk0fAtjNu-ebyIYwOwsHpbqXH91N0IRWY0DB0_u4NmVYOJHN2fN8BOWHhf17GnisS69JnRlh1iPy8HMr97qwI4zyHJvup2tYuN5bTk2J0TihZhFH1JtTl=s800" />
<p>
I decide this is my last attempt. I scheme up my plan. Clearly the app has zero feedback from the store to alert them the wings are sold out. I am not ordering anything until it has been confirmed they have wings. I am trying a Taco Bell outside of Beltway 8, maybe it will be less busy with the wing vultures. Show up to the drive through, no line, I barely get the question out if they have the wings. Over the broken intercom I hear a glorious “yes.” I immediately order and pull out of the drive through and try to take a picture in the dark parking lot (this picture brought to you by the iPhone XR). Look at them. They are… something.
</p>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtT4nHICELW3SkLHXfke-BwRm0msGVscxV4_ryOXmKgNNotRyDkiOr6WaNwFdZjJQ0m-3X2mEhw5LC11vtlGCewhiTU1JVBGnBNcJZf4tYC3oyhFDln6bS9iu76NTm3T_0ZC3w7ZpMEBCT-HtOBxjOmTXxbJ2bcAAZWlMu5lh_uu2him22q_lrGEc0=s800" />
<p>
I wait to get home to dig in. Guess what? They are not good. They are not even close to worth this amount of effort. I should have stopped at the first try. Starting with the good, the exterior is very crunchy, has a fried bread crumb like texture; similar to schnitzel. And that’s where the good stops. They are very bland somehow. It’s not that lack salt, they just lack any flavor. They are extremely small wings and they are awful quality chicken. This has to be the reason these wings are only $5.99 for 5 during a worldwide wing shortage. They barely look like wings. They remind of the time I bought frozen Walmart Great Value wings, never again. The real star of the experience is the spicy ranch. It is not spicy but is a kicked up version of ranch. You can add this to any Taco Bell order for $0.35 and I plan on it.
</p>
<img alt=""class="fullwidth" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSegDlLyzykbURRo4QXVS6WT1X-mZhr4bYhRErQNGSlKAy4Nje-co626haQu4CcYs3bWXU6KivN7XOvbBWTWwx2L-JkN-Ys__YLQlzRc4xJaznSusz_eqga2fmsR4ObmkaWGfMfJoBNGTYqOeKj8s7sYwdUdCW99m-R7KePIKv9k_ThqgmYZlronqC=s800" />
<p>
At the end of the day, the only good part about this experience was being able to check a box on a mental to do list. Does this say more about my psyche or how awful these wings are? I'm not sure, but I am sure this won't be the last time I am fooled by Taco Bell.
</p>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-46447326387699324342021-10-27T18:42:00.003-07:002021-10-28T06:54:06.762-07:00Aldi Beer Advent Calendar 2021 Preview<img alt="" src="https://1.bp.blogspot.com/-SeT8MvxwGTM/YXn6wDVIFwI/AAAAAAAAZXk/8hhINi5igqYJ1mE9zXhpoRe5uysMTMiIQCLcBGAsYHQ/s800/beer-advent-calendar-beer-advent-calendar-12667-d1.jpg" />
<p>Calling this a preview is kind of a misnomer. The full list of beers dropped today and contains few surprises. For the remaining surprises, I have written up a lot of softly researched speculation. </p>
<p>I first entered the world of Aldi Advent Calendars last year, I must admit, I've become addicted. I don’t know if it is the slow rolling of information or the false scarcity, but I am ravenous for any and all information related to the Aldi Advent Calendars. Aldi first teased the 2021 calendars on Sept 17th. And when I say teased, I mean it; they literally only announced that the wine and the cheese calendars would be reappearing. Fast forward four agonizing weeks and Aldi updates their website with a full list of products, including the one I am most interested in: Beer Advent Calendar. Every article, every site, every post I could get my hands on had the same information: 24 beers in a box that was designed to look like an ugly Christmas sweater. I went deep into the recesses of the internet and could not find any information on specifics. </p>
<p>So here we are, one week out from the November 3rd drop, and I am finally seeing the list of beers included and my excitement has waned to mixed emotions. I’m writing this post to explore my grief and in doing so I will discuss the beers in the calendar. If you think these are spoilers, stop reading right here. </p>
<h3>What we know:</h3>
<p>Per the Aldi website, there are 24 beers in this package (no, duh). 17 of them are 11.2 oz while the remaining 7 are 12 oz. This screams that 17 are European made while the remaining 7 are American in origin. Per the Aldi website, the 24 beers are as follows:</p><ul style="text-align: left;"><li>
Wernesgruner German Pilsner, 4.9% ABV </li><li>White Tide Belgian White Ale, 5% ABV </li><li>Brens Lager, 5% ABV </li><li>Kristoffel Blonde Ale, 6% </li><li>Kristoffel White Ale, 5% </li><li>Kristoffel Dark Ale, 6% </li><li>O'Shea's Irish Lager, 4.4% ABV </li><li>O'Shea's Hoppy Lager, 4.2% ABV </li><li>O'Shea's Celtic Wheat Beer, 4.3% ABV </li><li>O'Shea's Irish Red Ale, 4.3% ABV </li><li>O'Shea's Irish Stout, 4.5% ABV </li><li>O'Shea's IPA, 6% ABV </li><li>O'Shea's Pale Ale, 4.8% ABV </li><li>Deadly Brewing Amber Ale, 4.8% ABV </li><li>Deadly Brewing East Coast IPA, 6% ABV </li><li>Deadly Brewing Grapefruit IPA, 5% ABV </li><li>Deadly Brewing Hazy IPA, 5% ABV</li><li>Blonde Ale, 4.5% ABV </li><li>Bock,4.5% ABV </li><li>Cherry Kolsch, 4.5% ABV </li><li>Key Lime Sour, 4.5% ABV </li><li>Session IPA, 4.5% ABV </li><li>Dry Hopped Sour Ale, 5.2% ABV </li><li>Winter Lager, 5.6% ABV
</li></ul>
<img alt="" class="fullwidth" src="https://1.bp.blogspot.com/-whneuTQPtqg/YXn9bXOaCyI/AAAAAAAAZXs/d40wTxETETEOahyLHzckp0WGFo-7yLVmgCLcBGAsYHQ/s800/2020beers.jpg" />
<p>The first 13 beers on this list are the exact same beers from last year's calendar (<a href="https://www.forksandforties.com/2020/12/aldi-beer-advent-calendar-2020-review.html" target="_blank">full 2020 review here</a>). The Wernesgruner, White Tide, and Brens lager are available at my Aldi year-round and are suitable replacements for their name brand counterparts. The picture above is the first 3 days of the 2020 calendar, 2 of these beers appear again in 2021. I found most of the O’Shea’s beers to be underwhelming, with the exception of the Irish Stout which is thankfully returning. Also thankfully, they ditched the Winter Ale which was the worst beer in the pack last year.</p>
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<h3>Wild Speculation:</h3>
<p>The Deadly Brewing beers are the most interesting part of this pack. I cannot find very much information on Deadly Brewing. There is no brewery on Untappd, no fake website, it's tough to find anything. What I was able to find was this Aldi Ireland product description for <a href="https://groceries.aldi.ie/en-GB/ALDIIE/p-lager-330ml-deadly-brewing-company/4088600290751" target="_blank">Dead Brewing Co’s Lager</a>. Based on this, these beers are also likely out of Ireland. Building my case, there is also an interesting coincidence with last year's calendar. There was a Hazy IPA and Grapefruit IPA in last year’s calendar as well, but these were from O’Shea’s. Between the fact that we know these are likely Irish based on the Aldi website and that two of the beers appeared as O’Shea’s before, I have to guess the Deadly Brewing beers are just repackaged O’Shea’s beer.</p><h3>Speculation but Less Wild:</h3>
<p>That brings us to the last 7 beers. I am 99% sure the last 7 beers are from State of Brewing which is the Aldi brand for contract brewer Octopi based out of Wisconsin. Octopi is most known in the craft community for their Untitled Art brand; they make a large variety of very solid beers. These 7 beers have all been available within the last year and I have enjoyed many of them. Below is speculation on and mini reviews of each of them. Each beer I have speculated has the exact same ABV. Please excuse some of the less than ideal photos, didn’t think I would need these for the blog. Explanation of the rating system can be found <a href="https://www.forksandforties.com/2020/12/aldi-beer-advent-calendar-2020-review.html" target="_blank">here</a>.</p>
<h3>Blonde Ale (likely Ryder No. 8 Blonde Ale)</h3>
<img alt="" class="fullwidth" src="https://1.bp.blogspot.com/-8t65pI8Cw6Q/YXn9ycLszTI/AAAAAAAAZX0/-BsahRPaLyEUi0NyrgIr8s1bwRGJzmyJgCLcBGAsYHQ/s800/ryder.jpg" />
<p>This is available year-round and is clearly meant to compete with Firestone Walker’s 805. It is a very true to style blonde ale. Mild grain notes similar to cereal with very little esters from the yeast. Mild bittering on the back without much hop character otherwise. At the end of the day, it’s well-made blonde ale but for my money, I will always reach for a lager over a blonde ale.
<b> Rating: 4/5</b></p>
<h3>Bock (likely Brecken Bock)</h3>
<p>Unfortunately, I never had this one but it is obviously a Shiner Bock clone. The label is so similar, it might even give White Tide a run for its money on most likely copyright infringement.</p>
<h3>Cherry Kolsch</h3>
<img alt="" class="fullwidth" src="https://1.bp.blogspot.com/-L_IDJLeeXl8/YXn-DhNL8kI/AAAAAAAAZX8/6Kp_nX1YzYUOStdKU5R3DWwxvvctmb9vQCLcBGAsYHQ/s800/cherrykolsch.jpg" />
<p>This beer is something. For those unfamiliar with kolsch, it is fermented with ale yeast but at lager temperatures so it drinks quite easy and clean. Full disclosure, I am a kolsch fiend. This beer just totally misses the mark. It tastes like they have a perfectly good kolsch base then dumped cherry jam into it. Making it worse, it’s just enough cherry to be unwanted; more cherry or less cherry would have made this beer a lot better. Color is nice though.
<b> Rating: 2/5</b></p>
<h3>Key Lime Sour</h3>
<p>This has come out the past 2 summers at Aldi. It is an easy drinking kettle sour with a lot of lime zest and mild lime juice. It will 100% hit the spot on a hot day by the pool – not sure how well it will do for the middle of December. One item to note, the first time this came out, the can looked extremely similar to Dogfish Head’s SeaQuench Ale. The second year had a revamped can, wonder why…
<b> Rating: 4/5</b></p>
<h3>Session IPA (likely Hopping Nomad)</h3>
<img alt="" class="fullwidth" src="https://1.bp.blogspot.com/-4HUhnfTmr5U/YXn-wy2jKlI/AAAAAAAAZYM/lE5NMI6V5DcYkgY5KBOSgqmuwocGy30wACLcBGAsYHQ/s600/shelf.jpg" />
<p>I have never purchased this beer, but this post is making me think I should jump on it. This is available year-round at Aldi to fill the obligatory need for an IPA.</p>
<h3>Dry Hopped Sour</h3>
<img alt="" class="fullwidth" src="https://1.bp.blogspot.com/-rwuN5-yoWmk/YXn_HMDDP3I/AAAAAAAAZYU/bqMIfl0ZpHQxl_1gFVlM7ZDQILeFxKDYwCLcBGAsYHQ/s800/drysour.jpg" />
<p>This sour was less successful than the Key Lime but is totally fine. The hops add a grassy pineapple note to a fairly tart lactic sourness. This beer just doesn’t come together. The hops and tartness clash. It's not bad, just not good.
<b> Rating: 3/5</b></p>
<h3>Winter Lager</h3>
<img alt="" class="fullwidth" src="https://1.bp.blogspot.com/-nZx9Sac95wU/YXn_Tji7chI/AAAAAAAAZYY/igeSEfwHQ0AO6gZ-KVrh4LyC9bHYNzwnQCLcBGAsYHQ/s800/winterlager.jpg" />
<p>Full disclosure, I had this back in December of 2020 and really enjoyed it. In my mind, this is the definition of what you want from a winter lager. It is heavily spiced with ginger, mild citrus, notes of cinnamon and nutmeg on top of clean dark lager with notes of molasses. I enjoyed this so much last year, I was hoping it would return so I could get a sixer.
<b> Rating: 5/5</b></p>
<p>All of these disjointed thoughts are why I am left unexcited. Over half of the beers are ones we had last year. There are another 7 from State of Brewing I have already had access to throughout the year. How can I justify $49.99 for 4 Irish beers from a shell brewery called Deadly Brewing? I ultimately have to pass on the calendar this year. If you’re jonesing for alternatives, like myself, I have turned to the Costco calendar filled with 24 16 oz German beers (review to come!). Alternatively, if you have access to a Lidl, they are doing what looks to be a fun 12 beers of Christmas package. Finally, craft breweries all over the US are offering their own versions of calendars, check out your local breweries for information. To anyone still going to Aldi on November 3rd, get there early and best of luck. </p>
Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-13835488225915462002020-12-24T18:57:00.000-08:002020-12-24T18:57:34.961-08:00Aldi Beer Advent Calendar 2020 Review Beers 17-24<img alt class="fullwidth" src="https://1.bp.blogspot.com/-yO7A9qPnRvs/X-VTGPrlM0I/AAAAAAAAXJA/Ky_FvZKJSrEH6evhSZCnuJvkwDgtXsuMwCLcBGAsYHQ/s800/boxed.jpg">
<p> This is the third and final part of my review, <a href="https://www.forksandforties.com/2020/12/aldi-beer-advent-calendar-2020-review.html">part 1</a> and <a href="https://www.forksandforties.com/2020/12/aldi-beer-advent-calendar-2020-review_16.html">part 2</a> linked here. It's finally over. Twenty-four beers and days later and here I am putting my final thoughts to paper. I learned a very valuable lesson doing this process: I don't like being obligated to drink beers every day. It is almost like being forced to grab a beer with that one coworker you are cool with at work but never want to see outside of work. No other word really sums it up quite like obligation. Below are the reviews for the last 8 beers, some wildly impressive breakdowns, and the thing every Advent Calendar review needs: a power ranking. </p>
<h3>Day 17: O’Shea’s Double IPA</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-2BtB8sIEkw0/X-VTTfqp_lI/AAAAAAAAXJE/kh9Hdd1FVm85KbAD01hF28fEzJ2HBlWKQCLcBGAsYHQ/s800/dipa.jpg">
<br />Origin: Ireland
<br /> Best by date: 28 AUG 2021
<p>What is surprising is how much malt I am getting. It’s sweet, oh so sweet. The bottle says “generous malt backbone”, and that is an understatement. If I were to come up with an analogy, it is what is leftover after <a href="https://tenor.com/view/fatality-gif-9743382">Sub-Zero does his fatality</a>. Maybe there are notes of citrus? The finish is just mildly bitter and herby. This just tastes like a very old IPA where the hops have totally fallen off. It’s not bad, it’s not good; it’s totally fine. <b> Rating: 3/5</b></p>
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<h3>Day 18: Kinroo Blue</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-WYvguuvjVwE/X-VTdZzivWI/AAAAAAAAXJI/ffRqvLdPOeIH575iyvhhOQafXLPGhemUwCLcBGAsYHQ/s800/kinroo.jpg">
<br />Origin: Belgium
<br /> Best by date: 09/07/2021
<p>This used to be the Blue Moon knockoff that was available year-round at my local Aldi, but it looks like this is getting phased out for White Tide (see day 23). This is shockingly similar to the Kristoffel Belgian White from part 2. It’s just so much orange peel. A touch of wheaty sweetness, no real bitterness to speak of. Then even more orange peel. A bit heavy handed but a pretty tasty Witbier. <b>Rating: 4/5</b></p>
<h3>Day 19: Bacher</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-ewDguPNkzgE/X-VTnZGGBDI/AAAAAAAAXJQ/bxjK_kqtTmQGxbBEztwYorkElyX6_L75ACLcBGAsYHQ/s800/bacher.jpg">
<br />Origin: Belgium
<br /> Best by date: 10/12/2021
<p>This is the last green bottle pale European lager of the bunch and what a dud it is. It’s lacking everything you want from a crisp clean lager: refreshment. This has a sweetness that just lingers. There is no crisp, tight, bitter finish to make you want to take another sip. To top it all off, it has some aggressive paper going on indicating it’s old. For a green bottle, surprisingly no skunking. I also don’t know if this is also supposed to be a Becks rip off? It looks eerily similar to the Brens. I think if this were fresh it would have a shot but as is, this is a clunky stinker. <b>Rating: 2/5</b></p>
<h3>Day 20: O’Shea’s Hazy India Pale Ale</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-FNzd394Bb1Q/X-VT1cZzKnI/AAAAAAAAXJY/lXcuK-xGUGYkyE93qCbnYLvCkgmqRU0zACLcBGAsYHQ/s800/hazyipa.jpg">
<br />Origin: Ireland
<br /> Best by date: 28 AUG 2021
<p>I think I am just going to write an unchecked rant. For those who don’t know, hazy IPAs originally got their unique opaque coloring by aggressive hop additions that were left unfiltered. This allowed for aromas and tastes that have all the vibrant hop character such as citrus or resin without any of the bitterness. Hazy IPA, by design, are to be consumed fresh. Hops overtime die and leave a beer with less character. I have no idea when the boxes are packed nor when it was brewed but I bought this in the beginning of November. I can assure you this is not the level of freshness I prefer for my IPA. As for the beer itself, it’s barely hazy. Unfiltered definitely. When you start tasting it, it’s fairly light overall. You get some nice citrus with a mild pithy bitterness on the back. But the whole thing tastes like just a mediocre citrus pale ale. Nothing wrong with that but using hazy IPA as marketing drives me up a fucking wall. As a Hazy IPA, this is a straight 2/5, as a beer it gets bumped up.<b> Rating: 3/5</b></p>
<h3>Day 21: Kristoffel Belgian Blonde</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-44PRL8uInP0/X-VUBGrT6EI/AAAAAAAAXJg/7sFCxQTD6HsIri_qNWqdghz8KdzRIzZDQCLcBGAsYHQ/s800/kristoffel.jpg">
<br />Origin: Belgium
<br /> Best by date: 01/27/2022
<p>This beer is so fruity, everything else is completely lost. Mild bready malt character with a touch of sweetness plays the canvas to this aggressive yeast character: loads of clove with notes of bubblegum and pear fruitiness. Minimal bitterness. I assume this is supposed to be a knockoff Leffe blonde; I haven’t had a Leffe in a very long time but I remember it being a bit more balanced. I just wish the yeast character wasn’t as dominating. Unrelated, it took me 21 days to realize all of the Kristoffel beers are just knockoff Leffe: they have the exact same 3 styles. Sometimes I am rather dense. <b>Rating: 3/5 </b></p>
<h3>Day 22: O’Shea’s Irish Stout</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-pGQw5vHqybM/X-VUTDeEcRI/AAAAAAAAXJs/sa-COvEU6rgSj4gvqGF4pDKkF3r7AsuFwCLcBGAsYHQ/s800/stoutirish.jpg">
<br />Origin: Ireland
<br /> Best by date: 28 AUG 2021
<p>Based on the first dark beer offering from O’Shea’s I was worried this was going to be another mess. Shit, this label even says it has licorice notes which is what overwhelmed the first one. So imagine my surprise when this was not only true to style, but actually tasty. Guinness or the quintessential Irish style stout known for nice amount of roast flavor without being heavy or aggressive. Roast brings that French roast coffee and slight touch of baker’s chocolate, mild esters from the yeast hanging around but it’s a reach. Finish is crisp but has a very slight acidity, like when you have a pour over. I am seriously shocked to say this is a well-made Irish stout; great Guinness replacement.<b> Rating 5/5</b></p>
<h3>Day 23: White Tide</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-79-sxnGLcyE/X-VUdG2WTAI/AAAAAAAAXJw/1Zk5_eMqRdYbg_ce51CGuHoIWGziAOsGwCLcBGAsYHQ/s800/whitetide.jpg">
<br />Origin: Belgium
<br /> Best by date: 09/30/2021
<p>Per internet sleuthing, this is the year-round replacement for Kinroo Blue at Aldi. It’s pretty obvious what this is supposed to be as they directly copied Blue Moon’s label, it is shockingly similar. The beer itself isn’t far off Blue Moon either. Mild bread wheaty note before a nice blend of both dried citrus and a tiny bit of coriander with minimal bitterness. This beer is by far the best Witbier of the bunch since it’s not completely dominated by the orange peel. I am having a hard time articulating this but this beer has all the components but they just don’t come together to make a Witbier I want to buy. If I could give it a 4.5 I would but I think I am stuck sticking with the lower score. <b>Rating: 4/5</b></p>
<h3>Day 24: O’Shea’s Winter Ale </h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-KiKG58oP-Ns/X-VUpARyuKI/AAAAAAAAXJ4/iKmgfGE2RqYCM8R0S7IhBrwE5H_EgZxPwCLcBGAsYHQ/s800/winter%2Bale.jpg">
<br />Origin: Ireland
<br /> Best by date: 28 AUG 2021
<p>Serious bummer ending this calendar on such a low note. This beer has a very sweet malty note giving it a canned peaches syrup kind of thing. There are clove characters from the yeast that become overwhelming and impart a plastic taste to the beer. Hops don’t play much of a role in this. The sweetness and clove notes could have been great but the synthetic plastic taste is just miserable. This one was really tough to get through. <b>Rating: 1/5 </b></p>
<p>After being "forced" to drink 24 generic beers for 24 days, I shockingly have way too many thoughts. In an attempt to make the digestible, I thought the best way to do it was the same way we look at our peers in high school: superlatives.</p>
<b>How is this not copyright infringement?</b>
<p>Look at the bottle for White Tide. The colors, the shapes, the whole bottle design scream Blue Moon. It definitely feels like just a matter of time before Coors hits them with a cease and desist. </p>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-RUqK5VaMzh4/X-VSgI_cyeI/AAAAAAAAXI4/LiCD3TPB-KYhVI1mFo2e5ZFhtewU57K7gCLcBGAsYHQ/s800/whitetideclose.jpg">
<b>Biggest Surprise</b>
<p>By far the biggest shock was the O’Shea’s Irish Stout. O’Shea’s made very questionable beers in this package and the robust porter, the only other dark beer, was awful. So imagine my genuine surprise when they made a true to style Irish stout. This is a perfectly good replacement for Guinness.</p>
<b>Best Green Bottle</b>
<p>To my surprise, 4 of the 24 beers were pale European lagers in green bottles. I am a big fan of these beers for just sitting back and relaxing. Fortunately, none of them were skunked since they were shielded in the box. Unfortunately, the actual liquid was not created equally. Multiple beers appeared to be Becks dupes, but Brens did the best job. Just a good clean light lager that was easy drinking.</p>
<b>Strongest Showing</b>
<p>This fucking box was built too well. Look at the photo at the beginning of the article. At some point I had destroyed the top so well it was easier to open the whole thing like it was a hinge. Whoever’s job it was to put the perforations in these boxes should be fired.</p>
<p>So maybe not so surprisingly superlatives only let me explore things so far. Let me approach this like a shitty Powerpoint instead.</p>
<p>Below is a table indicating the average score by country of production with the standard deviation. Germany had an incredible showing with all of the beers being solid 5's, but there were only 2 German beers. Meanwhile, both Ireland and Belgium are both hovering around a 3 average, but Ireland has a slightly larger deviation. I think a lot of this rests on the fact that O'Shea's Irish Stout really rocked my world. Looking at the standard deviation, it proves that O'Shea's was the most inconsistent. It was the only brewery/region to have every score represented.</p><p><google-sheets-html-origin></google-sheets-html-origin></p><table border="1" cellpadding="0" cellspacing="0" dir="ltr" style="border-collapse: collapse; border: none; font-family: Arial; font-size: 10pt; table-layout: fixed; width: 0px;" xmlns="http://www.w3.org/1999/xhtml"> <colgroup><col width="120"></col><col width="100"></col><col width="100"></col><col width="100"></col></colgroup><tbody><tr style="height: 21px;"><td style="border: 1px solid rgb(0, 0, 0); overflow: hidden; padding: 2px 3px; text-align: center; vertical-align: bottom;"></td><td data-sheets-value="{"1":2,"2":"Ireland"}" style="border-color: rgb(0, 0, 0) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">Ireland</td><td data-sheets-value="{"1":2,"2":"Germany"}" style="border-color: rgb(0, 0, 0) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">Germany</td><td data-sheets-value="{"1":2,"2":"Belgium"}" style="border-color: rgb(0, 0, 0) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">Belgium</td></tr><tr style="height: 21px;"><td data-sheets-value="{"1":2,"2":"Score"}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">Score</td><td data-sheets-formula="=AVERAGEIF(R2C5:R25C5,R[-1]C[0],R2C6:R25C6)" data-sheets-numberformat="{"1":2,"2":"0.00","3":1}" data-sheets-value="{"1":3,"3":2.909090909090909}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">2.91</td><td data-sheets-formula="=AVERAGEIF(R2C5:R25C5,R[-1]C[0],R2C6:R25C6)" data-sheets-numberformat="{"1":2,"2":"0.00","3":1}" data-sheets-value="{"1":3,"3":5}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">5.00</td><td data-sheets-formula="=AVERAGEIF(R2C5:R25C5,R[-1]C[0],R2C6:R25C6)" data-sheets-numberformat="{"1":2,"2":"0.00","3":1}" data-sheets-value="{"1":3,"3":3.272727272727273}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">3.27</td></tr><tr style="height: 21px;"><td data-sheets-value="{"1":2,"2":"Standard Deviation"}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">Standard Deviation</td><td data-sheets-formula="=stdev(R[-1]C[-2],R[1]C[-2],R[3]C[-2],R[5]C[-2],R[7]C[-2],R[10]C[-2],R[12]C[-2],R[14]C[-2],R[17]C[-2],R[19]C[-2],R[21]C[-2])" data-sheets-numberformat="{"1":2,"2":"0.00","3":1}" data-sheets-value="{"1":3,"3":1.1361818036340359}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">1.14</td><td data-sheets-formula="=STDEV(R[-2]C[-3],R[6]C[-3])" data-sheets-numberformat="{"1":2,"2":"0.00","3":1}" data-sheets-value="{"1":3,"3":0}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">0.00</td><td data-sheets-formula="=stdev(R[0]C[-4],R[2]C[-4],R[4]C[-4],R[8]C[-4],R[9]C[-4],R[11]C[-4],R[13]C[-4],R[15]C[-4],R[16]C[-4],R[18]C[-4],R[20]C[-4])" data-sheets-numberformat="{"1":2,"2":"0.00","3":1}" data-sheets-value="{"1":3,"3":0.7862453931068965}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">0.79</td></tr><tr style="height: 21px;"><td data-sheets-value="{"1":2,"2":"Number of Beers"}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">Number of Beers</td><td data-sheets-value="{"1":3,"3":11}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">11</td><td data-sheets-value="{"1":3,"3":2}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">2</td><td data-sheets-value="{"1":3,"3":11}" style="border-color: rgb(204, 204, 204) rgb(0, 0, 0) rgb(0, 0, 0) rgb(204, 204, 204); border-image: initial; border-style: solid; border-width: 1px; overflow: hidden; padding: 2px 3px; text-align: left; vertical-align: bottom;">11</td></tr></tbody></table>
<p>Looking at the distribution of scores, you see a solid bell curve. Unfortunately, this means the bulk of the beers are stuck in mediocrity.</p>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-7akK0Zz2BoA/X-VO-Zzf1WI/AAAAAAAAXIo/8suRdEE5BhQ1j9kF8IMmAOI3viTlJpOEACLcBGAsYHQ/s600/Score%2BDistribution%2B.png">
<p>Alright, let’s take at the score versus day graph. Interestingly, they did a good job of spreading out the good beers amongst the mediocre and trash. There is never longer than a 2 day period where the beers are at least a 4 or 5. It's almost like when you are lulled into a sense of good beers, they wake you up with ice cold water to remind you they are not all good.</p>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-vqSWUXtdXt8/X-VPD-ZzxpI/AAAAAAAAXIs/2k63kCKD-GIqUjqViw_xbVF-VnBkecneQCLcBGAsYHQ/s600/Rating%2Bby%2BDay.png">
<p>Turns out shitty PowerPoint didn't work for me either. Alright here is a power ranking of all of the beers:</p>
<p style="text-align: left;"></p><ol><li>Licher Hefeweizen</li><li>Wernesgruner</li><li>O'Shea's Irish Stout</li><li>Brens</li><li>Rising Tide</li><li>Kristoffel Belgian White</li><li>O'Shea's Irish Red</li><li>1758 Belgian IPA </li><li>Kinroo Blue</li><li>O'Shea's Grapefruit IPA</li><li> Kristoffel Bruin</li><li>Sezoens Belgian Blonde</li><li>O'Shea's Hoppy Lager</li><li>O'Shea's Session IPA</li><li>O'Shea's Hazy IPA</li><li>O'Shea's Double IPA</li><li>Kristoffel Belgian Blonde</li><li>Imperium</li><li>Saint Alena </li><li>O'Shea's Irish Lager</li><li>Bacher</li><li> O'Shea's Celtic Wheat</li><li>O'Shea's Robust Porter</li><li>O'Shea's Winter Ale</li></ol>
<p>
So, you have either read all of those posts or skimmed to find my verdict, both of which are great options. When it comes down to it, these are 24 beers that range from solid to awful. Nothing in here will have you crying out for more. If you’re curious about this for yourself and the beers sound interesting, I would say buy it. For $50, it’s just over $2 per beer, so if you’re looking to try 24 new beers this is a solid option. However, I would discourage giving this as a gift to your craft beer enthusiast friends. It comes back to that idea that if a friend has a hobby, they likely know more than you will ever know. Scrolling through the top 10 gifts lists on Google doesn’t make you an expert (almost all of those lists are the hottest of garbage anyways). You’d be better off spending that $50 on a gift card to a local brewery or even buying 4 mix six packs and making your own calendar. </p>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-46100238708865021012020-12-16T19:12:00.004-08:002021-04-03T11:48:57.162-07:00Aldi Beer Advent Calendar 2020 Review Beers 9-16<img alt class="fullwidth" src="https://1.bp.blogspot.com/-3S8cBZfzTy4/X9rKL7bd3LI/AAAAAAAAXC8/9HHkdDwVcMQuamfHcp0FNb88RDbIPRwogCLcBGAsYHQ/s800/16daysago.jpg">
<p>Here we are with the second of three installments of the Aldi Advent Beer Calendar review. If you haven't already, I recommend you check out the <a href="https://www.forksandforties.com/2020/12/aldi-beer-advent-calendar-2020-review.html" target="_blank">first part</a>.</p>
<p>Now that I have gotten through 16 beers, I thought I should focus on where these beers actually came from. The back of the box breaks them down by origin: Germany, Belgium, and Ireland. As with many generic beers, information on origin and production can be limited. I tried to do some research (aka aimless googling) to identify where all of these beers actually came from. I find generic beer to be absolutely fascinating - I think this might be a character flaw. If you don't find it interesting, just scroll down to the beer reviews.</p>
<h3>Germany</h3>
<p>Interestingly, there are only two beers from Germany and each came from a different brewery - or so the box makes you believe. Wernesgruner, unsurprisingly, comes from the Wernesgruner Brewery. Googling their name actually brings you to Bitburger's <a href="https://www.bitburger-international.com/en/our-brands/wernesgruener/wernesgruener-brewery/" target="_blank">website</a>. For those who don't know, Bitburger is a German brewery most well known for their very true-to-style German Pilsner. When I was first learning about beer, Bitburger was ingrained in my head as THE German Pilsner. If they are using the same facility or even techniques to brew, it makes sense why I enjoyed Wernesgruner Pilsner so much. Per Bitburger's website, Bitburger purchased Wernesgruner in 2002 but as of <a href="https://www.beveragedaily.com/Article/2020/10/12/Carlsberg-acquires-Wernesgruener-Brewery-in-Germany" target="_blank">October of this year</a>, the brand was sold to Carlsberg. It will be interesting to see if anything changes as the result of this sale.</p>
<p>The other German brewery, Licher, is also a subsidiary of <a href="https://www.bitburger-international.com/en/our-brands/licher/licher-brewery/" target="_blank">Bitburger</a>. Per their website, it looks like they have a history of brewing wheat beers. Not surprisingly their contribution to the calendar is a wheat beer. Interestingly, the two German beers are from two separate facilities owned by the same parent company.</p>
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<h3>Belgium</h3>
<p>All 11 beers from Belgium are produced by the same brewery: Brouwerij Martens. First and foremost, you visit their <a href="https://www.martens.be/en/" target="_blank">website</a> and music starts playing. I respect your brewery and the beers you make but this isn't Myspace, music should not just start playing. Once I found the mute button, it became clear that Martens makes its own beers as well as contract brews. Three of their 4 house brands were included as part of this calendar: 1758 IPA, Sozoens, Kristoffel - the only one excluded was their Martens Pilsner. The rest of the Belgian beers appear to be Aldi generics. Kinroo Blue is US Aldi's year-round witbier, for example. Imperium is always on the shelf at my local store. Other special buy Aldi beers in the past such as their shandy and radler were also Martens. I am very curious if the rest of these beers are available in other Aldi’s year-round.</p>
<h3>Ireland</h3>
<p>Just like the Belgian beers, all of these are from the same brewery: Carlow Brewing Company. Per their <a href="https://www.carlowbrewing.com/" target="_blank">website</a>, they are primarily focused on their own brand, O'Hara's. Sounds well and good, but then you poke around and you find pictures of their O'Hara's bottles, and they are almost identical to their O'Shea's bottles. Pure speculation, but is it also the same beer? Most of the styles of beer on their website match with what was in the Advent Calendar. Reading on Untappd amongst other places, it looks like O'Shea's may be more common in the UK Aldi’s as a generic house brand year-round. This seems like it would cannibalize their own brand? What caught me even more off guard is that it looks like they even have a brewpub. For a lot of these contract breweries, they typically have a generic large warehouse where they produce dozens of brands, so the public is barely aware of them. Carlow appears to have a large sized contract brewing facility that I can only assume makes all of the beers. Then in a separate location, it looks like they have an O'Hara's pub that serves their beer and food. It seems like Carlow's business model is to hit every single revenue stream possible. In 2017, Hijos de Rivera, owners of Estrella Galicia, purchased a <a href="https://www.irishtimes.com/business/agribusiness-and-food/spanish-beer-company-takes-32-stake-in-o-hara-s-parent-1.3055229" target="_blank">32% stake of Carlow</a>. Post-pandemic, I would love to visit both their pub and larger production facility and learn more about them - I find their business model fascinating.</p>
<p> With all of that said, reviews of beers 9-16 are below. Still a mixture of scores. Each day is a total surprise.</p>
<h3>Day 9: Licher Hefeweizen</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-wNj8yZ9cV9s/X9rKcW6w-iI/AAAAAAAAXDE/JmwBhA5oIZQS1Pa6ath7U6fjdUDYLOctACLcBGAsYHQ/s800/licher.jpg">
<br>Origin: Germany
<br> Best by date: 05/25/2021
<p>This is a well-made Hefeweizen, exactly what to expect from the style. The yeast imparts a beautiful just ripe banana with a decent hit of clove. The wheat is there to balance out all of the yeast character. Nothing else to say really. If you like Hefeweizens, this is a winner but it won’t make you a believer if you don’t. <b>Rating: 5/5</b><p>
<h3>Day 10: O'Shea's Robust Stout</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-Se2yfsilSqc/X9rKsYa5UQI/AAAAAAAAXDM/J2rUsBdphyEhVTCVz1CtgIzoJX2N4OrqQCLcBGAsYHQ/s800/robusto.jpg">
<br>Origin: Ireland
<br> Best by date: 28 AUG 2021
<p>Wow. This is just not good. Starts off with a nice roasty malt before devolving into weirdness. I don’t know if it’s the yeast with the roast but you get this black licorice thing that is just unrelenting. There is some fresh mint hiding in there too. Maybe you will enjoy this more if you love licorice? On the positive side, it is the highest ABV so far and you don’t taste it so the weird roasty anise flavoring is doing some good. <b>Rating: 2/5</b></p>
<h3>Day 11: Kristoffel Belgian White</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-E8Q40YIP0NQ/X9rLIdsi1II/AAAAAAAAXDU/dliKrSFMJHQEvAxyGq3PLOHEd9r2hgtwgCLcBGAsYHQ/s800/krisblonde.jpg">
<br>Origin: Belgium
<br> Best by date: 10/28/2021
<p>This is supposed to be a Belgian witbier, known for the addition of orange peel and coriander. This beer is true to that, but is heavy handed on the orange peel. Starts off with a light white bread wheatiness before you get hit with wave after wave of dried orange peel. I don’t get any coriander. All that said, it’s light, refreshing, and very fruity; easy and tasty drinking. <b> Rating: 4/5 </b> </p>
<h3>Day 12: 1758 Belgian IPA</h3>
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<br> Origin: Belgium
<br> Best by date: 11/28/2021
<p>This is by far the best hoppy option so far. Mild sweet malt upfront with a bit of cracker before some great waves of bitter orange and a mouth drying bitterness. Unfortunately, I don’t get any Belgian yeast character - the fruitiness of the hops may be overriding any subtle esters that may be there. Maybe a touch of dried apricots? Regardless, if you’re looking for an IPA, this is the best of the bunch so far. <b>Rating: 4/5</b></p>
<h3>Day 13: O’Shea’s Hoppy Lager</h3>
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<br> Origin: Ireland
<br> Best by date: 28 AUG 2021
<p>Hoppy lagers in general can be a difficult balance to find. Typically, you have a lager base that is quickly overwhelmed by hops and their bitterness. Unfortunately, this beer follows the same path. Barely any malt character, clean lagering, then just an absolutely dominating lemon citrus pith blend hop character with a lasting bitterness. <b>Rating: 3/5</b></p>
<h3>Day 14: Imperium</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-ta-q0LCShAo/X9rL3waMR2I/AAAAAAAAXDs/m6vszHQPMwo40W58KIibFL1FWJYo0_I6ACLcBGAsYHQ/s800/imperium.jpg">
<br> Origin: Belgium
<br> Best by date: 09/07/2021
<p>Green bottled Euro pale lagers have had some highs and lows in this pack so I was cautiously optimistic coming into this. Unfortunately, this one just doesn’t hit the right notes. A weird sweetness hanging around with a slight cider note. The finish is grassy and begging for a bit more bitterness to balance the beer out. On the upside, it wasn’t skunked. Brens is still green bottle champion. <b>Rating: 3/5</b><p>
<h3>Day 15: O’Shea’s Irish Red Ale</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-4_4WRGnHwlw/X9rMHw34i5I/AAAAAAAAXD0/pgOPDOaArpws5gNpkzx7no_ygSkw6-P5ACLcBGAsYHQ/s800/irishred.jpg">
<br> Origin: Ireland
<br> Best by date: 28 AUG 2021
<p>This is a surprisingly true-to-style Irish red ale. O’Shea’s has had the largest variance in quality during this calendar but this one is well made. There’s a good amount of freshly toasted bread with a good amount of yeast esters that are mildly wine like. Some sips can be a bit much on the level of roast. Bitterness is bit more than expected but I am nitpicking, it’s a well-made true to style Irish red ale.<b> Rating: 4/5 </b></p>
<h3>Day 16: Sezoens Belgium Blonde</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-2l2qqgXf1OY/X9rMSt28oHI/AAAAAAAAXD4/P63pYiUfWqU9hjaXT3SZVWJsdTen9gbUQCLcBGAsYHQ/s800/IMG_9676.jpg">
<br> Origin: Belgium
<br> Best by date: 07/14/2021
<p> <p>This had some mild, malty honey like sweetness upfront. Mild pear like esters before some serious hop character. This is again where the beer lacks balance. When someone says double dry hopped what comes to mind is the fun hop characters like citrus or pine. In this case, it just ends up being herby and bitter. There is also some buttered popcorn lingering around. <b>Rating: 3/5</b></p>
<p> These beers continue to surprise with everything from straight up not good to super happy to drink. Come back in 8 days for the <a href="https://www.forksandforties.com/2020/12/aldi-beer-advent-calendar-2020-review_24.html">stunning conclusion and the obligatory power rankings.</a> </p>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-41823722165377239032020-12-08T19:04:00.003-08:002020-12-21T05:41:05.542-08:00Aldi Beer Advent Calendar 2020 Review Beers 1-8<img alt class="fullwidth" src="https://1.bp.blogspot.com/-kbFihIhEjlo/X9AzRZqiUNI/AAAAAAAAW2k/41GpynPb3jk1aYa65ynNaprsH_Iw_X3cgCPcBGAYYCw/s800/box_close.jpg">
<p>
Let’s go back to another lifetime. It’s November 4th, 2020. The day after the election. No winner had been declared, John King had become an Internet sensation, and slow counting Nevada memes weren’t even a thing yet. With all this uncertainty in the world, one thing was certain: I was heading to Aldi.
</p>
<p>
Aldi’s beer advent calendar made its debut in 2019, building on the existing hype of the wine and cheese calendar offered in the past. In 2019, I wrestled with buying the beer calendar but ended up passing. For some reason, the fact there were repeats in a $50 package bothered me. I want 24 different beers for 24 days. Then 2020 came in to rectify the problem. The second I saw 24 different beers, even for the same $50, I jumped into action, researching like Dexter (reference once again relevant with the reboot).
</p>
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<p>
In specific corners of the Internet, the day Aldi releases its advent calendars might as well be Black Friday, if not Christmas itself. For weeks our local store had signs up explaining the process and limits. Aldi-focused influencers (there is a shockingly large number of them) had Q&A’s to let the fans know how to handle the experience. Just like any other obsessive part of the Internet, they were filled with opinions and rampant speculation.
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<p>
My store opened at 9:00 AM and based on what I read, beer calendars were not the hot ticket item so I rolled in at 8:30 AM. I did not understand what I signed up for. I was the 15th person in line. A store employee came through the line handing everyone tickets for whatever alcohol calendars they wanted, limited to two per person for each calendar. As she went through the line and people got 6 tickets each, I started to become nervous that I was going to miss out. I also started to feel self-conscious; was I the lame one for not buying a shit ton of Aldi alcohol repackaged like The Price Is Right's <a href="https://www.youtube.com/watch?v=pyiMiLGfAQ0" target="_blank">punch-a-bunch</a>? When the employee got to me, to my relief, she still had tickets for all 3 calendars. I sheepishly stuck to the plan and only got the beer calendar. I only have one word to describe how I felt: jubilated. I had researched, planned, and executed and things had gone perfectly, or so I thought.
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<p>
As I stood outside, the line behind me grew longer and longer. It was almost silent except for one chain-smoking middle-aged woman discussing the election on her phone quite loudly. Ten minutes before the store opened, there were at least 40 people in line and excitement started to grow. People started asking about the non-alcoholic calendars and the employees informed everyone that those were first come, first serve. This threw me into a tailspin. I had planned on grabbing their ever-popular cheese calendar and I was just envisioning those <a href="https://www.latimes.com/archives/la-xpm-1998-nov-28-mn-48545-story.html">Furby</a> trampling videos from the late 90’s.
</p>
<p>
I didn’t have long to panic. The doors opened. It was on. I made a beeline for the cheese and grabbed my calendar. Then I snagged myself an iced tea and cashed in my ticket for the beer calendar. It was a successful trip but the store was filled with chaotic energy. I was one of the first people to pay and head out. Around me, carts were overflowing with calendars filled with cheap booze. As I was leaving, two women who lowered the average shopper age by at least 20 years were exclaiming how exciting this whole thing was. The store clerks, who did an incredible job, were shocked at how obsessive all the customers seemed to be.
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<p>
Fast forward to the present and this box of beers had become the Siren of my home office. Truth be told, in my thirty-some odd years of life, this was my first real advent calendar (I don't count that Vista Bay calendar I reviewed last week). I have been clamoring to open these and get my thoughts on the Internet. I am going to roll these reviews out in 8 beer chunks leading up to Christmas. I have a newly designed, totally original, rating system from 1 to 5. 1 is awful, I would not drink it, even if it were free; actively offensive. 2 is I would drink if it were free but I would have to grin and bear it. 3 is totally middle of the pack, average, would be happy to drink for free but likely not buy for myself. 4 is a solid beer and I would happily drink it for free and may buy it for myself. 5 is a good beer that I would be willing to buy and would want to reach for another. This scale does not indicate how true to style the beer is. So, without further ado, here are reviews for the first 8:
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<h3>Day 1: Wernesgruner</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-QqvKfxtN8-A/X9A9ACPHjtI/AAAAAAAAW3k/46czTGSEyHMPlrN7c14w3RTguuChlrl-QCLcBGAsYHQ/s800/wernes.jpg">
<br>Origin: Germany
<br> Best by date: 07/08/2021
<p>
This beer is available year-round at my local Aldi. There is a strong honey note that is undeniable. The hops add a very spicy, herbaceous Old World hop note with a welcome amount of bitterness. The lagering is very clean, there are no off flavors. This is true to style; if you like a German pilsner, you will enjoy this. For my personal tastes, if it were a bit drier (not to say it's sweet), this would be in my fridge all the time. Day 1 comes storming out of the gate. <b>Rating: 5/5</b>
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<h3>Day 2: O’Shea’s Session IPA </h3>
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<br>Origin: Ireland
<br> Best by date: 28 AUG 2021
<p>
As advertised, this beer is light on body but packs a lot of hop punch. There’s not much malt character and no sweetness, but loads of hops. Hops impart an aggressive lemon zest with a touch of pine playing the back notes. It does have a decent amount of bitterness as expected. There was a little bit of a cardboard note indicating this beer could be on the older side. This beer is totally inoffensive but there are way better session IPA’s in the world. <b>Rating: 3/5</b>
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<h3>Day 3: Brens</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-iPYrgUeNC8Y/X9AzWOszi0I/AAAAAAAAW3M/6Ug7s2EwpgcWyWeLP2bVWIcyLxe6LD-lQCPcBGAYYCw/s800/brens.jpg">
<br>Origin: Belgium
<br> Best by date: 09/26/2021
<p>
I legit cannot get past how this looks like a movie prop for a Becks, it is eerily similar. The red foil label is a dead ringer. Not surprisingly, this is a Euro Pale Lager and it does it well, very true to style. Very light with clean lagering with some grassy German hops in the back without being bitter. There is a little bit of paper hanging around, indicating it could be on the older side. For a green bottle, I did not get any skunky notes.<b>Rating: 4/5</b></p>
<h3>Day 4: O’Shea’s Celtic Wheat </h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-XQPDCnH9UwU/X9AzWziPQ5I/AAAAAAAAW3M/miMiC7z3HOkBlfF1dLkRpE4CD1Uu-0pqgCPcBGAYYCw/s800/celtic.jpg">
<br>Origin: Ireland
<br> Best by date: 28 AUG 2021
<p>
What is this? Celtic wheat seems like a “cute” way for an Irish brewery to make a wheat beer. I assumed this was going to be a Witbier or a Blue Moon clone but it's nothing like those. It’s malty sweet upfront, almost like it wasn’t fully fermented followed by a large amount of herby world hops. Maybe a hint of citrus hanging around? This beer is so much nothing it is hard to even talk about it. Definitely not something I would reach for again. <b>Rating: 2/5</b>
</p>
<h3>Day 5: Kristoffel Bruin</h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-A4hwv6mNcwA/X9AzXlFqvZI/AAAAAAAAW3I/KCbeq6OBIhM5DtzZJcpacj5Wt0aXI8rPACPcBGAYYCw/s800/kri.jpg">
<br>Origin: Belgium
<br> Best by date: 01/28/2022
<p>
The first dark beer of the calendar! Described as a “Belgian brown ale,” I was confused whether this was supposed to be a dubbel or just a brown ale fermented with Belgian yeast. The bottle even says Abbey style to add to the confusion. It has mild caramel malty notes with mild sweetness and a great amount of clove character from that Belgian yeast. It’s fairly dry on the back. None of this comes together in the way an impressive Abbey Ale does. It’s kind of like a dubbel lite. I certainly don’t hate it but would much rather have a true dubbel. <b>Rating: 3/5</b>
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<h3> Day 6: O’Shea’s Irish Lager </h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-Plak6Z-xwQU/X9AzX0Jih9I/AAAAAAAAW3Q/RexMpcIGj4s-2pfGsrp2H_xoykNFJ7oIgCPcBGAYYCw/s800/lager.jpg">
<br>Origin: Ireland
<br> Best by date: 28 AUG 2021
<p>
Per internet sleuthing, this should be a helles. Helles style beer is known for this beautiful malt character without sweetness and a soft, not bitter finish. This beer doesn’t hit any of these marks. It has a malt sweetness that screams of extract and is possibly under-attenuated. You get grassy hops on the back with moderate bitterness. A bit of paper indicating it may be on the older side to round it out. This beer does not come together at all. <b>Rating: 2/5</b>
</p>
<h3> Day 7: Saint Alena </h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-gdDa0Nf5VGY/X9A8_j90quI/AAAAAAAAW3s/umNE5WUqMY06Xb4I7fTxENWugJjJCFz5gCPcBGAYYCw/s800/saint.jpg">
<br>Origin: Belgium
<br> Best by date: 09/29/2021
<p>
Another Euro Pale Lager, and after enjoying Brens I was excited to try this one. Is this supposed to be a Saint Pauli’s knock off? It is very light, no malt character, and compartively has a large amount of grassy hops. The finish has more bitterness than expected. Something about this just didn't come together for me, probably too much bitterness? Doesn't even come close to the Brens, I didn't even enjoy it. <b>Rating: 2/5</b>
</p>
<h3> Day 8: O'Shea's Grapefruit India Pale Ale </h3>
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-kdxW32op3kE/X9AzXRIhNvI/AAAAAAAAW3M/xcFvB0oqXTgnNcoeqCHkwI2vO8pP-E65QCPcBGAYYCw/s800/grapefruit.jpg">
<br>Origin: Ireland
<br> Best by date: 28 AUG 2021
<p>
On day 8, I am starting to learn a little bit. I am learning that I don’t love the O’Shea’s offerings, but I think my tune may be changing. This is a totally drinkable IPA. There's a good amount of body without being sweet or malty that holds up to the rest of the flavors. The hops and grapefruit merge well into a general citrus note with a pronounced pithy bitterness. I wish it had more grapefruit. But as is, a total middle of the road west coast IPA - solid but won’t be setting the world ablaze. <b>Rating: 4/5</b>
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<p>
The first 8 days have been an interesting mix of styles with an interesting mix of tastes. In 8 more days, tune back in for the newest bunch. Part 2 <a href="https://www.forksandforties.com/2020/12/aldi-beer-advent-calendar-2020-review_16.html">here</a>.
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Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-8632953934945093962020-11-30T09:46:00.006-08:002020-12-08T19:23:36.087-08:00Vista Bay Advent Calendar 2020 Review
<img alt class="fullwidth" src="https://1.bp.blogspot.com/-UG4fpsQKVRg/X8UqliufJKI/AAAAAAAAWrQ/VK79VOTq40M9oZe2ESTD66fQRJgt0xknwCPcBGAsYHg/s800/IMG_9271.HEIC">
<p>I hadn’t planned on buying this advent calendar and in fact, when I woke up early and went to Aldi the day they were released, I totally skipped over it. I'll save my recount of adventures in buying advent calendars at Aldi for when I do my beer calendar review but I felt totally fine skipping over this. Fast forward 3 weeks to shopping for Thanksgiving; I have a cart filled with cream and butter and there it was. A large display of pale blue boxes calling out to me. I couldn’t resist it any longer, I figured worst case, it was a slightly more expensive 24 pack of White Claws. </p>
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<p>Based on the chaos that was advent calendar release day, I was surprised to even find these still in the store. But the longer I thought about it, it felt totally reasonable. It’s winter. Who wants a summer drink in the dead of winter? Bud Lights seltzer made special holiday flavors to keep people interested during the winter months. But also who is the market for this? I view the hard seltzer crowd as young people trying to get fucked up or the health conscious you normally see in a Mic Ultra ad. I assume the Venn diagram for advent calendar shoppers and hard seltzer enthusiasts is two separate circles. </p>
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<p>
Shortly after purchasing these, I was hit with a 1-2 punch of buyer’s remorse. I totally forgot that I had tried 3 of their normal flavors and they all fell flat. They all had a cheap alcohol or medicinal aftertaste to them. Then when I was looking at the box at home, I realized that each can was 74 calories. That's odd, most of these are normally 100 calories. It was then that I realized these are 8.5 ounce cans. A full 3.5 ounce short of a normal can. Trying to put a positive spin on it, if you're self-conscious about your small hands, maybe this would make them look bigger? Because of these disappointments I said fuck it and just opened the calendar over Thanksgiving. 2020 is the debut year of the hard seltzer advent calendar and I needed to be part of its legacy.
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<p>
There are 12 flavors and each appears twice in the calendar. Only 3 out of the 12 are available at Aldi year round: black cherry, ruby grapefruit, and coconut mango. The verdict? It’s fine. All of the seltzers were lacking flavor. I know the jokes about seltzers; they saw a Skittle once and that’s what they taste like, but these suckers are bland. With the $35 price tag<sup><a href="#fn:price" id="fnref:price">1</a></sup> you are better off getting 24 hard seltzers from another brand and just randomly grabbing one from the fridge each day. But if you are the type of person that buys a Vista Bay Christmas ornament (as seen below), 100% buy this. Full review of each flavor below.
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<h3>Peach</h3>
<p>
Imagine if peach rings were in a hard seltzer. I was left wanting more peach. Totally fine though. Would drink at a pool.
</p>
<h3>Passion fruit</h3>
<p>
Full disclosure, we purchase Aldi’s 0% alcohol passion fruit seltzer all the time. This tastes almost identical to that, but watered down. There is a borderline grape soda thing going on. Tropical and refreshing, would drink at the pool.
</p>
<h3>Raspberry Lime</h3>
<p>
Without a doubt, my favorite. You get a candy like raspberry note cut by enough artificial lime to balance it out. Would definitely drink at the pool.
</p>
<h3>Blood Orange</h3>
<p>
This is not great. I don’t know what it is about the orange flavoring but this tastes like plastic bottle, bottom shelf vodka. Would not drink at the pool.
</p>
<h3>Blueberry</h3>
<p>
Honestly, this tastes like blueberry Pop-Tarts. I am still very unsure how I feel about it. Would possibly drink at the pool.
</p>
<h3>Green Apple</h3>
<p>
This tastes exactly like you’d expect. Not into it. Not for the pool.
</p>
<h3>Tangy Lemon</h3>
<p>
Really just a hint of lemon extract. This one could have really benefitted from additional flavoring. I would still drink it at the pool.
</p>
<h3>Mandarin Lime</h3>
<p>
Honestly, if you told me this was a plain hard seltzer I would believe it. No mandarin at all. Hint of lime? Maybe someone was zesting a lime the night before in the room adjacent to yours. It’s barely there. The alcohol portion is surprisingly solid, doesn’t taste like medicine. Would drink at a pool.
</p>
<h3>Ruby Grapefruit</h3>
<p>
The flavor is not terribly strong but tastes like a watered down grapefruit non-alcoholic seltzer. Would drink at a pool.
</p>
<h3>Mango Coconut</h3>
<p>
The aroma is all sweet mango purée. Taste follows with upfront mango and a bit of that coconut Malibu on the back. No weird lingering alcohol. Would drink at a pool.
</p>
<h3>Black Cherry</h3>
<p>
Cherry always runs that risk of being like cough medicine. This one is surprisingly refreshing. Would drink at a pool.
</p>
<h3>Strawberry</h3>
<p>
This is strawberry candy that reminds me of Now and Laters. The smell is strong but the taste is a bit subdued. Would drink at a pool.
</p>
<h3>Obgligatory Power Ranking</h3>
<p style="text-align: left;"></p><ol><li>Raspberry Lime</li><li>Black Cherry</li><li>Peach</li><li>Mango Coconut</li><li>Passion Fruit </li><li>Ruby Grapefruit</li><li>Strawberry</li><li>Blueberry </li><li>Mandarin Lime</li><li>Tangy lemon</li><li>Green Apple</li><li>Blood Orange</li></ol>
<p></p>
<div class="footnote" style="text-align: left;">
<ol>
<li id="fn:price">Our store actually put these on clearance for $25. I personally feel like this is a fairer price but still a bad value. <a class="footnote-backref" href="#fnref:price" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
</ol>
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Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com2tag:blogger.com,1999:blog-1259268250858115448.post-17206869184866487242020-06-30T09:12:00.000-07:002020-06-30T09:12:57.807-07:00Breakfast Tacos<div class="separator" style="clear: both; text-align: center;">
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<p>I like eggs. Do you like eggs? Normally I'm a sunny-side-up or over-easy kind of guy, but after being drawn in by Kenji's recent "Late Night Migas" video on YouTube (during a late night of my own) I felt compelled to make some breakfast tacos.</p>
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<p>These boys were pretty simple to make: eggs, diced potato, and chorizo, scooped into a steamed tortilla. There's no need to go fancy on anything—they're breakfast tacos for chrissakes—but I did use some leftover homemade chorizo from the freezer. Normally you want ample fat in your ground meat when making sausage, but this stuff is a bit extreme. If I had to ballpark it I'd say it's 10% meat, 10% connective tissue, and the rest a mixture of pork fat and dried chilis. Not much meat to chew on, but it seasons an egg scramble pretty well.</p>
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Natehttp://www.blogger.com/profile/16037026050423103627noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-79049354627330274772017-07-08T16:28:00.000-07:002017-07-08T20:31:16.927-07:00A Review of Sandor Katz's The Art of Fermentation<img class="fullwidth" src="https://1.bp.blogspot.com/-OGiSHvpYz5Q/WWF1Zx3_LeI/AAAAAAAABAQ/cE6YsNslEXUl4aa-3zY8cUzntjtnTAEmwCLcBGAs/s600/broccoli.jpg" />
<p>When searching for new food-related books to check out, I—ever the twat-snob—always peruse the James Beard awards from years past. That's how I ended up with a copy of <em>The Art of Fermentation</em>, which currently sits on the desk in front of me. The book is emphatically not a cookbook, as it's remarkably devoid of fine-tuned recipes and detailed step-by-step instructions. Instead, it serves more as an exploration of and a testament to the endless variety of possibilities that fermentation presents. For me, a scientist who clutches to the notions of measurement and reproducibility, this could be considered a hard sell. But judging from my countertop and fridge, which fucking runneth-over with fermenting veggies, hot sauce, cultured butter, buttermilk, vinegars, and a cherry country wine<sup id="fnref:jars"><a class="footnote-ref" href="#fn:jars" rel="footnote">1</a></sup>—all wild-fermented—I'd have to say the book is wildly<sup id="fnref:wild"><a class="footnote-ref" href="#fn:wild" rel="footnote">2</a></sup> successful.</p><a name='more'></a>
<p>First let's be clear here: I'm squarely within the target audience for this book. I've been brewing beer for years, have sporadically maintained sourdough starters since I was in college, and am all-around DIY-curious. However, I'm also uptight (just ask my fiance) and am in sore need of Sandor Katz's coaxing to <em>'fucking loosen up a bit, jeezus'</em> <sup id="fnref:jeezus"><a class="footnote-ref" href="#fn:jeezus" rel="footnote">3</a></sup>. Katz has a way of convincingly portraying just how easy it is to get started fermenting, and this isn't the usual disingenuous "cooking is easy" (if you ignore 80% of the work) BS. It's <em>actually</em> dead simple to get started once you get past the typical post-Pasteurian hangups about "spoiled" food. Fermented vegetables are an ideal place to start because of their inherent safety, as Katz reassuringly points out<sup id="fnref:safety"><a class="footnote-ref" href="#fn:safety" rel="footnote">4</a></sup>. Take some vegetables. Chop them up (or not). Add some salt to taste, maybe some water too if you want a brine. Cram it all in a jar, make sure the solids are covered in liquid. Check it every day and wait until it smells and tastes funkily delicious. THAT'S IT.</p>
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<p>And while vegetables are a great point of entry, they're only just the tip of the barrel of bananas. Most everything you'd imagine fermenting is covered here, from alcoholic beverages to grains and starchy tubers, dairy products, seeds and beans, meat/fish/eggs, and more. There's probably even an anecdote tucked away somewhere on how to ferment an old Rugrats VHS tape, I just haven't stumbled across it yet.</p>
<p>Of course, along the way Katz also includes some discussion of the purported health benefits (and dangers) of fermented foods, and for a man who is clearly a fermentophile he gives a fairly even-handed and credible account. The book is well-researched, and it's heartening to see him reference a number of peer-reviewed scientific studies. In some of these modern "food revolution"-type books, science gets treated as some sort of vaguely malevolent ooze that's seeped into our food system, trashed our way of life, and (apparently) socked the author's mother square in her poor innocent mug. Not so much of that here, I'm glad to say.</p>
<p>On some level, Ferm's<sup id="fnref:ferm"><a class="footnote-ref" href="#fn:ferm" rel="footnote">5</a></sup> about getting back in touch with Nature and all that woozy hippie shit. It's like camping indoors. Just <em>try</em> to ignore Nature when that jar of fruit scraps and sugar water comes alive, frothing and gurgling at you<sup id="fnref:mother"><a class="footnote-ref" href="#fn:mother" rel="footnote">6</a></sup>, or when the paste of flour and water rises to spongy attention. Each process is like making something out of nothing, some kind of near-magical transformation, the same thing that's at the heart of so much of cooking. In his chapter on beer, Katz writes, "There is a section ahead covering malting barley, for those like myself who are obsessed with directly experiencing all these different transformational processes." These little transformations, so often hidden from our everyday lives, are great fuel for the fires of curiosity.</p>
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<p>But Ferm ain't just about physics and chemistry and biology. It's about Us. Fermentation traditions, oddly enough, emphasize both the variety and the commonality of human cultures. There is an enormous diversity and inventiveness—the history of shepherded fermentation is largely one of circumstance, availability, and ingenuity. And yet, emerging from this patchwork is a common set of patterns, one of which Katz makes explicit by coining the term "Kraut-chi". But in addition to its globally unifying nature, Ferm is intrinsically local and communal. Take whatever you have in abundance <em>right here</em>, <em>right now</em>, and preserve it in a sort of humble/edible time capsule. Transform it for your satisfaction and sustenance.</p>
<p>Anthropologist John G. Kennedy, writing about a variety of indigenous Mexican corn beer called <em>tesguino</em> and its neighborly labor-rallying effects, here dryly notes that "A man may choose to perform any task alone or to make tesguino<sup id="fnref:milkshake"><a class="footnote-ref" href="#fn:milkshake" rel="footnote">7</a></sup>, but the latter method is much preferred because of the time and effort saved, and because of the euphoria of group participation which is so lacking in the relative solitude of everyday life. This group camaraderie is of course considerably enhanced by the effects of the alcohol." And while pyschoactivity is great and all, it isn't a prerequisite for Ferm's camaraderie: old ladies (and others, I'm sure) get a kick out of sharing their sourdough and kombucha starters, while Katz himself mentions having lived in some sort of vaguely communistic-sounding arrangement in Tennessee. Ferm's communal pull also reaches through time and place, reconnecting us to forebears who experimented and explored, or diligently carried on their traditions that have since been refined and commercialized, for good and ill.</p>
<p>If you haven't figured it out yet, I'd highly recommend this book. And as a final note, I'll leave you with this quote from Katz, buried in a parenthetical in a section about—and I quote—"Chewed Potato Beer". It's apt as an epigraph for the whole damn book:</p>
<blockquote><p>"I offer this not so much as a recipe as a point of departure for adventuring experimentalists."</p></blockquote>
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<p><em>P.S. Stay tuned for future posts on fermenting</em></p><div class="footnote"><hr /><ol><li id="fn:jars"><p>In the time since writing the original draft, I've added more multicolored vegetable pickles, ginger bug (and subsequent ginger beer), two jars of wild-fermented experimental beer, a batch of cherry-scrap vinegar, and a sourdough starter. <a class="footnote-backref" href="#fnref:jars" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></p></li><li id="fn:wild"><p>See what I did there? <a class="footnote-backref" href="#fnref:wild" rev="footnote" title="Jump back to footnote 2 in the text">↩</a></p></li><li id="fn:jeezus"><p>Those aren't his words exactly. <a class="footnote-backref" href="#fnref:jeezus" rev="footnote" title="Jump back to footnote 3 in the text">↩</a></p></li><li id="fn:safety"><p>He quotes Fred Breidt, a microbiologist employed by the USDA, as saying, "As far as I know, there has never been a documented case of foodborne illness from fermented vegetables…Risky is not a word I would use to describe vegetable fermentation." <a class="footnote-backref" href="#fnref:safety" rev="footnote" title="Jump back to footnote 4 in the text">↩</a></p></li><li id="fn:ferm"><p>I can call you Ferm, right? <a class="footnote-backref" href="#fnref:ferm" rev="footnote" title="Jump back to footnote 5 in the text">↩</a></p></li><li id="fn:mother"><p>and later sits there looking like some kind of grim infant open-heart surgery. Vaguely malevolent indeed… <a class="footnote-backref" href="#fnref:mother" rev="footnote" title="Jump back to footnote 6 in the text">↩</a></p></li><li id="fn:milkshake"><p>To bring all the boys to the yard(work), so to speak. <a class="footnote-backref" href="#fnref:milkshake" rev="footnote" title="Jump back to footnote 7 in the text">↩</a></p></li></ol></div>
Natehttp://www.blogger.com/profile/16037026050423103627noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-22481386140965343202016-07-06T19:28:00.000-07:002016-10-16T09:23:55.908-07:00Houston Brewery Taproom Guide<p>
I have been fortunate to call Houston home for the past three years, and during that time I have ventured to many of its finest craft breweries. For the past year, I’ve been traveling extensively for work, and each time I visited a new city I meticulously researched which breweries to visit and how their tap rooms work, as it seems each one has its own rules and quirks. As such, I figured, hey, why not write up a summary of all the breweries in Houston in case someone doesn't know where to get started, or wants to figure out how to best spend their limited time in Houston. Or maybe, you are a Houston native just trying to figure out which brewery you want to visit next. To be clear, this article is NOT a power ranking of the breweries in Houston, it is solely about the experience of visiting the brewery and sampling their on-site beers. So before I get in to it, let's get the basics of Houston down.
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First, let’s break down how I grouped the breweries. Houston has the urban sprawl and it has it bad. That means you'll be driving pretty much everywhere you go, or Ubering if you've got boat loads of expendable income (which if you're in Houston may very well be true). There are two beltways around Houston: the 610 Loop and Beltway 8. From here on out, 610 will be referred to as the Loop and Beltway 8 simply as the Beltway. While within the Loop, driving anywhere else in the Loop rarely takes more than 10-15 minutes, barring traffic. Traveling from within the Loop to a location within the Beltway can take anywhere from 20-30 minutes. Getting to anything outside the Beltway from inside the Loop can vary from as little as 30 minutes to as much as an hour. Now, I'll get some flak for this but rarely do I try to leave the Loop, so leaving the Beltway can be quite the hike. Thankfully, Houston has a lot of other major highways, so even if you are leaving the Beltway, you're still only 30-45 minutes away from downtown. Keep that in mind when planning your trip! That being said, the Houston metro area covers a MASSIVE amount of land (insert everything bigger in Texas joke here) and for me to visit every brewery in this fine area is difficult. So while I did include 3 breweries in Conroe (a small city roughly 45 minutes north of Houston) on this list, I had to leave some breweries outside the Beltway off the list. This isn't to say they aren't great breweries, it just means I have yet to visit and can't accurately explain what they’re all about. But, I will update this article as I have more time to explore these breweries.
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One last piece of information before I jump into it: a beer tour in Houston, and in Texas in general, does not mean the same thing it means everywhere else. Before I moved to Texas, “beer tour” meant we were going to go into a brewery and someone that worked there would tell us the four ingredients, explain wort, and show off their big shiny fermenters. This is not exactly how it works in Houston. There used to be regulations in place stating that the only way a brewery could serve beer in-house was to offer a tour, so many breweries simply ran open houses and called it a tour. The Texas standard is to offer a piece of glassware and some arbitrary amount of tokens that can be redeemed for beer (generally 1 token = 1 beer), although this is not a steadfast rule. One other thing of note, almost no breweries in Texas can sell you their beer to go. In the write-ups below, I explicitly point out any place that offers a true tour if you are interested in seeing how their beer is made. Additionally, I have tried to outline key information that you might find useful if you are planning to visit Houston breweries, including their staple beers, my favorite of their beers, and if they have food on site. Finally, anything marked with an asterisk, I consider to be one of my top five brewery experiences in Houston.
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<h2>In the Loop</h2>
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<h3>Saint Arnold Brewing Company *</h3>
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<p>Saint Arnold is not only the oldest craft brewery in Houston, but the oldest craft brewery in the state of Texas, and this is reflected in their beer list. They have a TON of staple beers available year round in addition to five seasonals, four Icons, and other limited edition beers. What's even more insane is their ability to produce such a large number of consistently tasty beers. While you may not be blown away by all of them, you will certainly not be let down either. Their barrel aging program, aptly named Bishop Barrel, utilizes a wide variety of barrels and beers, and is frankly one of my favorites. They also produce the Icon Series, a quarterly one-off that is more experimental. Past examples include an American Roggenbier, Honey Saison, Mandarina Wheat, and a Texas Common. Visiting the brewery itself is impressive. It's a large facility with a massive beer hall, complete with long benches where you can post up with your friends and enjoy a brew. On Saturdays, the beer hall is packed with people, so if you don’t get there early, be prepared to stand or sit on the ground. Any other day of the week there is plenty of seating. Saint Arnold has earned its stellar reputation not only in Houston but in Texas by producing a large number of high quality beers that run the style gamut.
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<b>Staples</b>: Amber Ale, Ale Wagger, Weedwacker, Fancy Lawnmower, Santo, 5 O'Clock Pils, Elissa IPA, Endeavor, Art Car IPA, Boiler Room <br>
<b>Simeon's Favorites</b>: Pumpkinator, any Bishop Barrel (one off barrel aged beers), any Divine Reserve (one off single batch beers), Art Car IPA, Summer Pils, Boiler Room <br>
<b>Hours</b>: 11am-4:30pm Monday - Thursday, 11am-10pm Friday, 11am-3pm Saturday <br>
<b>Tours</b>: Offered on Saturday; 4 tokens + glass for $10 (it's a taster glass, not a full pint). Also open during the week for lunch and for a pub nights on Fridays where you can buy beer by the pint. Formal tours available every day they are open at various times.<br>
Tip: If you buy a pint glass, they will fill that instead of your taster glass, giving you even more beer. <br>
<b>Food</b>: Full menu for lunch each week day, limited menu during pub nights and tours. <br>
<b>Distribution</b>: Their year round and seasonal are currently in 12oz bottles and cans. Additionally, they offer bombers of assorted beers. <br>
<b>Dog Friendly</b>: No. <br>
<b>Website</b>: <a href="http://www.saintarnold.com">www.saintarnold.com</a><br>
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<h3>Buffalo Bayou Brewing Co*</h3>
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<p>Buffalo Bayou has not been around very long but has already created a name for itself by consistently producing out-there beers. How about a cream ale flavored like a gin and tonic? Sure why not. What about a bananas foster inspired brew? Totally. This is what makes visiting Buffalo Bayou's tap room so interesting: you simply never know what will show up on the draft list. One week it can be an entire tap wall of fruit flavored wits while the next week, an American style barleywine and IPA's. I will be the first to tell you that you will not like every single beer they make. They simply experiment too much for a single person to love every single beer that comes out, but it's impossible not to appreciate the work they put into their creativity. The taproom itself is inside the production brewery and they set up some picnic tables in the parking lot with tents to shield a bit from the sun. Seating can be extremely limited on a Saturday tour so come early or bring your own chairs. If you are looking to try some of Houston's most unique beers, Buffalo Bayou is a must.</p>
<b>Staples</b>: 1836, Great White Buffalo, More Cowbell, Sam's Daily <br>
<b>Simeon's Favorites</b>: Summers Wit, Figaro Figaro Figaro Fiiigaaaro, Gingerbread Stout, Sam's Daily Variants (Strawberry Shortcake, Key Lime, Sam's Wake and Bake, Gin and Tonic) <br>
<b>Hours</b>: 5pm-9pm Friday, 12pm-3pm Saturday<br>
<b>Tours</b>: On Saturdays; glass comes filled with beer + 3 tokens for $10. Every Friday a pub night is offered where beers are sold by the glass. Typically during pub night, one off test batches are sold. No formal tours; however, if you ask one of the employees they are happy to show you around. <br>
Tip: Typically, they post their tap wall on Twitter Friday evening before the tour. <br>
<b>Food</b>: There is typically a food truck parked right next to the brewery. <br>
<b>Distribution</b>: Their regular releases are canned, limited releases in 22oz bombers. <br>
<b>Dog Friendly</b>: Yes, but must be on a leash. <br>
<b>Website</b>: <a href="http://www.buffbrew.com/">www.buffbrew.com</a>
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<h3>8th Wonder Brewery</h3>
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<p>8th Wonder bleeds Houston. Named for the Astrodome, they have truly embraced the city of Houston. All of their beer names incorporate some part of Houston and the various cultures that inhabit it. The brewery itself is large and they arguably have the best outdoor area of any brewery in the city. Named Wonderland, it offers corn hole, bocce ball, plenty of seating, and the onsite food truck. In my mind, there is no better place to grab a beer outside than 8th Wonder. Many of their beers can fall flat depending on your tastes but their gose, Haterade, is one of my go-to beers to chug during the intense Houston summer. If you are looking to grab a brew outside or just want to bask in Houston pride, 8th Wonder has your number.</p>
<b>Staples</b>: Dome Foam, Rocket Fuel, IntellectuALE, Hopston, Alternate Universe <br>
<b>Simeon's Favorites</b>: Haterade, Pharmhouse, Rocket Fuel on Nitro <br>
<b>Hours</b>: 11am-10pm Monday-Thursday, 12pm-1pm Saturday, 12pm-6pm Sunday <br>
<b>Tours</b>: Open most of the week, $15 gets you a glass + 3 tokens or $10 gets you a plastic cup + 3 tokens. No formal tour. <br>
Tip: Tuesday-Thursday they offer a flight of 4 beers + 1 token for $10 which is a great way to try many of their offerings without getting wasted. <br>
<b>Food</b>: <a href=" https://twitter.com/eatsieboys">Eatsie Boys</a> truck is usually on site. <br>
<b>Distribution</b>: Staples available in cans. <br>
<b>Dog Friendly</b>: Yes but only allowed in the Wonderland (outdoor portion).
<b>Website</b>: <a href="http://www.8thwonderbrew.com/">www.8thwonderbrew.com</a>
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<h3>Town in City Brewing</h3>
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<p>Town in City is in an area of Houston called the Heights, located in the north-west corner of the Loop. The Heights is a neighborhood filled with eclectic shops and eclectic people, for that matter. Think of it as a paradise for aging hipsters who want to have families. Town in City is exactly what you would expect from brewery in the Heights - it is truly your neighborhood brewery. It is small, with both outdoor and indoor seating, and the indoor area very much feels like you are entering someone's home. They have food on site served out of a trailer that is permanently parked there. The bar offers their beers as well as cold brew coffee on nitro and shrubs (vinegar based drinks). Typically they have about a half dozen beers on tap with your usual array of styles. I personally really enjoy their City Porter which is extremely light bodied but still backs all the roasted flavors you would want from a porter - the perfect porter for Houston summers. Town in City is an interesting mix of brewery, hipster, and neighborhood which makes for an extremely laid back homey brewery.</p>
<b>Staples</b>: Mosquito's Revenge, Chipped Tooth, City Porter, City Amber, Uncommon Cowboy <br>
<b>Simeon's Favorites</b>: City Porter, White Oak Wit, Uncommon Cowboy <br>
<b>Hours</b>: 3pm-10pm Wednesday-Thursday, 3pm-12am Friday, 10am-12am Saturday, 10am-10pm Sunday<br>
<b>Tours</b>:Open Wednesday-Sunday, beer for sale by the glass. No formal tour. <br>
Tip: They offer a flight of their staple beers if you are indecisive or don't want to committ to one beer. <br>
<b>Food</b>: They offer a full menu of modernized bar snacks. I really enjoy their big pretzel with queso. <br>
<b>Distribution</b>: Draft only currently. <br>
<b>Dog Friendly</b>: Yes but must be on a leash. <br>
<b>Website</b>: <a href="http://www.townincitybrewing.com/index.html">www.townincitybrewing.com</a>
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<h3>Moon Tower Inn </h3>
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<p>Including Moon Tower on this list is a little strange. They are technically a brewpub, but first and foremost they are a hipster bar/restaurant. They feature a large number of taps and have an impressive menu of food. However, of those many taps, 5 typically have Moon Tower brewed beers. From what I have seen, their beers typically show a good range of variety, and if you're not big on anything they brewed, they have plenty of other local beers available. They are best known for their unique game hot dogs, such as elk with bacon and cheddar, and delicious hamburgers. No matter how many other people are at Moon Tower, it always seems like the food will take an hour to get to you- just be prepared to wait. It’s definitely worth the wait. Plus, who cares about waiting a bit for food when you are sitting outside drinking some tasty craft beer? All of the seating is outdoors so plan accordingly. On a nice day, there is nothing better than kicking back with a crazy hot dog and a cold craft beer. </p>
<b>Staples</b>: No true staple beers, taps rotate quickly here. <br>
<b>Simeon's Favorites</b>: 2nd Ward Stout, Amber Alert <br>
<b>Hours</b>: 12pm-2am Monday-Thursday, 12pm-3am Friday-Saturday, 12pm-12am Sunday<br>
<b>Tours</b>: This works like a brewpub so you can enjoy their beers or other local brews by the glass. No formal tours. <br>
Tip: Beer here can be on the expensive side ($6-$7) and are served in 12oz plastic cups. Pay $10 once for a 16oz pint glass with a koozie (and filled with beer) and you can bring that back any time. <br>
<b>Food</b>: Full menu available with game hot dogs and inventive burgers. <br>
<b>Distribution</b>: No. <br>
<b>Dog Friendly</b>: No. <br>
<b>Website</b>: <a href="http://damngoodfoodcoldassbeer.com/mti/index.html">damngoodfoodcoldassbeer.com</a><br>
<h2>Just Outside the Loop </h2>
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<h3>Whole Foods Brewing </h3>
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<p>This is the first Whole Foods in the country to have an on-site brewery and it is surprisingly awesome. They feature a very nice modern bar serving a large selection of their house brewed beers. They have the expected beers such as pale ales and hefeweizens, but they also run the gamut of styles. While it might seem weird to have a brewery in a grocery store, it works to their advantage. They often feature food-infused beers, such as hatch chili, lemon, sweet potato, tangerine, and so on. They also produce a lot of collaborations with other Houston breweries, which makes for very interesting beer. As it is a small brewery, collaborating gives them the flexibility to have an ever evolving tap list that changes every week. The bar itself is very sleek but small, and can get quite backed up on Trivia night (Thursday). Not into beer? They also serve wine. This is the best grocery store brewery experience you will ever have (I'm not even sure if there is another?).</p>
<b>Staples</b>: Post Oak Pale Ale, FlasheWeizen (taps rotate quickly here) <br>
<b>Simeon's Favorites</b>: Bombay Doors, FlasheWeizen, No Escape <br>
<b>Hours</b>: 1130am-930pm Monday-Saturday, 12am-930pm Sunday<br>
<b>Tours</b>: This works like a brewpub so you can enjoy their beers or other local brews by the glass. Formal tours are offered on Thursday evening. <br>
Tip: They offer flights of any four beers for $10 <br>
<b>Food</b>: They have bar food and if you're not interested in that, it is inside a Whole Foods.... <br>
<b>Distribution</b>: Currently draft only and can only be found at Whole Foods Bars <br>
<b>Dog Friendly</b>: No. <br>
<b>Website</b>: <a href="http://brewing.wfm.com/">brewing.wfm.com</a> <br>
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<h3>Brash Brewing Company *</h3>
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<p> Brash's history is long and interesting so I will not get into it in this blurb, but for just over a year their Houston brewery has been churning out hits. Brash is best known for their hoppy beers and their stouts. If you are not into either, you may have trouble finding something you like but if you like either, boy , are you in for a treat. Their IPA's are some of the best the city has to offer and their stouts I would rank with the best of them (especially Cortado). The brewery itself has a bar wall featuring their own beers and guest beers, all of which can be purchased by the glass - works exactly the same as a bar. There is ample picnic table seating within the brewery and outside. The brewery also has copious amounts of old arcade games for your pleasure, including but not limited to BurgerTime and Spy Hunter. One important thing to note, the music playing in the brewery is from a heavy metal jukebox so if you are actively against metal, you may not have a good time. That being said, I personally do not love metal but the beer and arcade games more than make up for it.</p>
<b>Staples</b>: EZ7, Pussy Wagon, Cali Green<br>
<b>Simeon's Favorites</b>: Cortado, Smoglifter, Fancy Sauce <br>
<b>Hours</b>: 5pm-12am Thursday-Friday, 12pm-1am Saturday, 12pm-8pm Sunday<br>
<b>Tours</b>:All beer bought by the glass. No formal tours. <br>
Tip: Bring quarters, they have a boatload of old arcade games that make for a great time. <br>
<b>Food</b>: Food truck typically on site Thursday-Sunday. Outside food is also allowed. <br>
<b>Distribution</b>: They have started canning a few of the staples and crowlers are available to-go from the brewery. <br>
<b>Dog Friendly</b>: Yes, but must be on a leash. <br>
<b>Website</b>: <a href="https://www.facebook.com/Brash-brewing-company-229796680431006/">Brash's Facebook</a> <br>
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<h3>Karbach Brewing Co. *</h3>
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<p>Over the past three years, Karbach has gone from a great local brewery to a force to be reckoned with. Karbach has a long line-up of staple beers as well as a wide variety of seasonals and an amazing barrel aging program. Any beer drinker, will find at least one beer at Karbach that suits them. With all this beer they are turning, the facility has grown quite a bit. The brewery itself is segmented into two parts: the Biergarten and the brewpub. The Biergarten is an open outdoor seating area that runs on the token system like the rest of Houston. This is also where you would go if you wanted to tour their large facility. When you visit the brewery, seeing their barrel aging room is a lot of fun as they are constantly experimenting with their barrel program. The brewpub is as it sounds: a full restaurant where you can buy many of their beers by the glass. They take their food program just as seriously as they take the beer so expect some solid food. If you're looking for a good dinner while you sample your beer, Karbach's brewpub is a good spot to do it.</p>
<b>Staples</b>: Love Street, Hopadillo IPA, Weekend Warrior, Weiss Versa Wheat, Sympathy for the Lager, Rodeo Clown Double IPA <br>
<b>Simeon's Favorites</b>: Weiss Versa Wheat, Bourbon Barrel Hellfighter (BBH), Karbachtoberfest, F.U.N. Series beers (barrel aging program) <br>
<b>Hours</b>: 11am-9pm Sunday-Monday, 11am-930pm Tuesday-Saturday<br>
<b>Tours</b>: Karbach offers a tour similar to the other breweries in Houston inside what is now called the Biergarten. You pay $9 for a 9oz glass and 4 tokens (one specialty token) or $12 for a 16oz glass and 3 tokens (one specialty). They also offer scheduled tours of the brewery itself; you’ll be informed of the tour times when you purchase your glass and tokens. If you are eager to go, these tours can fill up quickly on the weekends so arrive early. Additionally, they have opened a brewpub with a full menu and beers that can be purchased by the glass. <br>
<b>Food</b>: Restaurant brewpub on site; I personally like the pretzel and the Korean fried chicken. Be careful though, entrees can be expensive. <br>
<b>Distribution</b>: All regular and seasonal releases are canned, all limited beers are bottled in 22oz format. <br>
<b>Dog Friendly</b>: Only in the Biergarten and must be on a leash. <br>
<b>Website</b>: <a href="http://karbachbrewing.com/">karbachbrewing.com</a><br>
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<h2>Outside the Loop </h2>
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<h3>Spindletap Brewery</h3>
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<p>Spindletap is a relative newcomer to the Houston beer scene. Their taproom is both indoors and outdoors, but primarily indoors. It is an extremely modern air conditioned taproom with plenty of TV's for watching all the games. Think sports bar meets brewery taproom. Their beer tends to focus on the hoppy end with multiple pale ales, IPA's, and double IPA's. If you're not into hops, they also brew an ESB and a Blonde. Spindletap even offers a flight if you're indecisive and want to try them all. They also offer food in the form of simple burgers and hot dogs, which are prepared by a staffer on a flat top next to the fermenters. They also allow outside food if you would prefer something else. Spindletap is a solid brewery if you're in the area, but it is hard to recommend as a destination.</p>
<b>Staples</b>: Honey Hole ESB, Boomtown Blonde, Toolpusher Pale Ale, Hopper House Double IPA <br>
<b>Simeon's Favorites</b>: Pecao!, Honey Hole ESB <br>
<b>Hours</b>: 4pm-8pm Friday, 11am-7pm Saturday<br>
<b>Tours</b>: Tours are offered Friday and Saturday, where $15 gets you a glass + 3 tokens. Otherwise you can purchase beer by the glass or get a flight. No formal tours. <br>
<b>Food</b>: Hamburgers, hot dogs, and soft pretzel offered on site but you are also allowed to bring your own food. <br>
<b>Distribution</b>: Staples are canned. <br>
<b>Dog Friendly</b>: Outdoor area only (they have benches outside but this brewery is primarily indoors). <br>
<b>Website</b>: <a href="http://spindletapbrewery.com/">spindletapbrewery.com</a><br>
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<h2>Outside the Beltway </h2>
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<h3>11 Below Brewing Company</h3>
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<p>11 Below was founded by a couple of former oil engineers who aptly named their brewery after the size difference between a barrel of beer and a barrel of oil. Their main focus is on beers that you can drink in Houston weather and they nail it. All three of their staple beers, while different styles, are all easy to drink on a hot day without any loss in flavor. They also brew darker beers that are as aggressive as they are delicious. Negative Space is a personal favorite: a stout with its blend of cacoa nibs and ancho chiles. When visiting the brewery, they open their large garage-esque doors and let the open air flow through. There are plenty of picnic tables inside and out so you can take a load off while enjoying your beers. 11 Below is a fun brewery to visit and it will be fun to see what else they can produce as time goes on.</p>
<b>Staples</b>: 7 Iron, Oso Bueno, Color Blind<br>
<b>Simeon's Favorites</b>: Negative Space, Oso Bueno, Big Mistake <br>
<b>Hours</b>: 5pm-8pm Thursday, 12pm-3pm Saturday<br>
<b>Tours</b>: $10 gets you a plastic cup + 3 tokens. For an additional $5 you can upgrade the plastic cup to a pint glass. On Saturday, formal tours offered at various times during the afternoon.<br>
<b>Food</b>: Food truck typically on site. <br>
<b>Distribution</b>: Staples are canned. <br>
<b>Dog Friendly</b>: Yes but must stay in the outside area. <br>
<b>Website</b>: <a href="http://11belowbrewing.com/">11belowbrewing.com</a><br>
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<h3>Lone Pint Brewery *</h3>
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<p>If you're a craft beer nerd visiting Houston, Lone Pint may be the brewery you've heard the most about due to their ever popular Yellow Rose. I have been trying not to obsessively talk about beers in these blurbs, but Yellow Rose is a SMaSH (single malt and single hop) IPA and it is perfectly balanced. Regardless if you are visiting the brewery or not, if you are in Houston you owe it to yourself to try this beer. One thing I should point out about Lone Pint though, they are located in Magnolia which is a town about a 45 minute drive from downtown Houston - a drive I personally feel is well worth taking. The brewery is open air with picnic tables and with some of the friendliest beer pourers you will ever meet. All of the beer on tap is as fresh as can be and extremely tasty. Not to mention, this may be the best steal at any of the Houston area breweries: you get a 16oz glass with three pours for $10. If you are willing to take the drive out to Magnolia, do not hesitate to visit Lone Pint.</p>
<b>Staples</b>: Yellow Rose, Gentleman's Relish, Tornado Shark, The Jabberwocky, 667 Neighbor of the Beast<br>
<b>Simeon's Favorites</b>: Yellow Rose, Gentleman's Relish, Lily and Seamus <br>
<b>Hours</b>: 12pm-4pm Saturday <br>
<b>Tours</b>: $10 gets you a 16oz pint glass + 3 tokens. Formal tours offered on Saturday at various times throughout the afternoon.<br>
<b>Food</b>: Food truck typically on site. <br>
<b>Distribution</b>: Staples sold in 750ml bottles <br>
<b>Dog Friendly</b>: Yes but must be on a leash. <br>
<b>Website</b>: <a href="http://lonepint.com/">lonepint.com</a><br>
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<h3>No Label Brewing Co.</h3>
<p>No Label is located in a suburb of Houston called Katy, which is roughly 30 minutes west of downtown. Katy is not your typical suburb, it's absolutely massive. The brewery itself is absolutely massive as well - they have plenty of land and it is all open seating. If you visit the brewery on a Saturday for their open tour, it will become readily apparent that you are in the 'burbs - there are hundreds of families with their children and dogs. Out of all the breweries in Houston, this is at the top of the list for most kid friendly. They handle the large crowds fairly well with two remote beer stations and one fully manned bar in the brewery itself. However, if you visit on Saturday, make sure to bring your own chair, empty space here fills up very quickly and the limited seating they provide is almost instantaneously spoken for. I personally prefer avoiding the Saturday tour and going during the week when it's less crowded and you can buy by the pint. While No Label's staple beers are fairly standard, their Off Label series, one-off experimental beers, tend to be much more interesting - these come out about quarterly. Additionally, at the brewery they offer their Hop Solo series, which is a pale ale exclusively brewed with one hop.</p>
<b>Staples</b>: 1st Street Ale, El Hefe Weizen, Pale Horse Ale, Ridgeback Ale, Eleven Amp IPA<br>
<b>Simeon's Favorites</b>: Elda M. Milk Stout, Perpetual Peace, Off Label Series (one off experimental releases) <br>
<b>Hours</b>: 3pm-10pm Monday-Friday, 12pm-3pm Saturday, 12pm-6pm Sunday <br>
<b>Tours</b>: Offered on Saturday 4 tokens + glass for $10 (it's a taster glass, not a full pint). Also open during the week where you buy by the pint. Formal tours offered at various times on Saturday.<br>
Tip: If you buy a pint glass, they will fill that instead of your taster glass, giving you even more beer. <br>
<b>Food</b>: Food truck typically on site. <br>
<b>Distribution</b>: Staples and seasonal beers are bottled, Off Label beers sold in 22oz bombers. <br>
<b>Dog Friendly</b>: Yes but must be on a leash. <br>
<b>Website</b>: <a href="http://nolabelbrew.com/">nolabelbrew.com</a><br>
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<h2>Conroe </h2>
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<h3>Southern Star Brewing Company</h3>
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<p>Southern Star is the oldest of the breweries in Conroe and it shows. They have a massive facility which churns out all of their canned beers. They have a large indoor finished taproom (i.e., has air conditioning) with massive picnic tables. In the corner of the room you will find a long table where a staffer is preparing Russo's pizzas if you get hungry. They also have large amounts of seating outside. One thing to note about the taproom, they typically have beers that they also can, so if you are looking to find one-offs or experiments you are unlikely to be successful. You are, however, likely to find their stout, Buried Hatchet, on nitro which is very tasty. They also brew a wide variety of beers and their seasonals tend to be a good mix. They also have an annual beer, Black Crack, which is their Buried Hatchet aged on bourbon barrels which is worth hunting down. The only way to get on the floor and see the brewery is to take the tour, otherwise you'll be in the tap room. Southern Star has a very clean welcoming taproom and is a good place to grab a cold beer on a hot day.</p>
<b>Staples</b>: Bombshell Blonde Ale, Buried Hatchet Stout, Pine Belt Pale Ale, Conspiracy Theory IPA<br>
<b>Simeon's Favorites</b>: Black Crack, Valkyrie, Buried Hatchet <br>
<b>Hours</b>: 4pm-9pm Friday, 12pm-6pm Saturday-Sunday <br>
<b>Tours</b>: On Saturday, $10 gets you a 16oz glass + 3 tokens. On Friday and Sunday, you can buy the pint. On Saturday, formal tours offered at various times during the afternoon.<br>
<b>Food</b>: Russo pizza is sold in the corner of the taproom. <br>
<b>Distribution</b>: Staples are canned. <br>
<b>Dog Friendly</b>: Outdoor area only (they have benches outside but this brewery is primarily indoors). <br>
<b>Website</b>: <a href="http://southernstarbrewing.com/">southernstarbrewing.com</a><br>
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<h3>B-52 Brewing Company</h3>
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<p>B-52 Brewing is in a remote location in Conroe. In fact, if it weren't for the signs, the first time you visit you would be convinced you were going to a campground. The brewery is surrounded by trees and they have loaded the area with picnic tables and corn hole boards. They offer two versions of the tour (8oz glass or 16oz glass), each with three tastings. One of the three tastings is a specialty beer (typically their high ABV stuff). You also have the option to buy individual beers by the pint or half pint. They have a large number of taps and even feature guest taps from time to time. B-52 dabbles in traditional German style beers with their Pilsner and Berliner but also goes for it with their Golden Barleywine and their Breakfast Stout (one of my personal favorites). If you are looking for a tasty beer and some beautiful scenery to enjoy it in, look no further than B-52.</p>
<b>Staples</b>: Payload Pils, Wingman Wheat IPA, Schwarzbier, Liberator<br>
<b>Simeon's Favorites</b>: Breakfast Stout, Berliner Weiss, Schwarzbier <br>
<b>Hours</b>: 5pm-10pm Friday, 12pm-6pm Saturday, 12pm-5pm Sunday<br>
<b>Tours</b>: 8oz glass + 3 tokens for $8, 16oz glass + 3 tokens for $12. In both cases, only one of the tokens can be used for a specialty beer. Additionally, can purchase beer by the glass. No formal tours.<br>
<b>Food</b>: Food truck typically on site. <br>
<b>Distribution</b>: Some beers bottled in 22oz bombers. <br>
<b>Dog Friendly</b>: Yes but must be on a leash. <br>
<b>Website</b>: <a href="http://b52brewing.com/">b52brewing.com</a><br>
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<h3>Copperhead Brewery</h3>
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<p>Copperhead may be the smallest brewery on this list (possibly only slightly larger than Town in City). For their small size, the taproom offers an impressive variety of beers, ranging from wits to IPA's to interesting Belgian style ales. Additionally, they tend to have a couple guest taps if you don't want to taste their offerings. The taproom itself has a basement feel to it with its low drop ceiling and dimly lit booth seating. Like my basement, they offer a large assortment of board games to ensure you won't get bored even if your company is less than stellar. Being blunt, I would not make a trip solely to visit Copperhead, but if you go to Conroe to visit B-52 and Southern Star, I would not hesitate to also stop by Copperhead.</p>
<b>Staples</b>: Copperhead White, Striker IPA, Medusa, Athena<br>
<b>Simeon's Favorites</b>: Athena<br>
<b>Hours</b>: 4pm-7pm Friday, 12pm-8pm Saturday<br>
<b>Tours</b>: Everything is buy by the pint however they do offer a flight of their own beers for $6. No formal tours.<br>
<b>Food</b>: Some packaged snacks available but you are allowed to bring outside food.<br>
<b>Distribution</b>: Staples bottled.<br>
<b>Dog Friendly</b>: No.<br>
<b>Website</b>: <a href="http://www.copperheadbrewery.com/">copperheadbrewery.com</a><br>
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<p>So there you have it, a breakdown of the breweries I have visited in Houston up to this point. As I stated before, there are a bunch more if you are looking for more places to check out. Just to name a few: Texian, Texas Refinery, BAKFISH, Saloon Door, and even more depending on how broad your definition of Houston is. It also seems as if new breweries are popping up all the time. Both Under the Radar and City Acre, as of this posting, are scheduled to open within the next month. Additionally, if you want to check out a beach at the gulf, there is a beach town called Galveston that has its own brewery offerings. Let's say you're sick of Houston (can't say it never happens), well, then check out Austin or Dallas with their wide variety of breweries (I have to admit though, Austin's got Dallas beat when it comes to beer). </p>
<p>Let's say you want to drink beer but don't want to visit where it's made. Houston has a great selection of craft beer bars all over town. My personal favorites are Hay Merchant, Mongoose versus Cobra, Petrol Station, and Nobi Public House. Want to take some beer home with you? Most Houston grocery stores will have a solid craft beer selection that will do in a pinch, but if you want the biggest selection I would check out D&Q Bottle Shop, Specs in Midtown (on Smith Street), or Nobi Bottle Shop (owned by the fine folks at Nobi Public House).</p>
<p>Houston may not be known as a beer town, but it has a good variety of breweries and beer available - you just have to be willing to drive to get it. Personally, I am extremely happy with the quality of the craft beer we have available in town, and while I am not from Houston, I take a lot of pride in this city. If you are visiting from out of town, I assure you will not be disappointed with any of the asterisked breweries above.</p>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-76373386399734989632015-02-06T18:17:00.001-08:002015-02-06T18:17:31.415-08:00Taco Bell Crunchwrap Sliders Review
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It's been a while since I've written anything for the blog but good ole Taco Bell got me to come out of my hibernation<sup><a href="#fn:hibernation" id="fnref:hibernation">1</a></sup> with its new Crunchwrap Sliders. In a <a href="http://www.forksandforties.com/2014/03/taco-bells-breakfast-review.html">previous post</a>, I gushed about how much I love the Crunchwrap Supreme and, with that being said, I want to gush over it some more. For those who have never had the pleasure of eating one of these hexagons of joy, please stop reading, go to Taco Bell, and try one. For those who are not fortunate enough to be able to do that, it's a large tortilla filled with taco meat, nacho cheese, sour cream, lettuce and tomato topped with a crispy tortilla puck and then all folded to create a hexagon. Then it is placed on a sandwich press to give it a nice browning. When you take that first bite, you get every single food sensation there is. Crunch from the crispy tortilla. Soft from the outer tortilla. Umami from the meat. Salt from the cheese. Fresh from the lettuce. Spice from the seasoning. Richness from the cheese. Sweetness from the tomato. Combined it makes for literally the perfect Taco Bell item. It only has one problem: the price. Depending on your Taco Bell it can range from $2.50 to $3.50 and while I will pay this much for such a perfect entree, sometimes you're balling on a budget.
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Taco Bell rolled out three Crunchwrap Sliders and each one retails for only a dollar. That's right, for four quarters, 10 dimes, or 1 Sacagawea you can purchase one of three Crunchwrap Sliders. Since they are a dollar, Taco Bell obviously had to cut some corners. The most obvious change is the lack of a crispy tortilla, a handful of Fritos have been substituted in to provide the crunch and saltiness. Taco Bell rolled out three varieties: BLT, Beefy Cheddar, and Spicy Chicken. Each comes with Fritos along with various fillings detailed below.
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Before I get into each one individually, I need to address the major issue with all of the Sliders. As you know, the sliders are smaller than the Supreme which is not an issue since you are paying much less for them. BUT, the size does make a difference when folding. On the Supreme, some of the edge pieces can be a little bit less enjoyable since you have to eat through four layers of tortilla. Normally it's only the bites of the outermost edge and there is enough filling for them to still be enjoyable. With the Sliders however, almost the entire Slider has four layers of tortilla due to the way it's folded and there just isn't enough filling to combat that. As such, in my mind, the Sliders never stood a chance of being a truly great dollar item due to the overwhelming amount of tortilla.
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<h3>BLT Crunchwrap Slider</h3>
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The BLT Crunchwrap Slider comes with, as I'm sure you guessed, bacon, lettuce, and tomato as well as creamy avocado ranch dressing and Fritos. Out of all of the Sliders, this was the one I was most worried about going in. How could I not expect this to be awful? I honestly expected nothing but iceberg lettuce with a small amount of Fritos sprinkled in. To my surprise, there was a fair amount of bacon and tomatoes in there as well. The Fritos were extremely crispy and the ranch dressing was great in place of mayo. I was honestly surprised by how much I enjoyed the BLT Crunchwrap slider - the pairings of all the flavors worked and the Fritos offered the proper amount of crunch.. The only issue is that this item is, quite frankly, not nearly as filling as the other two. If you are looking to feel full, this isn't the Slider for you.
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<h3>Beefy Cheddar Crunchwrap Slider</h3>
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The Beefy Cheddar Slider is the most similar to the Supreme since it has beef and the warm nacho cheese, and quite frankly, it's a combination that works. Anyone who frequents Taco Bell (and isn't a vegetarian) is familiar with these flavors - you are essentially getting Taco Bell's bread and butter. So the real question is, how are the Fritos? And the answer is: extremely soggy. I waited not more than the 3-4 minutes it took to take photos before digging in and the Fritos had lost all of their crunch. This is the only Slider with a filling flavorful enough to combat the 4 layers of tortilla. I just wish so desperately, that the Fritos had stayed crunchy. That said, it tasted good, but I would still order the <a href="http://www.tacobell.com/food/burritos/Beefy-Fritos-Burrito">Beefy Frito Burrito</a> over this Slider any day.
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<h3>Spicy Chicken Crunchwrap Slider</h3>
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The Spicy Chicken Slider is Taco Bell's shredded chicken with chipotle sauce and Fritos. The big issue for most people here is going to be the shredded chicken, which seems to draw divided opinions. I personally don't mind the shredded chicken and enjoy it with the chipotle sauce, which gives it just a hint of heat and a good amount of smokiness. If you have had any of the loaded chicken Loaded Grillers, this has almost the exact same flavor.But the same problem I have with the Beefy Cheddar is present here as well - the Fritos were water logged by the time I dug in.
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<img alt class="fullwidth" src="http://3.bp.blogspot.com/-w1oZbxGkoq8/VNT05ZA5SiI/AAAAAAAABM4/DuDj0yD7YUY/s600/beef2.jpg">
<p>
Ultimately, it's just unfair to compare these Sliders to the Supreme. The Supreme has it all while the Sliders unfortunately only have 1/3 as much. The ratio of the ingredients in the Crunchwrap Supreme is perfect - I would even compare it to the <a href="http://en.wikipedia.org/wiki/Golden_ratio">golden ratio</a>. Nothing is there without purpose and no one part overshadows the others. It's much like an orchestra or Wu Tang, you need all the right parts in the right amount,and the Supreme gives you that. But that is where my problem with all of the Crunchwrap Sliders comes into play. Forget the soggy Fritos and forget that all of these are just typical Taco Bell fillings put into a hexagon - the biggest issue with all of these is there is just way too much tortilla for the amount of filling provided. In most bites you will go through 4-6 layers of tortilla for a meager amount of filling and in most cases how much tortilla is in your mouth is just overwhelming. So if you don't feel like splurging, picking up some Sliders is a pretty solid option, just don't expect the glory that is the Crunchwrap Supreme<sup><a href="#fn:bajablast" id="fnref:bajablast">2</a></sup>.
</p>
<hr>
<div class="footnote">
<ol>
<li id="fn:hibernation">Truth is, I have just been neglecting the blog - I have continued to eat, cook, and drink and will documenting those adventures more regularly. I've missed Forks and Forties.  <a class="footnote-backref" href="#fnref:hibernation" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
<li id="fn:bajablast"> I couldn't figure out a place to naturally put this in the article but all three Sliders pair extremely well with Baja Blast. In fact, I insist you get one with your order.  <a class="footnote-backref" href="#fnref:bajablast" rev="footnote" title="Jump back to footnote 2 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-43733788303647733052014-12-10T00:39:00.000-08:002014-12-10T01:51:21.987-08:00Weeknight Moroccan Lentils<img alt="" class="fullwidth" src="https://lh4.googleusercontent.com/-gP-wQDgsUQ4/VHBLjykkgDI/AAAAAAAAAqg/gooRRcQaKwk/s600/finished.jpg" /><p>Weeknight meals are tough. Just like anyone, I frequently battle to get dinner on the table at a reasonable time<sup id="fnref:time"><a class="footnote-ref" href="#fn:time" rel="footnote">1</a></sup> during the week. That's what makes recipes like this one so special. Not only is it easy, but it also exclusively uses stuff that I always have hanging around my pantry, so it's perfect for those nights when I come home without a plan. Looking for something filling, cheap, and healthy—oh yeah, and tasty too? These lentils are up to the task.</p><a name='more'></a><p>But in general, how do we escape the ramen-every-night mentality that's all too easy to fall into? It all starts with the pantry. A smartly-stocked pantry can make all the difference when you're in a pinch. Onions and garlic are so universally useful that you should always have some on hand. Dried grains and legumes are a great source of hearty protein for when you forgot to take the meat out of the freezer last night (oops…). Canned tomatoes can add savory depth or a vibrant punch to whatever you're making, plus they last forever. And spices… how can you properly <em>live</em> without spices?</p><img alt="" class="fullwidth" src="https://lh4.googleusercontent.com/-aXyi2FN9UM8/VHBLmyZ80OI/AAAAAAAAAqo/1PQ7U9o0JsE/s600/spices.jpg" /><p>This recipe manages to take advantage of all these pantry essentials, making it one of my true go-to recipes. Plus, unlike their beany brethren, the little lentils cook quickly enough that you can chow down within an hour, easy.</p><img alt="" class="fullwidth" src="https://lh6.googleusercontent.com/-PQ1rW8vSzu8/VHBLp2w2YZI/AAAAAAAAAqw/btwPtCTSB9Y/s600/start.jpg" /><hr /><h2>Weeknight Moroccan Lentils</h2><p>adapted from Mark Bittman's <em>How to Cook Everything</em></p><img alt="" class="fullwidth" src="https://lh3.googleusercontent.com/-iAsxFMpCo2Q/VHBLssfgs8I/AAAAAAAAAq4/T_inmwfqeGU/s600/plated.jpg" /><table class="ingredients"><tr><th class="amt">Qty</th><th class="ing">Ingredient</th><th>Procedure</th></tr><tr class="first"><td class="amt">2 tbsp</td><td class="ing">Oil</td><td rowspan="2"><ol start="1"><li>Cook onion in dutch oven until softened, about 5-7 minutes.</li></ol></td></tr><tr class="last"><td class="amt">1</td><td class="ing">Onion, chopped</td></tr><tr class="first"><td class="amt">2 tsp</td><td class="ing">Garlic, minced</td><td rowspan="4"><ol start="2"><li>Stir in garlic and spices and cook another minute.</li></ol></td></tr><tr><td class="amt">1 tsp</td><td class="ing">Turmeric</td></tr><tr><td class="amt">1 stick (or 1 tsp ground)</td><td class="ing">Cinnamon</td></tr><tr class="last"><td class="amt">1 tsp (whole or ground)</td><td class="ing">Cumin</td></tr><tr class="first"><td class="amt">2 cup</td><td class="ing">Chicken stock</td><td rowspan="2"><ol start="3"><li>Add lentils and stock, along with enough water to cover.</li><li>Bring to a simmer and cook until lentils are just tender, about 25 minutes, adding more water if needed.</li></ol></td></tr><tr class="last"><td class="amt">1 cup</td><td class="ing">Dried brown lentils</td></tr><tr class="first last"><td class="amt">14 oz</td><td class="ing">Canned diced tomatoes</td><td rowspan="1"><ol start="5"><li>Stir in the tomatoes and simmer 10 minutes to meld the flavors. Season with salt and pepper.</li></ol></td></tr></table><img alt="" class="fullwidth" src="https://lh4.googleusercontent.com/-ADUSoxd5xNk/VHBLv6eIduI/AAAAAAAAArA/zjMa4BgdGiw/s600/toasty.jpg" /><p>This recipe is nice and simple, so I'll keep this to the point. First soften the onion in the dutch oven for a few minutes, then toss in the garlic and spices to toast for another minute or so. Toss in the lentils, add the stock and enough water to cover, and bring to a low simmer (don't add the tomato yet!<sup id="fnref:acid"><a class="footnote-ref" href="#fn:acid" rel="footnote">2</a></sup>). Simmer for about 25 minutes, or until the lentils are as tender or toothsome as you like. Add in the tomatoes (which will mostly halt the cooking), and simmer long enough to meld the flavors, 5-10 minutes. Season with salt and pepper as needed, and heap atop a mound of beautiful white rice.</p><img alt="" class="fullwidth" src="https://lh6.googleusercontent.com/-ZLDaKG654lw/VHBLywpGwVI/AAAAAAAAArI/0iLR2fzIf5U/s600/pre-tomato.jpg" /><div class="footnote"><hr /><ol><li id="fn:time"><p>9:00 pm is reasonable, right? <a class="footnote-backref" href="#fnref:time" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></p></li><li id="fn:acid"><p>Tart tomatoes harbor acid that slows the cooking of legumes by slowing the dissolving of their cell walls. This is doubly true for canned tomatoes, which have added citric acid. <a class="footnote-backref" href="#fnref:acid" rev="footnote" title="Jump back to footnote 2 in the text">↩</a></p></li></ol></div>Natehttp://www.blogger.com/profile/16037026050423103627noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-34373599122347694712014-07-06T15:52:00.000-07:002016-05-29T18:35:21.492-07:0052WoC Week 24: Historic Food - Matzo
<img alt class="fullwidth" src="http://3.bp.blogspot.com/-MtDfIgoB8cI/U7nSRq9CKvI/AAAAAAAABG8/Pqu8LIJQhWc/s600/matzocover.JPG">
<p>
When it comes to historic food, what could be more historic than something that dates back to Biblical times? I mean, there is an entire episode of the Rugrats dedicated to the explanation of matzo<sup><a href="#fn:passo" id="fnref:passo">1</a></sup>. But while it is historic, I feel like matzo gets a bum rap. Seeing as I am not Jewish, I was never forced to eat it for an extended period of time so maybe I'm just an outlier who enjoys snacking on it. Growing up, we always seemed to have a box of the square stuff and it was fun to munch on. Now that I'm an adult and can use the oven without supervision, I decided to take a stab at making it at home, and found that it makes a world of difference. When it comes out of the oven it's crunchy and hot with the perfect amount of salt - making it the ideal snack. What makes it even better is the fact that it's super easy to make (the longest part of the process is preheating your oven).
</p>
<a name='more'></a>
<hr>
<h2> Matzo </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first">
<td class="amt">2 cups</td>
<td class="ing">flour</td>
<td rowspan="3"><ol start="1">
<li>Preheat your oven to 500°F with a pizza stone on the lowest rack (if no pizza stone, use an upside down baking sheet).</li>
<li>In a food processor with a dough blade, combine the flour and salt. Add the water until the dough starts to peel away from the sides of the machine.</li>
<li>On a flour surface, seperate your dough into 8 parts. Roll each one out to about 1/8" thick. Poke with a fork over the entire surface to limit the amount of bubbles forming. Place on a pizza stone until brown on the edges - about seven minutes.</li>
<tr >
<td class="amt">3/4 cup</td>
<td class="ing">water</td>
</tr>
<tr class="last">
<td class="amt">1 tsp</td>
<td class="ing">salt</td>
</tr>
</ol>
</td>
</tr>
</table>
<img alt class="fullwidth" src="http://1.bp.blogspot.com/-h7FD4sKKuGs/U7nSRGnIIcI/AAAAAAAABG4/Si_cQdYQ4dI/s600/rawdough.JPG">
<p>
This recipe is quite easy but produces a wonderfully savory, crunchy matzo that makes a perfect midday snack. Start by preheating your oven to 500°F, ideally with a pizza stone on the bottom rack. If you don't have a pizza stone, an upside down baking sheet can do the trick. The stone/baking sheet helps the matzo cook in just minutes and gives you those beautiful brown edges and bubbles. While preheating, combine your flour and salt together in a food processor with a dough blade. Then start to add the water until the dough starts to pull away from the sides and forms a ball. You may need more water, if so, add it a tablespoon at a time. If you don't have a food processor, simply combine in a large bowl and kneed for five minutes. Separate your dough into eight pieces that are roughly the same size; no need to break out the scale. On a well floured surface, roll out the dough to about 1/8" thick. Then repeatedly stab the dough with a fork to prevent the formation of overly large bubbles. Just bust out your inner mugger and make sure to poke holes into the entire piece of dough. Place on the stone/baking sheet and bake until it is brown on the edges - roughly 7 minutes.
</p>
<img alt class="fullwidth" src="http://3.bp.blogspot.com/-Z6CW5YyMaNI/U7nSRx9-iCI/AAAAAAAABHE/Mc4AcEzeJTQ/s600/onstone.JPG">
<hr>
<div class="footnote">
<ol>
<li id="fn:passo">I know technically the episode is about Passover but they do an excellent job explaining matzo.  <a class="footnote-backref" href="#fnref:passo" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-1976145011912188882014-06-29T16:43:00.002-07:002014-06-29T16:43:52.086-07:0052WoC Week 23: Confit - Butternut Squash Confit Mash
<img alt class="fullwidth" src="http://1.bp.blogspot.com/-QZnpceDUgN8/U7CiR6-lgCI/AAAAAAAABGE/JyBB2FCZpIk/s600/mash.JPG">
<p>
For those who don't know, confit is the process of cooking meat in it's own fat, typically at a lower temperature, to maximize the flavor of the meat. Instead of meat, I decided to change things up and use butternut squash. By going with the confit method before making the mash, it ensures that the flavors of the oil penetrate the squash thoroughly. By adding garlic and fresh thyme to the oil, the squash absorbs all the flavor, not to mention that it gives you an amazingly flavored olive oil to use for other things. It may seem like its not worth all the effort to confit the squash just to mash it but it truly adds another level of depth to what would be a simple butternut squash mash. Making this mash without the confit step is like TLC without Left Eye, you want it to be the same but it just isn't.
</p>
<a name='more'></a>
<hr>
<h2> Butternut Squash Confit Mash </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first last">
<td class="amt">1</td>
<td class="ing">medium butternut squash (about 1.5 lb)</td>
<td rowspan="1"><ol start="1">
<li>Preheat your oven to 225°F.</li>
<li>Peel and clean your squash. Cut into wedges.</li>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">4 cloves</td>
<td class="ing">garlic</td>
<td rowspan="3"><ol start="3">
<li>Put the garlic, thyme, and squash in a baking dish. Cover with olive oil.</li>
<li>Bake until tender - roughly 2 hours. Remove squash from the oil and let sit until room temperature.</li>
<tr >
<td class="amt">2 sprigs</td>
<td class="ing">fresh thyme</td>
</tr>
<tr class="last">
<td class="amt"></td>
<td class="ing">olive oil</td>
</tr>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">2 tbsp</td>
<td class="ing">cream</td>
<td rowspan="2"><ol start="5">
<li>Mash the squash with a teaspoon of the leftover oil. Add the cream and brown sugar. Season with salt and pepper to taste.</li>
<li>Run oil through a coffee filter and save for flavoring dishes.</li>
<tr class="last">
<td class="amt">2 tsp</td>
<td class="ing">brown sugar</td>
</tr>
</ol>
</td>
</tr>
</table>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-JY_UlP-qIP0/U7CiV3-p4CI/AAAAAAAABGc/h2ut4NjuRtI/s600/raw_clean.JPG">
<p>
Start by preheating your oven to 225°F; slow and low is the name of the game here. Cleaning a butternut squash is kind of like cleaning a pumpkin which either gives you warm and fuzzies or nightmares. Start by cutting off the ends of the squash. Then using a vegetable peeler, peel the skin off. Cut the squash in half and use a spoon to take out the seeds and connective tissue. Cut the pieces down to about half inch strips. It really doesn't matter what shape you make them as long as they are all about the same size. Place in a baking dish with 4 whole cloves of garlic and two sprigs of thyme. Cover the squash with olive oil - there should be about a quarter of an inch over the squash. Place in the oven until tender - about 2 hours.
</p>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-8OgwiCg9q6E/U7CiTXcfMhI/AAAAAAAABGM/9QVMF3_a5HA/s600/oiled_up.JPG">
<p>
Take the squash out of the oil and let sit until room temperature. Mash with the cream and brown sugar and season with salt and pepper. You may not need the sugar but I think it helps bring out the full flavor of the butternut squash. Also, if you don't want to make a mash, you can take some of the excess oil and fry the squash in that to give it a nice crunchy exterior. Regardless, run the oil through a coffee filter and save for vinaigrette or flavoring other dishes.
</p>
<img alt class="fullwidth" src="http://4.bp.blogspot.com/-DL0THyr3VQ8/U7CiTUUOCrI/AAAAAAAABGQ/70TsgGQqek4/s600/fried.JPG">
<hr>
Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-69463311277777331192014-06-22T18:15:00.002-07:002014-06-29T16:09:43.288-07:0052WoC Week 22: Turkish - Bootleg Baba Ganoush
<img alt class="fullwidth" src="http://3.bp.blogspot.com/-0cTm2cZ0R-A/U6d8HT59RVI/AAAAAAAABFo/YcwlXd2HKuc/s600/main+egg.JPG">
<p>
Before I get into this I just want to say this might get vulgar because I have some strong feelings about this. Fuck hummus. Over the past 10 years every soccer mom and health nut has praised the Mediterranean dip. Shit is over done and honestly 95% of the stuff in the store is just bland or has been fucked up with some other random flavor, but that's honestly not my issue with it. My issue is that baba ganoush is 100 times better and it's playing second fiddle. Imagine if Kelly Rowland became the super star and Beyonce<sup><a href="#fn:beyonce1" id="fnref:beyonce1">1</a></sup> was stuck playing shows at malls - baba ganoush, not hummus, should be married to Jay-Z. Baba ganoush brings so many amazing flavors that quite frankly hummus lacks<sup><a href="#fn:respecthummus" id="fnref:respecthummus">2</a></sup>. Baba ganoush has this beautiful smokiness that is coupled with a richness from pure olive oil. It makes for the perfect dip and sandwich spread. But here we are celebrating the all mighty chickpea when in reality we should celebrate the all mighty, all knowing, all delicious eggplant.
</p>
<p>
So by birth, I am Greek, so I grew up eating this dip all the time. Turkey and Greece may have some hard feelings but their food is almost identical. The only reason I call this a bootleg recipe is because it doesn't require a ton of special ingredients aka tahini. Tahini is really the flavor that makes hummus and baba ganoush but without it you get more of a pure eggplant flavor coming through the dip. While this may not be completely authentic, it makes for an amazing dip.
</p>
<p>
The key to this dip is getting the eggplant infused with that smoke flavor. I ended up reading an article over on <a href="http://www.seriouseats.com/recipes/2014/02/the-best-baba-ganoush-recipe.html?ref=vegetarian">Serious Eats</a> about this and have been using Kenji's technique ever since. He places the eggplant directly onto the burner to get the maximum amount of char on the eggplant, really infusing that smokiness. Plus, it's really fun to burn something directly on your burner.
</p>
<a name='more'></a>
<hr>
<h2> Bootleg Baba Ganoush </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first last">
<td class="amt">1</td>
<td class="ing">large eggplant (about 1.5 lb)</td>
<td rowspan="1"><ol start="1">
<li>Place the eggplant directly over the gas burner. Turn and cook until completely charred and fully cooked - about 35-40 minutes. If you don't have a gas burner, broil them charring the entirety of the eggplant.</li>
<li>Remove from the heat. Let sit for 5-10 minutes to cool down. Peel carefully. Chop into large pieces</li>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">2 cloves</td>
<td class="ing">garlic</td>
<td rowspan="1"><ol start="3">
<li>Puree garlic, eggplant, and the sesame oil in a food processor.</li>
<tr class="last">
<td class="amt">1 tbsp</td>
<td class="ing">sesame oil</td>
</tr>
</ol>
</td>
</tr>
<tr class="first last">
<td class="amt">1/4 cup</td>
<td class="ing">olive oil</td>
<td rowspan="1"><ol start="4">
<li>While the food processor is running, add the oil slowly until it is all incorporated thoroughly. Season with salt and pepper.
</ol>
</td>
</tr>
</table>
<p>
To start off, place your eggplant directly on your gas burner. You will want to char every single square inch of the eggplant and cook it until it is completely limp and cooked through. This takes about 35 minutes. Be careful with the leaves - if you burn them, your house will smell like a college dorm room. If you don't have a gas stove, you can do this over a grill in about the same time. If a grill isn't available, using a broiler for about 45-50 minutes will work as well. Once they are completely cook, let the eggplant cool for 5-10 minutes. Remove the skin and cut into large chunks.
</p>
<img alt class="fullwidth" src="http://4.bp.blogspot.com/-l1Ii962A8lk/U6d8F7vSe1I/AAAAAAAABFc/hE6n60q9ETk/s600/burning+egg.JPG">
<p>
Combine the garlic, eggplant, and sesame oil in a food processor. While the food processor is running, slowly add the olive oil to make sure it gets incorporated thoroughly. Season with salt and pepper. If you want to go fancy, put in a bowl with a touch of paprika and some high quality olive oil and you will feel like you're in your local Greek spot.
</p>
<img alt class="fullwidth" src="http://1.bp.blogspot.com/-SuCkxszL2eU/U6d8HBnOGII/AAAAAAAABFk/oTsYXZWdBPI/s600/puree.JPG">
<hr>
<div class="footnote">
<ol>
<li id="fn:beyonce1">Impossible to imagine I know but imagine a world where JT was less popular than JC.  <a class="footnote-backref" href="#fnref:beyonce1" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
<li id="fn:respecthummus">I really gotta say, I know I'm saying some bad things about hummus but it truly can be something delicious when done right. Zahav in Philadelphia for example has various hummuses (hummi?) that are on point  <a class="footnote-backref" href="#fnref:respecthummus" rev="footnote" title="Jump back to footnote 2 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com5tag:blogger.com,1999:blog-1259268250858115448.post-39692126089108281872014-06-18T22:45:00.000-07:002014-06-18T22:46:45.191-07:00Nigerian Meat Pies<img alt="" class="fullwidth" src="https://lh3.googleusercontent.com/-0juJd4qj10U/U6ET8aNIcII/AAAAAAAAAlc/LAxt7HXUpZ0/s600/Baked1.jpg" /><p>To kick off the start of this year's World Cup, my lab hosted a potluck with food from the various participating countries. In a bid to bring something party-compatible that's also a bit different, I chose to make Nigerian meat pies. "Were they any good?", you ask (serving as convenient rhetorical device). Yeah, they were. I must've eaten 20 of them over the weekend. The better question is—with curry-tinged carrot, potato, beef, and onion wrapped in a buttery pie crust—how could they not be? </p><a name='more'></a><p>In the course of my internet sleuthing, a basic pattern emerged around what a Nigerian meat pie should be. The filling usually include carrots, potatoes, and beef, often with onions, garlic, and beef stock to round everything out, and some curry powder to spice it up<sup id="fnref:curry"><a class="footnote-ref" href="#fn:curry" rel="footnote">1</a></sup>. As finger food, they're perfect for a party setting, plus you can (and should) make the dough and filling the night before, then just form and bake the pies the next day. For even less stress, you could make and freeze the pies ahead of time, then bake whenever you need them.</p><hr /><h2>Nigerian Meat Pies</h2><p>adapted from <a href="http://www.saveur.com/article/Recipes/Nigerian-Meat-Pies">Saveur</a></p><img alt="" class="fullwidth" src="https://lh4.googleusercontent.com/-T2BC4XVYGU4/U6ET9fShU9I/AAAAAAAAAlk/ZmjG5GCpOEY/s600/Baked3.jpg" /><h3>Crust</h3><table class="ingredients"><tr><th class="amt">Qty</th><th class="ing">Ingredient</th><th>Procedure</th></tr><tr class="first"><td class="amt">3 cups</td><td class="ing">Flour</td><td rowspan="3"><ol start="1"><li>Combine.</li></ol></td></tr><tr><td class="amt">1 tsp</td><td class="ing">Salt</td></tr><tr class="last"><td class="amt">1 tsp</td><td class="ing">Sugar</td></tr><tr class="first last"><td class="amt">8 oz</td><td class="ing">Butter, cubed</td><td rowspan="1"><ol start="2"><li>Cut in butter until pea-sized or smaller.</li></ol></td></tr><tr class="first last"><td class="amt">6-8 tbsp</td><td class="ing">Water, very cold</td><td rowspan="1"><ol start="3"><li>Mix in water until dough comes together, do not overmix.</li><li>Wrap in plastic and refrigerate before use, preferably 2 hours to overnight.</li></ol></td></tr></table><p>This is just your basic pie crust, like the one I covered <a href="http://www.forksandforties.com/2013/12/simple-pie-crust.html">here</a> (check the link out if you want more instructional detail). The usual keys to pie crust apply: keep the butter cold, work quickly, and don't add too much water. Once you're done, cover the dough in plastic wrap and refrigerate until you're ready to use it, at least a few hours.</p><h3>Meat Pies</h3><table class="ingredients"><tr><th class="amt">Qty</th><th class="ing">Ingredient</th><th>Procedure</th></tr><tr class="first last"><td class="amt">1 medium</td><td class="ing">Russet potato</td><td rowspan="1"><ol start="1"><li>Par-boil potato for 15 minutes, until nearly cooked but not soft.</li><li>Peel and dice into 3/16" pieces.</li></ol></td></tr><tr class="first"><td class="amt">1 tbsp</td><td class="ing">Olive oil</td><td rowspan="2"><ol start="3"><li>Heat large heavy-bottomed saucepan or dutch oven over medium-high heat. Add oil and beef, and begin to brown and break up the meat.</li></ol></td></tr><tr class="last"><td class="amt">8 oz</td><td class="ing">Ground beef</td></tr><tr class="first"><td class="amt">2 tsp</td><td class="ing">Madras curry powder</td><td rowspan="5"><ol start="4"><li>Add the spices, onion, carrot, and garlic. Cook with beef until onion becomes translucent.</li></ol></td></tr><tr><td class="amt">¼ tsp</td><td class="ing">Cayenne pepper</td></tr><tr><td class="amt">1 cup</td><td class="ing">Red onion, finely diced</td></tr><tr><td class="amt">1 cup</td><td class="ing">Carrot, finely diced</td></tr><tr class="last"><td class="amt">4 cloves</td><td class="ing">Garlic, minced</td></tr><tr class="first"><td class="amt">1 tbsp</td><td class="ing">Fresh thyme, chopped</td><td rowspan="3"><ol start="5"><li>Add thyme and cook for 2 minutes, then add the stock and season with salt to taste.</li><li>Allow mixture to cool, preferably refrigerate a few hours or overnight.</li></ol></td></tr><tr><td class="amt">1 cup</td><td class="ing">Beef stock</td></tr><tr class="last"><td class="amt"></td><td class="ing">Salt</td></tr><tr class="first last"><td class="amt"></td><td class="ing">Dough for crust</td><td rowspan="1"><ol start="7"><li>Roll dough out to about ⅛", then cut into circles about 4" in diameter. Collect leftover dough, re-roll it and repeat.</li><li>Roll each circle out until about 6" in diameter, then fill with a few tablespoons of filling, and seal and crimp each pie.</li></ol></td></tr><tr class="first last"><td class="amt">1</td><td class="ing">Egg, for eggwash</td><td rowspan="1"><ol start="9"><li>Brush eggwash on finished pies and bake in 400°F oven for about 40 minutes, until crispy and golden. Allow to cool a few minutes before eating.</li></ol></td></tr></table><p>Start by par-boiling the russet for about 15 minutes, until it's nearly cooked, but not quite—don't worry, it'll finish cooking with the rest of the filling. When it's finished, cool it off with cold running water, or else you'll burn the shit out of your hands. Once it's cool, peel off the skin and dice it into 3/16" cubes<sup id="fnref:dice"><a class="footnote-ref" href="#fn:dice" rel="footnote">2</a></sup>.</p><img alt="" class="fullwidth" src="https://lh5.googleusercontent.com/-uDgo0vtJzY0/U6JoAdwJfbI/AAAAAAAAAmM/AADQgaMNLYE/s600/Onions.jpg" /><p>While the potato is cooking, dice the carrot and onion to the same 3/16" size. (Tell me, is there anything more beautiful than a uniform dice?<sup id="fnref:dice2"><a class="footnote-ref" href="#fn:dice2" rel="footnote">3</a></sup>) Now mince your garlic and chop the fresh thyme. Measure out your spices and beef stock so you can act without pause when the beef hits the fan, so to speak.</p><p>Get a large, heavy-bottomed saucepan or dutch oven nice and hot, add the oil, then add the beef and start to brown and break it up. Once the meat's halfway done, toss in the spices, onion, carrot, and garlic and cook until the vegetables soften and the onion starts turning translucent.</p><img alt="" class="fullwidth" src="https://lh4.googleusercontent.com/-Y-ePKDXoZ_4/U6JoCa8o6gI/AAAAAAAAAmc/GNW8QxlrxmY/s600/Pot2.jpg" /><p>Now add in the thyme, cooking a few minutes longer before adding in the beef stock and bringing to a simmer. Simmer for about 10 minutes, until the vegetables are cooked but not too soft, and allow to cool. Refrigerate for a few hours or overnight if you have the time. Cold filling will have a nicer consistency to work with when you're filling the pies.</p><p>When you're ready to form some pies, roll the dough out on a floured surface to about ⅛" thick, then cut into circles about 4" across. Ball up the scraps, let them cool in the fridge for a bit to let the dough relax, then roll it out and cut into circles again. Repeat until you run out of dough or patience, whichever happens first.</p><img alt="" class="fullwidth" src="https://lh5.googleusercontent.com/-J6doMdSCalA/U6JoESP5ivI/AAAAAAAAAms/2qgqg1z7fPg/s600/Dough.jpg" /><p>For each pie, take a dough round and make a few passes with the rolling pin to expand it into a circle of about 5-6". Now spoon a few tablespoons of filling onto the dough round, just below its center. (I probably should have a photo of this for reference, but you're on your own (oops)). If you're a novice meat-pie-ist, try not to overfill to start with. Once you're comfortable folding and sealing the pastry, you can increase your meat usage. </p><p>Use a pastry brush or your finger to apply some water to the bottom half of the pastry's rim, which will help the pie to seal properly. Now fold the dough over in a half-moon shape, pressing firmly around the rim with your fingers to seal it off. Lastly, crimp around the edges with the tines of a fork to make sure that bastard won't leak<sup id="fnref:leak"><a class="footnote-ref" href="#fn:leak" rel="footnote">4</a></sup>. Once your pies are formed, transfer them to a baking sheet lined with parchment paper. If you run out of filling and still have more dough left, consider making some simple turnovers with whatever spare fruit you have lying around.</p><img alt="" class="fullwidth" src="https://lh4.googleusercontent.com/-Iicg86AiPI8/U6JoFWSUwwI/AAAAAAAAAm0/1K2Fo3NB-O4/s600/Crimped.jpg" /><p>If you want, you can freeze a bunch of pies for later. Later you can just pop some frozen pies in a hot oven, and—boom!<sup id="fnref:boom"><a class="footnote-ref" href="#fn:boom" rel="footnote">5</a></sup>—dinner's ready like that. Otherwise, make sure your oven's preheated to 400°F. If you want your pies to be shiny and golden, whisk up an egg with a tablespoon of water, and brush it on top of them. You could also use milk or cream if you prefer. Now shove the pies into the hot oven; they should be ready in about 40 minutes. You'll know it's time to pull them once they've become golden brown and crispy. Let them cool for 10 minutes before digging in.</p><img alt="" class="fullwidth" src="https://lh5.googleusercontent.com/-T92f2p6F34k/U6JoGTc5q-I/AAAAAAAAAm4/WWuRzqk5OUM/s600/Split.jpg" /><div class="footnote"><hr /><ol><li id="fn:curry"><p>I know, "curry powder" doesn't sound like "authentic" anything, but I couldn't find any reasonable recipes without it. Seems like it's commonly used by Nigerians (or Nigerian expats) these days. According to <a href="http://funke-koleosho.blogspot.com/2013/08/nigerian-herbs-spices-condiments.html">this site</a>, it was introduced during the colonial era. <a class="footnote-backref" href="#fnref:curry" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></p></li><li id="fn:dice"><p>No, I'm not joking. ¼" is too big, and ⅛" is too small. Volume goes as length cubed, so it makes a big difference. 3/16" is perfect for these little pies. <a class="footnote-backref" href="#fnref:dice" rev="footnote" title="Jump back to footnote 2 in the text">↩</a></p></li><li id="fn:dice2"><p>Maybe… I <em>am</em> prone to rhetorical hyperbole after all. <a class="footnote-backref" href="#fnref:dice2" rev="footnote" title="Jump back to footnote 3 in the text">↩</a></p></li><li id="fn:leak"><p>It still might—but hey, you tried, right? <a class="footnote-backref" href="#fnref:leak" rev="footnote" title="Jump back to footnote 4 in the text">↩</a></p></li><li id="fn:boom"><p>Tough Actin' Tinactin®! <a class="footnote-backref" href="#fnref:boom" rev="footnote" title="Jump back to footnote 5 in the text">↩</a></p></li></ol></div>Natehttp://www.blogger.com/profile/16037026050423103627noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-50258586211915747382014-06-15T17:12:00.002-07:002014-06-17T21:58:11.671-07:0052WoC Week 21: Beer - Beer Macaroni and Cheese<img alt class="fullwidth" src="http://3.bp.blogspot.com/-P6J7OK5qVew/U541YDlQNeI/AAAAAAAABEw/4kLkETEkl8k/s600/bowl.JPG">
<p>
Macaroni and cheese is unfortunately something I wasn't allowed to have growing up. You see, I was lactose intolerant and all that decadent cheese would make sick for hours. Fortunately, as I grew older I lost my lactose intolerance and since then I have tried to make up for lost time. Macaroni and cheese comes in all sorts of weird varieties these days, I've even seen it with candy corn so why not throw some beer in it. Beer is the perfect complement for that rich, gooey noodle that comes out of that casserole dish and when it's baked, it becomes even better. And the best part is you get to finish the leftover beer you don't use in the macaroni.
</p>
<p>
Beer selection for this recipe is fairly important. If you use a light domestic beer you won't get that nice beer essence when the beer reduces. If you use something darker like an amber or a bock you will get a perfect nuttiness that compliments the butter and the cheese perfectly. It doesn't need to be craft beer - it just shouldn't be complete trash<sup><a href="#fn:fortybeer" id="fnref:fortybeer">1</a></sup>. The beers pair even better if you use smoked cheeses like gouda or cheeses that have a slight funk like gruyere.
</p>
<a name='more'></a>
<hr>
<h2> Beer Macaroni and Cheese </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first last">
<td class="amt">8 oz</td>
<td class="ing">elbow macaroni</td>
<td rowspan="1"><ol start="1">
<li>Preheat your oven to 350°F.</li>
<li>Cook pasta in salted water until slightly less cooked than al dente. Drain and set aside.</li>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">2 tbsp</td>
<td class="ing">butter</td>
<td rowspan="3"><ol start="3">
<li>Combine butter and flour over medium heat until the flour is cooked and slightly golden.</li>
<li>Slowly add the milk while whisking. Then add the beer, mustard, and cayenne. Simmer until it starts to thicken.</li>
<tr>
<td class="amt">2 tbsp</td>
<td class="ing">flour</td>
</tr>
<tr>
<td class="amt">1 cup</td>
<td class="ing">milk</td>
</tr>
<tr>
<td class="amt">1 cup</td>
<td class="ing">beer</td>
</tr>
<tr>
<td class="amt">1 tsp</td>
<td class="ing">dry mustard</td>
</tr>
<tr class="last">
<td class="amt">1/2 tsp</td>
<td class="ing">cayenne pepper</td>
</tr>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">8 oz</td>
<td class="ing">grated cheddar</td>
<td rowspan="2"><ol start="5">
<li>Lower the heat on the sauce and slowly add the cheese until all melted. Reserve some of the cheese to top the macaroni. Season the sauce with salt and pepper.</li>
<li>Combine the noodles and cheese sauce and place in a 9"x9" baking dish. Top with reserved cheese and bake for 30 minutes until bubbly and golden brown.</li>
<tr class="last">
<td class="amt">4 oz</td>
<td class="ing">grated gruyere </td>
</tr>
</ol>
</td>
</tr>
</table>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-VmFMpS6bc6U/U541Y_S-tpI/AAAAAAAABE0/9I-dDuMRSZs/s600/ingred.JPG">
<p>
Start off by preheating your oven to 350°F. Put on a pot of salted water to get boiling to cook your macaroni. While waiting for that, grease a 9"x9" baking dish. Start to cook your pasta, it should take about 7 minutes. You don't want it to be raw but rather on the rarer side. When you bake the macaroni it will continue to cook so if you cook it to al dente now, you'll be stuck with mush later. Drain the noodles and set aside.
</p>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-H3SMB47xAUA/U541bmffVFI/AAAAAAAABFI/jy9kRrHSfXs/s600/raw+cheese.JPG">
<p>
While your pasta is cooking, you can start working on your beer cheese sauce. This stuff is good enough to eat on it's own with pieces of bread or apple slices but it's super good with the macaroni. Start by making a roux with your butter and flour in a pan over medium heat. Cook until it starts to turn slightly golden. Slowly add the milk while whisking to incorporate the roux. Once it starts to thicken, start to add the beer. It will foam up on you like your 5th grade science project<sup><a href="#fn:volcano" id="fnref:volcano">2</a></sup> so be careful not to get foam all over your beautiful stove. Lower the heat and start to whisk in the cheese. Make sure to save some of the cheese to top the macaroni before placing it in the oven. You can also do breadcrumbs on top if you want that extra bit of crunch. Once all the cheese is melted and incorporated in the sauce, add the pasta and place in the baking dish. Top with cheese and bake for 30 minutes until golden brown and bubbly.
</p>
<img alt class="fullwidth" src="http://3.bp.blogspot.com/-5rLvlv5lYlI/U541Y9pmRhI/AAAAAAAABE4/4x8fozmL4NU/s600/finished.JPG">
<hr>
<div class="footnote">
<ol>
<li id="fn:fortybeer">Genuinely contemplated making this with some Old English or Colt 45 but decided to use Shiner Bock instead. Ultimately I think I made the right call for the taste of the dish but it's not nearly as interesting as cooking with malt liquor.  <a class="footnote-backref" href="#fnref:fortybeer" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
<li id="fn:volcano">We both know you did a vinegar and baking soda volcano as your science project and it was mad weak.  <a class="footnote-backref" href="#fnref:volcano" rev="footnote" title="Jump back to footnote 2 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-4474282176906057842014-06-11T00:30:00.000-07:002014-06-11T14:17:24.746-07:00Deep Fried Broccoli with Caramel Fish Sauce<img alt="" class="fullwidth" src="https://lh5.googleusercontent.com/-9pjeuiD6vzg/U5f8oIt5T-I/AAAAAAAAAkQ/ggavXIROUKM/s600/Dressed.jpg" /><p>Don't worry folks, I haven't died, I just took a bit of a break with the posting. You'll be happy (I hope) to hear that I'm back on the wagon—or is that <a href="http://youtu.be/7wx77L9_D84">off the wagon</a>? Either way, I'm back to stay.</p><p>For my first post back, I thought it would be appropriate to mention our trip to Houston to visit Simeon. Of course, he wouldn't let us leave town without visiting Underbelly. Among all the delicious food, including goat dumplings and vinegar pie (plus some atrociously salty fried rice), what stuck in my mind the most was a simple dish of deep fried broccoli<sup id="fnref:sprouts"><a class="footnote-ref" href="#fn:sprouts" rel="footnote">1</a></sup>. There was cauliflower too, mind you, but the broccoli really stole the show. The fried florets packed the punch of a tiny multitude of delicately crispy orbs<sup id="fnref:pringles"><a class="footnote-ref" href="#fn:pringles" rel="footnote">2</a></sup> bursting with savory dressing.</p><a name='more'></a><img alt="" class="fullwidth" src="https://lh3.googleusercontent.com/-Z0pQJFoDd24/U5f8swzwhuI/AAAAAAAAAkw/lpfpPs87Rxs/s600/Spices.jpg" /><p>To create my own version of this snack, I had to match that sweet and savory fish sauce based coating. I found <a href="http://rogueestate.com/2013/08/22/caramel-fish-sauce/">this</a> recipe for caramel fish sauce. And now I have a full squeeze bottle of it in my fridge…</p><hr /><h2>Caramel Fish Sauce</h2><p>adapted from <a href="http://rogueestate.com/2013/08/22/caramel-fish-sauce/">Rogue Estate</a></p><img alt="" class="fullwidth" src="https://lh6.googleusercontent.com/-_oqbTYLCsLs/U5f8qjcYPuI/AAAAAAAAAkg/HwwYhc4Jah0/s600/Bubbly.jpg" /><table class="ingredients"><tr><th class="amt">Qty</th><th class="ing">Ingredient</th><th>Procedure</th></tr><tr class="first"><td class="amt">2 cups</td><td class="ing">Sugar</td><td rowspan="3"><ol start="1"><li>Combine sugar, water, and lemon juice in a heavy saucepan over medium heat. Boil until deeply caramelized.</li></ol></td></tr><tr><td class="amt">¼ cup</td><td class="ing">Water</td></tr><tr class="last"><td class="amt">1 tbsp</td><td class="ing">Lemon juice</td></tr><tr class="first"><td class="amt">1</td><td class="ing">Cinnamon stick</td><td rowspan="10"><ol start="2"><li>Reduce heat and add rest of ingredients, stirring to combine. Simmer for 10 minutes, then allow to cool.</li><li>Strain if you want, then bottle for storage.</li></ol></td></tr><tr><td class="amt">1 pod</td><td class="ing">Star anise</td></tr><tr><td class="amt">½ tsp</td><td class="ing">Garlic powder</td></tr><tr><td class="amt">¼ tsp</td><td class="ing">Ginger powder</td></tr><tr><td class="amt">1 tsp</td><td class="ing">Ground black pepper</td></tr><tr><td class="amt">1 tsp</td><td class="ing">Garlic chili sauce</td></tr><tr><td class="amt">2 tbsp</td><td class="ing">Rice vinegar</td></tr><tr><td class="amt">¼ cup</td><td class="ing">Fish sauce</td></tr><tr><td class="amt">¼ cup</td><td class="ing">Water</td></tr><tr class="last"><td class="amt">1 large</td><td class="ing">Onion, diced</td></tr></table><p>Combine the sugar, the first ¼ cup of water, and the lemon juice in a large, heavy-bottomed saucepan or dutch oven. Put on medium heat and stir as the sugar dissolves. Maintain enough heat to keep the sugar at a boil, but be careful not to let it foam over.</p><img alt="" class="fullwidth" src="https://lh5.googleusercontent.com/-VDWQuZcrrUg/U5f8ruaL8QI/AAAAAAAAAko/HRWN-LMpmlw/s600/Amber.jpg" /><p>Continue heating until the caramel reaches a deep amber color. The darker you let it go, the more complex and savory and, eventually, bitter it will become. We want to cultivate just a hint of smoky bitterness, but take care not to burn it!</p><img alt="" class="fullwidth" src="https://lh4.googleusercontent.com/-E7Y-f9pfHl0/U5f8ptsSnFI/AAAAAAAAAkY/j0FAnTB77Jw/s600/Onion.jpg" /><p>As soon as the mixture has reached the right color, dump in the rest of the ingredients, reduce the heat, and simmer for about 10 more minutes. Once these flavors have infused, allow the mixture to cool and strain it if you like. Then stick it in a squeeze bottle and now you can put it on everything.</p><img alt="" class="fullwidth" src="https://lh6.googleusercontent.com/-m3AQoeMn6ks/U5f8t_MTTiI/AAAAAAAAAk4/mS3Yl9MtCNI/s600/FinishedSauce.jpg" /><hr /><h2>Deep Fried Broccoli</h2><p>inspired by Houston TX's <em>Underbelly</em></p><img alt="" class="fullwidth" src="https://lh6.googleusercontent.com/-8gPp1nRVl8U/U5f8u_NryTI/AAAAAAAAAlA/7truZrQ4d4c/s600/Plated.jpg" /><table class="ingredients"><tr><th class="amt">Qty</th><th class="ing">Ingredient</th><th>Procedure</th></tr><tr class="first last"><td class="amt">1 head</td><td class="ing">Broccoli</td><td rowspan="1"><ol start="1"><li>Cut broccoli, separating into florets.</li><li>Heat oil to 350°F.</li><li>Deep fry broccoli until darkened and crispy.</li></ol></td></tr><tr class="first"><td class="amt"></td><td class="ing">Caramel fish sauce</td><td rowspan="3"><ol start="4"><li>Pull from the oil and toss with fish sauce, a splash of vinegar, and a pinch of salt to taste.</li></ol></td></tr><tr><td class="amt"></td><td class="ing">Rice vinegar</td></tr><tr class="last"><td class="amt"></td><td class="ing">Salt</td></tr></table><p>Deep frying broccoli is seriously fucking easy. Take a head of broccoli. Cut it up into florets. Heat some oil to about 350°F, and fry the suckers for a few minutes, until they darken and get crispy. Don't use a batter, just fry them directly—this gives the florets a supremely unique crunchy-juicy texture. Plus, it's way easier and less mess.</p><img alt="" class="fullwidth" src="https://lh6.googleusercontent.com/-trT-LYYT_cY/U5f8v1EXQwI/AAAAAAAAAlI/nYLGS8BJmKA/s600/Frying.jpg" /><p>Scoop the broccoli out and drain away any excess oil, then throw into a bowl. Immediately season with a sprinkle of salt, a squirt of caramel fish sauce, and a splash of rice vinegar, and toss to coat well. The vinegar is a nice addition that helps to cut the sweet, smoky richness of the sauce. Make sure to serve <em>immediately</em> to enjoy the broccoli in its full crispy-juicy glory.</p><div class="footnote"><hr /><ol><li id="fn:sprouts"><p>I suppose this should be unsurprising, considering I've already professed my love for deep fried brussels sprouts. <a class="footnote-backref" href="#fnref:sprouts" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></p></li><li id="fn:pringles"><p>It's the kind of layered crunchiness you get from eating a stack of 7 Pringles. <a class="footnote-backref" href="#fnref:pringles" rev="footnote" title="Jump back to footnote 2 in the text">↩</a></p></li></ol></div>Natehttp://www.blogger.com/profile/16037026050423103627noreply@blogger.com1tag:blogger.com,1999:blog-1259268250858115448.post-56488294387573585502014-06-08T12:44:00.003-07:002014-06-09T15:05:12.687-07:0052WoC Week 20: Diner Food - Sausage Gravy<img alt class="fullwidth" src="http://2.bp.blogspot.com/--n8yeDykHHM/U5S4aMk8hOI/AAAAAAAABEM/a7bLUfVAO-s/s600/title_gravy.JPG">
<p>
Sausage gravy is the duct tape of the breakfast world - it will fix anything. No matter how shitty your eggs, biscuits, toast, or fruit salad may be, cover that shit up with sausage gravy and you'll be eating well. That being said, most diners don't take the actual effort to make sausage gravy from scratch and it's a real shame. I mean, I'm guilty of eating the canned stuff at a Holiday Inn Express on more than one occasion but the sausage gravy never lives up to its fullest potential. Starting with high quality ingredients and taking the care to make this properly takes this breakfast topper from straight heart burn to worth the 20 antacids.
</p>
<p>
There is one key step to making quality sausage gravy: use herbs to enhance the flavors already in the sausage. Using fennel or rosemary help play off the seasonings in the sausage. It's the difference between LeBron playing with good D. Wade instead of glass bones D. Wade<sup><a href="#fn:theheat" id="fnref:theheat">1</a></sup>. This recipe is perfect for biscuits, SOS, and pretty much anything you want to slather in sausage gravy (everything). The only thing sausage gravy isn't perfect for is taking photos. I spent the better part of an hour trying to take one appealing photo of sausage gravy and don't think I succeeded. Please take my word that this tastes a billion times better than it looks.
</p>
<a name='more'></a>
<hr>
<h2> Sausage Gravy </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first last">
<td class="amt">1 tsp</td>
<td class="ing">fennel</td>
<td rowspan="1"><ol start="1">
<li>Dry roast the fennel until fragrant - about a minute over medium heat. Take off the heat.</li>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">1 tsp</td>
<td class="ing">red pepper flakes</td>
<td rowspan="3"><ol start="2">
<li>In a bowl, combine the fennel with all the other spices.</li>
<tr>
<td class="amt">1/2 tsp</td>
<td class="ing">rosemary</td>
</tr>
<tr>
<td class="amt">1/2 tsp</td>
<td class="ing">sage</td>
</tr>
<tr>
<td class="amt">1/2 tsp</td>
<td class="ing">oregano</td>
</tr>
<tr class="last">
<td class="amt">1/2 tsp</td>
<td class="ing">thyme</td>
</tr>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">1/2 lb</td>
<td class="ing">ground pork<sup><a href="#fn:sausage" id="fnref:sausage">2</a></sup></td>
<td rowspan="2"><ol start="3">
<li>Brown the pork over medium high heat. Add the spices and the crushed garlic. Season with salt and pepper.</li>
<li>Take the crumbles off the heat keeping as much of the grease in the pan as possible.</li>
<tr class="last">
<td class="amt">2 cloves</td>
<td class="ing">garlic</td>
</tr>
</ol>
</td>
</tr>
<tr class="first last">
<td class="amt">2-3 tbps</td>
<td class="ing">flour</td>
<td rowspan="1"><ol start="5">
<li>Add the flour to the grease and cook until you have a nice roux. You need equal parts flour and fat so eyeball the amount of flour. If there isn't enough grease, add a touch of butter.</li>
</ol>
</td>
</tr>
<tr class="first last">
<td class="amt">3/4 cup</td>
<td class="ing">milk</td>
<td rowspan="1"><ol start="6">
<li>Slowly add the milk, stirring constantly. Let simmer until desired consistency. Add your crumbles and season with salt and lots of black pepper.</li>
</ol>
</td>
</tr>
</table>
<p>
Regardless if you start with ground pork or sausage, I recommend making the spice mixture outlined in the recipe as it brightens up the flavor of the sausage. Start by toasting the fennel in a dry pan. Take a pan over medium heat with nothing in it and add the fennel seeds. Roast for about a minute until they start to get really fragrant and turn slightly brown on the edges. Remove from the heat. Combine with the sage, thyme, rosemary, red pepper flakes, and oregano. Set aside. Brown your ground pork over medium high heat and add the spice mixture<sup><a href="#fn:sausage" id="fnref:sausage">2</a></sup> and the crushed garlic. Cook until it is crispy and brown. Season to taste with salt and pepper. Remove the crumbles trying to keep as much of the grease in the pan as possible.
</p>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-c3vp8tgT32s/U5S4c4z7jzI/AAAAAAAABEY/ZqumS6QNofE/s600/crumbles.JPG">
<p>
This step might take a little bit of practice on the eyeballing aspect. You want to add about equal parts flour to the fat that remains in the pan. If there isn't enough grease in the pan, simply add some butter. Cook the flour until it is no longer raw but before it turns brown. Once your roux is developed, slowly start adding your milk while stirring constantly. Once all the milk has been added, let simmer until it is the desired thickness. Add your sausage crumbles and season with salt and lots of black pepper.
</p>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-GPkL-6a329M/U5S4c6xQiII/AAAAAAAABEU/1FIbVLukyUM/s600/almostgone1.JPG">
<hr>
<div class="footnote">
<ol>
<li id="fn:theheat">Seriously fuck the Heat. The east is so much easier and their playoff ride was a joke. Spurs better take this.  <a class="footnote-backref" href="#fnref:theheat" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
<li id="fn:sausage">If you are using sausage instead of ground pork, only use half of the spice mixture and it should liven up your sausage gravy.  <a class="footnote-backref" href="#fnref:sausage" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com2tag:blogger.com,1999:blog-1259268250858115448.post-64714176940131911442014-06-01T15:24:00.003-07:002014-06-08T11:50:29.351-07:0052WoC Week 19: Caramelization - French Onion Soup Grilled Cheese<img alt class="fullwidth" src="http://4.bp.blogspot.com/-gS5n0pmEdUY/U4ujAGPiZLI/AAAAAAAABD4/jOH8iDgaKc4/s600/top+onion.jpg">
<p>
French onion soup is definitely one of my favorite soups but it has nothing to do with the actual soup. There is nothing better than that beautiful piece of toasted crusty bread on the top of the bowl. One side is covered with rich bubbly melted gruyere and the other side is soft carrying that pure onion essence of the soup. So let's skip all of the work of soup and go directly to the good shit and make it into a sandwich. This grilled cheese carries the character and taste of French onion soup but has all of the advantages of a sandwich. You still get that richness of the soup and the cheese while getting that sweetness of the caramelized onions inside all sandwiched between two pieces of rustic French bread.
</p>
<a name='more'></a>
<hr>
<h2> French Onion Soup Grilled Cheese </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first">
<td class="amt">2</td>
<td class="ing">medium onions</td>
<td rowspan="3"><ol start="1">
<li>Slice your onions thin into semicircles.</li>
<li>Over low heat, melt the butter with the olive oil. Add the onions in the pan. The melted butter and olive oil should coat the onions. Add more oil if it doesn't.</li>
<li>Continue to cook the onions on low heat stirring every ten minutes or so. They will start to wilt after 10-20 then start to brown after that. It will take about 45-60 minutes to finish the onions.</li>
<tr>
<td class="amt">1 tbps</td>
<td class="ing">butter</td>
</tr>
<tr class="last">
<td class="amt">1 tbps</td>
<td class="ing">olive oil</td>
</tr>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">1/2 tsp</td>
<td class="ing">dried thyme</td>
<td rowspan="2"><ol start="4">
<li>During the last few minutes of finishing the onions, add the thyme and chopped garlic.</li>
<tr class="last">
<td class="amt">1 clove</td>
<td class="ing">garlic</td>
</tr>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">4 pieces</td>
<td class="ing">crusty bread<sup><a href="#fn:bread" id="fnref:bread">1</a></sup></td>
<td rowspan="3"><ol start="5">
<li>Put your broiler on high. Place the cheese on the bread and broil until bubbly.</li>
<tr>
<td class="amt">1 tbps</td>
<td class="ing">butter</td>
</tr>
<tr class="last">
<td class="amt">4 oz</td>
<td class="ing">grated gruyere</td>
</tr>
</ol>
</td>
</tr>
<tr class="first last">
<td class="amt">1 tbps</td>
<td class="ing">butter</td>
<td rowspan="1"><ol start="6">
<li>Put caramelized onions on one half of the pieces of bread and make sandwiches.</li>
<li>Butter both sides of the sandwiches and put on medium high heat until golden brown on both sides.</li>
</ol>
</td>
</tr>
</table>
<p>
There are dozens of shortcuts to making to caramelized onions all over the web and you are welcome to try them but I stick to the true and tried slow and low method. It takes a long time to make good caramelized onions but it's worth every second. In a pan, melt the butter in the olive oil. Cut your onions into thin semicircles. Add the onions and toss in the oil. If there isn't enough oil to coat all of the onions, add a touch more olive oil. Continuing to cook on low, stir every 5-10 minutes. They should start to wilt within 10 minutes and after another 20 minutes they should start to brown. From start to finish, count on at least 40 minutes to get nice dark caramelized onions. During the last few minutes, add the thyme and garlic and let that cook down in the onions. This gives the onions that true French onion soup flavor. Take off the heat and set aside.
</p>
<img alt class="fullwidth" src="http://4.bp.blogspot.com/-Kqe29ToOVWE/U4uiMHxD6NI/AAAAAAAABDs/t7ptfJZ7Ekw/s600/photo+1.JPG">
<p>
So my process of grilled cheese is not completely necessary but I think it yields the best results. By melting the cheese before the grilling you don't have to worry about your cheese not being perfectly melted. Set your broiler up on high. Put the cheese on the bread and broil until it is melted and bubbly. Top half of the bread with the onion mixture and place the other bread to create the sandwiches. Spread butter on both sides and fry up over medium high heat until golden brown. If done properly, it will taste just like you're eating French onion soup.
</p>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-W07W-CzCiBc/U4uiGm0hPrI/AAAAAAAABDc/enfw7qVWocA/s600/endphotos.JPG">
<hr>
<div class="footnote">
<ol>
<li id="fn:bread">For all the photos I used white bread I had laying around - this would have been at least 10 times better with a nice crusty loaf.  <a class="footnote-backref" href="#fnref:bread" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-35516145467965367162014-05-25T16:56:00.003-07:002014-06-01T13:42:45.384-07:0052WoC Week 18: Peruvian - Causa de Limeña
<img alt class="fullwidth" src="http://4.bp.blogspot.com/-G5ThL1E1KRI/U4KCWdUYBjI/AAAAAAAABDE/ROeKvxi9RY8/s600/side.JPG">
<p>
I have been very fortunate to spend the last year living with a good friend who happens to be Peruvian. When I asked him what to make this week, he suggested making a causa. A causa is a potato based terrine that normally has avocados, hard boiled eggs, and some sort of mayonnaise based salad - typically chicken. I decided to go with a very simple causa and just stick to the basics, excluding the mayo based salad all together. It makes for a hearty side that has the right balance of fat, spice, and acidity. Not to mention it is the perfect dish to play around with in various molds. Have an old Jello mold of a brain you never get to use except on Halloween? Now is your chance to try something different.
</p>
<a name='more'></a>
<hr>
<h2> Causa de Limeña </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first">
<td class="amt">4</td>
<td class="ing">medium yellow potatoes</td>
<td rowspan="2"><ol start="1">
<li>Boil the potatoes whole in salted water until tender. Let cool and peel.</li>
<tr class="last">
<td class="amt"></td>
<td class="ing">salt</td>
</tr>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">2</td>
<td class="ing">serrano peppers<sup><a href="#fn:pepper" id="fnref:pepper">1</a></sup></td>
<td rowspan="2"><ol start="2">
<li>In a food processor combine oil and pepper (without seeds or membranes) until smooth.</li>
<tr class="last">
<td class="amt">1/4 cup</td>
<td class="ing">canola oil</td>
</tr>
</ol>
</td>
</tr>
<tr class="first last">
<td class="amt">4 tbsp</td>
<td class="ing">lime juice</td>
<td rowspan="1"><ol start="3">
<li>Mash the potatoes with the serrano mixture and the lime juice until smooth.</li>
</tr>
</ol>
</td>
</tr>
<tr class="first">
<td class="amt">2</td>
<td class="ing">hard boiled eggs</td>
<td rowspan="3"><ol start="4">
<li>In a mold layer potato then sliced avocado, then more potato. Top with hard boiled egg slices and red onion shavings.</li>
<tr>
<td class="amt">1</td>
<td class="ing">avocado</td>
<tr class="last">
<td class="amt">1</td>
<td class="ing">avocado</td>
</tr>
</ol>
</td>
</tr>
</table>
<img alt class="fullwidth" src="http://4.bp.blogspot.com/-rKxLROTkpXE/U4KCVKgO_LI/AAAAAAAABCw/SY_R9ausd00/s600/pepper.JPG">
<p>
Start off by boiling the potatoes whole in salted water. This helps prevent the potatoes from gaining too much moisture during the boiling process. Once tender, about 30 minutes, remove from the water and let cool. You need to peel these and trying do do so while they are still hot is not a fun way to burn off your finger prints, so I recommend waiting until they have cooled off a bit. While the potatoes are cooling, take the seeds and membranes out of the serrano peppers and combine them in a food processor with the oil until smooth. You want to use a neutral oil like canola for this mixture as using something like olive oil impacts the flavor of the pepper.
</p>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-EHP1bDAteAk/U4KCVNdEkTI/AAAAAAAABDA/fZsSIrWNSj0/s600/potatoes.JPG">
<p>
Mash the peeled potatoes with the pepper mixture and the lime juice and season with salt. You are looking for this to be acidic and have a nice bit of heat without being overwhelming. Now you are ready to start layering your causa. I used a muffin tin for mine as it was easy to make personal sized causas. You can also use a pie pan, cake pan, loaf pan, or whatever weird shaped pan you have, it doesn't matter. Line your container with plastic wrap and put in layer of mashed potato. Top that with the avocado then another layer of mashed potatoes to top. Flip it out of the pan, take the plastic wrap off and top it with the hard boiled egg and red onion. There isn't a lot to this dish but it packs a ton of flavor in each bite. Because of the pepper and the lime juice, it's surprisingly fresh tasting for a potato based dish and works perfectly for your summer time cook out.
</p>
<img alt class="fullwidth" src="http://1.bp.blogspot.com/-9_8BpY8UZak/U4KCVYLFhWI/AAAAAAAABC0/B7J8Td4eO2E/s600/iso.JPG">
<hr>
<div class="footnote">
<ol>
<li id="fn:pepper">The preferred pepper for this is an aji pepper - a yellow Peruvian pepper that is fresh and spicy. I was not able to find one while I was out in Philadelphia but if you can, it will make the dish that much better.  <a class="footnote-backref" href="#fnref:pepper" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0tag:blogger.com,1999:blog-1259268250858115448.post-46179743344468042382014-05-18T16:58:00.001-07:002014-05-18T16:58:37.884-07:0052WoC Week 17: Soy - Grilled Sweet Potatoes with Soy Glaze<img alt class="fullwidth" src="http://1.bp.blogspot.com/-4TBf298d3Yg/U3jQFG5UuYI/AAAAAAAABCQ/ceez-25bphY/s600/main.JPG">
<p>
Summer is here and it's time for the best thing in the world: grilling. I don't need to spend two paragraphs talking about how great grilling is because we all know there is nothing better. The one thing people tend to forget at cook outs<sup><a href="#fn:cookcout" id="fnref:cookout">1</a></sup> is great sides. You constantly see mayonnaise based salads or raw veggies and questionable ranch. You rarely see interesting grilled vegetables and this recipe is exactly that. Sweet potatoes are amazing grilled, they develop crispy exterior with a soft tender inside with a nice balance of sweet and smoke. Couple that with a sweet soy glaze and you have yourself a unique side for your cook out.
</p>
<a name='more'></a>
<hr>
<h2> Grilled Sweet Potatoes with Soy Glaze </h2> <br/>
<table class="ingredients" align="center">
<tr>
<th class="amt">Qty</th>
<th class="ing">Ingredient</th>
<th>Procedure</th>
</tr>
<tr class="first">
<td class="amt">1/4 cup</td>
<td class="ing">soy sauce</td>
<td rowspan="3"><ol start="1">
<li>Combine over low heat until dissolved. Put on the lowest heat until it reduces to a thick syrup - about 20 minutes.</li>
<tr>
<td class="amt">1/2 cup</td>
<td class="ing">brown sugar</td>
</tr>
<tr class="last">
<td class="amt">1/2 cup</td>
<td class="ing">water</td>
</tr>
</ol>
</td>
</tr>
<tr class="first last">
<td class="amt">4-5</td>
<td class="ing">sweet potatoes</td>
<td rowspan="1"><ol start="2">
<li>Preheat an oven to 350°F.</li>
<li>Peel and cut sweet potatoes into 1/4 inch thick slices.</li>
<li>Oil and season your potatoes. Bake for 15 minutes - you do not want them to be completely cooked.</li>
<li>Place on a grill on medium high and cook on each side for 2-3 minutes.</li>
</ol>
</td>
</tr>
<tr class="first last">
<td class="amt">1 stalk</td>
<td class="ing">green onion</td>
<td rowspan="1"><ol start="6">
<li>Slice green onions thin. Top sweet potatoes with glaze and green onions.</li>
</ol>
</td>
</tr>
</table>
<p>
Soy glaze is fairly simple and can be made ahead of time. Combine the brown sugar, water, and soy sauce in a pan over medium heat until the sugar is dissolved. Lower the heat to low and let go for about 20 minutes or until you get a good syrup consistency. It's the perfect balance of salt and sweet and tastes great lacquered on pretty much everything.
</p>
<img alt class="fullwidth" src="http://4.bp.blogspot.com/-Whn8Wl1W_o8/U3jQEhmPADI/AAAAAAAABCI/xlFEzj0VQYo/s600/glaze.JPG">
<p>
Grilling potatoes can be tricky. You can end up with burnt exteriors and crunchy interiors which is just gross. To avoid this, par cook the potatoes in the oven before putting them on the grill is key. Cut and peel the sweet potatoes into 1/4 inch slices. Oil and salt them and bake at for about 15 minutes. Finish on the grill over direct heat. It should take only a couple minutes per side. Top with green onions and soy glaze.
</p>
<img alt class="fullwidth" src="http://2.bp.blogspot.com/-8sHzG0i5EDg/U3jQD_Ut1eI/AAAAAAAABCE/_jb89nxP1VQ/s600/finish.JPG">
<hr>
<div class="footnote">
<ol>
<li id="fn:cookout">Unless you're smoking meat you're at a cook out - not a barbeque.  <a class="footnote-backref" href="#fnref:cookout" rev="footnote" title="Jump back to footnote 1 in the text">↩</a></li>
</ol>
</div>Simeonhttp://www.blogger.com/profile/00317233600331180889noreply@blogger.com0