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Hotlips Soda: Craft

wilber

jiro

High Street dessert flight

guineess

creamy nutty
thick creamy head very pretty
not too complex. but def enjoyable
bitter coffee, light, and airy mouthfeel not robust

Entry #100: The Best Beer Books

 For this blog's 100th entry, I wanted to do something special, so I'm doing a short feature on the best books about beer. After all, this blog is named for three things that make the world a much better place, and I've ignored the first one for the most part (mostly due to my preoccupation reading much more boring tomes for the bar exam). Generally, the following books stand out because they are well-written, do not come across as snooty or snobbish, and are full of information that everyone from the blissfully ignorant industrial-beer drinker, the craft beer neophyte, the self-proclaimed beer lover and even the established brewer can pick up.

The Brewmaster's Table by Garrett Oliver

I'd written about Garrett Oliver's The Brewmaster's Table before, and I still believe that it's the best book on beer out there.

Tasting beer: technical appreciation, how to be a pro judge

Naked Pint: best for beginners. Best discussion of glassware. creative presentation of styles.
foodography. the beer chicks

espresso stout
deep brown wispy thin head
very bitter, hardly any balancing malts, because the malts provided the black coffee backbone

Foie the Win: The Battle for Foie Gras Burger Supremacy

burgar and dead guy

Sam Adams and Roast Chicken Dinner

'Cue, Stone Smoked Porter and Cake Club

Duvel: The Devil in its Glass

Duvel is the quintessential Belgian strong golden ale. It was probably the first beer brewed in such a style and is the standard to which all other strong golden ales are measured. Not only that, but in the world of beer appreciation, Duvel is also known for creating arguably the best, most versatile glass for

recommended to be served at 6 but drunk a bit warmer, probably closer to the 13 ideal for stouts and other big beers. Hops come out more at a warmer temperature. At its ideal serving temp, Duvel is quite sweet, with hardly a hint of alcohol, despite its formidable 8.5% ABV. I guess this is why they named this beer after the devil - it's tempting and unassuming, and then you realize, only when it's too late, that you're in too deep. Trust me. Don't make deals with the Duvel and other demonios.

 Not as yeasty as most Belgian ales, 

instant pasta

rr

Anthony Bourdain

In the brief respite between finishing all my requirements for law school, while waiting for graduation and officially beginning bar review, I've been trying to inhale as many books as I can, with a particular focus on food lit. I was finally able to finish Anthony Bourdain's Medium Raw, which I had begun earlier this year, while also going back to an old favorite, Kitchen Confidential.

The latter was my first real exposure to food literature. Before then, I hadn't imagined that reading about food could be as captivating for me as going through a good novel. The junkie-turned-chef-turned-TV-personality

gb summerbrau and marzen

 crisp and dry finish. very good carbonation. perfect for summer indeed
darker malts than your usual fizzy yellow
hops are prominent in the finish, but not overpowering. they use german hops and it shows. subtle, not in your face, but definitely make their presence felt
spicy, herbal nose

dense but thin head
visible effervescence

miami heat victory

"healthy"

Guinness Foreign Extra Stout

Majestic crown peeking out from the top of the pint glass
thick head. creamy
nose coffee, a bit of hop fragrance
caramel and coffee taste

robust and medium-bodied, not quite as viscous as American Stouts, especially Imperial Stouts, but very dry and sticky. strong bitter slightly metallic finish.

belgian chocolate cookies

best cooking beer imo

Pliny