I recently came across (via the internetz) some of the finest and most rare delicacies to grace man's plate. The foods are truthfully rotted garbage that no one should consume and I don't care if it seems insensitive to cultural tastes to say. BUT, could the foods perhaps be improved by the pairing of a perfect craft brew? Just maybe...
Made semi-famous by Anthony Bourdain, this Namibean appetizer might be the worst of the list. Who wants to save the best for last anyways? I honestly think the tribesman were just pulling a hilarious prank on Bourdain when he strolled into the village that day to make a spectacle attraction of the people.
Warthog Anus: Taste of, warthog anus.
Pairs well with: This deserves only the finest, try 7-11 Game Day Light. Would also have suggested Michelob Ultra Pomegranate Raspberry but sadly it appears no longer exists.
Soft boiled fetal Duck
Also known as Balut. Poor Donald Duck would be rolling over in his grave if he saw this, although if practiced in more parts of the world maybe it could have prevented Howard the Duck.
Balut: Commonly served with lime or lemon juice and chili powder.
Pairs well with: Abita Brewing Company - Abita Bock
Based on the recommendation of a site frequent this past week I gave a beer cocktail recipe that was posted. With some free time this weekend and a few friends were supposed to come over, I thought this would be the perfect time to try it.
The Wall Street Journal reported today on a lawsuit involving a patron and a bar over a game of beer pong gone awry. The law suit in short alledges neglect on the owners part to prevent Alan Berger from becoming too inebriated and later struck by a car attempting to cross a highway. The article partially quoted below:
Hey remember today will be fictionally written by Chris Farley's charectar based on "The Chris Farley Show". - Thanks for the help Chris, love ya.
Um, hi. Welcome to Beerspin. I'm.. Chris Farley.. and, today I'm talking about a book.. one of the.. greatest books.. uh, scary stories. I guess, artist, ever. GOD! That sounds stupid! God, I'm an idiot! I never know how to start these things!
Now when my buddy asked me to join this whole blogging thing I was kinda like "Meh". But I figured what the heck. I got some time and some things on my mind. I see this is supposed to be a pretty much beer blog. I don't mind talking about beer because I love me some good beer.
These are good to pass the time and exercise that right side of the brain, though some are by no means high quality label makers. Bored at work and looking for something to do then check out these beer bottle label makers and pretend you have a job you enjoy!
Not exactly stop the presses news, not yet anyways. Bud Light has released a new member to its product line called "Bud Light Platinum", a beer that I can only assume or guess is aimed for people who enjoy craft beers. People who enjoy craft beers but want semi-cheap light beers as well?
Friday morning 12:30 a.m. and I'm lying in bed wide awake, enter fridge. "Let's see what we have here".
A proffesional review of this is a bit more generous to this than I will be. My first impression of this beer was hard core alcohol (by beer standards). Although the alcohol content of this beer is not unusually high it's clearly the defining characteristic, this is reflected by its name which refers to Tripel style beers.
4th batch and counting, I'm still perfecting my ale fake bock recipe.
Had a friend come over for his first brew and "assist". Having spent years as a wine snob I think he's coming around on beer. Oddly enough his favorite seems to be American IPA's. Not to say he didn't enjoy beer before this sudden interest but only casual and nothing outside of macro-brewery beers. So to just suddenly jump into that really surprises me. Generally going from Bud Light to Ranger IPA takes time.
Took notes this time during the process noting my hop schedule and the slight variations to which ingredients and how much were changed from the original recipe.
My 3rd batch (pictured below) came out perfect, or at least as perfect as we've made. The original recipe was supposed to be a clone beer of a bock but using a ale yeast with as neutral of flavors as possible (since I don't currently have the ability to ferment true lagers).
We followed the recipe to a T the first time, the beer was entirely underwhelming. It tasted watered down with very little if any bouquet or aroma, the color wasn't even close. Slowly but surely we brought it along with some modifications by the 3rd batch and sure enough if I didn't throw away or lose the recipe.
Well thanks to random coincidence I suppose I had car trouble the Monday before the interview that took me the next day, all day Tuesday to fix making me miss the interview. My phone went dead and even if it hadn't I still probably wouldn't have called him to ask to reschedule, employers I imagine don't like when you can't reschedules job interviews. Then another interview fell out that Thursday due to the same car issue not being fully resolved as well.
Life is great sometimes, it takes everything away, then hands you a glimmer of hope and then takes it back just that quick. Someone I imagine is laughing....
Oh well, I should brew some beer this weekend.
On that note my last batch came out terrific, best we've ever made. It was delicious, stupendous, monumentously superb. I'm not sure if that last one was a real word or not. Still has a citrus note to it that I don't know why or where it comes from. I'll have to take it to someone more experienced and see if they can tell me what it is because it's not supposed to be there. It's not bad, just not true to style.
**I'll post a picture of it when I get home. Computer at work not working right.