Beer before liquor…never been sicker. Liquor before beer…you’re in the clear. So what happens when you mix the two together and drink them at the same time? Well, if you’re using gin and stout…you get a Dog’s Nose.
Dating back to the 19th century, the Dog’s Nose, aptly named because it’s wet and black, was said to be a favorite drink of Charles Dickens. The drink was even featured in one of his most famous works, The Pickwick Papers.
Recipe:
12 ounces stout beer (Guinness)
2 ounces gin
Pour gin into stout glass and top with beer. Simple as that. If you have some lying around, dust the top with a little nutmeg for good measure.
Note: Be sure to use a strong flavored gin so it doesn’t get lost, Beefeater is good.
Next time I order a Belgian IPA and it’s not served in a proper Chalice…I’m heading for the door.
I kid, I’m not that picky. However, like wine, certain types of beer should be served in certain types of glassware. Using the proper vessel enhances the beers flavor and produces good head (he he).
Check out this Beer Advocate guide to see whether you should be using a Becker or a Pokal with that Bud.
When I ordered a beer with my meal at DBGB in New York a few months ago, the waiter came back and displayed it like a bottle of wine…He then proceeded to pour a sample into my glass and awaited my approval. I like to think of beer as a no-frills sort of beverage, so this display was a bit much for me, however it was a nice way of showing the importance that they place on beer (traditionally looked at as wine’s blue-collar cousin).
America’s culinary IQ has greatly increased over the past few years and beer is becoming an equal (if not superior in some cases) companion for food, and beer sommeliers are becoming regulars in restaurants across the country.
The great thing about beer is that it doesn’t have the same snooty attitude that wine has, but if you want to impress your friends and try to butch up that salad with a Hefeweizen as opposed to your usual lager…download this chart and read these articles from Epicurious and Men’s Journal.
If you want to continue drinking your usual, that’s cool too…beer won’t judge you.
Oktoberfest and other fall style brews will be in stores and bars before you know it, so get your hands on a summer seasonal while its still hot, literally and figuratively.
My choice is Bell’s Oberon. If you live in an area where Oberon is sold and your refrigerator isn’t fully stocked with this spicy and fruity American wheat ale…I question your character. If you don’t live in an area where Oberon is sold…consider relocating.
*Or any other cheap, canned, megabrew.
One of my best friends from college and 3-time roommate is headed to the city this weekend. Needless to say, we’ll be drinking beer…a lot of it. Ours will be canned, cheap and available in 30-packs.
Yes, my funnel has been retired and we’re (slightly) more grown up, but that doesn’t mean we’ll be sitting around sipping some craft Imperial stout followed by a discussion about it’s bold flavor and full body. Nope, we’ll be drinking Bud, followed by another.
Don’t get me wrong, enjoying a nice craft brew is totally acceptable and encouraged, but that’s what I do on a Wednesday night, these situations call for something a little less refined and a little more…shotgunable.
I have a thing for letterpress business cards and coasters. So I was delighted recently when I paid a visit to DBGB and my Piketown Pils was placed onto one of these Ben Whitla designed coasters.
DBGB is famed chef Daniel Boulud’s semi-new restaurant on Bowery St. in New York’s East Village. It’s French brasserie meets American tavern. The interior design is inspired by Bowery’s history as New York’s restaurant supply neighborhood. Floor to ceiling shelving stocked with the restaurant’s own tools, tableware and dry goods. It’s more civilian than Boulud’s other establishments. The name is a play on CBGB (Country, Blue Grass and Blues), the famous music club just down the street (now a John Varvatos store) where bands like The Ramones, Talking Heads and Blondie got their start.
Good food, good bar, good atmosphere…great coasters and business cards.
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I’ve always enjoyed Miller High Life. Not just the taste (go ahead, question my judgement), but the idea of it. Classic, blue collar, rugged, American. A real man’s beer. There was a bar in college that served High Life tallboys for $2…It goes without saying that we would frequent that bar.
High Life’s reputation as “The Champagne of Beers” has taken a hit over the years, but with the canned beer and Americana revolution, it’s poised to make a comeback.
Browsing the Dieline today, I came across this new packaging program designed by Landor San Fancisco. I’m happy to report that they’ve kept it classic, exactly the way it should be.
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From Lovely Package:
“Northern United Brewing Company, owners of the two most successful brew pubs in Michigan, North Peak and Grizzly Peak, is making its beer available in stores for the first time. North Peak in six packs of 12 oz stubby bottles. Grizzly Peak in 22 oz high gravity singles — macro micros. The brewpubs themselves have kind of an old timey log cabin vibe. So we tried to make something that wouldn’t look out of place among the classics – the beers from back in the day. Simple. Clean. Midwestern.”- designer, Luke Oeth.
I love the Red Stripe style bottle of the top three, it feels very medicinal.
…The ads are nice too. Created by graphic designer, Luke Oeth, and copywriter, Josh Leutz. The duo collaborates under the name Neatly Trimmed Beard.
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In the past, because canning equipment was so expensive, mega-breweries were the only ones capable of canning beer. But thanks to new microcanning technology, smaller craft breweries, like Oscar Blues, now have the ability to can their brews.
For many, canned beer invokes thoughts of cheap, tasteless beer. However, as it turns out, the can might serve as the best medium in which to serve up a cold one. The three biggest adversaries for beer are light, oxygen and heat. The can eliminates two out of three, the bottle is susceptible to all of them (It ain’t rocket science). The can is also more environmentally friendly, cheaper, and much easier shot-gun at tailgates. Think of it like a mini-keg (Heineken was on to something with those keg shaped cans). Some complain about a “Metallic” taste when drinking canned beer, however, all cans today are lined with a water-based polymer (The beer never touches the can). So unless you plan on cracking open that can of Schlitz that’s been rotting in your Dad’s basement for 40 years, shut up and drink up.
