In addition lacing up your White Buck Oxfords, Memorial Day weekend is also the time to officially scrub down and fire up the grill. And while there is season enough to put a flame under eggplant slices, skewered tofu, marinated portabellas, and the like, for this weekend I want a slab of something substantial, sentient even. But what brew to serve? I went deep to some local experts and got the following beer pairing recommendations for 2011’s opening salvo in the war on underindulgence:
If You're Grilling: Beef, Sausages, Ribs
Pair it With: 21st Amendment's North Star Red (an American Amber Ale) or Back in Black (a black IPA) or Magnolia Pub & Brewery's Spud Boy IPA
A crisp spring wind was blowing down Folsom at 5:30 last Sunday afternoon. The mid-May weekend was winding down and the street was so empty of pedestrians, parked cars and even traffic that I began to wonder if I'd missed Saturday's scheduled Rapture. The quiet of the street changed at the doorway to City Beer though; all the tables and stools were occupied and there was a steady but manageable stream of patrons with their personal selections of bottled craft brews waiting to be checked out. Splitting his time between the half dozen beer taps and the cash register, Craig Wathen quietly let each customer know that since they close at 6:00 on Sundays, this was last call.
If you’re looking for something to have with a tri tip, you might want to try this,” suggested Craig Wathen, the owner of City Beer Store in SoMa, as he handed me a .75-liter bottle of Sierra Nevada’s Ovila Abbey Dubbel off the shelf—a specimen big enough to contend with a bottle of wine. “It’s a hearty dubbel, almost chewy, but it’s got enough tartness from the hops to cut through the juice of a steak.”
Eric Clapton called Robert Johnson the “the most important blues singer that ever lived,” and to help celebrate his 100th birthday, Dogfish Head Craft Brewery will be releasing their tribute beer Hellhound on My Ale, early this May. The beer’s name is a play on words from one of Johnson's songs, Hellhound on My Trail; the beer marks another in Dogfish’s riotous lineup of “offscentered ales for offcentered people.”
It's a breezy midwinter evening in the Mission District and half a dozen people are huddled around a stainless steel contraption in a small backyard watching intently as a clear liquid drips out of a spigot. "We're distilling an all malt beer, without the hops, to make this whiskey," notes our host, who asked to remain anonymous due to the legal ramifications of his work. Unlike commercial whiskey, though, this newly distilled batch of "White Dog"—the unaged distillate that eventually becomes bourbon—will be cut with cold water and consumed fresh. No months resting in an oak barrel to add color, hints of vanilla, and the mysterious smoothness that comes with time.
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