If you’re looking for a great holiday brew, this could be it!  It’s a little sweeter than most Christmas ales so if that’s not your thang, you may not want to commit to a whole case.  Remarkably distinct flavors of nutmeg and cinnamon, but with enough hops and barley to give a really nice balance. 

Awards

• Gold Medal, 2009 World Beer Championships
• Gold Medal, 2007 World Beer Championships
• Gold Medal, 2006 World Beer Championships
• Gold Medal, 2005 World Beer Championships
• Silver Medal, 1999 World Beer Championships

Hommelbier

Thought it great at first,
Now – a dry, boring Orval
Only one will do.

I’ve been back to this drop once or twice in the past few months, though despite always being a little disappointed by the blandness, there’s something that gets me buying it again and again. At 7.5% alcohol volume, it’s not exactly a beer that can be sneezed at, however it doesn’t sooth a thirsty throat like a non eleven percent-er should.

Interesting (?) to note is that you can read about Hommelbier on wikipedia in both eastern Flemish, and Western. Flanders. What a place, eh?

On Wednesday night, I had the good fortune to watch two of the BotF crew play in the Lower Northern Beaches Open Men’s Division B Grand Final. Lambo and Charlie were representing the Manly Fishos along with Norm, Bob, Matt and Craig. Their foes on the night were the Dee Why Builders and the neutral venue was the Time & Tide. For those unacquainted with team darts, there 9 games of doubles and games of 6 singles. Doubles first then singles. When I had arrived Lambo and Normie had vanquished their opponents and a clearly pumped Fishos had skipped to a 3 – 0 lead. The Builders came thundering back and despite Lambo registering another win with Norm, the doubles ended at 5 – 4 to the Builders.

There was considerable tension and Charlie, who was in his first darts GF, was really feeling the nerves. To win, you have to hit a double (peg out) that takes your score to zero. It seemed that Charlie would never peg out on the night, and he was employing a time honoured darts technique of calming the nerves with a couple of schooners. Finally after all 4 players had had about 4 cracks each at pegging out – Charlie nailed a double 4. His relief was palpable. Heading into the singles, Fishos needed to win from 6 to win the GF. Charlie’s great fear was that he would be in the last game with it all hanging on the line. Again he sought to calm his nerves in the time-honoured way.

Well, Charlie needn’t have worried. Norm and Lambo each dusted their opponents 2 – 0 in record time. No inhibitions as he gloried in 6 peg outs on the night and an undefeated run. Matt and Craig stepped up to the stripe and then also proceeded to demolish their opposition – Matt being particularly swift in his win. Suddenly it was all over, and the Fishos had won with two games to spare. Charlie was probably the happiest bloke in the room, and celebrated accordingly. First season in – part of a winning GF team. Norm deserves special mention. He’d had chemo earlier in the day, and a particular raucous argument between the kitchen staff and some regulars played havoc with his hearing aids during a critical point in his singles match – but he overcame those adversities to be undefeated. He then starred further by driving the lads home.

Good sportsmanship all round, and commiserations were given to the vanquished Builders in the only appropriate way – Schooners. Tough decision for the boys as they chose between an embroidered polo shirt or a trophy. I am glad to advise that Charlie chose the shirt, Lambo the trophy and they’ll feature in a future photo. Tide & Time were very hospitable and laid on a fine array of deep fried stuff and party pies. Looking forward to future GFs and new venues.

So I am sitting here in my room in the dutch zoo, drinking a beer and having a stroopwaffel. In an earlier post I told you, that I might reveal the mystery around the tiger in the netherlands. Well, it is quite easy. When I was seven, which is the age of a young adult in tiger years, I wanted to explore the world and find the meaning of life, or at least the meaning of my life.

But traveling for a tiger is not easy. Humans tend to think you are a thread to their society and lifes. Still I managed to have quite a journey and I visited a lot of places and met a lot of people. Some where nice, some not, but as they are afraid of my claws and teeth, they tend to not come to close. Which has its negative and positive side.

However, somehow I got caught by some dutch hunters and now I am spending some years in this dutch zoo. Not forever though. I guess it will be around 4-5 years. At least, that will be the time I am occupied with doing things. Like drinking beer and eating stroopwaffels. Or writing this blog, for that matter.

After that I don’t exactly know where to go. Maybe Kenya. They seem to have tigers as well and they even dance:

Week after week (after week after week…), CollegeCandy and our pal John bring you some of the weirdest, funniest, and saddest things he hears on his college campus. And we know he’s not the only one who hears this stuff. Join the Overheard revolution! Listen in on some weirdos’ conversations and share them in the comments or send ‘em over. You know there’s a lot of funny things to be heard on your campus, so get to it. We’ll throw them in a future post!

(Girl, on the phone.)

Girl: Lil Wayne was in my dream last night! Yeah. He had a farm. No, I mostly just made fun of his voice a lot. “Hey, girl, who knew we’d have so much in common?” And I was like “Lil Wayne, I had no idea!”

(Professor, heard from outside a chemistry lecture hall.)

Prof: Okay. Now, imagine you’re all molecules. Good. But I hate molecules! Uh-oh, really bad!

(Two girls, talking at a library study table.)

Girl 1: Were they at least cute?
Girl 2: The girl was a cute Latina woman, but the guy had a scum-stache. I had to turn up my Walkman to drown out the squelching noises.

(English professor, in a small lecture.)

Prof: Government needs hospitals and other utilities to run smoothly. Something like the Starship Enterprise.
Student: ExCUSE me?
Prof: What?
Student: Have you … have you ever even seen an episode of Star Trek?

(Guy, girl, talking in the Music building.)

Guy: Did you see the tree-lighting ceremony that year?
Girl: No, was it good?
Guy: Yeah. Josh Groban got so turned on, he ate the microphone.

(Guy, at a bus stop.)

Guy: It’s November. I’m rolling. I’m all by myself. I’m rolling, and I think I’m gonna write a Christmas song.

(Two girls, coming out of an exam.)

Girl 1: Bombed it. That was terrible.
Girl 2: I think I did okay, actually.
Girl 1: And – damnit! And I forgot to water my veggies in FarmVille!

(Guys, coming out of the gym locker room.)

Guy 1: Miley Cyrus or Taylor Swift?
Guy 2: Probably Miley Cyrus. Taylor Swift looks like a cat that got hit by a makeup train.

(Guys, in the Student Union cafe.)

Guy 1: Dizzy Bat, flip cup, pong. What else.  Need some more.
Guy 2: Forty-hands?
Guy 1: Maybe.
Guy 3: Pitcher drink?
Guy 1: What’s that?
Guy 3: You drink until you pass out.

(Guy, waiting at  a Starbucks.)

Guy: Listen, if I’m gonna date a girl, I’m just saying, she’s gotta respect my ass. I got a pretty big ass. It demands a lot of respect.

a) Tradiţie şi producţie. Despre bere se pune totdeauna problema tradiţiei. Fiecare producător se întrece în a găsi ceva tradiţional în ceea ce produce. Prin urmare, berea de abaţie provine de undeva din îndepărtatul Ev Mediu, pils-ul are o puternică rădăcină cehă şi vine de undeva dintr-o perioadă post-Reformă, peste tot tradiţie şi iar tradiţie… În plus, tradiţia înseamnă şi ceva care conservă un anumit mod de a face ceva sau de a (se) reprezenta în numite momente, ceva care se conservă de preferat inalterat în timp. Prin urmare tradiţia folclorică a unui popor (să zicem) marchează anumite obiceiuri sau atitudini circumscrise unor evenimente care se transmit prin imitaţie de la o generaţie la alta. Ideea tradiţiei în materie de bere e cam aceeaşi. Mă îndoiesc însă că totul rămâne la fel. Timpurile s-au schimbat, modalităţile de fabricaţie s-au schimbat, lucru evident odată cu industrializarea producţiei de bere. Producătorii se legitimează în continuare dintr-o sau printr-o tradiţie care cred că devine un fel de praf în ochi. Prin urmare, dacă ne uităm mai atent la noi nu ştiu dacă se pune chiar aşa de mult problema tradiţiei. Noi ar trebui să avem tradiţie la vin şi ar trebui să fim campioni. La noi tradiţia e să dărâmi sau să laşi în paragină lucruri care te-ar putea reprezenta. Chiar mă mir cum de cu ocazia construcţiilor de la Basarb nu a fost pus la pământ şi turnul fabricii de la Griviţa. Poate pentru că scrie pe el Heineken? Da, la noi s-a produs bere de mult timp, căci la cumpăna dintre secole Caragiale servea bere destulă pe ale noastre maluri dâmboviţene… Tradiţia de care ne mândrim a mai trecut şi prin 50 de ani de comunism în care s-a produs totul pentru popor. Îmi aduc aminte că pe vremuri aveai ceva noroc să poţi cumpăra câteva sticle de bere, asta după o coadă sănătoasă şi un tur de nervi pe măsură. În plus de asta, industria de bere a vremii oferea ceva de genul bere cu durată scăzută de valabilitate. Altfel, micii şi lichidul spumos de hamei curgeau cu nesaţ cu ocazii speciale ca 23 August sau 1 Mai. Timpul a trecut şi au apărut şi la noi mastodonţii lager-ului european, care încetişor au cumpărat (în ideea unei salvări providenţiale) tot ce a cam mişcat în ce priveşte producţia de bere. Aceasta a crescut, concurenţa a fost şi (cred eu că) rămâne benefică însă calitatea şi diversitatea licorilor lasă de dorit. Şi asta masiv. Mă întreb dacă şi ei servesc aceste produse constant, şi dacă oare chiar n-ar avea ideea unei schimbări? Nu mă aştept să se producă stout sau IPA peste noapte, dar ceva mai variat şi care să aibă şi gust de bere ar cam fi cazul să se şi producă. Ce ziceţi, băieţi? În principiu, m-aş simţi mult mai bine dacă aş consuma o bere de producţie naţională care să poată rivaliza cu celelalte. Nu e oare timpul să avem şi noi o bere care să ne aducă celebritate, un fel de Pilsener Urquell al nostru, pe care cei ce vin pe la noi s-o savureze în timp ce vizitează ce-a mai rămas în picioare în ţara asta? Ce ne lipseşte? Nu ştiu: producţie există, tradiţie se pare că la fel, medaliile se îngrămădesc pe etichete, managementul este performant… N-ar trebui să ne uităm prea mult în grădina altora, şi la ei uneori lucrurile sunt umflate cu pompa, dar uneori şi nu total. Lor li se poate reproşa inclusiv preţul ridicat pentru o băutură atât de elementară ca berea. Nu cred că e esenţial scornirea de noi reţete de bere, ştiut fiind că marii producători conservă mărcile existente, dar îmbunătăţirea calităţii lor ar trebui să fie ceva de căpătâi. La noi nu prea se mai produce nici malţ, pe care unii băieţi îl importă. Uluitor pentru o ţară care ar trebui să producă suficiente cereale şi care are apă diversă (de diverse durităţi, inclusiv minerală) din care s-ar putea scoate chiar şi stout pe care CAMRA să-l eticheteze ca real ale. Dar trebuie şi să se vrea să se facă asta. Nu se produce nimic de sezon sau de bucurie! Anul trecut s-au împlinit 90 ani de la Marea Unire… eu n-am văzut vreo bere specială cu ocazia asta, ca să nu zic că am aderat într-un final la UE, fără ca industria neaoşă de bere să fericească poporul cu vreun produs special. Nu avem tradiţia asta… la noi asta pare şi contrar unei reguli de capitalism autohton după ureche: de ce să rişti producţia printr-o bere de sezon care poate să nu se vândă? Cu alte cuvinte ceva destul de apropiat butadei siciliene: de ce să ne asumăm riscuri? De vin nu se putea pune problema, pentru că dacă amesteci soiurile sari în afara standardelor Uniunii. Însă în materie de bere, UE n-a pus încă pumnul în gură nimănui. Danezii au lansat Carl’s Special numai în cinstea unei banale vizite a lui W. Churchill în regat şi o produc încă. Oare nu şi asta înseamnă tradiţie?

b) Independenţii. Producători independenţi nu prea avem, sau dacă sunt, stau ascunşi pe plan local. Când aţi mai gustat ceva produs la Trei Stejari din Sibiu dacă nu sunteţi de acolo sau din apropiere? Ar trebui să fac un poll pentru chestia asta! Fabrica asta încă există şi încă produce însă dacă nu eşti la Sibiu sau prin împrejurimi nu ai nici măcar şansa s-o alegi. Dar despre berea Zimbru cea de la Bacău, pe vremuri faimoasă şi acum doar locală? Nu spun că ar fi cele mai grozave, dar cred că ar trebui să aibă o şansă, la fel ca şi ceilalţi producători. Independenţa supremă rămâne homebrewing-ul. Se poate produce bere şi acasă însă principalul material se găseşte destul de greu: malţul (hint: lovitura se poate da la magazinele de produse naturiste!). Există soluţia ultimă de a prepara malţul acasă, prin germinarea şi uscarea boabelor de orz… însă să faci absolut totul acasă, dincolo de plăcerea şi satisfacţia personală obţinută, e ceva destul de medieval. Hameiul e şi el o relativă raritate. Se ştie că hameiul uscat şi păstrat prea mult îşi pierde în mare parte calităţile antiseptice absolut necesare preparării unei beri măcar de o calitate rezonabilă. Totuşi, homebrewing-ul capătă şi la noi destui adepţi ceea ce e bine…

c) Prea mult plastic şi aluminiu. Se produce, se produce, da! Mult şi la PET! Într-ul fel e rezonabil astfel încât mesenii să nu-şi spargă capetele. Avem un fel de fascinaţie a plasticului, după cum aceleaşi butelii le găseşti peste tot în diverse stări de distrugere, reziduuri sordide ale unei industrii de bere (şi nu numai) în continuă înflorire din punct de vedere cantitativ. Nu prea există nici o tentativă de co-interesare a celor ce folosesc ambalaje din astea să le şi strângă (aşa cum la festivaluri, la trei pahare de plastic returnate, primeşti una bere free… or, omul de azi adoră să fie alintat) şi să le depună undeva. Unii producători au surprins prin garanţiile pe care plasticul lor l-ar da calităţii conţinutului. Of, ce lipsă de respect! De aia nu prea găsiţi Gulden Draak la PET, pentru că belgienii n-au ajuns încă atât de departe în ce priveşte cercetările asupra mecanicii masei plastice… Cât de jos se poate ajunge? Până acolo încât o bere serioasă ca Gosser să fie pusă la vajnicul plastic.

d)  Dar la ei cum e? Probabil că au şi ei găurile lor, dar în mod sigur se face mult mai mult pentru om. Spre exemplu: Norvegia… Ce ştim despre această ţară este că în mod clar nu este republică şi că de acolo vine Dimmu Borgir, suficient pentru ce ne interesează. Prin amabilitatea lui Knut Albert am văzut şi care e o parte a ofertei doar pentru această toamnă. Adică doar pentru această toamnă norvegienii au pus la cale câteva sortimente (bere şi barleywine) şi sunt convins că nu se vor opri aici. Deci se poate cu puţin interes şi cu puţină bunăvoinţă.

Sănătate! Prost! À votre santé! Ha здраве! Na zdraví! Cheers! Slainte! Skål!

I read background checks for employment are becoming more and more commonplace. I think that is a positive thing especially in the restaurant business for two reasons. The industry attracts those who are physically able (and look like the part) but not necessarily professionals and some have interesting problems outside of the workplace. A basic reference check will not do the job mostly because the reference check itself is extremely flawed. Restaurants are very stressful places and people can turn quite harsh toward each other. The wellknown manifestation of this hostility is workplace violence which everyone in restaurant business is very familiar with. This violence also extends outside of workplace but has never interested restaurants because they are not legally obligated and frankly most don’t care for the health of their employees beyond showing up for work.

Those in the position of giving references themselves have almost no credibility. A good reference or bad reference for a restaurant job can change by the mood of the person when answering the telephone. References are also the best way of getting back at former employees. The outcome is seasoned restaurant workers have their own ways of lying to live through the system. Background checks can cost as little as $75 and frankly can prove to be the exact opposite of what many references will tell. It is safe to assume that most references for restaurant employees are worthless. The majority of restaurant managers are not qualified to be managers and do not care for the law for the sake of the restaurant or the employee rights. They also function as vengeful individuals because most seasoned staff learn to fight with the manager and not be easy. The job is stressful and hard to do. The employees suffer this hardship also and learn to create more stress to fight back. A final reference check is many times how the revenge is taken and can have no basis in reality.

San Francisco itself has something not every city has. The older generation of restaurant owners act and think as they did forty years ago when everyone was nobody and these guys counted as big guys because they owned a kitchen and a dining room with a bar. They still think they are the ‘boss’ and the city government allows them to get away with any crime in the book. These guys think if an employee does not treat them as the ‘boss’ and thinks can have a career on one’s own (without their approval?) that person is not to work in the city.

San Francisco politics is not that of a big city but of a small village. This city was built in one day literally. A small village grew into a huge city overnight when the 49ers arrived digging for gold and partying. The mindset of the city never changed from that of a village mostly because the city has too many hills, and is surrounded by water. The layout is not on the grid system and has weird streets. The final outcome is a strange sort of gerrymandering for local politics. The old ‘bosses’ own too much of the city block by block. Though many people live here and can care less who these mean ancients are. The old ‘bosses’ still live in the world of old movies and think it is mighty white of them to let others use their businesses. They also think the world is how they see it (as was decades ago) and that especially goes far in human relations. Only choice white people may rise to prominence in San Francisco or the ‘bosses’ will be upset. They still think this city is owned by a few (literally handful of white families) and cannot stand anyone they don’t like to do well.

The liquor salespeople call San Francisco a ‘white city’ and say it is because of all the vodka that is sold here. I doubt that. I was told many times when I first entered restaurant business to be careful because Gavin Newsom has mandate from the rich of the city to prevent any minority from success in restaurant business. They like restaurant business and think it belongs to white people (and that does not mean any young but the few from the good old days of ‘white people’ in America). The white people are to staff it, run it and benefit from it as they believe. I finished a good deal of wine training once and jumped from behind the bar into the dining room and I remember life after that as going very well on many levels but having many strange problems which never made sense to me. The only explanation that had made sense to me is that I was told I progress fast, and I will be prominent in the restaurant business which should be good and nobody really cares but is against the mandate of the rich of San Francisco. What will be next? Yes. The number of successful people who do not fit the part, as of forty years ago, will increase and very soon the old money of San Francisco will not be pleased with the city and who works here. What of all this? Background checks is a system that not only helps protect the employer but also helps the qualified employees survive in fields that are filled with hostility, dishonesty and hatred. America still has a little of those left and San Francisco has plenty. A good and cheap system of background check is a must for 21st century workplace.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

I read background checks for employment are becoming more and more commonplace. I think that is a positive thing especially in the restaurant business for two reasons. The industry attracts those who are physically able (and look like the part) but not necessarily professionals and some have interesting problems outside of the workplace. A basic reference check will not do the job mostly because the reference check itself is extremely flawed. Restaurants are very stressful places and people can turn quite harsh toward each other. The wellknown manifestation of this hostility is workplace violence which everyone in restaurant business is very familiar with. This violence also extends outside of workplace but has never interested restaurants because they are not legally obligated and frankly most don’t care for the health of their employees beyond showing up for work.

Those in the position of giving references themselves have almost no credibility. A good reference or bad reference for a restaurant job can change by the mood of the person when answering the telephone. References are also the best way of getting back at former employees. The outcome is seasoned restaurant workers have their own ways of lying to live through the system. Background checks can cost as little as $75 and frankly can prove to be the exact opposite of what many references will tell. It is safe to assume that most references for restaurant employees are worthless. The majority of restaurant managers are not qualified to be managers and do not care for the law for the sake of the restaurant or the employee rights. They also function as vengeful individuals because most seasoned staff learn to fight with the manager and not be easy. The job is stressful and hard to do. The employees suffer this hardship also and learn to create more stress to fight back. A final reference check is many times how the revenge is taken and can have no basis in reality.

San Francisco itself has something not every city has. The older generation of restaurant owners act and think as they did forty years ago when everyone was nobody and these guys counted as big guys because they owned a kitchen and a dining room with a bar. They still think they are the ‘boss’ and the city government allows them to get away with any crime in the book. These guys think if an employee does not treat them as the ‘boss’ and thinks can have a career on one’s own (without their approval?) that person is not to work in the city.

San Francisco politics is not that of a big city but of a small village. This city was built in one day literally. A small village grew into a huge city overnight when the 49ers arrived digging for gold and partying. The mindset of the city never changed from that of a village mostly because the city has too many hills, and is surrounded by water. The layout is not on the grid system and has weird streets. The final outcome is a strange sort of gerrymandering for local politics. The old ‘bosses’ own too much of the city block by block. Though many people live here and can care less who these mean ancients are. The old ‘bosses’ still live in the world of old movies and think it is mighty white of them to let others use their businesses. They also think the world is how they see it (as was decades ago) and that especially goes far in human relations. Only choice white people may rise to prominence in San Francisco or the ‘bosses’ will be upset. They still think this city is owned by a few (literally handful of white families) and cannot stand anyone they don’t like to do well.

The liquor salespeople call San Francisco a ‘white city’ and say it is because of all the vodka that is sold here. I doubt that. I was told many times when I first entered restaurant business to be careful because Gavin Newsom has mandate from the rich of the city to prevent any minority from success in restaurant business. They like restaurant business and think it belongs to white people (and that does not mean any young but the few from the good old days of ‘white people’ in America). The white people are to staff it, run it and benefit from it as they believe. I finished a good deal of wine training once and jumped from behind the bar into the dining room and I remember life after that as going very well on many levels but having many strange problems which never made sense to me. The only explanation that had made sense to me is that I was told I progress fast, and I will be prominent in the restaurant business which should be good and nobody really cares but is against the mandate of the rich of San Francisco. What will be next? Yes. The number of successful people who do not fit the part, as of forty years ago, will increase and very soon the old money of San Francisco will not be pleased with the city and who works here. What of all this? Background checks is a system that not only helps protect the employer but also helps the qualified employees survive in fields that are filled with hostility, dishonesty and hatred. America still has a little of those left and San Francisco has plenty. A good and cheap system of background check is a must for 21st century workplace.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

I read background checks for employment are becoming more and more commonplace. I think that is a positive thing especially in the restaurant business for two reasons. The industry attracts those who are physically able (and look like the part) but not necessarily professionals and some have interesting problems outside of the workplace. A basic reference check will not do the job mostly because the reference check itself is extremely flawed. Restaurants are very stressful places and people can turn quite harsh toward each other. The wellknown manifestation of this hostility is workplace violence which everyone in restaurant business is very familiar with. This violence also extends outside of workplace but has never interested restaurants because they are not legally obligated and frankly most don’t care for the health of their employees beyond showing up for work.

Those in the position of giving references themselves have almost no credibility. A good reference or bad reference for a restaurant job can change by the mood of the person when answering the telephone. References are also the best way of getting back at former employees. The outcome is seasoned restaurant workers have their own ways of lying to live through the system. Background checks can cost as little as $75 and frankly can prove to be the exact opposite of what many references will tell. It is safe to assume that most references for restaurant employees are worthless. The majority of restaurant managers are not qualified to be managers and do not care for the law for the sake of the restaurant or the employee rights. They also function as vengeful individuals because most seasoned staff learn to fight with the manager and not be easy. The job is stressful and hard to do. The employees suffer this hardship also and learn to create more stress to fight back. A final reference check is many times how the revenge is taken and can have no basis in reality.

San Francisco itself has something not every city has. The older generation of restaurant owners act and think as they did forty years ago when everyone was nobody and these guys counted as big guys because they owned a kitchen and a dining room with a bar. They still think they are the ‘boss’ and the city government allows them to get away with any crime in the book. These guys think if an employee does not treat them as the ‘boss’ and thinks can have a career on one’s own (without their approval?) that person is not to work in the city.

San Francisco politics is not that of a big city but of a small village. This city was built in one day literally. A small village grew into a huge city overnight when the 49ers arrived digging for gold and partying. The mindset of the city never changed from that of a village mostly because the city has too many hills, and is surrounded by water. The layout is not on the grid system and has weird streets. The final outcome is a strange sort of gerrymandering for local politics. The old ‘bosses’ own too much of the city block by block. Though many people live here and can care less who these mean ancients are. The old ‘bosses’ still live in the world of old movies and think it is mighty white of them to let others use their businesses. They also think the world is how they see it (as was decades ago) and that especially goes far in human relations. Only choice white people may rise to prominence in San Francisco or the ‘bosses’ will be upset. They still think this city is owned by a few (literally handful of white families) and cannot stand anyone they don’t like to do well.

The liquor salespeople call San Francisco a ‘white city’ and say it is because of all the vodka that is sold here. I doubt that. I was told many times when I first entered restaurant business to be careful because Gavin Newsom has mandate from the rich of the city to prevent any minority from success in restaurant business. They like restaurant business and think it belongs to white people (and that does not mean any young but the few from the good old days of ‘white people’ in America). The white people are to staff it, run it and benefit from it as they believe. I finished a good deal of wine training once and jumped from behind the bar into the dining room and I remember life after that as going very well on many levels but having many strange problems which never made sense to me. The only explanation that had made sense to me is that I was told I progress fast, and I will be prominent in the restaurant business which should be good and nobody really cares but is against the mandate of the rich of San Francisco. What will be next? Yes. The number of successful people who do not fit the part, as of forty years ago, will increase and very soon the old money of San Francisco will not be pleased with the city and who works here. What of all this? Background checks is a system that not only helps protect the employer but also helps the qualified employees survive in fields that are filled with hostility, dishonesty and hatred. America still has a little of those left and San Francisco has plenty. A good and cheap system of background check is a must for 21st century workplace.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

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Samuel Smith's Famous Taddy Porter - If I ever meet Taddy, I'll shake his hand. Until then, I will just enjoy this delicious beer.

(5% English make from 550 ml bottle) Wonderful full-bodied porter from one of the last remaining independent breweries in England – Samuel Smith.  This gem was enjoyed from the bottle at The Rising Sun Pub in the Smithfield Market area within the City of London.

It is poured with a deep mahogany body with a smell of sweet roasted barley/malts.  It has a delicious taste of vanilla and sweet roasted malt with a feel of creamy root beer on the tongue.  Overall, this is a flavorful, well balanced porter that I would recommend above the Samuel Smith Extra Stout, which is enjoyable in its own right, but the complexity of the taste pushes the Taddy to the top.

So, the next time you are lucky enough to find a Samuel Smith pub in London, as they are cheap and usually brilliantly well-preserved Victorian pubs, go for the Taddy and relax enjoying a fine porter.

The term ‘porter’ is tied to the first consumers of this great London beer – the porters of this prosperous city in the 18th c were known to consume this dark beer in great quantities.  It was ripe for production, as it was the first beer to be ready for sale upon arrival at the pub (aged at the brewery), and also good for bigger batches so they could produce it in great quantities.

Also, the porter is intrinsically tied to stout.  The name stout is a shortened version of ’stout porter’ as stronger porters came to be called  extra, strong, double, or stout porter. Eventually, in the mid 19th c the porter was dropped from the beginning, and stout porter took to being just stout.  Porter saw much of production hampered here in the UK, when during WWI the grain shortages saw strong beers’ production decrease dramatically.  However, in Ireland, there was more relaxed grain restrictions and they were able to lay claim over the porter and stout market (i.e. Guinness). During WWII production mostly ceased, until a resurgence of the brew came about and has been going strong now for about 30 years.

There are many beers that taste great with ice cream.  The absolute best is Chocolate Rogue.  A few of my other favorites are New Belgium’s 1554, Old Rasputin’s Imperial Stout, Bridgeport’s Stout, Deschute’s Black Butte porter and their Obsidian stout. Both Samuel Adams and Michelobs dark lagers also go fairly well.

For a smoother taste I would recommend either 1554, Black Butte, or Old Rasputin.

For deliciousness go with Chocolate Rogue.

Here are two great songs about beer

Beer Beer Beer (Charlie Mops) – http://www.youtube.com/watch?v=VvMwyy1xMjQ

Beer! – http://www.youtube.com/watch?v=O-jOEAufDQ4

Hacklab’s laser cutter got the customary musical treatment. You can see it play the theme from mario brothers here. It’s nothing new to us, but we still enjoy seeing it done.

Ever been curious how a pole transformer is made? Quench that curiosity with this educational video. [via HackedGadets]

Here’s a quasi humanoid robot that is designed to be your workout trainer. He’ll show you the exercises, give you motivational and encouraging pep talks and even play games with you. We think the idea sounds good, but in execution, he flails his arms and randomly says creepy insincere sounding things like “I’m having  fun. I could play this game all day long. I’m having too much fun.” That’s just creepy.

[Mr. Nelson] got sick of walking all the way down the hall just to see if there was anyone in the bathroom. His solution was to build this massively overdone indicator light system. It uses a proximity sensor located in each bathroom to determine occupied status and has a fantastic industrial look.

If you’ve ever wanted to get into 3d photography you’ll be pleased to see this writeup on how to build a simple rig and compile the images for different viewing methods.

We were amazed by these beautifully crafted brass machines. The one in this video is solar powered and seems to run pretty smoothly. Not bad for something that was all hand crafted from sheets of brass.

Be careful with this one folks. This video shows how to melt a beer bottle in your microwave. We’re not sure why you would want to, but we sure enjoyed watching it happen. Maybe that’s reason enough.

TONIGHT!  The event that has been a topic of controversy here in Patchogue…the Christmas Holiday Boat Parade!  6PM, tonight, on the Patchogue River.  Where to catch these festively lit up vessels?  The Off Key Tikki, the Harbor Crab Company, The Oar, and the Waterfront. See you there!

Bahamian Brewery and Beverage Company launched its fourth beer, High Rock, a premium lager beer.   The newest addition to the Brewery’s line of successful beers is a higher end lager, delivering a crisp and refreshing taste with a bolder constitution.

“Lager beer is one of the most popular beers made in the world,“ said Lynden Johnson, Bahamian Brewery and Beverage Sales and Marketing Manager. “High Rock will be our higher end lager using the method of longer maturation which gives HIGH ROCK a wholesome quality.  Allowing the slow acting yeast to ferment during storage gives it more body – much like a European beer.”

The name of the newest beer to join the Bahamian Brewery and Beverage Co. family, HIGH ROCK, was derived from the 2006 competition launched by brewery owner James “Jimmy” Sands.  This unique contest allowed all Grand Bahamians to submit their ideas for “Truly Bahamian” beer names – even before the brewery opened!

The competition offered contestants a chance to win $3,000 for their ideas.  When the brewery opened “Sands” was the first name chosen and then “High Rock” the second name.  At the time two local ladies had submitted this name, Ethel Bethel and Garnell Frith, and thus won $1,500 each.

High Rock Premium Beer was named after the High Rock Township, a small and hospitable community in the eastern end of Grand Bahama.  “High Rock is a place where you can relax on a Sunday afternoon, while sipping on your favorite cocktail and enjoying the ocean breeze,” noted James “Jimmy” Sands, Bahamian Brewery Owner and President. “As you drive through the area, you are greeted by many locals and feel a sense of community, much like what we are trying to create at our brewery facilities and with our business practices.“

High Rock bellows “Truly Bahamian” from its smooth finish to its original bottle design.  The lighthouse on the label and bottle cap are reminiscent of an out island feel, and there is in fact a lighthouse in the High Rock community.  Its distinctive green bottle is not only a great “green” colour but is also a “green” environmental product as it is recyclable.

Notably though, for fans waiting for the next great brew, High Rock’s taste is pure and aromatic.  The longer aging process gives it a slightly darker golden colour as well as a wholesome quality.  Brewed with no sugar, it delivers a pure taste with a smooth finish.

Sands noted “I am ecstatic to present yet another beer to The Bahamas. We have had great success with Sands, Sands Light, Strong Back and even our malt-beverage, Triple B.  I am confident that our premium lager will have a similar impact on the market.”

Since opening in late 2007, the Bahamian Brewery and Beverage team has been steadily growing from 14 to now just over 60 employees.  Though all products are produced and bottled in Grand Bahama, the brewery has also expanded its operation into Nassau, opening a capital-based distribution centre at Kelly’s Liquor Store on Wulff Road in April of this year. This new distribution centre and the brewery in Grand Bahama are also the collection points for the brewery’s ongoing recycling of bottles programme.

“With the holiday season approaching, what better way to show our appreciation, to our many loyal distributors,” noted Johnson,” than by introducing the newest Truly Bahamian Premium Beer, High Rock, to them and saying thank you for their continued support of our brands.”       Johnson also released that High Rock  beer will be available for sale on Thursday, November 19^th at Jimmy’s Liquor Store, Bristol Wines and Spirits Freeport and at all Truly Bahamian Liquor stores and restaurants throughout Grand Bahama.

The Bahamian Brewery and Beverage Company has always held a special place for keeping it “Truly Bahamian” and is on a mission to make all of its products Bahamian sensations.  “We had great success with the Sands beer launch in late 2007” noted ‘Jimmy’ Sands, “and the local support here in Grand Bahama has been incredible.  I am hoping they will embrace High Rock the same way! So I will launch it here first and then in 2010 take it the rest of The Bahamas.”

Kirin Beer is 120 years old.

To commemorate, they are selling beer in retro cans in all of their past designs.
The blue can from the 「明治時代」 (Meiji Period), white can from the 「大正時代」 (Taisho Period), gold can from the 「昭和時代」 (Showa Period), and the current silver can from the current 「平成時代」 (Heisei Period).

Of course, I have bought many of the current silver cans. I don’t save those once they’re empty…but I like to save special edition unique beer cans.

I already have the gold 「昭和時代」 (Showa Period) special Kirin Beer can.

I want the other two.

Re-issue special edition "Meiji Period" Kirin Beer can

Re-issue special edition "Taisho Period" Kirin Beer can

How about you? Do you save special-edition or unusual beer cans?

A train

So, my girlfriend sent a link to my blog out to a host of her friends who she thought might be interested in reading my badly proof-read musings on pubs and beers. It turns out a few of them were quite into it. None more so, though, than a chap called Gareth, organiser in chief of the Borland Stags, a group of chaps brought together by Gareth’s stag do last year (they toured breweries, it sounds like a hoot) in their quest for quality booze.

“It’s not just a piss up,” says Gareth, “with emphasis on the word ‘just’”.

Their next trip, it turned out would be starting at Wetherspoons in Leeds station for a very swift pint, before hitting the tracks and calling in at a number of quality pubs in or around stations on the Trans-pennine line (or a trek away, if you call into Slaithwaite – pronouced “slough-it”, unless you’re very posh ).

It sounded to me like a great way to spend a Saturday, and a sure fire way to right off my Sunday. I was right on both counts, and an errors or typos here can be explained away by this strange pain in my head and slightly queasy feeling in my stomach. It just must have been that beef sarnie or pork pie. Right?

So, as I said, we started at Wetherspoons in Leeds. Not really a promising start, I sipped at my pleasant enough – but far too cold – pint of Thwaite’s Liberation, shivering in the cold station, still tasting toothpaste and waiting for my companions. Sure enough, Gareth, Alan and Simon headed to the bar came back with their pints (a pint of Moorhouse for Alan, being a Burnley man, a Leeds Brewery Winterspark for Gareth – which he was impressed with, go Leeds! – and something I forget for Simon) and all agreed that it was served too cold. A bit of whining about Spoons commenced, before we made a dash for our first train of the day – to Dewsbury.

Sure enough, the first train was delayed (quelle surprise), but we refused to let this dampen our spirits. We whipped out our mobiles, found the website for our first proper pub, the West Riding Refreshment Rooms, and digitally slavered over their beer selection.

West Riding Refreshment Rooms

When, some 10 minutes late we got to Dewsbury, we found a real treat instore. The West Riding Refreshment Rooms are, essentially, an old waiting room turned into a pub, and it’s great. Made up of three small rooms, one is taken over by a small bar serving up far more real ale than they should be able to fit, with 8 pumps on a bar than can barely be 6 foot long. The atmosphere is thriving and bubbling, as the pub’s crammed full of Huddersfield Town fans watching Liverpool draw with Man City before heading to the Galpharm to watch Town defeat Hereford (obviously I didn’t predict the results, this is all written with the benefit of hindsight).

We find a quiet (ish) corner and delve into our pints. Simon and I decide it would be rude not to try Anglo-Dutch’s Kletswater, since it’s brewed in Dewsbury. It turns out to be quite a surprise package, a light, zesty, slightly caramely session beer with starts off exciting, gets quite boring by half way down the glass, but delivers well in the final third. A sneaky blighter indeed. I had indeed to try and detail what my companions drank, but for some reason my memory is a little hazy… With such a choice on display though, we commented with surprise that many of the football fans were indulging in pints of Carling. We chose not to challenge anyone on this though.

We finished our pints in Dewsbury ahead of schedule, so the next plan was to hit Huddersfield and visit between one and three pubs. The Huddersfield boozing started at the King’s Head on the station. It’s an odd old pub. Clearly, no-one’s bothered to change the furniture, or indeed, clean it, for a good decade or so. We noted that it’s one of the few places in the world where you can go for a piss and be hint by a stench as you leave the gents, instead of as you enter it.

That aside, the beer selection is, as one would expect from a pub on the Real Ale Trail, splendid. I’m a sucker for anything local, and since they were selling a beer from Bob’s Brewery, the titular Bob having lived next door to me for much of my youth, it seemed only right that I went for a pint of his Healey Ale, a good, refreshing pale ale. Perfect for a long session like today.

Huddersfield Train Station - home of The Head of Steam and King's Head

We had to drink most of our pints outside, so as to escape the smell inside, meaning we were soon off to pub number two, The Head of Steam. After settling down with a mint of Empire’s Moonraker Mild – this pint proved a triumph, and can probably lay claim to being the best of the day – fruity, malty and rich – we were assured we’d have time for a round of beef sarnies and chips and still get our next train. They lied. We finished our sarnies and watched our train speed off. We were stuck in Huddersfield for half an hour, what to do? First, we got another beer in (a great treacly stout, called Treason, from local brewery Summer Wine for me), then we had to make a plan.

(As an aside, it was while we were in the Head of Steam that we wondered why more stations don’t have platform-side pubs. I’d use the train much more if every journey could coincide with a good pint, and it makes waiting for trains a thousand times better).

The answer was easy. Dewsbury’s pub had recommended making a call to The Sportsman, just a few minutes from the station. So, with half an hour to kill, we made our way. I picked up a half of Newky Black from great Wakey brewery Fernandes and enjoyed a 6% killer of a rich stout. We then rushed (literally in Gareth’s case, who earned 7p by winning a bet that he could be first to the station) back to the station and jumped on a train to Slaithwaite.

The Swan

Now, here’s where the claims of the Real Ale Trail get a bit murky. They reckon The Swan in Slaithwaite is 2 minutes walk from the station. They don’t mention that it’s actually over 5 minutes walk, or that it involves several big hills. We were lucky to bump into a bloke carrying several bottles of Brewdog beers (a sign of someone who knows their booze) who assured us we were on the right track, and sure enough, there it was, just over the next hill.

The Swan was a proper locals pub. Loads of good beer, sport on a big telly, and a crowd that was mure than just real ale enthusiasts but folks from Slaithwaite enjoying a decent tipple.  My drink of choice here was the ever reliable Saltaire’s Copper Ale. It’s malty, slightly spicy and a little fruity. Splendid.

Two pints of Beyond the Pale and three pork pies in The Railway

Soon enough, it was time to head on to what would be my last spot (my Lancastrian companions would all make two more stops on their way home, I felt I was drunk enough to not go too much further from home).  So, we hit Greenfield and The Railway Inn. This pub was, as the name suggests, built to house weary travellers straight off the train, and we were ready for some refreshment. As well as selling loads of beer, they also do splendid pork pies, with a range of mustards (although Simon wasn’t particularly impressed with any of the mustards, claiming they needed more spice. As a non-mustard eater I couldn’t contribute to this conversation). We all got a pint of Elland Brewery’s Beyond The Pale – a floral, multi-award winning pale, why it wins awards is clear – while seated inconviently right infront of the big screen, blocking the view of the regulars who were there for Manchester United v Everton. We followed that with a very swift half of Millstone’s Tiger Rut, another classy pale ale with strong citrus notes, and then it was time to seperate.

With a slightly spinning head, I got my train to Huddersfield, nodding off and awaking just in time to leave the train, before making my way back to Leeds. I did try to read some of Pete Brown’s Three Sheets To The Wind on the journey, but my concentration couldn’t quite keep up with it.

It’s worth noting here, that aside from a £4.80 ticket from Greenfield to Slaithwaite, I did this whole journey (including a bus at the start and end to Meanwood and back) for a mere £6.20 with a Metro Day Rover Bus & Train. I’d recommend it.

It’s also worth putting in that I’m currently feeling the effects of the drinking documented just above, so I apologise for any errors that may appear. And for the increasingly scant details as the day went on. It was a long one, but a good one, and I’d like to thank the Borland Stags for inviting me along.

More on the Real Ale Trail here. All photos (except the fuzzy one of beer and pork pies, which is mine) are nicked from their website too.

Christmas is near. Have you written your letter to Santa yet? I’ll be writing mine soon, but first I have to figure out what I will ask for. The list of possible choices is too long.

For the fiery side of life:

• Pro Q Cold Smoke Generator
• 4 griller’s joy (german site or find the US site here)
• a good cast iron skillet
• DigiQ II automatic temp controller for my WSM
• permission to cook all meals outside

• 27 liter electric canning kettle (To use as an HLT or as boil kettle for smaller batches)
• 20 liter french oak barrel or 32 liter chestnut barrel (found a good deal on them)
• 50 liter brew pot (sometimes you just need to brew a bigger batch)
• march pump
• a bottle of 1980 De Dolle’s Speciaal Brouwsel
• a job at a small brewery

hmmm, perhaps that last one sounds the best. Now I just need to write Santa a very convincing letter.

So what are you thinking about asking the big guy for? Anything beer, brewing, fire, or cooking related? Come on, let’s hear from you. I know there aren’t a whole lot of readers of this fine blog, but I’ll be sad if only my wife responds (he says, setting himself up for failure).

Photographed by tswicegood

I finished mine. That’s more than I can say for Meg.

– License

Did Rocky Bennett, a gay man, lose his mind… offering Prince Harry a bottle of beer for a kiss?!?!?! I guess not since he got the kiss and maybe more!!!!