Beer And Cheese, the Ever Lively Couple

Cheese-Pairing

Draft Mag is at it again with these awesome articles about beer and cheese. I think beer is hard to pair with cheese but nonetheless this starter article is super helpful. I love to just do what the article says and move forward with cheese and beer. Get out there and have some fun!

http://draftmag.com/features/pairing-big-cheese-beer/

You mean beer is’nt about getting drunk? Nope.

Here is a great article about understanding the complexities of craftbeer and how to have the fullest experience of tasting the enormous complexity in beer nowadays.

http://www.pastemagazine.com/blogs/lists/2014/09/7-ways-to-be-a-better-beer-taster.html?utm_content=bufferb3bf4&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer

Tips for #beerstagramming your #ProperPour, Part 1

Tips for #beerstagraming your #properpour

With the epidemic of flashes interrupting meals and beers out on the town nowadays here are a few tips for taking better pictures for your Instagram.

Disclaimer: I am not a professional photographer. I am only sharing some helpful things I have learned from failing at beerstagraming for all those years

1. Focus on the beer, not the background. We tend to think that we can just whip out our phones and snap away only to come home to a bunch of blurry pics. “Oh this beer was great! Let me show you a pic!” “Dude, that’s blurry, I can see the bar, but not the beer.” Take the time, stick your finger on the screen, and end the blurriness. Below the left pic has the background in focus while the right has the glass in focus. Take the time to do it right.

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2. Try different angles. For example sometimes its fun to do the upside down pic! Or the landscape pic! Try using mirrors! Get creative! Here is a great example from @craft_what!

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More to come on the next post in a few days…

Until next time… Pour Proper my friends…

Queen City Jewels Part 2

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Surprising? Yes. Beautiful? Yes. Good beer? Yes. That is how Cincinnati rolls.

After a surprising visit to Rhinegeist we are off in search of Sour Beer and headed over to Rivertown brewing.

Rivertown is more like a California brewery in that it is found in an industrial section in a warehouse. Except when you roll up and there are BBQ cooks out front cooking Mets (a Cincinnati only sausage) and ribs out front.

Rivertown has 5 Sour Beers that they highlight, one of which we were able to try. Their Sour Cherry Porter is not to be missed. This beer, although lacking when compared to Tart of Darkness, is well on its way to becoming a dark horse contender for that general category. Very vinegary nose, sour taste, and deep cherry notes throughout the entirety of the beer.

Rivertown also has other incredible other beers that have for a long time been the standard such as Hop Baron and Hop Bomber their IPA and Rye IPA.

Keep your eye out for their new sours, I know I am!

Until next time, pour proper my friends…

Digging into Outer Darkness

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When I think of Squatters, until recently, the last think I think of is great craft beer. But true to form Utah beer shines in a corner that no beer has due to their imposed limits by the the government. Long story short, because of the low ABV requirements by the religious theocracy in Utah, Utah brewers have to be deadpan accurate at the their brewing, which creates en environment that breeds great beer like bacteria in a petri dish.

Now back to Squatters Outer Darkness Russian Imperial Stout. This stout, as opposed to dozens of others shines clean and true despite the name (see instagram from a few months ago where we had a bottle share and I passed out on the couch). Most stouts hide their imperfections amongst large ABV’s and barrel aging. However this beer has the most crisp and clean taste of any stout I have had. The sweet coffee and chocolate hints shine like light reflecting from a mirror. As far as the ABV, didn’t even notice it because it was that clean. I want to say like a minerally chardoney it was so perfectly balanced that the slackline walkers of Moab would beg for advice.

Squatters, its no wonder you all have survived for so long in such an oppressive state for alcohol. Its because like Picasso, you shine under oppression and bring forth the best in the midst of statist difficulty.

Until next time friends, pour proper….

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Curve Your Life Path for Cuvee Des Jacobins

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This now will be the third advent of heaven upon my lips with Cuvee Des Jacobins visiting me. This beer, as for sour beer, is the best on the market. It does not get better than this sour ale. With sweet strawberry and cherry notes this sour ale will grind your stomach into submission and leave you dead on the floor wanting more. Those monks in belgium sure know what they are doing when it comes to great beer. And if I have not already mentioned this, sour ales are the pill to be swallowed for wine drinkers to enter into the craft beer world. Love this beer…beg, borrow, and steal for it!

Until next time, Pour Proper my friends….

Mad Tree Brewing: Happy Amber and Gnarly Brown

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Mad Tree Brewing revolutionized brewing in the Cincinnati area by their cans. They were the first brewing company to bring cans to the Queen City. And their so underground they dont even have a functional website. So check their facebook for updates and beer dinners that they are hosting weekly.

We recently had our best friends move to the Queen City and after a few internet searches I realized that Mad Tree was where it was at for brewing in the queen city. And after a few more hours I had also discovered more craft beer than all my friends. And after this interview that stole my heart over at Queen City Fresh with Kenny Mcnutt of Mad Tree I knew where and what I had to drink.

But woefully the only remnants of Mad Tree that I was able to find were one can of Happy Amber and one of Gnarly brown. And the biggest mistake I made was waiting to drink them. For a small out of the way Midwest city the guys at Mad Tree have crossed styles and used classics to create unique beers that are easily becoming my favorites. Now for a quick rundown on the ones I tried:

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Happy Amber: This beer has the punch of a pale ale with the smoothness of an amber. The copper tones made me salivate like setting a dog before a steak. This beer is something I would buy in the 12 pack.

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Gnarly Brown: Brown may be an underestimate because this beer poured black, tasted like burnt coffee, and rolled into my mouth with the pretentiousness of an imperial porter. Loved it. They crossed the nuttiness of a brown with the roastiness of a porter and came out with a winner.

A Pair of Nor’easters

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With summer in full swing, Lager season is upon us! Hence my Samuel Adams Boston Lager review.

The appearance is smooth copper, closer to a Yuengling lager than something of the fizzy yellow abomination.

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The aroma was very clear but complex. Wheaty and nutty overtones waft into your nostrils asking you to get to the next base in your relationship with this beer.

Easy head, not bitting at all for a lager, and relaxed for a nor’easter beer. The perfect resting tool from coming home from a long day at the docks. And the mellow body carries you back into your rocking chair and does not slam you down.

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I paired this beer with Sharp Cabot Cheddar thinking, “Maybe these two will work together? They are both from the north east.” And my oh my they worked wonderfully. The Cabot Cheddar took away the bitter and allowed the beer then to breath with affluent nutty oatmeal flavors. Its a must try  with this beer. Who would have thought this would work out, but it did!

Final Pairing!

Belgian Beer in the Land of Tea

This is a great article on something that #america has yet to understand: craft beer outside of #america. Yes it exists and thrives in small beautiful communities.

Zythophile

La SalamandreIt is a truth universally acknowledged – in Wan Chai, at any rate – that a single man walking down Lockhart Road at night-time must be in want of a nice Filipina lady friend to be the Suzie Wong to his Robert Lomax. Hong Kong’s most persistent mama-sans will tug at your sleeve, trying to persuade you into their lap-dancing bars, where smiling young women from Manila or Luzon (so I am told) will attempt to get you to buy them drinks, at HK$300 – £25 – a time.

But while the image many people have of Hong Kong’s bar scene is probably based on Wan Chai’s pole-dancing clubs and places like the Old China Hand, where homesick expats can watch Six Nations rugby while washing down a full English breakfast with a pint of Stella, in fact the former colony’s drinking places are far more diverse and, sometimes…

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