by Kevin Deweber
I love Texas. I really do. It’s home. It’s turned me into the man I am today (those that know me can critique that man in the comment section). I love my barbecue, my Cowboys, and my drawl that sounds straight from a Nascar pit crew. However, if I don’t leave occasionally, I would probably wind up drunk, and pissing in the middle of the street, in the Fort Worth Stockyards, talking about the good ol’ days, when there was no such thing as “fleek”. So, occasionally, I book an impromptu trip. I pack a carry-on with way-too-few clothes, and I get to the airport as soon as possible. I will now attempt, through relaying my debauchery on one of those trips, to persuade you to drop what you are doing this weekend, and get the hell out of town.
First, let’s hammer out prerequisites that you should take into account in your spontaneous weekend trips. You cannot be a demanding traveler, period. I feel I need to beat you about the head with this tidbit. When I travel, I intend to spend my money stupidly at my final destination, not spend my money stupidly on the travel to get there. So, yeah, I’ve been crammed into an economy seat between seemingly an asthmatic sumo wrestler, and a severely ill-tempered, and gassy retiree. I’ve even watched a girl that I can only assume was Snookie’s post-op cousin get booted from a plane for cussing a crying infant. My traveling arrangements aren’t luxurious, but they are efficient. They get me there, wherever “there” is, for cheap. Continue reading
by Jordan Burke
Drinking games are an awesome way to spend some good quality time with family and friends. I’ve got a few off-the-cuff games that my friends and I play on the regular. Each one with difficulty and added strategy. These games are not all necessarily drinking games but with a little bit of an imagination and creative thinking they become a whole new level of fun and entertainment.
The first and easiest of the three is an actual real sport, bowling. That’s right bowling, dude, the sport of kings. It’s really the only sport, outside of golf, where the more I drink the better I seem to get. Or at least I feel like I do better, under the influence. The game here is loser buys the drinks consumed by all party members within the time of the ten frame game. You would be surprised how many beers you could slam in a single game, especially when you know you are going to win. Continue reading
Hofmann Hots, the restaurant located at 340 Singleton Boulevard, is closing on Wednesday, August 19th for relocation and remodeling. Hofmann Hots first opened its doors in 2013 with its original concept location. The restaurant is located in Trinity Groves, a restaurant incubator in West Dallas. The relocation is prompted by a Trinity Groves’ residential development in the spot, which Hots currently occupies. Continue reading
by Mallory Turner
No, seriously, where are you? I’m relatively new to the beer scene, but it doesn’t take a certified Cicerone to be able to notice the lack of female flavor in this batch. Craft beer is an overwhelmingly male-dominated industry. It doesn’t really make sense, does it? Aren’t we expected to stay in the kitchen, anyway? It seems like women and brewing should be a perfect fit. Oddly enough, there is truth to that statement; women were actually known as being the original brewers, sorry, I mean brewsters, the female counter-part to ‘brewer’ (how cute is that?!).
The history, no, herstory, the herstory of brewing actually began four thousand years ago in Mesopotamia with the Ancient Sumerians. Women were the only ones allowed to brew beer. They even had three female deities to watch over the whole process: Ninkasi, “the lady who fills the mouth”, and Siris were both Goddesses who would watch over the daily ritual of brewing, and there was Siduri, who was a very wise alewife, or brewster, from the epic Gilgamesh. Not only did Siris know her shit when it came to beer, she was also full of wisdom, which she imparted onto Gilgamesh. Continue reading
by Steven Doyle
Mishima Reserve is the premier brand of US produced Wagyu beef. Raised by a small network of conscientious family ranches where clean air and water, a temperate climate, and the availability of high quality of feeds, all contribute to the extraordinary quality of this beef. Mishima Reserve Wagyu cattle are raised naturally without the use of added hormones or antibiotics. The cattle are bred from the highest quality Wagyu bloodlines bred with top quality Angus cattle. All Mishima Reserve cattle are at least 50% Wagyu, and some have a much higher percentage. Starting with the best selection of cattle, Mishima Reserve Wagyu are raised in a comfortable, controlled environment, fed only high quality grains and grasses, resulting in a distinct beef with maximum flavor, tenderness and consistency. Continue reading
by Kevin Deweber
When I was in my early teens, I was trying to figure out my personal tastes and interests. I made it as far as: “I don’t like beans in my chili, and I REALLY like boobies.” But I was beginning to form an understanding of what I liked culturally as well. It was around that time, that late one night, as I laid in bed listening to 94.5, something…weird came through my speakers. It wasn’t the music of another Seattle Sounder, or the death rattle of an 80’s band trying desperately to remain relevant. It was angst, and passion, blues, and punk rock. It was like the love child of Lynyrd Skynyrd and the Ramones made sweet, sweet love to Reverend Horton Heat. It hit all notes, musically, and emotionally. A wild man piped out sounds I didn’t know a person could make. He mispronounced things, he twanged and howled through choruses, the bass and drum being omnipresent, hypnotic, and relentless. The guitar riffs, piercing and visceral. That was the first time I heard “Possum Kingdom” by The Toadies. I was hooked. Continue reading
by Jordan Burke
As a bartender in this ever expanding and exciting craft beer industry I have had the privilege, and sometimes daunting, task to get to figure out just what the customer wants. I want to talk about how “we” (you and I) as a “team” come up with this decision and some helpful tips to try and avoid when making a selection.
I personally have no problem with you tasting a couple different beers before you dive into your next pint. That being said, it is not okay to try every beer and take 20 plus minutes in deciding. Sure, if you’re the only one at the bar and you want to take your time that’s one thing but we’re in a craft beer explosion right now, and I’m rarely standing behind an empty bar so expect some neighbors when you saddle up to mine. Drinking beer is meant to be fun not a stress filled evening of second guessing yourself and me on what you want to drink. Continue reading