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
by Steven Doyle
We spent some time visiting some of the Trinity Groves hot spots this weekend including the new Sugar Skull Cafe. This is a fast casual restaurant that rests at the end of the East aisle in the front of the complex next to the very popular Resto Gastro Bistro. Sugar Skull offers a nice line up of tacos, breakfast items, and sides such as fundido, elotes and churros. Continue reading
by Steven Doyle
Time to celebrate with sizzling slabs of hot beef, tomatoes, lettuce and a freshly baked bun. Yes, Off-Site Kitchen is now open in Trinity Groves. You remember where Trinity Groves is, just across the big bad ass bridge that spans the mighty Trinity River. Continue reading
by Jeff Dietzman
Some like it sour, others do not.
I’m the former, I love sour beer. Gose (“Gose-uh”), American Wild Ale, Berliner Weisse, Flanders Red Ale, and Lambic, just to name a few.
I’m not quite certain why I’ve fallen in love with these funky tart varieties. Perhaps, it’s a bit of a burnout from years of drinking big bold stouts, floral and bitter IPA’s, and spicy Belgians ales. There’s something about them that’s not a familiar “beer” flavor that we’ve all become accustomed to, and so it’s a refreshing change of pace from the usual drinking regimen. Continue reading