Holiday Beer Buying Guide for Beginners

When you're on your way to see family and old friends for the holidays, the last thing you want to stress out about is what to bring. You are already getting the 9th degree of what you've been doing with your life the last year, who you're dating, why you're putting up with that soul-sucking job, when will you pop the question to your girlfriend of 5 years... Chances are you're already pretty stressed out and what better way to lubricate the situation than with a little booze.

Here's a few tips for the beginner on bringing beer to your holiday table.

Don't Be A Scrooge
This is not the time of year to grab a 30-rack, or a 12-pack of aluminum bottles. If you're looking to save a little money check out some of the beers in the bombers ( 22oz bottles) section. During this time of year they have holiday beers that are usually spiced with a heavier alcohol and flavor profile. If you're looking to splurge check out a Magnum (1.5L) or Jeraboam (3L bottles)-- these beers are great for parties or if your host or hostess is a connoisseur these are great for cellaring 'till next year.

Go Local
Skip BevMo and go to the bottle shop down the street. The guys there will be knowledgeable and able to help you pick out a good beer to go with your meal as well as let you know new beers and special releases that are around just for the season.

From The Source
The best beer is usually fresh beer, and during the holidays fresh hop beer is king. If you live near a brewery go in and ask if they have any wet hop or fresh hop beer you can get in a growler (refillable 64oz glasses from the brewery). It goes with well with stinky cheeses and mild meats and is perfect for a course of canapes.

Hostess Gifts 
Proper glassware is always a plus whether you're at a restaurant or enjoying a "brewski" at home. Grab a set of tulip glasses on your way out of the bottle shop or brewery for your hostess to enjoy the beer you brought. The right glass increases your enjoyment by opening up the aromas and like a wine, allowing the flavor profile to open up and relax.

The most important part of buying beer is to have a little fun, if you see Santa's Butt-- buy it! Drinking should be enjoyable

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How to Make a Pumpkin Keg

Now I think we saw Dogfish Head's Sam Calagione do this at the last Punkin Ale release party but I just don't remember. This is however a very cool trick that I'm hoping to do at my Halloween party. This might also be a good way to prepare a pumpkin for a future Pumpkin Beer Pie recipe forth coming.

Pouring "nice" beer in here might not be the best of ideas, however if you're not interested in pouring your beer into this pumpkin due to the possibility of it going flat here's another idea: make it into a "jockybox." Pack it full of ice and run your hoses from your keg through your pumpkin- if you have a big enough pumpkin you can add a keg handle or two!

Thanks to Melissa Klein for sharing this fun craft! Please check out Celebrations for full instructions!
Happy Halloween!

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#IPAday Cigar Pairing in Santa Rosa

Join us for an evening of top ranking California IPA's and expertly paired cigars in the newest craft beer pub in Santa Rosa, Heritage Public House! Never had a cigar with your beer? You're missing out! There will be two IPA flights to choose from; a citrusy, bright flight of 4 standard IPA's, and a bold, spicy flight of 4 Imperial and Black. Each flight has the option to add a perfectly paired cigar to that style of IPA. Please come on down and celebrate #IPAday with FugglyBrew.com!

Click Here To RSVP!

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Possessed Nun Cocktail

This cocktail is done with a traditional louche but without the sugar.
Take your glass and muddle mint, ice and honey (in this instance I used Lemon Honey made by trappist nuns from Northern California... roll your eyes all you want but it was awesome!).
Pour 1oz absinthe (or as desired) and louche under ice cold water. Stir and serve.

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Possessed Monk Cocktail

1/2 oz Absinthe
1 oz Frangelico
1 oz simple syrup
Shake with ice and serve in rocks glass.
Top with cream soda and an anise star for garnish.

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The Dead Frenchman Cocktail

1oz absinthe
Squeeze of whole key lime
1/2oz rumplemintz
Several sprigs of mint.

Muddle the mint in your shaker add lime juice, absinthe and rumplemintz

Shake well then strain over crushed ice in a martini glass.
Get a bit of the muddled mint in the mix for presentation
Top with soda or lime soda.
Garnish with lime

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Basics of Absinthe

Yay! It's October! The month that I can finally turn off the AC and live my life normally again! It's also the month that we can start to break out our festive and holiday drinks! So many people are doing pumpkin beer, and honestly there's more to October than just pumpkins and drying corncobs. I love entertaining, and my favorite holiday by far is Halloween. Every year I bury myself in crafts, cooking and glaring at Martha Stewart's webpag—full of glittery skulls and genius inventions. Of all the things that I look forward to in the month of October, bringing out my absinthe fountain and setting it up for guests to have a “properly poured” taste is at the top of the my list. There is so much mystique behind the history of absinthe, from it's psychedelic properties, to people going insane under the grasp of the green fairy. But the fact is much of it is untrue. Like with most things that have gone under prohibition, we can always find the origin of the fear lying with someone either ignorant of the substance or with a hidden agenda, and Absinthe was no different. Between tales of men murdering their families under the influence of the drink, to the french wine industry of the time being threatened by the affordability and popularity of absinthe, the spirit was banished into infamy and prohibited by law until a few years ago. The addition of Wormwood has always been the heat of the argument against absinthe. The psychedelic element of the absinthe comes from a chemical byproduct of the wormwood called Thujone. However, Thujone is found in many every day products like tarragon, coriander ,and even “Vick's Vaporub”—but before we all run to the cabinet to mix up our Vick's Tarragon cocktails in hopes to see God, let's keep in mind that these products contain it in such a small amount that we'd choke on the fumes way before we see any fairies. In these small quantities though it does do something—it promotes brain activity which is what it has been used for in the holistic sciences for many years. Thujone promotes what is known as "CNS cholinergic receptor binding activity," which is essentially improved memory and comprehension which combined with the alcohol leaves you with a sense of alertness and clarity. This may explain why characters like Poe and Hemingway were under her spell and in many ways digging their brains deeper and deeper into thought to the potential detriment of the imbiber.

Now I made a bold statement about “properly poured” absinthe above. This statement is a lie. Absinthe can be enjoyed many different ways, much like scotch whiskey. Neat, on the rocks or with water are all fine ways to enjoy absinthe. Absinthe was originally consumed as an aperitif during the height of it's popularity in Paris' fin de siecle cafe's they would drink the liquor “louched with water.” Louching or La Louche is considered the most traditional of serving methods, the ice cold water slowly dilutes the liquor lubricating the essential oils needed for many of the desired cognitive effects, unlike drinking it neat, in which many people do just for the effects of the alcohol.

Personally, I like to add a little drama to my absinthe cocktail. I pour 2 ounces of absinthe over a sugar cube on a slotted spoon into my glass. Light the sugar on fire until it starts to caramelize and slowly drip ice cold water to put out the fire and louche. You don't want to light your booze on fire as this is both pointless and even damaging to your experience burning off oils, flavor and alcohol. I louche till it's just barely milky and add a rock or two to keep cold.

I hope you enjoyed this little bit of history and serving suggestion, come back next week and I will be showing you how to make an Louchjito cocktail a.k.a. An Absinthe Mojito.

EDIT:
Absinthe Cocktails

The Possessed Nun

The Dead Frenchman

The Possessed Monk

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Options For Cinco De Mayo

It's Cinco De Mayo, America's favorite day to indulge in the wonderfully addicting food of Mexico and of course booze! Along with all the wonderful tequila's that will be consumed so will copious quantities of Tecate's, Pacifico's, Dos Equis and heaven forbid Bud Lime. I am here just to drop a friendly note regarding alternatives to these American-style lagers and some tasty dishes to pair with them!

Cucapá, named after the native tribe of Baja California, or Cerveceria de Baja California is a first in Mexican craft beer advocacy promoting a culture for good beer and awareness that there is more to beer than just Pacifico.

The Cucapá Honey Amber (4.5%) is a beautifully sessionable beer with a rich tan color and aromas of toasty nuts and light citrus. It's flavor had a deep flavor, almost of a savory french toast, very bright and refreshing. This beer plays well with the that of lightly salted corn chips and my Mango-Avocado Salsa!

Mango-Avocado Salsa
1 Firm but ripe Avocado, peeled + diced
1 Mango, peeled + diced
1 Jalapeno, roasted+ chopped
1/3 Cup Red Onion, chopped
3 key limes
chopped cilantro to taste
2 Roma Tomatoes, diced
Salt and Pepper

The Cucapá Obsura Brown Ale (4.5%) pours a bay brown with swirls of roasted toffee and molasses aromas. It's dry nutty flavor with hints of dutched chocolate make for a lovely pairing with Carne Asada!

The Chupacabra has indeed been found in Cucapá's Pale Ale (5.8%)! A medium bodied, deep caramel colored ale with citrus and savory complexities is the perfect companion for your evenings main dish of Camarones A La Diabla or Pescado Al Mojo De Ajo.

Of all the beer's that I've tasted by Cerveceria de Baja California my favorite by far is the Cucapá Barleywine (10%). With gobs and layers of caramel and chocolate covered orange peel, this black cherry colored barleywine is the perfect night cap for your cozy Cinco de Mayo dinner.

For those of you planning to do more drinking than cooking for Cinco De Mayo and in my growing excitement for the upcoming Boonville Beerfest I would also like to tell you about my new guilty pleasure that is Anderson Valley Brewing Co.'s Cerveza Crema (5.6%). This is a super smooth, lightly sweet cream ale reminiscent of an old fashioned cream soda. I was super excited when I tried this because of it's simplicity and it's crisp finish, perfect for a hot day! If you're looking for something to pair with your fiesta's flan this is definitely the beer!

Have a fun and safe festivity! ¡Salud!

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Cheers to 2011

Happy New Year! It's 2011 and I just wanted to take a quick moment to thank all my wonderful friends for reading my blog and being so supportive! I had a wonderful 2010 and as sad as I am to see another year pass I am so very excited for this year. I have some wonderful trips planned and new concepts for the blog. My amazing husband gave me an underwater video camera (just in case I drop in in some beer) that I look forward to implementing soon.

After watching the South Park Food Network episode I was inspired to film some cooking videos, including homebrewing videos! I am so excited and I wish everyone a fantastic new year with all the success in the world. I have a feeling about this year and it freaks me out! Cheers!

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