Intellectual Ferment of a Different Kind
Imbibing Culture
In Sanlúcar One of my favourite food and beverage combinations is a glass of Manzanilla accompanied by shrimp sautéed in olive oil and garlic, dusted with Pimentón de la Vera, and finished with a shot of Oloroso. The bracingly dry sea-breeze crispness is the …
For this, the eighty-third installment of The Session, Rebecca of The Bake and Brew puts forward the notion of tasting “against the grain.” She urges us to consider how much our taste or opinion of a craft beer is affected by a few of the …
In this, the first of many guest posts to come on A Tempest in a Tankard, I’m extremely happy to welcome wine scholar, Kevin D. Goldberg, a friend and fellow German history colleague who has researched and written extensively on the nineteenth-century German wine trade. …
Last night I finally got around to brewing my chocolate peanut porter. With the cocoa nibs and peanuts I’ll add to the fermenter, the beer is no poster child for the German Reinheitsgebot (Purity Law), but at least I got the peanuts from the local …
*The inspiration for this piece comes from early November’s The Session topic. Here’s a scenario that was making the rounds in many a cultural sensitivity workshop about a decade ago. It goes something like this: A doctor was driving home early one evening and came …
The early days of September 2013 are days that will not go down in infamy in many places. But in a small corner of the interwebs, the September installment of “The Session: Beer Blogging Friday” generated no small quantum of sound and fury. These sessions …