Onto our fifth beer, the Roots Nevermind Pale Ale. Laura says it tastes like bug juice (in a good way) and Andrew says he’s annihilated his taste buds so can’t comment.
I think Roots Nevermind has a nice bitterness for only 35 IBU. I actually wonder if that’s a typo because it seems to have more bitterness than that.
Anyhoo. Wondering what to do with the last food ticket: cheese or sausage? Thoughts? Tweet us: @bsbrewing.
Andrew and I are heading to New York on Saturday for work. We’ll be spending Saturday and Sunday hanging in Brooklyn with a friend, and Monday, Tuesday in Long Island for work. Where should we take our thirsty West Coast tonsils to try some of NYC’s best beer?
Thankfully yours,
Dave
Of all the bacon products I have received for review this week, Uncle Oinker’s Bacon Mints are the one I have been most dreading. Reviews online are pretty universally negative: ” … One of the worst tasting candies/mints I have ever had …” and, “Surprisingly, these mints smell worse than they actually taste” are pretty typical comments. So I decided to play the “unbiased observer card,” and made my co-workers and friends do the review for me. I took their reactions as they tasted, and I’ll let you decide for yourself whether or not you’d put one of these mints in your mouth.
On an bacon-related errand after work today, I found myself near Belmont Station, Portland’s Beer Mecca. There amidst the Allagash tasting and gaudily-colored Coney Island Brau, I saw a shining light:
Wade, barkeep and budding chocolatier, had created true ambrosia: bacon-covered chocolate:
I first encountered this Simpsons-inspired concoction in Andrew’s backyard. It was Icharus’ wings writ porky: delicious, but with a fatal flaw: if the sun but glanced on its tupperware enclosure, it melted, revealing stickily sweet cacao-encrusted pork. Tasty, but inconveniently messy.
Wade’s version was a bit more upscale, and a bit more Alaskan in nature, chilled to refrigerator temps before serving, and covered with crushed cashews.
Paired with Schneider Aventinus Eisbock on the chef’s suggestion, it was like a savory banana split, hold ice cream, add bacon. The sweet banana notes in the eisbock paired superbly with the smoky, sweet, chocolatey goodness in the bacon. The cashews added (literally) another layer of nutty, salty flavor, making this … sorry, Andrew … the best chocolate-covered bacon I have ever put to my lips.