Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer. ~Dave Barry
Every year I go to Park City, head right for Wasatch Brewpub on Main Street, grab a stool at the bar and order a Nitro Cream Ale. Utah beer might be lower ABV than what we drink back east… and out west… but that just means that as a lightweight I can enjoy a whole pint and not fall off my barstool. Win.
This time I went for 5oz glasses of Nitro Cream and a fruity Apricot hefe. Then we had the Jalapeno Cream Ale- it has a nice bite to it, which I imagine is even better with nachos. Or a burger. Or pretty much anything, really.
Can’t wait to go back.
Red meat is not bad for you. Now blue-green meat, that’s bad for you! ~Tommy Smothers
I’ve been feeling a little rundown and tired lately and I haven’t been getting enough exercise. Part of it might be the food I eat- lots of sodium-rich soups, preserved meats and veggies, and sweets. It’s winter and it’s easy to curl up with mac’n’cheese or a chocolate bar.
So to amp up my energy and feel a bit healthier, I’m toying with the idea of becoming a vegetarian. Or a pescetarian, because giving up poultry for fish and shellfish- the same chunky mouth feel, if not the flavor- would be easy. Everything “tastes like chicken”, right? Ham has never been a big fave. Pork I can live without. Bacon? Sure I’ll miss it, but I will survive (hey hey). The hard one for me is red meat- every once in awhile I get this craving for a good steak, but more often for a really good burger. With a really good beer.
Thunder Burger & Bar’s Born to be Wild is a musky, rich, slightly bitter chunk of ground boar burger topped with Havarti, pineapple salsa, and remoulade. It’s perfect with Avery White Rascal, a Belgian wheat (5.6% ABV).
I didn’t know it at the time, but it was a perfect last burger.
