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    • Beer is beer, and wine is wine, but what the heck are we supposed to make of cider? Cider tasting might actually have more in common with wine tasting, but wine people don’t seem to want to adopt it as their own, and so it’s become something of a step-child to beer aficionados.

    • It’s been a Polish national drink for centuries, but for years Żubrówka has been banned in the United States. Now, after decades of work on two continents to formulate and brand a legal version of the alcohol, its producers are taking a shot at the American market.

    • Four Loko, my high-alcohol, super-caffeinated, hard-to-get Saturday morning breakfast treat is being recycled into ethanol and other products after federal authorities told manufacturers the beverages were dangerous and caused users to become “wide-awake drunk,” according to the AP.

    • CES officially starts today in Las Vegas. Since gadgets and social networking parties (the old-school, meatspace type) are typically part of the scene, electronics manufacturer Nvidia has brought both together with the “kegputer.”

    • Do you still walk all the way over to the oven or grill to check the temperature of the meat your cooking? Well, now there’s an App for that. The iGrill is an iPhone-compatible, bluetooth-enabled meat thermometer that let’s you check in on your food from any room in the house.

    • Yeah, it’s fun to drop your shot glass into a pint glass as you hoist it up into the air to pound down… but how about an elegant way to drink your Jager bombs? These special shot glasses may be the answer.

    • Uh-oh. Bacon flavored products may have just jumped the hog. ThinkGeek is selling tins of Fizzy Bacon Drink Tablets. I think in this case plop-plop, fizz-fizz might be more like the sound of indigestion, not relief.

    • A good number of years ago, I banished frozen waffles from my freezer and gullet. They tasted like sponges and always gave me heartburn for some reason. I pushed on through life without waffles… who would have thought I could have made them myself?

    • A few years back, I was nowhere near my fryer for Thanksgiving and I decided to try brining for the first time. Brining a turkey makes a pretty moist bird… the secret is in the salt.



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