Sips of the Week
Full Sail Brewing Session Lager, Hood River, Oregon $14.99/12 pk
Brewmaster’s Notes: Original Session, with the bright red label, is a classic all-malt pre-Prohibition style lager that reminds us of what American lagers used to taste like. It’s flavorful, refreshing, and has a touch of that import-style taste. (Which, once upon a time, you didn’t have to buy an “import” to get.) Oh, and it comes in a stubby, 11-oz bottle like your grandpa used to buy. So after your next session (surf, jam, gab, whatever), crack open a Session and drink to the good old new days. Named World’s Best Premium Lager at the World Beer Awards and winner of a slew of other shiny trophies, Session has truly earned itself a place at the bar. Not to mention the barbeque.
Abita Light, New Orleans, Louisiana $9.99/6pk
Brewmaster’s Notes: Abita Light is an all-malt lager brewed with pilsner and carapils malts and Vanguard hops. It is the smoothest and most flavorful light beer you’ll ever taste. Crisp and refreshing with a mild hop aroma, it has only 118 calories and 8 carbs. Great with almost anything, it’s an excellent choice for lighter foods and salads too. Try Abita Light with a sharp Cheddar. Suggested temperature: 38°, Suggested glassware: pint, pilsner or wheat
Flying Dog “Underdog” Atlantic Lager, Frederick, MD $10.99
Brewmaster’s Notes: Underdog is light and refreshing with crisp hop character and pairs best with foods like simple salads, Provolone and Monterey Jack cheeses, seafood, and light proteins.
Brian Tyler, Beer Whisperer from Hair o’ the Dog in Easton, MD joined us with 3 brews perfect for the Superbowl! Brian, has been in the fine wine, beer, and spirits business for over 15 years. The craft beer explosion caught the attention of a guy always interested in trying something “new” and as his palette continued to grow so did his devotion. Brian is currently certified in Beer Sales and Service through the Cicerone program and hopes to be a Certified Cicerone within the year.
Andrew Evans, Chef/Owner of The BBQ Joint Easton, MD joined us to talk BBQ for game day and shared his meatloaf recipe! Taught from childhood to be curious about the world and about food, Evans received a BA degree in Far Eastern Religious Studies from the University of Virginia and later attended the Culinary Institute of America (CIA) in New York. Andrew Evans currently balances his time managing The BBQ Joint, providing private chef catering for families, teaching cooking demonstrations for his National BBQ Team sponsors Primo Grills and Creek Stone Farms Black Angus Beef, lessons at Whole Foods supermarket and consulting for the Australian government (Austrade).
2/16-17: Join Laurie for the Luxury Home Show at Turf Valley, the 2013 Savor Sip Style where she’ll be giving a free wine tasting each day!
We’ll be back to explore the recipe for a delicious life with Aphrodisiacs for Valentines, Sexy Wines and so much more!