The Professor's Profile

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Science Proves Seahawks Selling Their Fans Watered-Down Beer

I'm not a particular fan of, or apologist for, AB-InBev (though actually, some of their 'craft' offerings have been pretty impressive) but this story sounds like scaremongering BS to me. Unless water is being added to the beer at dispense (which is unlikely, and would be tricky to do anyway), the validity of the accusation (as well as the testing claimed by the accusers) is rather suspect.

Nov 20, 2014
The Professor in Beer

Pabst Brewing completes $700m sale

Rainier Ale would definitely be a very good candidate for a revival/retooling to its former glory. Like Balantine XXX, it was distinctive and stood out among the sameness of most BMC products.
Interestingly, rumor has it that some effort is already being put into the idea of bringing Ballantine XXX back to something more resembling the original product. But it would certainly also take considerable effort to repair the damage to perception of the brand itself over the last 25-30 years.

Nov 16, 2014
The Professor in Beer

If You Could Only Drink One Beer Forever...

True, that.
back in the days when I was on tour or on location more frequently, a favorite thing to do was seeking out brews I hadn't experienced before.
Those days also taught me to pretty much avoid brewpubs...there were/are a few very good ones but they are in the minority (and judging by recent experiences, that's still the case).

Nov 16, 2014
The Professor in Beer

Pabst Brewing completes $700m sale

It'll be interesting to watch what they do. Pabst was already off to a pretty good start this year with their revival (or more accurately, their "speculative re-creation") of Ballantine India Pale. Of course, they didn't really 'nail' it, but they definitely did come up with a very good product that evikes the original and is different enough from the sameness of most modern American IPAs, resulting a well made, interesting, and welcome alternative.

Nov 14, 2014
The Professor in Beer
2

Anheuser-Busch ups stake in craft beer - buys Barrel Brewing in Bend, Oregon

You're absolutely right, of course.
But I think the lines will become a bit more blurred, especially as companies like Sierra, Stone, and others continue to grow and become more mainstream, and the big brewers continue to inch towards making the well crafted brews that they are certainly capable of. There are already at least a few 'big brewer' products that sit very nicely alongside and measure up to the quality of the best craft brews, and with some lesser quality craft brews appearing with the glut of new breweries, it will all even out.
The next few years will be interesting indeed to watch with regard to the world of beer.

Nov 14, 2014
The Professor in Beer

Pulled pork--better in crock pot or dutch oven?

Neither crock pot nor Dutch Oven.
Uncovered, in a roasting pan or on a rack is still the best.

If that's not practical, I choose the Dutch Oven over a crockpot in a heartbeat.

Nov 11, 2014
The Professor in Home Cooking
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Magic Hat in cans

I recently stopped into that store for the first time (I never noticed it was there!)
Pretty good selection in general. Prices not the best, but not the worst either.

Nov 11, 2014
The Professor in Beer

If You Could Only Drink One Beer Forever...

I had to give this one some serious thought.
I initially narrowed it down to Sierra Nevada Celebration, Kentucky Bourbon Barrel Ale, and Traquair House Ale.

In the end, for me it would have to be the Traquair House.

Nov 11, 2014
The Professor in Beer

If You Could Only Drink One Beer Forever...

Celebration is a gem, and amazingly consistent from year to year.
It's also a brew that, while it takes on a different character with some age on it, is just as good --if not better-- months down the line.

Nov 11, 2014
The Professor in Beer
1

Guiness Blonde American Lager

In some instances, the same can be said for a lot of the craft beers out there these days. Fortunately though, at least some of the craft brewers _are_ relying on the quality of what's in the bottle.
But it can't be denied that there are _quite_ a few that don't.

Nov 11, 2014
The Professor in Beer

Anheuser-Busch ups stake in craft beer - buys Barrel Brewing in Bend, Oregon

I agree.
Also, more and more formerly small craft breweries are becoming _large_ craft breweries without takeovers, and in the last few years some large mega breweries have been themselves making a handful (so far) of truly excellent beers that are _every bit_ as good as "craft".

Hopefully, we can eventually forget the "craft" designation...or at the very least broaden it to what it really _should_ stand for in the first place: quality beer, regardless of whether the company brewing it is large or small.

Nov 11, 2014
The Professor in Beer

Why is Cheese Forbidden in Authentic Italian Fish Cookery?

I think it would only be unhealthy if it was too high of a percentage of one's diet. But I think that the same can be said of a LOT of different foods.
In reasonable quantity and in a balanced diet, I think cheese is considered a very healthy food indeed.

Nov 02, 2014
The Professor in General Topics

Innis and Gunn

Definitely true about the high-test brews. Most of them--even the ones that are pretty good at time of purchase--seem to smooth out quite a bit with proper aging. Beers like Sierra Celebration and Bigfoot both do very well in the long haul (the bit of yeast in the bottle helps, too), to the point where I've long preferred those brews 6 to 12 months after purchase. Also, I do a pretty significant amount of home brewing and always plan at least a few higher ABV brews several times a year, so I always have some around that have had the benefit of 1 or 2 years of bulk aging.

Nov 02, 2014
The Professor in Beer

What Is America's Worst Restaurant Chain?

If I see orange chicken anywhere being touted as "made with white meat chicken", I order something else.
Using chicken breast in that dish is a great way to ruin it.
;-)
Besides, there's nothing wrong with saturated fat unless one makes a steady diet of it.

Innis and Gunn

Thanks for weighing in, Amanda, and especially for clarifying the info about the hops. And, good move on moving to the amber bottles!

While I don't regularly buy the I&G beers, I do try the new products as they come out. The beers are obviously _very_ well made and apart from the overly intense (only to my own palate) oak character, the base flavor profile of the I&G beers is a _very_ nice change indeed from the amateurishly unbalanced sameness marring _so_ many of the new small brewer beers that have appeared here in the U.S. in last few years.

Oct 31, 2014
The Professor in Beer

Why drink chicken soup when you are sick? What so special?

It's soothing comfort food.
Years ago, someone suggested to me that chicken soup is rich in calcium. I don't know anything about that, or why it's relevant (if it even is) but I do know that chicken soup or a rich chicken broth makes one feel really good.

And that's a pretty powerful reason to partake of it. :-)
I ALWAYS have some homemade chicken broth (or a rich, mixed meat broth) on hand in the freezer for when I need it.

Oct 30, 2014
The Professor in General Topics

Innis and Gunn

The clear bottle is not a problem, since most beers thusly packaged are made with specially isomerized hops that are not as prone to adverse 'skunking' effect from the clear bottle/light reaction.

After initially looking forward to the oak aged aspect of the various Innis&Gunn brews, I was very disappointed with the overdone, overly _cloying_ oaky aspect of the brews.

After all, brewers have in the past gone to great lengths to keep the oak influence _out_ of the finished beer. A bit of oak finish in a long aged strong beer can be appealing, but in the Innnis & Gunn brews, the oak character is overdone and paractically gagging. I don't mind sweeter tasting brews, but the oakiness on top of the malty sweetness is just too much.

To each his own. Some folks like it, I'm sure.
And that's fine.
But I was very turned off by it.

Oct 30, 2014
The Professor in Beer

Guinness launches ‘ultra-premium’ ale

I don't have any doubt that they can make a great beer at St. James's Gate (Foreign Extra is a top-of-class stout, after all) but I agree about the proposed price on this new one.
Can't say I'm surprised, though. With so many craft beers fetching absurdly high prices nowadays (too often not justified by the quality delivered), who can blame Guinness/Diageo for jumping on that bandwagon.

I'd sure be interested in tasting the new Guinness brew. But paying $34 for a bottle? Not so interested in that.

Oct 27, 2014
The Professor in Beer

What Goes Well with a Chicken Pot Pie?

That sounds pretty good...something I'll have to try!
(chicken pie-prikash??)

Oct 26, 2014
The Professor in General Topics

What Goes Well with a Chicken Pot Pie?

Right.
And a fork.
A good chicken pot pie needs no other accompaniment.

Goat cheese haters?

Easy.
Because it's delicious,
;-)

Oct 25, 2014
The Professor in Cheese

homemade breakfast sausage?

LOL. Busted!
That's what I get for posting recipes after an evening cocktail.

What I meant to suggest was 70/30 or 65/35.
Maybe my fingers slipped on the keys...yeah, that's the ticket.
;-)

What Is America's Worst Restaurant Chain?

And lousy bread to boot.

Oct 18, 2014
The Professor in Features

homemade breakfast sausage?

I like a 60/30 or even 63/35 mix as a rule. If your meat is a little too lean (or if you're actually looking for a leaner sausage), you can try something I stumbled upon practically by accident.

First off, a mix of powdered sage, savory, and rosemary (along with the usual salt and pepper to taste) generally makes a great seasoning for breakfast sausage. A very small hint of cayenne would give it some zip, if you like that.

It's probably sacrilege to a sausage purist (which I usually am) I've also made pretty decent breakfast sausage with leaner meat by adding just a bit of filler: all you have to do (if you're not worried about a little bit of carb) is add some cracker meal to the meat (I like to use matzo meal) and it comes out great...and with some experimentation, you can proportion it to make the sausage as firm or as soft as you like. Oat flour (or even some lightly pulveized instant plain oats) works well, too (the oats still add a carb to the mix, but it is probably a more beneficial carb).

All of the above options also work just as well if making links with lamb casings too, if that's your thing. You just need to be careful not to overstuff.

Try it with a small batch of meat.
You may be surprised, as I was.

Oct 18, 2014
The Professor in Home Cooking

well known brands that just arent as good as in the past

They are still better than Cheese Nips.

Oct 18, 2014
The Professor in General Topics

Two Ingredient pizza dough

LOL
SR flour has baking powder built in as one of its ingredients. I had an aunt that used to make pizzas with a dough made from Bisquick.
It was pretty dreadful pizza.

Oct 16, 2014
The Professor in Home Cooking

Two Ingredient pizza dough

It's probably fine if you like your pizza dough to taste like biscuits.

As far as I'm concerned, it would make a pretty bad pizza.
But maybe that's just me. ;-)

Kellogg's Raisin Bran - What happened?

What I find strange about most (if not all) raisin bran cereals is the fact the raisins are coated with sugar! I mean, really...how dumb is that...raisins are practically all sugar to begin with!

I just buy bran flakes and add my own raisins. Actually, I put raisins in my Crispix, my corn flakes, and my Cheerios. And of course, don't add any sugar :-)

Pennsylvania Dutch Egg Noodles...not the noodles I remember

I've not seen 16oz bags of Pennsylvania Dutch brand in quite some time...the stores around here have been selling only 12oz bags for years.

Oct 15, 2014
The Professor in General Topics

Dogfish 120, Holy #$%^^

I've never been much of a fan of DF in general...but I definitely and very emphatically agree with you about the DF 90 minute.
That one really is a masterpiece...and it's even better on draft.

Oct 14, 2014
The Professor in Beer
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