No kidding. This may be the best beer slogan of all time.
King of Beers - Crap!
Tastes Great/Less Filling - Pshaw! (Oh man, look what you made me say.)
Hooray Beer! - Yes! Yes! YES!!!
Whether its making an ugly man look beautiful or getting some one's car keys by borrowing his pants, "Hooray Beer!" never fails to make the point that we should celebrate beer in all its glory. Check it out on YouTube
"Hooray Beer!", naturally, is the awesome ad campaign from Red Stripe Beer.
What I like, though, is regardless of whether they are booing the creepy foot doctor or the big headed friend, they are glorifying beer. And beer is what it's all about.
Hooray Beer!
Wednesday, November 21, 2007
Tuesday, November 13, 2007
Wunder Wonder
Go for the beer.
Wunder Brewing is an old-time San Francisco brewing name. The original Wunder Brewing Company operated from 1896 until it was bought out in 1909.
The new Wunder Brewing Company was brought back to life by four friends - a brewer, a lawyer, a paralegal and a chef. Sounds like a dream team.
Mrs. Snob and I have been to Wunder Brewing three times so far.
The first time was for beer and desert. The beer was mighty tasty, but we had to do without the desert as the kitchen was closed. Instead, we got the freaky Japanese science fiction.
The second time was for dinner. I went British classic with the Fish & Chips and a porter. The porter was awesome, but the fish was mushy and fishy tasting. Beefy beef and cheesy cheese are good things, but fishy fish is just nasty.
Our third venture into Wunder Brewing was for lunch on a Sunday afternoon. Let me say here that walking into Wunder Brewing on a Sunday afternoon, your are immediately confronted with four large TVs pumping out the NFL's finest with various fans packed shoulder to shoulder at the bar. The testosterone overload of football and beer, however, is immediately doused when you open the Brunch Menu to find quiche and some hamburger thing with bacon and egg on top. Some might call it a balance, but, really, who comes into a bar to watch football, drink beer and eat quiche? Even in San Francisco that's stretching the limits of tolerance.
Yelp has not been very kind to Wunder Brewing. In truth, Yelp can be pretty rough on new restaurants because the experienced Yelpers in San Francisco have pretty high expectations. Newly opened locales that haven't quite gotten it together are panned mercilessly and the early reviews of Wunder were almost universally poor.
Me, I'll stick with the beer. And the garlic fries. And, if you get served the bad Japanese science fiction instead of the Apple Crisp, have another beer.
Cheers!
Wunder Brewing is an old-time San Francisco brewing name. The original Wunder Brewing Company operated from 1896 until it was bought out in 1909.
The new Wunder Brewing Company was brought back to life by four friends - a brewer, a lawyer, a paralegal and a chef. Sounds like a dream team.
Mrs. Snob and I have been to Wunder Brewing three times so far.
The first time was for beer and desert. The beer was mighty tasty, but we had to do without the desert as the kitchen was closed. Instead, we got the freaky Japanese science fiction.
The second time was for dinner. I went British classic with the Fish & Chips and a porter. The porter was awesome, but the fish was mushy and fishy tasting. Beefy beef and cheesy cheese are good things, but fishy fish is just nasty.
Our third venture into Wunder Brewing was for lunch on a Sunday afternoon. Let me say here that walking into Wunder Brewing on a Sunday afternoon, your are immediately confronted with four large TVs pumping out the NFL's finest with various fans packed shoulder to shoulder at the bar. The testosterone overload of football and beer, however, is immediately doused when you open the Brunch Menu to find quiche and some hamburger thing with bacon and egg on top. Some might call it a balance, but, really, who comes into a bar to watch football, drink beer and eat quiche? Even in San Francisco that's stretching the limits of tolerance.
Yelp has not been very kind to Wunder Brewing. In truth, Yelp can be pretty rough on new restaurants because the experienced Yelpers in San Francisco have pretty high expectations. Newly opened locales that haven't quite gotten it together are panned mercilessly and the early reviews of Wunder were almost universally poor.
Me, I'll stick with the beer. And the garlic fries. And, if you get served the bad Japanese science fiction instead of the Apple Crisp, have another beer.
Cheers!
Sunday, November 4, 2007
What's Cooking: Porter Braised Baby Back Ribs
Cooking with beer is one of life's great pleasures. Ok, maybe not as great as actually drinking beer, but it is another way to bring beer into your life and enjoy the special flavors that only beer can provide.
The beer for this dish was Black Martin Porter from Ballast Point Brewing Company in San Diego, CA. I've never tasted this beer, but I'm sure it will come up in the future. I got it on my last trip to the City Beer Store. Four bucks for a 650ml (22oz) bottle.
Since this is my first cooking post, I'll provide my warning here: I don't measure much when I'm cooking. Especially with spices, I tend to grab whatever strikes my fancy. You'll see measures like "a little bit" or "lots" much more often than 1 T or 2 Cups. The only exception is pie crust - I measure very carefully for pie crust (not the filling, mind you - just the crust).
Even for me, however, this dish took ridiculously little measuring. Put you ribs into a braising pan and pour in a bottle of porter. Place the covered braising pan into a 325 degree oven for about 6 hours. Finish the ribs on the grill with your choice of barbecue sauce and serve. Can it really be that simple?
Yes it can. Ok, the grilling part wasn't all that simple due to the fact that the braised ribs were falling-off-the-bone tender. I had to slide my tongs lengthwise under the ribs to turn them and they still fell apart.
How did they taste, already? I've never tasted the Black Marlin Porter and I neglected one of the cardinal rules of cooking with beer: cook with only half your beer so that you can enjoy the other half while the food is cooking. The ribs, however, were delicious. The porter provided a nice deep dark flavor and the hops carried through at the finish. The smokiness of the porter is a good match to the ribs and the intensity of the flavors stand up well during the long braising period.
Eat up!
The beer for this dish was Black Martin Porter from Ballast Point Brewing Company in San Diego, CA. I've never tasted this beer, but I'm sure it will come up in the future. I got it on my last trip to the City Beer Store. Four bucks for a 650ml (22oz) bottle.
Since this is my first cooking post, I'll provide my warning here: I don't measure much when I'm cooking. Especially with spices, I tend to grab whatever strikes my fancy. You'll see measures like "a little bit" or "lots" much more often than 1 T or 2 Cups. The only exception is pie crust - I measure very carefully for pie crust (not the filling, mind you - just the crust).
Even for me, however, this dish took ridiculously little measuring. Put you ribs into a braising pan and pour in a bottle of porter. Place the covered braising pan into a 325 degree oven for about 6 hours. Finish the ribs on the grill with your choice of barbecue sauce and serve. Can it really be that simple?
Yes it can. Ok, the grilling part wasn't all that simple due to the fact that the braised ribs were falling-off-the-bone tender. I had to slide my tongs lengthwise under the ribs to turn them and they still fell apart.
How did they taste, already? I've never tasted the Black Marlin Porter and I neglected one of the cardinal rules of cooking with beer: cook with only half your beer so that you can enjoy the other half while the food is cooking. The ribs, however, were delicious. The porter provided a nice deep dark flavor and the hops carried through at the finish. The smokiness of the porter is a good match to the ribs and the intensity of the flavors stand up well during the long braising period.
Eat up!
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