GREAT piece, man. I dislike non-alc beers the way I (typically) hate “vegan meat”; It tries to be something it will just never be. Read more
GREAT piece, man. I dislike non-alc beers the way I (typically) hate “vegan meat”; It tries to be something it will just never be. Read more
This basically describes me as well. Though I have found one non-alcoholic beer in particular that is actually really good: Surreal Brewing from Campbell, California. Their porter in particular is good. Read more
This intrigues me. The concept of empty calories that tastes kinda like beer but doesn’t intoxicate me holds no appeal. But something like an unsweetened tea with more interesting flavors sounds alright. Read more
Yeasts can grow so long as they have a food source, often starch. Now as for them saying there is no sugar or alcohol, that is simply not true. While they may not add sugar, glucose is produced from the biotransformation process and small amounts of alcohol are produced by the yeast. Now the amounts so so small they… Read more
You know, I used to scoff at N-A beer (“beer without alcohol? what’s the damn point?!?”), but as I’ve gotten older and more importantly, more health-conscious, the prospect of tricking my mouth into drinking something that’s 0 calories gets more and more attractive. I’m a huge craft beer guy, so I don’t expect that… Read more
Interesting... I didn’t know biotransformation could happen in the presence of yeast absent fermentation. Heck, can a yeast population even go through the growth phase without any sugars? That’s super interesting. Read more
You had me until “no sauce”. But then again I’m a KC native. Read more
Had no idea tri tip was a California thing, but I’ve been eating tritip my whole life. Never used red oak, tend to go with pecan wood if Im going to bother with something specific. Now I’ve gotta try the damn stuff. I've started barrel aging beer I’m really excited to break down the barrels for wood though. Read more
I always associated tri-tip with being tough, dry, and only edible with copious amounts of steak sauce. When I got out of my parents’ house and started moving around through other parts of California, I met so many people who were enthusiastic about tri-tip, and it was like, “OK, weird, but you do your thing.” Read more
Can’t wait to see a Super Bowl ad attacking beers brewed with dates. Read more
That’s interesting in that I think in terms of culinary not cultural, and a form of endorsement. It would be prudent to air on the side of caution I suppose... I am Irish/Italian and try to be sensitive about such things but if someone wore a “Gnocchi Power” T shirt I would be delighted, not upset since it is the… Read more
Doesn’t look too different from langos...which is delicious btw, so not a bad comparison, if true! Maybe this frybread is crunchier, though? The langos I’ve had have been quite soft and chewy inside. Read more
I was being sincere. Read more
Delivering pizza in college I fell in love with audiobooks to pass the time when the FM radio got repetitive and before the good AM shit like Art Bell came on. I had read one or two Tony Hillerman books before, but they were even better as audiobooks as he read the majority of them and his hardscrabble voice suits the… Read more
Because it consists of flour, some salt, and baking powder Read more
There’s a small shop that been there for probably 30 years about a half mile away from me that has one of my all-time favorite fry bread meals-loaded with meat, beans, cheese, ect., but I rarely eat there because it has about 2+ days worth of caloric intake. Love it, but I’d be well on my way to the ‘beetus if I ate… Read more