Posts Tagged ‘stout’

Thirsty Thursday: The Perky Black and Tan

I’m currently writing from Portland, Oregon, the promise land of coffee and beer. Abounding in coffee shops and breweries, the relatively small city of Portland has 51 breweries and is home to the well-known Stumptown Coffee Roasters.

Portland has inspired me to highlight the Perky Black and Tan. The classic two-hued Black and Tan is normally made with pale ale and Guinness, but this version layers dark, smoky coffee stout on top of pale ale. Though the recipe is simple (only two ingredients), it’s the technique that may take some practice. Use an inverted spoon to gently pour the stout on top of the pale ale for two distinctive layers.

Finally: a drink where coffee break meets cocktail hour.

Bottoms up, folks.

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Wynkoop Brewery’s Rocky Mountain Oyster Stout Is a Beer With Balls, Literally (a review)

Photo courtesy of Thrillist
The craft beer industry in the U.S.A. has grown exponentially in recent years, after decades of American beer being ridiculed by Europeans as being unsophisticated, weak and watered down. Nowadays, there are hundreds of microbreweries in the U.S. to bring pride to the American beer industry, with thousands of formidable brews being made in classic styles as well as some experimental ones. And leave it to Denver-based Wynkoop Brewery, Colorado’s first brewpub, to step up this trend of experimentation with its new Rocky Mountain Oyster Stout — made with bull testicles. How’s that for something an American can be proud of?

“We take our beer very seriously. We’re artists. Our people in the brew house are artists,” said Wynkoop spokesman Marty Jones, the idea man behind the peculiar concoction. “So, there was some reservation about what this would do … but fortunately our brewers had the balls, if you will, to step up and make the beer.” (My conversation with him at the Wynkoop brewpub was filled with many puns like this.)

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Irish Beer Picks

"Guinness still stands as a classic choice for drinkers worldwide," says Greg.

For years, Greg Engert has been my go-to source for all things beer-related. An English major turned professional beer director — essentially, a sommelier of beer — Greg currently presides over the extensive beer list at Washington D.C.’s Birch & Barley restaurant and the cool beer bar upstairs, Churchkey. His knowledge of beer is encyclopedic, but he’s never snobby about it.

So when I needed some insight into the world of Irish beer beyond Guinness, I knew he’d be able to provide.

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