Wheat beers. - Weizenbier (wheat) and Weißbier (white) are the standard German names for wheat beer. - Weizenbock is the name for a strong beer or bock made with wheat. - Roggenbier is a fairly dark beer made with rye, grainy flavor similar to bread. - Berliner Weisse is a pale, sour wheat beer brewed in Berlin. It’s typically mixed with raspberry or woodruff syrup. - Leipziger Gose is an amber, very sour wheat beer with an addition of salt, brewed in Leipzig. - Hefeweizen (yeast wheat) is an unfiltered wheat beer. - Kristallweizen is similar to Hefeweizen but without yeast. The fermentation is started using sparkling wine. - Kottbusser is a heirloom style originating in the city of Cottbus, typically containing oats, honey, and molasses in addition to wheat and barley malts.
Pale beers. Altbier is a top-fermented, lagered beer, brewed only in Düsseldorf and in the Lower Rhein region. Its origins lie in Westfalen; there are still a few Altbier breweries there. Tastes range from mildly bitter and hoppy to bitter. About 10 breweries in the Düsseldorf region brew Altbier. - Export is a pale lager brewed around Dortmund that is fuller, maltier less hoppy than Pilsner. Germany’s most popular style in the 1950s and 1960s, it’s now becoming increasingly rare. - Helles is a malty pale lager from Bavaria. - Kölsch is a pale, light-bodied, top-fermented, beer which, when brewed in Germany, can only legally be brewed in the Cologne region. - Maibock is a pale, strong specialty lager brewed in spring. - Märzen is a medium body, malty lagers that come in pale, amber and dark varieties. It’s the type traditionally served at the Munich Oktoberfest. - Pilsener is a pale lager with a light body and a more prominent hop character. By far the most popular style, with around 2/3 of the German market. - Spezial is a pale, full, bitter-sweet and delicately hopped lager.
Dark beers. Bock is a heavy-bodied, bitter-sweet lager darkened by high-colored malts. - Doppelbock is a very strong, full-bodied lager darkened by high-colored malts. - Dunkles is a dark lager which comes in 2 varieties: the sweetish, malty Munich style and the drier, hoppy Franconian style. - Schwarzbier is a bottom-fermented, dark lager, full, roasty, chocolatey flavor.
Unfiltered beer. Kellerbiere (cellar beers) are unfiltered lagers which are conditioned in a similar manner to cask ales. Strength and color will vary, though in Franconia where these cask conditioned lagers are still popular, the strength will tend to be 5% abv or higher, the color is a deep amber. - Zwickelbier was originally a sample amount of beer taken by a brewery boss from the barrel with a special pipe called a “Zwickelhahn”. They’re unfiltered lagers like Kellerbier, though with a slightly different conditioning process which gives them more carbonation. Zwickelbiere tend to be younger, lower in alcohol and less hoppy than Kellerbiere. A very similar beer is Zoiglbier, which in the Upper Palatinate’s brewing practice is advertised with a “Zoiglstern”, a 6-pointed blue-and-white symbol made from wooden slats.
they talked about moving to new york city together as teenagers
they sit on lexa’s roof with wine and watch the stars
lexa always buys clarke’s favorite kind of beer in addition to her own, just as a force of habit.
sometime, between the time lexa finds out about the engagement and the wedding, she gets hella drunk and texts clarke that she needs to let her go.
clarke 100% of the time is the only person who can get lexa to sing along to the entire soundtrack for mamma mia! (which she knows, by heart).
clarke falls asleep on lexa’s lap one night a few days before the wedding and she’s rubbing her hands through her hair and clarke’s hand is resting on lexa’s knee so the ring is exposed. she touches it gently and to clarke’s sleeping form lexa says, “i’d always hoped it would be me.” she doesn’t realize clarke is awake.
It has been really cold around here, which means that hearty, warm food is in order. My winter go-to tends to be chili, but when I was looking through the fridge I decided to go with a barley stew instead. The ingredients are pretty flexible, the cooking simple, but results are yummy, kid approved, and usually make for plenty of leftovers for the week ahead.
The Ingredients 1 cup of barley 5 large potatoes 3 carrots 2 pounds of ground protein (I used seitan, but ground turkey/beef are just fine, and ground lamb is fantastic). 1 bag frozen peas 1 pint beer (stouts are best, but any beer will do) 2 pints water (or chicken broth) Onions & garlic to taste Salt & pepper to taste ½ stick of butter
I used a big wok pan, but a large soup pot works just fine for the stew as well. Start by melting the butter and cooking the onion and garlic a touch. After that the remaining ingredients can all be added simultaneously. The recipe does best when you can cook it low and slow over the course of an afternoon, but can be prepped quicker at higher temperatures. Stir occasionally, adding additional liquid (beer/water/broth) if needed. The final consistency should be wet, but not soupy.
Minky is a pretty big fan of the barley stew, and it has been hitting the spot this week as we endure the below zero temperatures of January in Minnesota.
So, here are the new food items you can enjoy this season at the Rangers Ballpark in Arlington while cheering on what few Texas Rangers aren’t injured at the time.
And, I guess because we have a Japanese pitcher and a South Korean right fielder, some Asian items were added to the menu. Thank God that they are badass, amazing additions. Frozen beer and a $26 asian beef hot dog sandwich thing called the Choomongous. Yes, I will eat it all in one sitting, just as Shannon and I did for the Boomstick when it was first debuted.
Also, bacon on a stick. Because fuck you, we’re from Texas, I guess. That’s why.
In order to make the night more than just a bunch of people getting drunk at a midtown restaurant, we tried to bring the All You Can Eat issue (hitting newsstands May 20) to life at the party. Adam Gollner has a mammoth piece about the history of eating in Quebec in the forthcoming issue, so the main dining room featured a “Quebe Cornucopia” by M. Wells, along with a light show by ggeeoorrggiiaa and music by Mark Ibold, Brian Turner, and Bruno Meyrick-Jones.
The top floor channeled Las Vegas excess, complete with an AYCE Vegas-style buffet by Paul Carmichael, as well as craps and roulette tables (with gambling for prizes, kind of Chuck E. Cheese’s style!). The “All Ewe Can Eat” themed balcony bar, featured sheep-inspired cocktails by Joaquín Simó of Pouring Ribbons, lamb ribs, and sheep paintings by Steve Keene that doubled as takeaways for guests. We’re gonna put a few those untaken paintings online to entice people to subscribe to magazine just as soon as our hangovers clear up.