This seems laughable until you need to go and fill up your tank. I dropped just under $70.00 to fill up yesterday, and the price is still climbing. So lets take a look at gas versus a homebrew and Labatt Blue (I’m a die-hard Buffalo Bills fan and that’s what we drink while tailgating). Enjoy!

I’m sure by now you are at least familiar with the controversy surrounding this beverage; but how many of you have actually had the pleasure/displeasure of partaking in this Satan-in-a-can? Of course, if you haven’t already, it is gonna be pretty hard since it’s been pulled from most shelves.

I personally had a couple of the fruit punch, and the best way I can describe the taste, is a mix between box wine and cough medicine. Its very similar to the old hood favorite, Cysco or “liquid cocaine”. I put two down pretty quickly, mostly because of the horrible taste, and was definitely buzzed. At 12.5% alcohol, its easy to see why. One can is about the equivalent of five beers. This however is not the reason the beverage has been banned. The issue is the fact that along with the high alcohol content, it is loaded with caffeine.

So now that they have warehouses full of a now banned concoction, what do they do? Well it seems Four Loko and other alcoholic energy drinks are being recycled into ethanol and other products. They distill the alcohol from the drinks, and then sells the fuel to be blended into gasoline. The aluminum cans are sold to a recyclers which are then turned around as another beer can in about 30 days.

Just think, you could be driving around in a car running on watermelon Four Loko. This kinda gives new meaning to DUI doesn’t it? Terrible I know, throw tomatoes in the comments.

Famed Nova Scotia Beer Brand, Alexander Keith\’s, Debuts in the U.S.

ST. LOUIS (June 8, 2011) – Alexander Keith\’s announces the U.S. launch of three new brews: Nova Scotia Style Lager, Nova Scotia Style Pale Ale and Nova Scotia Style Brown Ale.  The beers are now available in 22 states across the U.S.

The three new Alexander Keith\’s brews are perfect for the adventure-seeking beer lover:

• With a deep amber color and brewed with noble hops prized for their subtle, spicy character, the Nova Scotia Style Lager has a crisp finish with an assertive, but clean bitterness.

• Brewed with traditional two-row malt for a full, malty flavor, the Nova Scotia Style Pale Ale also includes a fruity, spicy and citrusy hop nose.

• The Nova Scotia Style Brown Ale is a classic full-bodied brown ale with hints of honey and caramel, balanced with a fresh hop aroma provided by the addition of cascade hops.

Though new to the United States, the heritage of Alexander Keith\’s traces back nearly two hundred years to its brewery in Nova Scotia, founded in 1820 by Scottish native Alexander Keith.  After completing his brewer\’s apprenticeship and emigrating from Scotland to “New Scotland” (Nova Scotia), Keith created what is now one of the oldest beer brands in North America.  The Nova Scotia brewery is still in operation today under the leadership of its brewmaster emeritus Graham Kendall.

The three new beers are brewed in Baldwinsville, N.Y., and Alexander Keith\’s will also continue to be brewed in Canada in Nova Scotia, British Columbia and Ontario. 

“Alexander Keith\’s brands continue to be brewed under the guiding principles of our founder and the strong sense of adventure found in the people of Nova Scotia,” said brewmaster emeritus Graham Kendall.  “The brewery and its brewmasters have been certified under our strict certification program, showing our unwavering commitment to our heritage.”

About Alexander Keith\’s
Alexander Keith\’s brands maintain the quality and heritage first introduced by Alexander Keith himself in 1820.  Only the finest barley malt and select hops are used to brew these fine beers, which in the U.S. include Nova Scotia Style Lager, Nova Scotia Style Pale Ale and Nova Scotia Style Brown Ale.

The new Alexander Keith\’s brands will be available in the following locations: AZ, CA, CO, CT, DC, DE, FL, IN, MA, MD, ME, MN, ND, NH, NY, OR, PA, RI, VT, WA, WI and St. Louis (MO & IL).

So while I was at work the other day, the movie, Fear and Loathing in Las Vegas was brought up. This made remember a quote about Ginger Beer. So I figured why the hell not learn how to make it. In just a few easy steps we can brew a virgin beverage.

1

Combine 1/2 cup finely grated ginger, 1 cup sugar or 3/4 cup honey, and 4 tablespoons each lemon and lime juice with 1-1/2 quarts water and bring to a gentle boil. Meanwhile, mix 1/4teaspoon baker\’s yeast with 3/4 cup warm water and set aside.(Alternatively, you can use a neutral ale yeast, which is less likely to cause off flavors. DO NOT use brewer\’s yeast from the health food store.

2

After 30 minutes, remove the ginger solution from heat. Add 3 tablespoons dried hibiscus and 1 tablespoon dried rose flower (available at Botanical.com and some specialty groceries), stir, and let sit for 10 minutes. Add 2 1/2 quarts cold water and strain into a second pot. Stir in the yeasty water.

3

Funnel liquid into two clean 2-liter plastic bottles to an inch below the cap, adding water if necessary. Seal the bottles and store them at room temperature. When the plastic feels firm (roughly 24 hours later), they\’re ready to blow. Move your concoction to the fridge.

Note: Bottles should be sanitized, and not just well-cleaned. Weird things could grow, along with the yeast if one does not. This is accomplished with either a very weak bleach solution (1 Tbsp/gallon) or any commercially available sanitizer. After sanitation, they should be rinsed.

When temperature is above 65 degrees Fahrenheit, be sure to check the bottles after 4 hours, and about once an hour after that. Failure to check the bottles could result in “gushers.” You don\’t want to be cleaning up your Ginger Beer from the ceiling now, do you? If you leave them to ferment for an additional day or more the beer gets less sweet – more sugar converting to alcohol – and more alcoholic.

DRAFT GLOBAL BEER LOUNGE & GRILL ON TAP FOR DOWNTOWN ORLANDO
– New restaurant-bar-lounge concept opens Thursday, March 31, 2011

ORLANDO, Fla. (March 31,  2011) – An all-new restaurant-bar-lounge concept that takes craft beer to a new, more sophisticated level is set to open Thursday, March 31 on West Church Street.  Draft Global Beer Lounge & Grill, located directly across from the new Amway Center, will feature 40 drafts on tap and more than 100 bottled brands amidst contemporary custom-lit furnishings, private sofa seating and a gleaming acrylic bar.

“We’re very excited to introduce Orlando to Draft,” said owner and long-time restaurateur Willie Fisher.  “We’re taking advantage of a huge interest in craft beers, but we’re doing so in a more urban, upscale environment.  It’s really unlike anything else Orlando has to offer.”

Orlando Mayor Buddy Dyer pointed to Draft as an example of the continued revitalization of downtown Orlando and the fulfillment of the original vision of the Amway Center as an economic engine for neighborhoods west of Interstate 4.

“Dining, retail and entertainment options for our residents and visitors has increased tremendously in Downtown Orlando with more than 150 new businesses opened since the beginning of 2010,” said Mayor Dyer.  “We’ve seen impressive momentum on West Church Street with the opening of the Amway Center in October of last year and we expect great things from Draft and the many other establishments in that area.   I would like to congratulate Willie and his team and thank them for their investment in our community.”

Draft will serve lunch and dinner Monday through Sunday from 11 a.m. to 11 p.m. from a menu created by Executive Chef Bryce Balluff.  Balluff, whose influence can be seen in local favorites like Luma On Park and Funky Monkey Wine Company, also brings experience from the kitchens of Asia de Cuba and Per Se in New York.  His Draft menu is an eclectic mix of American fare as well as many specialties: Spring Rolls, Fried Mac and Cheese, Pina Colada Salad and Pork Shank.

“We expect to attract a diverse clientele, simply because of our location,” said Fisher.  “We think our menu and ambience will attract the business crowd during lunch; we’ll become a pre-and post-game hang-out for Magic games and other events at the Center; and we’ll also attract late-night patrons looking for a hip, new spot to socialize.  We’re ready for them all.”

For more information on Draft Global Beer Lounge & Grill, visit DraftOrlando.com.  To book a reservation, call 407.826.1872.

I wanted to give you guys a heads-up on two upcoming beer events in the Orlando area. The first is Pub crawl downtown and the other is a craft beer festival in Altamonte Springs.

I have not confirmed that this event is on for 2011 yet

last year this was on April 17th from 4 to 8PM at Cranes Roost in Altamonte. Unlimited Beer samples and live music.

So, I was thinking that I hadn’t had one of these in a long time, and mentioned it to someone who had no idea what the hell I was talking about. I’m guessing there are at least a few people that read the title and thought they were at the wrong site; those people have since left and are scouring the interet for better pictures than the one you see above.

This is definitely not something you drink all the time, but is a nice treat once in a while. The best part about it is the fact that it taste like a jolly rancher, the worst part is also that it taste like a jolly rancher, because you feel like you can drink about 30 of them. The problem is, this jolly rancher is loaded with Jager. It is also pretty cool looking because of the layered effect. Lets get on to how to make it.

This will make a Shooter

Needed Supplies:

1. In Shaker, mix a splash of sour, a splash of pineapple Juice, and 1/2 shot melon liquor (I use Midori). Strain into shot glass. Shot glass should be a little over half full at this point.
2. Hold the tip of the spoon to the inside edge of the shot glass. The tip should be at the edge of the mixture from step one. The spoon should be inverted so the liquor flows smoothly off and down the edge of the glass to the bottom. Pour 1/4 shot raspberry liquor off the spine of the spoon. This should be a gentle pour so the liquids stays separated and the raspberry liquor will settle to the bottom.
3. Still holding the spoon inverted and at the edge of the glass and liquids from the above steps, take Jagermeister and fill to rim of glass. If done correctly there are now three layers in the shot glass.
4. Do as many of these as you can as quickly as you can; report back to me with the results, preferebly video. Enjoy!

MERRY CHRISTMAS

We got a few great comments on the blog, though I think a bunch of you were lazy. They were put in a hat, Yankees of course, and the winner was B.M. (asked that we use initials only)

B.M. Will be receiving a copy of the Beginning Homebrew DVD. We selected randomly, but I have to say that the funniest comment went to Chris. Take a look for yourself, terrible spelling and all:

It would be reall nice to have a DVD teaching me how to brew my own version of the creature. I won\’t have to sneek around the medacine cabinet. Seriously though the idea of brewing my own concouction at home sounds like the begining of the end for me. I love beer, and to make it the way I like it,  is a dream. I can give you a quick summary of a time I had to much of the juice. First some advice, if your not in your own home learn to control yourself. I was at a friends party and the night was like a welcome back for me from Marine Corp bootcamp. I alowed my guard to drop and the creature bit me, it\’s bites hard fokes. I happened to be on the porcelin with a line forming at the door. Just then I got bitten and passed out with my rear in the air. Lets just say that I hope no one remembers that night because I\’m scared for life. Know your limits ladies and gents. In a nutshell I would rather brew my own in the piece and quiet of my castle. Best of wishes to all and Erin Go Bragh..

Now my gift to the rest of you:

Here is a bar trick for you to try out over the holiday break. Some feedback on success with this would be appreciated.
What you need: Two bottles of beer, a freezer, and a victim
1. Before the party, put a bottle of beer in the freezer for a few hours until almost frozen; needs to still be liquid. This may take a trial run to get the timing down. FYI, too long and you\’re cleaning the freezer. I have been there, it sucks.
2. Gather a victim or crowd, whichever you prefer. Tell them you are a beer wizard, AKA Harry Pinter, OK I threw that part in. Tell them you can turn beer in to ice before their very eyes. This is also the part where you make any bets. Little holiday cash never hurt.
3. Take the cold beer out of the freezer, and open it. Pour a little in to the cup to show that it is liquid.
4. Tap on the bottle\’s rim with a second beer. The carbon dioxide will rise to the top, which will instantly transform the beer in to ice. Celebrate your victory by chugging said beer-slushie.

Merry Christmas & Happy New Year!

I had the pleasure of viewing “Beginning Homebrew: Learn the Essentials of Extract Beer Brewing” the other night and I have to say, I was impressed. The DVD does a great job of explaining the entire process of homebrewing from start to finish. It doesn\’t move too fast to follow and won\’t bore you to death either. The DVD goes on to explain more than one way to go about homebrewing – depending on your preferences and budget…which I definitely liked.

So, here’s the deal:

In 3 days, I will be selecting a winner to receive this DVD. Not only does this DVD give you all the information you need to homebrew, it also includes an E-Book and a Process Flow Chart. Those are two great visuals to have on-hand until you’re a little more seasoned.

How do you win?

Post a comment below and tell me why you want/need this DVD or you can share a funny beer related story. The winner will be selected randomly on the evening of Saturday, December 18th, 2010.

Guess what this means?

You need to act fast! So, if you’ve ever considered brewing your own beer or are just curious how it’s done, this DVD is for you!

Remember to submit a comment by Saturday evening!

I want to to take this time to thank all of our Veterans out there. These men and women, past and present, have paid the ultimate sacrifice. This has allowed us to sit on our couches an enjoy glorious beer.

I think we take this for granted far too often. It shouldnt take a holiday for us to say thank you. So to my Father (Army-Green Beret), my two Brothers (Marines), and every other soldier that served past or present, Thank You!