As I tried to explain the beer brewing process to TSB a few weeks ago, I remembered that she is more of a kinesthetic and visual learner, and not so much auditory. I knew she’d get it once she tried it, but since she asked me to give her the gist in advance, I drew …
Continue reading “Illustrated Guide to Brewing Beer… On a Napkin”
After stealing two sips of a friend’s Ramos Gin Fizz at Rickhouse, I wanted to make my own. It’s one of those drinks that you don’t order just anywhere and it’s rarely worth the effort to make unless you are really trying to impress someone. Ramos Fizz 2 ounces Hayman’s Old Tom gin 1 egg …
Wine was a four-letter word Sunday morning, which I spent at the SFChefs.Food.Wine beer pairing boot camp with Beer Chef Bruce Paton and City Beer Store owner Craig Wathen. I would have liked a few hard and fast rules, but there doesn’t seem to be a simple formula for matching food with beer. The gist …
It’s the little cup your bartender uses to measure, and no matter how good he or she is, you should be grateful if it’s being used at the end of the night. Free-pouring a drink accurately is tough for anyone, and after a few hours with a shaker, fatigue can throw off even the most …
Because I couldn’t just spend the weekend celebrating the 4th and packing for Tales, I: made a batch of hot sauce from farm-fresh chilies created a tincture of shiso made a gallon of traditional umeshu improvised almost a gallon of apricot/pluot “umeshu” infused a bottle of Hendrick’s gin with cucumber and persimmon devised the Tomcat …
