A Non-'Gander's Guide to Michigan Life

Keweenaw Brewing Company round-up

2009-11-06T07:41:00.000-08:00

One of my more memorable vacations of the past few years was my visit to the Upper Peninsula. The UP (pronounced "You Pee" DON'T LAUGH) comprises roughly a third of Michigan's landmass, but contains only about 10% of it's population. It's also one of the most unique areas of the United States: culturally distinctive, geographically isolated, and possessing a wildness usually only found in Western states. Home to gray wolves, and now possibly cougars, it is a must-visit destination for anyone who wants to immerse themselves in Great Lakes culture. It also inspired one of my favorite Sufjan Stevens songs!

One of the few craft brewing operations in the UP is the Keweenaw Brewing Company out of South Range, MI. They would be notable for this fact alone, except that they do another unusual thing: their beers are sold in cans! Those Yoopers! Always gotta be different! Canning is seldom done in craft brewing operations, for reasons that I'm not sure of. Canning is cheaper than bottling, and cans can be taken outdoors - something that is probably a big selling point given the UP's outdoors-centric lifestyle.

But being different ain't enough! Are these canned concoctions any good?

Name: Lift Bridge Brown Ale
Variety: Brown Ale
ABV: 5%
Price: ~$8 six pack

Lift bridges, such as the Portage Lift Bridge featured on the can, are a type of bridge rarely found in the United States. Most tend to be older, built during an era of iron and steel and without the benefit of modern architectural engineering or space-age materials. Bridges are also among Michigan's most beloved structures, second probably only to lighthouses. So hey! Why not put one on a beer?

This particular brown ale pours like a cola; rich brown color, lots of fizz, and a foamy tan head. Scent is very sweet and yeasty. Taste is about as equally sweet with a bit of nuttiness, but the overall package is quite watered down. It tastes OK out of a glass, but made me say "Bleagh" when I tried it straight from the can.

Rating: 4/10 - Some hints of flavor, but not as rich as a brown ale should be.

Name: Pickaxe Blonde Ale
Rating: Golden Ale
ABV: 4.7%
Price: ~8 six pack

Hey, if St. Pauli Girl has proven anything, it's that people will buy beer if it has a foxy lady on the label.

Pours a clear, straw yellow with an off-white head. Scent is very, very light - somewhat bread-like with a little bit of hops? The taste is very fizzy and light, but generally kind of unpleasant. Tastes quite cheap. Not as cheap as actual CHEAP beer, mind you, but it could be more than it is.

Rating: 2/10 - Not a blonde you want to take home with you.

Name: Red Jacket Amber Ale
Variety: Amber Ale
ABV: 5.1%
Price: ~$8 six pack

Is it just me, or does the guy on the can look like the old Tampa Bay Buccaneers logo?

Not that there's anything wrong with that!

Pour is a clear reddish-amber with an eggshell-colored head (is there a difference between eggshell and off-white?) Scent is heavily malted with a hint of hops, but, like the previous two beers, the smell is mostly intangible. Tastes like a typical amber with light, fruity malts and a touch of bitterness. I'm not crazy about ambers to start with, and this one doesn't stand out, sadly.

Rating: 4/10 - Hey, remember when the Bucs won a Super Bowl? Seems like forever ago, don't it?

Name: Widow Maker Black Ale
Variety: Schwarzbier
ABV: 5.2%
Price: ~$8 six pack

Last but not least is the darkest of the lot, Widow Maker Black Ale. Apparently this was named after a mining drill that had a high death rate for the men that operated it. It was also apparently ridden by a saucy tart in a red dress!

Hey, it looks like a stout! Thick and dark with a caramelized head, this would fool you if you hadn't read the label first. Scent is that of roasted malts, molasses, and a little bit of chocolate. The taste and body is very light and drinkable, with some pleasing nutty flavors to accompany the roasted malts. Surprisingly tasty, and easily the best of the bunch.

Rating: 7/10 - Worthy of a six-pack purchase.

E-mail me at mibeerguy@yahoo.com to tell me I was too harsh on ol' Keweenaw.

P.S. Here's some shots from my vacation to the UP. SINCE I KNOW EVERYONE LOVES VACATION PHOTOS SO MUCH.

Recipe Review: Blues-Bustin' Beef Stew

2009-11-03T20:27:00.000-08:00

Yes, it's true folks. I love winter. And while it doesn't OFFICIALLY start until December 21st, we all know better - it starts the EXACT moment that Halloween candy is marked 50% off. So welcome to winter, folks!

And while I love winter, it can be a downer of a season sometimes. The trees are bare, most of the songbirds have left, and all the ladybugs are dead until spring.

OK, yeah, I promised. No more depressing stuff. But there's no denying that the coldest of seasons can also be the harshest. Fortunately, I've got a hearth-and-soul warming recipe to chase those chills away!

Blues-Bustin' Beef Stew
Recipe Link: None! This is a recipe given to my fiancee by one of her friends, so you can only find it online right here!

Ingredients
* 1 to 1 1/2 pounds cubed stew beef - mine from Lamb Farm in Manchester, MI
* 2 medium yellow onions
* 14.5-ounce can diced tomatoes - mine by Eden Foods in Clinton, MI
* 1 clove garlic
* 1 cup dry red wine
* 3 tablespoons cooking oil
* salt
* pepper

Required: One large crock pot, one large non-stick pan

Preparation
I have to note that this recipe is just the BASIC list of ingredients. One of the great things about crock pot dishes and stews in general is you can toss in just about anything you like, so long as it fits the dish's profile. Secondly, MY GOD LOOK AT THIS ONION.

For Pete's sake, this is the largest onion I've ever seen! It's seriously the size of a softball and feels like it weighs more than a pound! I'm 6'4" with very large hands, so that should give you some idea as to this monster's scale. So when I say 2 MEDIUM ONIONS I suppose I also mean 1 RIDICULOUSLY LARGE ONION.

OK, let's set Onionzilla aside for a second and start on the dish. First, take the cooking oil and coat the bottom of a large, non-stick pan. I almost exclusively use olive oil, but anything that heats and sputters will do the trick here. Turn the range up to MEDIUM and wait a few minutes for the pan to heat up.

Dump the stew beef into the pan, separating the cubes as necessary. This will make them easier to flip over.

Salt and pepper the beef while it cooks. I'm a kosher salty guy, and I loooooves the pepper, but you can scale how much you use to your own preferences. Like I said, feel free to improvise!

After about two minutes, flip the cubes so that the browned side faces up.

Mmmmm, don't that look grand? Salt and pepper the beef again, and then cook for another 2 minutes or so. We're not trying to cook the beef completely, mind you! We just want it nicely browned a bit so it's not totally raw when you toss it into the crock pot. WHICH YOU SHOULD DO RIGHT NOW (but don't turn the heat on yet). Drain the excess fat from the pan, and return it to the range.

Now it's time for the onion! Chop it up to a size of your liking - I prefer larger pieces for this recipe since there's nothing better than a big, caramelized piece of onion soaking up all kinds of stew juices.

Transfer the chopped onion(s) into the freshly drained pan.

Turn the heat up to MEDIUM and let the onion pieces become nice and brown. This'll take about 20 minutes, so feel free to peel the garlic clove while you're waiting. When the diced onion is browned to your liking, add the whole clove and cook for about three more minutes.

When it is done, ALL TOGETHER NOW, toss it into the pot.

Don't toss the pan in the sink, we still need it! Take the can of tomatoes and dump that whole mess right on in.

I suppose you could dice your own tomatoes if you like, but I HATE dicing tomatoes, so I'm taking the lazy route. Sue me.

Now we're going to need that cup of red wine. This is the part where I tell you guys about some great Michigan wine, right? VERY WRONG SIR. I HATE wine. I don't drink it, I don't get it, and I don't want to pay more than $5 for it. So I'm using some "Four Buck Chuck" Cabernet Sauvignon from Trader Joe's.

But feel free to use whatever awful thing you want. I REALLY won't judge you.

Eugh. Looks about as good as it smells. But trust me! We're going good places here.

Bring the foul mixture to a boil, but DO NOT REDUCE. Instead, CROCK POT. DUMP INTO IT.

There! You're done! But is it just me, or does this feel a little lacking? Stew is supposed to be filling, and I just don't know if tomatoes and onion is going to cut it...

That'll do it! Throw in some hastily peeled golden potatoes from Homer, MI and some carrots and baby, you got a stew going! This is the part where you could REALLY go nuts. Celery, cabbage, leeks, kale, beets... whatever weird vegetable you happen to like, I guarantee it would fit in with this recipe.

But it isn't cooked yet! Set the crock pot to LOW and let the whole mixture simmer for about 7-8 hours. Yes, you heard me. What part of "slow-cooker" don't you understand? So feel free to go about your day or watch some really long programming. Perhaps the latest Ken Burns' documentary? Or nearly a full season of The Wire or Mad Men? Or you could be a big weirdo and, I dunno, read a book or something dumb like that.

*magic Internet fastforward*

It's done! Oh, doesn't that look beautiful? Just looking at that makes my hypothermia slightly less torturous.

Serve over a bed of rice or mashed potatoes for a hearty winter meal that any bitter soul will enjoy. Savory and rich with delightfully tender bits of beef, this is a deceptively simple and cheap recipe - you'll be amazed at how much flavor is created by so few ingredients. Double-up the recipe and make a big pot the next time company comes for the holidays - you'll be the chef that saved Christmas!

Rating: 9/10 - Pure comfort food that's easy and fun to make. It beats the blues, but nothing can beat it!

Beer Review: Winter Bell's

2009-10-30T10:20:00.001-07:00

A word to the unaware: if you're from a Sunbelt State and you ever move up north, lie about where you are from. For the first year, every time you meet people you will be peppered with "OH MAN JUST WAIT UNTIL WINTER ARRIVES GEEZ." Every year after that, you will be peppered with "SO HOW YOU LIKIN' THE WINTER?" It is INCESSANT. For some reason, Northerners can't fathom ever wanting to actually LIVE in the North. Whenever I say "Florida" to someone from Michigan, their eyes light up with an ethereal glint - a mingling of fantasy, jealousy, and disbelief. How? How could you leave behind that utopia of the tropics for this frigid, desolate waste?

Here's how Michiganders see Florida:

And here's how Michiganders see their own state:

Well you know what? I LOVE winter. It's awesomely cold so I get to wear big jackets, snow is beautiful, and there's less people out and about. And beer! Beer is great for the winter. Nothing beats sipping on a big, bad stout while snow falls silently outside and the Grinch plays on TV for the 1 billionth time.

Bell's is rolling out the red carpet a little early with an absolute tide of seasonal beers. I haven't picked up Expedition Stout and Cherry Stout yet, but expect reviews of both of them soon!

Name: Java Stout
Variety: Stout
ABV: 7.5%
Price: ~$15 six pack

Can't say no to a coffee beer! Don't know what it is, but for some reason the combination of bitter beans and roasted beer almost always yields a tasty tastebud-teasing treat.

Pours dark and thick, as expected, with a robust caramel-colored head. Scent is heavily that of coffee with some undertones of chocolate, roasted malts, and alcohol. Taste is primarily of balanced coffee beans with some chocolate undertones. Not as bitter as Perkulator and not as chocolately as Founders Breakfast Stout.

"Even-handed" is the best way to describe this beer. It's very tasty and drinkable, but when it comes to coffee stouts I tend to prefer the really "out-there" variety. But don't take that as a slight, Bell's!

Rating: 8/10 - Pleasingly balanced and bitter, if a bit conventional.

Name: Rye Stout
Variety: Stout
ABV: 6.7%
Price: ~$11 six pack

Why so sad, peasanty old lady/man? Is it because of the famine? Yes, then that would be a cause for sadness. But cheer up! You're a Bell's beer!

Pour is dark with a light tan head. Not as thick or oily as most stouts. Aroma is a general roasted pastiche of bread, rye, and coffee. I don't taste very much rye, honestly, and the beer has an unexpected creamy texture that gives it a slightly weak feeling to me. Good bitter finish, but overall this lacks pizazz.

I was disappointed by this beer, just because I typically like rye beers A LOT. In the end, it feels slightly weaker and conventional than most of Bell's stouts. I'd go with the Kalamazoo Stout any day of the week.

Rating: 7/10 - Far from my favorite, but far from bad. Not Bell's best, but still solid overall.

Name: Winter White Ale
Variety: Belgian White
ABV: 5%
Price: ~$10 six pack

Fun fact: Not every winter beer has to be a stout!

I know! Amazing, right?

The beer pours yellow and cloudy, almost like lemon juice, with a bubbly white head. STRONG aromas of citrus (lemon and orange particularly) with even a little bit of banana, pineapple, spice, and alcohol (despite the low ABV). Flavor is zesty with a nice zing that reminds me of spiced apple cider. Sort of like a winterized version of Oberon, but more flavorful and more satisfying.

Rating: 9/10 - I'll be picking this up again once the snow starts to fall, I can tell you that!

E-mail me at mibeerguy@yahoo.com to berate me for reviewing Bell's too much.

Beer Review: Great Lakes Brewing Co. seasonals

2009-10-28T08:36:00.000-07:00

I've waffled for a bit on whether or not to do this review. Why would that be? The bottle says Great Lakes Brewing Co.! Michigan is the Great Lake State! What could be more Michigandery than a brewing company named after the Great Lakes?

But the bottle is deceiving. The brewery is actually based out of Cleveland, Ohio! Now, this is all kinds of wrong. First off, Michigan borders FOUR OUT OF FIVE of the Great Lakes. Ohio borders ONE, Lake Erie, which is arguably the worst of the lot. It's the smallest by water volume, the shallowest, the warmest, and the most polluted. Secondly, Ohio and Michigan are archenemies. Thirdly, I have an irrational hatred for the state of Ohio - it's flat, it's boring, and it once tried to kill me with a near-miss car accident in Cincinnati. Take my word for it, Ohio is plain bad news.

But that doesn't mean good beer can't come out of it! And Cleveland is only about three hours or so from Ann Arbor, which meets my requirements for "local." So, begrudgingly, and just in time for Halloween, here are two seasonals from Lake Erie Brewing Co.!

Name: Nosferatu
Variety: American strong ale/Red ale
ABV: 8%
Price: ~$10 four pack

Ah, good ol' Nosferatu. The grand daddy of all vampire movies, this classic 1922 silent film remains one of the most faithful (unofficial) adaptations of Bram Stoker's horror classic. Nosferatu himself is also one of the classic movie monsters - his misshapen form, bulging eyes, and rodent-like fangs have ensured him an enduring legacy in popular culture long after silent films went the way of the Dodo.

Vampires are the hot thing right now. Sadly, they just don't make them like they used to. I mean, which do you think is more frightening and memorable?

That's what I thought. The film is public domain and is available for free on YouTube, so give it a watch if you're feeling retro/scholarly.

Oh, right! The beer.

It appropriately pours a dark brown-red, nearly the color of dried blood, with a foamy yellowish-white head. Spooky, no? Aroma is outdoorsy and hoppy with a pretty strong alcohol scent. Flavors include caramel, malts, but with a well-blended hoppiness that gives the finish a strong, pleasing bite.

This is a very unusual beer - you don't come across many ales quite this strong and strange. But it's also a superb offering from Great Lakes. It's smooth and pleasant to drink with a nice twist of supernatural weirdness.

Rating: 9/10 - Perfect for a party or night of spooky movies!

Name: Glockenspiel
Variety: Weizenbock
ABV: 8%
Price: ~$10 four pack

Hmmmm. Great Lakes' Web site says this beer is only available from May until June, but I recently found it on the shelf at Whole Foods and I am CERTAIN it had not been on the shelf the week before. Maybe it was a late arrival. Oh well! The name sounds German, so I'm going to call it Oktoberfest appropriate, s'allright?

Hey, this actually looks really similar to Nosferatu! I swear I didn't screw up and post the wrong pictures. Nosferatu is MUCH more red looking in person and Glockenspiel is much more yellow-orangish with significantly more haze. Aroma is yeasty with some slight fruity notes. Taste is.... well, it's supposed to be plums and bananas and raisins and other types of fruit, but it just tastes astringent and somewhat mediciney to me.

I should say I don't get on with German-style beers to well. If you do, then by all means!

Rating: 5/10 - Not a badly made beer beer, but certainly not for me.

Beer Review: Arbor Brewing Co. Jackhammer

2009-10-23T11:50:00.000-07:00

Hard to believe I've gone this long without reviewing a single beer from the most high-profile Ann Arbor brewery, Arbor Brewing Company. There's a couple of different microbreweries in town, but ABC, to my knowledge, is the only one that bottles their beer for sale outside of their brewpub (which, I should note, is an excellent bar!) But enough from me! It's time to write about righting a wrong! Wait...

Name: Jackhammer
Variety: Old ale
ABV: 8.5%
Price: ~$11 six pack

Jackhammer pours a very dark brown with a slick, oily appearance. The head is small, slightly khaki, and diminishes quickly. Aroma is that of caramels, toasted cereal grains and a fair bit of alcohol. The flavor is slightly nutty and malty with a strong alcohol finish. This actually has one of the strongest alcohol flavors of any beer I've tried, and it gave me quite a good little headache!

This is a decent offering, but not my favorite of ABC's. Of their bottled variety, my favorite are Bavarian Bliss and Brassiere Blonde. I've also had their Oktoberfest on tap at their pub and that was delicious! Goes to show you can never judge a brewery on just one beer.

Rating: 5/10 - Not really worth the price and ow my head.

E-mail me at mibeerguy@yahoo.com if you ow my head.

Founders taproom visit and Harvest Ale review

2009-10-19T07:42:00.000-07:00

In my life, I've only taken a handful of trips that could be described as "pilgrimages." Pictured Rocks was one. Sagamore Hill was another. And if Bill Watterson ever decides to speak in public again, that will be a third.

My short visit to the Founders taproom in Grand Rapids didn't have the deep, personal fulfillment that would constitute a fourth spirit quest. But holy smokes, was it ever worth the 2-3 hour drive. Good beer is worth inconveniencing yourself for, especially when the beer in question is available nowhere else in the world. Not to mention some of the best in the world.

And it was my solemn duty to try as many new beers as possible. Were I a stouter fella, I would have tried them all since the same beer from the bottle and from the tap can taste wildly different. But I was the one doing the driving, and getting a DUI would have put a damper on the experience, I think, so I had to limit myself to just SOME of the new stuff.

I apologize if these reviews seem truncated. I didn't take notes since I was at a bar, not MATH CLASS, and it was too dark to take good photos. But! I can at the very least remember what I likes, so here's what I likes.

Name: Black IPA
Variety: India Pale Ale
ABV: 6.6%
Price: ~$3 for 12 oz.

Unsurprisingly, pours black with a tan head. Thicker than a typical IPA but not as thick as a stout, or possibly even a porter. Scent is similar to Founders Centennial IPA, but the taste is creamier and more roasted while retaining a nice hoppy quality.

Rating: 8/10 - Nice variation on a familiar beer. Wish I had picked up a growler of it. This is my face right now.

Name: Hand of Doom
Variety: Double IPA
ABV: 10.5%
Price: ~$7 for 12 oz.

Seven dollars for a single beer?! What am I, some sort of combination of Rich Uncle Pennybags and Mr. Burns? What could possibly justify such a cost?

HAND OF DOOM, that's what. I'm gonna skip over pour and scent and just tell you straight-up that this beer kicks major ass. Insane hops bring a tumbling, creamy cavalcade of citrus onto your palate that never lets up. Intoxicating in every sense of the word, it was very difficult to not buy more than one.

Rating: 10/10. Founders, bottle this now. PLEASE. Doing so might very well result in world peace.

Name: Newaygo County Cherry
Variety: Fruit Beer
ABV: 8.5%
Price: ~$7 for 12 oz.

This was the other super specialty beer on the menu, and I can understand why. The bartender said it was brewed with cherries from Newaygo County that had been allowed to ferment in maple bourbon barrels for 130 days. THAT'S what you'd call a pure Michigan ingredient.

The result is a beer that pours a lovely pale red color with a pinky head. Scent and taste is heavily of creamy cherries. Taste reminded me very much of cherry conserves. Not too sweet and not too tart, this is one of the best fruit beers I've ever had.

Rating: 9/10 - Great seasonal offering, and wholly unique.

Name: Spite Pepper Pale Ale
Variety: Spiced Beer
ABV: 5.5%?
Price: ~$3 for 12 oz.

Spite Pepper is an aptly named beer. The finish on the drink can be best likened to someone holding a pepper grinder over your open mouth and giving it two good turns.

It's harsh. And my circumstances while drinking this beer were particularly ill-suited to its brutish nature. You see, to curb my growing inebriation, I decided to partake in one of Founders' delicious deli sandwiches that they serve at the taproom. I chose the Devil Dancer. This is what is in the Devil Dancer.

Roasted Chicken, Muenster And Pepper Jack, Jalapeno, Chipotle And Banana Peppers, Red Onion And Chipotle Mayo On A French Roll.

You think this sandwich is spicy? It is! That's why I picked it! I love spicy foods, but when you pair a spicy sandwich with a drink that is NEARLY AS SPICY, you run in to trouble.

Spite Pepper isn't bad, but it HAS to be paired with something smoother and cooler than it. Some nice cheese or chocolate would probably work very well - I just got unlucky.

Rating: 3/10 - Purely circumstantial. Don't make my mistake.

Name: Super Gold
Variety: Golden Ale
ABV: 5%? Can't remember. May be less.
Price: ~$3 for 12 oz.

Pours golden with a bubbly whitish head. Forgot to smell this one! That's what happens when you take the work out of drinking beer, kids. Flavor was crisp, clean and balanced. A bit of a lightweight offering compared with some of their more oddball stuff, but not bad.

Rating: 6/10 - Good for beginners. More seasoned beer fans can pass it and not miss out.

The taproom itself is lovely. It's very classy, with liberal use of hardwood and Founders iconography. The space is wide open with many large tables for large or small groups. I went on a Friday night, so it was pretty packed, but it didn't feel overly crowded.

However, there are few if any intimate spaces to be found - no booths or tables for two, or even partitions to break up the space. People craving entertainment from their bars will also be disappointed with the lone pool table by the entrance. At Founders, you better be ready to drink beer and socialize, because that's what you're going to do.

But the staff was courteous, fast, and well-informed. The crowd was happy and welcoming, and the overall atmosphere was jovial. If I lived in Grand Rapids, I'd probably go here every week - and not just for the ridiculously good beers.

Rating: 9/10 - Must be on the "To Visit" short list of any Michigan beer lover.

But! I'm not yet done! This month also saw the release of Founders wet-hopped Harvest Ale. Typically, hops are dried before they are used in the brewing process. This is because fresh or "wet" hops are only available for a short time out of the year. That time is right now!

Name: Harvest Ale
Variety: IPA
ABV: 6.5%
Price: ~$11 four pack

The beer pours astonishingly clear, with an orange-gold color. The head on mine died quickly, but I think it was because my glass was wet and it killed the carbonation a little bit. Whoops.

Scent reminds me of wet grasses and straw. "Picturesque old barn" is what I wrote down following the first whiff. The grassy, fresh feeling carries over to the taste as well. It's funny, but this beer really does taste "juicier" than most ales. The finish is pleasantly fluid and smooth. Unlike any beer I've tasted before, but surprisingly drinkable!

Rating: 9/10 - October release only! Get it while it's fresh!

E-mail me about how jealous you are to mibeerguy@yahoo.com.

Product Review: Achatz Handmade Pie Co. pumpkin pie

2009-10-17T18:32:00.000-07:00

I've already pontificated about my love of the fall season, so I won't reprint my lengthy love letter here. Long story short, fall is awesome. OK, this one has been a little rainier and cloudier than I would like. But I find a certain beauty in the unpredictability of weather. Mankind has gotten very good at stripping the wildness from the world, but weather remains unbroken. Hell, if climate change predictions are correct, then our weather is going to get even MORE crazy. Just think of weather as Mother Nature's own personal A-Team. (I think Dirk Benedict would be hail storms.)

What's that? Oh, I'm rambling again aren't I? Sorry about that. *ahem* PIE! Not just pie, but pie in the fall! And you know what that means? PUMPKIN PIE! Possibly the most beloved of all the pies, pumpkin pie is one of the great fall foods. I suppose you COULD make pumpkin pie in the spring, but that would be like celebrating Christmas in July. Just plain wrong. I'm not much of a baker, though, so today I'll be sampling the pumpkin pie by Achatz Handmade Pie Co. based out of Armada, MI.

As you can see, my 8-inch pie cost $11.99 at Arbor Farms Market in Ann Arbor, MI, but Achatz pies seem to be available across Southeastern Michigan so prices may vary widely. Twelve dollars seems a little high to me for a small-sized pie, but Achatz only uses ingredients that are grown and produced in Michigan (when possible). That's a practice for which I will gladly eat the cost.

I'll also gladly eat the pie! Doesn't that look like heaven? You can always tell when an item of food has been prepared with love and care - regardless if it's one pie or one of a thousand.

It's also pleasantly yummy! Of course, I've never really had a bad piece of pumpkin pie before, but I'm sure they exist (Denny's, I'm looking in your direction.) I'm afraid my mom's and grandma's pies still beat it, but for a pre-made dessert it's a real winner.

The best part is actually the crust. Pumpkin pie is heavy and it typically has a heavy crust to go with it. Not so here. It's light, fluffy and flaky and was clearly hand-pressed. Give it up for Achatz, their name doesn't lie.

Rating: 8/10 - No baking skills? No problem! Take it to a party and bask in the utter failure of the loser who brought the cherry pie.

E-mail me at mibeerguy@yahoo.com and I'll mail you a piece of pie. In an envelope.

Beer Review: Dark Horse Brewery beer trio

2009-10-07T21:07:00.000-07:00

Did you know there are more than 70 breweries in Michigan? No joke! The Michigan Brewer's Guild has worked hard to brand Michigan as "The Great Beer State," and, if one were to bestow such an honor upon one of the U.S.A.'s 50, the Wolverine State would certainly be in the running for No. 1. "Yo, California, I'm really happy for ya and imma let you finish, but Michigan has some of the best beers of ALL TIME."

And I've reviewed, what? Beers from MAYBE a dozen different companies? My God! I really am uninformed! Granted, not all brewpubs sell their beers statewide, and those that do tend to have their shelf space squeezed a bit by big boys like Bell's. But neither man nor blog can thrive without growth, so today I'll be giving the ol' critical appraisal of two beers from Dark Horse Brewing Co. located in Marshall, MI near Battle Creek. "Yo, Bell's, I'm reallyah this joke was dead the day after 'Ye did it.

Name: Perkulator Coffee Dopplebock
Variety: Dopplebock
ABV: 7.5%
Price: ~ $7-8 four pack

Coffee beer alert!

Geez, I hope I don't get sued by The Drudge Report for that. Anyways, my layout is better than Drudge's. And my content.

Yes, anyways, COFFEE BEER! Note that the beers in the first and second picture BOTH say "Perkulator" on the label. That's because the beer has two different labels! One has espresso machines blasting off and the other has the Devil (or at least some named lesser demon) drinking a cup of coffee. What the Devil has to do with coffee I'm not sure. Though I admit I've felt more than a little possessed after some cups of coffees incidentswhichIwon'tdiscussherethankyouverymuch.

Pours very thick and dark with an almost non-existent head. On the nose, Perkulator smells heavily of strong, black coffee. The scent is heavily roasted, and I was reminded of an upscale coffee shop while I was smelling it. Flavor-wise, WHOA. Coffee coffee coffee. Strong, to boot. The first sip gave me gooseflesh in the same manner as a cup of espresso does. The finish is quite cool, owning to the beer's strong-bodied, smooth nature.

Strong, bracing and tough, it doesn't shy away from its coffee nature with the tempering of chocolate flavor that most breweries add to make it more appealing. Perkulator pulls no punches, and I loved it for that. Available only in the fall, and it appears to be going fast. Find it while you can!

Rating: 9/10 - "Stronger."

Name: Scotty Karate
Variety: Scotch Ale
ABV: 9.75%
Price: ~$7-8 four pack

Apparently this beer is named after a one-band man musician near Marshall. That explains the trippy label!

Aren't one-man bands a funny thing? I'm sure it's difficult, but the end result is almost always completely annoying. Like when you see a guy riding a unicycle in public. You want to applaud and throw a rock at him at the same time.

Scotty pours an attractive reddish-amber with a thick khaki head. Scent seems heavily malted to me with a lingering fruity-chocolateyness. Taste is very earthy, very nearly that of peat like an actual scotch. Not particularly smooth and somewhat bleagh inducing. Didn't meet my expectations for what I'm used to from Scotch ales.

No secret, I didn't care for this beer, but it seems I'm the only one. I told my friend Jeff that I didn't like it and he was nearly beside himself. Is it a Soft Parade situation again? It kinda feels like it. I'd be willing to give it another try since maybe my expectations were interfering the first time, but for now I'm not chopping boards in excitement.

This is a seasonal offering too, so if you doubt my opinion then be sure to disprove me before winter ends.

Rating: 4/10 - "Love Lockdown."

Name: Crooked Tree IPA
Variety: India Pale Ale
ABV: 6%
Price: ~$10 six pack

Bonus beer! Initially this review was just going to be Perkulator and Scotty Karate, but wouldn't you know it? I bought beer on my last school night of the week. Actually, this sort of counts as a liveblog since I'm drinking Crooked Tree as I'm writing this! Not as you're reading this. Unless you're reading this as I'm writing this, in which case quit looking over my shoulder. No one likes a lookie-loo.

Pour is a cloudy amber with a bubbly eggshell head that sticks around. Aroma is nicely sweet, more fruity than floral. Dry, dull bitterness hangs around from start to finish - dry, well-balanced, and a very drinkable IPA. Not the most amazing or inspiring one I've had, but a solid beer!

Rating: 7/10 - "Homecoming."

E-mail me at mibeerguy@yahoo.com if you've got any questions, comments, or suggestions! Or if you want to mock my taste in music.

Or old jokes.

Product Reviews: Garden Fresh Gourmet Blue Corn Tortilla Chips and Artichoke Garlic Salsa

2009-10-02T06:30:00.000-07:00

Confession time! I love junk food. I know probably figured this out already, with the nachos and brownies and the beer and the what-have-you. I swear! I'll do a healthy, vegan, localvore, fair-trade review sometime soon. But today.... CHIPS!

Name: Blue Corn Tortilla Chips and Artichoke Garlic Salsa
Company: Garden Fresh Gourmet
Location: Ferndale, MI
Price: $4-5 for 13 oz. bag of chips, $3-4 for 16 oz. salsa

Fun fact: there's no blue food! Blue corn and the subsequent chips they produce are more of a purplish-ink color. I guess "blue" sells better than "inky."

Way back in my nachos review I claimed that Ann Arbor Tortilla Factory makes the best nacho chips anywhere. After trying the Garden Fresh Gourmet variety, I stand by this statement. The GFG chips are reasonably tasty, but there's not much here to distinguish them from the cheapie chips we're all familiar with (other than the GFG ingredients are probably better). Mostly I'm disappointed in the texture. They're thin and a little crumbly. I like my chips to snap and crack audibly when I bite them, and the crunch just isn't there.

The salsa, however, is lovely. Garlic is probably one of my favorite food "ingredients," up there with olive oil and kosher salt. This salsa is chock full of it, with visible pieces of cloves and artichoke floating around in a familiar pico de gallo base. The heat is mild, but the flavor is strong. Make sure you've got some gum handy if you happen to eat this on a date.

Chips Rating: 6/10 - Not bad for the price, but nothing special by themselves.
Salsa Rating: 8/10 - Death breath never tasted so good!

Beer review: A Chorus of Bell's

2009-10-01T11:07:00.000-07:00

Ach, why does school have to start RIGHT when the best season for beer kicks off? I've got a whole mess of beers to review piling up and I can't get to them because of the McKinley-sized pile of assignments I'm buried under! Why can't school be out again?!

So, today you're getting a special treat: three beers in one! (Note: Do not mix these three beers together). Each of these is from the fabled Bell's Brewing Company in Kalamazoo, MI. And good news for my friends and family following this blog from other states: You can probably buy these beers in your state!

Name: The Oracle DIPA Ale
Variety: Double IPA
ABV: 10.4%
Price: $3-4 per bottle

Woohoo! New beer! That's right - this isn't a seasonal that I missed or a regular ol' offering that my shiftless ass just got around to trying. The Oracle is BRAND NEW!

It's SO new it's not even listed on Bell's' Web site! Don't believe me? Go check. I'll wait. Hah! See? Now that you trust me, let me tell you who was REALLY behind the Kennedy assassination...

It was Dr. Doom! More importantly, the beer. It pours a delightful brown-amber with a foamy off-white head that lingers beautifully. The scent? Complex as hell. I must have smelled this beer for a minute, trying to pin down what notes I was picking up. Oddly enough, this beer smells quite a bit like fresh-cut pineapple to me! I guess it's maybe the citrus notes of the hops mingling with the heavy alcohol of the beer, but I smelt what I smelt. Peppery, bubbly pineapple.

I'm starting to take notes as I taste beer, since I sometimes come to this blog and... have.... pain.... with word.... stuff. The first words I wrote down were "spiky taste, hot." Indeed, it is quite sharp and bitter. It puts a fair amount of heat on the tongue, and it reminded me a fair amount of my first review Founders Devil Dancer. Oracle seems to be more bitter with less of the cooling after taste of DD. All in all, a VERY solid double IPA, but worth almost $4 a bottle? Not on a regular basis for me.

Rating: 8/10 - Sharp, well-balanced and certainly worth a taste.

Name: Best Brown Ale
Variety: Brown ale (duh)
ABV: 5.8%
Price: ~$10 six pack

I have SO been waiting for this. Bell's Best Brown is sort of their winter complement to Oberon - dark, dry and befitting the long, cold Michigan winters when the mind takes a turn for the introspective, and moods become ruminative. Also, I LOVE OWLS. I'm seriously batty about birds (heh), and owls are a particular obsession of mine. The owl on the label is a boreal owl, a small bird of prey known for its "angry" face. I've never seen one in person, but the day I do I will be sure to tell you lot.

Guess what? A brown ale pours a rich, brown color. The head is thin and snappy, suggesting dry carbonation that seems incongruous with dark-colored beers. The scent is a pleasant blend of smoke and nuts, with a stalwart oaky and woody background. "Reminds me of an old, picturesque barn," I've scrawled in my notes (read: ramblings).

Confession time: I've had this before. I know it tastes good. But! Now I get to describe it for you. Ummmmmmmm..... it's good! It's rich and creamy but with a dry, satisfying finish. Malts, oats, and a bit of bitterness thrown in for good measure. FACTUALLY TESTED: It pairs well with sweets! I was starving one winter night when I was drinking this and all I had was brownie bites from Trader Joe's. Imagine my surprise when the two tastes enhanced each other! You never know what will work, people.

Rating: 9/10 - Pleasant, drinkable, but with a slight attitude. Just like that little ol' owl on the bottle!

Name: Kalamazoo Stout
Variety: Stout (duh, again)
ABV: 6%
Price: ~$12 six pack

Annnnnd here's that shiftless ass I was talking about. Kalamazoo Stout is available year-round; I've just never gotten around to it. Hey! Remember that about a month or so ago, I was scared of stouts. They were too stout for me! Stouts are the Conan of beers and I'm more or less Woody Allen. Without the weird life choices.

Coffee beer! Pours midnight dark, with a thick, foamy, tan head. The scent is heavily roasted with a bit of deep molasses-licorice notes. The taste is mighty. Smacks you down. One sip and you're in a UFC-level beatdown of dark, sinful flavors. Roasted malts, dark coffee, and creamy texture meld into a heavenly amalgam that finishes clean and leaves you wanting more.

Most surprising is how drinkable this beer is. Stouts are usually quite filling - you finish one, you're done. You've got a brick in your stomach. But the K-zoo Stout feels quite light despite its overall rich qualities. Watch out, Breakfast Stout! I've found a new, exciting flavor of love.

Rating: 10/10 - Deep, rich, and flawless. It'll make you a believer in the Dark Side.

Beer Review: Short's Soft Parade

2009-09-25T11:01:00.000-07:00

Beer: Soft Parade
Brewery: Short's Brewing Company
Location: Bellaire, MI
Variety: Fruit beer
ABV: 9%
Price: ~ $12 six pack

I should disclose here that I've had two Short's beers since I've started this blog and I neglected to review both. Oh, they weren't bad. The Pandemonium Pale Ale was quite good (I'd give it 8/10) and the Bellaire Brown was not bad either (6/10). I guess Short's just has the bad luck of falling victim to my poor memory two times in a row while Founders could release a bottle filled with nothing but spit and pencil shavings and I'd still roll over and give it a 9/10 AND have the review up the next day.

So. I'm sorry Short's.

Soft Parade is brewed with several types of berries: strawberries, raspberries, blackberries and blueberries. What, no loganberries? I believe it's a summer seasonal, though the Web site makes no mention of that. Regardless, fruit beers are usually good for summertime.

It's a very attractive beer; the pictures don't much do it justice, I'm afraid. The color is a very cherry red, with a light pink, foamy head that builds and builds and lasts forever. Very frothy. The scent is of what you would expect: tart berries, with a sort of marshmallowy background with some sugar thrown in for good measure. The sweetness doesn't carry over to the beer, though. It's actually quite tart, bordering on sour, and was at times unpleasant for me. At least it means they likely used real berries and not artificial flavor. I found the finish somewhat flat and watery.

I'm torn on this one. At points I liked it, and I certainly like the concept. But in execution it felt flawed and wasn't much fun to drink. I'll probably give fruit beers a break for a little while since I've never met one that truly WOWED me.

Rating: 5/10 - I kind of want to say to this beer "It's not you, it's me."

Product Review: Zingerman's Bakehouse Brownie Party

2009-09-25T10:11:00.000-07:00

Name: Brownie Party
Company: Zingerman's Bakehouse
Location: Ann Arbor, MI
Price: $9.99 for four-pack

Brownies. No, wait, let's try that again. Brownies. That's better. Thick like a cake, chewy like a cookie, chocolately like... chocolate, brownies are perhaps the ultimate desert. I'm aware of the somewhat played-out Internet meme of Cake vs. Pie (fact: cake is better) but brownies might be better than both of them COMBINED. Especially when they're Zingerman's made.

Don't know Zingerman's? If you live in Ann Arbor, you should; if you come to Ann Arbor, you will. The company is the culinary darling of the city, offering up premium, tasty breads, sweets, and meats. Their Roadhouse is a comfort-food lover's paradise. Don't believe me? They have a section on their menu devoted to mac and cheese. Now you believe me.

I picked up their Brownie Party sampler bag to get a little taste of everything they have to offer. And to get fat. Always getting fat. *cry*

The bag consists of Zingerman's four usual suspects, (clockwise, from top left) Buenos Aires, Black Magic, Pecan Blondie, and Magic. They have other seasonal variations, but I believe these four are available year round for your snacking emergencies.

Let's go in order! The Buenos Aires consists of two Black Magic brownies with a layer of dulce de leche sandwiched in the middle, topped with praline almonds and burnt sugar. Get all that? Yeah, this thing is decadent. Nigh heavenly, even. The brownies are chewy and delicious on their own, but the dulce de leche in the center really makes it. It has a cool, sweet quality that brings the whole package together into a soft, sticky delight. All while managing to not be too rich!

Rating: 8/10 - Creamy and cool with a pleasant sweetness that's not overwhelming.

The Black Magic is the neutered version of their "regular" Magic brownie. No nuts, that is. It has a rich chocolate flavor, but what really impresses me is the texture. The perfect brownie texture: soft and CHEWY but with a slight crumbliness to it. Don't ask me how you get that texture; I'm no baker. But this brownie nails it. Moist and tasty, if not as fancy as the Buenos Aires.

Rating: 7/10 - No surprises, but uncommonly well done.

The Pecan Blondie. "Pecan praline in a butterscotch brownie, topped with sea salt." That's Zingerman's description. Mine is "Forged in the depths of Hell by Satan's own personal baker with the sole purpose of tempting mankind down the path of sin and sugar and pecans." Can I convey how FANTASTIC this thing is? I don't think words are adequate. My eyes rolled into the back of my head when I bit into this. A touch of salt precedes an explosion of buttery pecan awesomeness swirling with cool, gooey caramel notes that don't quit until you're done slowwwwllllyyyy chewing because YOU WILL SAVOR THIS BROWNIE. Simply put: this thing is evil and cannot be resisted, so don't try.

Rating: 10/10 - Kittens riding on the backs of dolphins through an ocean of rainbows while Solsbury Hill plays in the background.

Poor ol' regular Magic brownie has to follow Pecan Blondie. I've expended the bulk of my wordpower, so I'll just say this was my least favorite.

Rating: 6/10 - I'll just say this was my least favorite.

Overall Rating: 9/10 - A hefty price for four brownies, but all are pretty damn good, and odds are good one will AMAZE you like Pecan Blondie did to me.

Halloween 2009: Spooky, Spicy and Seasonal Beers

2009-09-18T08:42:00.000-07:00

Ahhh, autumn. Of the four seasons, is any so pleasant? The nights grow cool, the air turns sharp, and the trees shed their leaves in a gaudy display of colors that are rarely seen at any other time of year. True, some lament the loss of summer's long days and roasting heat. But I lived in Florida for 22 years and I feel I've seen all that heat and humidity have to offer. Lemme tell ya, crisp and cool is where it's at.

Additionally, we probably have a stronger cultural link with fall than any other season. Most major American holidays happen in the fall or winter, so fall is often associated with family and all of the wonderful traditions that go along with it. Hot apple pie, turkey with potatoes, and crowds of friends and family gathered around the T.V. watching clutch college football games or the World Series. Fall brings a sense of finality to the year, and if it's been a rough year (I think 2009 qualifies) then it serves as a reminder that better things may be on the way.

Of course, one of the most beloved fall traditions is Halloween. I've never really been big on celebrating the actual holiday (I'll just buy the candy, thanks.) But I do love the imagery. I love monsters and g-g-g-ghosts and all things hairy-scary, and I can't imagine fall without Halloween or vice versa. The jack-o-lantern is the perfect symbol for fall: a succulent, hearty harvest vegetable turned into a macabre deathmask. It's the marriage of summer's bounty and winter's gloom, not to mention being fun to carve.

But what of beer? Oh, my friends, the beer. Oktoberfest! Beer with spices! Sporting events.... with beer! Is there a better time to be a beer lover than fall? I say nay! The warmth a good beer brings on a chilly night is a sensation unparalleled. And brewers usually bring out the big guns at this time of year to try and top each other. So which offerings are a treat this year and which ones are just tricks?

Name: Jaw-Jacker Ale
Brewery: Arcadia Ales
Location: Battle Creek, MI
Variety: Spiced Beer
ABV: 6%
Price: ~$10 six pack

AHHHHHHHHH!!! This bottle scares me! That's seriously like a piranha's jaw sewed onto a pumpkin or something! If I saw that thing comin' for me you can best bet I wouldn't just be headin' for the hills, I'd be buying real estate in the hills and then erecting a giant piranha-pumpkin destroying fortress.

Anyways, I previously reviewed Arcadia's Angler's Ale and I liked it well enough. How is their scaaaaaaaaaary beer?

The color is a dark, clear amber with a light, off-white head. The aroma is cinnamony, nutmeg, and pumpkin, all fairly prominent and pretty close to actual pumpkin pie. The taste isn't quite as uniform. The beer is quite malty on initial sips, somewhat citrusy and spicy on the finish. It's not bad, but I could do for more spices.

Rating: 5/10 - Possibly a good introductory spice beer, but not as killer as the label art.

Name: Octoberfest Beer
Brewery: Bell's Brewery
Location: Kalamazoo, MI
Style: Oktoberfest
ABV: 5.8%
Price: ~$9 six pack

Ah, good ol' Bell's. Arguably the most recognized Michigan-based brewery, they've established themselves as a solid brewer that produces approachable beers as well as adventurous fare (one of which I'll be reviewing soon). Their Octoberfest has hit, but for a limited time only! Many places I've been to are sold out or close to selling out with this beer, so grab it now if you want to try it!

This beer also pours an amber color, but with a thick head that lasts a good while. The scent is toast and grainy, with just a tiny hint of spice hiding somewhere in the background. The taste is light with creamy malts and a fair amount of yeastiness. Some people I've talked to have complained about the yeast, but I quite like this beer. It's crisp without being too sharp, and is refreshing like a lager while being pleasantly complex. Again, if you haven't bought this yet, do so before it amscrays!

Rating: 7/10 - A winning beer that befits the season.

Name: Screamin' Pumpkin Spiced Ale
Brewery: Michigan Brewing Company
Location: Webberville, MI
Variety: Spiced beer
ABV: 6%
Price: ~$10 six pack

Sheesh! What's with the pumpkin assault? Or maybe this guy isn't attacking but is instead fleeing from the Jaw-Jacker (shudder). I wasn't keen on the only other Michigan Brewing Company beer I've reviewed, so let's see how the pumpguy fares.

SP pours out a bright blood-orange sort of color, with the same sort of watery body and light head as the Nut Brown Ale. It smells great! Very sweet and pumpkinny, like a pumpkin tart or cinnamon cookie. The taste is equally sweet and surprisingly creamy given the light pour of the beer. Some may find this beer too sweet, but I'm of the mind that if you're going to add spices to a beer then you shouldn't hold back!

Rating: 8/10 - Sweet and savory, a surprising treat.

Name: Ichabod
Brewery: New Holland Brewing Company
Location: Holland, MI
Variety: Spiced beer
ABV: 4.8%
Price: ~$10 six pack

Gotta love the Headless Hessian! Even if the name Ichabod is slightly inaccurate - Ichabod was the guy getting CHASED by the Headless Hessian! Read more Washington Irving, kids.

Amber-orangish! Starting to see a pattern with spiced beers? This one is lightly fizzy with a small head that dissipates quickly. Headless beer for the Headless Hessian, eh? It's either clever or unintentional. The scent is mostly malty with a light hint of spices. Unfortunately, this carries over to the taste. Aside from a light, lingering nutmeg flavor at the finish, this beer tastes very average and not at all very spiced.

Rating: 3/10 - Boo! Fails to deliver the goods!

Name: The Poet
Brewery: New Holland Brewing Company
Location: Holland, MI
Variety: Sweet stout
ABV: 5.5%
Price: ~$10 six pack

OK, so this isn't technically a Halloween beer. Heck, it's not even seasonal! But come on: ravens are spooky, Edgar Allan Poe is spooky, and if there's a color that associated more with Halloween than orange and black, it's purple! OK, possibly slime green, but that's more of a recent color. So I think this beer fits the season!

It pours out black and thick (surprised? It's a stout!) with a tan, creamy head. The aroma is that of well-roasted coffee and oatmeal, and is quite pleasing if not as mocha-scented as Founder's Breakfast Stout. Toasted oatmeal mingles with roasted coffee for a pleasantly drinkable and dry overall flavor. This was a nice follow-up by New Holland after the disappointing Ichabod. One unpleasing beer does not a company make!

Rating: 8/10 - A pleasing and smoky stout, tailor-suited for dark beer lovers.

Hope you liked this Halloween ho-down! If I happen to find any more interesting fall season beers, you'll hear about them right here! Contact me at mibeerguy@yahoo.com if you have any comments, questions or suggestions

Recipe Review: PB & J (or AB & S)

2009-09-14T09:08:00.000-07:00

Welp, school is back in session! After a summer spent with a good balance of lounging and working, it's time to get back to book crackin' and essay writin'!

Of course, already my schedule is shot to hell. 8 a.m. classes, homework, and lots of reading have a way of interfering with downtime. So for the rest of the semester I'll probably have fewer complex recipes and more product reviews. Of course, that doesn't mean I'll be eating just a bunch of junk! I think last week's toad-in-a-hole review proved that good things can happen quickly! And what's faster than a good ol' PB & J sandwich.

"That's boring!" you say. Well, FINE Mr. Pickypants. How about I jazz it up a little bit? Today I'll be using two very nice, Michigan-made sandwich spreads, in addition to my favorite bread this side of Lake St. Clair, Avalon Bakery's good ol' Farnsworth Farm Family Bread. It's the best of the best!

Name: Vanilla Almond Butter
Company: Naturally Nutty
Location: Taverse City, MI
Price: ~ $10 for a 15 oz. jar

Today, the part of peanut butter will be played by Naturally Nutty's Vanilla Almond butter. I confess, I've never paid anywhere NEAR $10 for a nut butter before. However, this ALWAYS seems to sell out at the natural foods grocery store where I work part time. Like, people come in and order cases of this stuff - buying jars for friends and family members and stuff like that. So I figured it was a good candidate to gauge Naturally Nutty's mettle as a serious nut butter producer! And you gotta be serious to work with nuts.

It's all natural, natch, so you gotta do the whole stir-in-the-oil thing before you serve. The first thing that hits you is the smell, which has the same sort of creamy, peanutty type scent of regular peanut butter, but oh man, there's a lot of other things going on. Smooth vanilla, peanut butter, hints of chocolate and hazelnut - despite the fact that it contains no peanuts, hazelnut or chocolate. It's an enigmatic scent, reminding me of several types of Halloween candy that I just barely remember the names of before it's dashed away by more vanilla. It smells GOOD.

And it tastes just as good. The creaminess of the vanilla hits you particularly hard, with a nutty finish that doesn't taste particularly almondy. This is fine with me, since almonds are not my favorite nut. The texture is nowhere near as sticky as peanut butter, with a slightly granulated feel to it. I'm assuming those are the flax and hemp seeds that are included for their nutritional benefits.

Is it $10 good? Not quite in my book, but it's pretty damned close. If you know someone who's a peanut butter junkie, grab them a jar and challenge their preconceptions.

Rating: 8/10 - Sweet, tasty and nutty, if a little pricey. Give it a go when you're feeling daring!

Name: Strawberry Jam
Company: Keeweenaw Kitchen's
Location: Baraga, MI
Price: ~ $5 for 10 oz.

Of course, you can't have PB without J. Today's J is actually S for strawberry. This particular jam hails from the Upper Peninsula, which is about as unlocal for Michigan foods as you can get - it's seriously a whole world away from southern Michigan. But the blog title says Michigan, dammit! SO I'M COUNTING IT.

The scent is much that of strawberry juice. There's a fair amount of sweetness here, but the jar says no sugar added, so I guess it's just sweet fruit! The taste is tarter, closer to fresh strawberries, with a nice, soft, spreadable texture. It's very good, but there's not really much to say! It's homemade strawberry jam, and it tastes about how you'd expect.

Rating: 7/10 - Yummy, but nothing you've probably never had before.

So how do they go together? To be honest, it's a bit of a situation where the sum is less than its parts. The almond butter tends to overpower the strawberry jam, and you only catch little strawberry hints in between nutty bursts. It's a good sandwich, but I honestly had more fun dipping my fingers in each jar and just snacking on the butter and jam separately. I guess it's tougher to reinvent PB & J then you'd think!

Final Rating: 6/10 - Use the jam for breakfast and the butter for sandwiches by itself!

Got an suggestions, questions or requests? E-mail me at mibeerguy@yahoo.com!

Beer Review: Founder's Breakfast Stout

2009-09-08T10:18:00.000-07:00

Name: Breakfast Stout
Brewery: Founders Brewing Company
Location: Grand Rapids, MI
Variety: Imperial Stout
ABV: 8.3%
Price: $10-$12 four pack

I'm an unabashed Founders fanatic. I've only reviewed one of their beers, their pricey, wildly hoppy Devil Dancer, but I've tried all of their regular oeuvre and been impressed by every single one. Every week, I have to WILL myself to try something new and not just buy their Red's Rye P.A. I'm sickeningly smitten with this brewery, so take this review for the love letter it is likely to be.

Their Breakfast Stout is one of their seasonal brews, available only from September until around January. Having just gotten into stouts, I neglected to try this beer when it was available last year! Should I be kicking myself?

The beer pours thick and black - oil in a glass, I like to say - and acquires a thick, foamy caramel-chocolate head that is just beautiful. This is a seriously handsome beer and would turn many a head in any brew pub in the world. The scent is that of rich mocha coffee, chocolate, and alcohol. If you love the smell of coffee, you could spend a minute or more just sniffing this beer. It smells GREAT.

But oh my, the taste. Smooth, silky chocolate and rich bitter coffee coat your mouth instantly. Malty and full-bodied, creamy like milk, but with a bitter, biting coffee finish that gives you heavenly pause between sips. This is the type of beer that you will cause you to involuntarily close your eyes while you drink it. The type of beer that makes you say "WOW." all slow like. Words cannot express the sheer richness of body and flavor that await in each bottle, and I defy you to not drink the entire four pack in a single evening after taking the first sip.

It's hard to believe, but this may be my new favorite Founders. I've purchased it three times since it became available again, and every single time it was an absolute pleasure from the first drop to the last. Undoubtedly the "beer to beat" for the remainder of the year and recommended without reservations to anyone who proclaims themselves a lover of all things beer.

Rating: 10/10 - Sin in a glass. Rich and unyieldingly flavorful. Best beer I've had in a while.

Contact me at mibeerguy@yahoo.com if you have questions, suggestions, or requests!

Recipe Review: Toad-in-a-hole

2009-09-08T09:21:00.000-07:00

Toad-in-a-hole (or whatever you like to call it!)
Recipe Link: Pioneer Woman

1 loaf of Farnsworth Family Farm bread by Avalon Bakery in Detroit, MI
Eggs from Grazing Fields Farms Co-op out of Charlotte, MI
Butter
Pepper
Salt
Clancy's Fancy Xtra Hot Sauce if you like!

Preparation
If you're an American and not some sort of horrible Communist, chances are you love breakfast! Similarly, if you're an American, chances are you work many hours a week and don't have a lot of time to make elaborate, gut-busting meals in the morning. (Fact: Communists don't believe in hard work.) Fortunately, there are plenty of quick, hot breakfast meals out there that will fill your belly without making you late for your appointed 9-to-5 drudgery. So drop that Propel and Clif Bar and make a proper breakfast, you Red Menace you!

Today's recipe, which has many names but which I prefer to call toad-in-a-hole because it sounds vaguely British, is about as easy as you can get. All you need is a slice of bread and an egg for each TIAH. Today, I'm using Avalon's Farnsworth Farm Family sourdough bread because it's damn delicious. You could conceivably pull off this recipe using plain ol' chemicaltastic white bread, but really. Really. Fresh bread is best bread.

Additionally, I'm using the good ol' Grazing Field eggs that I used way back in my botched deviled egg recipe. Let's hope I do them more justice this time!

First, melt a tablespoon of butter over medium-low heat. If you have problems with this step I suggest you quit. Just go quit life.

Crack egg. Put bowl. Don't you think eggs are pretty cool? I think they're cool.

While the butter is melting, we need to make a nest for our eggy. Taking an upturned glass (or, if you're fancy, a biscuit cutter)...

...we press it into the bread, twisting as needed...

And hey presto! Our bread has a great big hole in it and we've got ourselves a little bread circle. By now the butter should be suitably melted, so we can start cooking!

Plop the bread onto the pan...

And plop the egg into the hole! Get it? Toad-in-a-hole!

Salt and pepper the egg and bread as you like. I can't abide bland breakfasts, so I go nuts with the salt and pepper. But even if you don't like pepper or avoid salt, use a little bit. Please? The egg will thank you.

Cook the egg for about a minute and then carefully flip the whole package with a spatula.

Ohhhhhh, look at that buttery, eggy goodness. It's like some sort of wonderful little food present. Salt and pepper the backside, and cook for about another minute. I suggest periodically tapping on the yolk with a spatula to achieve your desired level of doneness. I like the yolks to be nice and runny, but if you want your egg over hard, just wait until the yolk feels firm to the touch.

Remove the skillet and guess what? You're done! What was that, like all of five minutes? See, there's no reason to not eat a hot breakfast. What were you going to do, eat a banana in the car? Forget that dumb fruit! I've got some salt and butter and egg that says YOU CAN EAT BETTER.

Trust me, this tastes GREAT just plain, but this is also a great dish to season how you like. I'm going with Clancy's Fancy cuz I likes the heat, but you could put just about anything on this dish that you would normally put with eggs. Bacon, sour cream, peppers, onions, mushrooms. Even ketchup if you're one of THOSE people. But whatever you do to it, this'll remain a fast, flavorful, fun dish for true blue AMERICANS on the go.

Rating: 8/10 - Easy as pie and tasty as hell!

Contact me at mibeerguy@yahoo.com if you've got any questions, suggestions, or requests!

Beer News: Biggest Brewers Hold 80% Market Share

2009-09-03T06:55:00.000-07:00

MSNBC reports that America's biggest brewers may be engaging in anti-consumer behavior. The article states that both Anheuser-Busch InBev and MillerCoors, by far the two largest beer companies in the nation, are raising prices in tandem, during a recession, at a time when beer demand is down. Considering that the two companies control a whopping 80% of the American beer marketplace, this means that most beer drinkers are going to be taking a harder hit at a time when most cannot afford it.

The article's author, Rob Cox, suggests that it may even be time for government intervention. Personally I think that President Obama has more pressing concerns right now than the average cost of a six pack, but I would not be opposed to the Feds breaking up the current, foreign-owned beer conglomerates like they did to Ma Bell in 1984.

I don't think capitalism is any less or more evil than any financial system (hint: they're all flawed) but capitalism requires competition to truly be an effective system, and I think it's safe to say that AB InBev and MillerCoors have no true competition. This case also highlights a key paradox of capitalistic systems: competition is required for the system to thrive, but the ultimate goal of competition is to defeat your competitor. Therefore, any system left to its own devices while inevitably produce one or two winners and many, many losers - and cause the death of the Free Market. It is an equally large paradox, then, that government-issued rules and regulations are REQUIRED to keep a free market free.

In the end, though, this is just a greater incentive to me to support small brewers. The game is always stacked against the little guy, but now moreso than ever. Regardless of any government actions, consumers can always voice their allegiance with their wallet - and mine is to American-owned, locally produced beers whose quality matches their price.

Local-on-the-Go: Florida Beer Rundown Part 2

2009-09-02T09:25:00.000-07:00

I don't know about you, but I love beer label art. Yeah, at its core, it's just marketing, but it can also be an expression of a brewery's philosophy or an area's character. Beer labels say something about where they come from and the people that make them, and sometimes they just help fit the mood of the beer drinker.

Name: Hurricane Reef Pale Ale
Brewery: Florida Beer Company
Location: Melbourne, FL
Variety: American Pale Ale
ABV: 4.8%
Cost: <$10 six pack

Take Hurricane Reef Pale Ale for example. That label just SCREAMS "take me out on the beach." Does it make the beer taste better? Well, not really, but it's like eating candy corn around Halloween versus eating candy corn in April. It tastes the same, but it doesn't feel the same.

The beer's color is a coppery amber with a foamy, bubbly eggshell-colored head. The scent is somewhat yeasty and fruity. The flavor is dry and hoppy with muted grapefruit accents. The initial sip is smooth and slightly sweet, but the finish is a bit sharper.

I've had worse pale ales, but I've also had better. However, I think most people would find this beer enjoyable, and it could be a nice introduction into microbrews for those unfamiliar with small brewery offerings.

Rating: 6/10 - Well-rounded but lacking in oomph; best enjoyed on the beach!

Name: Hurricane Reef Raspberry Wheat Ale
Brewery: Florida Beer Company
Location: Melbourne, FL
Variety: Fruit Beer
ABV: 4.7%
Cost: <$10 six pack

OK, so the label is the same as the Pale Ale, just red. No speeches about labels this time, I swear.

The color is sort of a burnt amber or sienna. I'm not sure - I'll have to check my 96 crayon Crayola set. The head is off-white and dissipates quickly. The scent is that of bubbly raspberry and malt. There definitely is raspberry flavor here, but it feels slightly artificial and watery. It is also quickly kicked off the tongue by general beer flavor. The result is an unbalanced and generally unsatisfying drink that isn't particularly refreshing.

It's actually not the worst fruit beer I've had. It's not even the worst fruit beer I tried while in Florida. That would be the Key West Southernmost Wheat, which I forgot to shoot. Probably because I only drank two before I decided the rest weren't worth it and I left them in the fridge, forgotten. Unpleasant and sour and just ick.

Rating: 3/10 - Unbalanced and unsatisfying, it fails as a fruit beer and a wheat beer.

Contact me at mibeerguy@yahoo.com if you have any questions, requests or suggestions!

Local-on-the-Go: Florida Beer Rundown Part 1

2009-08-31T07:49:00.000-07:00

Sorry for the lack of posts as of late! I've been most busy getting ready for vacation/being on vacation/recovering from vacation that I recently had in St. Augustine, FL. I've got a backlog of beers and recipes that I hope to upload before school starts up again next week. More busy coming up! I'm caught in a busy sandwich.

This week I'm breaking my own rules a bit and reviewing non-Michigan beers. Scandal! How is this justifiable? Well, this raises an interesting question about how you define "local." To me, your locality is entirely based on wherever you happen to physically be; i.e. wherever you go, there you are!

Ergo, when in Florida, I should drink beer made in Florida! Today I've got four selections that you may (or may not!) want to check out on your next visit to the Sunshine State.

Name: Beachside Porter
Brewery: Florida Beer Company
Location: Melbourne, FL
Variety: Porter
ABV: N/A
Price: <$10 six pack

Dark beers are starting to grow on me. Traditionally I've had a changeable relationship with drinks on the Dark Side of the Beer Force, but some of my most favored recent tastings have been exactly that. I'm talking midnight black beers here. Oil in a glass. And I loved them! So I guess I'm starting to come around, which can only be a good thing. More beers to try!

Beachside Porter is one of the few Florida-brewed dark beers that I found while on vacation. I guess the 95 degree heat doesn't lend itself to really thick drinks, which is probably why this particular porter is so watery and thin bodied. Normally this is a criticism, but you know what? It works! This is a very refreshing dark beer, especially when enjoyed on a hot Florida beach.

Of course, refreshment doesn't mean much if the flavor isn't there. Thankfully, it has a nice roasted, malty flavor with a scent to match. I bought this beer the first day I arrived in Florida and when I left I wish I had bought more to bring back to Michigan.

Granted, it doesn't get as hot in Michigan, but good beer is good anywhere!

Rating: 7/10 - A tasty porter that's well suited for summer.

Name: Orange Blossom Pilsner
Brewery: Unique Beers
Location: Orlando, FL
Variety: Pilsener
ABV: 5.5%
Price: <$10 six pack

I like this bottle because it has a bee on it. That's more or less the reason why I picked up this beer.

Do you like my new mug? It's very big. "Go big or go home," as Thomas Jefferson once said. Or maybe it was a No Fear T-shirt.

The beer is an attractive golden color, not too dissimilar to honey itself. The head is white, foamy and lingering. The scene is slightly sweet but mostly malty. Unfortunately, I don't pick up very much on either orange OR honey flavoring. I was expecting something fruity and sweet and instead got a fairly straightforward pilsener.

At least the bee on the bottle is nice.

Rating: 3/10 - An average beer that fails to deliver on its name.

E-mail me at mibeerguy@yahoo.com if you have any questions, comments, or requests!

Recipe Review: Lamb with Artichokes and Sun-dried Tomatoes

2009-08-05T11:24:00.000-07:00

Lamb with Artichokes and Sun-dried Tomatoes
Recipe Link: Epicurious

2 lamb shanks from Lamb Dairy Farm in Grant Township, MI
6 large garlic cloves, chopped, grown in Homer, MI
8 large, oil-packed sun-dried tomatoes with 1 tablespoon reserved oil
1 cup canned ready-cut Italian-style tomatoes, with juices
1 cup canned unsalted beef broth
1 7 1/2-ounce jar marinated artichoke hearts

Preparation
Lamb is one of those meats that I love, but I almost never eat. Whenever I go to a restaurant and I see it on the menu, I pause and say "Hmm!" before I get distracted by something like fried scallops and say "Oh!" and end up ordering those instead. Now I've decided to make up for all those times I eschewed lamb by making some of my own!

Today's star of the show are two handsome lamb shanks, grown and butchered right here in Michigan. These shanks apparently are near organic, according to the assistant manager in the store where they were purchased. Exactly what that means is a mystery to me, but they look delicious enough for me!

I'm also using some Michigan grown garlic. I'm a total garlic fiend, and nothing beats fresh cloves (though I would probably eat a jar of the minced stuff all by my lonesome). This little guy's gotta get chopped up, so let's do that first.

Fresh garlic, of course, has peels. However, these are easy to get rid of if you know the trick. Take your knife and lay the flat side against the garlic. Give it a good smack with the heel of your hand and...

Voila, the peels come right off. You can see a better, moving picture, demonstration by clicking here!

Then just chop them on up until you're happy with their chopped-ness. Transfer them to a bowl or, if you're lucky enough to have a cutting board that's larger than a Reader's Digest, clear some more cutting room, because it's tomato time!

The recipe calls for 8 LARGE sun-dried tomatoes. I don't know who wrote this, but they clearly have never seen sun-dried tomatoes before. Large, they ain't. I'd suggest pulling out 8 to 10, depending on how much you fancy tomatoes.

Give the tomatoes a little of the ol' chop-chop, and that's it! Our prep work is done and we can start with the fun cooking part!

After you pull out the sun-dried tomatoes, take a tablespoon of the oil from the jar and spread it on the bottom of a stainless steel pot. The "stainless steal" part is crucial! The whole mess will be going in the oven shortly - so plastic parts and non-stick surfaces are a no-go. A dutch oven would work as well, it just has to be oven-safe!

Anyways, drizzle the oil into the pot and set it on MEDIUM TO MEDIUM-HIGH to heat it up. The Epicurious recipe says to set the burner on HIGH, but I did this and the oil began to burn quite quickly. Slower heating would be a better idea.

While the oil heats, season the lamb shanks with pepper and salt. Don't go overboard - we'll be adding more seasoning to the mix later.

When the oil is nice and hot, toss the shanks in. This is the beginning of something beautiful, people! Cook the shanks for about six minutes, turning regularly so it gets cooked nice and evenly.

Then, toss in the garlic, sun-dried tomatoes, cup of beef broth, and cup of diced tomatoes but NOT the artichokes. This is looking quite stewy and delicious, if say so myself!

Cover the pot and toss it in the over at 325 degrees. And now you wait! The Epicurious recipe calls to cook the lamb for 1 hour, but if you READ THE COMMENTS as you should always do, then you know we'll be cooking it for 2 hours. Hey! That's just enough time to watch Silence of the Lambs! Or, you know, whatever you want to do.

After an hour, pull out the pot and flip the lamb again. Hey, it got smaller! Who stole my lamb?! Throw it back in the oven, and go back to whatever lame thing you were doing.

After 35 minutes, NOW it's time to add the artichokes. Dump the whole jar in, and add salt and pepper if you feel like it. Now would also be a good time to put on any rice or side dishes that you want to make with the dish - we've got about 25 minutes to go.

When two hours are up, remove the pot from the oven. Pull the lamb shanks out (careful! the bones get hot!) and place them on a plate. Then, heat the sauce on a burner over high heat. Bring it to a boil for about five minutes to let it thicken, and then you're good to go!

And are you ever good to go! I was in such a hurry to start eating I forgot to snap an unscarfed picture. Whoops! But when you taste it, you'll understand my impatience. It's REALLY good. I was worried about it being too ketchuppy with the prevalence of tomatoes, but it is nicely flavorful without being too acidic. The lamb is fall-off-the-bone tender and very meaty. It's also very fatty, so if that's an issue for you, be warned. I don't care for lean meat, however, so this lamb is just perfect for me!

The dish is also surprisingly easy and affordable, clocking in at around $12-$15 for all the ingredients, assuming you have none to start with. Toss in some rice (I used jasmine, but saffroned would also be delicious) and you've got a nice, hearty meal that will win over anyone.

Rating: 8/10 - Cheap and delicious, this is a great dinner for two.

Beer Review: Bell's Lager of the Lakes

2009-08-04T11:16:00.000-07:00

Name: Lager of the Lakes
Brewery: Bell's Brewing, Inc.
Location: Kalamazoo, MI
Variety: Pilsener
ABV: 4.5%
Price: <$10 for a six pack

Ah, the good ol' lager. The preferred alcoholic drink of most Americans, but seemingly something of a rarity for most craft brewing operations. Why this is the case is anyone's guess, though I suspect it has something to do with the lager market already cornered by the big brewing boys. I mean, why sell a product that virtually every other competitor on the market offers, knowwutimsayin?

And I enjoy a good lager every now and then, as I'm sure most beer fans do. However, there are a lot of dreadful lagers out there, and a lot of lazy breweries that make lots of money of them. Is Bell's Lager of the Lakes one of them?

Well, it's Bell's, so hopefully not! (Sorry I don't have a second picture here; my camera decided to throw a big ol' fit.) Anyhoo, the beer pours a clear, golden-yellow hue with a thin white head that dissipates quickly. The scent is crisp and a little spicy. The beer has a fairly thick body for a lager, and the flavor is malty and creamy with a crisp, refreshing finish.

Bell's certainly has more interesting and complex offerings than this, but I don't think that's a good reason to look down on Lager of the Lakes. It's ideal for a hot summer day or a spicy, salty plate of cheap food. Incidentally, it went great with the nachos I made last week. It's a good introductory beer for people unfamiliar with their local brewery offerings. Bring a cooler full of this and Oberon to a summer cookout and you'll be the hit of the party.

Rating: 7/10 - A simple but enjoyable lager custom-built for those 85-degree plus days.

Recipe Review: Nuked Nachos

2009-07-30T07:00:00.000-07:00

Nuked Nachos
Recipe Link: Epicurious

Tortilla chips by Ann Arbor Tortilla Factory
Shredded cheddar cheese by Rosewood Products of Ann Arbor, MI
Bottled salsa
Sour cream
16-ounce can of refried beans by Eden Organics of Clinton, MI
Cilantro
Anything else you want to add!

Preparation
Ah, nothing like a great big plate of nachos to drive down people's opinion of me after last week's relatively refined trout and pecans. But come on! Who doesn't love nachos? Sure, haute cuisine chefs may sneer at them, or, more likely, turn them into some fancy pants dish consisting of three chips, some foie gras, and an heirloom tomato sliced in the shape of a concentric circle. Nuts to that, I say! Nuts! The best nachos are big, cheesy, glommy and greasy with lots of flavor!

So for this week, I picked the charmingly named "Nuked Nachos" off of Epicurious. This is about as simple a recipe for nachos as you can get. In the comments section, some foodies even take exception to the recipe being featured on the site at all, but remember - NUTS. Food should first and foremost taste good and be fancy second, I think.

The featured local product this week are tortilla chips by the Ann Arbor Tortilla Factory. These have something of a cult following in A2, and with good reason. They're delicious! But even more than that, they're authentic. The ingredients of the chips are corn, salt, lime, water and oil. If you look at most other brands of "all-natural" tortilla chips like Garden of Eatin' or Guiltless Gourmet (HATE THAT NAME), they'll be loaded with a bunch of stuff like whey powder and soy extract and stuff. It's all-natural, sure, but it's got no business being in proper tortilla chips! A2 Tortilla Factory chips are crispy, high-calorie goodness with nothing unnecessary. I love 'em and so does everyone else who eats them.

I'm also trying something different in that I'm using raw, unpasteurized cheddar from Rosewood Products. Now, raw milk is a matter of some controversy in many countries. The cheese in my hand in that picture is actually illegal in 22 states, Canada, AND Australia. Whoa, this must be some hardcore cheese, bro. Actually, the debate is about the health risks of eating or drinking unpasteurized milk. The FDA and CDC condemn the practice, citing potentially dangerous diseases found in raw milk. Raw food fans and cheese lovers say that modern food production methods are to blame for today's milk being unsafe, and that if cows are healthy and live in healthy environs then their milk is perfectly safe to consume raw.

Now, I trust the FDA and hippies on the Internet about equally, so I'm not swayed by Web sites proclaiming raw milk more deadly OR more healthy than normal milk. BUT, I reason that there are millions of people in the world who consume raw milk and I don't hear of them dropping dead from it. So I'm giving it ago. If this posting reaches you, then I'm probably still alive.

And hey, if I die from a piece of cheese then at least I'll have a funny story to tell in the afterlife.

But time for the actual preparation! Grab the largest dinner plate you've got and spoon out the refried beans in a circle on the outside of the plate, leaving some space in the middle. That's where our lovely chips will go! I scooped the beans right out of the can and they were a little difficult to spread evenly, so you may want to heat them up first so they're a little smoother.

I'm also using the spicy beans because that's how I roll. Really, what beans you use is your preference. Refried black beans would probably be especially delicious.

Then spoon out your sour cream on top of the bean ring. Bleagh. Add sour cream to the list of foods that taste WAY better than they look.

Then you add the salsa on top of the sour cream for our third layer of nacho hell. The salsa I'm using was fresh out of the jar and warm, so it runs all over the place. Seriously, it looks like I'm making pizza for the DEVIL here. If you want the salsa to stay put, you should probably stick it in the fridge first. Otherwise you just end up with this mess you see here.

So, are we done piling? LORD NO! Grate your cheese and liberally sprinkle it on top of the outer ring of goodies. At this point, all the foodies have fled the room and are miserably gorging themselves on raw, organic truffles. Now it's time to pop this monster in the microwave! Set it on HIGH for two minutes and while you're waiting find a funny YouTube to watch.

I really can't go over how much this resembles a horror pizza. But maybe that's because we're missing the chips!

Goodbye, Mr. Chips. Or in this case, hello! Stack them in the center of the plate and toss the rest of the cheese on top. Now we're talking! Toss the whole mess back in the microwave for about 90 seconds and find another YouTube.

Hey, there they are! Toss on some cilantro for some color and some jalapenos for that extra kick, if you like (I do like!) Despite some of the earlier horror shows in making this dish, the end result looks pretty good!

They taste pretty good, too! But just PRETTY good. They're flavorful and tasty and greasy and enjoyable, but... they're basic. There's nothing here to really make them stand out as an exceptional dish. They're also terribly messy, as nachos tend to be, but the way these are stacked make them especially so. Think nacho Jenga. Maybe I should have used a larger plate.

The best part is actually the cheese, which is gooey and tangy and far more delicious than lethal. The best part of the recipe is the level of improvisation it affords. There are so many varieties of refried beans and salsas and cheeses that the different combinations you could make are virtually limitless. So its not a fancy dish, or even an exceptional one in terms of flavor, but it is fun to make and fun to eat. In the end, that's what food should be to me.

Ratings: Overall dish - 7/10 - Will make again!
Ann Arbor Tortilla Chips - 10/10 - Perfect! No other chip comes close.
Raw Milk Cheddar - 8/10 - Tangy, tasty, nonfatal cheese!

Beer Review: New Holland Sun Dog Amber Ale

2009-07-29T12:17:00.000-07:00

Name: Sundog
Brewery: New Holland Brewing Company
Location: Holland, MI
Variety: Amber Ale
ABV: 5%
Price: ~$10

I'm a pretty big fan of amber ales. They're usually a reliably tasty and full-bodied - a good choice for when you're not sure about some of your other options. I haven't had anything from New Holland Brewing Company before, so I figure the Sundog should at least be a safe bet!

The beer pours rich, clear and, well, dark amber! The head is small and off-white, fading quickly. As for the scent, I couldn't really detect one! Either the scent is very light or my nose is very broken, but I smelled and smelled and couldn't pick up on any notes at all. This isn't really much of a criticism of Sundog, it's just kind of surprising.

As for taste, Sundog is a nice, crisp amber. The overall taste profile is malty and lightly caramel with a hint of bitterness on the finish. This isn't a particularly complex beer, but it is satisfying. I'm interested in trying some of New Holland's other varieties, but with Sundog I'm only mildly impressed.

Rating: 6/10 - May buy once in awhile

Product Review: Clancy's Fancy Xtra Hot Sauce

2009-07-29T11:30:00.000-07:00

Brand: Clancy's Fancy
Location: Ann Arbor, MI
Flavor: Xtra Hot
Price: Approx. $7 for a small, $11 for a large.

Anyone who knows me will tell you I love spicy stuff. Peppery, fiery, smoky, tangy, no matter what you call it, I wanna eat it. The best dish is one that is accompanied by a bottomless glass of water and a stack of napkins to wipe your mouth AND nose.

OK that's gross, but if your sinuses are put through the wringer even a LITTLE then it's not really hot sauce!

That's why when I was offered a free bottle of Clancy's Fancy hot sauce by a lady doing a demo, I chose the spiciest kind available, Xtra Hot. Clancy's Fancy has been making their hot sauce in Ann Arbor for about 30 years - Colleen Clancy first made it in an attempt to make vegetarian pepperoni (is that really surprising?) So, if it's been around that long, there must be something to it, right?

It is indeed a very good sauce. It's very tangy with garlic and citrus flavors hitting you right up front. This is backed up from a hint of sweetness and salt and the whole thing finishes up with some strong-but-not-overwhelming heat. I like that the sauce is so balanced between flavor and heat - I'm reminded of the ordeal I had with Big Ten Burrito's Diablo sauce, which was so hot that my tongue physically HURT even after three Cokes and about four pieces of gum. That is not what you call a balanced sauce.

Thankfully, Clancy's Fancy is quite tasty but doesn't skimp on the Xtra heat. It's also quite versatile. I've tried it thus far on hot dogs, nachos, pizza, chicken, and pork cheeseburgers and it enhanced each dish, especially the hot dogs. At around $6 to $7 for a small bottle it's a little more than I would usually pay for hot sauce, but but the bottle lasts a good while and the ingredients are top notch. Give it a try!

Rating: 8/10 - Will buy again

Beer Review: Arcadia Ales Angler's Ale

2009-07-22T11:48:00.000-07:00

Name: Angler's Ale
Brewery: Arcadia Ales
Location: Battle Creek, MI
Variety: English Pale Ale
ABV: 5.1%
Price: <$10

Angler's Ale and a fish dish?! Oh, I'm just so creative, aren't I? Craft brew pale ales are pretty common - just about every place has one and any lover of craft brewed beer has drank their fair share. So for a pale ale to impress a frequent beer drinker it has to be pretty damn good. And I've had some great and awful pale ales before.

This is my introduction to Arcadia Ales. Let's hope it's a good one!

It's an attractive enough beer. Crisp, clear, amber with a fair amount of fizz and a white head that dissipates quickly. The aroma is lightly flowery with a hint of fruits. The taste is dry and bitter, but nicely flavorful if not as strong as some pale ales I've had. The overall taste pattern is slightly toasty but mostly sharp.

So, it's a pale ale. A pretty standard pale ale, to be honest, but enjoyable and crisp. I bought it as a single and after finishing it I found myself wishing I had sprung for a six pack, which is always a telltale sign of enjoyment. I paired it with the trout I made and the two went very nicely together. The sweetness of the butter, pecans, and fish was a nice juxtaposition to the bitterness of the beer. I'll be buying this one again!

Rating: 7 out of 10

Recipe Review: Sauteed Trout with Pecans

2009-07-22T07:16:00.000-07:00

Sauteed Trout with Pecans
Recipe Link: Epicurious

Trout fillets - in this case, Great Lakes rainbow trout
1/4 teaspoon of cayenne
1/2 cup of all-purpose flour
5/8 stick of butter
3/4 cup chopped, raw pecans
1/3 cup parsley

Preparation
This may come as a surprise, but fish are really popular in the Great Lakes region. Like, really, really popular. People catch them and everything. It's quite a sight.

This is a good thing for me because I love fish, but I don't really know that much about freshwater fishes or what to do with them. I was born in Florida, so aside from catfish, pretty much all the fish I've had during my life came from the sea. Time to change that!

Ahhhhh, beautiful innit it? For this recipe, I'm using Great Lakes rainbow trout, one of many species introduced to the region due to its popularity. I can definitely see why it's called "rainbow." The scales have a lovely sheen to them that... wait, scales? Oops! I forgot to get the fish scaled at the supermarket! *SIGH* One more barrier between me and my food!

Fortunately, scaling a fish isn't difficult, just messy. You're going to want to head outside with the fish, a plate, and a butter knife. Set the plate down on a flat surface and hold down the fish. Yeah, it's slimy, deal with it. Scrape the knife against the fish from where its tail USED to be to where its head USED to be. The scales should start popping off and clumping on the knife as you go. Don't be afraid to really work that knife! Fish have tough skins.

Oh, and sorry for the lack of pictures of my scale-encrusted, slimy fish hands.

When you get the fish back upstairs, run it under cold water to wash off any scales that are stuck to it. Look out for shiny spots, too! Those are leftover scales - pop them off with a vengeance. When done, the skin should look as above - roughly the same color, but, you know, not scaly! Beautiful, beautiful fish - time to spice it up!

Take the 1/4 teaspoon of cayenne, enough salt for your liking, and some fresh-ground black pepper and rub it on both sides of the fillet. Oh, look at that. Who knew fish could be made to look better than it did to start with? But we're not done with it!

Dredge the fillet (both sides!) in all-purpose flour. This will help use get that nice, golden brown color that drives folks wild. Don't coat the flour on too thick! Just make sure the coat is nice and even. You know, like an actual coat. That you wear.

Now that the fish is fully dressed, it's time to cook! Melt a quarter-stick of butter in a large pan over medium heat. VERY IMPORTANT NOTE: The actual recipe calls for a half-stick of butter, but commenters on Epicurious recommend halving the butter in the whole recipe. ALWAYS READ THE EPICURIOUS COMMENTS! Also, the recipe calls for unsalted butter, but I'm using salted because I'm too lazy to head out and too cheap to actually buy more butter.

Anyways! Toss the fish on the pan, flesh-side down. Let it sit and cook for about four minutes. Note that I'm also using a cast-iron pan. This is essential as it enhances the whole "Upper Peninsula" feel of the dish.

But otherwise it's not crucial.

While the fish sizzles, let's deal with the pecans. Dump them out on a cutting board and break out a big-ol' knife or Slapchop and show them what for!

The recipe doesn't specify how chopped they should be, but if you can describe them as "crumbles" then they're probably OK.

After about four minutes, flip the trout over and cook it for about 90 more seconds. Golden brown goodness! So close you can IT'S DONE!!!

Now THAT'S the reason why you cook fish. Try to avoid eating it, because you're not quite done yet. Rinse the pan and then toss it back on the stove. Now it's the pecans' turn!

Thrown in 3/8 stick of butter and toss in the pecans. I like lots of seasoning, so I go nuts with the salt and pepper. Sizzle the pecans for about 2 minutes until the whole mixture becomes golden brown. Take the pecans off the heat and throw in enough parsley to your liking.

Spoon the pecans out over the trout and the dump the remaining butter sauce over the whole lot. Oh man, if this tastes half as good as it looks...

BETTER actually! Seriously, this dish is nigh MIND-BLOWING in how tasty it is. It's spicy, peppery, buttery, and sweet with a wonderful texture - the crunchiness of the nuts perfectly complements the soft flesh of the fish. Really, its the pecans that make the dish something special. The fish is spicy and delicious on its own, but the addition of the butter and pecans sends this to the moon. The flavor moon. With craters of deliciousness.

Serve this up with seasonal vegetables and you'll have a summer dish that will impress anyone. It's fast, cheap, and easy to boot. Great Lakes fish is a great dish! (Ugh, I hate writing conclusions.)

Rating: 9 out of 10

Beer Review: Mt. Pleasant Brewing Company Coal Stokers Blackberry

2009-07-19T19:57:00.000-07:00

Name: Coal Stokers Blackberry
Brewery: Mt. Pleasant Brewing Company
Location: Mt. Pleasant, MI
Variety: Fruit Beer
ABV: 5.8%
Price: <$10

Fruit and beer can be a sketchy combination. Too often it is misused in mass-market beers in a feeble attempt to appeal to women and other "non-beer drinker" types (see Michelob Lime and Cactus) or to disguise bad beer with an overpowering gimmick (see Miller Chill). But, when done right, fruity beers can be a refreshing and new twist on traditional brews.

I've not tried any of Mt. Pleasant offerings before, but judging from their corrugated cardboard six-pack holders and simple labels they're one of the smaller outfits in Michigan. That's fine! As much as I am a sheep easily persuaded by flashy marketing, a beer is ultimately judged by what's in the bottle. I'd drink my favorite beers from a water-logged spare tire sitting in some redneck's backyard if I had to.

I haven't had a fruity beer in a while so I pick their Coal Stoker's Blackberry Ale. Funnily enough, the last fruit beer I had was Sam Adam's Blackberry Witbier, which was actually pretty tasty. The beer is pretty dark with a cloudy orange quality to it and a fair amount of sediment - actually quite reminiscent of juice. The head is off-white and fades quickly. The scent, again, is fairly juice-like. It smells like blackberries, though a good bit sweeter than most natural blackberries I've had.

The first taste made me say "Whoa!" It's VERY juice-like! (Seeing a pattern here?) It's sweet and tasty with just a lingering tinge of acidity that slowly fades. The fruit notes dominate to the point that the only clue I was drinking beer was the fact that I was getting nicely buzzed.

The six-pack holder stated that this was "beer first and fruit second" which isn't true. There's sweetness and good blackberry flavor here but not much else. However, this is a refreshing and tasty brew - sip it idly on a hot summer's day but don't expect it to redefine beer and fruit.

Rating: 6 out of 10

P.S. I let my non-beer drinking fiancee have a sip of this and she complained of a soapy taste. I didn't pick up on this, and she suspected that she made that connection because of the various fruity soaps she owns - one of which is blackberry sandalwood scented. Interesting how our own associations affect what we taste!

Labatt Blue and Ratings

2009-07-19T16:58:00.001-07:00

Just so people how to interpret my uninformed opinions, I thought I would detail the ratings system a little better.

Essentially, I'm using the same sort of scale that one of my favorite food blogs, Candy Blog, uses. I like the 10 point scale because of the range that it gives, and I like their system because it is nicely balance. A 5/10 rating is not BAD, it is what it is. Middle of the road. Average. Standard. This differs from video game Websites where a 7/10 is defined as "WORST GAEM EVAR MORE LIEK SUPER FAIL-IO BROS LOL."

For me, my quintessential 5-out-of-10 is Labatt Blue. This has always been my favorite "common" beer for its pleasant taste, low cost, and great enjoyment it has brought me through the years. I'm well aware that my opinion of Labatt Blue is based on my own sentimental feelings rather than the beer's actual character, but remember, I don't care.

Essentially, if a beer is above a 5/10, this means I would purchase it over Labatt Blue if given the choice. If it is under 5/10, that means I would just as soon purchase Labatt Blue. This does not necessarily mean that Labatt Blue is BETTER than a beer that gets a 4/10 (like the Nut Brown Ale), but that, in my case, it was not worth the extra money I spent. Because I'm a poor student, cost is a factor to me when it comes to beer and I feel its important that a beer be worth what you pay for it (like Devil Dancer).

So, to sum it up:

10/10 - Ambrosia
9/10 - Damn Amazing Beer
8/10 - Damn Great Beer
7/10 - Damn Good Beer
6/10 - Damn Fine Beer
5/10 - Labatt Blue
4/10 - Not So Bad
3/10 - Not So Hot
2/10 - Not So Good
1/10 - Coors Light

Confused yet? Just click the Candy Blog link and see what I mean.

Beer Review: Michigan Brewing Company Nut Brown Ale

2009-07-19T12:38:00.000-07:00

Name: Nut Brown Ale
Brewery: Michigan Brewing Company
Location: Webberville, MI
Variety: Brown Ale
ABV: 5%
Price: <$10

I wonder how a brewing company claims the name of the state where it is located. Do they have to be the first one to do it? Or do you have to wait for other breweries using the name to close down? "Michigan Brewing Company" was probably the first choice for many start-up craft brewers, but somehow it only managed to stick with this operation located just outside of Lansing. So congratulations, Michigan Brewing Company, on laying claim to the whole state!

Anyway, MBC is a prominent company on the Michigan brewing scene with a lot of different varieties. Today I'm looking at their brown ale, or "Nut Brown Ale" as the case may be. I wouldn't recommend feeding this to squirrels.

The name is accurate - it is brown with a foamy, creamy head that builds fast and takes a while to subside. It's also very clear with very little fizz, which makes it end up looking a little bit like flat root beer. The scent is very nutty and buttery, with hints of almonds and pecans mixed in with a general maltiness. The taste matches the scent. Thoughts of vanilla and almonds popped into my head upon the first sip. The initial flavor is pleasant and mild, but it is washed away by the finish, which is watery and insubstantial. I could taste neither vanilla nor almonds once I had swallowed, and the overall flavor impression is weak.

This is a good effort that ultimately falls short. Save your green for a better brown.

Rating: 4 out of 10

Recipe Review: Chiptole Deviled Eggs

2009-07-16T14:37:00.000-07:00

Chipotle Deviled Eggs
Recipe Link: Epicurious

1 dozen local eggs - Grazing Fields Farms Co-op out of Charlotte, MI
1/3 cup plus 2 teaspoons of mayonnaise
2 to 3 teaspoons of chopped canned chipotle peppers
Cilantro to taste

Preparation

Devil Dancer, deviled eggs; I know my train of thought is difficult to follow here, but stick with me. I was looking for a nice, simple snack recipe to complement the previously reviewed Devil Dancer and found this on Epicurious, my go-to site for new food ideas. Four ingredients! Making these will be as easy as owls are smart, right?

Step one, boil the eggs. OK, already I'm in trouble. I've never boiled eggs before! I love boiled eggs and I eat them frequently but I've never really actually 100% cooked them. So, I decide to follow the recipe as it reads in the link. I pop the eggs in the pot, crank up the juice, and wait for the little brown fellas to boil.

While the eggs keep on boilin', I decide to chop the peppers as instructed. Any old can of chipotle peppers will do. Most grocery stores should have a few cans under $2 in the Mexican section.

Ahhh, haute cuisine.

I pull out about three or four decent sized peppers and get to dah choppah. Really, the end result is more a pepper paste than actual chopped peppers. But seeing as how this is getting mixed in with mayo and egg yolks, it seems to be the right consistency.

I boil the eggs as instructed and then dump them in a big ol' ice bath and let them cool down. After about 20 minutes or so, I crack open a test egg and promptly get runny whites and yolk all over my hands. Ack, that's not good. I maybe didn't cook them long enough or let them sit long enough and I'm betting its a combination of both, so I boil them some more and this time stick them in the fridge for a few hours. I'll show you, eggs!

Or, more accurately, they'll show me. Peeling these eggs was an unholy nightmare of fffffffffffail. The shells and the whites were fused together with some sort of hybrid of adamantium and super glue, and as a result, I lost a LOOOOOOTTTTTT of whites off these eggs. Total mess. Egg lovers should avert their eyes.

Look at those blurry eggs! What a joke! The top one is just a yolk sitting in like a sling of whites, like a globe perched atop a teetery stool. Honestly, I did my best here and I have no clue what went wrong. Most of the eggs were at least salvageable, but damned if I didn't do these fine, farm fresh, free range beauties a great injustice.

*sigh* OK, next you halve the eggs from the top to the bottom and spoon out the yolks. Thankfully, this was easy even with my janked-up eggs. If you screw up this part, even I can't help you.

Put the yolks in a bowl and mash 'em up, Dan. The recipe says to use a thin grater, but at this point I'm super pissy so I wing it and use a spoon. So long as the consistency of the yolks is fine enough, it should be OK. Also, look at that mayo. He's so ready to get in there. Like an overanxious JV quarterback.

Go go mayo! Your whole family and that sick kid from the hospital are all cheering you on! Win it for Timmy!

Ooooo, and Heinz "All-American" Mayo gets sacked by Chipotle "Three Teaspoons of Hurt" Peppers.

Other commenters on Epicurious suggested mixing in the cilantro with the actual egg mix, so that's what I'm doing. I don't have time for fresh herbs or neat stacking!

Mix it all up until the consistency is roughly even...

And glom it on in on those egg halves! The recipe calls for using a frosting-bag type thing to get a nice shape to the filling, but whatever. Since I'm not catering a luncheon for the Ann Arbor League of Women Voters I decide I can be a little lax with the presentation.

But anyways! Despite my shortcomings with the eggs, they're actually quite tasty! They have a good tangy, smoky flavor upfront followed by a good little amount of heat from the peppers. I wasn't a huge fan of the mushy consistency of the whole package, but I get the feeling that's what you get with deviled eggs. I don't expect to make these very often, but I'd definitely recommend them to someone with more egg skills than me.

Rating: 6 out of 10.

P.S. These were created to pair with the Devil Dancer, but don't even try it. In fact, I'd recommend not pairing ANY food with Devil Dancer. It's way too strong and flavorful of a beer, and even with the tasty spice of the eggs fresh on my tongue, one sip of Devil Dancer kicked it right off my palate and into oblivion.

Devil Dancer - it doesn't play well with others.

Beer Review: Founders Devil Dancer

2009-07-16T10:11:00.000-07:00

Name: Devil Dancer
Brewer: Founders
Location: Grand Rapids, MI
Variety: Imperial/Double IPA
ABV: 12%
Price: $20+, four pack

Let's start off this ill-advised experiment with something special! Founders is a favored brewery of mine, and one of the most respected in Michigan. They specialize in big, bold, unique flavors - Bell's is arguably the most popular Michigan brewery, but Founders for me is the most daring.

Devil Dancer, a specialty brew offered only in July of each year, follows this trend. It has a tongue-shattering 120 IBUs (international bitterness units) and a brain-addling 12% ABV. By the way, the technical limit for IBUs is 100. They might as well just replace that 120 with a skull and crossbones.

It's a handsome looking beer - fiery red with shades of orange and caramel with a thin, tan head that dissipates quickly. DD is very fragrant with piney, citrusy scents. As for the taste, WHOA NELLY. They aren't kidding about the bitterness. Prepare for lots of lingering heat on the tongue, but the actual body of the beer is quite creamy and somewhat cool. The alcohol puts heat in your belly to match the heat on the tongue, and the beer definitely earns the "Devil" in its name.

But it's quite tasty and very savory! This is a beer to be sipped, savored and enjoyed. The four-pack suggests aging the beer, but good luck with that. I made it about four days before I drank the bottle I had stowed away in a back closet. You'll finish it all and wish you had more.

If you have the willpower to save some, I'd recommend it. The heat this beer brings would make it great for the winter holidays - the sort of special occasion that would go perfect with $5 bottles of beer.

I love bitter, hoppy beers, so this would be a regular purchase for me if it weren't limited and, you know, $20. I didn't regret paying the premium price, though. This one is definitely a winner.

Rating: 8 out of 10

An Uninformed Introduction

2009-07-11T16:55:00.001-07:00

Looking for information on the best food and beer Michigan has to offer? You're in the wrong place, son. I've got no clue what I'm talking about. But! I've got opinions, and I'm going to share them.

What is my goal then with this mess of a site? I'm hoping to offer a novice's take on the culinary delights of the Wolverine State. Making good food and choosing good beer isn't always easy. I hope to offer an alternative to "expert" sites by offering an unvarnished, beginner's perspective so that I may help other people in a state similar to my own; that is, confusion.

All the primary ingredients in each recipe will be from Michigan, just as all beer will be Michigan-brewed. I heartily encourage all readers to support their local food and drink providers - if you're going to get fat and trashed, you may as well support local industry while you do it!

But enough of my ignorance! Let's get on with the uninformed!