Archive for the ‘Beer and Health’ Category

As we approach the third anniversary of the humble storefront next week, we want you to be part of some changes to the store. (And I’ve opened the comments today, because I’m sick and need you to think for me.)

Last week on Twitter (@bruisinales), we asked a simple question: Which ratings system to you prefer, letters or numbers? In this completely unscientific poll in which a total 21 tweeps replied or sent Direct Messages, 19 said they preferred numbers stating that numbers gave a more accurate representation; the other two said they preferred letters, stating the letters give “wiggle-room.” It’s interesting to note these two very different responses also split down the lines of their respective territories. Most went with “numbers” and many were West Coast buddies, the locale of RateBeer; and the two that said “letters” were from the Boston area, home to BeerAdvocate.

We ask, because we’re updating our shelf talkers. And we know what we prefer, but what do you prefer? Which is more helpful while you shop, letters or numbers? This store is your store, so help me decide. And thank you all for the collective brain!

Anyone who knows anything about me knows I love meat. LOVE IT. I have an almost shameful love of meat. However, many of you do not know that I do like myself a little tofu now and again (and I freakin’ love panko bread crumbs). So,  being that it’s football season and this is a healthy-eating town with loads of vegetarian peeps, this recipe seems perfect. (Thanks, @AshevilleRaised!)

Beer-battered Buffalo Tofu Skewers w/ Creamy Cucumber Sauce (via Rhymes With Vegan)
Serves 6-8

Buffalo Sauce
4 tbsp Earth Balance
¼ cup franks hot sauce

Creamy Cucumber Sauce
1 small cucumber – peeled, ½ chopped, ½ blended
1 cup vegenaise2 tbsp red wine vinegar
1 tbsp garlic powder
½ tbsp celery seed
¼ cup fresh chopped chives
salt and pepper

Beer Batter
1 cup brown rice flour
1 cup Brown Ale – enough to get the flour to a medium consistency, not too runny
1 tbsp Old Bay seasoning
1 tbsp paprika
½ tbsp garlic powder
salt and pepper

Tofu Skewers
1 large package of super firm tofu – excess water drained
2 cups panko breadcrumbs
2 cups rice flour
16 skewers
2 celery ribs, for garnish

In a small sauce pan, heat your earth balance on low to medium.  once melted, add your hot sauce and emulsify until combined.  set aside

In a medium mixing bowl, combine your creamy cucumber ingredients, doesn’t matter what order, and whisk gently together.  put in fridge to cool.

Heat your deep fryer to 375 degrees.

In a large mixing bowl combine your batter ingredients. whisk together until blended well.

Slice your tofu into 2 in x ½ in fingerlings.  roll each skewer into the flour, to the batter to the panko.  add 2 or 3 into the deep fryer and fry for 4-6 minutes, or until golden brown.  remove, drain and let cool.  do this until you have approximately 14-16 fingerlings.  once they are cooled, you can slide the skewer into them.

Serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course, a cold beer.

Enjoy!

Our beer writer friend from Charlotte, Rick Lyke (of Lyke2Drink), made Dr. Sanja Gupta’s CNN video health report today with his Pints for Prostates Campaign! That rawks! Congrats, Rick!

Today is the last day to vote in the MountainXPress “Best of WNC” poll. If you please, vote for Bruisin’ Ales for “Best Beer Selection”; “Best Beer Store”; and you really want to humor us, give a shout for “Best Blogger” and “Best Twitterer.” That would really help validate our existence. Also, we would really, really like a purple wig. For reals.

Don’t steal beer in Austin (or anywhere)
You’ll get shot and your body will taken away and left in a vehicle.

“Boutique” beers are all the rage, apparently
We have no effing clue what a “boutique” beer is (Reuters, we’re talking to you), but apparently the economy has created a “perfect storm” for craft beer sales. “I wouldn’t say that (beer) has the same complexity (as wine), but it’s not supposed to,” said Saillard, who is French. “It’s unpretentious. You don’t need to know the grape.” And that’s not true either, but anyway, it’s good news, yes?

Some Chicago Cubs fan threw a beer at the Phillies
Bad sportsmanship. Not news.

Gluten-free beers will now be labeled as such
The FDA is taking over labeling for gluten-free beers, which will list all the ingredients in the beer. Nutritional labels on beer have been debated for some time, but for now, we think this is just a health/safety precaution.

Phelps, Phelps, Phelps
Problem child. If you live in $1.7 million dollar mansion, you can probably afford a designated driver. Just sayin’.

And this, just because:

Unless you’ve been living in a cave or under a rock, you know there’s a pandemic (always use scary words to freak the public) of Swine Flu that originated in Mexico. So, everyone panic, stay indoors, or if you dare venture outside, absolutely wear a face mask. I’m not really mocking it. It is a little scary and there are sick people and some dying. I’m just sick of hearing about it. Wash your hands, cover your cough—y’know, all the stuff you should be doing anyway. Some dude even wrote a (horribly boring) song about it. What the hell, people?! At any rate, we don’t want it; we’ll have an Avery Hog Heaven instead and toast all the piggies getting snuffed because of the outbreak. Just whatever you do, don’t forget to fear the crap out of everything right now, until “they” tell you otherwise. It’s the aporkalypse! (Thanks @samharrelson for that term.)

DFH Weekend
We’re down to just a few weeks and the events are almost completely sold out. There are just a handful of tickets for the second private tasting and very few seats left for the DFH Beer Brunch. Make your reservations this week. Trust me.

There’s a new blog in town
A beer blog, that is. Beer is My Poison made its debut this week. Go check it out. Author Steve says, “I’m a beginning home brewer, brewery tourer, and overall beer connoisseur. I’m by no means an expert, but maybe one day I’ll gather enough knowledge to claim so. I’m not a beer snob, either. So you won’t find anything here related to beer snob values, IBU ratings, or anything else along those lines. To me, beer is good, and I’m cool with that.” We’re cool with that, too.

Happy Anniversary, Pisgah
Pisgah Brewing Co. in Black Mountain celebrated their 4th anniversary last weekend. We missed the party. Boo.

Highland Dinner @ PF Chang’s
To celebrate American Craft Beer Week, Highland is holding a beer dinner at the new PF Chang’s on Tuesday, May 12 @ 5:30pm. Four courses, plus a welcome reception. $50/pp, pre-pay. Call the restaurant (828) 681-2975.  Anyone else know of other local brewery events for that week?

Pint Night
Tonight after our Bison Tasting, hop on over to The Thirsty Monk for Pint Night. French Broad will be tapping a cask of Imperial Porter and another of Kölsch. Wheee!

Baseball with the Tourists just got more fun
The Beer Guy reports that the local ballpark added four local breweries to their line-up at the park. Instead of the old BMC, watch the games this seasons with brews from Highland, French Broad, Asheville Pizza and Green Man.