San Diego just wrapped up it's 1st annual beer week and it was a huge success! I just posted in my blog about a Karl Strauss beer dinner that we had - amazing! I'm very into craft beer and food pairings right now and this did not let me down. The greatest surprise was the dessert. Who knew that beer could be paired with a dessert!
'lick-a-plate: Celebration of Beer Week (Part 1 of 2) - Karl Strauss'
Jen
I had a Karl Strauss Big Barrel Double IPA yesterday and it was delicious!
What's with the double-IPA fad these days anyway?! It seems like every time someone gets a new beer in around here, it's a double-IPA....
I don't like them 'cause I _like_ the taste of a good IPA, but with a double-IPA, can only drink half the beer for a given amount of inebriation.
-Miles
The double, triple, imperials...are a sign of the times. Its just been this line that keeps pushing forward. All things do change however. Session Ales are making a comeback. Thats lower alcohol beers that you dont mind filling your pint a few times over a session. For now though, I encourage you to ride the wave while its still here.
Ugh, I hate the recent fad for strong beers. It usually has a negative effect on the taste, and means you can drink _less_ delicious beer before (being affected / reaching your limit / passing out)...
-Miles
On the other hand, think of it as a more intense pleasure. What would you rather do, eat a whole box of Hostess Ho-de-doh's, or a small portion of Death By Chocolate? A loaf of Wonder Bread with mayo or one nice thick piece of fresh-baked whole-grain bread with freshly churned butter?
High alcohol seems to have no correlation with intense or stronger flavor though; many of these high-alcohol beers actually taste _worse_ than their more modest brethren.
-Miles
Oooops. Well-known fact that alcohol is a taste carrier... One of the multiple problems with nablabs...
Well about half a year slow but have you tried Levitation by Stone brewing, 4.5% but still flavorful
Nels
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