Month: November 2017
We’ve all seen two poles of beer presentation. Some bars or taprooms will pour their beers into one or two types of glasses, for simplicity, cost, or ease. Usually the beer style itself won’t matter–it’s the total volume of glassware is the determining factor–schooner, pint, maybe liter. At home, similarly, you might use any kind of vessel: shaker pints, beveled water glasses, wine stemware, coffee mugs. Most people in fact do not stock all the types of possible beer glassware (newsflash: there are a lot). On the other side of the spectrum, some brewery taprooms or bars (or super-aficionado home drinkers) will strongly insist on serving each style (or brand, sometimes) in select, “proper” or official vessels. I’m not here to insist upon using specific glassware, nor am I going to tell you that you can just use any glass you want. Wait: you can, in fact, use any glass you want, but there are reasons why certain choices are going to be better than others, and you might actually care. This could be a mind-boggling, endlessly pedantic or pop-sci article, sure–but I’m just going to stick with the main concepts, so fear not. The following breakdowns don’t just apply to beers–wine and other beverages can play too.
Biscuits. They’re one of the best things to come out of ovens, ever. I know everyone has a preferred version–cream, buttermilk, lard, shortening, butter, baking powder or soda, cheesy or sweet, and so forth. To me the buttermilk biscuit is the standard, made with butter and maybe lard or bacon fat: not too tall and fluffy but nicely leavened with some floury heft to withstand toppings or fillings. Okay, so this isn’t a food blog, but I had to wax for a moment about biscuits. I hope you understand.