A Good Beer Blog

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Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


Comments

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Craig -

Snappy's are from Syracuse, Zwiegel's are Rochesterfarian.

Alan -

Nooooooooooooooooooooooo!!!!!!!!! How could I have misunderstood this basic fact? Your entire culture, sir, is a minefield. Example. Here's a relatively recent story on the state of the corporation.

Alan -

PS: I have an archived bottle of Snuffy's so don't hate me.

Gary Gillman -

White hots, and red, are well to note Alan. Zab's was THE place in Rochester to eat the cooked article, is it still there...? This is something the craft beer nerds born after 1970 will never get: a Zab's white hot and curly fries after an iced schooner of Genny Cream Ale in one of the bars on Monroe or Goodman Streets.

But the traditional foods of the Empire State, especially in its northern belt, encompass more: we must not omit spedies and beef-on-a-weck, for example. (One needn't mention Buffalo chicken wings, which have conquered the world but are still offered non-pareil at the Anchor Bar in the city of origin, okay Duff's too which we even have in Toronto).

You want iced Genny Cream Ale draft with those specialties by the way, APAs and Black IPAs will have to find other accompaniments.

Gary

Gary Gillman -

Good call too Alan on that Cava, it's first-class all the way and as good or better than most Champagne, in my experience.

Gary

Gary Gillman -

In trying to get at the bottom of spiedies, I found this very helpful food map of New York. Its author deserves much credit. The comments appended are very interesting too.

Mozzarella sticks with raspberry sauce? In Albany? (Or anywhere?). How interesting. I never ran into that there. Live and learn. As I said earlier, to me white hots will always go best after a Genny Cream Ale, but I can see that mozzarella sticks with raspberry might accompany an Imperial Stout very nicely!

I had to smile at the mention of "Labatt" in the gray area of Canada to the north.

Gary

Alan -

I've seen that one before. It's good but there is no land of frozen custard or a place for salt potatoes. Where are the Michigans?

Gary Gillman -

The Michigan hot dog is an odd one, it pops up here and there and certainly was a staple of Quebec fast food when I grew up there. Did it come from Vermont and NY, or the reverse? And where is Michigan State in all this?

.I definitely remember salt potatoes in New York. There are probably many more such things and perhaps new ones all the time which would be reassuring in a time of homogenization and uniformity. Yet I strain to think of the Ontario equivalents. Famously peameal bacon and even that is more a Western Ontario thing, I think. Butter tarts of course. (Apparently derived from border tarts, a confection in the Borders area of Britain). But not too much else..

Gary

Gary