March
15
2008

St. Pat’s Day

Cleansing the palate
After a plate of nachos?
No job for Guinness!

Written by Barry Foy.

Thing of the Day: How the Irish Saved Civilization

March
2
2008

A Finely Crafted Meal

sesame tuna
perfectly seared in my mind
Chimay for dessert

Written by Captain Hops.

References: Chimay
Thing of the Day: Belgian Cheese Board

February
28
2008

Imperial Lullaby

sleep well, my lover
over ice cream she drizzles
the last of his stout

Written by MidnightSushi.

Thing of the Day: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

February
19
2008

Once a Week

eating and drinking
huddled up in the kitchen
with brothers and friends

Written by Captain Hops.

Thing of the Day: Eating & Drinking in Italy: Italian Menu Translator and Restaurant Guide

February
5
2008

Just Announced: Session #13 Organic Beer

toasting mother earth
pure sustainable brewing
now and tomorrow

Written by Captain Hops.

References: On March 7, 2008, the Beer Activist will kick off year two of The Session by hosting number 13. Perhaps as a nod to the sustainability of this little group writing project, perhaps in reference to recent trends in the craft brew industry, or more likely as a result of his long standing passion and dedication, Chris O’Brien has chosen Organic Beer as the theme for next month’s event.

Coincidentally, Hugh Sisson, the managing partner of Clipper City Brewing, announced that his Oxford brand of beers is going organic. This has obviously been in the works for a while and I am pretty excited to see the results. Hopefully, I will be able to get a hold of these new beers before March 7 so I can profile them for The Session.
Thing of the Day: Fermenting Revolution: How to Drink Beer And Save the World

January
30
2008

Braised Beef with Beer and Root Vegetables

On the coldest days
braised beef with beer and veggies
keeps me nice and warm

braised beef with beer and root vegetables

Written by Captain Hops.

References: Inspired by a recipe in Boston.com
Thing of the Day: Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut