Beer travel for Memorial Day: 10 options and more

by Jamie Rhein on

Head to any state and you’ll find a favorite local beer with quite the following. At HalogenLife, Kyle Anderson has come up with a favorite 10 beers in 10 states list to add perfection to a Memorial Day weekend trip. The list doesn’t mean you should drink and drive your way across America. Instead, use it as a guide to the best beers whether you’re beaching it, going on a picnic, or throwing a backyard barbecue.

Read on for Anderson’s suggestions as well as other best beer options.

I’m quite fond of Barley’s Brewing Company in Columbus. You’ll have to go to this microbrewery restaurants to partake, however–unless someone brings you a sealed glass jug of it like a friend of mine once did for her husband. Her main job was figuring out how to keep it cold long enough to make it to Sturbridge, MA. This was back when a glass jug filled with liquid could be a carry-on bag.

My favorite beer and food pairing is Barley’s Pilsner and sauerkraut balls. For a beer lover’s experience, order a sampling of each arranged from the lightest to the darkest. It’s a bit hard to find parking, but here’s a tip. Park at the North Market and head in to buy Jose Madrid salsa and chips. Get your parking ticket stamped, and voila, parking has just become affordable. By the way, this is a family friendly place.

For beer to take on the road, try Great Lakes Brewing Company. Brewed in Cleveland, the beer never disappoints. Burning River is the one we bring home the most. Great Lakes Brewing also has a brew pub in the Ohio City section of Cleveland, but it’s also easy to find at grocery stores and many convenience stores across Ohio.

If you’re driving through Montana, try Bayern Brewing Company, the only German-style microbrewery in the Rockies. The brewery is located in Missoula, but you can find its beer elsewhere. Every summer when we head to Montana, this beer is one thing we look forward to. Not the only thing. One thing. Try Juergen’s Bayern Pilsner.

Karen, the Gadling non-beer drinker vouches for St. Arnold’s Brewing Company in Houston and expressed disappointment it wasn’t on the list. Now it is. St. Arnold’s is touted as Texas’s oldest craft brewery. You don’t have to be at the brewery to partake On Thursday nights from how through the summer, you can quench that beer thirst while listening to a Thursday night concert at Discovery Green. Because this beer is also bottled, you can take it with you when you head out of Texas. Before you go, take in a public brewery tour at 1:00 on Saturday. Tours are $5 and included beer tasting and a souvenir glass.

Here’s Anderson’s list. The article gives a run-down of what makes each beer a standout. Enjoy a beer adventure this Memorial Day. Just don’t drink and drive.

Differences in dining – Welcome to America!

by Scott Carmichael on

Welcome foreign readers (yeah, we know you read us!). Chances are, you’ve been reading the news, and with a little bit of luck, you’ll take advantage of a favorable exchange rate, and come pay us a visit this Summer.

If so, here are 10 things we do differently in this country when it comes to eating (and drinking) out.



Free soda refills



In the vast majority of establishments, you’ll only have to pay for your first soft drink. Unlike Europe, where a refreshing beverage is usually served tepid, we like to fill up on ice, and provide complimentary refills on drinks.

Most fast food restaurants will let you tap your own drink, and unless there is a sign specifically banning free refills, go ahead and fill up.

Smart people will wonder why stores sell small, medium and large drinks, when you can essentially get the same amount of drink for a lower price. That my friend, is the right way to think! And before you ask – no, you won’t get free refills on beer, and if you do, please let me know where that was!

Portion sizes

Yes – I’m fully aware that the United States is the source of many jokes about big portions and big people. We actually have ourselves to thank for that. Times are slowly changing, but there are still plenty of restaurants where the portion size is picked so it looks huge, not based on how much food one person actually needs.

The Doggy bag

The doggy bag picks up where the previous topic ended. Large portions are not served just to make you overeat – you paid for your food, so feel free to ask for a container at the end of your meal to carry any leftovers back home (or to your hotel).

Nobody will give you strange looks; quite the opposite in fact. You’d better have a good reason to leave food behind.

Tipping

Tipping is a really complicated topic, because it differs from anything you are probably used to. Tipping in most parts of the world is what you do to round up the check (cheque). If service was really good, you might even throw in an extra Euro or two.

In the US, tipping is what you do to pay your server, maître d’, sommelier or other hospitality worker. Your tip is their salary, as they most likely won’t be making anything over minimum wage, or less.

Refusing to tip, or tipping less than 15%, is what you do when your service was abysmal, not when you run out of money or don’t think it is worth it. When you order in a restaurant, keep in mind that you’ll have to add between 15% and 20% of your final bill for the tip. Tipping is not expected in fast food restaurants.

When you dine with a group, you’ll often be expected to pay a mandatory tip, which will be added to the bill. Unless service was horrible (in which case you should have asked for a manager), the restaurant will expect you to pay this. Sadly, the definition of “group” has decreased in recent years, and nowadays 6 people is usually where you start to be considered a group. The mandatory group tip is usually between 18% and 22%.

And if this wasn’t enough, you’ll be expected to tip the valet, cab or limo driver, bellhop and bar tender, and some people may even suggest you leave a tip in your room for the maid. The Internet is full of tipping resources, so to prevent an embarrassing situation, do a quick search for a crash course on tipping.

> > > Go to page 2 of “Differences in Dining – Welcome to America”

Beer babe’s favorite European bars

by Tom Johansmeyer on

Katarina Van Derham, the 2009 St. Pauli Girl spokesmodel, doesn’t like to spend all her time in one place. The Slovakia native now lives in Los Angeles and still loves to get out on the road as much as possible. When she’s home, her favorite place to grab a pint is Barney’s Beanery in Santa Monica. She can have a relaxing drink on the patio, which is a prime people-watching spot. Of course, she has favorites on the other side of the Atlantic, as well.

The 2009 St. Pauli Girl spokesmodel‘s European Favorites are:

Morrison Pub (Cannes, France): there’s always live music and a welcoming crowd; Cannes’ “beautiful beaches and relaxed vibe” help

Phanas Pub (Rijeka, Croatia): Phanas is a great party place with rock music piped in; Katarina came here while shooting a music video for a Slovakian band

Mermaid Bar (Ibiza, Spain): this bar caters to an international crowd, has clear water and a great club scene

U Medvédku (Prague, Czech Republic): a house beer and authentic Czech food are served, and you’re only footsteps from the city’s stunning architecture

CK Browar (Krakow, Poland): grab a beer at this bright brewery before shopping at the outdoor street fairs on Saturdays

Salm Bräu (Vienna, Austria): located in a charming old building, this bar is a great stop en route to Slovakia (since Vienna has the nearest international airport)

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Booze and air travel – a bad idea or a travelers necessity?

by Scott Carmichael on

If there is one thing we never seem to have a shortage of here on Gadling, it’s stories that involve drunk passengers misbehaving.

We’ve written about a planeload of 40 drunk Irish, a drunk Russian with an empty bottle of Chivas, a passenger so drunk he beat up his wife and blamed the airline and of course a passenger who drank so much, he killed 5 others (and himself).

Of course, this brings me to the bigger issue; are airlines creating these problems for themselves by refusing to serve some passengers, or should they simply stop service booze on all their flights?

Booze on aircraft is a big thing – it’s often the one time a year when some people get to drink fairly decent liquor and cocktails (assuming they are flying a decent airline and are not in coach), and when booze is free, why hold back?

I actually know several people who fly to drink – that’s right – they cash in their miles, use their elite status to liquor up in the airline lounge, and continue the binge on board. With mileage tickets costing as little as $25, it’s a cheap and efficient way to get hammered.

Some frequent flier boards are regularly filled with outrage when an airline changes its brand of champagne to something less expensive and some folks seem to obsess over the size of the glasses the booze is served in.

Some of the comments in recent booze related articles mentioned that alcohol is a major cash cow for the airlines, but I have to disagree – the expensive stuff is mainly served in first and business class, and is free. And alcohol sales in the back of the plane never really seem to be that high, certainly not on the flights I’ve taken.

So, would you survive a flight without booze? Airlines already banned smoking, so would removing the one final vice be that much of a blow to your comfort level?

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Eggnog: Where does it come from?

by Brenda Yun on

I’ve long been a fan of spiced ‘nog. It’s one of the creamiest, best tastes in the world. For over 300 years, eggnog has been a Christmas staple, and I just had to get to the bottom of the mystery of ‘why’? What I discovered in my research of the origin of eggnog was quite startling. While ‘nog definitely came from Europe circa early 17th century, the term “eggnog” and the etymology of the word is perhaps the more interesting story.

The original eggnog was a mixture of milk, egg, spices, and wine (in parts of Europe like France), beer (in England), or sherry (in Spain). The alcoholic portion of the drink depends on how you interpret the “nog” in the name. That is because “nog” could mean the Old English term for a strong beer, or it could be interpreted from Middle English as “noggin,” the wooden mug that the drink was served in.
It seems quite unusual (and kind of unappetizing) to me that, before it arrived on America’s shores, eggnog was made with wine, beer, or sherry. Americans — the drunks that we are — decided to spike the drink with more concentrated spirits such as rum and brandy. Our first President, George Washington, would make the drink so strong that only the burliest of drinkers could handle it. The term for rum is actually “grog,” but “eggrog” doesn’t sound very good at all, now, does it? (It makes me think of a lumpy, spiked oatmeal — yuck!) Americans also boil their eggnog so as to avoid getting salmonella from the raw egg.

Even more variations of traditional eggnog are popping up around the globe. In Louisiana, they replace the rum with bourbon. In Puerto Rico, they add coconut milk. In Mexico, it’s a hard drink, as it’s mixed with grain alcohol. In Peru, it’s made with “pisco,” a local brandy.

Whatever the form or unique flavor, drinking eggnog is a Christmas tradition because of its warming effect and generally sweet, smooth, and spicy taste which make it a perfect holiday drink.

[Information was gathered from Wikipedia, About.com, and TheKitchenProject.com]