Clipper City Brewing Company - Chesapeake Gold
- Alcohol by Volume: 5.2%
- Int’l Bittering Units (IBUs): 20
- Serving Temperature: 48-53° F
Sisson said his mission is to make world-class beer that serves a local market. He sees brewing as equal parts science and craft. "Making beer is not like making widgets," he says. "It’s truly a craft, and many aspects of brewing defy scientific analysis. Brewing is a lot like being a great chef. You need a good background in brewing science, but a lot of it is intuition. You just know. It’s a science and a craft, and that’s the challenge."
A grill filled with these tantalizing shrimp and a bucket of chilled brew is a sure-fire way to enjoy a Sunday afternoon with friends and family. You’ll only have to part with 2/3 cup of your Pils Lager to make it happen.
2 pounds of large shrimp
½ cup olive oil
2/3 cup Pils Lager
3 tablespoons lemon juice
4 large cloves garlic, crushed
¼ cup finely chopped scallion
2 tablespoons fresh basil or 2 teaspoons dried
dash or two of Louisiana hot pepper sauce
bamboo skewers, soaked in water for 1 hour
Shell and clean shrimp, rinse, and pat dry. Mix oil, Pils Lager, lemon juice, garlic, scallion, basil, and hot pepper sauce (optional), add shrimp, and coat thoroughly. Cover and marinate in refrigerate 4-8 hours. Spear shrimp on soaked skewers and place in refrigerator until ready to cook. Barbecue or broil until shrimp turn pink.
Source: Great American Beer Cookbook, Brewer Publications, Boulder, CO.
AMERICAN HOMEBREWERS ASSOC. - The AHA reports that homebrewers in the U.S. brew about 8 gallons of beer a month. Incidentally, they’ve also informed us that 95% of homebrewers in the U.S. are men. What’s up ladies? (last sentence in italics.)
GUINNESS BOOK OF RECORDS - Peter Dowdeswell of Earls Barton, Great Britain holds the record for the fastest consumption of a yard of ale (2.5 pints) by downing one in 5 seconds!
BEER: THE MAGAZINE - French designer Christian Louboutin has introduced a woman’s patent leather pump whose heel is a tin can of Guinness Stout. Whether you spend your $450 on the shoes or approximately 130 pints of Guinness is entirely up to you.
THE BREWER’S DIGEST - Qruze, developed by "Brewmistress" Kim Labrie, is a "clear carbonated malt beverage" that claims to be the first malt alternative beverage to be conceived. Labrie says the beverage "offers a clean and exotic taste without the foam, bite or bitterness associated with other beer and malt beverage drinks. Looks like Zima haz zum competition.
I’ve actually got two separate questions for you, if you can fit it in your busy schedule of gnawing on rawhide and lapping up your no doubt complimentary shipments from Microbrewed Beer of the Month Club. I’ve recently moved to Texas and have noticed that Longneck bottles are far more prevalent here than anywhere else in the country. Can you shed any insight as to why this may be? Secondly, and not related in anyway whatsoever, what’s the difference between "cold-filtered" and "draft" beers?
Fort Worth, Texas
Does my acute canine sense of smell detect an air of attitude with your opening statement? I do a lot around here. Product research and Quality Assurance are two areas I take damn seriously. And by the by, let’s get one thing straight. Not only do I get a complimentary subscription, I get pallets of beer... to my bowl... when I want it... and served in my favorite stein cause I am the Main Mutt at Corporate if you get my meaning. So, what was your question again? Sorry, you got me all frothy here. Texas. Longnecks. Right. On the longneck thing, I really have no idea, however I suspect that it’s some kinda phallic, cowboy-related subliminal deal suggestive of one’s manliness. On your other inquiry, all beers are cold when they are filtered. Cold-filtered implies "fresh", and naturally draft beer means "very fresh". Both are really no more than slick marketing terms used by the big boyz to woo the general public into consuming mass quantities of their otherwise lack-luster products. Remember the Alamo, Bets!
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