Linden Street Brewery - Common Lager

Linden Street Breweries Common Lager definitely lives up to its name. While there is nothing outstanding about it, there is nothing really wrong with it either. The nose is sweet and tangy, the hue is reddish gold and is very cloudy.

Clean with a good body. Light malts and present hops. Smooth caramel notes with a creamy mouth feel. A little yeasty as it warmed.

3.5 pints out of 5

Lost Coast Alley Cat

The Alley Cat amber ale by Lost Coast is a littler refreshing amber ale with a subtle hoppy finish. I feel that the malts are somewhat lost amongst the citrus notes that rush forward. Overall I would have to say that it is a good drinking ale, but nothing incredibly special. There is a lingering oiliness that follows, so I would likely pair it with foods higher in acidity, avoiding those such as hamburgers or other high fat foods.

Overall review: 3 out of 5

Alterra Coffee's Organic East Timor Maubisse

When my wife went back to Milwaukee recently, I asked her to bring back a bag of coffee from our favorite Milwaukee roaster, Alterra Coffee. I couldn't, off the top of my head, recall any of the origins that they roasted, so I just asked for something flavorful and a little fruity. What came back with her was the Organic East Timor Maubisse. While at first I was unsure of whether or not I would like it (as I am not generally a big fan of Pacific Island origins) I was pleasantly surprised to find it much lighter in body than the smell first denoted. The first taste was a little more bitter than most coffees that I have had, but with a definite earthy over tone. The flavors, however, evolved as the coffee began to cool, allowing the notes to become much more pronounced as the temperature of the liquid lowered. Nutty with a slight note of ripe berries, it definitely has a heartier body than other medium roasts that I have tasted but was still very pleasent. As I continue to sip away at the cup, I begin to pick up hints of a lemoniness that had not been there before. Try it for yourself and see what you think. Enjoy the forward flavor and the smooth feel of this well developed bean.

Later

Organic East Timor Maubisse

Alterra Coffee

Grind: Fine

Water: Around 190F (87.77C)

Means of Brewing: AeroPress

In the Beginning

The reality is that I am of a generation that isn't always taken seriously.  Those that came before us think we are to idealistic in our beliefs, and therefore are marginalized to the point of ubiquity.  This mentality however, is changing.  The newer generations are showing that their ideas and beliefs are not those of idealism, but of reality.  Clean energy, fuel efficiency, greater quality of life for those less fortunate, and locally grown organic food are just a few examples of how society is changing.  In the case of food culture older, more seasoned foodies (or cone suers if you will) look down from their lofty perch of years upon years of experience in food, wine, cheese etc., and conveniently forget what they once were: beginners.  We all start fresh at some point in our lives, and food culture is one of those beginnings that generally starts later on in the spectrum of our food filled existences.

That being said; I am a beginner.  In a different time that might have meant that I would have found it hard to really find my way.  Searching out the small seeds of knowledge that would bear fruits of wisdom.  However, in this day and age, where knowledge is so ready and prevalent, one can find the help one needs almost anywhere.  This is most resoundingly true in the field of food and other consumables.

I, like many, enjoy the subtle nuances of a well made cup of coffee, savoring the subtleties of the roast.  A glass of good wine and a sampling of aged cheese are always welcome adventures. Even the varied and extensive world of tea is opening before me like the many pages of an old tome.  Within the deep, alluring color of chocolate, I find an amazing array of regions, styles and flavors to follow.  And yet, throughout all these individual kingdoms of flavor and conscience, I find myself refining my palate to search for the true meaning behind that which I consume, but for what purpose?

Unorthodox as it may seem, I don't really have a purpose.  I don't want to better my palate so that I can spend more money on over priced commodities, or so that I can get a job telling other people how great something is and, "you wouldn't understand, it's a little to refined."  In fact, if I was pressed to tell a reason, a direction I want to take this in, it would be to help others understand, to help others taste, sense and feel out the subtle intricacies.

So that is why I started a blog, to consort, to learn, and to teach others, be they foodie or not.

Later