Great Folks In Toronto

Cheers to the terrific & beerific team at Beerlicious!! They’ve graciously invited me to be a presenter and edutainer in the Grilling Tent this coming Sunday at the Toronto Festival of Beers (7/28).

Join us at the 2013 Toronto Festival of Beers!

Join us at the 2013 Toronto Festival of Beers!

If you’re in the neighborhood or are looking for a reason to get to gorgeous Toronto, Ontario, Canada, come out to this tasty and energetic festival.

The entire team – Courtney, Les, Erin, Jeremy & Roger (that I’m familiar with so far) has been unfailingly helpful, enthusiastic and I super stoked for WEB to get there. Plus I’ve never spent any time in the largest city in Canada – though I can sing the national anthem, Oh Canada (previous life experience singing anthems at hockey games).

I’m ready for some fresh and tasty Canadian Beer, great camaraderie, and the food’s a’waiting! I also have the honor of being their first American to appear – it’s an opportunity to further the idea of beer education and get to know more beer lovers. What an honor!!!

I’m very grateful and excited for it. Here’s the bio of one of these fine folk, Roger Mittag, super accomplished beer comrade and educator:

 Roger Mittag, Professor of Beer, Thirst for Knowledge Inc. (love that name!)

Roger Mittag, currently a Professor at Humber College’s renowned School of Hospitality, is also the founder of Canada’s leading beer education company, Thirst For Knowledge.  He has been bringing his beer appreciation tips to Canadians since 1997 through a series of tasting seminars, beer dinners and educational events. He’s a consultant to several Canadian breweries bringing his extensive beer industry knowledge and enthusiastic approach to their sales and marketing teams. He has recently created Prud’homme Beer Certification, a sommelier style program for beer and the first such program in Canada. Roger also owns and operates, The Beer School, which offers beer courses to consumers.

Grilling Tent appearance: Sunday 7/28, 530 – 615 pm

I’ll be demonstrating 2 sauces – one cheese and one chocolate for my time in the Grilling Tent. Showing how easy and simple basic sauces are – that you can make on the grill. And how flexible and adaptable they are with tweaks and common ingredients to change and develop ne flavors to enjoy.

Cheers to Canada, fun beer people, and the great city of Toronto – see you soon!

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Celebrating Your Home

I’m so happy to have the pleasure and honor of being the Beer Contributor for Your Home with Karie Engels. Karie focuses on enjoying Your Home, whatever, wherever, and however you create the environment in which you live.

Cheers to Your Home!

The very idea that it’s your home is an inviting one. The site is loaded with engaging, tasty and fun ideas and thoughts adaptable to how you live.

Here are a few of the posts we’ve contributed recently. I hope you enjoy them. Cheers ~

While you’re there, be sure to peruse Vine Buzz with Jack Chase as well – he’s got tuns of tasty information to share about wine as well.

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Recipes That Drive Me Nuts

Okay – no pun intended – there are recipes that makes me crazy aka drive me nuts. You know the ones. The ones that call for “1/2 cup of beer.”

Seriously!? Do recipes call for “1/2 cup of dairy product” or “1/2 pound of meat” or “1 cup of vegetables”?



What kind of beer = important in recipes

As an avid and enthusiastic cook, I usually reference recipe books and books with recipes (not the same thing) for inspiration. If there’s chemistry involved, like muffins or other baking, I pay attention. If there isn’t as much science and the art and exploration of cooking can safely be executed and embraced, I usually cook that way.

It’s insulting to me to have the recipe writer or even editor be this sloppy: “1/2 cup of beer.”

Since I’m starting to research food and beer books in the process of putting together WEB’s first effort, it’s annoying at best – and disrespectful at most.

Anything drive you nuts about recipes with beer?

Now, I’m going to go pour myself a 1/2 cup of beer….

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Do This To Learn More About Beer

1. Go to a wine tasting

2. Attend a cheese tasting

3. Take a sensory class at a local brewery

Enjoy it. All of it! Cheers -

Enjoy it. All of it! Cheers –

4. Smell more of what you put in your mouth

5. Ask others what they taste, talking about what you taste too

6. Buy a food or meal out that you’ve never had before

7. Get a trusted friend to help you eat blindfolded or with a listening deadening device

8. Smell trees, plants, flowers, foods, beverages and anything else you wish without tasting them

9. Challenge yourself by naming every smell, aroma, taste and flavor you can – even if it’s “not quite right”

10. Read about flavor, food & drink

11. Attend a local homebrew club meeting

There are so many ways to engage in life. What we enjoy gustatorily is an enormous gift. Make time to savor. Everything.

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What Did You Do Before

What did you do…

Before you enjoyed beer?

Before you decided to try different flavors?

Before you held yourself back saying “I don’t like X”, based on a really old memory?

Before someone helped you rethink what could be possible?

Before you went off the deep end flavor wise?

Before you consciously determined you like beer?

Where did you find flavor?

Where did you find inspiration?

Who helped you learn and grow and expand?

What will you try next?

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Wine Tasting Class Is Good Knowledge For Beer Tasting

If you’re a regular reader here, you may remember a piece I wrote about how attending a wine tasting was a fantastic refresher and teacher to relate to beer tasting.

Well, my friends, I went to another wine tasting event last weekend. And I’m here to share more, again, on how similar the sensory experience execution is. It’s a terrific way to welcome, engage and encourage the education of yourself and others. It also helps build confidence: when you know how to taste one beverage, you can transfer those ideas to another. And another. And then food.

Kara & Greg, Winemakers, teaching the interested more about wine & tasting

Kara & Greg, Winemakers, teaching the interested more about wine & tasting

Here’s what I learned this time courtesy of winemakers Kara and Greg, Wooldridge Creek & Warrick Wines.

  • Fluctuating temperatures are not good for wine. Consistency is best.
  • White Zinfandel is made with the same grapes as red zin, the juice simply spends more ‘time on the skins’ (picking up color).
  • What does “Old Vine” mean? It means the vines are old enough to bear fruit.
  • Trellising grape vines is a recent practice only going back 60+/- years.
  • Hedonistic is a great gustatory word to use!
  • In order to be viable business wise (at least in Southern Oregon) a vineyard needs to be at least 50 acres in size.
  • Tannin’s are natures antioxidants
  • Grapes are one of the very few agriculture crops that have no GMO influence
  • In Europe, they drink by region. Drinking by style is very American.
  • Salivation = heightened senses = better tasting
  • Claret and Meritage are marketing words, with Meritage being a royalty-paid usage.

I encourage you to go taste beer, wine, spirits, sour cream, cheese, chocolate, broccoli and anything else wherein you get to learn about the food featured. Being a ‘smart’ person means keeping your mind and palate open and sharing with others the knowledge you gather.

Education makes the world go round. I’ll drink a glass of wine to that!

p.s. if you wonder what winemakers drink….read this.

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Mmmmm to Swig & Stitch

Last week’s Swig & Stitch menu went like this:

Simple, tasty, enlightening, repeatable.

Like Sandi says, “I think you should do a lot of ‘what if’s’.” She’s right. Get in there and try things.

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Celebrating Home: Contributing Beer Specialist

Cheers today to Karie Engels, creator and brilliant mind behind beautiful, flavorful and useful Celebrating Home.

Karie recently invited me to contribute to the beer side of Celebrating Home and I enthusiastically embraced the opportunity. Why? Don’t I have ‘enough’ to do?

Cheers to Celebrating Home with Karie & Crew!

Cheers to Celebrating Home with Karie & Crew!

Well, yes and this is exactly the sort of contribution WEB is all about. Education, enlightenment and flavor. Encouraging people to celebrate their homes, whatever that is to every one, and with adaptability for those who wish to use the information proffered.

One thing I’m particularly looking forward to is meeting (and noshing and sipping with) the cohorts that Karie has brought together to help more people celebrate home:

Wow! Thanks to Karie and the great colleagues listed above.  ‘Til we raise a glass….

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A Go/at To Cheese

Cheers to day to Cypress Grove Chevre for being a new partner in our educational pursuits. Thank you for the engagement. We’re already very glad to be partnered with Ninkasi Brewing as well.** And beer and cheese are 2 gustatory delights that all of us at WEB fully enjoy.

They have a lot in common too:

  • They’re both alive (ideally not pasteurized)
  • The flavors of both change as they age (for better or worse, if left too long)
  • They’re both versatile, infinitely flexible in uses and great to share

While I could go on, I’ll let this quote say it another way.

Happy enjoyers Barbara, Judy, Ginger & Frank at the WEB Ribbon Cutting & Greeters 3/15/13

Happy enjoyers Barbara, Judy, Ginger & Frank at the WEB Ribbon Cutting & Greeters 3/15/13

At a recent event I hosted, my fine husband was serving beer and managing the food table. The offerings included Humboldt Fog (and Truffle Tremor) by CGC and he heard these words uttered by an obviously very happy guest:

[Humboldt Fog is] “My favorite cheese in the whole world.”

While I shy away from stating favorites, clearly this person has passion for the brand compelled them to share their enthusiasm and gratitude for the plate of it in front of them.

So thanks Cypress Grove and guest! It takes two to taste and we’re so glad you enjoyed it.

Here’s the full menu, per a morning Ribbon Cutting & Chamber Greeters that WEB hosted (thanks to Louie’s for the gracious use of their space).

  • Cypress Grove Chevre Humboldt Fog & Truffle Tremor
  • Locally grown fresh red Bartlett pears and Gala apples
  • Nutty Squash Bread, Dill & Goat Cheese bread, & Chocolate Almond Bread – 2 of 3 made with beer
  • Standing Stone Brewing Company Chocolate Ale, Amber, Brewers Surprise & Oatmeal Stout

**Open offer to other purveyors of fine beer and food who are interested in partnering with us: There’s always room for one more good one! Be in touch.

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ABC’s of Women, Beer and Food: Letter Z

Z is for Zymurgy, the “area of applied science related to fermentation.

Science of fermentation = Zymurgy

Science of fermentation = Zymurgy

While many correlate zymurgy to beer alone, it’s long been part of food as well. How could it not be, what with cultures and societies across the globe utilizing fermentation to prepare and store food and drink.

Fermentation does NOT render anything sanitized – boiling and other methods accomplish sanitization. It does however involve a scientific aspect of what we put in our mouths that’s super fun, tasty and cool to teach others.

I like that Wikipedia provide a simple equation of zymurgy as well:

<br />
C_6 H_{12} O_6 \Rightarrow 2 CO_2 + 2C_2 H_5 OH<br />

There’s a Zymurgy magazine available as well, ala the American Homebrewers Association. If you’re into it, get this resource delivered to your door or inbox.

Fermenting foods requires particular attention, since not all consumed fermented foods are heat processed as to kill lethal bacteria and bugs. Be sure you only go with reputable sources for this information – like the National Center for Home Preservation, OSU Master Food Preserver (I did this 2 years ago), and Cornell University.

Put the date of may 4th on your calender: the AHA’s nationwide Big Brew Day!

Have fun, be safe, and revel in the zymurglogical possibilities!

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ABC’s of Women, Beer and Food: Letter X

To find words that begin with the letter X is interesting to say the least. As it happens, I’ll give you some insight: Urban Dictionary (found here) has a cool site, which is where I ‘found’ the X word today – Xanthuse.



Although UD doesn’t offer pronunciations, and doesn’t have the word registered though they have this similar word, I’d posit that it’s a zee beginning sound. Any word specialists who can help us here – chime in!

In any event, I chose it after scrolling through and reading several x word definitions. One meaning of Xanthuse = “to say, utter or exclaim something in delight or surprise.

Seems a perfectly delicious word to choose in reference to beer and food. Both of these necessary and highly sensory oriented experiences should be delightful. Surprising sometimes? Yes! That’s part of the true joy of enjoying beer and food.  Explorers would have nothing if not for being surprised at what’s around the next corner, what’s in that glass, and what’s on the plate.

Seek out something today that makes you xanthuse. And while it may not enter common vernacular, like beer and food, it’s the unusual and unexpected that create memories.

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ABC’s of Women, Beer and Food: Letter W

Water, water everywhere / And not a drop to drink

What an apropos quote courtesy of the Ancient Mariner. And how suitable when talking about beer and food that we should also discuss water. Rather, we should talk about water first, as it’s our W word today.

Water is indeed the life’s blood of the planet and the creatures on it. It’s a tangible counterpart to Oxygen, which is also necessary in this environment in which we live.

Do you think much about water? Here’s some H2O for thought.

  • On average (and with slightly varying accounts) it take from 5 to 10 gallons of water to make 1 gallon of beer.  Full Sail Brewing is an example of dramatically reducing this consumption – read here. It’s everywhere from growing the ingredients to brewing to cleaning.
  • Think of how often we use water in food growth, production, preparation and clean up. Oof! Project Blue has good info here as does Lucy Saunders’ Great Lakes Water Conservation initiative here.
  • Worldometers has a frighteningly informational water usage page with lots of other linked resources.
Elevate water, respect, reduce, be thoughtful

Elevate water, respect, reduce, be thoughtful

Do your part:

1. Turn off water when washing anything – before you’re actually ready, in between, and immediately after. I’ve got several good friends who turn the tap on full blast and “wash” their dishes. Sometimes this is done before putting them in the *ahem* dishwasher. WTF??!! No no no….what happens here is that the others in the household, sometimes impressionable youngsters see and adopt this practice without thinking. Easier said than done. Once a habit though, it’s automatic to do.

2. THINK about how you can reduce first. Set some time in your schedule to think about where you use water in your life. At home, out and about, traveling, and so on. Really think about it and figure out where you can reduce. It’s simple and you can immediately affect reduction. For instance, we have a 5 gallon bucket next to our shower/tub. It takes about 30 – 45 second for the water to get warm enough to be comfortable to shower in. Instead of letting that fresh safe water go wastefully down the drain, we capture it in the bucket and use it to flush and water plants inside and out.

3. Cisterns anyone?! Brilliant, simple, effective, economical.

When you can actually see the quantity of water you’re both using productively and wasting unnecessarily, you can act. And act we all must.

Never take that precious liquid for granted.

Follow up 3.18.13, additional resources from Lucy Saunders, Great Lakes Water Conservation (thanks Lucy!)

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Portland Women’s Expo 2013

Make no mistake: Women Enjoy Beer.

Testimony was in full force last Saturday at the Portland Convention Center where the Portland Women’s Expo took place. WOW! They’ve been doing the event for some time and clearly the addition of the Women Enjoying Beer Lounge was a very popular addition.

At any one time, between opening at 10 am and about 4 pm+, the Lounge area was packed with great women seeking flavor and fun. 3 to 4 deep, all around the tables – very cool to see!

Our Big Thanks to Chico & the organizers for being open to enhancing the Expo with the Lounge. A Huge Thanks to Maletis Beverage Distributors and the beer brand representatives that made the Beer area pour fluidly all day. Shout out to Ninkasi Brewing and Kind Snacks for adding even more flavor to the day.

Also – Thanks to the Portland Trolley for letting me hop on the Trolley they had present and give some Edutainment to interested attendees. The Beer & Chocolate session filled up that sporty and comfy trolley to be sure! Further proof that women want to learn, have fun learning, and do it in a very social and welcoming setting. FYI – the beers and chocolates we served: SOB Porter & Oakshire Espresso Stout; Dagoba Organic Chocolate Xocolatl, Beaucoup Berries, Roseberry, Dark.

If you were at the Expo and really liked the addition of a beer area, please thank and tell the organizers. Here’s their contact info.

We were thrilled with the partnerships, support and opportunity to participate to support the Portland Women’s Expo Foundation in this endeavor. In fact, we hope they want us back next year – because we’ve already got tuns of ideas flowing to improve and build the Lounge, which increases the fundraising efforts that this event is truly all about.

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ABC’s of Women, Beer and Food: Letter V

Viscosity is a fun word to say. Stretch it out, as you would chewing something wonderful, and it’s sensual and lovely.

Viscocity in beer and food: play!

Viscocity in beer and food: play!

Viscosity has to do with the dynamics of fluid and texture. Okay, so the dictionary definition doesn’t mention texture. Nonetheless, It’s part of my definition. Because when you’re applying the word to savoring beer and foods your chewing, those items become liquidy in your mouth.

Viscous, as in sticky and thick, most certainly applies to texture.

I used to think the only thing viscosity applied to was motor oil. Long are those days past.

Take today’s word and roll it around on your tongue. Preferably with some flavorful beer and food. First one alone, then the other alone. Then marry the two. You’ll get 3 separate and equally interesting experiences.

Cheers to viscosity and the exploration therein. Play with your beer and food and enjoy the many levels of viscousness (another new one!) you can create.

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Soup & Beer at Swig & Stitch

Learn to sew & taste at Swig & Stitch

Learn to sew & taste at Swig & Stitch

What two things do you connect to get a new combination? We’re involved in Swig & Stitch, merging useful sewing techniques with beer & food tastings.

Swig & Stitch Menu 3.5.13

  • Roasted tomato soup with SOB porter
  • Beer barley soup with Widmer Hefeweizen
  • Cream of Mushroom soup with New Belgium’s Dig

The kitchen actually flip flopped by accident – the 2nd & 3rd beers were supposed to be switched. Nonetheless, it was a(nother) new combination again.

Mixing and matching ideas, flavors, education and topics provides a fun and dynamic learning environment.

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Beer & Chocolate: Oregon Chocolate Festival 2013

Mmmmmmmmm. Ooooooooooo! Ahhhhhh!

Sounds that emanated from the Ashland Springs Hotel Grand Ballroom, Conservatory, and Crystal room were harmoniously happy with the offerings at the 9th annual Oregon Chocolate Festival this past weekend.

Glasses and plates up to Karolina of the Springs who started this event 9 years ago. Cassie, Danielle, Jacob, and all the rest of the crew put forth a great and effective effort to show guests a lovely time. Several community partners helped enhance the event as well. Here’s the link to the fest.

beer and chocolate

beer and chocolate

We had the pleasure of providing edutainment both Saturday and Sunday: Beer & Chocolate tastings and pairings. We traveled through the tastings enhanced with great questions asked by the guests. Thanks to everyone who joined us! T’was fun to see some familiar faces return as well. Hope to see you all again next year at the fest.

As promised and is our habit to share, here are the two workshop menus. All beers generously provided by Standing Stone Brewing Company, Ashland OR.

Saturday 3.3.13

  • SSBC I Love Oregon Ale with Dagoba Lemon Ginger Chocolate
  • 2013 Chocolate Festival SSBC Chocolate Ale with Dagoba Xocolatl
  • SSBC Oatmeal Stout with Dagoba Chai Chocolate
  • SSBC Barleywine with Dagoba Roseberry Chocolate

Sunday 3.4.13

  • 2013 Chocolate Festival SSBC Chocolate Ale with Lillie Belle Perfect Illusion Chocolate
  • SSBC Oatmeal Stout with Lillie Belle Stella Blue Chocolate
  • SSBC Barleywine with Lillie Belle Purple Haze Chocolate

Thanks much to Dagoba Chocolates and Lillie Belle Handmade Chocolates for letting us feature their yummy wares.

We also mentioned a few references for learning more about beer:

In the meantime, until next year, call on Women Enjoying Beer for your own events. We’re available to hire to edutain and enjoy “beer and…” whatever you may have in mind.

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Press Release from ROW Adventures

Today’s a great day to register you, family and friends for this coming trip! I’d love to see you along ~



The Best In Family Adventures Just Got Better – ROW Introduces Family “Beer” Tasting Trip

Like ales and lagers of breweries, no two root beers are alike. ROW Adventures introduces a family twist to their popular Craft & Raft adventure on the Rogue River.


Perfect Summer memories: WEB & ROW Family Raft & Craft

Perfect Summer memories: WEB & ROW Family Raft & Craft

COEUR D’ALENE, Idaho – A new and innovative spin on their Craft & Raft™ adventure, ROW Adventures’ “Family” Craft & Raft™ trip marries the thrill of whitewater rafting on Oregon’s Rogue River with exclusive beverage tasting for adults and kids alike. Adults sample a number of delicious craft beers from Oregon breweries, each paired with hors d’oeuvres that complement and enhance the flavors of the brew. Kids get to do just the same with specialty crafted root beer from regional breweries.

“Two things set our trip apart from the other craft beer trips in the area,” explains Peter Grubb, founder of ROW Adventures, “First, we have Ginger Johnson, enthusiastic beer specialist and owner of Women Enjoy Beer, come along with beer, food pairings, and knowledge. Secondly, we’ve decided that these specialty trips should not only be fun if you are over twenty-one!”

The Pacific Northwest is the self-proclaimed king of breweries and there are more than a dozen brands of root beer in the region as well. With variations in flavor distinctions, carbonation, and sweetness, each root beer brand (like beer) is unique.

So, what makes root beer taste like root beer? Here are the basic components:

•  Anise: Licorice flavor

•  Sarsaparilla: A bitter root that lends the root beer flavor

•  Birch oil: Made from the sap of birch trees; lends a flavor similar to teaberry

•  Wintergreen: Minty flavor often found in chewing gum

•  Sassafras: A deep, bitter flavor derived from the sassafras tree

•  Vanilla extract: Bourbon or Tahitian; gives root beer its distinct creaminess


great times on the Rogue River

This trip is set to be offered July 20, 2013. The Rogue River is a premier whitewater destination and offers the only summer lodge to lodge rafting vacation in the United States.  Spaces are limited.

To learn more about ROW Adventures, visit:; call 800-451-6034; or e-mail For other media, press inquiries, or photos please contact Mychal Ferger.


ROW Adventures, voted the World’s Best Tour Operator by Travel + Leisure Magazine readers in 2012, began as a whitewater rafting company in Idaho in 1979. ROW now operates adventures throughout the world in 17 different countries emphasizing water adventures. ROW founders Peter Grubb and Betsy Bowen raised their two children on the rivers, lakes, and forests of the Northern Rockies. Through their own outdoor adventure experience as parents, they developed family-oriented itineraries that emphasize nurturing relationships with oneself, family, and nature.

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ABC’s of Women, Beer and Food: Letter U

U better believe this letter’s important! It’s the first part of the shortened enemy of beer: UV, other wide fully named ultraviolet. As in light.

So why is light an unwitting enemy of beer? Here’s a good paragraph that explains it.

As I understand it, lighting the form of fluorescent and sunlight can be equal parties in the commonly called “skunking” (per light damage).

protect and respect your beer and food

protect and respect your beer and food

It’s a perfect reason to embrace draft beer – straight from the brewery – as well as from kegs. Canned beer of today is a completely different animal than yesteryear too – so get over any inhibitions or incorrect prejudices and embrace canned beer.

The key, of course, is to decant all beer. It’s not meant to be fully enjoyed in the package. The package is designed to transport, not serve. Treat the beer right and pour it in a glass.

With food, light can create both the raw ingredients in helping it grow and damage it on the fruition side. Be careful to know what and when to protect your food from sunlight in particular. It was spoil foods very quickly which, unlike beer, can have lethal ramifications. when in doubt, throw it out (the compost can most likely handle it).

So be enlightened – simply be aware and careful of how light affects beer and food. A lot of love, sweat and tears line the path of delivery to our awaiting mouths.

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Swig & Stitch Menu Febrewary 2013

Another successful and well attended Swig & Stitch went off without a hitch this week. Thanks to the veteran event goers that come back repeatedly. Teresa, Karen, and the rest – you’re sooooo much fun! Thanks to the new folks who embrace the idea – and become veterans. A willing and open-minded audience is a genuine treat!

Since beer is social, we started the night with a singing of Hoppy Beerthday to Sandi, truly a person of vision. It’s an honor and pleasure to do these events with her.

Here’s the Beer & Salads menu we enjoyed at our ever gracious host, 4 Daughters Irish Pub.

  1. Lagunitas IPA with mixed green salad and huckleberry vinaigrette. Why: Lagunitas IPA is a go to IPA for me: balanced, flavorful, consistently delicious
  2. Sierra Nevada Ruthless Rye with baby spinach salad and candied walnuts. Why: Rye provides “signature spicy, black-pepper-like flavors and complex dryness”, courtesy SNBC.
  3. SOB Porter with mixed greens and balsamic vinaigrette and bacon bits.  Why: A deep porter complements a mature balsamic vinaigrette very nicely and is usually unexpected.

Care to join us next time? Contact Fabric of Vision for registration.

Want to have this (trademarked) concept come to you? Get in touch with me directly.

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ABC’s of Women, Beer and Food: Letter T

T for Tongue today.

Our tongue is a fascinating organ that’s really underappreciated and oft abused. Or at least neglected in recognition of how it serves us.

P1040877For beer and food, the tongue participates in mouthfeel, flavor, and temperature. These three things alone are a full time job! Especially if you really enjoy either or both solids and liquids as it pleases you.  And it seems the tongue has been the object of a bit of rethinking and reassigning, if you will, areas of flavor perception. Here’s one article on it.

Whatever way your tongue flaps, know it’s a contributor to the enjoyment in life of beer and food. We need nourishment to keep us alive, keep us healthy, and make us able to to everything else.

Take good care of your tongue. Chances are good it’ll return the flavor, er – favor.

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