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Beyond wine for holiday dinner

Posted by admin | News | Posted on November 14th, 2007

The News Review:

- Beyond wine for holiday dinner
- Beer Man: State brewer makes a good Point with Winter Ale
- The Latest From Boulder Beer bovoid Empirical Stout

Beyond wine for holiday dinner
Los Angeles Times – Nov 14, 2007
Now that craft beers and spirits are pushing wine for a spot on the drink menu the task is more interesting as well. Until recently the consensus of beverage gurus was that wine ruled the day. The standard safe recommendations for Thanksgiving wine were sauvignon blanc for the white pinot noir for the red. The more daring types pointed toward riesling or gewürztraminer (if you could pronounce it you could drink it) for the whites and zinfandel for the red. The cult of chardonnay sippers was always a force pushing its view that every dish even green beans with mushrooms improves with a glass or two of this buttery wine… I started with a sparkler from California then opened a sauvignon blanc from New Zealand to appease the white-wine drinkers and uncorked a California zinfandel for the red-wine zealots. Sometimes I poured a port with dessert. Yet a few years ago I began experimenting with craft beers sipping them with traditional Thanksgiving fare. That changed my Thanksgiving beverage outlook. The biggest change came during dessert. I tried Brooklyn Black Chocolate Stout paired with a piece of pumpkin pie. The coffee and chocolate flavors of the stout had a great time in my mouth matching the richness of the pie.

Beer Man: State brewer makes a good Point with Winter Ale
postcrescent.com – Nov 14, 2007
The regular Point lager still stands up well against the major U. producers and the brewery has been producing specialty beers in recent years with varying success. Point has knocked the barrel out of the park with its St.

The Latest From Boulder Beer bovoid Empirical Stout
BeerAdvocate.com – Nov 14, 2007
Tastings & ReviewsRecent TastingsBest of BATravel & EventsBeerFly | DirectoryBeer CalendarCommunityJoin BeerAdvocateBeer ForumGroupsGatherings. What in the world is an obovoid?bovoid: An ovoid with the broad end toward the apexAnd why an “empirical” stout?Empirical: Relying on experience or observation alone often without dueregard for system and theoryEmpirical evidence has shown the brewers at Boulder Beer Company that beer fans across the country are going to love bovoid Empirical Stout an oak-aged oatmeal stout as dark in color as deep space. Aging bovoid on oak adds an earthy character to the roasted notes and bittersweet chocolate finish derived from the black and chocolate malts. bovoid has a rich mouthfeel and pours a creamy off-white color head.