Ultimately, as many have suggested, you must choose what you like, as long as it matches reasonably well with the meal.
At the same time, you have to work with what’s on hand. Part of the problem with the well-meaning advice-givers is that beer is so regional that 80% of what’s recommended to me is outside my reach. Whether it’s Bell’s from the Midwest or Lost Abbey from the West Coast, or any one of many places in between, there are many well-known and highly respected holiday-appropriate beers that simply are not available in Connecticut. Read the rest of this entry…
I know, this is a beer blog. Why would there be a post about wine? What do I know about wine?
Admittedly, not much. But I might start to learn one day.
Every journey must start with a single step. For me, that first step of my journey into wine making is an almost trivially simple recipe for apple wine. The recipe’s author actually calls it “Apfelwein” – German apple wine.