Tapper Pub in Tampa. I spotted Lionshead a few months ago at Key Food, and had to give it a try because (1) it has a name similar (one word instead of two) to that of one of the two greatest bars that ever existed, and (2) the price was right.
So, here are my tasting notes:
Yuengling Traditional Lager:
Color: rich amber (I later found that it's described just so on the brewery's website, but, I swear, this was my description without any prompting).
Head: ample and long-lasting.
Aroma: floral, with yeast undertones.
Flavor: crisp start, toasty finish with some lingering hop bitterness; good hop/malt balance.
Summary: A satisfying, well-made lager with good body and flavor.
Lionshead Deluxe Pilsner Beer:
Color: deep gold.
Head: modest; collapsed quickly.
Aroma: sweet, with malt and yeast undertones.
Flavor: hops and malt both subdued; overtones of honeydew melon.
Summary: As we say in Brooklyn: meh! (This is a step above feh!) Not bad, but nothing special. According to the brewery's website, corn is used along with barley in making this beer, as in many mass-market American pilsners.
"[A] delightfully named blog", (Sewell Chan, New York Times). "[R]elentlessly eclectic", (Gary, Iowa City). Taxing your attention span since 2005.
Saturday, February 19, 2011
Two Pennsylvania beers: Yuengling and Lionshead
Posted by Claude Scales at 11:55 PM No comments:
Labels: Food and Wine, Pennsylvania
Hepzibah surveys the scene.
Posted by Claude Scales at 3:32 PM No comments:
Labels: Cute Animals, Photography
Wednesday, February 16, 2011
Meat in vats: first step toward celebrity cannibalism?
This item on MSNBC cites a "yuck factor" as the principal impediment to getting people to eat meat cultured in vitro from cells taken from food animals, rather than grown "on the hoof" or claw, as the case may be. While I doubt I'd yet go to Key Food for a couple pounds of "charlem" (Charleston engineered meat) made from
It's not the notion that this is a product of technology rather than traditional agriculture that gives me pause. Instead, it's a "slippery slope" argument. Usually, I'm not fond of these; so long as reasonable people like me are around to draw the appropriate lines, they'll get drawn. Still, I remember an idea from the fertile mind of Samuel R. Delany (photo at left). In his novel Stars in My Pocket Like Grains of Sand, he posits a future galactic civilization that, of course, has technology far beyond ours in all respects, including the ability to grow meat in vats. It's a minor point in this very complex novel, which concerns Rat Korga, the sole survivor of a disaster that destroys a planet. After his rescue, Korga is taken to the planet Morgre, in the company of an "industrial diplomat", Marq Dyeth. As Dyeth and Korga are walking together, they are approached by a member of the Butchers' Union, Si'id.
myoblasts — embryonic cells that develop into muscle tissue — from turkey...bathed...in a nutrient bath of bovine serum on a scaffold made of chitosan (a common polymer found in nature)[,]I wouldn't be averse to trying it. I could be more favorably inclined once Dr. Vladimir Mironov, the scientist at the Medical University of South Carolina who is working on this project (with funding from PETA) finds out how to add fat for "marbling" and "a vascular system so that interior cells can receive oxygen [that] will enable the growth of steak, say, instead of just thin strips of muscle tissue."
Excuse me, Marq...I have hungered all day for this honor... . But then, it's clear, the whole of Morgre has developed an appetite for our fine friend. ...We are all famished for a taste of that survival.Si'id then takes a "sampling knife" from her pocket and, before Dyeth or Korga can object, secures a flesh sample from Korga's arm, leaving only a small cut.
"Oh, thank you!" Si'id exclaimed. "Yes, a beautiful sample. We will savor the complexities of your flesh for years to come, and it will lend its subtleties to many complex meals."Delany saw that the ability to grow meat in vats meant the ability to grow any meat in vitro. Combine this with the old observation that, when you're a celebrity, everyone wants a piece of you, and it's easy to see a future in which "What's for dinner?" can come down to a choice between beefsteak and a slice of Sandra Bullock.
Posted by Claude Scales at 12:19 AM 4 comments:
Labels: Biotechnology, Food and Wine, Philosophy
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