Great story, thank you for sharing. i really enjoyed that

My pleasure, except that the Q wasn't that good! The
beers were mostly enjoyable, even the IPAs, which were
not bizarrely hopped; of course, I didn't order the
TIPA pr any major weirdnesses. I've had ales with IBUs
approaching triple digits, and I go, what were they
thinking?

Malt-rich englishy darks. care to share some examples?

Sure, anything from the American brewerys' Octoberfests,
which tend to be untrue to the style (though I do enjoy
real Oktoberfests, Starkbiers, and even ordinary Dunkels,
such as the Warsteiner that is a favorite in the Shipp
house, which I visit a couple times a year at least).
I enjoy brown ales that emulate Newcastle, also strong
ales if not too hopped (somehow these kids think that
strong and hoppy need to go together). I have no favorites
but will drink anything of the sort from Shiner bock
(probably the most misleading name ever) to Maximator.

Interesting. where do you draw the line on the hops?

I typically draw the line at reds. My town seriouslly has an IPA

fetish. Some

But in recent years - comporting with the trend described
above - regular beers are trespassing into IPA territory,
with APAs so called leading the charge.

brewhouses will only do them. IPA, double IPA, session IPA, IPA this,

IPA that,

oh and a special IPA with some customer's name on it. So I typically

skip the

brew houses that do only ipas or sours.

And IPA now covers a multitude of sins: when I started
drinking Ballantine IPA in the '70s, it probably went
maybe 30-40 IBU, just double a regular beer and less than
Sam Adams lager, say, would rate now. Speaking of which,
for a while Sam Boston ale was everywhere, and it was a
go-to, but now Boston lager with less malt and similar
hopping, so it tastes bitterer and less sweet, has pretty
much taken over the niche; I'll still drink it, but not
preferentially.

Sacramento, CA has about 80 brew houses now, so they come and go. One can't afford to suck when yo'ure' no long the only game in town. For the

longest time

we had 3 breweries in the entire region. The beer largely sucked. They no

What were the names of the three dinosaurs?

longer exiset despite many years. No brand loyalty existed because they

were

the only game in town. That didn't buy loyalty, it bought people

craving beer

even if it sucked it was better than domestic canned swill.

Hence the sudden efflorescence of 80 entrepreneurs.
Some of them will shrivel up, and we can hope that
the survivors have the best product - though we know
that the big winners will be those with good
advertising and a big social media presence.

Los Venganza Del Alamo
categories: championship, chili, texas, stews, main
yield: 1 batch

1 Tb oregano
2 Tb paprika
2 Tb MSG
11 Tb Gebhardt chili powder
4 Tb cumin
4 Tb beef bouillon, instant, crushed
3 cn beer
2 lb pork, cubed
2 lb chuck, cubed
6 lb ground rump
4 lg onions, finely chopped
10 cloves garlic, finely chopped
1/2 c Wesson oil or kidney suet
1 ts mole, powdered AKA mole poblano
1 Tb sugar
2 ts coriander seeds, ground
1 ts Tabasco sauce
8 oz Hunt's tomato sauce
1 Tb masa harina
salt to taste

In a large pot, add paprika, oregano, MSG, chili powder,
cumin, beef bouillon, beer and 2 c water. Let simmer. In
a separate skillet, brown 1 1/2 lb meat with 1 Tb oil or
kidney suet until meat is light brown. Drain and add to
simmering spices. Continue until all meat has been added.

Saute chopped onions and garlic in 1 Tb oil or kidney
suet. Add spices and meat mixture. Add water as needed.
Simmer 2 hr. Add mole, sugar, coriander, and tomato
sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste
and add to chili. Add salt to taste. simmer 30 min. For
hotter chili, add additional Tabasco to taste.

Note from UPI article on the 1982 victory: Pfeiffer
reminds that, "if you know beans about chili, you
know there ain't no beans."

after Bill Pfeiffer, 16th Annual World's Championship Recipe
via Thomas Fink (and other sources, some reliable)
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