The beer: ML209 The brewer: Four Peaks Brewing Co. Style: American Malt Liquor ABV: 8.2 percent Malt liquor isn’t a style that’s often touched by craft brewers, mainly because the general public defines them as cheap, crappy-tasting alcohol delivery engines — decidedly un-craft. But when enterprising brewers do get their…
The beer: ParabolaThe brewer: Firestone Walker Brewing CompanyStyle: Barrel-Aged Russian Imperial StoutABV: 13 percent Until last year, Parabola — Firestone Walker’s now-beloved imperial stout — existed only on draft in Paso Robles and as a component of the brewery’s occasional anniversary blends. 2011 marks the second wide release of the…
There is no food in my refrigerator. Fruits are relegated to the cupboard; cheeses and deli meats turned away entirely. There’s a lone gallon of milk and a sad, half-empty bottle of ketchup on the door shelf, but that’s it. It’s not that I don’t eat; I just feel that…
Yesterday we met Bruce Durack, the industry vet who’s mixing up margaritas at Los Sombreros. Today he shares with us the recipes for three of the Mexican eatery’s drinks that, beginning next month, will be part of a margarita flight offered all summer long. “Just like you get wine flights,…
The Tender: Bruce DurackThe Bar: Los Sombreros (2534 N. Scottsdale Rd., 480-994-1799)The Pedigree: Durack’s a Scottsdale native and has been tending bar here since the tender age of 19. In the 35 years since, he’s been everywhere from fish houses like the Salt Cellar and neighborhood places like Harry & Steve’s…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
The tenth iteration of Ignite Phoenix went down Friday night. If you’ve never been, Ignite’s an event at which 18 presenters, chosen from a large number of public submissions, share their passions. The people on stage get just 5 minutes to convey their message while slides flash rapid fire on…
Bad beer comes in cans. There’s no denying it — images of sloppy NASCAR fans and drunken frat boys have done much to taint the perception of canned beer, as has the mass-market swill that’s often inside. But in recent years there’s been a canning revolution — a “canversion,” if…
Yesterday we met Joseph Wasneksi, the better-looking twin who pours drinks at Scottsdale’s AZ88. Today he shares with us the recipe for the bar’s Mint Julep, perfect for watching horse races or cooling down on a summer night. AZ88 makes use of the same style of silver glass as you…
The Tender: Joseph Wasneski The Bar: AZ88 – 7353 E. Scottsdale Mall, 480-994-5576 The Pedigree: Five years ago, Wasneski stumbled upon AZ88 during a night of drinking. He fell in love with the place but had zero experience, so he spent a couple weeks at Tempe’s Bartending Academy to build…
Neener, neener. We’re still three days out from the official release of Four Peaks Hop Knot in cans, but our crew from Chow Bella (and a slew of other volunteers) got the chance to taste the new aluminum-housed brew at last night’s “Can Kicks Glass” Hop Knot Taste Test. We…
The AmeriCAN Canned Craft Beer Festival comes in two parts. The festival portion — wherein we all get to taste the canned goodness — will go down this Saturday. The judging portion, for which certified tasters from around the Valley were gathered to review beers sent by breweries far and wide, happened…
Yesterday we met Nathan Thompson, the artisan crafting drinks at Nobuo at Teeter House. Today he shares with us the recipe for an as-yet-unnamed drink that will be appearing on the cocktail menu later this month. It’s a liquor-heavy cocktail made with shochu, a drink related to sake, though while…
The Tender: Nathan ThompsonThe Bar: Nobuo at Teeter House (622 East Adams St., 602-254-0600)The Pedigree: Though he went to film school and holds a bachelor’s degree in history, Thompson’s cocktail education came at a neighborhood restaurant in Mesa, where the owner either “just didn’t care or lost interest” in the…
Earlier today we met Jeff Norman, the man who makes sure your Jack Daniel’s tastes like it should. Now he shares with us the recipe for Jack’s Tennessee Honey Tea, a refreshing, snappy drink for hot summer afternoons. The ingredients:1 oz. Jack Daniel’s Tennessee Honey½ oz. Cinnamon Schnapps½ oz. Triple…
The Tender: Jeff Norman The Bar: Jack Daniel Distillery, makers of Jack Daniel’s Old No. 7 Tennessee Whiskey and other liquors, Lynchburg, Tennessee The Pedigree: Norman isn’t actually a bartender at all, though he does work extensively with liquor — whiskey, to be specific, and Jack Daniel’s, to be precise…
Yesterday we met Marcus Johnson, who tends bar at Four Peaks in both Tempe and Scottsdale. Today he shares with us the recipe for the Sippy-Go-Naked, a creation of Four Peaks’ brewers that’s become popular with people in the know. “It started out as a drink that was just known…
The Tender: Marcus Johnson The Bar: Four Peaks Brewing Company (1340 E. 8th St., 480-303-9967) and Four Peaks Grill & Tap (15730 N. Pima Road, 480-991-1795) The Pedigree: Johnson had several Joe jobs (mostly work for security agencies and retail) before landing a gig at Four Peaks nearly seven years…
Yesterday we met Billy Bessinger, bar manager at RnR in Scottsdale. Today he shares with us the recipe for the Berry Hot Mess, a gin-based cocktail made with blackberries and jalapeno for a sweet, zesty experience. “You can taste the heat, but it’s not a spicy drink,” Bessinger says. “It’s good…
Billy Bessinger is probably more educated than you. An Arizona State graduate, he has a bachelor’s in real estate as well as an M.B.A. — but after trying his hand at the corporate world, he realized bartending was still the best gig in town — luckily for us. Now a…
A rising tide lifts all boats — at least in the craft beer industry. That refreshing business ethos was the main gist of a lecture given by Mitch Steele, head brewer of Stone Brewing Co., as he spoke Friday to students in Arizona State’s “Cultural and Chemical History of Beer”…
The Spot: Mellow Mushroom, 740 S. Mill Ave., 480-967-6355www.mellowmushroom.com The Hours: Monday-Friday 3-6 p.m. and every day 10 p.m.-close The Details: Foodwise, you’ve got a quirky mix of pizza, calzones and hoagies. There’s also a killer beer menu, with more than 40 brews on draft and an equally buxom bottle…
