The message about root beer made me think about the great ginger ales I have had. The best was Jamaica Dry, which came in a green bottles with red and white printing.

Yes, Ern, It sounds like you have bumped into Ralph (he’s a big guy, with light brown/slightly reddish hair. The mall (and the attendant spillover crowds from the Loew’s theater) has changed the feel of WAH a bit, but...

I’ve also had a dish purporting to be a Hot Brown that had ale in it — kind of like a Welsh Rarebit. It was very yummy, but not authentic, I think.

Hoffman’s! yes I do, great cream soda too.... WHat about Cott’s (“It's Cott to be Good!”) ginger ale? That was good stuff too... My partner used to live (until about 3 yrs ago) in COrvallis, OR not far from...

A little pricey, but they have my favorite fish & chips in LA County. Big fresh cod filet in a golden brown Bass ale batter. I like their small side salad too with walnuts, sliced mushroom, and bleu cheese.

If the choice is Schwelmer lager or Newcastle Brown Ale, I’ll have the Schwelmer.

That was my post, and I actually found some on sale at Pathmark last week for $1.49! (Dr. Brown's was also on sale, but alas they didn’t have KP Black Cherry, although I did see the 6 packs in my local Supersol for $2.99,...

displayed why it has attracted a fanatical local following. Pallets of bagged “premium 2 row malt” surrounded the party goers while they were traeted to unlimited pints of the heavily hopped and bitter Public Enemy...

Celery tonic. It goes with deli usually. Does anyone else crave it? I want to make a syrup so I can have my own home-made celery seed soda. I once made ginger syrup (a by-product of making candied ginger) that became killer...

Samuel Smiths – Nut Brown Ale, Oatmeal Stout, Taddy Porter Stone – Levitation Ale, Smoked Porter, Pale Ale Belhaven – St. Andrews Ale Chimay – Red label, White label Fullers – ESB, London Pride Any of...

I’ve got to think an IPA that hoppy, and a Winter Ale with a fairly high ABV, would both have VERY long shelf lives, especially in brown bottles.

Ok, the meat is brining, and the maple syrup is infusing (happily I harvested the rosemary yesterday, what remains is covered with frost this morning!). What’s the consensus on type of broth to use, brand of ale, whether to...

Amen! One of my buddies ordered a round of Bass at a bar a couple weekends ago (the first I’ve had since my semester in London in 2005). The resulting beer was reminiscent of a skunked Newcastle Brown mixed with a shooter...

I had this it a local raw restaurant – and subsequently duplicated it at home. Simple but surprisingly refreshing – if you like ginger. In the past when I’ve made homemade ginger ale, I’ve cooked down a...

Somebody mentioned something about P+B+J on saltines and it immediately fired up the image of another dish with saltines that I really like, the infamous “Cheese Plate” served at McSorley’s Old Ale house in the...