Nathan Berrong works at CNN's satellite desk and this is the first installment of his beer column. Drink up.
I just popped the cap off of a Terrapin Coffee Oatmeal Stout (or a “Wake 'N' Bake” to the beer savvy) and poured it into my favorite glass. I’m hoping it will give me some clarity and inspiration to write about one of my favorite topics – beer.
I can talk about beer for hours. I can talk about how beer always seems to taste a little better if you’re around good people or how some of the most respected beer in the world is brewed by Trappist monks, whose entire life consists of silence, prayer, and brewing phenomenal beer. I can go on about how certain beers taste better if you try them years after they’ve been bottled or kegged and how you haven’t really experienced a good stinky blue cheese until you’ve washed it down with a creamy stout. I can muse on how I don’t remember what the inside of the Basilica of the Holy Blood looks like, but I can distinctly recall the look, the smell, and the taste of what I had to drink at 't Brugs Beertje, one of the most renowned pubs in the world, also located in Bruges.
I can talk about beer, not because it tastes so damn good (which it does), but because of what it brings out in me. It incites adventure, in the form of traveling to beer destinations and creativity when I try new and different styles and end up being inspired by them. It fosters community, as nothing quite brings people together more than a shared brew and motivates as I’m always ready to cut the grass or climb into the attic when I know a beer is waiting for me upon finishing.
Amen, Mr. Price. Amen.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
With just a couple days left, we're milking National Grilled Cheese Month for all it's worth - and for gouda reason. Bread, butter (or mayonnaise, depending on how you roll) and cheese - that's all a guy or gal really needs to turn a humdrum old loaf into a modern-day, ooey-gooey Mona Cheesa.
Here to help us fully behold the power of (grilled) cheese is Spencer Rubin. Rubin is the managing partner of Melt Shop in New York City where it's all grilled cheese, all the time - with a few milkshakes and bowls of tomato soup thrown in here and there.
Five Tips for a Not-So Traditional Grilled Cheese: Spencer Rubin
Sink your teeth into today's top stories from around the globe.
Previously – Everybody must get sconed
See more small business success stories from Morning Express with Robin Meade
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Even if you’re no Phillie Phanatic, celebrate April 26 like you’re from the City of Brotherly Love because today is National Pretzel Day.
Whether you take yours with a crunch on the run or enjoy nothing more than a big softie with a side of mustard, today's the day to get twisty with it.
Be sure to check a soft pretzel vendor near you because they just might be giving away this international star of snacking to celebrate – Pretzelmaker and Philly Pretzel Factory locations will for sure.
Want to make your own? Try this recipe from King Arthur Flour: brush with butter and devour right off the pan. They’re also great to bake and smuggle inside summer concerts – if you’re into that kind of epicurean adventure.
Just be sure to wash these salty knots down with your favorite beverage. Otherwise, you might end up channeling your inner Cosmo Kramer. “These pretzels are makin’ me thirsty!”
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