Comments: Texas Taste

Okay, I'll give you that one! Forgot about Shiner Bock - It's been a long time.

Posted by Robert the Llama Butcher at April 7, 2004 01:22 PM

In our college years, I would have agreed. But since The Gambrinus Company of San Antonio bought Shiner, I have to go with a real Texas brewery, namely St. Arnolds.

Posted by JB at April 7, 2004 03:12 PM

I haven't really noticed any sort of fall-off in Shiner's quality, and they still brew it at the little old brewery. If they ever start brewing it under license elsewhere, then I might demote it.

You do have a point about Saint Arnolds (first time I saw it, appropriately, was when HEB opened their new Central Market in Plano). All their flavors are good, but the "Lawnmower" is my favorite. Great story printed on the bottle about the miracle of the never-dry beer mug at Saint Arnold's funeral procession, too.

Posted by John Lanius at April 7, 2004 03:36 PM

Lone Star! Good lord, you may as well use Pabst Blue Ribbon, Coors, or Shaffer Light!

And with the recipe mentioned, to paraphrase Clara Peller, "Where's the heat?!".

Posted by JP at April 7, 2004 03:40 PM

1) Central Market rules.
2) If you haven't tried St Arnold's root beer yet you should, although a during a taste test with my friends we couldn't decide between that and IBC.
3) 3 tablespoons of chili powder might be a little weak; one recipe book I've got recommended 1 tablespoon plus 2 jalapenos. Hmm, chili for dinner sounds good.

Posted by JB at April 7, 2004 07:12 PM

Novelty meat? Never tried that in a chilli. I make do with grass-fed-beef. And Kangaroo, of course.

Posted by Alan E Brain at April 8, 2004 11:07 AM

Any chili not made with genuine road kill is not fit to eat. In fact, adding anything to road kill is a tragedy. All beer is good, provided the master doesn't catch you lapping from his can.

Posted by Bill Bulldog at April 12, 2004 10:55 PM
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