A Book & A Beer – Silver Nitrate by Silvia Moreno-Garcia

Silvia Moreno-Garcia know how to bring out dread and horror in her novels and Silver Nitrate is no exception.  You have three people down on their career luck and an unfinished horror movie with occult and Nazi leanings might be the reason why.

Montserrat and Tristán are our main protagonists switching from lead to sidekick in different chapters.  Montserrat is stuck in a deteriorating job as a sound engineer and Tristán is damaged goods as an actor due to a terrible accident ten years before.  But the childhood chums can (mostly) count on each other for support fighting an oncoming evil.

Silver Nitrate has a lot of set-up and character work to get through before the action can really take off as the book finishes.  I would have liked to see that action take place earlier as the revelations and new characters pile up near the end but I do understand that the relationship section needs to be built up to create sympathy for the leads.  I found both of them a little too annoying until the end when they come to a new part of their journey.  

But that is the only mark against what is a fine gothic horror story and a very appropriate book for October.

For beer, I would start off with the obvious. Mexican craft beer. Here in L.A. we get a few beers from small producers in Mexico so they would be perfect. Since it is a creepy book, you might want to get something that creeps you out. Maybe you don’t like Gose. Find one with American adjuncts like sea salt and cucumber.

Just make sure to not jump in fright. You don’t want to spill precious beer.

Tijuana Brewery Primer

I have seen other L.A. and San Diego beer writers journey to our neighbors to the south to check out what Mexico (Tijuana specifically) can add to craft beer and it is on my list to do as well and one way that it will be easier is if you take this handy list written by Beth Demmon with you.

A Book & A Beer – The Mezcal Rush


http://www.powells.com/book/mezcal-rush-explorations-in-agave-county-9781619028449/62-0
I was perusing the new food and bev. books at the renovated Glendale Central Library when I noticed The Mezcal Rush tucked in amongst the choices. Not knowing much about either the drink or the author, I took a flyer and checked it out.

Writer Granville Greene takes you to far flung points in the hinterlands of Mexico to mezcal fabricas to introduce us to the maestro mezcaleros who create this agave based spirit. Very distinct from the tequila that Americans know about.

Along the way we learn the process of making Mezcal and the people who make it and their differing opinions on it.

I learned about the diversity of agave plants. Their biology and their destruction and preservation. I learned about what makes Mezcal separate from tequila and the different style variants and I learned about how it is blended and marketed and sold to bars and restaurants for prices north of $100 while the distiller might live in a town with one phone. I also learned that I would make a crappy artisanal Mezcal maker and would probably end up stuck on the spines of an agave. Even weirder still, I learned there is a Mezcal made with poultry and spices called pechuga.

Greene writes with wonder throughout. He treads a fine line between participant, friend, fan and drinker to bring the inside story to those who don’t know about it. He hits several sub-themes that craft beer fans will recognize and though he sometimes prods a particular point a bit hard, still does not come across as preachy. The agave illustrations are really cool as the chapter breaks but I wish there were photos of the fabricas and the people and of the agave harvesting. That would have added another layer to a fascinating tale.

To pair with this dive into the world of Mezcal, the first stop would be Coronitas. The stubby bottles of Corona that are referenced as the drink of choice from small town to small town.

Closer to home, I would pick Foam Top Cream Ale from Beachwood Brewing. There is a Mezcal variant called Crema that made me think of cream ales.

Since I have not seen an agave beer or a beer aged in Mezcal barrels, I will have to recommend Tequila Merkin from Firestone a Walker as a close substitute. But when you drink it, remind yourself that tequila is to Mezcal what an ale is to a lager.

Review – Cabotella from Baja Brewing

I didn’t quite know what to expect from this beer. Cabotella is the flagship of Baja Brewing of which I knew little about until the beer arrived at my doorstep.
IMG_3803
I was expecting light to watery. Hoping for more, secretly. And what I tasted was quite strange. But not in a bad way at all. It was very grainy yet had notes that reminded me of Naughty Sauce from Noble. It was no blonde for sure and I wouldn’t consider it a thirst-quencher in the model of a kolsch or crisp pilsner. It is also a bit too much for food in my opinion because of the malt heaviness and sweetness. Though it would be interesting to taste it on nitro to see if that amps it up.

DisclaimerThis beer was provided free of charge for review.

World Cup + World Beer – Mexico

world_cup_2010_logo

TODAY: MEXICO V. FRANCE

While you root for the tri-color, you could choose to enjoy a nice pint of Bohemia. A 5.3 ABV German style pilsner from Cervecería Cuauhtémoc Moctezuma. Considering the lackluster choices like Corona or Sol, this is probably your best bet.

bohemia-clasica

What's in the 'fridge?

One from Mexico and one from Washington state..
honey

Nice Amber ale with just a touch of sweetness. This would go well with sweet BBQ. Easy to drink and not bland like some ambers can get.

3385861537_1b006d3df5

From Red Hook brewery, this is another amber type beer. Nice to drink but lacks a little something. Not bad but I could certainly find more bold tastes in the beer aisle.