Hop Head Said - A Blog by Curtis: When Beer Goes Bad

Last week I came across a bad beer, which happens every once in a while. So, I did what I think every brewery would want us to do, I e-mailed the brewers and told them about my experience. I included all the important info: production date of the beer, store where I purchased the beer, and conditions in the store. I did this for two reasons. Probably the most important reason was that I really wanted them to know that this particular beer wasn’t being treated well at that store. Also, I wanted them to know that I hadn’t been discouraged by the experience and that I was looking forward to tasting a fresh sample soon.

The brewery responded the very next day apologizing for my experience and wanted me to understand (as well as I want you to understand) that they have little control over their beers once it is delivered to the stores. After delivery, it is then up to the storeowner to take care of his/her inventory. Certainly, some do it better than others and this can have an unfair impact on a brewery especially if you decide not to buy their beer again.

The brewer also invited me to stop by their brewery and told me they would be happy to replace my bottle with a fresh one. However, before you go and start complaining to breweries about their beer in hopes of a replacement, you need to keep a few things in mind:

• Do you know the beer style you are drinking? Maybe it IS supposed to taste like that.
• Give a detailed description of your tasting experience to explain the flavors you did taste. This will help the brewers identify any problem.
• Tell the brewer where you bought the beer. They may consider changing vendors if enough people complain about the conditions.
• Don’t judge the brewery by that one beer.
• Don’t rant if want to be taken seriously.

I decided to use this recent experience as an excuse to explain three common off-flavors found in beers. Also, at the end of each description I indicate who you should contact if you do encounter any of them.

Oxidation happens when oxygen is introduced into the beer sometime after fermentation and before it is consumed. The resulting taste is something like wet cardboard or paper (don’t ask me how I know what that tastes like). Generally bottles or cans are flushed with CO2 before filling to avoid oxidation. This is also why beertenders will overflow your growler when they fill it up. This purges any O2 out of the bottle so your beer won’t oxidize before you drink it. Unfortunately there isn’t anyway to tell if the beer you have in your hand is oxidized until you open it. The good news is that this off-flavor is very rare. Contact the brewery if you encounter this off-flavor.

Light struck is a term used to describe a beer that has been exposed to ultra-violet (UV) light. UV light causes a chemical break down, which in turn releases previously hidden sulfur compounds out of the beer. The resulting taste and aroma is reminiscent of skunk (again, don’t ask me how I know what that tastes like). This is especially problematic for beers in clear or green bottles because they filter out very little UV light. Unprotected beer can be “skunked” in a matter of minutes and can easily happen to the beer that is in your glass especially if you are outside enjoying the warm SoCal sun. Unfortunately there is no way to tell if a beer is skunked before you buy it but you can reduces the chances if you avoid bottled beer that is sitting out in the sunlight or under florescent lighting. Reach for the bottles packaged in boxes or the ones toward the back of the shelf in the dark. Oh yeah, and keep your beer in the shade. Contact the storeowner and notify brewery if you encounter this off-flavor.

Bacterial infections happen when sanitation breaks down during the brewing or the bottling phase and bacteria is introduced into the beer. Bacteria will eat any sugar left over from fermentation, which will destroy the malty flavors and body of a beer causing it to become “thin” and almost watery. If the contaminated beer is stored for an extended period of time it can also cause the beer to over carbonate and create a “gusher”. A gusher is a beer that erupts like a volcano and continues to spew out the long top after it has been opened. Another side affect from a bacterial infection is a sour beer. You will probably know about the infection long before you drink the beer because it can have a vinegary aroma. If the aroma didn’t grab your attention the puckering effect will, when you drink it. Don’t be alarmed if you drink a beer with a bacterial infection. You won’t to get sick from it. I drink ‘em all the time; in fact one of my all time favorite beers is a sour beer. However, the brewers of sour beers KNOW how to brew them and understand how to use the bacteria to create a delicious flavor profile. Unfortunately there is no way to tell if a beer is infected before you open it. The good news is that brewers take sanitation very seriously and unintentional infections are rare. Contact the brewery if you encounter this off flavor.

Cheers!

Published by permission. Visit Curtis' blog at http://hopheadsaid.wordpress.com/

Food in Life - A Blog by Jen: At least my friends liked it.....

Unbeknown to me, there are more than one species of pine nut....who knew? From continent to continent they vary slightly in taste, texture and chemical makeup. And only very recently (since about 2001) has a syndrome known as "pine mouth" come to light.

I personally think it should be called "crap mouth" as damn near everything you eat tastes like crap. But that's just me.

It doesn't matter if it is sweet, salty, fatty or bland. Once in your mouth the food takes on a flavor that I can only describe as a handful of pine needles combined with the pith (white bitter part) of an orange. It's seriously enough to make you not want to eat anything.

Which for me, sucks.

Seriously.

I researched the web and found that it can last from just a few days after eating them, to up to 2 weeks. It eventually goes away, but there is little you can do about it. Some acidic foods can minimize the effects so I thought I would try some citrus juice at work. I grabbed some OJ out of the fridge and it was pretty good, although I am not much of a juice person.

When I got home I figured it couldn't hurt to add vodka to my OJ and see what happened (since wine tasted like ca ca, boo hoo!). And you know what?

It tasted pretty damn good!

I was cooking dinner for my friends that evening and had the whole menu planned out....my citrus and salt baby back ribs, German potato salad and orange bread pudding for dessert. (Friend was bringing salad....no worries, we got our veggies!) Naturally while making the potato salad I had to test the bacon to see if my taste buds were really THAT effed up (please God, no!). And fortunately I found the second thing that didn't taste like poop....bacon.

Go figure.

So I am thinking.....how can I survive on bacon and screwdrivers for up to 2 weeks????

As it turns out, probably pretty well if I didn't have to work or drive.

I made dinner half sloshed on vodka (as I rarely drink it and had no lunch to speak of) and my friends assured me that it was delicious. They even went back for seconds, so I know I did OK. I think it tasted OK, but am pretty sure my taste buds were worn out from the vodka, so I'll have to take their word for it!

The German Potato Salad recipe is from my Nana, labeled on a recipe card, "My" German Potato Salad. It is everything I remember of her...warm, a little sweet, a little tart and very sassy.

Nana's German Potato Salad

6 Cups Red Potatoes, Cooked and sliced in to 1/4" slices

3 Scallions, sliced thin

6 Slices of Bacon (or more if you are feeling the need)

3 Hard Boiled Eggs, 2 chopped, 1 sliced for garnish

1/3 cup Water

2/3 cup White Vinegar

1/4 cup Sugar

2 T Flour

Salt & Pepper

*Optional

1/4 tsp Dry Mustard

1/4 tsp Celery Seed

Fry the bacon until crisp and reserve 3 T of the fat, chop the rest of the bacon and set aside.

Mix sliced potatoes, scallions, chopped egg and bacon together in a bowl.

In a small pan, mix together the rest of the ingredients and cook slowly until the dressing is thickened, season to taste with salt & pepper. Pour over potatoes and mix thoroughly. Put in whatever serving bowl you plan on using and garnish with the sliced egg.

This should be served relatively warm, I left it in the stove while I was cooking everything else and it was the perfect temperature. You can also microwave it briefly if it isn't warm enough.

Printed by permission. Visit Jen's blog @ http://foodinlife.blogspot.com/

Food in Life - A Blog by Jen: A Fairy Tale Recipe

Once upon a time (1997 ish) in a land far far away (Los Angeles) a young and beautiful but very unmotivated girl (me) decided that instead of working as a waitress and dancing away her life in the trendy LA clubs she would go back to college (for the 3rd time) and expand on the skills as a cook that her evil mother (not really, it just makes the story sound better) had forced on her since she was a poor underprivileged child (again, fabrication to make the story more interesting). And finally one day she would become famous and cook like Julia Child on TV. And she would live happily ever after with a fat paycheck and lots of friends and admirers who not only loved her cooking but her sparkling personality.

So off to Santa Barbara did she go with dreams of being a chef fluttering about in her brain. Chop, dice, slice and plate....stir and saute and everyone would be so amazed by her skills that the years of schooling (bad word...hate school) would fly by.

Yeah frigging right.

She did chop dice and slice....and she scrubbed pots, pans, floors and grills, took apart ovens and hoods to clean and fix them and most of all learned that she wasn't as special as she thought she was. There were in the first 6 months, 60 students with the same dream. And some of them were as good as the girl (but not very many), some were worse and some were just there to waste time and space.

For the most part, the ones that stuck bonded and became friends although there were a few in the crowd that were just no fun at all and were not invited to any of the reindeer games held at East Beach, the Ranch or the Flintstone house. (Those are the ones that do not read this blog). The ones that bonded not only learned to work together, but to cook together and became a bit of a yin/yang. (you know....you pick up where I leave off....I'll fill in where you aren't able blah blah blah).

After 12 years and a separation of many many miles (Seattle to Ventura) the girl found that the bond forged all those many many years ago had not been broken and that it was just as perfect cooking with of of her lovely friends this weekend as it was so long ago at the kitchen in the ranch house on Highway 150.

After a yummy lunch in Montecito (where lovely friends Daddy paid, bonus!) and several glasses of delicious wine, they put on their thinking caps when presented with a gift of fresh Alaska halibut from the friends brother who also happened to bring organic carrots and greens from the family ranch.

Brother requested Halibut chowder, but the recipe called for too much cream, milk and butter for the girls (they were constantly watching their girlish figures of course) so they opted to do what they do best and NOT follow the recipe.

In to the pot went 1 chopped onion and some olive oil which they stirred until it was soft and browned. They added 3 cloves of garlic (which was not nearly enough for the friends VERY Italian Daddy but oh well....), 2 large shredded carrots and 3 small russet potatoes which were peeled and diced in to 1/4 inch chunks.

In to the pot went about 10oz of chopped tomatoes (canned...but fresh would work too!) and 16oz of chicken broth (you could use fish stock if you had it). Meanwhile the girls were enjoying glasses of Daddy's wine, for he has a nice cellar and a good palate and someone has to drink it, right?

Stir, stir, stir....boil bubble toil and trouble....chop up the fresh Kale (about 1 bunch if you were to get from the grocery store) that Aunt Sandy & Uncle Roland brought in to little shreds and toss it in to the pot. They then poured another glass of wine and let the stew simmer until the potatoes were nice and tender.

More liquid was needed after while (not wine silly...they had plenty of that!) so they added about another cup or so of chicken broth to the pot and then took some liquid out and mixed it with the roux (butter + flour, cooked just a bit) on the side and blended that back in to the soup to thicken it.

About 2# of fresh halibut was trimmed and chopped with care (even though the girl was questioned by Dad to see if she knew what she was doing, Ha!!) in to 1# chunks and set aside for introduction at the last minute so as not to overcook and get rubbery.

A touch of heavy cream, salt and pepper and then the halibut which was cooked ever so gently in the chowder until it was just done.

Crusty bread and a bottle of Carhartt Vineyard Pinot Noir and they all lived happily ever after! (Especially after a second helping of chowder for all!)

And maybe they were happier after a bottle of Byron Pinot Noir for the girls after a very long and trying day...but who's counting????

The End

Printed by permission. Visit Jen's blog @ http://foodinlife.blogspot.com/

Hop Head Said - A Blog by Curtis: Road Trip Review

I just got back from a road trip to Legoland. “What does Legoland have to do with beer?” you ask. Well, it wouldn’t be a road trip for me if I didn’t at least visit one new brewery/beer bar or try a new beer and this trip included both!

About 15 miles from Legoland there is little brewery wonderland called Stone World Bistro and Garden. This is one of the best beer bars I have ever been to and I would rank it as an equal to Brouwer’s Café in Freemont, WA near Seattle. Not only do they serve all the Stone offerings but they also have an extensive tap and bottle list. However the goodness doesn’t stop there, the food menu is incredible. I had a spicy crab cake that paired well with Stone’s Sublimely Self-Righteous Ale. My kids had two different mac and cheese offerings that were just the right amount of adventurous for kids. They also have a great vegetarian selection. My wife was impressed that there wasn’t one garden burger or portabella burger-thingy on the list!

This is a popular destination so be sure to make reservations. Their website does say that Fridays and Saturdays are busy and indeed they are. I called at noon to make reservations for Saturday evening and I couldn’t even get a person. I was transferred immediately to a recording telling me that they were fully booked for the evening but I was welcome to come in and put my name on a waiting list. I thought there would be no way we would get in but my wife convinced me that we should at least give it a try. We did get there early (4:45) and we did get a table right away. So, I suggest you get there early or make your reservations well in advance if you are there on the weekend.

The next day we visited Beachwood BBQ in Seal Beach for lunch. If you like BBQ and beer then you will love this place. This is my second time visiting Beachwood BBQ and it won’t be the last. While this isn’t necessarily a vegetarian friendly place, my wife (a vegetarian) suggested we go here so she could have the bleu cheese grits with fried arugula, again.

Beachwood BBQ’s beer list is quite impressive. Don’t take my word for it though, check out their hop cam. I especially like their hop cam because it helps me to mentally plan my food/beer pairing before I even get there. I enjoyed Beachwood BBQ’s 4^th anniversary beer (review coming soon) which was described as a golden imperial stout. Talk about a rule breaker but it paired very nicely with my brisket sandwich and hushpuppies.

Not only is this a great beer destination they are also the producers of my new favoritel iApp. This FREE app comes equipped with their most updated menus, hop cam images and bottled beer and wine lists. But, my favorite function on this app is the beer journal. It uses the same categories I use on my Beer Goggles section with easy to use touch selections to quickly add information without having to type every word. You can get quite detailed without having to type out a single word. Now I don’t have to worry about remembering my old school beer review notebook. You can find the app in iTunes store.

Cheers!

Published by permission. Visit Curtis' blog at http://hopheadsaid.wordpress.com/

Debbie Does Music: Brandon Nathaniel, an Interview

When you are young, and have had a dream for 10 years, it is a big deal. When it comes true, it’s pretty amazing. This Friday night, Brandon Nathaniel’s dream of performing with Toad The Wet Sprocket, his musical inspiration since childhood, is coming true! He will be opening for the band at The Key Club in LA on January 14th. Tickets are available here.

Brandon and I chatted about the experience, about his musical career, and his trip to Utah over the holidays.

DDM: so…how was your trip?

Brandon: Pretty amazing! I reconnected with some friends i have out there that i haven’t seen in years.

DDM: I saw you were doing some writing while you were there. I love facebook status updates!

Brandon: I was. I am. Working on some new songs

DDM: Oh good!! That’s always good! So the trip was inspiring I guess?

Brandon: To say the least.

DDM: Awesome! Can you tell me what the inspiring part was?

Brandon: Ya, the change of atmosphere and pace. Cold weather. I have a strong affinity for cold weather and I think that all the people I met, and things I thought about while taking a break from a busy reality got me to thinking, which gets me to writing!

DDM: That’s great! You also played while there, right? Where did you play?

Brandon: A private show was set up at my publicist’s family’s house in West Jordan, which is in the Salt Lake Valley. Lots of family friends, and people who have heard about my music came to see me play and just hang out and have a good time

DDM: Nice! House Concerts are big! KC Turner in San Francisco is really promoting this kind of thing.

Brandon: They’re more intimate than larger venue shows, granted there’s nothing like the thrill of playing live on a stage, but getting to meet and talk with each and every person who is listening closely is very rewarding

DDM: So lets talk about influences. I know Glen Phillips is a huge influence on you. He is so talented! Why Glen (for those who don’t know much about him)? And who else?

Brandon: Well I grew up listening to TTWS. They stemmed from Santa Barbara and I spent my younger years in Oxnard. There was a lot of buzz about them and their music was always playing in the house while my mother forced us to clean. lol. Their music was a huge part of my childhood and musical development thereafter. As far as other bands/artists, I have a pretty big ear. Was obsessed early on with classical music, until i got that 90s sound, then after that i was hooked on anything with an acoustic, organic sound. I’m also a huge Snow Patrol fan.

DDM: Nice. So you grew up with music? Parents musical? How did you first start?

Brandon: Not a drop of musical background from any family members. My uncle gave me a keyboard as a gift when i was about 5 years old. I took a couple months of keyboard lessons, then used the material they gave me (books, lessons etc) to teach myself the piano and to read music. I was playing classical Beethoven by ten years old, then finally picked up the guitar 4 years later.

DDM: Wow! That’s impressive! Were your parents wondering where the heck that all came from?

Brandon: I think it was a surprise to them that rather than being a normal ten year old kid who was into ten year old things, i was spending hours sitting in front of a musical instrument. I still wonder if they were maybe worried about me, haha. But ya, I was told later on that one of my great great grandma’s played piano and sung.

DDM: lol. I can relate. I have a 10 year old who is not into what most 10 year olds are. But he dropped guitar (along with his younger brothers) after 6 months. I’m hoping at least one of them gets back into it.

Brandon: I think it takes a certain attention span to devote the time needed to learn to play.

DDM: Let’s hope! So, once your parents figured out you really loved this, how did they encourage you?

Brandon: Well I was finally upgraded to an actual “piano” when i was about 13. they gave me some continued lessons, but i just worked better on my own. I was watching aPBS program one morning and saw this older man playing the classical guitar, and i was watching the way he was playing and thought to myself “I could so do that!” and the very next day asked my dad to buy me a guitar, and within a couple months I had my first acoustic and still have it to this day. On a side note, I was homeschooled from 3rd grade to my freshman year of high school, so i feel like i wasn’t influenced by anyone outside of my own realm. I kinda lived in my own world and it gave me all the time in the world to practice as much as i want and just not have distractions.

So my parent’s decisions to homeschool me and to give me the tools needed to progress, even inadvertently, benefited me greatly

DDM: Awesome. My 10 year old is begging to be home schooled. I did for his 1st grade year, but with three boys, it’s so hard!

Brandon: I can imagine. My parents have 3 boys, I’m the eldest. We drove my sister nuts.

DDM: Wow. (By the way, I joked with Brandon last week about what makes a cool mom. I told him most young artists I interviewed said their mom’s were named Debbie. There was a long pause…and Brandon said…”actually…my mom IS Debbie too!” HA!) Did your mom home school all 4 of you?

Brandon: No, just my sister and I. My first younger brother wasn’t born till mid 90′s then youngest 5 years after that.

DDM: So you have a brother who is like 10?

Brandon: 15 and 10, yes exactly

DDM: Wow! either of them into music?

Brandon: 15 year old i’m pretty sure is tone deaf, but is an amazing artist. absolutely stunning artwork. The 10 year old is, and can sing, and I’ve tried teaching him. but nowadays video games and the other distractions out there don’t give him the ample time to sit down and practice.

DDM: Yes. Video games. It’s a shame. The video (game) killed the radio star.

Brandon: haha that is so true, or the Mozart’s out there too. Killed them or at least slowed them down.

DDM: Ya. that is a huge plug for homeschooling. And throwing out the games.

Brandon: Yea, I agree with it. all geniuses are socially awkward anyway. But at least they’re geniuses.

DDM: Except for me!

DDM: So, you decided to go to high school instead of homeschool?

Brandon: yea after a few years of not having too many friends, I was ready to go back, and did so my freshman year. Like a sheep to the wolves that was. I didn’t know what to do, so, i stuck close to my guitar. I carried it everywhere. I wasn’t even in any music classes. Just played on every lunch, break, before/after school, it didn’t matter. i was a scrawny 100 lb kid carrying a huge dreadnought guitar in a big black heavy case everywhere i went.

DDM: And that got you friends?

Brandon: Lol! Ya, I made friends, many of which i still see today! Then my sophomore year transferred to a newer high school that was built in the area lived in and started to get more involved in music. The choir teacher even made me a deal to get me to join his class

DDM: Good! Where did you go to High School ?

Brandon: Capistrano High School first my freshman year then Tesoro High School. I graduated with two of the guys from Local Natives. I think that school is a breeding ground for entertainers.

DDM: Wow! I’d say so! Ok, so you graduated High School, and then…college? Diving right into the music scene?

Brandon: Banking. I started working 9-5.

DDM: Wow. didn’t see that coming

Brandon: Lol! I didn’t really get serious about getting into the music scene until about March of last year. I always wanted to play but i didn’t have a goal in mind. I just knew I had to work, and once you start working those kinds of jobs, you get “stuck”.

DDM: ahhh…yes… for me it was an insurance industry job for seven years. I know how it goes.

Brandon: I tread water for years trying to figure out how to ultimately stop working and do what I loved to do. And finally did so last year.

DDM: Wow. Big step. How did you financially pull it off (I’m not going to ask “rob the bank?” )

Brandon: Ha! Nope! I saved a little. I sold everything, got rid of everything I didn’t need and have kept it on a “as needed” basis. I’m much happier when I live simply. I also played shows here and there.

DDM: So living in OC, you can still live simply? Alert the press!

And so now you have a manager and a publicist, and a record?

Brandon: Yes. Working with management, PR and have a pressed ep which was released beginning of summer last year.Once I released the ep, I cut my ties working a job, and never looked back.

DDM: Inspiring!When you make that decision to be true to yourself IT WORKS!!!!

Brandon: YES!! I felt like i had to make a decision, because it wasn’t being made for me. and i needed to just do it. I’m a happier person for it and I just feel more honest with myself too.

DDM: And next week you play at the Key Club opening for TTWS!!!!

Brandon: SIX days exactly! I can’t even begin to describe my excitement. Obviously to play alongside them but to see them as well. I havent seen a live Toad show since New Year’s Eve 2001 at The Roxy. I was about 16. its been almost exactly one decade. I hold this show coming up so dear to my heart I don’t think anyone “could” know what it means to me unless I told them the amount of influence they’ve played in my life.

DDM: It has gotten me all excited too! I love a good live show, but what I really love are the stories like this, behind what is the “show”. I am not musical in any way, besides knowing what I like! But I love a good story. This is a GOOD story, Brandon! I’m excited for you! Stories like this are why I write!

Brandon: Aww, thank you!! I’m glad I could be a part of it!

DDM: You are it!

(at least this week! ) hehe

Brandon: haha! Its funny, I’ve actually met Glen (Phillips) twice! Once 10 years ago, and again last year. I flew out to NYC to see him play with WPA at the City Winery. I think the coolest thing is, that even though he’s met thousands of people I know he knows who I am. Which to me is just awesome.

DDM: WPA will be at hotel cafe on 1/25!! I’m soooo there!!!

Brandon: I’ll be joining you then! WPA is amazing.

DDM: So, tell me your band member’s names and how you all came together

Brandon: Gustin Flaig (drums), I met Gustin last year at a show i played in Tustin. i shared the stage with Tori Blake, who is an upcoming pop singer/songwriter. He’s been working with her for awhile.

Bobby Hasbrook (elec guitar) Bobby and Gustin are good friends, since childhood. I asked Gustin if he knew anyone that could play my style of music and would want to play some awesome shows and Bobby showed up right away.These guys are the most dedicated musicians i have ever played with

Phillip Nguyen (bass) I met through my friends that played behind me previously. He was willing to come on board and play behind me when I played at the Roxy and opened up for Paul McCartney’s guitarist Brian Ray. Phillip rocked.

DDM: So, you guys are ready?

Brandon: We are ready and even ready for an encore song should the crowd desire!

DDM: Nice! I’m looking forward to it! Any new songs?

Brandon: Most definitely. I always write. it’s the most important thing to me next to performing. I’ve written probably over 100 original songs. Going to be playing all new material besides “Can’t Believe” which is featured on the EP.

(and also featured here, on DDM folks, take a spin on the mp3 player to the right)

I was really impressed with Brandon. He has a love for music that is inspiring. And he is definitely on his way to something bigger! Take a listen, become a fan, and support young artists, like Brandon!

Printed by permission. Visit Debbie's blog @ http://www.exurbmagazine.com/

Hop Head Said - A Blog by Curtis: Magic Hat Brewery

I came across this blog interview by Pintley.com and I needed to share it with you. Magic Hat is one of my favorite breweries and not because I like everyone of their beers. I don’t, in fact I may enjoy less than half of their beers, #9 is one that I do, but I love that they are trying something new with almost every batch. This adventuresome spirit works for them and their loyal drinking fan base. For example, you won’t find a style printed on their labels. You can approximate a style for each one of their beers but they are very good at taking a base style and twisting back and around again so many times that it becomes hard to recognize.

I had the pleasure of visiting their brewery in Burlington, VT a few years ago. You get a feel for their brewing attitude long before you walk through their doors. A giant rusted sheet metal tower thingy with cut out shapes stands out above their main building beaconing you to their door. A surreal carnival-like image that promises to be fun but as you get closer you realize it was probably put together by a two fingered ride mechanic. ”Have no fear, you will be safe once you get inside” my inner voice was telling me and was I glad I listened. Their “gift shop” has more of that carnival freak show atmosphere except there are no carnies but there is great merchandise not to mention samples of their beer! A perfect mix if you ask me.

Published by permission. Visit Curtis' blog at http://hopheadsaid.wordpress.com/

Hop Head Said - A Blog by Curtis: Drunkest Cities

I found this list quite interesting especially since Sioux City, IA (I taught kindergarten there for 14 years) ranked 14 well ahead of powerhouse drinking towns like Portland and Seattle.

The Daily Beast‘s Drunkest US cities.

Published by permission. Visit Curtis' blog at http://hopheadsaid.wordpress.com/