Skip to main content

Discretion Brewing's Glorioski

 
While you can't go wrong with food trucks, beer, and a Rolling Stones tribute band, I was a mildly disappointed by the entire Hops & Hamburgers Music Festival this afternoon. Call me 'silly', but I expected to find more local craft beers at this Santa Cruz portion of the California Beer Fest

There are so many local breweries crafting great brews. Sadly, they weren't there today. Maybe they were there yesterday.

Clearly people were in attendance for quantity, not quality or variety. Jake's beer was pretty skunky, as if it had been sitting out in the sun for a day too long; and there were three booths of the exact same - and not local! - beer by a company who was also peddling the over-priced hamburgers and garlic fries. Ach. 

We steered clear of all of it, opting for local vendors' chicken curry naan wraps and gyros...and the one local brewery that was pouring: Discretion Brewing

Another one of our favorites, Santa Cruz Mountain Brewing, was there...but they were only selling hats. Did they sell out of their beer yesterday?!?! Bummer.


But Discretion Brewing's Glorioski was a shining moment! 


This amber has an incredible nose. It's flowery and citrusy. And, though hop-forward, it's also malty and goes down smooth. Aahhhh...thanks for saving the day, Discretion.

Comments

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.