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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Tuesday, November 29

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Drink Fri Aug 05 2011

Summer Drinking Series: Schmaltz Brewing's Coney Island Albino Python

Coney Island Albino PythonAnother deviation from shandy-land in this week's entry! Still not an IPA for you hop-heads out there, sorry. But this is an interesting one -- I'd never had (or heard of -- not an expert here, guys, I just like drinking beer in the summer...and fall and winter and spring) Schmaltz Brewing Company until I came across their Coney Island Albino Python, a "white lager brewed with spices" in the cooler at Rootstock earlier this week. I usually gravitate more towards draft beers in the summer for some reason, but wasn't feeling the two options on tap, and decided to give this bottle a try. My first thought was, oooh! cool label! And my second thought was, this beer is TALL. At 22 oz. (and only $9!) and 6% ABV, this is a beer for the seriously parched. Not too heavy, not too cloudy, it departs from the typical summer white beers in its earthy, almost grassy flavor profile. No hibiscus flowers or lemon slices here, thank you. Albino Python is brewed with, yes, orange peel, but also ginger and crushed fennel (I'm assuming seeds, not stalks, but who knows), which gives it a spiciness more on the dark and sour side than the sweet. You may feel a bit dirty when you order this drink out loud, as I did, but it's worth the faint blush, and goes very well with fries at the bar.

Rootstock never disappoints, in either its beer selection or menu. I also tried a sip of the Brauerei Hirt Hirter Privat Pils (a 5.2% pilsner), which was exactly my usual taste in summer beers, all crispness and bright with a hint of lemon sweetness; and one of the draft selections (which now I can't recall! I didn't take notes! See, sooo not a professional) which was incredibly layered in flavor -- just like Rootstock's food. The cheese and charcuterie plate is always a good call, with current features like rabbit rillette, a chicken liver pate crowned with pink peppercorns, barely-solid bloomy Kunik cheese, and tangy Sofia goat's cheese from Indiana. And small plates can either be shared, like the fat, doughy, pizza-ish "crusts," or hoarded all to yourself, like suckling pig with tomatoes, peaches, and sweet corn.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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