| Dishing it up / with Sharon Insul Come sit with me for awhile . . . and see what I’m bringing to the table ® The once mundane . . .have one (or more) at the ol’ ball game . . . has now stepped into the spotlight . . . in a very big way. Move over martinis . . . No longer the poor mans champagne, the new boutique beers, also known as craft beers now enjoy very extensive bills of fare, in bars, liquor stores, and higher end restaurants. The new hip drink of choice in many restaurants now share and in some cases exceed the printed menu space originally reserved for wine selections. The microbrews, also known as craft and/or boutique beers that are being touted are comprised of limited editions, and are viewed with as much reverence as a rare bottle of wine culled from a limited crop of rare grapes. Having said all of this . . . Not all microbrews are equal . . . and . . . should not be treated as equals . . . positively not !!! The point of this column is not to highlight designer beers per se . . . but how they should be served, and in which glass . . . Now I know the beer drinker reading this column is saying . . . who cares what glass I get it in as long as it’s cold, or just give me the bottle! Well, I’m here to tell you . . . No No No . . . you are sooooo wrong! Seriously wrong … A few of the dozen or so vessels readily available are Handled Steins, Pilsner Glass, French Jelly Glasses, American Shaker Pint, Irish Imperial Pint, and Schooners. Of the many vessels available is the Pilsner glass (pictured above*), and also the most widely used and easiest to find. *Nope . . . the photo isn’t a mistake . . . an orange slice… instead of the everyday, been done a gazillion times before, with a piece of lemon . . . try it, you just might like it. OK so you’ve selected your beer(s), and glass(es) … now comes THE most important part . . . it’s got to be COLD, I mean ICE COLD! Here’s my COLD formula… I wet my beer glasses (regardless of style) and put them in the freezer for a couple of hours. Beer should be stored in the coldest part of your refrigerator, for a few hours before serving. When serving outside, keep ice cold beer in an ice filled chest once it comes out of the freezer, or refrigerator. To keep extra glasses ice cold, stand them upside-down in the ice. Are you looking for a new twist on the same-old, ho-hum table setting? Well look no further, help is here . . . Now on Amazon / Barnes & Noble / IndieBound.org “a collection of… Tableofferings™ from the go-to expert tablescaper” Available in E-book and HARDCOVER http://getBook.at/Tableofferings.  For the kiddies in your life “I am sooo Lucky!!!” Books 1, 2, & 3 AVAILABLE on …Amazon Barnes & Noble IndieBound.orgBook1 http://getBook.at/book1Lucky Book2 http://getBook.at/lucky2Book3 http://getBook.at/Lucky3Remember if you’re a Prime Amazon member you can read for free!  Sharon Insul is the former owner of the globally recognized Beverly Hills boutique Candle light and… Beverly Hills, California, as well as an ongoing contributing columnist for the Beverly Hills Courier Newspaper. |
Dishing it up/ with Sharon Insul
tableofferingsblog.com 