Just tapped a sixtel of Stone Enjoy by 4.20.2017.

Do any who pass here know if the ancient (1960s) curative/restorative, a mix of beer & tomato juice, is still regularly consumed? If so, where? I only recall seeing it actually sold across a bar long ago, but suspect that it may retain some individual popularity. After all, it can't be any worse than that noxious blend of "Shandy"/"lager and lime"/beer mixed with 7Up or another lemon/lime soda.

I feel like Anheuser Busch was canning something like that in the last few years. On the one hand, it's Budweiser. On the other, that part is probably covered up by the tomato juice. It's not something I'm likely to try. I feel like I spotted it at the Winn Dixie closest to the Air Force base here, which might tell you something.

There's something called Chelada by Budweiser. I had one once. Not terrible but certainly not good.

That's the stuff. I would no more drink that than I would dunk a Coronita into a margarita.

A local taqueria serves a michelada con mariscos that looks a lot like the below...


http://2.bp.blogspot.com/-M3t_ki7egu...8afedccf26.jpg

Are the shrimp hollow so you can use one as a straw?

I swapped a couple beers with a coworker. I have a bag in my office with a bottle of Kentucky Bourbon Barrel Stout and another bottle of Celebrator Dobbelbock from Ayinger.

He has a can of Orange Blossom Toasted Coconut Porter and a bottle of Innis & Gunn White Oak Wheat. I didn't think much of the porter and BamaVol Jr #1 didn't care for the wheat. Hopefully I can come up with something better for the next trade.

He wants my Funky Buddha Last Snow but I'm not parting with it.

"Chelada" has a history likely to keep it in production and on sale in Mexican American/Mexican markets.

In my youth (after Francisco Villa, but before mass tourism), many Mexican saloons (at least those a step above pulque parlors), bartenders produced a mixer called "sangrita" (no kin to Sangria), a blend of limes, tomatoes, and one or another variety (or more than 1) green chiles. In recent years, the mixer even showed up commercially in small cans. It was popular as a chaser for straight tequila (rarely consumed "Cinema" style with salt in the web of the thumb/forefinger and cut limes) and also served (mixed with beer, especially on Sunday mornings in bordellos, etc. as a restorative for "la cruda", a hangover - also addressed with "Menudo", a well seasoned stew of tripe, maws, and hominy (avocado, chopped onions, sliced raw jalapeno, cilantro to garnish. "Michelada" appears on bar menus on its own there days, and the Mexican version of "ceviche" (at least the Veracruzano version of my youth), is based on raw seafood/shellfish "cooked" in a marinade of similar components.

"Chelada" reminds me of a not very fresh tasting commercial recreation of beer & sangrita. I suspect that canned "Sangrita" may be available in Mexican markets in much of the US. I've always made my own.

In any case, it's a far cry from beer and tomato juice which I don't recall seeing in the South/Southwest.

How is it? I saw it at the grocery store tonight, but thought, is it worth the $13 for a 6? Knowing Stone, the answer is probably yes, but I'm curious.

Yes, it is very good. :)

It appears that Funky Buddha made an off-season batch of Last Snow and I found 4 bottles at the ABC. I gave one to my co-worker and let him know he owes me. There's an imperial stout from Gainesville that he is trying to obtain more of. If he's successful, one has my name on it.

I may still get that imperial stout but in the meantime, he brought me a bottle of Duclaw's Dirty Little Freak, with coconut, chocolate & vanilla bean.

It's very good. Frankly, it's an excellent value for what you get. Imagine buying two bottles of wine for $13. Unlikely it'll even be drinkable much less outstanding.

Next up, a triple IPA (Seeking Alpha) from Capt. Lawrence for the kegerator. No wonder the neighbors are on our patio every day!

just ordered a sixtel of cascade noyaux. Has anyone heard/tried it before? I'm super excited!

So I picked up the Stone Enjoy by 4.20 IPA, and it is very good. Thanks for the advice! ^

It has a very clean flavor profile to it and doesn't taste at all like a 9.4% ABV. :p

Kirin.