Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
American Voo Doo
Oggi’s production arm releases two forms of its imperial stout.
The second I laid eyes on a bottle of Left Coast Voo Doo American Stout (produced by Left Coast Brewing Co., the brewing operation from which most of the beers of the Oggi’s brewpub and pizzeria chain are crafted), I knew the perfect place to consume it. Adorned with a skeleton wearing a top hat and brandishing a skull-topped walking stick, it reminded me of images I’d seen in great plentitude in perhaps my favorite place on the face of the Earth — New Orleans, Louisiana. As fate would have it, I was headed to NOLA the following week, providing an opportunity to sample this dark beer named after a dark art deeply rooted in that city’s heritage.
That all sounds very romantic, but it wasn’t really the allure of drinking a beer called Voo Doo in the land of voodoo and its legendary practitioner, Marie Laveau, that had me so excited. I was just glad to have a tasty, high octane craft beer along with me in the Crescent City. While there are a handful of venues serving good beer in New Orleans (most notably The Avenue Pub), artisanal beer has yet to really gain much traction there. Slowly but surely, however, bars and restaurants are starting to feature local lagers and ales (in that order). Thing is, they just don’t stand up to the quality of Southern California’s rightfully renowned brews, making a bomber snugly tucked between layers of clothing in a checked bag a necessity for a beer nut like me.
It was worth carrying the extra 22 ounces. Coming in at 8.5% alcohol-by-volume — a rather modest ABV for an imperial stout, actually — the Voo Doo is well balanced and not the least bit sweet. Many versions of this style produced throughout the country veer toward the syrupy end of the sweetness scale as brewers seek to boost alcohol into the double digits. Because of its savory nature, it’s easy to pick out a coffee-like roastiness and cola nuttiness along with touches of earthy herbal tea, black peppercorn skins, and even a bit of sarsaparilla. The seasonal beer recently made its way into the local market along with a new, barrel-aged version stored in bourbon- and rye-soaked oak for nine months. Aptly enough, that one registers at 10% ABV thanks to the spirits.
Here's something you might be interested in.
American Voo Doo
Oggi’s production arm releases two forms of its imperial stout.
American Voo Doo
Oggi’s production arm releases two forms of its imperial stout.
The second I laid eyes on a bottle of Left Coast Voo Doo American Stout (produced by Left Coast Brewing Co., the brewing operation from which most of the beers of the Oggi’s brewpub and pizzeria chain are crafted), I knew the perfect place to consume it. Adorned with a skeleton wearing a top hat and brandishing a skull-topped walking stick, it reminded me of images I’d seen in great plentitude in perhaps my favorite place on the face of the Earth — New Orleans, Louisiana. As fate would have it, I was headed to NOLA the following week, providing an opportunity to sample this dark beer named after a dark art deeply rooted in that city’s heritage.
That all sounds very romantic, but it wasn’t really the allure of drinking a beer called Voo Doo in the land of voodoo and its legendary practitioner, Marie Laveau, that had me so excited. I was just glad to have a tasty, high octane craft beer along with me in the Crescent City. While there are a handful of venues serving good beer in New Orleans (most notably The Avenue Pub), artisanal beer has yet to really gain much traction there. Slowly but surely, however, bars and restaurants are starting to feature local lagers and ales (in that order). Thing is, they just don’t stand up to the quality of Southern California’s rightfully renowned brews, making a bomber snugly tucked between layers of clothing in a checked bag a necessity for a beer nut like me.
It was worth carrying the extra 22 ounces. Coming in at 8.5% alcohol-by-volume — a rather modest ABV for an imperial stout, actually — the Voo Doo is well balanced and not the least bit sweet. Many versions of this style produced throughout the country veer toward the syrupy end of the sweetness scale as brewers seek to boost alcohol into the double digits. Because of its savory nature, it’s easy to pick out a coffee-like roastiness and cola nuttiness along with touches of earthy herbal tea, black peppercorn skins, and even a bit of sarsaparilla. The seasonal beer recently made its way into the local market along with a new, barrel-aged version stored in bourbon- and rye-soaked oak for nine months. Aptly enough, that one registers at 10% ABV thanks to the spirits.
Comments