Talking about beer, the Tuatara Pilsner on tap at Bodega is superb this week. I say this week because as we all know, some of the Tuatara stuff is notoriously variable in consistency. But yeah, the stuff we were drinking last night was dangerously quaffable. I actually remarked at some point that it tasted like a half-decent sauvignon blanc.
It didn't mix at all well with the Coopers Stout I had been drinking up to that point, though, and I reeeeally should have known better.
I also had the worst Martini I've ever had last night at Mini Bar, but that's another story. So too is the reason I had a second one.
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Had a couple of Coopers Sparkling Ales at San Francisco Bath House last night too, where I witnessed the strangest thing. Before opening the bottle, the barman laid it on its side and rolled it up and down the bar for a few seconds. Who'd have thunk that that would be an effective way of combatting the characteristic sediment that is found in a bottle of Coopers Ale.
Nasty little tipple it is, too, with its oh-so-moreish fruityness and positively deceitful 5.8% a.b.v.
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The sediment must have affected me more than I realised, because in my dream last night, I invented a bar/bench-top device for serving Coopers Ale and other sediment-ridden drinks. It involved a centrifuge-chamber, some muslin-cloth, and a new revolutionary design one-way ladle. The patent is, as they say, pending.
1 comment:
I had my first coopers at a documentary screening at the Melbourne Trade Union Hall, I asked the barman about the roll and he gave me an explanation that time and the beer have erased.
I've since had a few interesting conversations with barkeeps since. You should see the look on their faces when you demand they open you another beer because they didn't mix the sediment in.
Saying it's an Australian beer and that's what the Australians do will usually get you an "Australians are fucked in the head" for a reply and a beer with a grainy bottom.
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