02 Mar ‘Til death do I chug: What’s your one “go to” last meal beer?
No one ever expects to end up on death row, but it’s always an interesting discussion when you imagine what your last meal would consist of. In real life, those last meals are not as glamorous as we imagine, nor do they typically include alcohol; however, we decided to bypass the rules of reality and discuss what beer, or beers, we would request with our last meal.
The initial rules were very simple: You could select as many beers as you wanted and they could be from anywhere in the world, not just Indiana. Someone from Indiana on Tap decided to take this rule up to 11, so I tempered it back a bit when I asked my Twitter followers about what beers they would choose.
For my choices I decided to keep it simple. Plus after hours of thinking about it, my mind always circled back to the same two beers.
3 Floyds Zombie Dust would be my choice for Indiana-made beer. It’s a cliche choice, I know, but it’s arguably the best damn beer from the state of Indiana and I’ve yet to taste something as good. Before I had my first Zombie Dust, I had heard the hype and figured I would end up disappointed (as happens most of the time) but that couldn’t have been further from the truth. It is the best American Pale Ale I’ve had and if I’m leaving this world, then I’m doing so with a stomach full of the best Indiana beer.
As I mentioned early, I reached out to my fellow colleagues at Indiana on Tap and then to my Twitter followers to get their choices. Here’s how that played out:
Indiana on Tap
IOT’s Brewer of Biz Sarah Burns chose a non-Indiana beer. Tsk, tsk.
“I hate to say it since it’s not an Indiana beer, but I would pick Horny Goat’s Chocolate Peanut Butter Porter. It is so delicious. It’s like dessert!”
IOT’s Assistant Editor Charlie Sasse decided to create an entire 5-course last meal menu and each course featured an Indiana beer:
- Course 1: A baker’s dozen of fresh raw oysters, paired with Summit City – Bretta Moretta wild ale
- Course 2: Blue Cheese and Bacon Salad, paired with Deviant – Me So Pepper Corny Saison
- Course 3: Traditional Pho with extra Chilies, paired with Bare Hands – Thai PA
- Course 4: Cowboy Cut Ribeye cooked Rare, 2 Chili Rellenos, Fresh Peas, and Garlic Mashed potatoes with Duck Gravy paired with 3 Floyds – Apocalypse Cow Imperial IPA
- Course 5: Warm Bourbon Pecan Pie with a bitter chocolate ganache drizzle, and a Scarlet Lane Dorian Coconut Stout Float with slow churned French Vanilla Ice Cream.
- After Dinner: A Pappy Van Winkle Old Fashioned (no cherry juice, just 2 Luxardo Cherries) with a Pappy sidecar, paired with a Flat 12 – Pappy Barrel Aged Pinko, because why the hell not I’m DYING!!!
|
|
|
|
No Comments