Alibi V.17 No.44 • Oct 30-Nov 5, 2008 ››
Cave-aged IPAs? It's not doctor recommended, kid tested or mother approved. Most brew hoarders go by the “eeny, meeny, miny, moe; if it's hoppy, let it go” mantra–thus, they only age high-alcohol beers. And we're sure there's some scientific sense in that. But we also know that there are exceptions to every rule, so we stuck hop-heavy beers in our makeshift beer cellar. Talk about testing our resolve! Just imagine: You make a beer run, scoop up a frosty cold bomber of your favorite high-grade hoppy strong ale, only to file it away like a dusty library book.
Not your average joe
In my home city of Las Cruces, a decent cup of coffee is hard to come by. I usually have to buy beans in Burque and then wait until the weekend for my husband to make me some. I could drag my ass to the one good coffee house in town (actually in Mesilla), but it’s a 30-minute drive down the mountain into the valley, past four Starbucks, a craphole that always burns its beans and countless gas stations that offer a blend of the aforementioned choices. For this reason, I adore Albuquerque and its many brewed options.
Wine and French Night
Casual French study, wine, cheese, culture, song and conversation with Maryse Lapierre.
Barrel Aged Beer and Cheese
Four barrel aged beers from Marble paired with four gourmet kinds of cheese, hand-picked by Whole Foods.