Comments on: Miller Chill Challenge canceled

By: Jeff

Jeff — Wed, 22 Aug 2007 21:49:21 +0000

Speaking of the Times, they did a review of Belgians in today’s paper. Now THAT’S a tasting you wouldn’t mind doing.

By: Lew Bryson

Lew Bryson — Wed, 22 Aug 2007 11:31:00 +0000

I’d say I was happy to help, Stan, but I’m not really; I’m sure you understand. Just one thing. As I told my friends over fifteen years when I jumped on the grenade that was Ed’s Cave Creek Chili Beer: don’t waste my sacrifice.

I’ve been looking into the chelada thing. There’s a piece NYT foreign correspondent Tim Weiner did while he was in Mexico City (in August of 2001, which maybe explains why everyone forgot about it) on the origins of the michelada that’s revealing, as in maybe this thing ain’t so old as all that. Take a look: http://www.habagallo.com/html/dining_in___out.html
The archive site is a company, Habagallo Foods, that makes a michelada mix.

By: Stan Hieronymus

Stan Hieronymus — Tue, 21 Aug 2007 16:16:54 +0000

Thanks for taking the Chill hit for all of us, Lew.

I like the idea of trying Victory Lager with the recipes. The cultural part of Chelada has always interested me, wondering if it dates back to when German brewers were making full-flavored Mexican beer.

By: Lew Bryson

Lew Bryson — Tue, 21 Aug 2007 14:08:44 +0000

Yeah, well…I was writing a story on the whole phenom for my Conde Nast Portfolio column, so I did have to taste them. And as it turned out, the A-B Chelada was actually a pleasant experience. I might try the Corona-distributed recipes too, although I’ll probably use something like Victory Lager, just cuz. Chill, however…left me cold. Chilled, in fact.

By: Eric Trimmer

Eric Trimmer — Tue, 21 Aug 2007 14:02:15 +0000

Stan,

I work for a newspaper with a food section.

I don’t know why I didn’t think of this idea myself.

I’m always looking for reasons to drink beer in the line of duty…