Comments on: The Miller Chill Challenge http://appellationbeer.com/blog/the-miller-chill-challenge/ Sat, 11 Feb 2012 04:23:33 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Drew Kirsten http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-256279 Drew Kirsten Tue, 20 Oct 2009 03:38:01 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-256279 I prefer St. Rogue Red http://bit.ly/3vAUy1 I prefer St. Rogue Red http://bit.ly/3vAUy1

]]> By: Alejandro Ayala http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-241279 Alejandro Ayala Wed, 05 Aug 2009 21:53:35 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-241279 Ok. Im Mexican and let me explain. CHELADA yes its beer with lime and salt. SIMPLE MICHELADA (authentic) in Mexico is served: Lime juice, workshire sauce, Maggie sauce, pepper, salt, tabasco sauce. mixed will produce what we call Petroleo (petroleum) this name comes for its dark black result color. Top it off with Tecate beer and that is it. Beutifully blended and invented, Delicious everytime... Cheers!! Ohh and CHELAMATO is a Michelada only with half a glass of CLAMATO which is for hangovers or chilling in a beach. Rarely served at a bar. Approximately 8 out of 10 beers served in a mexican bar are micheladas. VERY POPULAR Ok. Im Mexican and let me explain.

CHELADA yes its beer with lime and salt. SIMPLE

MICHELADA (authentic) in Mexico is served: Lime juice, workshire sauce, Maggie sauce, pepper, salt, tabasco sauce. mixed will produce what we call Petroleo (petroleum) this name comes for its dark black result color.
Top it off with Tecate beer and that is it. Beutifully blended and invented, Delicious everytime… Cheers!!

Ohh and CHELAMATO is a Michelada only with half a glass of CLAMATO which is for hangovers or chilling in a beach. Rarely served at a bar.
Approximately 8 out of 10 beers served in a mexican bar are micheladas. VERY POPULAR

]]> By: Bob Skilnik http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-89359 Bob Skilnik Sun, 06 Jan 2008 22:39:05 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-89359 If I recall, the old bartenderess at The Map Room in Chicago, used to add a splash of Guinness to her Bloody Marys. They were delicious; all 5 of them. If I recall, the old bartenderess at The Map Room in Chicago, used to add a splash of Guinness to her Bloody Marys. They were delicious; all 5 of them.

]]> By: DirtyDon http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-45941 DirtyDon Sat, 01 Sep 2007 22:02:28 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-45941 I'm SHOCKED! Here I am sipping on my 22nd Miller's Chill Beer and Loving it! I'm such a beer snob, but not ashamed to let my friends know I'm drinking a Miller Product. Normally, I hate Miller Beer, especially their "Lite" beer, it tastes like Elf Wee-Wee should taste.. bad aftertaste is it has one.. Normally I drnk Negra Modelos (without lime), Warsteiners, Stella's, and Urquell's. Love a variety of IPA's, Stouts, and just something that surprises me ever now and then.. Miller's Chill Surprised me! I’m SHOCKED!
Here I am sipping on my 22nd Miller’s Chill Beer and Loving it!
I’m such a beer snob, but not ashamed to let my friends know I’m drinking a Miller Product. Normally, I hate Miller Beer, especially their “Lite” beer, it tastes like Elf Wee-Wee should taste.. bad aftertaste is it has one..
Normally I drnk Negra Modelos (without lime), Warsteiners, Stella’s, and Urquell’s. Love a variety of IPA’s, Stouts, and just something that surprises me ever now and then..
Miller’s Chill Surprised me!

]]> By: Jeff Alworth http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-39006 Jeff Alworth Sat, 28 Jul 2007 18:33:24 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-39006 Which is not to say I don't appreciate beer experiments. Some years ago I spent some time in Panama enjoying Panama Beer and Soberana. It was tropical weather, and anything stronger than the lightest pilsner was out of the question. But it did make me wonder what kind of brewing/mixing experiments you could run to expand the offerings. You're not in tropical country, but you know heat. I am interested in this line of inquiry in general--it's the market-tested Chill that kills me. Incidentally (and not so relatedly) did you ever see Fal Allen's post on Tuak? Mighty fascinating. http://singbrewer.blogspot.com/2006/06/tuak.html Which is not to say I don’t appreciate beer experiments. Some years ago I spent some time in Panama enjoying Panama Beer and Soberana. It was tropical weather, and anything stronger than the lightest pilsner was out of the question. But it did make me wonder what kind of brewing/mixing experiments you could run to expand the offerings. You’re not in tropical country, but you know heat. I am interested in this line of inquiry in general–it’s the market-tested Chill that kills me.

Incidentally (and not so relatedly) did you ever see Fal Allen’s post on Tuak? Mighty fascinating.

http://singbrewer.blogspot.com/2006/06/tuak.html

]]> By: Jeff Alworth http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-39004 Jeff Alworth Sat, 28 Jul 2007 18:28:45 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-39004 It was the ad that included the term "beerveza" that irrevocably turned me off. Some time ago, you asked what a "craft beer" was, and I think that as a data point, we can say with 100% accuracy that this marketing department gimmick is not it. The line is fuzzy, but Chill ain't anywhere near it. It was the ad that included the term “beerveza” that irrevocably turned me off. Some time ago, you asked what a “craft beer” was, and I think that as a data point, we can say with 100% accuracy that this marketing department gimmick is not it. The line is fuzzy, but Chill ain’t anywhere near it.

]]> By: Stan Hieronymus http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-38560 Stan Hieronymus Thu, 26 Jul 2007 23:59:54 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-38560 Becky - Roasters are already in place on Fourth Street. (The downside is the first chiles in are from Mexico - not to be anti-Mexican but I hate to see them undercutting New Mexico farmers on price.) Becky – Roasters are already in place on Fourth Street.

(The downside is the first chiles in are from Mexico – not to be anti-Mexican but I hate to see them undercutting New Mexico farmers on price.)

]]> By: Becky http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-38558 Becky Thu, 26 Jul 2007 23:36:16 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-38558 This Michelada is what my grandpa used to call a Red Beer, only with celery salt instead of chile piquin and V8/tomato juice instead of Sangrita. Always thought it was just a German immigrant in Kansas thing, is it was commonly a way to disguise cheep beer. Hmm, wonder why that's all the push? However, a freshly made Michelada or Chelada is way better than Miller Chill. Blame it on real lime juice versus a nasty citric acid substitute that's used commercially. I'd say try a freshly made one, and pass over the Miller Chill PS As a fellow New Mexican currently residing in California, how I envy you the green chile season coming up! This Michelada is what my grandpa used to call a Red Beer, only with celery salt instead of chile piquin and V8/tomato juice instead of Sangrita. Always thought it was just a German immigrant in Kansas thing, is it was commonly a way to disguise cheep beer. Hmm, wonder why that’s all the push? However, a freshly made Michelada or Chelada is way better than Miller Chill. Blame it on real lime juice versus a nasty citric acid substitute that’s used commercially. I’d say try a freshly made one, and pass over the Miller Chill

PS As a fellow New Mexican currently residing in California, how I envy you the green chile season coming up!

]]> By: SteveH http://appellationbeer.com/blog/the-miller-chill-challenge/comment-page-1/#comment-38514 SteveH Thu, 26 Jul 2007 18:19:35 +0000 http://appellationbeer.com/blog/the-miller-chill-challenge/#comment-38514 Funny thing to add to this somorgasbord, I once saw a Chicago bartender mix up the typical bloody mary for someone, then toss in a jigger of Summit Porter to the mix. I looked shocked, so he handed me a small sample glass and I have to say it was pretty good. Although, it <i>was</i> a bloody mary, not a glass of beer. Point being, I want my beer to be beer flavored. If I want a bloody mary (or Michelada Roja) I'll order that. Funny thing to add to this somorgasbord, I once saw a Chicago bartender mix up the typical bloody mary for someone, then toss in a jigger of Summit Porter to the mix. I looked shocked, so he handed me a small sample glass and I have to say it was pretty good.

Although, it was a bloody mary, not a glass of beer. Point being, I want my beer to be beer flavored. If I want a bloody mary (or Michelada Roja) I’ll order that.

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