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Beer? - Foodie Question of the Week!

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Crafty Beer? Everyweek The Deck Chef asks his facebook friends the "Foodie Question of the Week!" Here's some insight on this weeks flavor packed poll!

For this question I decided to dive deep into the "BATTLE OF THE BEERS!" I also watched one of my favorite movies - Beer Fest - for research purposes.

We've all run across our fair share of beer snobs over the years. In fact, I'm one... just on a lower level. I dwell in traditional and iconic brews that I've sipped on forever. Anyone that knows me will tell you that my longtime ale of choice is Pabst Blue Ribbon. If it was good enough for my granddaddy and to be delivered overseas to GI's in World War Two then it's good enough for me.

Before you roll your eyes, consider an ice cold PBR being pulled out of a cooler on a hot day after mowing grass, or fishing, or just while kicking back by the grill. Oh, and I can make some mean hush puppies with it as well! SPOILERS - Recipe Below!

Don't get me wrong, I've had my fair share of Craft and Regional Brews. Some I liked, some I'm still trying to forget. That's where the question comes into play.

The Question!

So you're firing up the grill, the neighbors are coming over, the race or game is on the tube... what beer are you pulling from the fridge?

The Answers!

I loved the response the question garnished! From funny to down right insightful! As it turns out, the common theme seemed to be "Any Cold Beer!"

Of course there was a nice selection of people leaning to national brands such as Bud, Miller, Coors, and famous imports such as Guinness. On the other hand several people commented on types instead of brands such as simply stating "IPA." Then there were a couple of people - including me - naming iconic brands such as Pabst, Falstaff, and others.

A Change of "Beer Snobbery" Heart!

My favorite response came from my longtime friend Michael Parrish. Who admitted that yes, in fact, he's been a beer snob in the past. However - He recently had a change of heart! Here's what he posted.

"Okay, I'm cured of my beer snobbery. I was setting up camp tonight after a long day on the motorcycle. A hillbilly gentleman with long bearded cruised up in a golf cart and asked me if I wanted a beer, before I could fully answer he fished an ice cold National Light from the cooler next to him and slapped it in my hand... Heaven. Perfect!" - Michael Parrish

How Many Beers are in a Keg?

By golly you can't write a beer drinking article without answering this question! According to calculate-this.com the standard full sized Keg is actually considered a "Half-Barrel" of beer which is not to be considered a half-keg which is commonly reffered to as a Pony Keg of course. But, a Pony Keg is considered to be 1/4 barrel in size. So, with that in mind - here's the math!

  • A BARREL of beer is 31 gallons.
  • A KEG would have 15 1/2 gallons (1,984 ounces) of beer.
  • A PONY KEG (1/4 barrel) holds 7.5 gallons (960 ounces) of beer.

So How Many Beers does that equal? If you are serving the beer in twelve ounce cups, that would equal roughly:

  • KEG = 165 beers served in 12oz. cups.
  • Pony Keg = 80 beers served in 12oz. cups.

Beer Goggle Closing Statement!

It turns out that the battle of the beers may not be such a battle after all! According to my incredibly unscientific alcohol induced facebook poll - Beer people rarely turn away an "ice cold one." Which adds weight to the age old question and response all beer drinkers have heard at least once! "What's my favorite beer? A free one!"

Kent's Pabst Puppies
3 1/4 cups self rising cornmeal
1 cup all-purpose flour
1 tablespoons sugar
1/2 tablespoon garlic powder
2 teaspoons salt
2 eggs, beaten
1 Pabst Blue Ribbon room temp
3/4 cup finely chopped onion
2 tablespoons hot sauce
2 tablespoons fine chopped jalapenos, optional
Hot vegetable oil for frying

Combine all of the ingredients in a large bowl and mix well. Allow to rest for 5-10 minutes while oil gets hot. Use a deep fryer. Drop batter by the spoonful into oil and cook until golden brown. They will expand slightly. Try a few to master size of batter ball. Larger sizes will not fully cook in the middle. Add additional flour if needed. Drain on paper towels and serve hot.

From the official PBR mini cookbook by Kent Whitaker.... which you can download on the recipe page FOR FREE HERE!

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

2 comments

  • Comment Link JM Friday, 03 June 2016 17:26 posted by JM

    I enjoy darker full bodied beers during the winter and lighter choices during spring and summer. I think many people are the same way. So, for grilling - give me an Ice Cold......... I guess I am like many of the others that answered your poll question. During the heat months - anything cold!

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  • Comment Link Jeff Killner Thursday, 02 June 2016 03:53 posted by Jeff Killner

    Cold beer, hot grill, works every time. I go for basics - If it ain't advertised in NASCAR then I'm probably not buying it.

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