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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Kitchenware/Tabletop

TOP PICK OF THE WEEK: Chillsner Beer Cooler

chillsner-230

Chill that beer in a minute. Photo
courtesy Hewy Wine Chillers.

 

We’re quite enamored of the Corkcicle, a reusable, gel-filled plastic icicle. Kept in the freezer until you need it, it becomes a wine cooler and bottle stopper that chills down a bottle of wine or maintains the temperature of an already chilled bottle.

Forget a bulky ice bucket: This the perfect way to keep opened bottles of wine at just the right drinking temperature. It’s available in a standard edition, Corkcicle Classic, and a deluxe edition, Corkcicle One, which has a built-in aerator and pouring spout. Either is a great gift for wine lovers.

Now Corkcicle has a beer brother: the Chillsner, for standard long neck beer bottles. The stainless steel frame contains the same proprietary thermal gel used in the Corkcicle. As with the Corkcicle, you keep the Chillsner in the freezer until you need it; then, simply insert it into the bottle.

You can place the Chillsner in a warm bottle of beer and immediately sip cold beer through the spout (or pour it into a glass). Or, use the Chillsner to keep a pre-chilled bottle cold.

If you’re drinking alfresco, the Chillsner also keeps the bugs out.

Give as a summer gift, or plan for the holidays. Any beer drinker will be delighted.

 

The list price is $29.95 for a two-unit gift box; but you’ll find the Chillsner for $20.95 on Amazon.com.

 
  

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TIP OF THE DAY: Don’t Buy Silly Kitchen Gadgets

grape-cutter-230

A special gadget slices grapes in half. A
better gadget: a sharp knife and a cutting
board. Photo courtesy OXO.

 

We have the greatest respect for OXO Good Grips. They, and other manufacturers, produce kitchen gadgets that make food preparation easier.

But some work better than others. We had great hopes for the mango splitter we purchased; it didn’t work and was promptly donated to Goodwill. While peeling mangoes is a pain, it’s still easier to use a knife and a vegetable peeler.

Then, starting with the guacamole masher—a device made by Amco and other companies—as well as the separate OXO avocado slicer, without the mashing component, we began to wonder what was going on in the invention of new kitchen gadgets.

They seemed to be unnecessary—drawer-clutterers that didn’t do any better job than the standard gadgets we already have. Yet, manufacturers won’t make these gadgets unless consumers will buy them.

With the Caprese salad maker—a tomato and mozzarella slicer from Jed Mart, and another from Rösle—we noticed that things were getting out of hand. If you can’t evenly slice a mozzarella cheese or a tomato, you simply need to practice with a knife.

A corn stripper/shucker? Don’t even think of it: Some ears of corn are simply too plump to fit through the one-size-does-not-fit-all kernel remover. Here’s how we cut corn kernels from the cob.

 

The Basics Work Best

We can’t imagine who would buy gadgets like these, because everyone we know who prepares food at home knows how to hold a knife and slice.

And that’s all you need: a good knife and a cutting board. So today’s tip is: Please, save your money!

The gadget that inspired today’s tip is the OXO Good Grips Grape and Small Tomato Slicing Guide (photo above).

You fill the Guide (the container) with up to 1 cup of grapes, grape tomatoes, or other small fruits like kumquats, pitted cherries or pitted olives.

Seriously: one cup of grapes or tomatoes? That’s not very much to slice by hand. A sharp kitchen knife will slice them faster and better.

While we haven’t tried it (we’ve tried too many new-fangled gadgets, with no success), we opine that in the time it takes to load, slice, remove and clean the container, you can slice the grapes on a cutting board with your kitchen knife.

 

Stop The Insanity

The next time you’re tempted by a nifty-looking kitchen gadget, ask yourself:

Will a sharp knife do as well? Then sharpen your knives, or treat yourself to a new paring knife if you must buy something.

And don’t buy cheap knives: The edge isn’t great to start with, and will dull quickly. It’s no bargain.
 
The Grand Finale

A couple of months ago we received this pitch: “Nik of Time, Inc., introduces PantryChic™—a sleek and modern kitchen appliance line designed for precise ingredient measuring and simplified food preparation through its intuitive and innovative engineering. PantryChic promises to re-introduce families to the joy of baking, cooking and sharing a meal by addressing some of the tedious preparation steps to save time and allow for better more consistent results.”

As you can see in the photo, this comprises a canister on a stand, that you place over a base with a mixing bowl. You dial the amount of flour or other ingredient and it is dispensed into the bowl.

 

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Does this look like a better option for your kitchen? Photo courtesy Pantrychic.

 

Seriously once more: Is this an improvement over a conventional canister and a measuring cup? Have we gotten to the point where we can’t scoop and measure with a spatula and achieve “consistent results?”

And, as the company claims, will this “re-introduce families to the joy of baking?”

Perhaps we just don’t get it, but you can find out more at PantryChic.com.

MORE KITCHEN GADGETS TO AVOID.

  

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FOOD HOLIDAY: National Zucchini Day, Spiral Zucchini & Zucchini Pasta

Whether served raw, roasted, baked, grilled, sautéed, pickled, or fried, zucchini is one of the most versatile vegetables, and a seasonal summer favorite that’s abundantly available at farm stands and supermarkets.

This summer squash is very low in calories—33 calories for a medium zucchini.

There are many wonderful ways to serve zucchini:

  • Garnishes
  • Gratin
  • Grilled
  • Soufflé
  • Stir-fried zucchini ribbons
  • Zucchini and carrot slaw, “cole slaw” or salad
  • Zucchini pasta
  • Zucchini sticks, baked or fried
  •  
    Two of our favorite recipes are below. To make them, treat yourself to the new Microplane Spiral Cutter, a tool that quickly and effortlessly transforms zucchini—as well as carrots, cucumbers, radishes and other vegetables—into elegant spiral cuts and ribbons.

       

    sprial-grater-microplane-beauty-230L

    Food fun with the new Microplane Spiral Cutter. Photo courtesy Microplane.

     
    Thanks to Microplane for announcing this gadget in time for National Zucchini Day, August 8th.

    Resembling an old-school manual pencil sharpener in both style and function, the Spiral Cutter has two razor-sharp (surgical steel!) slicing barrels to accommodate different vegetables—the small barrel for long, slim vegetables such as carrots, the large barrel for cucumbers, summer squash and other, broader vegetables.

    It debuts this month in Black and Green for a suggested retail of $14.95. Learn more at Microplane.com.

    Then, you’ll be set to whip up this delicious salad:

    SPIRAL ZUCCHINI RECIPE # 1: THAI-STYLE ZUCCHINI RIBBON SALAD (BASED ON SOM TUM)

    We love green papaya salad, som tum. We can easily eat two appetizer portions at our local Thai restaurant.

    Our favorite guest blogger, Hannah Kaminsky, agrees. “Served chilled, the tender yet crisp strands of unripe papaya are cooling, yet still popping with bursts of heat from abundant flecks of chili peppers. Brightly acidic, tangy, and slightly salty, with just a touch of sweetness to take the edge off, every component must be in perfect balance to achieve a successful, harmonious dish.

    “Of course, the key ingredient, green papaya, isn’t typically available in hometown grocery stores, which is why I took a page from the ever-popular zucchini noodles. They don’t stay crisp as long as papaya, so be sure to leave them undressed until the minute you’re ready to serve.

     

    thai-zucchini-salad-kaminsky-230

    Zucchini Thai salad: zucchini replaces green
    papaya in the classic som tum recipe. Photo
    © Hannah Kaminsky | Bittersweet Blog.

     

    “Even without the papaya, this recipe transports me to a delicious new world of flavor with every single bite.

    “The dish comes together very quickly, so prep all of your vegetables first and you’ll zip right through the rest of the preparation.”

    Ingredients For 2-4 Servings

  • 1/4 cup lime juice
  • 2 tablespoons coconut sugar or dark brown sugar, firmly packed
  • 2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 3-4 ounces (a big handful) haricots verts (skinny green beans), lightly blanched
  • 2 medium zucchini, spiralized or julienned
  • 1/2 cup halved grape or cherry tomatoes
  • 1/2-1 red Thai chile, thinly sliced
  • Handful skinny chives or scallions, thinly sliced
  • 2 tablespoons roasted and salted peanuts, coarsely chopped
  •  

    Preparation

    1. MAKE the dressing. Whisk together the lime juice, coconut sugar, fish sauce, soy sauce and garlic. It will seem like a lot of liquid, but don’t worry: That’s exactly what you want. This isn’t like a traditional salad dressing; it should soak into the noodles a bit, and you will have a bit of a pool at the bottom when it’s in proper proportion.

    2. PLACE the green beans, zucchini ribbons and tomatoes in a medium bowl. Pour the dressing on top and toss to coat. Add the chili, a bit at a time, until it’s spicy enough for your personal taste. Give it one more good toss to mix everything around and evenly distribute the ingredients before transferring everything to a serving dish.

    3. TOP with a generous handful of sliced chives and chopped peanuts. Serve immediately.

     
    SPIRAL ZUCCHINI RECIPE # 2: ZUCCHINI “SPAGHETTI”

    You will love this dish, part of our repertoire since we began to fashion our own “cuisine minceur” in high school. It does a great job emulating spaghetti, for very few calories and carbs.

    Ingredients

  • Zucchini ribbons
  • Sauce of choice—red, white, pesto, EVOO and garlic, etc.
  • Grated Parmigiano-Romano or other Italian grating cheese (for a texture change, consider shaving instead of grating)
  • Optional garnishes: capers, fresh herbs, green peas or other vegetables, panko bread crumbs, sautéed garlic slivers, sliced olives or any favorite pasta topper
  •  
    Preparation

    1. COOK zucchini briefly, to al dente. (We steamed them in the microwave for 30 seconds).

    2. PLATE with sauce. Garnish with grated cheese and any other ingredients.

      

    Comments

    PRODUCT: Zoku Slush/Slushie Maker

    Do the kids on “Glee” ever drink their slushies? We only recall slushie attacks, wasting the sweet, frozen drink by throwing it on a classmate.

    Perhaps they each have a Zoku Slush and Shake Maker, where they enjoy slushies at home to their hearts’ delight.

    This convenient device uses a cup that is pre-frozen in your freezer. Then, you add a liquid of choice and stir with a special spoon. The beverage freezes right before your eyes.

    The frozen inner core fits into an outer sleeve that keeps your hands from getting cold (and your slushie from warming up). It’s easy to use and easy to clean.

    By making your own, you can avoid the additives in, say, a 7-11 Slurpee, drink that consists of water and flavoring plus dextrin (a thickening agent), high fructose corn syrup (boo!) or erythritol (a noncaloric sugar alcohol used in Slurpee Lite), glycerin (a fat emulsifier), citric acid (a natural preservative that also adds a tart flavor), potassium benzoate (another preservative, that inhibits the growth of bacteria, mold and yeast), gum acacia (a stabilizer), quillaia extract (a foaming agent in some soft drinks), glycerol ester of wood rosin (an emulsifier and stabilizer) and food color.

    Jeepers, would you feed that to your kids? Not to mention, if you have a refined palate, your own slushie made with quality juice will taste so much better.

       

    zoku-slush-maker-ws-230

    Make your own icy, slurpy, slushie. You can make a practically noncaloric version with Crystal Light or other diet beverage. Photo
    courtesy Williams-Sonoma.

     

    You can make frozen Margaritas and other frozen cocktails (a frozen Bloody Mary could be interesting on a hot day) and you can have fun experimenting with other recipes. We particularly enjoyed a slushie Thai iced tea).

    You can also slush almond milk/coconut milk/rice milk/soy milk, chocolate milk, iced coffee, lemonade and your favorite juice or soda, lemonade.

    When we slushed Crystal Light lemonade, it was like eating no-calorie granita. Perhaps the greatest boon to us is the ability to convert diet beverages into no-cal/low-cal frozen desserts!

    While we haven’t tried it yet, the company says you can also make milkshakes. We’re quite happy with blender shakes.

     

    orange-juice-slushie-230

    Add a scoop of ice cream to an orange juice
    slushie for a “Creamsicle” slushie. Photo
    courtesy Williams-Sonoma.

     

    There are a few caveats:

  • The cups hold only eight ounces. That‘s not good if you want a supersized Slurpee-style drink; but it is good news if you want to keep the calories down.
  • You need to store the inner core in the freezer. The instructions say 8 hours freezing time, but we found 24 hours is better (freezer temperatures vary).
  • The instructions underestimate the time required for slush. They say that it can take “as little as 7 minutes.” Freezer temperatures vary, and Zoku may have used a commercial freezer in their testing. But in our experience, it can take 15-20 minutes for the slush to fully form.
  • You need to be hands on. You add the cold liquid to the cup and let it sit for 3-5 minutes; as the slush forms, you push it down with the special spoon provided and wait for more slush to form. You repeat this process several times until the whole cup turns to slush.
  • It’s best for one person. While you can make two slushies from one frozen inner cup, it does take time. So either buy more than one unit, or plan to enjoy a solitary slushie while the second one is freezing. After that, the cup needs to go back into the freezer for many hours.
  •  
    Still, for a diet treat or a child’s snack (children can learn to make their own), this device can be a real find.

     

    ZOKU SLUSH VS. BLENDER DRINKS

    Why not make a frozen drink the old fashioned way, in a blender with ice cubes?

    The benefit of the Zoku Slush and Shake Maker is that there’s no ice to dilute your drink. It’s $19.95 at WilliamsSonoma.com.

      

    Comments

    TIP OF THE DAY: Get A Food Ring

    crab-mango-avo-tower-theheatherman-portlandOR-230

    This fancy first course is not that hard to
    make. Photo courtesy The Heathman |
    Portland, Oregon.

     

    It isn’t hard to make fancy appetizers like the one in the photo. All you need is a food ring. It is also called a ring mold, although that term can also refer to a multi-serving container like the type used for gelatin molds.

    We admit to a fondness for molded, layered recipes, like this crab, mango and avocado stack served at The Heathman Restaurant and Bar in Portland, Oregon. Thanks to executive chef Michael Stanton for sharing his recipe, below.

    Chef Stanton tops his dish with wild arugula. In the northwest and elsewhere, wild arugula is often found growing in streams, there for the picking. You can substitute cultivated arugula from the market. More substitutions are offered below.

    In fact, part of the fun of cooking is taking the recipe in a different direction, with a substitution. No mango? How about fresh pineapple? No avocado? How about tuna tartare?

     

    RECIPE: DUNGENESS CRAB MANGO SALAD

    Ingredients Per Serving

  • 1/2 cup mango, chopped
  • 1 avocado, chopped
  • 1 cup Dungeness or other crab meat
  • Chive oil or other herb-infused olive oil (basil, rosemary)
  • 1 cup wild or cultivated arugula
  • Fresh press olive oil (to taste)
  • Food ring
  • Garnishes: citrus vinaigrette (recipe below) and chive oil*
  •  
    *If you don’t have/can’t find chive oil, use basil oil or rosemary oil.

     

    RECIPE: CITRUS VINAIGRETTE

    Ingredients

  • 3 tablespoons fresh citrus juice (lemon and/or orange, lime or yuzu)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 8 leaves fresh basil, minced
  • Salt to taste
  • 1/4 teaspoon fresh-ground black pepper
  •  
    Preparation

    1. WHISK ingredients together until well-blended.

     

    food-ring-HICbrands-230sq

    The only food ring you’ll need: This one can be adjusted to different diameters. Photo courtesy HIC Brands.

     
    Assembly

    1. MOLD the chopped avocado in 2-3 inch ring atop the serving plate. Place the mango on top, followed by the crab.

    2. REMOVE the ring mold, swirl the vinaigrette and chive oil around the plate. Toss wild arugula in fresh olive oil and place on top.
     
    MORE AT THE HEATHMAN

    If you’re in Portland, stop by for afternoon tea. It’s served in the hotel’s historic Tea Court Lounge; reservations are required.

    The traditional tea menu, created by pastry chef John Gayer, includes Smoked Salmon Napoleon, Paté Maison, John’s Famous Lanai Banana Bread and Parisian Opera Cake, along with a wide selection of teas from Fonté Coffee and Tea Company, a Northwest micro roaster based in Seattle.

    The children’s Peter Rabbit Tea for Little Sippers sports Ants On A Log, Snickerdoodle Cookie, Devil’s Food Chocolate Cupcake and Peanut Butter and Honey Sandwich.

      

    Comments

    PRODUCT: BerryBreeze Refrigerator Air Purifier

    Even if you don’t need an air purifier for your home, you may need one for your fridge.

    BerryBreeze is a 21st-century improvement on the open box of baking soda, left in the refrigerator or freezer to filter migrating aromas from raw and cooked foods.

    But BerryBreeze does more.

    The same process that neutralizes odors also preserves produce, by destroying harmful bacteria and mold that cause fruit and vegetables to decay. The manufacturer claims it will keep produce fresher for up to 10 days, or two to three times longer. The benefit: less waste of food and money, less to toss into the landfill.

    BerryBreeze is a rebranding of a machine called the Ozonator, which you may have seen on TV.

    It runs on four D batteries. The device converts the oxygen in the fridge to ozone (activated oxygen), a powerful oxidizing agent that destroys surface molecules of bacteria and mold. It also defuses ethylene, a gas emitted by numerous fruits (including apples and melons) which speeds up the ripening and rotting of foods.

     

    berry-breeze-230

    The same process that purifies the air helps produce last longer. Photo courtesy BerryBreeze.

     
    We tried it and it did seem to extend the life of fragile raspberries. The fridge smelled better, but the machine isn’t a miracle worker: You have to do your part to tightly cover odorous items and police for rot.

    BerryBreeze is available at retailers nationwide, including Bed, Bath & Beyond and Whole Foods Markets. You can also buy it online at BerryBreeze.com.

    The retail price is $49.95; you supply the batteries.

      

    Comments

    TIP OF THE DAY: How To Keep Your Water Bottle Cold

    Record high temperatures and humidity nationwide today mean that no one should leave home without a water bottle or other hydration.

    But what happens if you don’t have a bottle chilling in the fridge…or even if you do?

    You wouldn’t think that a tip would be needed on how to chill a water bottle. But if your technique is simply to put the bottle in the fridge to chill down the water, you find that it warms up pretty quickly on a hot summer day.

    Here are some tips to keep that bottle of water colder, longer.

    Definitely start by keep your water bottle in the fridge; but “layer” that cold water with one of these techniques:

    3+ WAYS TO CHILL A WATER BOTTLE

    The Right Ice

  • Get a water bottle ice cube tray and add an ice stick to the bottle. Don’t buy the small round ice cubes or smaller sticks: The smaller the piece of ice, the faster it melts.
  •    

    vacu-vin-water-bottle-chiller-230

    A water bottle chilling jacket makes room temperature water cold, or keeps chilled water cooler, longer. Photo courtesy Vacu Vin.

     

    water-bottle-ice-cube-tray-progressiveIntl-230

    Ice cube trays designed for water bottles.
    Photo courtesy Photo courtesy Progressive
    International.

     

    Insulated Jackets

  • Use Rapid Ice, a pre-frozen jacket that goes over a wine bottle to chill it. It fits large bottles of water perfectly, and also helps keep 16-ounce bottles cool. It will extend the coldness of your water, which hopefully is pre-chilled with an added stick of ice. Place the sleeve back in the freezer when you return, and you can also use it to chill wine until you need it again for water.
  • Rapid Ice also makes a can chiller, to fit over beer and soda, which can help keep your water cool.
  • Rapid Ice competitor Vacu Vin makes a water bottle chiller jacket for a 16-ounce water bottle. It will also chill a room temperature bottle of water in five minutes.
  •  
    Other Techniques

  • Freeze the bottle, making sure it isn’t full to the top so the water can expand. Remove the bottle when you get up in the morning so the ice will start to melt
  • Use a good old-fashioned thermos bottle.
  •  
    More Ideas?

    If you’ve got them, share them!

      

    Comments

    FOOD FUN: Fanciful Sweet Or Savory Pockets

    Here’s an easy way to add fun to everyday or special occasion fare. This Pocket Maker set from Kuhn Rikon lets you creating “pocket meals.”

    Each of the three fun shapes is 3.5 inches in diameter, and stamps out the dough to make mini pies, pizza pockets, filled dumplings and more.

    Just press the stamp to cut the dough, fill and press down on the lever to crimp the pocket edges together. Any dough works (think pasta dough, phyllo dough, pie dough, pizza dough), or use sandwich bread or tortillas.

    The Pocket Makers create savory or sweet fun foods, from spicy chicken empanadas for a first or main course to individual apple pies for dessert. Our favorite idea: jumbo ravioli.

       

    kuhn-rikon-pocket-maker-set-230

    An easy way to make fun food. Photo courtesy Kuhn Rikon.

     

    kuhn-rikon-pocket-maker-stuffed-pockets-230

    Stamp, fill, bake and serve. Photo courtesy
    Kuhn Rikon.

     

    Each set includes three red pocket makers in flower, heart and round shapes, plus a recipe book filled with tasty ideas for every day and special occasions.

    This gadget set could be just the thing to coax a young person into baking…or give new inspiration to a seasoned baker.

    Pocket Makers are constructed of BPA-free plastic stamps are dishwasher safe for easy cleaning.

    The Kuhn Rikon Pocket Maker Set has a suggested retail price of $16 and is available at Amazon.com and Sur La Table stores.

    Discover more delightful products at KuhnRikon.com.

     

      

    Comments

    FOOD FUN: Grow Vegetables Into Hearts & Stars

    It’s too late to grow vegetables in star shapes for this July 4th, but you can plan ahead for next year. While you’re at it, plan to grow and freeze some heart-shaped slices for Valentine’s Day or anniversaries.

    If only we had a small plot of land, we’d grow cucumbers and tomatoes just so we could create these heart- and star-shaped vegetables. What fun for crudités, salads, cocktail garnishes and general garnishes.

    The long plastic tube-shaped, snap-on molds are placed over young vegetables; as they grow, they take on the heart and star shapes of the tubes as the fruits grow and mature.

    They’re ideal for cucumbers, plum tomatoes and summer squash.

    When the veggies are mature, simply open the mold and harvest the fruits. Slice them diagonally to reveal the shape of hearts and stars. The plastic molds can be reused year after year.

  • Fun gift for your favorite vegetable gardener.
  • Inspiration for the kids to grow vegetables.
  •    

    tomato-hearts-stars-burpee-230

    Tomato hearts and stars. Photo courtesy Burpee.com.

     

     

    heart-zucchini-burpee-molds-230

    Grow your own: Crunchy cucumbers are
    shaped into stars. Photo courtesy
    Burpee.com.

     

    Get yours at Burpee.com.

    Then, plan your “molded” garden:

  • Bell peppers
  • Cucumber
  • Eggplant
  • Plum tomato
  • Yellow squash
  • Zucchini
  •  
    Any other ideas for what might work?

     

      

    Comments

    TIP OF THE DAY: Beer Glasses ~ Stout Glasses

    stout-glass-spielgau-230

    Stout has never tasted better. Photo courtesy Spielgau.

     

    For decades, connoisseurs of fine wines and spirits have been able to enjoy them in glasses engineered by Riedel, to bring out every last nuance of flavor and aroma. If you’ve ever compared drinking a wine from the correct varietal-specific Riedel glass (Bordeaux, Brandy, Chardonnay, Tequila, etc.) and a generic wine glass, you know the results are amazing.

    Last year right before Father’s Day, we featured the first variety-specific beer glass, an IPA glass from Spielgau, specially contoured to enhance the flavors and aromas of IPA beer.

    This year, Spielgau—a 500 year-old company that was purchased by Riedel in 2004—adds the world’s first stout-specific glass. The company hopes to do for beer what its parent company has done for wine.

    Stout is a heavier style of beer characterized dark color, malty flavor, and thick, foamy head. The wide mouth of the 21-ounce Spiegelau Stout glass is conducive to pouring a strong head, while the flared base helps focus the beer’s aromas, which can then emanate from the glass’s wide opening. (See the different types of beers.)

     

    The stout glass was developed and tested with two American craft brewers of stout: Left Hand Brewing Company of Colorado and Rogue Ales of Oregon. A set of two glasses is $25 at SpielgauUSA.com. Branded versions of the glass with brewery logos are available through LeftHandBrewing.com and Rogue.com, respectively.

     

    HOW THE SPIEGEL STOUT GLASS WAS DEVELOPED

    Hundreds of glasses pulled from Spiegelau’s glassware archive were tested against a variety of the brewers’ own stouts to find the glass shape that had the most profound effect on the aromas and flavor profiles of each stout beer. After narrowing the options to a handful of shapes, Spiegelau’s German factory created six final prototypes for testing all stouts, varying by several millimeters in height, bowl width, angle and capacity.

    After many deliberations, Left Hand Brewing Company and Rogue Ales separately and unanimously determined that the Prototype “C” stout glass delivered the optimal taste, aroma and mouth feel to enhance stout beers. The winning shape has:

  • A voluminous, open bottom glass base that drives beer and aromatic foam upward into the main bowl.
  • A wider, conical bowl that significantly amplifies aromas and also provides superior flow to mid palate, improving the taste, mouth feel and finish of complex stout beers.
  • A stark, angular shape and open base that create dramatic visual cascading effect into the glass as the beer is poured.
  • Ultra-pure quartz material, that makes for unsurpassed clarity and flawless, true color presentation of stout beer.
  •  
    So the next great gift for a beer lover: Spielgau stout glasses with a selection of artisan stouts.

     

    rogue-stout-glass-proofbrewingco-230

    The two “developer” breweries offer branded versions of the stout glass. Photo courtesy Proof Brewing Co.

     

    ABOUT STOUT

    The darkest and heartiest of beers, a stout is top fermented and differentiated from a regular ale by its brown-black color, chocolate-coffee flavors and fuller body. This is achieved by brewing with barley that has been dark-roasted to the point of charring (think of espresso beans, compared to a medium-roast coffee). Stout is thus both darker and maltier than porter, has a more pronounced hop aroma, and may reach an alcoholic content of 6% to 7%.

    Stout originated in Ireland, where most traditional stouts are very rich, yet sharp and slightly bitter. Stout is well-paired with strong cheese and a spicy sausage such as andouille. There are different types of stout:

  • Chocolate stout is a sub-category that uses different malts for an even more pronounced chocolate flavor. These days, some brewers add actual chocolate into the brew, or brew over cacao beans, or both.
  • Coffee stout uses dark roasted malts to add a bitter coffee flavor. With the tandem growth of interest in microbrews and fine coffee, craft brewers have added specific ground beans to create, for example, “Breakfast Coffee Stout,” “Espresso Stout” and “Guatemalan Coffee Stout.”
  • Cream stout or milk stout is a style made sweeter with unfermentable lactose (milk sugar).
  • Dry stout or Irish stout is very dark and toasty or coffee-note style, exemplified by the world-famous Guinness.
  • Imperial stout, Russian stout or Russian imperial stout has more of a rich, roasted quality and a higher level of alcohol. These are potent beers that can be almost as thickly textured as liqueur. Examples include Samuel Smith’s Imperial Stout at 7% alcohol and Brooklyn Brewery’s Black Chocolate Stout, at 8.7% alcohol. The alcohol content of imperial stouts can go to 9% and 10%.
  • Oatmeal stout adds oatmeal to the mash, which gives a smoothness and creaminess to the stout. It has more restrained flavors and less alcohol than Imperial stout. Samuel Smith makes a benchmark oatmeal stout, with notes of fruit, licorice, chocolate and toffee.
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