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Does anyone "eat" the steeped green tea leaves?
- liu Dec 7, 2006 06:45 PM
I have been enjoying rather large tied green tea balls that open up when steeped into green tea flowers. Most of the tea leaves stay in their tie, but some of the leaves break off into the tea and float to the surface. I find that chewing on them is quite tasty. Can I safely swallow them?
Is there any reason NOT to consume these green tea leaves? Is there any benefit?
We stuffed our Thanksgiving turkey with steeped green tea leaves and it was quite good, although perhaps somewhat subtle. Are there other uses for the steeped or unsteeped leaves, aside from cooking with matcha (finely powdered ceremonial green tea)?
re: condiment
Does it taste like a seaweed salad, perhaps in texture?
re: jennjen18
Interesting...I was hoping for some information like this -- unless it is too good to be true????
re: Glencora
Yeah, I'm not so sure with other teas.. 'coz green teas have lots of nutrients and good stuff in it, so I was told the above. Just make sure what youre eating is good for you!
re: Glencora
well, I suppose it'd be the equivalent of eating the leaves after a good steeping or two--flushing is, after all, all that producers do to "decaffeinate" a product.
So, probably yes, but I'd hazard a guess and say it wouldn't be as beneficial as drinking and eating normal leaves.
Well, there are three issues possible when eating something "weird".
1. Is it poisonous?
2. Is it unchewable?
3. Is it sharp/pointy?
So, for example, you don't want to eat toadstools because of #1; you don't eat lime leaves, even sliced, because of #2; and you don't eat whole artichoke leaves principally because of #3.
Tea leaves have none of these issues, and in point of fact anyone who's ever been to a Chinese restaurant has had tea leaves because some of them make it through the strainer.
I don't know that I'd chow down on them, but maybe... or you could make like coca leaf, put it in the pocket of your mouth, and chaw.
re: Das Ubergeek
And HELLO, Das Ubergeek!
I love your way of looking at this...so simple and so perfect! And I wonder if it could be "chawed" like tobacco?????
Thanks for your great response! And I will keep your litmus test of poisonous?-unchewable?-pointy? in my pocket for my future Chowing adventures!
re: Das Ubergeek
I eat very thinly-sliced lime leaves all the time in certain Thai dishes in restaurants and prepared at home as well. Am I missing something here?
re: allegro805
Me too, so far I'm fine. But they're home grown and the tender newish ones. And I also eat the thin-sliced lemon grass, which isn't really chewable. They really can't be any worse than broccoli.
re: Das Ubergeek
I eat lime leaves, sliced in things like Thai pork lettuce wraps. I don't eat them in soup, I fish them out like bay leaves, but I don't have a problem eating them in stirfrys and stuff....
re: Das Ubergeek
Ok help me.. I watched No Reservations more times than anybody should... and she has him smell the Kaffir lime leaves.. So I became obbssed with making that scallop saffron sauce... My dad bought me a Kaffir lime tree....it is small.. because I could never find kaffir lime leaves... ANNNNNNNYWAY How would you cook with lime leaves? do you use them like bay leaves?
re: girloftheworld
I use them in Thai curries. Add them when you add the vegetables. Example recipe:
re: Scrofula
With the addition of these tea leaves, you get some bulk, color, texture and fragrance. I would imagine that the flavor is lost with the other strong flavors in this dish.
Scrofula, what type of tea leaves do you use?
re: Scrofula
The kaffir lime leaves are so integral to the Thai curry, so I would not substitute...but perhaps both! I might suggest a fragrant green tea, if any.
Scrofula, if you do try it, please report back!
re: PseudoNerd
Howdy and Hi, PseudoNerd!
I hope you are serious, because my thinking runs along the same line. It just seems like they would be healthy. I love seaweed in all its permutations, so I equate tea leaves in this same category.
Soooo, J, how do you eat them...as a salad, with a little soy dressing or sesame oil, a little grated ginger and some sesame seeds, perhaps? I might then squeeze a fresh orange over the entire dish.
re: liu
Am I J? :)
I just eat the leaves just straight out when I'm done my tea, really. Eat them in its purist form to get the most nutrients out of it. But I've heard of Chinese dishes using tea leaves to make. I cant recall any off the top of my head, maybe the home cooking board can help you out on that one.
re: jennjen18
nah, I'm the abovementioned J ^^
I eat it the same way as jennjen does, without any additions, after finishing my tea.
In the book, "New Tastes in Green Tea," by Mutsuko Tokunaga, she refers to eating steeped leaves several times. She suggests using them as you would use any parboiled green vegetable; also to add them to rice pilafs and salads, or mix into the batter of deep-fried dishes.
In fact, when you drink matcha, you are actually "eating" tea, as matcha is from the full leaves (minus stem and veins), ground to powder.
re: LBeff
LBeff - You have offered some good ideas...thanks! I have heard about this book before, and I love the idea of adding some pieces of green tea to any rice dish.
Regarding the matcha, the bottom of the cup with the matcha-mud is my favorite part! In fact, when I am being served really good green tea (usually matcha) in a sushi bar, I ask for them to swirl the pot before they pour it so that I can get the powdered pieces of leaves. The servers who love tea themselves really "get" it; and the ones who don't probably just think I am strange with this request!
I'm still getting used to matcha myself. What I like about this tea book is that it gives "permission" to try different ways of drinking green tea. She shows recipes for floats, shakes and coffee-type drinks. I like playing with tea this way, as I've always been more of a purist.
Have fun eating your tea!
re: misohungrychewlow
AFAIK, there's no relation. Bay leaves fall under Das Ubergeek's "unchewable", otherwise they're harmless. That's also why we grind cinnamon and shred lemon grass.
Coffee beans can certainly be chewed, but that's more fun if they're wrapped in chocolate -- chocolate-covered coffee beans can be found in coffee or candy shops, and even many supermarkets. But be careful, it's easy to get really WiiiiRRrreD on those things.... :-)
I will give you the strongest and most accurate answer because I am a food scientist and I have studied such things. The answer is that you will probably not notice any added health benefits from eating tea leaves because the flavinoids in tea that give you the positive antioxidents only need to be taken in moderation to be effective and taking more than normal through consumption of tea leaves will not make it anymore likely you will be healthier. It is sort of like Linus Pauling and his mass consumption of Vitamen C. I will however point out one obvious and proven - possible side effect of consuming tea leaves: that being diarhea and upset stomach. The compounds in tea are a effective diurectic and consuming tea leaves in significant quantities can give you the runs.
re: timothysliao
flavinoids are not the only beneficial compounds present in the leaves... although they tend to get most of the attention in terms of health benefits. The leaves contain fiber which is protective for colon cancer and cardiovascualr disease due to the metabolism of the fiber by colon flora producing small chain fatty acids(SCFA). These SCFA's prevent aberrant proliferation and increase apoptosis thru action at the mitochondria. I personally eat the leaves for this reason and the many others pointed out above(minerals, bvitamins, etc). So unless you''re steeping more than a few grams of tea, then I think you're missing out on some added health benefits, diarrhea notwithstanding. :)
re: timothysliao
Wow- you may have just hit on one of my life's big mysteries. Thank you for that.
Fortunately I don't have an upset stomach.
Also an answer to your second part of the question about uses. The Chinese do love to cook using tea leaves and brown sugar. They create a smoke using tea leaves and brown sugar and indirectly smoke meats. There could be some issues with carcinogens but that happens whenever you eat smoked meat or cook anything on a direct heat source that caused the chemical compisition of the food to mutate.
I put green tea in my green smoothies. I don't know what it taste like on it's own... never tried it, but it's yummy with kale, bananas and pears.
There's a delicious dish of shrimp with green tea leaves (using the brewed tea as well)in Jiangzhe cuisine (the area around Suzhou/Shanghai/Hangzhou). The slight bitterness of the leaves with the sweet shrimp is lovely. Typical recipe: http://chinesefood.about.com/od/shrim...
re: buttertart
That's long2 jing3 xia1 ren2 aka Dragon Well shrimp. It uses Dragon Well/long2 jing3 tea which has a lovely nutty and sweet flavour.
re: limster
And in Suzhou they often make it with local Biluochun tea that's even more tasty than Longjing in my opinion.
The best way to prepare tea is to use loose leaves which you can purchase through either a health food market or some other merchant that sells whole leaves. Pre-cut teas placed in bags are significantly less healthy and some companies bleach their bags which is not good for your body. For each cup of tea place three whole leaves directly into the cup and pour in the hot water which should always be below the boiling point. Even one loose tea leaf can be used as much as three times meaning you can drink three cups of tea from each leaf which is beneficial if you are trying to save money. Do not eat the leaves until you have had that third cup because by then the caffeine will have been sufficiently diluted that consuming the leaves will not cause you too much stimulation. Also, when it comes to caffeinated beverages (whether teas, coffees, or sodas) it is best to consume them with a little bit of food. The food absorb some of the caffeine and facilitates its entering the bloodstream more slowly. Finally, never add milk or sugar to your tea because the milk actually binds with the molecules and significantly reduces the health benefits and can in fact make it unhealthy. The use of sugar counteracts the benefits for the pancreas and spleen. But one thing that you MUST add to your tea is a little bit of lemon juice - between 1/4 [one-quarter] and 1/2 [one-half] of a teaspoon per 6 ounce cup (which is the average sized tea cup). Why? Because the catechins in the tea cannot be entirely absorbed by the body, in fact the majority never even make it into the blood stream for this reason, even if eating the whole leaves. To facilitate complete absorption of the catechins you MUST increase the acidity and adding lemon juice (or other natural citrus) will do that. The most healthful teas are the "White tea" followed by the "Green tea".
re: dovdov
Great info dovdov. However, at the end of your reply you recommend adding lemon juice for its acidity. Lemon juice is actually alkaline, not acidic -- even though it tastes acidic.
re: wyndham
With a pH of 2, lemon juice is most definitely not alkaline.
It's safe to eat tea leaves. The leaves of certain Japanese green teas, e.g. gyokuro, can be eaten with soy sauce post infusion. Tea leaf salad is a common Burmese dish.
Green tea leaves can contain a lot of caffeine, so if one is sensitive to caffeine, that would be a reason.
A small percentage of the people in China still eat fresh tea leaves but the vast majority of Chinese have learned not to. The reason is that fresh tea leaf eaters quadruple their risk of developing esophageal cancer because of cancer-causing tannins contained in tea (Camellia sinensis). However, the big picture is that consuming green tea is extremely, extremely healthy for us, whether it is eaten or swallowed hot-brewed. Varieties of tea that are higher in cancer-causing tannins will irritate your throat with a burning sensation. Most important: Drinking any beverage at a temperature hotter than 60 degrees Celsius will quadruple your risk of developing esophageal cancer. Drinking beverages below 50 degrees Celsius is safe: http://www.ncbi.nlm.nih.gov/pubmed/19...
i always eat my tea leaves from my tea; it's good medicine; if it wasn't edible; u wouldn't be able to drink it either:) so eat up; want not waste not.
Liu: I have will get a high speed Blendtec blender for Christmas. I love green tea and I simply must try blending my high quality Taiwanese green teas into my smoothies. I dont mean just the unfused tea water, I mean taking p a teaspoon of raw green tea and putting it right into the blender. With one of these professinal style blenders you can turn this into a powder. Mixed with raw vegetables and fruits I would think I would have a high energy anti cancer breakfast smoothie.
I will let you know how it goes.
I've been told that in Japan, steeped tea leaves are sometimes dipped in ponzu sauce and eaten. So obviously there is no harm in consuming them. If anything, you'll get even more of the health benefits of green tea that way. While sencha and gyokuro tea leaves smell wonderful after infusing, I don't really care for the taste or texture. Must be an acquired taste..
re: Chi_Guy
Hello, Chi_Guy.
My post is from 7 years ago; since, I have learned that the steeped leaves can be and are consumed in various ways.
I do thank you for this information.
You have mentioned that you do not care for some of the Japanese greens, but perhaps you would like some of the Chinese greens, such as a jasmine leaf or a longjing or pi lo chun. I love bao zhong, a greenish oolong, so that might appeal to me.
Hello ,
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sam adams: is it serious beer?? which are best and which are your faves??
it is probably the pre eminent American brand not counting the mega bews like Bud and Miller.
Sam was the first beer I had that had flavour and inspired me to try more. I still like the Boston Ale, Black Lager and Old Fezzywigg, And while I no longer really like the Cranberry Lambic it did get me to try true versions of that style. Also their homebrew competition got me started homebrewing, so I'll be grateful to Jim forever for that.
I love the Imperial Pilsner, and maybe one day I'll get to try the Utopias. I remember enjoying the Boston Lager immensely 15-20 years ago, before the influx of microbrews on the market and when the only other choices were BMC and green bottle imports. Since today there are better choices IMO, I seldom if ever buy any of the contract-brewed SA six packs (BL, Pale Ale, White Ale, Summer Ale, etc.), though they're basically decent and still might be the only real choice in many areas.
re: Psychobabble
Yeah, the Imperial Pilsner really surprised me. Most of the SA products strike me as extremely nondescript, but I liked the IP a lot. I thought it really tasted like a concentrated pilsner.
Sam Adams brews some really quality stuff. While i do not enjoy everything they produce they are a solid brewery and one that generally brings BMC drinkers into the wider world of beer. When I am in a beer wasteland, Boston Lager is my go to choice.
My favourites that they make are Double Bock, Old Fezziwig, Holliday Porter, Black lager, Boston Lager.
Good but I wouldnt go out of my way for:Scotch Ale, Boston Ale, IPA.
Dont like:Cherry Wheat, Cranberry lambic, Summer ale, Hefeweizen, White ale(I just do not like their attempts at any wheat beers)
I had the Triple Bock back in 1995 and remember it tasting like balsamic vinegar. However i was only 19 at the time so I figured i would give it another shot. I just got a bottle off of ebay to see how it has aged and/or how my pallette has changed. I will post my findings.
re: braineater
....and hopefully, not La Choy's :-))
My mom says their light lager is the best lower alcohol beer commonly sold, and has much more flavor than any of the lights.
I think Sam Adams is one of the breweries responsible for bringing greater attention to and appreciation of American craft brews. While their beers are never my first choice, they are much better than the mega-corporate ones. And I thank them for opening the door for smaller, more specialized microbrews.
re: mojoeater
When I am at a bar and there isn't a true european brew in site, Sammy is always my fave.
re: stellamystar
Stella or Sammy?
re: Chinon00
Ooooohhh...Stella over Sammy. :) of course.
re: stellamystar
Stella is Belgian for Budweiser.
re: stellamystar
Yeah a lot of people do. Never understood the popularity, myself. Tastes indistinguishable from any other mass-market Euro lager.
re: Chinon00
totally agree, stella is bad special export. ;)
re: stellamystar
I hated Stella the moment I tasted it. I think they began their marketing blitz in the 70's which was the first and nearly the last time I drank it. I tried some more recently since it had been years since. I didn't finish it. IMO you're better off with an Urquell, or even a Budvar (just had it again in Israel).
re: stellamystar
In the UK they call Stella the "wife beater beer" because people get so belligerent off that stuff and bars will actually put you on a Stella "ban" if you get too rowdy.
Stella is a great dive bar beer.
re: adrienne156
It was only good when Brando cried it out.
re: RIChowderhead
What, yo Adrienne?
re: Harp00n
re: mojoeater
That's correct but not ironic :-))
re: RIChowderhead
To each his or her own.
re: stellamystar
I'm still trying to figure out just what a "true [E]uropean brew" is. Apparently Stella qualifies?
re: Chinon00
It *is* brewed in Europe. Like St. Pauli Girl. Or Grolsch. >:-D
re: Josh
Stella Artois was again brilliant marketing. For the light lager crowd it gave them the same beer that they've always liked but wrapped in apparent gravity and history (i.e. brewery founded in 1366, cool glass, cooler name, imported . . .) Stella had solved the "mystery" of serious beer for many light lager drinkers because by all appearances it looked like a beer snob's beer; but they could drink it and enjoy it . . . like a Bud.
re: Chinon00
It's interesting that until just a few years ago Stella operated a floor maltings across the street from the brewery.
They have done a great marketing job. I understand that Stella glassware is part of the package if you want to serve the beer on-premise.
re: Chinon00
Considering how many bottles of dreck, with that friggin' slice of lime and at premium pricing, Corona sells they walk away with the prize as Champions of Hype Marketing, IMO. Stella is a just worthy also-ran in this contest.
I enjoy Sam's too. They produce a tasty, consistent product. I like the standard Boston Lager, Old Fezziwig is a good one. The Brown Ale is nice.
re: Amuse Bouches
i really like their Octoberfest. it is consistently good. i usually buy a few cases when it first comes out
I live in Arizona, so perhaps it's a factor in my experience. I've never had a good Sam Adams. I'm from NE and I really wanted to like it but whenever I've had the lager, either on tap or in the bottle, it tasted sour and spoiled. Other varieties have disappointed, too, though I've never sampled the light version. I've given up on SA. Mind you, I've been a beer hound for decades and was weaned on Anchor in the 70s when it was the only craft beer available. After a long love affair with IPAs and American pales, I've been on a pilsner kick in recent years. My faves include Trumer, Czechvar, Urquell and Sierra Nevada Summerfest, which is superb. Among the regionals that manage wide distribution, Sierra Nevada, Lagunitas and Full Sail are all yummy and reliable. Rogue and Stone are good, too, for bottom-fermented styles. I don't drink east coast brews often, but I really dig Brooklyn Lager and Harpoon IPA. BTW, another regional I really wanted to like -- Yuenling -- has been consistently poor in my experience. Too bad. I used to enjoy the NE Brewing Co. products when they were in So. Norwalk before their demise; I haven't tried their hooch since they were resurrected (true?) elsewhere. I liked Elm City, too -- are they still around?
re: misohungrychewlow
That's too bad about Sam. Not that anyone needs to like it, but I find it unfortunate (as well as statistically mind blowing) that every Sam Adams that you've happened to run into was sour or spoiled.
re: Chinon00
Yeah -- I guess I just didn't like it that much. I've had a lot of other beers that have traveled farther and probably didn't turn over as frequently ... and I should take back the "spoiled" comment, which is harsh. But Phoenix is very hot and it's a long truck/boat/plane ride from many of the breweries that ship here, so I try to take that into account when I taste an acclaimed beer that I don't like.
re: misohungrychewlow
I guess it all might be just a matter of taste then. Personally, I think Brooklyn Lager tastes like garbage. Now on the other hand, Yuengling is usually fresh down here in Florida. A cold one or two go great with a juicy el cap cheese burger.
re: Little T.
Update -- I went to a ballgame in downtown Phx yesterday and the pickings were slim, so ... I had a Sammy, Boston Lager, on tap. It wasn't bad. It was maltier than I prefer, and the hop notes were a little dissonant -- I'm dialed into the central European pilsners these days -- but at least it was fresh.
re: misohungrychewlow
"dissonant"? Could you explain?
re: Chinon00
My recent preferences have drifted toward crentral European Pilsners -- those, to me, currently set the standard for lager. Historically I've been fond of American (esp. NW) IPAs and English pales & IPAs as well, in spite of the different hops they use. To me, the Sammy I had on Sunday was hopped more like an American ale -- not like an IPA by any means, but American -- but the way it played off the malt, which was distinctly stronger, was less pleasing, less crisp, than my favored brews. To contrast, SN Summerfest (so good -- wish they made it all year long!) is bigger than the Europeans I like, but smooth as the malt is set off well by what I guess are American (not Czech at least) hops that provide some floral notes as well as good bite at the back when you quaff it. It's balanced. The Sammy -- draft, ballpark, out of a plastic cup -- didn't harmonize in the same way. It didn't "have a hole in it," like so many crafted brews do, it was good but not great and not my preferred style. At least it tasted fresh.
re: Little T.
You must eat some tasty garbage.
re: Little T.
Yes I have to agree with Josh. Brooklyn isn't my first choice for any particular style (save their Black Chocolate Stout, ahh) and none of us have to like everything but describing anything that comes out of that brewery as "garbage" is really overstating things a bit don't you agree?
I wouldn't describe the blandest light lager (e.g. Michelob Ultra) as "garbage". I'd reserve that description for things like a white chocolate ale that I had once with real "artificial" white chocolate in it. Disgusting!
re: Chinon00
If you can, try the Blanche De Brooklyn. One of the best witbiers I've had.
re: Little T.
I have tried Yeungling many times and have felt it to be the product of "regional Penn pride" sort of hype. Alot of people in and around the Philly area have a sort of fanatical reverence for all things in the area. The beer just doesnt do it for me.
Brooklyn Lager on the other hand is one hell of a beer. Slightly toasted malt with a great hop kick.
re: misohungrychewlow
Rogue and Stone, bottomed-fermented styles? Rogue has put out a few lagers, but they -- like Stone -- specialize in ales.
My local pub has about 20 drafts, 15 really good, 5 for the masses. I watched one Sunday afternoon as two guys walked in, marveled over the draft selection, and then giddily ordered a Harp and Stella, respectively. We have a long way to go in this country my friends, but it's getting better, hype machine nonwithstanding.
Is it "serious" beer? I would say that, yes, the Boston Beer Co. is very serious about the beers they produce. Is it craft beer? Yes, technically. Is it good craft beer? Well, maybe some of their products are. I do enjoy their Double Bock and Black Lager quite a lot, though they're rather hard to find compared to many of their other products. There are many beers that I've never had, simply due to a lack of interest from store/bar owners, even here in Boston, where people seem to believe the stuff is brewed. However, the Boston Beer Co. has taken many lessons from large-scale brewers like Anheuser-Busch and SAB Miller, and are rapidly approaching the production ceiling for craft brewers (if they haven't already reached it). That's not to say they can't exceed that capacity and still make quality products, but I'm a bit skeptical of any company's ability to expand beyond a certain level and still truly innovate. Of course, if anyone can do it, I expect it would be the BBC. Quadruple Bock, anyone?
To me, Boston Brewing IS the Bud and Miller of the "craft" beer business. I'll drink it in an airport bar when those are the only three choices, but there are SO many other, and usually better options. Like misohungrychewlow below, I was reared on Anchor and numerous regional crafts when "Boston" lager was being brewed under contract by Iron City. To me, the taste of the basic Boston lager hasn't improved with increasing industrialization. To be sure, they make some interesting varieties that are worth trying, but for your basic pint in the bar, Sam's will never be my first choice.
As for who wins the prize for best beer hype, maybe we should start a thread just on that. I was looking at a billboard for Killian's Irish. The tag line was "brewed and brewed and brewed since 1765" or something like that. Then I noticed on the beer label that it's brewed under license from Brasseries Pelford, near Paris. Irish? Coors? since 1765. What total BS.
re: Loren3
When you say "Boston Brewing IS the Bud and Miller of the "craft" beer business" do you mean in terms of scale of production or in some other regard?
re: Chinon00
Compared to other craft beers, scale of production and character of flavor. I know they make some terrific specialty beers, but the overwhelming majority of what's available on tap is the undistinguished Boston Lager.
re: Loren3
I wrote a review of Boston Lager a few months back because I was very surprised at how good it was (I hadn't had one in probably ten years). So I guess that we disagree (which is ok). But with so many of the "usual suspects" around: Corona, Heineken, Stella, Amstel (and not to mention the "lights") having Boston Lager around and choosing it over them for me is a no brainer.
re: Chinon00
I agree that Sam is better than the choices you cite. But here in the Twin Cities we have way too many other options, which is why I pretty much never choose Sam. Not quite as lucky as California, but better by far than say Atlanta, where I moved here from.
And in reply to Jim Dorsch - BBCo makes some very distiguished beers, but those aren't available in most bars. Compared to most communities' local beers, the basic Boston Lager is pretty undistinguished. Sorry if I wasn't quite clear on that. And really, for me, it's my taste buds, not Mr. Jackson's, who are the decisive factor. If you do find Boston Lager yummy, great. But for me, it's not that exciting.
re: Loren3
But to make sure that we are speaking apples to apples here, what do you consider to be some "exciting" lagers (Non-pilsner style). Note: Boston Lager is a Vienna lager)
re: Chinon00
Boston Lager seems to be somewhere between Vienna and Pilsner. Definitely too hoppy for the Vienna style IMO. And too dark for Pilsner.
re: Chinon00
To compare apples to apples, I like Negra Modela much better. But I guess my point is why compare apples to apples when, at the farmer's market, Boston Lager is like a red delicious, and I'm surrounded by mangoes, raspberries, guanabana, nectarines... I'll stick with the locals.
re: Loren3
Drink what you like to be certain. But you used the term "undistinguished" to describe Boston lager which is a judgement rather than a preference (assuming that we all prefer "distinguished" beer). Having said that I wanted to be clear that in coming to this particular conclusion that you judged Boston Lager versus similar beers and not porters, stouts or ipa's.
re: Loren3
Boston Lager is hardly undistinguished, having garnered kudos from Michael Jackson, for one. I prefer a more assertive beer myself, but there are lots of folks looking for something a bit closer to the center, and Boston Lager fills the bill admirably.
I don't drink SABL very often these days, but when I do, I always marvel at what a solid, well-made beer it is. It's really a fine product.
re: Jim Dorsch
You're right. But in the personal taste arena I can only say that I wish the Boston Ale was as commonly available.
re: Loren3
Much of Boston Beer's production is still done under contract. And Iron City can brew beer as well as anyone can. IAC, BBCo controls the production at its contract facilities, so it's not like they just ask them to brew up a batch and then passively await delivery. The issue of where they make the beer and what they call it is a side issue here, and has no bearing on the product's quality.
Killian's has been a lager beer for a long time, unlike the original Killian's. If I recall, Pelforth and Coors both brew Killian's under license. The original brewery in Ireland ceased production decades ago. Years ago I tried the Pelforth version, and found it vastly superior to the Coors brew.
re: Loren3
Hype describes Killian's perfectly. When it came out in it's present guise (late 70's?), the name hid the fact that it was a Coors product. But all it took was one taste (excuse me, Lack of Taste) to realize that it fit the Coors profile.
re: RIChowderhead
When it first came out, the Coors version of Killian's was (I believe) an ale. Also, at that time it was a somewhat welcome sight, given the paucity of interesting beer in the US, particularly the east. Both the beer and the beer scene have changed radically since then.
re: Jim Dorsch
My first choice for domestic beer is Yeungling. When I can get my hands on it, my first choice for a Canadian beer is Brador
After reading all the posts here, and contributing a few snide remarks of my own, nothing comes as close to mind as the late, great Wilt Chamberlain's often quoted remark; "Everybody pulls for David, nobody roots for Goliath!" Meaning; Jim Koch & The Boston Beer Co. are an easy target with their high visibility, the contract brewing, etc. But at the end of the day, they've put a lot of people in the brewing business either directly or as an example, None of their brew are my first choice in any style, but I do order and enjoy both their lager and Boston Ale when my favorite micros aren't present. You'd think they're commensurate with Heineken in reading some of these posts. They're light years ahead of that skunky-green swill.
re: Harp00n
I like the Boston lager. It's a malty lager w/ a discernible hop character. That's a good thing. Unlike most on here, I think their specialty beers are where they stumble. Cranberry Lambic, anyone?
re: Harp00n
While I'm no longer a fan of the Cranberry Lambic it did get me to try the real thing. IMHO it is better than Lidermanns!
re: niquejim
I can't tell anyone what to prefer or like but my question to you is upon what basis did you conclude that Sam Adams Cranberry Lambic is "better" than Lindeman's? Also, I don't think that Lindeman's makes a cranberry lambic so which did you have of theirs?
re: Chinon00
Well, I would agree in one respect with niquejim's comment. Cranberry Lambic tasted more like a bona-fide traditional lambic than Lindeman's offerings do (Cuvee Rene notwithstanding). As I remember it, the Cranberry Lambic was rather tart, like a true lambic should be. Lindeman's fruit lambics are sugary-sweet and one-dimensional compared to the stuff made by Hanssens, Boon, and Oud Beersel.
re: Josh
"Tart[ness]" may be one feature of a lambic but it should also drink sort of like a funky Champagne. Also, I found it odd that you described Lindeman's as "one-dimensional" but versus breweries OTHER than Sam Adams (which is where I thought that you were going).
I've never had Sam Adams' Cranberry Lambic but all the Lindeman's lambics that I've had have been true to the style.
re: Chinon00
I didn't like the Cranberry Lambic. I didn't think cranberry worked, and overall I thought it was unpleasant tasting. However, it was quite tart, which is one of the attributes of traditional lambics that I think Lindemans misses in their fruit beers, which instead taste really, really sweet.
I know that the website of Lindemans' distributor claims they make their beer with the addition of fresh fruit, but I find it strange that their product manages to taste exactly the same, every time. Fresh fruit is notoriously "difficult" for brewers in the sense that it doesn't give a predictable result.
Traditional lambics w/ fruit have the fruit added intact, where it ferments out completely over a long period of time. If you try a kriek like the one from Hanssens or Cantillion, you'll see that you don't really get a mouthful of cherry flavor, more a subtle presence.
Conversely producers like Lindemans, Belle Vue (not sure if they still exist), Chapeau (ditto), and Mort Subite use fruit juices/syrups and/or sweeteners to get their end result.
Another way in which Lindemans production is less traditional than others is their practice of filtering their beers. Their only traditional lambic product is the Cuvee Rene, which is unfiltered and unsweetened.
If you're not familiar with it, I suggest checking out Garrett Oliver's book, The Brewmaster's Table. He traveled to a lot of breweries and wrote about their processes.
I'm not saying Lindeman's doesn't make a good product, just that I find their brand of tamed lambic kind of boring compared to the traditionally produced stuff coming from Cantillon, Hanssens, Boon, and Girardin.
re: Josh
I have to agree with Josh here, the tartness is lacking completely in Lindemann'd and the sweetness is cloying. A good fruit lambic should be tart first, fruity second. The only Lindemanns I like is the cassis which is a tart fruit to begin with. Lindemann's has a sort of artificial fruit essence unlike Cantillion which always knocks me out.
that said the Cranberry lambic just isnt a lambic.
re: Harp00n
The fruit juice thing makes sense why it tastes so sweet and strong too.
Do you know at what point in the brewing cycle they add the juice? It would seem to me that if fruit were added to the mash it would be at a different point then when you add the juice making a completely different product.
re: MVNYC
Lambics are made through blending of old and young beer, which provides a second fermentation. My understanding is that fruit is then added to this result, giving a third fermentation. Beers like Hanssens wind up having all the fruit ferment out. The Lindemans site, or rather their exporters site, said that the fruit is added prior to bottling. If true, this would explain the extreme sweetness.
re: Josh
Just to clarify: not all lambics are blended, and the blending does not generally produce a secondary fermentation. Gueuze is an example of a lambic where very young--not fully fermented--beer is traditionally mixed with fully fermented beer in order to bottle condition. But there are also blending houses that blend using totally fermented beers, and in those cases there is no reason that it would restart anything. This blending is done for consistency more than anything else. This is similar to blending done for non-vintage wines, etc.
I've heard that Lindemans sweetens their beers for export to the US. Apparently they do let the fruit ferment out totally, and the product you can get in Belgium is much different. Alas, I've not yet had the opportunity to verify this firsthand!
I'm pretty much like several people here (although not nearly as knowlegeable) in that I really like SA beer (the lager is what is usually available) but not as interesting as some others.
I'm posting just to tell an amusing story (amusing to me, anyway):
When we moved here to St. Louis about 11 years ago we went to a local restaurant. I asked the server if they carried any local brews -- she hesitated, thought a bit and replied ... that they did have Budweiser! Well, she was right!
I like a lot of Sam Adams' stuff. I have to say the Utopias we have is excellent. We have to ration it, though.
I like the summer beer, the porters and such, because those are the beers I tend to go for across the board-I am definitely NOT a hop ead, and actually this American fad of creating super hoppy beers is becomeing somewhat tiresom. If I want a moutnful of pine resin, I'll just go drink the wood finish in the garage with a shot of pine-sol.
Then again, I am a fan of lambic of all sorts-duchess and so on. And yes, Lindemann's has a place in my heart. the pomme is good as is the framboise (to ME, anyhow)
try this-get a nice chocolaty stout or porter, say Bison, and add in a shot of lindeman's framboise. If you can find a habanero or jalepeno beer, add a dollop of that.
Yum! I call it-"the Dirty, Sweaty Hippy"
re: Diana
The Boston Ale is the best IMHO. I don't think Sam is what it use to be. I think some of the 'zip' is gone in the bottled beer. As far as best beer? I think there are a few GREAT micros that surpass all others. So much so, I love to pair my food with the options.
Some of my favorites.
Avery IPA
- Lagunitas Maximus 22oz. Some of the finest supa' hops out there
- Rogue Lavender (great with a striper dish)
- Peak Organic
- Whales Tail or Sankaty Light Lager from Cisco (nantucket brewery) depending on mood
- Dogfish Aprihop or 60 Minute
- Fat Tire
The very best CLEAN pilsner ? REBEL from czech republic
I LOVE BEER and I love food. Thank you for a great thread
re: ElizabethHenton
Rogue Lavender???
Man, I am jealous. The Rogue varieties we get where I live are very limited. I've yet to see Chamomellow, either.
I liked the Samuel Adams (actually Boston Beer Company) Double Bock in its first incarnations, many years ago. More recent editions of it have struck me as one-dimensional. It tastes of caramel, and not much else. Double Bocks should have more going on in the flavor department. Optimator and Bajuvator are better examples of the style.
I also loved the Samuel Adams Dark Wheat, which came out around '91, but was short-lived.
As for the Samuel Adams Boston Lager, I will take it over Bud, Coors, or Miller, but I don't find it exciting at all. But it doesn't have the negatives of these other widely available beers.


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"Lenka" is the title of mp3 albums released by Lenka on 2008. The mp3 songs on Lenka - Lenka (2008) albums classified as a Pop music albums.
Full mp3 album downloads Lenka - Lenka (2008) rather than download single track is also available for free on this page.
Give your support for Lenka great works on Lenka mp3 albums with purchase the original copies. Share this mp3 album with your friends.
Lenka is a mononym of at least two artists: 1) Australia's Lenka Kripac. 2) A Pittsburgh, PA, USA's Lenka Clayton.
1) Lenka (born Lenka Kripac on 19 March 1978) is an Australian singer–songwriter, actress and former television personality, best known for her song "The Show," (produced by Stuart Brawley), from her self-titled 2008 album. Her song "Everything at Once" was also used in the official Windows 8 TV Ad. As a teenager, Lenka studied acting at the Australian Theatre For Young People, where she trained with actress Cate Blanchett. Lenka starred in the Australian ABC-TV drama series GP as Vesna Kapek in the 1990s. She also hosted Channel Ten children's program Cheez TV, and guest starred in other Australian TV series including Home and Away, Wild Side, Head Start and Spellbinder. She appeared in Australian feature films The Dish and Lost Things, as well as in theatre productions.
Kripac was a member of the Australian electronic-rock crossover band Decoder Ring for two of their albums. She then moved to California in 2007. After adopting her first name as her sole artistic name, Lenka released her eponymous debut album on 24 September 2008. She has since released two more studio albums - 2011's Two and 2013's Shadows.
2) Lenka Clayton is a Pittsburgh, PA, USA artist, who released "Qaeda, Quality, Question, Quickly, Quickly, Quiet" (2004, Accidental Records) & contributed field recordings to Matthew Herbert's "Plat du Jour" (2005, Accidental Records).
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It was shortly after 1 p.m. when my thigh region really started to burn. "I should eat something soon," I thought aloud. Having already digested some bananas, the last thing I wanted was another piece of fruit. "We got mini Snickers ovah here," a Long Island accent called out from just around a co ... More >>
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Banksy can't, and won't, stop. The latest piece in the artist's monthlong residency on the streets of New York is located in South Bronx.
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Get ready, South Bronx: A new tasting room and outdoor beer haven is on its way. Damian Brown, co-founder and head brewer of Bronx Brewery, along with partner and general manager Chris Gallant, signed a lease on a new space on East 136th Street in the Port Morris neighborhood--between the Cypress Av ... More >>
There's a good chance this week will go down in New York City political history textbooks. And not for the best reasons. If you've watched the news (or Twitter) over the past three days, you've come across the Dan Holleran/Malcolm Smith story that involved bribing and mayoral rigging. Then, of cour ... More >>
NYC.govA floating dome made of umbrella spokes and empty soda bottles, bound on canoes from the South Bronx to Inwood, where it would have stayed in a monthlong exhibit, was shipwrecked on Rikers Island this week, causing a commotion among corrections officers, who immediately confirmed that ... More >>
No food deserts here.In an effort to acknowledge struggling communities around the country, the USDA has launched its new food desert locator. For the purposes of this interactive map, food deserts have been defined as "low-income census tracts where a substantial number or share of residents ... More >>
Clip Job: an excerpt every day from the Voice archives. February 3, 1972, Vol. XVII, No. 5 Radical pragmatism: the shadow government By Geraldo Rivera AN OUTLINE FOR SAVING 30 SQUARE BLOCKS OF THE WORLD The Lower East Side is dying. Like the South Bronx, Central Brooklyn, and Harlem, it ha ... More >>
Robert HernandezCops are looking for Robert Hernandez, 57, who has gone missing in the South Bronx. Hernandez was last seen at 8 a.m. Christmas morning at 674 East 136th Street, in Mott Haven.The poor guy's described as being of "good physical, but poor mental health." He's 5-9, 160 pounds and ha ... More >>
Louis NievesThe NYPD is asking for help in finding Louis Nieves, 46, who has been missing from his South Bronx home for more than a week.He was last seen leaving his apartment at 511 East 146th Street at about 2 p.m. December 28, a Tuesday. Nieves is described this way: 5-8, 240 pounds, wearing a ... More >>
An old-school MC warms himself in slightly trendier clothing
Diplomats, with all of their power as foreign emissaries, tend to keep a low news profile. If you don't notice, whenever anything happens to them, it makes big news, as they are for all intents and purposes, foreign powers on American soil. Well, expect to see this on the front cover of th ... More >>
People upstate consider the Bronx's Gladys Carrión Satan incarnate
Can't say this isn't pretty rad: The gloriously hirsute, defiantly meandering, blithely omnivorous jam band is plotting five shows in six nights at the third-best rock club in the world, doing one of their albums in full each night (with additional jams, oh yes: Their shows are, like, six hou ... More >>
Eighty years ago today, on May 22, 1930, Harvey Milk was born in Woodmere, New York, on Long Island. As the first openly gay elected official in California, Milk became an icon of San Francisco's 1970s Castro District and more generally, gay activism as a rising phenomenon. As Sean Penn showe ... More >>
Smithfield Foods has posted its first quarterly profit since the swine flu outbreak more than a year ago led to a steep decline in sales. The Chinese and Russian ban on pork product imports may also soon be lifted. [Wall Street Journal] Marines can finally satisfy their hankering for the Ara ... More >>
One Depression-era approach to dealing with the unemployed.Those of you who insist on leavening your holiday happiness with doses of grim reality can now check out a new neighborhood-by-neighborhood breakdown of unemployment in New York City, courtesy of the Fiscal Policy Institute. The FPI clai ... More >>
New York Magazine cover boy and state senate rascal Pedro Espada told reporter Chris Smith that one of his childhood heroes was late light heavyweight champion, Jose "Chegui" Torres. The legendary Torres, says Espada, taught him as a kid on the South Bronx streets to be a tough puncher and --more im ... More >>
Yeah, we finally made it to Citi Field Wednesday. What do we think? We think Johan Santana is awesome. Swine Flu fucked up Cinco de Mayo, continued to be funny until we got it. Wait, actually it's still pretty funny, especially since we really didn't get swine flu. But even if! Anyway Raccoon ... More >>
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Photo by Candice M. Giove The banner of the new Bronx Democratic County Committee headquarters hung over the awning of a South Bronx laundromat –- a symbol, perhaps, of the political clean-up planned by the occupying Rainbow Rebels. "We decided to start fresh and open a new headquarters because ... More >>
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Additional Information
Npower tops energy brand complaints list
Npower is the UK's most complained-about energy provider thanks to "unacceptable" failings in its billing systems, according to a report by Citizens Advice.
Npower: 'get smart this winter' by VCCP
The energy firm received 306 complaints for every 100,000 customers in 2013, over three times more than the second-worst performing supplier, Scottish Power.
Citizens Advice chief executive Gillian Guy said "things are getting worse" for Npower customers, who have found their "finances thrown into chaos" due to the brand's new billing system, which it adopted last year.
The charity has published new advice specifically for Npower customers, urging them to make a complaint and highlighting that energy suppliers cannot back-bill for energy used more than 12 months ago.
Guy added: "It is unacceptable that Npower has not yet sorted out the serious failings in its billing systems and customer service, which are causing so many complaints and serious problems for its customers.
"Some are not receiving bills and others are ending up in debt because their direct debit was cancelled. Citizens Advice has asked Npower to make sure people affected get any appropriate compensation."
However, Roger Hattam, Npower's director of domestic retail business, insisted the brand was getting on top of its billing-system woes. He said: "We wrote to all our customers during this period last year apologising for the impact on them of issues we have had with the implementation of our new billing system.
"We are making good progress in dealing with the root causes of this, but remain totally committed to resolving any problems this has created for our customers."
EDF received 62 complaints per 100,000 customers, while the figures for E.ON and British Gas stood at 55 and 53 respectively. The least complained-about brand of the 'big six' energy providers was SSE, with 32 complaints per 100,000 customers.
This article was first published on marketingmagazine.co.uk
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Tony Moore
Tony Moore is a senior reporter for brisbanetimes.com.au.
CCC says no inquiry into 2012 $91,000 Sibelco sandmining ads
Tony Moore The Queensland government's new corruption body has told Stradbroke Island people it will not investigate $91,000 of sandmining company advertising in the Ashgrove electorate in the 2012 state...
Jones tops Labor's wish list for Ashgrove
Tony Moore Former environment minster Kate Jones is still Labor's number one choice for the seat of Ashgrove, which Premier Campbell Newman won from her in 2012.
Labor refers Sibelco sand mining company to CMC
Tony Moore North Stradbroke Island sand miner's role in 2012 state election under spotlight.
Sibelco's influence on sand mining policy should go to CMC: Barrister
Tony Moore Mining company Sibelco's dealings with the Newman Government should be subject to the same CMC scrutiny as allegations against Clive Palmer, a prominent Queensland barrister says.
Labor candidates firm up for 2015
Amy Remeikis and Tony Moore Queensland Labor has started sketching out the team it will take into battle at the next election, with party insiders confirming newcomers and old party faithful as being in the mix.
Brisbane powerless to save Belvedere and other heritage homes
Tony Moore The Bligh government twice refused council requests to amend state legislation and so give the city power to ask owners to maintain properties on the Brisbane heritage list.
Heritage powers may rise from Belvedere's ashes
Tony Moore Premier Campbell Newman has promised his government will reconsider a request from Brisbane City Council for tougher heritage protection.
Doubling up to stave-off defeat in crucial electorate
Tony Moore Labor has forked out for second Kate Jones office in a strategic bid to boost her vote in the west of the Ashgrove electorate.
For Labor ex-minister, a time of atonement
Tony Moore Brisbanetimes.com.au approached several of Labor's former MPs to guage their reaction to their new lives four months after their savage election loss. One obliged.
Council pulls plug on green project
Tony Moore The LNP-led Brisbane City Council has temporarily pulled the plug on a renewable energy project and blamed the decision on the price doubts caused by federal Labor's carbon tax scheme.
Fraser on track to lose seat: poll
Tony Moore Deputy Premier Andrew Fraser looks likely to lose his seat at the upcoming state election, a poll of voters in the Mt Coot-tha electorate has found.
Newman's Ashgove lead shrinks
Tony Moore LNP leader Campbell Newman has softened his grip on the seat of Ashgrove, with a 4.6 per cent drop in his primary vote in the past two months, according to a new poll.
Chermside street squeeze puts park 'n' rides on agenda
Tony Moore Labor is under pressure to allow park 'n' rides within 10km of the CBD after commuters choked streets around Westfield Chermside after the introduction of paid parking this week.
Newman heading to easy victory: poll
Tony Moore LNP leader Campbell Newman's popularity with Ashgrove voters has dipped slightly in the past month according to an overnight telephone poll of more than 500 voters in the state's most watched...
Newman promises public service shake-up
Tony Moore Campbell Newman has promised major changes to the direction of Queensland's public services in a strategic speech promising to re-introduce ''science'' to Queensland's policy-setting agenda if the...
Bob Irwin keeps Ashgrove guessing
Tony Moore Bob Irwin still has not decided whether he will contest the state seat of Ashgrove at the next election, despite intense speculation earlier today an announcement was imminent.
Government pays $250,000 in CSG legal aid
Tony Moore The Queensland government is spending $250,000 on legal aid for landowners battling coal seam gas companies, it was revealed last night.
Poll has Newman, Jones neck-and-neck
Tony Moore The battle for Ashgrove is shaping up as a neck-and-neck battle between Enviroment Minister Kate Jones and would-be premier Campbell Newman, an overnight poll in the state seat has revealed.
Mystery shipwreck unearthed in north Queensland
Tony Moore The discovery of a 19th-century shipwreck in north Queensland has highlighted the ever-present threat of tropical cyclones in the region.
As the major parties go to war, 'Dolly' calls it a day
Tony Moore Kingaroy-based Dorothy Pratt may have been cut from One Nation cloth in 1998, but she has been re-elected four times as an independent to be one of Queensland's longest-serving MPs.


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Connells Estate Agents in Stratford Upon Avon
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I just wanted to thank you for all the hard work put into the sale of our property. You and your team did a great job. I appreciate all the help during this stressful time. I have just been to your office to drop off a little thank you gift for you and the team. Hope you enjoy it.
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I recently purchased a park home. It wasn't necessary for me to use a solicitor, but this did mean that Connells were having to liaise and obtain information more than would normally be the case. The staff were all very helpful, Jonathan in particular was the centre of a three-way liaising process which would have been awkward if he had not been as efficient as he was. He kept me informed and managed to obtain information that would in a conventional transaction have been handled by a solicitor.
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I feel I must compliment your company having just sold a property through your Stratford upon Avon branch. The property was my late mothers, a very difficult time to be handling such affairs, but was made easier by your Branch Partner Jonathan Allkins with his sympathetic and understanding manner, accompanied by his wonderful staff. They are a credit to Connells.
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SOLD IN 7 DAYS!!! I received multiple viewing's on my property and Connells exceeded my expected sale price.
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Astonishing X-Men
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Vol. 9, Exalted
Astonishing X-Men. Exalted
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Mutation (Biology)
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Cool art, but the plot-line demands an exhaustive knowledge of X-history and the parallel universe angle really lowers the stakes for me, as well. Also, since when was Cyclops' uniform a wet-suit?
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