June 2012


A saison is a beer style I never heard of until recently, when I updated my beer books and glanced through the new material. Perhaps the best description of the style I’ve found is on the the home brewing site Beer Smith, which says of the saison:

Saison is a light, refreshing ale originally brewed in farmhouses in the French speaking regions of Belgium for field workers. Now the beer is brewed in many locations around the world. Its a complex style with a mix of fruity aroma and flavor, some spiciness and even a hint of tartness.

In general, you can’t find saisons easily in your local Krogers or Publix. I did find a 4 pack of Ommegang’s saison in Alon’s recently. The beer is called Hennepin. Rate Beer ranks the Hennepin as a 97 overall, and a 95 on style.

For those used to a world of imperial stouts and extra hopped IPAs, this beer will come as a welcome surprise. Quite drinkable, the only downside to these beers is the American versions tend to pretty high alcohol contents. The Hennepin runs about 7.7% ABV. Other than that, I can recommend that you try one of these. I was reasonably impressed on my first try.

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I didn’t get to opening day of the 2012 Snellville Farmer’s Market but I did manage to make it to the second day. My wife was preparing that day to meet a friend she hadn’t seen in over 15 years, so it was my daughter and I that prowled the grassy lanes of the market. Parking is harder than it was the first two years, and I recommend showing up as early as you can to get a decent parking space.

Support by Snellville’s finest is gratefully appreciated.

Hours, dates, and sponsors listed here.

The vendors that show grow more interesting and diverse each year, and the arrangements they have for live music more professional. If you want the freshest produce, and the most reliable source of grass fed meats in the Snellville area, the Farmer’s Market is the place to be.

I like the new stage for performers.

The King of Pops, back again.

In all, enjoyable, and wonderful to see how this market is maturing.

I haven’t been eating out much recently, but a transformer explosion wrecked the evening meal a couple days ago, so we trekked down the road to Golden House. A former Danny Ting joint, his restaurants are noted for their excellent casseroles. So I tried one, finally. In English, the name of the dish is Eight Pleasures with Bean Curd.

Definitely the star of the meal, there were mushrooms and scallions, chinese cabbage, shrimp, pork, and octopus in the dish. Mine arrived at the table first and disappeared fast.

One pot dishes are found throughout Asian cooking. In Japan, it’s the nabemono dishes that people know well. I find it hard, for example, to pass up a good seafood yosenabe. And for those who have never had the full blown presentation of a Japanese one pot dish, there are few better places to go in this city than Nakato. But for Chinese, or Vietnamese, where to go? I’d say I’ve found a good one in Golden House.