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editor

All we are saying is, give Michelob a chance

By Colin Burch
For Weekly Surge

I'm continuing to reevaluate my beer-snobbery.

I had basically written off the big domestics in favor of microbrews and imports, until twice recently I dined at Chuck's Steakhouse, 9695 Kings Highway on Restaurant Row in Myrtle Beach.

My wife and I always love the food at Chuck's, but the steakhouse has only one beer on tap, Michelob Lager, plus a tap for the beer substitute Michelob Ultra. (They also have a selection of bottled beers.)

But Chuck's knows how to make the most of that Michelob, offering a big, frosty, 28-ounce goblet for $5.50.

On both of my recent visits, the goblet was perfectly frosted.

I thought the Michelob had interesting hop characteristics, followed by a pleasant dryness.

It was not the blandness I had come to expect from big domestics. Michelob had something going on. It paired well with steak. I finished the goblet smiling.

Later, I went to the Michelob Web site, which claimed that their lager is made with European hops and "a 100-percent-malt blend." Meaning: no rice, no corn, just barley malt. What a difference.

summer, wine and you

Imbibing and socializing - that's your summer in a nutshell.

Here's where to do it with wine.

Other upcoming La Belle Amie events include:

on the metal stand

Speaking of Silver Coast Winery, its Calabash Red and Calabash White each won a bronze medal at the 32nd International Eastern Wine Competition, which was held in Watkins Glen, N.Y., May 21-23.

Another Silver Coast wine, 2005 North Carolina Chardonnay, also won a bronze medal.

The 32nd International Eastern Wine Competition included more than 2,200 entries from 38 states, three Canadian provinces, and 13 countries.

Contact Colin Burch - the Beerman - at beerpour@yahoo.com or visit his beer blog at http://maltyhops.blogspot.com