Beer Tasting Quotes

I take a sip of my beer, and it's - I mean, it's just astonishingly disgusting. I don't think I was expecting it to taste like ice cream, but holy fucking hell. People lie and get fake IDs and sneak into bars, and for this? I honestly think I'd rather make out with Bieber. The dog. Or Justin.

It is a curious thing, but as one travels the world getting older and older, it appears that happiness is easier to get used to than despair. The second time you have a root beer float, for instance, your happiness at sipping the delicious concoction may not be quite as enormous as when you first had a root beer float, and the twelfth time your happiness may be still less enormous, until root beer floats begin to offer you very little happiness at all, because you have become used to the taste of vanilla ice cream and root beer mixed together. However, the second time you find a thumbtack in your root beer float, your despair is much greater than the first time, when you dismissed the thumbtack as a freak accident rather than part of the scheme of a soda jerk, a phrase which here means "ice cream shop employee who is trying to injure your tongue," and by the twelfth time you find a thumbtack, your despair is even greater still, until you can hardly utter the phrase "root beer float" without bursting into tears. It is almost as if happiness is an acquired taste, like coconut cordial or ceviche, to which you can eventually become accustomed, but despair is something surprising each time you encounter it.

Beer has that Olympic medal color,” Rot replied, “but does it have a winning taste? I’d hardly call silver a champion flavor. No, I’ll stick to my red wine.

We'd just shared the last beer and slung the empty can out the window at a stop sign and were just waiting back to get the feel of the day, swimming in that kind of tasty drowsiness that comes over you after a day of going hard at something you enjoy doing -- half sunburned and half drunk and keeping awake only because you wanted to savor the taste as long as you could.

I rarely drink, but last night, after several hours and several beers at the bar, I found myself face to face with two huge boobs. They weren’t the breasts of a young woman, but those of an old man. Still, the taste of a nipple is genderless.

To me, beer tastes like piss. Maybe that's why I only enjoy it in the shower with my uncle.

He took a bite, swallowed. "God. If asparagus tasted like that all the time, I'd be vegetarian, too." Some people in a lacquered wooden boat approached us on the canal below. One of them, a woman with curly blond hair, maybe thirty, drank from a beer then raised her glass towards us and shouted something. "We don't speak Dutch," Gus shouted back. One of the others shouted a translation: "The beautiful couple is beautiful.

Nothing ever tasted any better than a cold beer on a beautiful afternoon with nothing to look forward to but more of the same.

He was disappointed in it all. He had developed into an alien. As the steam beer had tasted raw, so their companionship seemed raw to him. He was too far removed. Too many thousands of opened books yawned between them and him. He had exiled himself. He had travelled in the vast realm of intellect until he could no longer return home. On the other hand, he was human, and his gregarious need for companionship remained unsatisfied. He had found no new home.

Like alcohol and poverty, a heartbreak has the power to make a man do something he wouldn’t normally do and to make a woman do someone she wouldn’t normally do.

She tasted like run, root beer, and something wild he couldn’t place, but it didn’t matter. He wanted more. Craved it.

Lastly, tea--unless one is drinking it in the Russian style--should be drunk WITHOUT SUGAR. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.

Italy: Germany, Germany. Germany is a really really nice place. Even though I'm your prisoner, you give me food, and it doesn't suck like English food. Sausages with cheeses always taste so good, it'd be heaven for a dog - yeah that's Germany. Tell me how is it you Germans are so robust? You're crushing me with your intimidation, my fragility causes me to openly weep out of fear, your women terrify me. Is it the norm to drink a barrel of beer and then bust it on somebody's head? Please don't come to my place in large mobs, German tourists are scary. Even the girls that are from Germany are more rugged than I am. Yahoo!

That was the world he inhabited between the time of it happening and the time of him knowing. A brief window, not yet shattered, when music still stirred, when beer still tasted good, when dreams could still be hatched at the sight of a plane careering across a perfect summer sky.

I tell you, Mr. Okada, a cold beer at the end of the day is the best thing life has to offer. Some choosy people say that a too cold beer doesn’t taste good, but I couldn’t disagree more. The first beer should be so cold you can’t even taste it. The second one should be a little less chilled, but I want that first one to be like ice. I want it to be so cold my temples throb with pain. This is my own personal preference of course.

I sat back in the corner with a heavy mug of dark beer and an opened glazed-paper package of pretzels and ate the pretzels for the salty flavor and the good way they made the beer taste and read about disaster.

He doesn’t taste like beer anymore, but toothpaste. There’s no way either of us can blame this on alcohol tomorrow. His tongue is in my mouth and I take greedy pulls on it, loving every second of it.

Books should confuse. Literature abhors the typical. Literature flows to the particular, the mundane, the greasiness of paper, the taste of warm beer, the smell of onion or quince. Auden has a line: "Ports have names they call the sea." Just so will literature describe life familiarly, regionally, in terms life is accustomed to use -- high or low matters not. Literature cannot by this impulse betray the grandeur of its subject -- there is only one subject: What it feels like to be alive. Nothing is irrelevant. Nothing is typical.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

I hate beer,” she moaned. “If you drink enough of it, you won’t care about the taste,” he assured her. She gave the can a dubious stare, shrugged, closed her eyes, held her breath and drank heavily. “Yuck!” she said. “Keep going.

Want to grab a beer at Howler's?" Drake blinked, unsure he'd heard him right. After just battering each other to a pulp, Gabriel wanted to geta drink with him?... "Why are you asking me?" Gabriel shrugged, then winced. "Because that's what males do. We beat the shit out of each other, then go have a beer afterward.

What are the funniest famous last words you've ever heard?" Lost, Ryan just stared at her. Why did her brain constantly spit out nonsensical questions? "Fine be boring." She turned to Jaime, who was sprawled on the neighboring blanked, and repeated the question. "Lightning never hits the same spot twice," said Jaime. Everyone laughted. "You know any"" she asked her mate. "Pull the pin out and count to what?" said Dante. Dominic plopped himself on the ground next to Zac. "I got one: Hold my beer while I do this." Taryn raised her hand. "Hey, what does this button do?" "This doesn't taste right," said Marcus. Bracken, a Mercury Pack enforcer spoke. "It's just a flesh wound." Ally offered, "No dummy, that's a dolphin fin." "What's that red dot on your forehead?" said McKenna. Amused in spite of himself - it was after all, a completely pointless conversation - Ryan kissed her temple.

There was an undoubted affinity in his mind between the two great passions of his life: revolution and good brew. The taste of one immediately brought to mind the other.

I sat up and my mouth tasted horrible, like stale pot, beer and Cheetos. The exact combination of ingredients that had caused me to pass into unconsciousness on Natalie’s floor.

The first beer should be so cold you can’t even taste it.

I can still taste that first beer I bought with my own paycheck.

All other beer is ass, and I will not put in the the work to acquire the taste for things that taste like ass.

...and they were having some new kind of beer that tasted like aspirin and smelled like magnolias and cost more than a hamburger.

In an age when mass pleasures like television are becoming more feeble and homogeneous, the very act of discrimination becomes a form of protest. At a time when mass marketing of food produces a product so disgusting that it has to be wrapped in distracting gimmicks to be sold, the mere fact of paying attention to what you eat and drink and telling the truth about taste is a revolutionary act.

What men always seem to ignore is that until Eve arrived, Adam didn't even have his own apartment. He'd never tasted beer, and there was no place to get a decent hamburger. He slept in the dirt, and was so oblivious he didn't even realize he was naked. Even worse, he didn't seem to notice that Eve was naked, either.

There will be craft beer, brewed by my flatmate on the balcony of our Penge new-build. The Death of Hackney tastes like a sort of fizzy Marmite and smells like a urinary tract infection and is yours for £13 a bottle. Enjoy.

He took another quick swallow of the coffee. Tasted awful to him, though it was good coffee, he’d brewed it himself. A beer was what he wanted. Not to have a beer right now was like not breathing. But it was just too great a risk.

Blaisedell, the poet, had said to him, 'You love beer so much. I'll bet some day you'll go in and order a beer milk shake.' It was a simple piece of foolery but it had bothered Doc ever since. He wondered what a beer milk shake would taste like. The idea gagged him but he couldn't let it alone. It cropped up every time he had a glass of beer. Would it curdle the milk? Would you add sugar? It was like a shrimp ice cream. Once the thing got into your head you couldn't forget it...If a man ordered a beer milk shake, he thought, he'd better do it in a town where he wasn't known. But then, a man with a beard, ordering a beer milk shake in a town where he wasn't known--they might call the police.

The flavor was nothing like beer. It was closer to cheap champagne mixed with Sprite, and—unlike beer—it was the opposite of an acquired taste. Every new Zima went down slightly worse than the previous Zima. There was, however, something perversely enticing about a drink that seemed to come from a post-apocalyptic wasteland in which color did not exist.

You make out with a boy because he’s cute, but he has no substance, no words to offer you. His mouth tastes like stale beer and false promises. When he touches your chin, you offer your mouth up like a flower to to be plucked, all covered in red lipstick to attract his eye. When he reaches his hand down your shirt, he stops, hand on boob, and squeezes, like you’re a fruit he’s trying to juice. He doesn’t touch anything but skin, does not feel what’s within. In the morning, he texts you only to say, “I think I left the rest of my beer at your place, but it’s cool, you can drink it. Last night was fun.” You kiss a girl because she’s new. Because she’s different and you’re twenty two, trying something else out because it’s all failed before. After spending six weekends together, you call her, only to be answered by a harsh beep informing you that her number has been disconnected. You learn that success doesn’t come through experimenting with your sexuality, and you’re left with a mouth full of ruin and more evidence that you are out of tune. You fall for a boy who is so nice, you don’t think he can do any harm. When he mentions marriage and murder in the same sentence, you say, “Okay, okay, okay.” When you make a joke he does not laugh, but tilts his head and asks you how many drinks you’ve had in such a loving tone that you sober up immediately. He leaves bullet in your blood and disappears, saying, “Who wants a girl that’s filled with holes?” You find out that a med student does. He spots you reading in a bar and compliments you on the dust spilling from your mouth. When you see his black doctor’s bag posed loyally at his side, you ask him if he’s got the tools to fix a mangled nervous system. He smiles at you, all teeth, and tells you to come with him. In the back of his car, he covers you in teethmarks and says, “There, now don’t you feel whole again.” But all the incisions do is let more cold air into your bones. You wonder how many times you will collapse into ruins before you give up on rebuilding. You wonder if maybe you’d have more luck living amongst your rubble instead of looking for someone to repair it. The next time someone promises to flood you with light to erase your dark, you insist them you’re fine the way you are. They tell you there’s hope, that they had holes in their chest too, that they know how to patch them up. When they offer you a bottle in exchange for your mouth, you tell them you’re not looking for a way out. No, thank you, you tell them. Even though you are filled with ruins and rubble, you are as much your light as you are your dark.

I'll be your daily Orator to pray that that pure sanguine complexion of yours may never be famished with pot-lucke, that you may taste till your last gasp, and live to see the confusion of both your special enemies, Small Beer and Grammar rules.

I sit at a café in the village and gulp down cold Amstel beer. It tastes fantastic, but not nearly as great as the beer I’d been imagining as I ran. Nothing in the real world is as beautiful as the illusions of a person about to lose consciousness.

Josh hands me a bottle of water while cracking a beer for himself. I eye it enviously. "Tell me what it tastes like. Describe in in vivid detail." "It's IPA," he grumbles, wincing slightly at his first sip, "which means it tastes like piss." I sigh dopily. "Sounds magical.

He felt very old---centuries older than those careless, care-free young companions of his others [sic] days. He had traveled far, too far to go back. Their mode of life, which had once been his, was now distasteful to him. He was disappointed in it all. He had developed into an alien. As the steam beer had tasted raw, so their companionship seemed raw to him. He was too far removed. Too many thousands of opened books yawned between them and him. He had exiled himself. He had traveled in the vast realm of intellect until he could no longer return home.

Do you remember your first sip of beer? Terrible! How could anyone like that stuff? But beer, you reflect, is an acquired taste; one gradually trains oneself—or just comes—to enjoy that flavor. What flavor? The flavor of that first sip? No one could like that flavor! Beer tastes different to the experienced beer drinker. Then beer isn't an acquired tast; one doesn't learn to like that first taste; one gradually comes to experience a different, and likable, taste. Had the first sip tasted that way, you would have liked beer wholeheartedly from the beginning!

Beer was good, too, but its flavor depended on the skill of the craftsman and the tastes the person drinking it. Unlike wine, whose quality depended entirely on price, a beer's deliciousness was unrelated to its cost, so merchants tended to avoid it. There was no way to know if the particular brew would suit your taste unless you were from the region or town - so when he wanted to appear local, Lawrence would order beer.

I take a sip of my beer, and it’s—I mean, it’s just astonishingly disgusting. I don’t think I was expecting it to taste like ice cream, but holy fucking hell. People lie and get fake IDs and sneak into bars, and for this? I honestly think I’d rather make out with Bieber. The dog. Or Justin.

Laura made a great chili. She used lean meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice and a pitch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot. He had even written down the recipe, ingredient by ingredient, and he had once made Laura's chili for himself on a weekend when she had been out of town. It had tasted okay-it was certainly edible, but it had not been Laura's chili.

once again, just because I prefer Guinness to lemonade that doesn’t mean I am not particular about the temperature at which the Guinness is served; and I believe Paul would have told Calvin to take his dark Irish beer out of the fridge, to let it come up to room temperature and taste its full flavour.

She had tried yoga, meditation, running, and swimming. So far, nothing cleansed the soul better than a Snickers bar. It was the ultimate therapy. It was cheap, and it could be carried in her bag. She drank a swig of beer. The tastes meshed well together. She was enjoying this dinner of Snickers à la Honker’s.

To begin with, there is the frightful debauchery of taste that has already been effected by a century of mechanisation. This is almost too obvious and too generally admitted to need pointing out. But as a single instance, take taste in its narrowest sense - the taste for decent food. In the highly mechanical countries, thanks to tinned food, cold storage, synthetic flavouring matters, etc., the palate it almost a dead organ. As you can see by looking at any greengrocer’s shop, what the majority of English people mean by an apple is a lump of highly-coloured cotton wool from America or Australia; they will devour these things, apparently with pleasure, and let the English apples rot under the trees. It is the shiny, standardized, machine-made look of the American apple that appeals to them; the superior taste of the English apple is something they simply do not notice. Or look at the factory-made, foil wrapped cheeses and ‘blended’ butter in an grocer’s; look at the hideous rows of tins which usurp more and more of the space in any food-shop, even a dairy; look at a sixpenny Swiss roll or a twopenny ice-cream; look at the filthy chemical by-product that people will pour down their throats under the name of beer. Wherever you look you will see some slick machine-made article triumphing over the old-fashioned article that still tastes of something other than sawdust. And what applies to food applies also to furniture, houses, clothes, books, amusements and everything else that makes up our environment. These are now millions of people, and they are increasing every year, to whom the blaring of a radio is not only a more acceptable but a more normal background to their thoughts than the lowing of cattle or the song of birds. The mechanisation of the world could never proceed very far while taste, even the taste-buds of the tongue, remained uncorrupted, because in that case most of the products of the machine would be simply unwanted. In a healthy world there would be no demand for tinned food, aspirins, gramophones, gas-pipe chairs, machine guns, daily newspapers, telephones, motor-cars, etc. etc.; and on the other hand there would be a constant demand for the things the machine cannot produce. But meanwhile the machine is here, and its corrupting effects are almost irresistible. One inveighs against it, but one goes on using it. Even a bare-arse savage, given the change, will learn the vices of civilisation within a few months. Mechanisation leads to the decay of taste, the decay of taste leads to demand for machine-made articles and hence to more mechanisation, and so a vicious circle is established.

Lovecraft says he knows about tentacles but that motherfucker never bedded a girl from West Chester and survived She was a toothache that one and she tasted like crack the best thing about her was if I was ever hungry I could always make a meal out of whatever was making rest at the corners of her mouth I can't remember her name as is the case with most of them then again I can't remember how many donuts I ate this morning or how many beers I'll drink tonight, tomorrow

I bought a liter of Everclear, a quart of Gatorade, and a can of Red Bull, and poured all of it into my CamelBak. I come prepared. We arrive at the lacrosse house, and I begin sucking back the Everclear/Gatorade/Red Bull mixture, which I will hereafter refer to as “Tucker Death Mix.” It tasted like ghetto romance. It was awesome.

You know how you’re at a party and you pick up the wrong beer, and you know after one sip that it’s not yours? But then, when you find the right one, you know it right away? Why? What is it? The temperature, or the taste of your own spit that you somehow recognize? Or the weight and moistness of the can? Or maybe everything, all together. But it’s all so subtle and complex you can’t explain it. If someone asked, How do you know that’s your beer? well, you wouldn’t know what to say. You just know.

God damn, but there was nothing better tasting in the whole damn world than warm brain when you were shot the hell up. Like a cold beer after a long hot day of working in the yard.

God damn there is nothing better tasting in the whole damn world than warm brains when you were shot the hell up, like a cold beer after a long hot day of working in the yard.

The beer had the color and taste of baby’s pee, but we followed our usual routine and drank with joyless discipline until we both passed out.

The "new evangelical" wears skinny jeans and earrings made from recycled beer caps. After all, she is acquiring a taste for Blue Moon and Chardonnay. She lives in a loft in the city and grows organic vegetables on her balcony because the earth belongs to God, and she wants to take care of it...She tries to keep things clean, language-wise, but she knows that sometimes the right word is f***.

(Nobody’s exactly sure whether ethanol makes a red wine taste better, but from experience I’ll tell you that while nonalcoholic beer can be pretty good, “de-alcoholized” red wine tastes like existential death.)

Still, he’d have to eat something and the dark brown goo that half filled the tin was the only available food in this vicinity that didn’t have at least six legs. He didn’t even think about eating mutton. You couldn’t, when it was looking at you so pathetically. He poked the goo with the stick. It gripped the wood like glue. “Gerroff!” A blob eventually came loose. Rincewind tasted it, gingerly. It was just possible that if you mixed yeasty beer and vegetables together you’d get— No, what you got was salty-tasting beery brown gunk. Odd, though…It was kind of horrible, but nevertheless Rincewind found himself having another taste.

chuckled. “Prepare to taste my pain, Ladykiller.” I set down my beer and headed over to the ball return, picking up a nine-pound ball that looked like a galaxy — it was a deep blue, swirled with sparkles like stars.

It wasn’t a party that a Republican could understand--the marijuana smoke sweet on the air, the occasional cocaine sniffle, cold Mexican beer, good food, great conversation, and laughter--but a Parisian deconstructionist scholar might find it about as civilized as America gets. Or at least the one I met, who was visiting at UTEP, maintained. Somewhere along the way, he claimed, Americans had forgotten how to have a good time. In the name of good health, good taste, and political correctness from both sides of the spectrum, we were being taught how to behave. America was becoming a theme park, not as in entertainment, but as in a fascist Disneyland.

Ashe was typical of that strata of mankind which conducts its human relationships according to a principle of challenge and response. Where there was softness, he would advance; where he found resistance, retreat. Having himself no particular opinions or tastes he relied upon whatever conformed with those of his companion. He was as ready to drink tea at Fortnum's as beer at the Prospect of Whitby; he would listen to military music in St. James's Park or jazz in Compton Street cellar; his voice would tremble with sympathy when he spoke of Sharpeville, or with indignation at the growth of Britain's colored population. To Leamas this observably passive role was repellent; it brought out the bully in him, so that he would lead the other gently into a position where he was committed, and then himself withdraw, so that Ashe was constantly scampering back from some cul-de-sac into which Leamas had enticed him.

You know more useless crap, St. Clair. Good thing you're so darn cute," Josh says. St. Clair smiles. "At least 'cemetary' sounds classier. And you must admit-this place is pretty classy. Or,I'm sorry." He turns back to me. "Would you rather be at the Lambert bash? I hear Dave Higgenbottom is bringing his beer bong." "Higgenbaum." "That's what I said. Higgenbum." "Oh,leave him alone.Besides, by the time this place closes, we'll still have plenty of time to party." I roll my eyes at this last word.None of us have plans to attend,despite what I told Dave yesterday at lunch. St. Clair nudges me with a tall thermos. "Perhaps you're upset because he won't have the opportunity to woo you with his astonishing knowledge of urban street racing." I laugh. "Cut it out." "And I hear he has exquisite taste in film. Maybe he'll take you to a midnight showing of Scooby-Doo 2." I whack St. Clair with my bag, and he dodges aside,laughing.

They pledged each other in their spiced beer, a very good drink, with cloves, which I have never tasted but let glide with pleasure down their gullets. Very oft is the telling only a substitute for enjoyment which we, or the heavens, deny ourselves.

That was the world he inhabited between the time of it happening and the time of him knowing. A brief window, not yet shattered, when music still stirred, when beer still tasted good, when dreams could still be hatched at the sight of aplane careering across a perfect summer sky.

What passes for wine among us, is not the juice of the grape. It is an adulterous mixture, brewed up of nauseous ingredients, by dunces, who are bunglers in the art of poison-making; and yet we, and our forefathers, are and have been poisoned by this cursed drench, without taste or flavour—The only genuine and wholesome beveridge in England, is London porter, and Dorchester table-beer; but as for your ale and your gin, your cyder and your perry, and all the trashy family of made wines, I detest them as infernal compositions, contrived for the destruction of the human species.

What about young age? You will be miserable all through your 15 years to reach that goal of $10 million. After 50 years, even if you pay a million to get back a week of your time at 35, you will never get that. Your beer will taste very different when you are at 50 from how it tasted at 30.

Later, I was in a bathroom stall. Eric was on his knees. My dick was in his mouth, my head back against warm ceramic tile that shook with the beat of the music. My fingers were in his hair and everything was hot and wet. I grunted a warning and he backed away, jacking me until I came on the dirty floor. He stood up and kissed me while he jerked himself off. He sighed into my mouth. He tasted like stale beer and mint. He came on his hand. I felt raw. “Thanks,” he said, zipping up his pants. “That was great.” “Sure,” I said, because I was unsure of what else to say. “You too.” And then he left. I

Marriage wasn’t a beer. It wasn’t some product that you sweat over and cooked up and then consumed. No, it was alchemy. It was taking two disparate ingredients and merging them together in just the right way at just the right time so that you got something new and wonderful and delicious out of it that lasted forever.

What does heaven taste like, exactly?” I try to remain even-voiced, but he sucks my clit into his mouth briefly and I have to catch my breath. “Like beer and the beach.” “Wait—what? My—I taste like hops and sand?” How can he be so good at dirty talk and then like—so bad at dirty talk? I will note this in my lab notes on this experiment.

We’d just shared the last beer and slung the empty can out the window at a stop sign and were just leaning back to get the feel of the day, swimming in that kind of tasty drowsiness that comes over you after a day of going hard at something you enjoy doing—half sunburned and half drunk and keeping awake only because you wanted to savor the taste as long as you could.

Luxury, I think, is the total fulfillment of all five senses at once. Luxury is now. I feel warm; and, if I wish, I can reach out and touch your hand. I smell the sea and, as well, somebody inside the hotel is frying onions. Delicious. I am tasting cold beer, and I can hear the gulls, and water lapping, and the fishing boat’s engine going chug-chug-chug in the most satisfactory way.

We smoked fat cigars by the campfire and they tasted like wood and ash. The inhale and exhale was exciting. Blowing smoke rings in the calm forest air was followed by a deep swallow of cheap beer, and this too was exciting. There was no judgment in the wild, and so indulgences were plentiful. There were no regulators here and we were free to indulge in the deep intoxications that made our minds free.

Asked whether they would rather eat an organic or a commercially grown apple, most people prefer the “all natural” one. Even after being informed that the two apples taste the same, have identical nutritional value, and are equally healthful, a majority still prefer the organic fruit. Even the producers of beer have found that they can increase sales by putting “All Natural” or “No Preservatives” on the label.

Perhaps you are repulsed by me. Well, perhaps you are the one with the problem, not I. Perhaps you are the repulsive one. Perhaps you have never cared enough about anything in your life to weep at its loss. If that is the case, it is I who pity you. You will go through your brutish existence experiencing the small pleasures of taking things that are not yours, going places you are not welcome, sticking your elbow into the legally purchased space of another. Then you will die. Congratulations: That is your life. I hope you are happy with it. I hope you don’t regret, on your deathbed, that you never felt love, or joy, or loss. Yes, loss. There is a profound sweet melancholy in the experience of loss. It is the most delectable and pungent spice on the spice rack of life. Too bad you won’t taste it, buddy. I guess it doesn’t go with burgers and beer.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

You Can Fly But Your Body Can't My first seat was in first class between Penny and Belinda. Before I poured Rémy Martin down my throat and had to come see what the folks back here think of things. 316 'Cool out, you know, I didn't mean it, I don't really hate you,' I hear someone say. While, over the intercom, the pilot jabbers. He's explaining that some dysfunction, once we're on the ground, can be easily fixed with a pin. I don't know, at that point, how much any of us will care. Maybe I'm drunk, but seems like they could give the plane to the Arabs once we've all made our connecting flights. 317 The beer nuts just served to me in a cello packet are the most delicious food I've ever tasted in my life. Back at Dallas-Fort Worth I put an Otis Redding CD into my player and I doubt I'll ever have a reason to take it out. Through the window, trigonometry, under a silky pink sky.

Beer. There’s nothing I don’t like about it. I love the smell, the taste—even the sound of it. The cool thunk of the cap coming off the bottle, the silvery crack of the pop-top can. You need to sip a whiskey. And I was never a sipper. I was a guzzler. I loved the feeling of it: to open wide the mouth of the soul and pour a cold one down my throat, with my mind racing ever-forward toward the next. Beer was kind and faithful, like an old friend. Every drinker has their poison. I am a beer man.

Little known fact: One bee sting begets others. When a honeybee stings you it simultaneously releases a pheromone cocktail that lets the hive know it needs defending. The dominant ingredient in this pheromone, incidentally, is something called isoamyl acetate, which is a common ingredient in certain kinds of candy because it tastes like bananas. It’s also used in Hefeweizen beer. In other words, don’t eat banana-flavored Runts or drink a wheat Bavarian beer before rummaging around in beehives.

There were mornings when Jack would stumble into their leased house with dawn seeping into the sky and find Wendy and the baby asleep on the couch, Danny always on the inside, a tiny fist curled under the shelf of Wendy’s jaw. He would look at them and the self-loathing would back up his throat in a bitter wave, even stronger than the taste of beer and cigarettes and martinis—martians, as Al called them. Those were the times that his mind would turn thoughtfully and sanely to the gun or the rope or the razor blade.

I attempt to chew the popcorn gag Dean just stuffed into my mouth, but a kernel gets sucked into the back of my throat. I hack over the bar--my hands splayed wide as I brace myself for impending death. Dean absentmindedly pat mys back because let's face it, I'm coughing so I'm breathing, but his swats are not helping. I beat my chest to try to prevent myself from asphyxiating as I grapple for my drink, which is woefully empty. I grab Dean's draft beer, but as soon as the golden liquid hits my tongue, I dry heave from the horrid taste. Holy shit! Kate's right, IPA beer tastes like poison! My face screws up in disgust as I force the liquid down my throat and suck in a big breath of cleansing air. With a pathetic whimper, I wave my hands in front of my face and search for a cocktail napkin. Mr. Mustache bartender is still balls deep in the blonde, so I'm forced to use the back of my hand to wipe the dribble off my chin. When I finally regain some semblance of composure I turn around to glower at Dean. "Your beer tastes like a skunk's ass.

To love is to lose, Sam. Unfortunately, it’s just that simple. Maybe not today but someday. Maybe not when she’s too young and you’re too young, but you see that being old doesn’t help. Maybe not your wife or your girlfriend or your mother, but you see that friends die, too. I could not spare you this any more than I could spare you puberty. It is the inevitable condition of humanity. It is exacerbated by loving but also simply by leaving your front door, by seeing what’s out there in the world, by inventing computer programs that help people. You are afraid of time, Sam. Some sadness has no remedy. Some sadness you can’t make better.” “So what the hell do I do?” “Be sad.” “For how long?” “Forever.” “But then why isn’t everyone walking around miserable all the time?” “Because ice cream still tastes good. And sunny and seventy-five is still a lovely day. And funny movies make you laugh, and work is sometimes fulfilling, and a beer with a friend is nice. And other people love you too.” “And that’s enough?” “There is no enough. You are the paragon of animals, my love. You aspire to such greatness, to miracle, to newness and wonder. And that’s great. I’m so proud of you. But you forgot about the part that’s been around for time immemorial. Love, death, loss. You’ve run up against it. And there’s no getting around or over it. You stop and build your life right there at the base of that wall. But it’s okay. That’s where everyone else is too. Everyone else is either there or on their way. There is no other side, but there’s plenty of space there to build a life and plenty of company. Welcome to the wall, Sam.

He nursed one beer each night. Sometimes two. He poured the beer into a glass, and I could smell the hops dancing in the air as I passed. Few scents crackle my nerve endings like beer. As gorgeous as campfire, as unmistakable as gasoline. I sidled up to him. Can I have a sip? Just one. I placed my nose in the glass, and I could feel stardust on my face. I don’t know if parents still let their kids taste beer, but it wasn’t uncommon at the time. The bitterness was supposed to turn us off the stuff, but that one sip lit a fuse in me that burned for decades.

Al and Lou had arrived at the Wisconsin State Fair by nine in the morning for fresh egg omelettes in the Agriculture Building and some apple cider donuts. They'd nibbled their donuts and wandered the stalls celebrating various products grown and raised in Wisconsin. You could sample and buy anything, from honey-filled plastic sticks to ostrich steaks to cranberry scones. They followed up their breakfast with a stop at the milk barn, where Lou had forced him to try root beer-flavored milk. While he'd been skeptical, it tasted delicious and precisely like a root beer float.

Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything.

It was indeed a long wait, well over two hours. I sat in the car and listened to the radio and tried to picture, bite by bite, what it was like to eat a medianochesandwich: the crackle of the bread crust, socrisp and toasty it scratches the inside of your mouth as you bite down. Then the first taste of mustard, followed by the soothing cheese and the salt of the meat. Next bite—a piece of pickle. Chew it all up; let the flavors mingle. Swallow. Take a big sip of Iron Beer (pronounced Ee-roan Bay-er, and it’s a soda). Sigh. Sheer bliss. I would rather eat than do anything else except play with the Passenger. It’s a true miracle of genetics that I am not fat.

When I was nine, my father sliced his knee with a chainsaw. But he let himself bleed and finished cutting down one more tree before his boss drove him to EMERGENCY. Late that night, stoned on morphine and beer, my father needed my help to steer his pickup into the woods. “Watch for deer,” My father said. “Those things just appear like magic.” It was an Indian summer and we drove through warm rain and thunder, until we found that chainsaw, lying under the fallen pine. Then I watched, with wonder, as my father, shotgun-rich and impulse-poor, blasted that chainsaw dead. “What was that for?” I asked. “Son,” my father said. “Here’s the score. Once a thing tastes blood, it will come for more.

When I was nine, my father sliced his knee with a chainsaw. But he let himself bleed and finished cutting down one more tree Before his boss drove him to EMERGENCY. Late that night, stoned on morphine and beer, My father needed my help to steer his pickup into the woods. “Watch for deer,” My father said. “Those things just appear like magic.” It was an Indian summer and we drove through warm rain and thunder, Until we found that chainsaw, lying under the fallen pine. Then I watched, with wonder, as my father, shotgun-rich and impulse-poor, blasted that chainsaw dead. “What was that for?” I asked. “Son,” my father said. “Here’s the score. Once a thing tastes blood, it will come for more.

He took another swallow of beer. “Are things as bad as they seem? Or have I just gotten old like my da, and now everything tastes a little bitter compared to when I was a boy?” Kote wiped at the bar for a long moment, as if reluctant to speak. “I think things are usually bad one way or another,” he said. “It might be that only us older folk can see it.” Graham began to nod, then frowned. “Except you’re not old, are you? I forget that most times.” He looked the red-haired man up and down. “I mean, you move around old, and you talk old, but you’re not, are you? I’ll bet you’re half my age.” He squinted at the innkeeper. “How old are you, anyway?” The innkeeper gave a tired smile. “Old enough to feel old.

The two of them went on from many faculty parties, hitting the bars until they closed, then stopping at some mom 'n' pot) store for a case of beer they would drink parked at the end of some back road. There were mornings when Jack would stumble into their leased house with dawn seeping into the sky and find Wendy and the baby asleep on the couch, Danny always on the inside, a tiny fist curled under the shelf of Wendy's jaw. He would look at them and the self-loathing would back up his throat in a bitter wave, even stronger than the taste of beer and cigarettes and martinis-martians, as Al called them. Those were the times that his mind would turn thoughtfully and sanely to the gun or the rope or the razor blade.

YOU’RE NO ANGEL, you know how this stuff comes to happen: Friday is payday and it’s been a gray day sogged by a slow ugly rain and you seek company in your gloom, and since you’re fresh to West Table, Mo., and a new hand at the dog-food factory, your choices for company are narrow but you find some finally in a trailer court on East Main, and the coed circle of bums gathered there spot you a beer, then a jug of tequila starts to rotate and the rain keeps comin’ down with a miserable bluesy beat and there’s two girls millin’ about that probably can be had but they seem to like certain things and crank is one of those certain things, and a fistful of party straws tumble from a woven handbag somebody brung, the crank gets cut into lines, and the next time you notice the time it’s three or four Sunday mornin’ and you ain’t slept since Thursday night and one of the girl voices, the one you want most and ain’t had yet though her teeth are the size of shoe-peg corn and look like maybe they’d taste sort of sour, suggests something to do, ’cause with crank you want something, anything, to do, and this cajoling voice suggests we all rob this certain house on this certain street in that rich area where folks can afford to wallow in their vices and likely have a bunch of recreational dope stashed around the mansion and goin’ to waste since an article in The Scroll said the rich people whisked off to France or some such on a noteworthy vacation. That’s how it happens. Can’t none of this be new to you.

The day before alcohol prohibition was introduced, the most popular drink in the United States was beer, but as soon as alcohol was banned, hard liquor soared from 40 percent of all drinks that were sold to 90 percent. People responded to a change in the law by shifting from a milder drink to a stronger drink. This seems puzzling. Why would a change in the law change people’s tastes in alcohol? It turns out it didn’t change their tastes. It changed something else: the range of drinks that were offered to them. The reason is surprisingly simple. One of the best analysts of the drug war, the writer Mike Gray, explains it in his book Drug Crazy. When you are smuggling a substance into a country, and transporting it in secret, “you have to put the maximum bang in the smallest possible package,” he writes.

VaR has been called “potentially catastrophic,” “a fraud,” and many other things not fit for a family book about statistics like this one. In particular, the model has been blamed for the onset and severity of the financial crisis. The primary critique of VaR is that the underlying risks associated with financial markets are not as predictable as a coin flip or even a blind taste test between two beers. The false precision embedded in the models created a false sense of security. The VaR was like a faulty speedometer, which is arguably worse than no speedometer at all. If you place too much faith in the broken speedometer, you will be oblivious to other signs that your speed is unsafe. In contrast, if there is no speedometer at all, you have no choice but to look around for clues as to how fast you are really going.

The quintessential "self-made man" (and it is almost always a man) is self-sufficient, confident, stoic, righteously industrious, performatively heterosexual, and power. His success is signified through acquisition--home ownership, marriage, and children--and display of taste and things--craft beer and Courvoisier, Teslas and big trucks, bespoke suits and I-don't-care CEO hoodies. On the surface, it looks like that idea has evolved some. We have our Beyonces, Baracks, and Buttigiegs. But that doesn't mean the American Dream has become liberated from its origins or that its promise of freedom is more free. It just means more of us are permitted entry to the club if we do the double duty of conforming to its standards and continuing to meet the ones set for us--women must lean in, queer couples must get married, people of color must be master code-switchers.

I was strong in English, and thankful for it. I knew the great Dr. Johnson from his friend Mr. Boswell. There is a friend for you. To sit down and rack the brain to remember every word, and then the glad toil to write it all down. I am thankful to Mr. Boswell for many a peaceful hour, indeed. There is a marvel, hundreds of years after the spirit has gone to new life, that men will bless a name that once had flesh, and laughed, and had good food, and loved to hear good talk. But the great Dr. Johnson was one in a century, and I count myself honoured to have tasted the wine of his speech, even though put to my mouth through the goodness of his friend. For that Englishman is not to be read with the eyes alone, but read out, as with the Word, with a good voice, and a rolling of the tongue, so that the rich taste of magnificent English may come to the ears and go to the head, like the perfumes of the Magi, or like the best of beer, home brewed and long in the cask.

While glass had been used by the rich to drink wine for hundreds of years, most beers until the nineteenth century were drunk from opaque vessels such as ceramic, pewter, or wooden mugs. Since most people couldn’t see the color of the liquid they were drinking, it presumably didn’t matter much what these beers looked like, only what they tasted like. Mostly, they were dark brown and murky brews. Then in 1840 in Bohemia, a region in what is now the Czech Republic, a method to mass-produce glass was developed, and it became cheap enough to serve beer to everyone in glasses. As a result people could see for the first time what their beer looked like, and they often did not like what they saw: the so-called top-fermented brews were variable not just in their taste, but in their color and clarity too. Not ten years later, a new beer was developed in Pilsen using bottom-fermenting yeast. It was lighter in color, it was clear and golden, it had bubbles like champagne—it was lager.

I farther assure this noble Duke, that I neither encouraged nor provoked that worthy citizen to seek for plenty, liberty, safety, justice or lenity, in the famine, in the prisons, in the decrees of convention, in the revolutionary tribunal, and in the guillotine of Paris, rather than quietly to take up with what he could find in the glutted markets, the unbarricadoed streets, the drowsy Old Bailey judges, or, at worst, the airy, wholesome pillory of Old England. The choice of country was his own taste. The writings were the effects of his own zeal. In spite of his friend Dr. Priestley, he was a free agent. I admit, indeed, that my praises of the British government loaded with all its encumbrances; clogged with its peers and its beef; its parsons and its pudding; its Commons and its beer; and its dull slavish liberty of going about just as one pleases, had something to provoke a Jockey of Norfolk [Thomas Paine], who was inspired with the resolute ambition of becoming a citizen of France, to do something which might render him worthy of naturalization in that grand asylum of persecuted merit.

I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.

Extract from 'Quixotic Ambitions': The crowd stared at Katy expectantly. She looked at them - old women in black, exhausted young women with pasty-faced children, youths in jeans and leather blousons chewing gum. She tried to speak but the words wouldn’t come. Then, with a sudden burst of energy, she blurted out her short speech, thanking the people of Shkrapova for their welcome and promising that if she won the referendum she would work for the good of Maloslavia. There was some half-hearted applause and an old lady hobbled up to her, knelt down with difficulty, and kissed the hem of her skirt. She looked at Katy with tears rolling down her face and gabbled something excitedly. Dimitar translated: ‘She says that she remembers the reign of your grandfather and that God has sent you to Maloslavia.’ Katy was embarrassed but she smiled at the woman and helped her to her feet. At this moment the People’s Struggle Pioneers appeared on the scene, waving their banners and shouting ‘Doloy Manaheeyoo! Popnikov President!’ Police had been stationed at strategic points and quickly dispersed the demonstrators without any display of violence, but the angry cries of ‘Down with the monarchy!’ had a depressing effect on the entertainment that had been planned; only a few people remained to watch it. A group of children aged between ten and twelve ran into the square and performed a series of dances accompanied by an accordian. They stamped their feet and clapped their hands frequently and occasionally collided with one another when they forgot their next move. The girls wore embroidered blouses, stiffly pleated skirts and scarlet boots and the boys were in baggy linen shirts and trousers, the legs of which were bound with leather thongs. Their enthusiasm compensated for their mistakes and they were loudly applauded. The male voice choir which followed consisted of twelve young men who sang complicated polyphonic melodies with a high, curiously nasal tenor line accompanied by an unusually deep droning bass. Some of their songs were the cries of despair of a people who had suffered under Turkish occupation; others were lively dance tunes for feast days and festivals. They were definitely an acquired taste and Katy, who was beginning to feel hungry, longed for them to come to an end. At last, at two o’clock, the performance finished and trestle tables were set up in the square. Dishes of various salads, hors-d’oeuvres and oriental pastries appeared, along with casks of beer and bottles of the local red wine. The people who had disappeared during the brief demonstration came back and started piling food on to paper plates. A few of the People’s Struggle Pioneers also showed up again and mingled with the crowd, greedily eating anything that took their fancy.

The Netherlands capital of Amsterdam amsterdam cruise is a thriving metropolis and one from the world's popular cities. If you are planning a trip to the metropolis, but are unclear about what you should do presently there, why not possess a little fun and spend time learning about how it's stereotypically known for? How come they put on clogs? When was the wind mill first utilised there? In addition, be sure to include all your feels on your journey and taste the phenomenal cheeses along with smell the stunning tulips. It's really recommended that you stay in a city motel, Amsterdam is quite spread out and residing in hotels close to the city-centre allows for the easiest access to public transportation. Beyond the clichés So that you can know precisely why a stereotype exists it usually is important to discover its source. Clogs: The Dutch have already been wearing solid wood shoes, as well as "Klompen" as they are referred to, for approximately 700 years. They were originally made out of a timber sole along with a leather top or band tacked for the wood. Nevertheless, the shoes had been eventually created completely from wood to safeguard the whole base. Wooden shoe wearers state the shoes are usually warm during the cold months and cool during the warm months. The first guild associated with clog designers dates back to a number exceeding 1570 in Holland. When making blockages, both shoes of a set must be created from the same kind of timber, even the same side of a tree, in order that the wood will certainly shrink in the same charge. While most blocks today are produced by equipment, a few shoemakers are left and they normally set up store in vacationer areas near any city hotel. Amsterdam also offers a clog-making museum, Klompenmakerij De Zaanse Schans, that highlights your shoe's history and significance. Windmills: The first windmills have been demonstrated to have existed in Netherlands from about the year 1200. Today, there are eight leftover windmills in the capital. The most effective to visit is De Gooyer, which has been built in 1725 over the Nieuwevaart Canal. Their location in the east involving city's downtown area signifies it is readily available from any metropolis hotel. Amsterdam enjoys its beer and it actually has a brewery right on the doorstep to the wind generator. So if you are enjoying a historic site it's also possible to enjoy a scrumptious ice-cold beer - what more would you ask for? Mozerella: It's impossible to vacation to Amsterdam without sampling several of its wonderful cheeses. In accordance with the locals, probably the most flavourful cheeses are available at the Wegewijs Emporium. With over 50 international cheese and A hundred domestic parmesan cheesse, you will surely have a wide-variety to pick from.

Somewhere in between are the rest of us natives, in whom such change revives long-buried anger at those faraway people who seem to govern the world: city people, educated city people who win and control while the rest of us work and lose. Snort at the proposition if you want, but that was the view I grew up with, and it still is quite prevalent, though not so open as in those days. These are the sentiments the fearful rich and the Republicans capitalize on in order to kick liberal asses in elections. The Democrats' 2006 midterm gains should not fool anyone into thinking that these feelings are not still out here in this heartland that has so rapidly become suburbanized. It is still politically profitable to cast matters as a battle between the slick people, liberals all, and the regular Joes, people who like white bread and Hamburger Helper and "normal" beer. When you are looking around you in the big cities at all those people, it's hard to understand that there are just as many out here who never will taste sushi or, in all likelihood, fly on an airplane other than when we are flown to boot camp, compliments of Uncle Sam. Only 20 percent of Americans have ever owned a passport. To the working people I grew up with, sophistication of any and all types, and especially urbanity, is suspect. Hell, those city people have never even fired a gun. Then again, who would ever trust Jerry Seinfeld or Dennis Kucinich or Hillary Clinton with a gun? At least Dick Cheney hunts, even if he ain't safe to hunt with. George W. Bush probably knows a good goose gun when he sees one. Guns are everyday tools, like Skil saws and barbecue grills. So when the left began to demonize gun owners in the 1960s, they not only were arrogant and insulting because they associated all gun owners with criminals but also were politically stupid. It made perfect sense to middle America that the gun control movement was centered in large urban areas, the home to everything against which middle America tries to protect itself—gangbangers, queer bars, dope-fiend burglars, swarthy people jabbering in strange languages. From the perspective of small and medium-size towns all over the country, antigun activists are an overwrought bunch.

University, where she is an adjunct professor of education and serves on the Veterans Committee, among about a thousand other things. That’s heroism. I have taken the kernel of her story and do what I do, which is dramatize, romanticize, exaggerate, and open fire. Hence, Game of Snipers. Now, on to apologies, excuses, and evasions. Let me offer the first to Tel Aviv; Dearborn, Michigan; Greenville, Ohio; Wichita, Kansas; Rock Springs, Wyoming; and Anacostia, D.C. I generally go to places I write about to check the lay of streets, the fall of shadows, the color of police cars, and the taste of local beer. At seventy-three, such ordeals-by-airport are no longer fun, not even the beer part; I only go where there’s beaches. For this book, I worked from maps and Google, and any geographical mistakes emerge out of that practice. Is the cathedral three hundred yards from the courthouse in Wichita? Hmm, seems about right, and that’s good enough for me on this. On the other hand, I finally got Bob’s wife’s name correct. It’s Julie, right? I’ve called her Jen more than once, but I’m pretty sure Jen was Bud Pewtie’s wife in Dirty White Boys. For some reason, this mistake seemed to trigger certain Amazon reviewers into psychotic episodes. Folks, calm down, have a drink, hug someone soft. It’ll be all right. As for the shooting, my account of the difficulties of hitting at over a mile is more or less accurate (snipers have done it at least eight times). I have simplified, because it is so arcane it would put all but the most dedicated in a coma. I have also been quite accurate about the ballistics app FirstShot, because I made it up and can make it do anything I want. The other shot, the three hundred, benefits from the wisdom of Craig Boddington, the great hunter and writer, who looked it over and sent me a detailed email, from which I have borrowed much. Naturally, any errors are mine, not Craig’s. I met Craig when shooting something (on film!) for another boon companion, Michael Bane, and his Outdoor Channel Gun Stories crew. For some reason, he finds it amusing when I start jabbering away and likes to turn the camera on. Don’t ask me why. On the same trip, I also met the great firearms historian and all-around movie guy (he knows more than I do) Garry James, who has become

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.