Porter Beer Quotes

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.

Trip Advisor: Travel the World with Haiku [D] Jerusalem, Israel Jews pray motionless and the Western Wall shakes. It's all relative. Capetown, South Africa And the coloured girls say, 'We're not Africaans, we're English.' In a total Africaans accent. Bulls Bay, Jamaica Weed, rum, guava jelly, Reggae, Marley, Red Stripe beer, O Baby, jerk that chicken. Istanbul, Turkey I asked my driver, 'Why do you believe in Allah?' He answers: 'If not, He hit me!' Cairo, Egypt Cairo International Airport, Porter drops my bags six times. Descendents of the Pharaohs, my ass. Santorini Island, Greece Greeks are like the current, They push you over and then Try to suck you in. Christiania, Denmark One thousand drug dealers, Five hundred thousand tourists. Alway$ Chri$tma$ here.*

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.

We've been told that with regard to seduction, "candy is dandy, but liquor is quicker," but in truth, rather, properly selected: "candy makes randy; liquor makes desire flicker"; or, as Shakespeare's porter said to Macduff: "[drink] provokes the desire but it takes away the performance." The wines and beers of antiquity, however, which were potent infusions of innumerable psychoactive plants, often requiring dilution with water and in which alcohol served rather as preservative then inebriating active principle.

Ah, that’s just the wery thing, Sir,’ rejoined Sam, ‘they don’t mind it; it’s a reg’lar holiday to them — all porter and skittles. It’s the t’other vuns as gets done over vith this sort o’ thing; them down-hearted fellers as can’t svig avay at the beer, nor play at skittles neither; them as vould pay if they could, and gets low by being boxed up. I’ll tell you wot it is, sir; them as is always a-idlin’ in public-houses it don’t damage at all, and them as is alvays a-workin’ wen they can, it damages too much. “It’s unekal,” as my father used to say wen his grog worn’t made half-and-half: “it’s unekal, and that’s the fault on it.”’ ‘I think you’re right, Sam,’ said Mr. Pickwick, after a few moments’ reflection, ‘quite right.

we’re in Portland. So it would have to be craft beer. Probably one brewed in a tree trunk with organic hops and hipster, Birkenstock-wearing beer fairies arguing over who has the nicest Subaru. “You

A guy walks into a bar. It's the oldest setup there is. But what happens next? I was at my local pub contemplating a water-ringed beer list, a wall of tap handles, and a packed fridge. I saw a pale ale brewed 20 million gallons at a time and a triple IPA made in a jerry-rigged turkey frier in a garage down the street. I saw a traditional, light-bodied British porter and an extra-strong, cacao-infused imperial stout stored in bourbon barrels. One beer was brewed with hours-old hops, freshly plucked in an Oregon field; another had been aged for eighteen months with acidic bacteria--critters more common in vinegar and pickle brines. There were pilsners and ambers, red ales and browns, wheat beers and rye beers and spelt beers; there were three-dollar happy hour specials and thirty-dollar vintage bottles, corked and foil-wrapped like fine Champagne. Bitter or sweet, smooth or strong, fruity or dry, dark or light, it was all there, in dizzying glory. So--the bartender tapped his fingers--what'll it be?

large portobello mushrooms 6 tablespoons extra virgin olive oil Fine sea salt and freshly ground black pepper 8 garlic cloves, smashed and peeled 6 rosemary sprigs One 12-ounce bottle beer (brown ale, pale ale, IPA, stout, or porter) Preheat the oven to 450°F. Brush the mushrooms lightly to remove any dirt clinging to them. Gently pinch the stems and pull them off (you can save the stems to use chopped in a stock or compost them). Take a small spoon and gently scrape away the gills from the mushroom caps. Lay the mushrooms in a large flameproof roasting pan, gill side up. Drizzle with the olive oil and use your hands to get them all good and coated with oil, then season with salt and pepper. Scatter the garlic and rosemary around the pan, between the mushrooms. Pour about three-quarters of the bottle of beer over the mushrooms. Don’t drink that last bit! Seriously, you will need it right at the end.

The beer aisle would have made Carrie Nation weep. Sven had already warned me that Oregon leads the country in breweries, all of them trying to outdo each other in crafting the hoppiest pale ales, meatiest stouts, darkest porters, fruitiest wheat beers and snootiest lagers. I was hoping to score a case of Budweiser or Miller Genuine Draft, but I was out of luck; apparently I’d be forced to consume craft beer until I finished my assignment and escaped the rain-drenched state. I grabbed a few six packs of something called Beavertail Pale Ale. At least it came in cans. The cereal

Theme It's a sunny weekday in early May and after a ham sandwich and a cold bottle of beer on the brick terrace, I am consumed by the wish to add something to one of the ancient themes– youth dancing with his eyes closed, for example, in the shadows of corruption and death, or the rise and fall of illustrious men strapped to the turning wheel of mischance and disaster. There is a slight breeze, just enough to bend the yellow tulips on their stems, but that hardly helps me echo the longing for immortality despite the roaring juggernaut of time, or the painful motif of Nature's cyclial return versus man's blind rush to the grave. I could loosen my shirt and lie down in the soft grass, sweet now after its first cutting, but that would not produce a record of the pursuit of the moth of eternal beauty or the despondency that attends the eventual dribble of the once gurgling fountain of creativity. So, as far as great topics go, that seems to leave only the fall from exuberant maturity into sudden, headlong decline– a subject that fills me with silence and leaves me with no choice but to spend the rest of the day sniffing the jasmine vine and surrendering to the ivory goverance of the piano by picking out with my index finger the melody notes of "Easy to Love," a song in which Cole Porter expresses, with put-on nonchalance, the hopelessness of a love brimming with desire and a hunger for affection, but met only and always with frosty disregard.