You know how everyone loves to tell their tales of drunken lunacy? I certainly have spun my fair share over the years, I, however, am not Peter O’Toole, nor are you, therefore our stories pale in comparison. Also, the following Letterman interview contains the greatest guest entrance ever, which involves a camel and Heineken. Watch for yourself.
David Letterman: “You are of the school, and perhaps the heritage, the time where drinking was just something you did when you weren’t doing anything else. Is that a fair way to express it?”
Peter O’Toole: “And when you were doing something else.”
For many years, tequila was my poison of choice. These days, other than an occasional margarita, I tend to steer clear of my Mexican malady. In lieu of imbibing, I’ll just enjoy some Minuteman.
Arsenic and old grapes
There are only two staples of living life as a broke college student: Ramen noodles and cheap boxed wine. Both are terrible for you, and once you enter adulthood, the thought of ingesting either ever again can send you running to the nearest toilet. Apparently though, only one of these things can actually kill you.
BeverageGrades, a Denver laboratory that analyzes different types of wine, has reportedly found high levels of arsenic in some of the cheapest and most popular brands of the alcoholic beverage. Kevin Hicks, the creator of the lab, claims to have tested over 1,300 bottles of vino after taking issue with the fact that there are hardly any federal labeling requirements to explain what exactly is in that bottle of fermented grapes. What he found was shocking:
The lower the price of wine on a per-liter basis, the higher the amount of arsenic. Some very, very…
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Rogue’s a great brewery, and Sriracha is, well, Sriracha, so I’m sure this will be awesome. Plus the label design is on point. Taste the kicken chicken!
From the makers of questionable beer concoctions such as Voodoo Doughnut Bacon Maple Ale; Pretzel, Raspberry, and Chocolate Ale; and even a one-time “beard beer;” comes quite possibly the most hipster beer ever. In a collaboration with Huy Fong Foods, Rogue has developed a “Sriracha Hot Stout Beer,” which, according to Rogue’s website, “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.”
As someone fascinated with weird beer flavors and who also keeps a 28 oz. bottle of Sriracha in the refrigerator at all times, I have to say I’m definitely intrigued by this. Although the fact that it’s a stout is what has me a little suspicious. I’m no stranger to spicy beer, but typically spicy beers tend to favor lighter styles like IPAs and saisons.
The Sriracha Hot Stout Beer won’t be…
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