Swill & Suds

Kona Brewing Brings Island-Fruity IPA to Dallas

May 25, 2017
Island-Fruity IPA Hits Dallas | SwineAndSwill.com
By Patrick Gary, Contributor

After more than a year of waiting, Kona Brewing Co. has finally rolled its tribute to Kauai out to the U.S. mainland. Hanalei Island IPA is a smooth, sessionable IPA with mild fruity notes that come from the POG (passionfruit, orange and guava) mash. For those who have not traveled to Hawaii, POG is omnipresent on the islands but practically unheard of once you leave.

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Swill & Suds

Fire up Cinco de Mayo with hot new Ancho Reyes Verde

May 1, 2017
Fire up Cinco de Mayo with hot new Ancho Reyes Verde | SwineAndSwill.com
By Valerie Jarvie, Contributor

May 5 is Cinco de Mayo, the anniversary of the 1861 Battle of Puebla, in which the 3-to-1 outnumbered Mexican army defeated Napoleon’s troops attempting to capture Puebla de Los Angeles, an east-central Mexico town. The victory provided a much-needed morale boost to our southern neighbors. It’s now a day when Mexican culture and heritage is celebrated in the U.S. with festivals and parties. As such, it calls for regional libations. Margaritas? In this age of craft cocktails, a plain-Jane version seems, well frankly, boring.

Here’s a spirit to add some tasty style to your Cinco de Mayo celebration: Ancho Reyes Verde, a chile liqueur made with poblano chiles picked while green, and fire-roasted. The spirit became available in Texas just this spring.

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Swill & Suds

It’s Big Texas Beer Fest Time Again!

March 19, 2017
Big Texas Beer Fest 2017 Is On! | SwineAndSwill.com

Late March/early April are heading our way quick, which means … so is this year’s Big Texas Beer Fest! Yeehaw and bottoms up!

The annual beer-sipping extravaganza is coming back to Fair Park and bringing its usual super-extensive slate of craft beers from Dallas, Texas, the US and the world over. Beginning last year, BTBF became a two-day affair, and it seems that format was popular enough to be repeated this month. The Friday and Saturday sessions are the same, except for the live-band lineup. So whichever day you go, you’ll be sure to enjoy brews aplenty.

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sWine

Wines for Winners on the Go!

March 4, 2017
Wines for Winners on the Go! Get to Know Backpack Wines | SwineAndSwill.com
By Valerie Jarvie, Contributor

[Ed. note: We’re happy to add wine — or rather, sWine — to our coverage area. Big thanks to our super-knowledgeable contributor, Valerie Jarvie!]

Mild weather already reminds us picnic season is just around the corner. Just in time, is a portable new sipper on the market — actually two! Backpack Wine sent me samples of an innovatively packaged new wine product available in the Dallas — wine in white and rosé blends that come in four-packs of 250-milliliter cans, a lightweight and eco-friendly alternative to heavy glass, perfect for picnics, glamping and pool parties.

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Swill & Suds

Cheer Texas Independence in Dallas with Gin!

March 1, 2017
Toast Texas Independence with Gin! | SwineAndSwill.com

Jettison, the hot West Dallas cocktail bar brought to us from the brains behind Houndstooth Coffee, is toasting Thursday’s Texas Independence Day holiday in high style. Calling it “Gindependence” Day, the bar at Sylvan Thirty is offering $2 off their regular gin-based craft creations like the High Tea Gimlet and coffee-tinged Double Up, and the venue is also unveiling three gin specialties just for the special day. The Republic of Texas (pictured) features sweet vermouth and maraschino liquor; the Bees Kumquat Knees highlights — what else? — kumquat and honey; and the TX GT adds fresh grapefruit and peach to the fizzy classic.

Each of the specials is $9 and up for grabs tomorrow at Jettison from 4 to 11 p.m. Celebrate your gindependence!

Jettison, 1878 Sylvan Ave., Suite E150, Dallas. 214-238-2643

Swill & Suds

Dallas Bars Whip Up Cheery Holiday Cocktails

December 22, 2016
Dallas Bars Whip Up Holiday Cocktails | TheDallasDiva.com

The holidays are a prime time to bust out all the best festive seasonal cocktails, and this year, we’ve got a roundup with local flair! Voila, some cocktail recipes from some of our favorite Dallas bars, just waiting to spice up your holidays, whether you’re partying with friends or family, or whipping something just for you at your home bar. So break out the nice glassware and get ready for a celebration in a glass. And happy holidays!

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Swill & Suds, Uncategorized

Big News at Swine & Swill HQ!

October 24, 2016
Big News from The Swine Team | SwineAndSwill.com

If you’ve noticed things have been a bit silent here on the blog, it’s because Swine & Swill has been working through a huge development that should turn out to be as much of an adventure for you, our readers, as it has for us!

Last month, I accepted a job as an English teacher in Korea, just north of Seoul. So I’m living in Korea!! Woohoo, right?! Anyway, the craziness leading up to the move (between language learning and teaching cert-getting, I’ve been working on this since January) made even semi-regular blogging really, really tough, for both me and Jerry (he’s staying in the States). Now that the dust is settling on our move out of our shared place in Dallas, we hope to get back into a better blogging rhythm. PLUS — we still hope to continue to get more help from our contributors Patrick Gary and Patrick St. Jean covering goings-on in Dallas along with Jerry.

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Swill & Suds, Swine Dining

Malai Kitchen’s Brewmaster Talks Suds and Strategy

August 25, 2016

Since its inception, I’ve loved and admired the in-house beer program at Malai Kitchen, particularly how well the restaurant’s Thai-Vietnamese fusion food goes with its Asian-based brews. This year, the Dallas-born restaurant marked two new milestones that have expanded its beer pedigree: a new branch in Southlake serving up amazing suds and the spring arrival of a new brewmaster, Matt Reynolds. Both have brought a ton of terrific anticipation and excitement to the brainchild of co-owners Yasmin and Braden Wages, and the latter addition brings a varied and super-interesting mix of skills to the table.

Reynolds, a University of North Texas grad, has a background and degree in engineering and while working in that field professionally, he honed his talents in beer making as part of the local home-brewing scene. So much so that when the Malai brewer gig opened up, he jumped at the chance to turn his hobby into his new profession.

I had the chance to pick Reynolds’ brain about his brewmastery — here’s what he had to say about his approach and plans at Malai.

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Swill & Suds, Swine Dining, Uncategorized

What to Make, Where To Go for Cinco de Mayo

May 5, 2016
Cinco de Mayo Cocktails | SwineAndSwill.com

Around here, we refuse to call today Cinco de Drinko – all it evokes is visions of cheap margs you pound by the quart. We’d rather celebrate the holiday with beautifully balanced, wonderfully crafted cocktails – including ones that don’t feature tequila. Imagine that! Here are some beverages that’ll have you forgetting Cinco de Drinko forever. Not in the mood to whip up drinks? We’ve got a list of spots where they’ll do it for you — with terrific Cinco specials. Cheers!

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Swill & Suds

Tasting The Macallan’s Fine
New Whisky, Edition No. 1

April 7, 2016
Tasting Macallan's Finest Whisky Expressions | SwineAndSwill.com

[Ed. note: Our intrepid contributor Patrick Gary was invited to a tasting of The Macallan’s premium expressions with the label’s Ambassador, Jeremy Fonicello. Enjoy Pat’s delicious musings!]

In general, it’s been a good time to be a whiskey drinker recently. In the past few years, consumers have been introduced to innovative bourbons like Ranger Creek’s small-caliber series, Corsair distillery’s Triple Smoke Whiskey and Quinoa Whiskey, High West 36th Vote, Balcones Baby Blue, and even Jim Beam’s Devil’s Cut. Japanese whiskey, especially Suntory Yamazaki, started to gain a reputation as one of the best in the world. Then recently, Crown Royal’s Northern Harvest Rye was rated the best that this planet has to offer in 2016. All the while, Scotch was standing on the sidelines, sticking with making the same things that their patrons love, but holding to tradition instead of innovation.

Seeing their competition gaining on their reputation, The Macallan decided to respond to the myriad challenges with some distinctive, rare, and rather beautiful offerings. No longer resting on their laurels, The Macallan is releasing a collection of new items aimed at different kinds of whiskey and whisky fans.

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