Food Fete Winter 2015

Food Fete Winter 2015 was here once again on Tuesday, February 24th, this time back at the Helen Mills Event Space. A great thank you to Director Jeff Davis for the invite. Key trends this time around: yogurt and dairy (or non-dairy) with a continued focus on organic, non-GMO and alternative products. Let’s get started on the recap.

Food Fete Winter 2015


Guest Post – 4th Annual 31 Beers of December

Guest Post – 4th Annual 31 Beers of December

I know I do not technically follow the Advent Calendar, but when it comes to beer I am all in.

This year, the brothers at (@2beerguys) invited me to join in their festivities along with fellow bloggers and craft beer enthusiasts.

You can check out my post here on Fantôme de Noël, a brew that is not only complex and tasty, but has additional sentimental value as well.

As always, remember: Life’s a tap…drink up ’til it’s dry.

– Dan “On Tap”


Episode #205: Desperados


Welcome to the third in a series of five posts care of Heineken USA via Kayla at The Brand Action Team (connect with her here).

Full Disclosure: I was provided with two (2) of each sample with the exception one can of Dos-A-Rita.

The Desperados comes in a clear bottle.  This new beverage is a blend of Dos Equis Lager with 100% agave nectar and margarita flavors.


The appearance is very similar to Dos Equis Lager at first glance, though the carbonation is significantly more on the pour and then less, with the remaining tiny bubbles running up the side of the glass.  Most likely this can be attributed to the other ingredients (natural flavors) in the beverage.


Lemon/lime up front, with a hint of some lager essence of biscuitiness/breadiness and a hint of earthy/mossy notes.


The agave nectar’s sweetness hits pretty hard, but is immediately followed up by lime flavor sans acid, followed by lemon, and then a hint of lemon/lime peel.  Bubbles from the carbonation are definitely tighter than other Mexican lagers.  The advice to serve this on ice would definitely prevent some of the peel taste, providing a more balanced and refreshing taste and finish most likely.  Like the Radler, this would be appropriate pool-side, at the beach, or on the patio.


This is more syrupy than the Dos Equis Lager on the mouthfeel as the result of the agave nectar.  The slight carbonation would be enhanced by following the directions of putting it on ice.


As I stated in my video, the Desperados is an interesting beverage.  I am not sure if the natural flavors or something else did not agree with my palate, as I think the concept of a barrel-aged lager is intriguing.  If you like Mexican lagers, you might not appreciate barrel-aging.  Some might use this just like the Dos-A-Rita to use it as a base for other cocktails.  I would have liked to have tasted the base beer before and after aging, as I would have better understood the process and its intended results.