Nora McGunnigle

I've gone to two beer dinners this week - one was $30 and one was $100. (disclaimer: I did not pay for either.) As is obvious from the price point differential, the two dinners were on two sides of the cuisine and experience spectrum. Ale (the beer bar on Oak Street) hosted a Goose Island beer dinner on Tuesday. Since Goose Island is owned by AB-Inbev, that's a very good reason for the price of the dinner to be so inexpensive.

1) Ron Swodoba, Director of Craft Beer Education at Crescent Crown Distributors, is now the second person in New Orleans to be designated a Certified Ciccerone! The test sounds really hard, and I'm really glad his hard work paid off. Couldn't happen to a nicer guy. 2) Got a peek at August's new beer menu from my old friend Robert Wailes ; and it looks nice. our beer Saison Dupont ,   farmhouse Ale   Belgium Citrus and spice notes, full-bodied and malty; It sparkles on the palate and finishes with a zesty hop and citrus attack.  12. Duvel Belgium A strong, golden ale with aromas of citrus, apple, hops and yeast.  It has a delicate sparkle and a refined silky taste.  9. Brasserie Trois Dames, L’amoureuse No. 1 Ste-Croix, Switzerland  This ale is brewed with 15% of Chassalas grape must Medium in body.  Malt forward with light hops, bitterness and a dry finish  13. Unibroue,  La Fin Du Monde Canad...

Reveillon Dinner at Restaurant August is a Christmas tradition of ours. In 2009, we were there for Christmas Night dinner, even before we moved here. It was so wonderful that it became a tradition for us right around the holiday- since they are no longer open on December 25, we shoot for Christmas Eve instead. Last year, we noticed that the beer list was pretty extensive but focused mostly on bottles from local breweries like Abita and Bayou Teche. Nothing too exciting, but, you know, August is more a wine-oriented fine food place so it wasn't a surprise to us. This year, though, we decided to take advantage of August's generous no-corkage-fee policy and bring some special beers we'd been saving. The Reveillon menu was online, so I was able to get an idea of the flavor profiles and chose accordingly. I brought a Lost Abbey Avant Garde bier de garde for the amuse and the first 2 courses, and Boulevard and Pretty Things' "Collaboration No. 3," a Yorkshire Stin...