In this little corner Roger Pretzel will review his favorite play of the week along with a thoughtful review of what beverage he was imbibing at the time.
Wild Card Weekend: The Butt Reception
We all remember Mark Sanchez’s infamous Thanksgiving day “Butt Fumble.” Well, be prepared to meet his overachieving little brother the “Butt Reception.”
Hope you all had a good Wild Card weekend. I sure did. The Texans got thumped by the Chiefs despite, J.J. Watt and Vince Wilfork trying to push their way in for a touchdown, Blair Walsh inconceivably chumped a game-losing gimme field goal, and bedlam broke out as the Bungles self-destructed in a horrific conflagration of failure.
During that strange, dark evening in Cincinnati there were some truly nasty head hits, Big Ben got his shoulder busted, and a couple of shameful penalties stitched up the game in the Steelers favor. Martavis Bryant’s acrobatic reception in the third was the game’s first touchdown and put a serious hurt on the trailing Bengals. Seen in broadcast the catch didn’t look particularly remarkable, but when slowed down one gets a jaw-dropping view of Bryant juggling the ball through his legs as he flips forward in order to prevent it from touching the turf.
It’s as good a catch as I’ve seen all year.
Wild Card Weekend: A Whole Case of Cream Ales
The first of these I ever had was Genesee Cream Ale, which is not surprising seeing as how Genny is still the biggest name in the game. Smooth, light, and damn satisfying this was a beer made for crushing can-after-can on a lazy football Sunday. As its name suggests, cream ale uses a top-fermenting yeast (making it an ale), but was designed specifically to taste like a lager, and is often chilled during the second phase of fermentation like a lager.
From a basic historical standpoint, cream ale came about because most early American brewers were German, and as such they popularized the motherland’s idea of a crisp, clean, and refreshing beer in this country. Ales tended to be fruitier, burlier, more challenging, more English, and sometimes cloying, so the brewers who were working with lots of ale yeasts decided to make their ales taste more like the beers that were most popular on the current market.
Eventually cream ale fell out of vogue when king lager completed its domination of big beer in the latter half of the 20th century, but now with the explosion of craft brewing, plenty of folks are trying their hand at this uniquely American brew style.
So despite the weird sounding name, there’s nothing to fear from a chilly cream ale. Order one up and tell ‘em Roger sent you.
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