Welcome to ‘What We’re Drinking,’ a recurring column here at Cool Material. Every other week our team of editors will share our favorite beverages we’ve been enjoying and how you can get your hands on them.
“I picked up a six-pack on vacation in Seattle, and what a revelation. This bright, Czech-style pilsner is light enough to down on a summer afternoon and goes great with pasta carbonara. The malty and bready finish is delicious, and there’s just the right hint of sweetness and hops to balance each other out.” Buy: $12/6-pack
“Molson Coors announced they were shuttering almost a dozen of their ‘economy brands’ to focus on their more high profile options–which means, predictably, a lot more seltzers. We’re not that broken up about most of the shutterings except for Steel Reserve 211, the malt liquor bottle that many of us had–willingly or unwillingly–forcibly attached to each of our hands for what remains one of the greatest drinking games to this day: Edward Fortyhands. There are other 40 options (except Keystone Ice which also got the axe), and we don’t generally get into those kind of shenanigans these days, but we’re letting fly this weekend and getting down with a Steel Reserve strapped to both hands.” Buy: $2
“I took a deep dive into the world of sake for our recent guide to all things sake. And this Genshu from Akashi-Tai was by far the best. It’s a beautiful unfiltered sake that’s best served chilled. Junmai Daiginjo Genshu was made from the highest grade of Yamadanishiki rice and reveals light, lovely fruit aromas with sweet honey and floral notes. The flavor is pear, apple, and a hint of spice with great subtle acidity and a dry finish. I. had this with some tofu, asparagus, and broccoli but it would pair perfectly with a plate of sushi.” Buy: $25
“It’s hot as hell in Philly right now so something cool and crisp is the way to go this week. I picked up a bottle of Ancestral from The Bottle Shop in South Philly and paired it with lobster ravioli from a local market. A delicious wine that’s not too fruity and had just the right amount of bubbles. Because no one wants wine to be too sparkling (sparkly?). Fingers crossed they still have stock when I head back in this afternoon.” Learn More