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Does the thought of a sour cherry porter turn you on? Horny Goat hopes so.
Does the thought of a sour cherry porter turn you on? Horny Goat hopes so.

I'd tap this

On Friday, Feb. 1, The Horny Goat Hideaway will debut a 10-barrel run of oak barrel-aged sour cherry porter, a brew that will be available for a limited time at its Milwaukee-based brewpub.

It will be available starting Feb. 1 at 5 p.m. and the Horny Goat will host a free sampling from 5 to 6 p.m.

The porter has been aging for seven months. It is made with Door County cherries and because it was aged in barrels, it will have flavors from Don Q Rum which was aged in the barrels prior. The porter has a distinct vanilla and caramel complexity.

Sour cherry porter will be served at the Hideaway on nitro, which will add body and influence the mouth-feel and overall experience of the beer, according to brew master Dave Reese.

Later in February, the brewery plans to release another seasonal called Baby Got Bock.

This looked good, but resulted in a so-so 7.
This looked good, but resulted in a so-so 7.

Five ways I'm a disgrace to Milwaukee

I do my best to celebrate the beauty of this town and to work for change in ways I believe it needs it the most. However, I certainly have my share of Brew City blind spots and am not always the uber Cheesehead I like to think I am.

So, here are five ways that I'm a disgrace to Milwaukee:

1. I am a terrible bowler. There is no excuse for this. I started taking bowling lessons when I was in grade school. Then I went to Shorewood High School where there is a bowling alley on campus and bowling was a frequently offered gym unit. Finally, I have spent many, many nights bowling at Landmark Lanes and Bay View Bowl, and still, I am lucky to break 120. I like to blame it on the fact I never got my own ball and never feel like the ball I pick is quite right for me, but let's face it. I lack the keggling gene. Wah-wah.

2. I don't really like bratwurst. I love grilling them for other people, but I'm just not a fan. It's unfortunate, because I love sauerkraut and I love mustard, and brats seem like the perfect vehicle for consuming these condiments together.

3. I am yet to catch an episode of  "Made In Milwaukee." I am really excited about this DIY Network home remodeling show that premiered at the beginning of this month, and I have not had a chance to check it out. I heard the show is quite good. Nice work, Flux Design.

4. I started saying "pop" recently. After a lifetime of calling it "soda," I have slipped into this terrible, unforgivable habit of calling carbonated soft drinks "pop." I blame it on the Minnesotan I live with. I am really trying to resist his other Minneapolis-laced vocabulary like "sack" instead of "bag" and "garbage bucket" instead of "garbage can."

5. I still struggle with the spelling of multiple Milwaukee words. This might be OK for some, but as an entertainment writer, I regularly type "Kinnickinnic" and "Potawatomi" and yet I have to double check the spellings every time. Hell, I just googled both the words right now to make absolutely certain …

Would you buy a bottle of "Four-Buck Chuck?"
Would you buy a bottle of "Four-Buck Chuck?"

Will the cost of Trader Joe's "Three-Buck Chuck" increase?

Trader Joe's announced that the price of a bottle of Charles Shaw wine – commonly referred to as "Two-Buck Chuck" – will go from $1.99 to $2.49.

Some shoppers have already re-nicknamed the wine "Upchuck."

However, the $1.99 price was only in California. Many other parts of the country, including Wisconsin, pay $2.99 for a bottle.

But now that the prices are going up in California, will our "Three-Buck Chuck" rise in price, too?

According to an employee at the Trader Joe's in Glendale, the answer is no, local prices will stay the same.

But eventually, a price increase is inevitable, right? This makes me want to run out and buy a case right now.


Crunch, crunch.
Crunch, crunch. (Photo:

Tossing peanut shells on floors remains good, clean fun

This week, I took my kids to AJ Bombers for the first time and they were absolutely enthralled by the free peanuts and how it was customary to toss the shells on the floor.

There are thousands of peanut shells on the floor at Bombers, so when you walk around, it makes a delightful crunching sound.

My kids were dramatic with their shell tossing. At one point I had to remind them that shells were not confetti and they could not be thrown in the air. After that, they mastered a system that involved eating peanuts until they had a pile of shells, and then casting them by the handful onto the ground, always with big smiles and at times with sound effects.

This experience reminded me of being a kid and going to the Ground Round on Port Washington Road. I wondered what happened to the Ground Round, and so I did a little research.

Turns out, the chain still exists – there are 30 locations in 13 states – but there were more than 300 locations in the '80s. At that time, the Ground Round was known for playing silent movies, having a mascot named Bingo the Clown, a pay-what-you-weigh night and, of course, the peanut-shelled floors.

Today, the remaining Ground Rounds have a slightly more upscale atmosphere and are not as kid-focused. They no longer serve free peanuts.

Does this mean Bombers is one of the only eateries in the country that encourages shell tossing? Of course, people discard shells on the ground at stadiums, but what about restaurants?

In an age when so many parents are teaching kids not to litter and stressing the importance of recycling, the act of throwing shells on the ground is particularly refreshing – even freeing – for kids from the usual rules. I'm all for it.

As long as it's clear that the behavior starts and ends at Bombers.