Word: dodds
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Unlike most other contestants, who walked in with six-packs, Dodd came with two half-full milk gallon-jugs of a brownish liquid. “You’ve got us a little nervous,” one of the judges says. “This is like Gatorade on a Harley,” Slesar belts, as he takes a gulp of one of Dodd’s creations...
Nine students—Michael G. Sullivan ’03, J. Alan Dodd ’05, David E. Haller ’03, Anthony J. Herrera ’03, Adam J. Hornstine ’03, Maxfield R. Morange ’03, Daniel A. Koski-Karell ’03, Eric G. Brown ’03 and Andrew M. Jayich ’04—entered their finest brews. FM, meanwhile, recruited three of the most qualified judges in New England: the Master Brewers of Cambridge Brewing Company, Boston Beer Works and the Square?...
...Alan Dodd...
Dodd’s no stranger to making hooch. Back in his home state of Tennessee, Dodd has experimented with making liquor in homemade stills. Among his potables: a vodka that was “too watery” and a whiskey that “had the consistency of a milkshake...
...Harvard, Dodd has focused on mead. Mead is considered to be the first alcoholic drink brewed by men, earlier than wine or beer. It is most famous now as the beverage of the Vikings and their pantheon; in Valhalla, the Viking heaven, newcomers were welcomed with generous chalices full of mead. Dodd’s version is an uncarbonated drink made from molasses and mixed—more accurately, chased—with ginger ale and lemon juice. He brought two kinds of mead to the competition. Why mead? “I wanted to diversify from the vodka...