Word: flavorfully
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Dates: during 2000-2009
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...music scene in the 1950s with "skiffle," his unique rendition of American folk music; after collapsing midway through a tour; in Peterborough, England. Described by Paul McCartney as "The Man," Donegan swept the charts between 1956 and 1962 with 26 hits such as Does Your Chewing Gum Lose its Flavor (on the Bedpost Overnight), and Rock Island Line. Although his glory days ended with the Beatles, Donegan inspired generations of musicians including the Rolling Stones, and later continued performing in comedy and cabaret...
...Despite the legendary psychedelic flavor of those full moon parties and the epochal madness of three-day Goan raves, few globally renowned DJs emerged from the scene as so many did from other party spots like Ibiza or St. Tropez. Koh Phangan never produced a Sasha or Tall Paul, a deck maestro who made his name under the full moons before jetting off to earn $20,000 a night spinning at Cream or Ministry of Sound. Instead, the Asian raves coughed up Tsuyoshi, who first brought Shiva to the Tokyo dance floor a decade ago during his DJ residence...
...word that means rabbit, and this beer is really hoppy,” he says. “It’s got a unique bite.” But it’s the bite that makes the judges pause. “What is that flavor? Is it the sanitizer?” Meyers asks. Herrera says it’s that the beer was brewed in a room without air conditioning over the summer—his room in Cabot House—at a scorching 95 degrees. DeBisschop sips it. “Besides the bite...
Slesar observes an abundance of malt flavor, which may be covering up the pumpkin. As with nearly every other brew that has appeared at the table, the judges talk about sterilization. They think Koski-Karell may not have sterilized correctly. “Iodine can be a real pain in the ass,” Myers says...
...ensues as the judges swallow the brew, called “Sweet Port o’ Mine.” Slesar thinks Jayich’s brew has a “genetic, cheery alcohol thing” going on. DeBisschop would like to see more of a roasted flavor for a porter and Meyers agrees. They all agree that Jayich’s beer needs a little more aging...