By Richard H. Goldwater, Frank Doyle, Joe Edwards, Sy Reit

Archie Comics #137 - June 1963

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Extra resources for Archie Comics 137 (June 1963)

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COM Visit NorCal’s Chez Panisse to catch occasional Calicraft offerings brewed exclusively for the bistro, like this spring’s farmhouse ale made with anise hyssop, lemon verbena blossom and dried Meyer lemons. com MAY / JUNE 2013 KEVIN ROBIE “It’s made with malt grown from the other side of Mt. Shasta, one of the most consistent malt growing regions in the country. It’s a stripped-down version of what makes life fun in California: It’s refreshing, crisp and bright. On the nose you get hints of fresh fruit, but it finishes super clean.

While the seafood cooks, heat 1 tablespoon olive oil over medium-high heat. Add the mussels and clams and sauté about 1 minute. Add the fennel and leeks and sauté until the vegetables have softened, about 2 minutes more. Add enough broth to the pan to cover the shellfish, reduce heat to low and cook until the shellfish just open. • To assemble the bouillabaisse, place the fish in the bottom of a shallow bowl, ladle the broth and shellfish over the top, and serve with a piece of oiled, grilled baguette.

The second, for summer, will be French Aramis IPA, an IPA not at all like New Belgium’s well-established Ranger, itself full of citrus and pine. The focus is on the Aramis hop, a child of the classic French Strisselspalt: spicy, herbal and floral to the point of being perfumelike. “We wanted to play around with hops in a way that not only we at New Belgium haven’t done before, but maybe offer something fresh or unique to the people who love hoppy beers,” says the brewery’s Matty Gilliland. It seems they aren’t particularly worried about the definition of hoppy.

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Archie Comics 137 (June 1963) by Richard H. Goldwater, Frank Doyle, Joe Edwards, Sy Reit

by Richard

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