goat sucker

and once again—this would be the third go ’round, i believe—my efforts at homebrew label illustration are lifted into new reaches of effectiveness with the benefit of friend flannery’s formidable photoshop and layout mojo.

just received, below: the final layout for the label to go on our latest batch, el chupacabra, and, yes, it is indeed a terrible visual pun. that’s how i roll.

anyhow, it’s a mexican chocolate stout (about 12 oz. of chocolate, with stick cinnamon and red pepper flakes infused in vodka were what we used to take a 5-gallon batch of stout and send it south of the border). we’ve had a pretty good run with our last few batches, and we are feeling optimistic about this one.

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About dave bois

Freelance writer with a strong pull towards environmental matters (water issues especially) that remains fueled by my study of and early-career practice in geology and hydrology. Music, food, dogs, current/political events, and visual arts combine to command much of the portion of attention not ceded to ecological concerns. Also Monty Python. I've sold a few pieces of original art and have made cab fare home playing saxophone. Native Mainah

6 thoughts on “goat sucker

  1. Funny coincidence: As I drove past the local farmer’s market this afternoon I spotted a hand-lettered sign for “goat meat, sausage”.

    I kept driving.

    Now that I know there’s a home brew with a goat sucker namesake, however, I may yet explore joining the ranks of central Maine goat munchers. Any thoughts on whether your latest home brew would go with goat meat products?

    If not, do you have any commercial/micro brew recommendations?

    No hurry.

  2. laughing my ass completely off…

    honestly, i woudn’t know where to begin with suggesting a good beer pairing with goat sausage. or goat anything, for that matter, as i’m altogether uncertain as to whether or not i’ve ever had goat meat. i’m thinking not so much.

    i understand it to be similar to lamb, which is just all ’round good eatin’. i’d probably lean toward a red wine, actually, although a good i.p.a. would probably work nicely.

    did said meat purveyor appear to be on the up and up? a bit deranged? a bit escaped? i might suss it out more closely were the opportunity to re-present itself; maybe engage them in a little meat chat–how to prepare, etc. etc. maybe they’ve got free samples to dish? (mmmm…free samples! * gurgle * …) for sure, if it’s locally raised / slaughtered meat, you’d better believe it’ll be far fresher and more healthful than the feedlot fleshstuffs normally available at your average commercial supermarket.

    meat, veggies alike: local is much better. certainly not always cheaper (economies of scale, yadda yadda…), but i’d honestly be tempted to give the goat meat a chance.

    central maine goat munchers?! i’m intrigued. would love to horn in on that newsletter action.


  3. for sure, if it’s locally raised / slaughtered meat, you’d better believe it’ll be far fresher and more healthful than the feedlot fleshstuffs normally available at your average commercial supermarket.

    Let’s hope. I shudder at the possibility of ingesting the sausage-encased remains of some ADM-fed downer goat.

    I’d be curious to know how well ground goat meat lends itself to patty form. It seems to me that the El Chupacabra name — along with your illustration/concept — could form the basis of a catchy marketing gimmick for a goat meat-based burger joint.

    Not that I’ll be actively investigating that possibility, given how little confidence I have in my capacity to successfully start a business. Or safely handle meat.

  4. I can honestly say that I have never seen b4 and will never see again a comment exchange like this one. You two crack me up.

    I understand that goat cooked in the jamaican jerk manner is quite tasty. I’ve never had it, but the recommendation is from a good source.

    And your stout sounds yummy.

  5. heya sophie,

    well, mb and i go back a ways; but glad you enjoyed the back&forth, as i did.

    the stout should (fingers crossed!) be very good. we’re unveiling it this weekend.

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