Academic Drinking

By | December 5, 2006

Here’s an excerpt from my ctnow.com shout out to ICM501….

“Now that the fall semester is almost over, my professor at Quinnipiac University was cool enough to host our final class at BAR in downtown New Haven.

BAR is housed in a sprawling brick building that’s part brewery, part brick oven pizzeria and part dance club. The popular gathering spot attracts a whole gamut of patrons, too – families with young children, Ivy League types and the college-coed-clubbing set. The area BAR reserved for my class – between the dance floor and ‘Bru Room’ and near the Ladies room – emitted a kind of decaying urban underground vibe with dim lighting, concrete walls and exposed duct work.

BAR is known for its tasty thin crust pizza and its microbrews. But I wasn’t in the mood for fermented hops and barley that night. I felt more like apples. A pint of Woodchuck Amber Draft Cider would do. Made by Green Mountain Cidery in Vermont, the drink is reminiscent of apple cider and fresh herbs. It’s lightly-carbonated and lightly-alcoholic with a concentrated apple finish.

As I chatted with my classmates, my pint went down sweet and easy. It was a welcome change of pace… at least until finals.”

www.ctnow.com/dining/hce-5appleplaces.dec05,0,1007186.story


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