How to organize a beer tasting

It’s Monday and the weather is turning nice here in the northern hemisphere, so I thought it would be fun to talk about an organizing project that isn’t super serious. Specifically, if you’re someone who enjoys spending time with friends over a good beer, this post is for you. With a little preparation you can have an entertaining, informative, and laid-back beer tasting at home.

My love affair with beer started with the yellow American lagers we all know. After these traditional American beers, I ventured out to other styles. The beer that really caught my attention early on was a Bass Pale Ale. What an experience that was: sometimes beer is brown! And bitter! What else is out there?

Today I enjoy porters and stouts, IPAs and bitters, Witbier, and Scotch ale. And that’s part of the fun of beer. It’s varied yet accessible. Casual yet complex. While wine can be intimidating, beer never is. That’s part of the fun of a beer tasting, and having an organized beer tasting is easy.

What to buy

Before you run out to your favorite store to buy beer, you must know your audience. Remember, the idea here is to introduce and try novel styles, but you don’t want to make that an unpleasant experience for your guests.

If your guests typically enjoy the aforementioned traditional American lager, consider lighter styles for your tasting. A lager like Hoponius Union is a great choice. Likewise, you’ll do well with a golden ale like Ipswich Summer Ale or a Born Yesterday Pale Ale from Lagunitas. The idea is that these “crossover” beers, as they’re called, are similar to what your guests like so as not to be a total turn-off, yet different enough to be compelling and interesting.

Conversely, if you’ve got some adventuresome palates on your guest list, adjust your shopping list accordingly. Find something really special to share. Or, maybe go with a themed tasting like “Oktoberfest” or “Refreshing Summer.”

Remember, too, that you don’t want to overwhelm your guests with too many flavors. Four or five options should be all you need.


Make sure there’s plenty of room in the refrigerator. Most beer likes to be upright and stored at about 45ºF, though there are exceptions. Unless you’re serving serious beer snobs, don’t worry too much about that. Just make sure the beer is cold by serving time.

Glassware can be important, depending on how much you want to get into it. It’s believed that certain glassware can enhance the experience of drinking various styles of beer, by trapping aromas and such. If you want to go for it, go for it. You’ll add to the fun. Honestly, for most beers and the people drinking it, plain old pint glasses will do fine. If you can, avoid paper or plastic cups.


I recommend starting with the beer with the lowest percentage of alcohol by volume and moving toward the highest. Additionally, put your hoppiest beers toward the end, as they’re typically strong in flavor and can affect your ability to enjoy more subtle and nuanced offerings earlier in the tasting.

Lastly, have some food on hand. Bread and popcorn will help “cleanse the palate” between brews. Cheese goes well with beer, so a variety of cheeses might be a good idea, too.

Getting home safely

This may be obvious, but you are inviting people to travel to your home and drink alcohol. I recommend finding designated driver(s) and rewarding them with a gift of some sort. This way everyone is safe and the people who do the shuttling are rewarded for their part.

A beer tasting can be a lot of fun and educational. Expand you horizons a bit and try something you typically wouldn’t. Learn about the styles of beer and where they’re from. Finally, understand that a “beer expert” is simply a beer drinker with an opinion.

Become a more organized cook with modified mise en place

Years ago, when I was just a lad, I would watch my dad assemble birthday presents, grills, lawn mowers, and whatever else was not assembled at the factory for customers. He always followed the same organized procedure, which I still use today:

  1. Read the instructions all the way through before beginning.
  2. Lay out each part in a tidy row, ensuring that all required pieces are available.
  3. Identify and locate all of the necessary hardware and/or tools.
  4. Find little containers to hold tiny screws, bolts, and other bits that had the potential of getting lost.
  5. Lastly, make sure there’s enough room to spread out and work.

Only after satisfying all five steps would he begin working. It’s how I do things today, and how I recommend working on anything that has “some assembly required.”

I’ve taken this same approach and applied it in the kitchen, through a modified mise en place. When I’m getting ready to cook from a recipe, I:

  1. Read the recipe all the way through. Just like when you’re assembling a bicycle, you don’t want any surprises once you’ve started. Reading the recipe thoroughly before beginning will identify all the techniques, hardware, and ingredients you’re going to need.
  2. Find and prepare all of the hardware. This step is where you’ll find and locate what I think of as hardware: pots, pans, spatulas, whisks, measuring cups and spoons — all of the tools you’ll need during the preparation and cooking process. It’s no fun to read “stir constantly” or “with a slotted spoon” to find you don’t have a spatula or a spoon.
  3. Find all the ingredients. Locate everything your recipe calls for and get it ready.
  4. Practice mise en place. This is a French culinary term that means “putting in place.” It’s the practice of preparing and arranging ingredients that the chef will need to prepare the day’s meals. But you needn’t be a pro to benefit from this practice. If your recipe calls for 1 Tbsp of butter, a cup of milk, or a diced onion, get exactly those amounts ready before you begin. It’s so nice to not have to stop and measure something as you go. Just grab it and toss it in.
  5. Know where you’re going to place hot items. This step is easy to overlook and not usually included in mise en place, but extremely important. I remember my mother saying to me when I was first learning to cook, “Before you take that out of the oven, think: where are you going to put it?” Put out trivets if you like, clear a spot on the table or what-have-you. It’s all better than scanning the kitchen with a hot pot or dish in your hands.
  6. Can you clean as you go? I’ll admit that I’m not very good at this one. Professional kitchens have a dedicated dishwasher, but most home cooks are not that lucky. If you can clean as you go, do it. If not, designate a spot for dirty hardware ahead of time.
  7. What’s needed to set the table? When I cook for the family, the deal is the cook doesn’t have to set the table. I recommend you work this deal, too.

There you have it: kitchen lessons learned while watching my dad assemble bikes, grills, and more. I hope it makes you a more organized and successful cook.

Holiday preparations you might overlook but will save you time and energy

For those who celebrate winter holidays, December is usually time for family, friends, and lots of preparation. A good amount of what is on your to-do list is obvious: shopping, cleaning, and cooking. But not everything is as obvious, so the following are six items that you might overlook but can still plan and organize for during your preparations. Doing this work now can help your holidays (and winter) go more smoothly.

Make room in the coat closet. Incoming guests arrive with bulky coats and hats that must be stored away during their visit. I don’t know about your house, but our coat closet is pretty full before anyone new arrives. Prepare now by making some room and a few extra hangers available. Also consider, if you live in a snowy climate, guests might arrive with wet hats and gloves and slushy boots. You’ll want to have a plan for where you’re going to put those additional items without making a mess, too.

Prepare bad weather gear. Tell me if this sounds familiar: You need to shovel a mountain of snow, but the shovel is across the yard and in the shed? That situation is not ideal. Before the first flakes fall, I get my shovels, bucket of salt, and scrapers for the car out of the basement and into their winter storage locations. Now, when the snow falls, you can start shoveling right away as all of your equipment will be ready and you won’t have to worry about your guests slipping and falling.

Plan ahead for post-holiday light storage. Holiday presents mean, among other things, an influx of cardboard boxes. If you don’t already have an organized light-storage method for after the holidays, keep a few of those boxes because they’re perfect for storing holiday lights. Break the box down flat and then cut the boxes down into their individual sides. Wrap lights around the cardboard squares/rectangles prior to storage. They won’t tangle and you can even leave a note to yourself on the slab of cardboard yourself: “Kitchen window,” “Tree.”

Outfit an ornament repair center. Many people have an eclectic collection of holiday ornaments, from the inexpensive pieces you picked up on a whim to the old, sentimental decorations with high sentimental value. It’s a bummer when they need repair and it’s a real problem when you’re not equipped. A little glass adhesive, some pliers, a wooden stick or a pin-tool (for applying adhesive), a razor blade, and plastic gloves will serve you well.

Make shelves and food easily viewable in your refrigerator and pantry. There’s nothing like opening the spice cabinet and being confronted with the backs of several dozen little plastic containers. Where was the allspice again? It’s like a memory game, and it’s not fun. Turn everything with the label-side out for easy reference or write on the lids with a permanent marker the shaker’s contents if you can’t see all the labels.

Set tables the night before a holiday meal. I’ve spent a whole day cooking only to notice that, just as the final dish has finished cooking, the table is not set or decorated. Before you hit the bed at night, set the table and save yourself a lot of time the next day. This is a great activity for children, too, if you’re looking for ways to get them involved.

Have a great — and organized — holiday season.

Happy Thanksgiving from Unclutterer

Unclutterer is taking the day off to celebrate Thanksgiving with loved ones. We hope you’re having a great, restful day, too. In the meantime, here are some posts from Thanksgivings past to review at your leisure.

Have a great day and we’ll be back in full swing next week.

Have a great day, folks! We’ll see you next week.

Refrigerator cleaning and organizing

Having a clean and organized refrigerator can help save you time when planning what to eat for meals and money on groceries. We’ve talked about organizing your refrigerator before, but there are additional suggestions that might help you to save even more time and money.

Start organizing your refrigerator by removing all of the food. Toss anything that is no longer edible or is past its expiration date. Place the food you intend to keep in a cooler with a few ice packs to keep it cold while you work.

It is important to clean and sanitize your refrigerator. Cleaning is the process of removing food and grime from a surface. Sanitizing is the process of reducing the number of microorganisms (germs) to a safe level. If the surfaces in your refrigerator are not clean, the sanitizer will not have a good contact with the surfaces and it will be impossible for the sanitizer to kill germs. Also, some sanitizers, such as bleach, react with organic matter (food) and will be less effective if the surface is not properly cleaned.

Remove the shelves and scrub them with warm soapy water. An old toothbrush can be useful to clean out small cracks and crannies. Rinse the refrigerator parts well and dry them with a clean towel. Clean and dry the inside walls of the refrigerator as well.

A diluted bleach solution (1 part bleach, 4 parts water) or sanitizing wipes can be used to disinfect the shelves and racks as well as the inside of the refrigerator.

Clean the outsides of bottles and jars before returning them to the refrigerator. Not only do gunky bottles make a mess, bacteria and germs love to grow in the mess. Remember to clean the outside of the refrigerator as well, especially the door handles.

When returning food items to the refrigerator, think about what is used most often and what is used least often. The foods used most often should be put just inside the door to minimize the length of time the door is open. This may save on energy bills but also reduce meal preparation time, as the foods used most often are closest to where you need them.

Group similar condiments together in baskets. By putting all the salad dressings in one basket you only need to grab that basket from the refrigerator and place it on the table when you make salad for dinner. Small baskets prevent small items from getting lost in the back of the refrigerator. You can also use baskets to contain small round cheeses, cheese slices and cheese sticks, mini yogurt containers and soy sauce, and ketchup packets for lunches.

It is a good idea to group leftovers on one shelf. Use clear plastic containers to store leftovers so it is easy to see what is in each container. Label the leftovers so that family members will know how long the container has been in the refrigerator and when it should be thrown out. A piece of masking tape and a marker make it easy to label containers, so keep these items handy.

Refrigerators are designed to keep foods cold enough to prevent food spoilage. The temperature of your refrigerator should be between 32ºF and 39ºF (0ºC and 4ºC). Freezer temperature should be 0ºF (-18ºC) which stops bacterial growth.

Use a specially designed thermometer and adjust the refrigerator dials to ensure that you’ve reached these temperatures. It may take a day or two of adjusting your refrigerator dials to ensure you’ve achieved the correct temperature.

A few more tips…

  • Clean out the refrigerator before grocery shopping — you’ll be able to get a better sense of what you have and have space to store what you buy.
  • Dispose of old leftovers just before trash day — you won’t smell up your kitchen with the odor of rotting food.
  • If you keep raw meat in the refrigerator, ensure that the drippings do not fall on fresh produce or already cooked foods. If you do not have a “meat drawer,” store or defrost meat on a plastic tray that you can remove and easily clean and disinfect.
  • Use a corner cupboard organizer to stack plates of food and maximize vertical space.

If your refrigerator is organized it is much easier to clean. Remember: Clean refrigerators are healthy refrigerators!

Inspiration Friday: Spice storage

It’s Friday morning and my brain is already convinced it’s the weekend. As a result, I’m just going to throw a little inspiration your way and set off to find some pie (it is Pi day, after all: 3/14).

Today’s inspiration comes from The Wall Street Journal, which includes a profile of chef Nick Kokonas’s home in the article “A High-Powered Home Kitchen in Chicago.” Gastronomy aficionados will enjoy the article, and anyone with a home kitchen will drool over the corresponding photographic slideshow.

By far, my favorite part of the profile is the peek into Kokonas’s spice storage cupboards:

Image by Callie Lipkin for The Wall Street Journal.

How do you store your spices? I’m thinking I need to completely redo my spice storage this weekend. It looks nothing like this. Sigh. Thanks to chef Kokonas for having such an inspiring kitchen.

How many cookbooks do you really need?

It’s been all food, all the time on the television in my house. I’m hooked on food show competitions and I dream about turning into a super cook (a mashup of Aaron Sanchez, Amanda Freitag, and Alton Brown would suit me just fine). I also do my fair share of cooking and I use my phone or tablet to find recipes. Both are super easy to use in the kitchen and don’t take up a lot of space.

And, therein lies the problem. I have several cookbooks that are languishing on a shelf in my kitchen. Since I don’t use them anymore, it’s time to part with them. If you’re faced with a similar situation or have amassed a large collection of cookbooks that go untouched, you might want to sort through them, especially if you find yourself reaching for the same ones all the time.

Getting started:

Gather your cookbooks together

It’s helpful to find out exactly what types and the number of cookbooks you have so you can decide which ones to keep and which ones will get passed on to new owners. That will be hard to do if they’re in a variety of places. So, start by gathering them all together, and then put them in categories that make sense for you.

Here are some ways you can categorize your cookbooks:

  • Alphabetical order
  • Cuisine (Mexican, Chinese, Greek)
  • Author
  • Ease of use (30 minute recipes, advanced cooking techniques)
  • Type (desserts, vegitarian, low sodium, grilling, family recipes)
  • Color and/or size

Decide on a storage location

Have you thought about the best location to store your cookbooks or recipe binders? The number of cookbooks you’ll keep will depend on which ones you use the most as well as storage space available to house them. Ideally, you’ll want to have your favorites close to your kitchen so that you’ll have easy access to them. That might mean storing your most used books on the counter with seasonal or less used books in a separate location (dedicated shelf or cabinet). Test out a few different areas in and around your kitchen to see what would work best based on how you move about in that space.

Trade books that you no longer use

If you don’t use a particular cookbook because you haven’t seen it, then be sure to keep it visible so that you’ll remember to look through it. But, if it is visible and you still haven’t used it (or your recipe holder) within the last 12 months, it’s probably time to part with it. Consider passing on these cookbooks to someone else by trading them with a friend or selling them. Keeping them will only fill up space that could be used for books that you use all the time.

Use an app to keep track of recipes

Sure, keep your favorite cookbooks that you refer to often, but if you’re only interested in one or two recipes, you don’t need to buy the entire book. There are several web-based and mobile apps that you can use like, All Recipes, and to find and keep track of recipes that you’d like to try out. You can also create a notebook in Evernote or Pinterest with recipes you’d like to test. If you don’t like them, you can always delete them. And, if you decide to keep them, you can create an digital cookbook using Evernote Food.

As you unclutter your collection, keep in mind that you don’t have to let go of all your cookbooks. Just be sure that you’re not holding on to the ones that you no longer use or want. Share them with friends and family members and think about alternative options before buying new books.

Five ways to stop food waste

Over the weeked, I watched The Big Waste, a Food Network program featuring some well known chefs like Bobby Flay. The chefs were challenged to make gourmet meals using food that was ready for the dumpster. In my work experience, I’ve noticed that food is often wasted in households where there is no meal planning or system for keeping track of food that has been purchased.

Food that is hidden or not stored in an organized way will languish in refrigerators and pantries because it’s difficult to see what you have. When this happens, you’ll likely go shopping for those items and increase your stash. Instead, consider using the five tips below to keep food from perishing or stop it from turning into clutter. You probably use one or more of these tips already, but when combined you’ll make better purchasing decisions and have a greater chance of consuming more of your food instead of throwing it away.

Meal plan

We’ve talked about this numerous times on Unclutterer, so I won’t go into detail. (A good place to start is with our article “Creating a weekly meal plan.”) Just remember that meal planning keeps you from asking “What’s for dinner?” because you know what is on the schedule. If coming up with meal plans is difficult for you because of time constraints, check out services like The Six O’Clock Scramble, which is a program we love so much we have become users and affiliates for it.

Always use a shopping list

Using a shopping list will keep you from making spur of the moment purchases. That’s not to say that you won’t ever try something new (and put it on your list), but when you buy things that you wouldn’t normally buy, you may forget about them, particularly if you make multiple impulse purchases. So, before your next shopping trip, create a list of things that you intend to purchase and stick to it.

Track your stash with an inventory list

An inventory list placed in a very visible area of your kitchen (or on your pantry door) will help you remember what you have so that you can avoid making duplicate purchases. Record each item along with the quantity on your list or use a dry erase board so that you can easily make updates — and don’t forget your leftovers. If you tend to buy the same items, save a digital copy so you can print it as needed. Check out the Pantry Staples List created by Real Simple if you’re having difficulty getting started.

Keep your pantry and refrigerator organized

To keep your food from getting lost in the refrigerator or pantry, group items by category (dairy, beverages, left overs) and place them in the same spot all the time. You’ll want make sure that you have access to your most reached for items and that they can be easily seen. Use containers (like the Clear Handled Storage Baskets) to keep your items organized.

Check food freshness with

The website can help you determine if certain foods are still good enough to eat. The site will also tell you the best spot in your refrigerator to store certain items. For example, to keep eggs and milk fresher longer, don’t store them in the refrigerator door as the temperature fluctuates each time the door is opened or closed. For a quick reference guide, check out Hella Wella’s infographic, How Long Food Really Lasts in the Fridge and sign up for food safety alerts from to find out which foods have been recalled.

Clean and organize your refrigerator

Tomorrow, November 15, is Clean Out Your Refrigerator Day in the U.S. I’m not really sure who decided to declare such a day, but my guess is a refrigerator manufacturer or food producer had something to do with it. I only know about it because of Hallmark’s Ultimate Holiday Site, which tracks the most absurd holidays. (Case in point, today is National Guacamole and Pickle Day.) Although zany, Clean Out Your Refrigerator Day makes a teensy bit of sense being so close to Thanksgiving — it is a good idea to make room in your refrigerator for all the food that will be needing space in the coming days.

When cleaning out a refrigerator that hasn’t been tended to in many months, I like to tackle it in the following manner:

  • Gather supplies. Two large trash bags nested one inside the other (food is heavy and a broken bag makes a huge mess) is a must. You’ll also want a bucket with fresh, warm (not hot) water and mild dish detergent with a sponge. Also, a roll of paper towels or a few clean hand towels are good to have with you to dry the shelves when you’re finished wiping them down, especially for the freezer. Finally, I recommend having a notepad and pen handy so you can create a shopping list as you work.
  • Purge all food past its prime. Working from top to bottom, clear out all food from your refrigerator that is expired, rotten, and not good for eating. If you don’t know if something is edible, check If a food is in a jar or bottle and you can’t find its expiration date, visit the company’s website. Many websites have sections where you can enter the item’s bar code and learn its shelf life information.
  • Wipe it down. Give all the walls and shelves of your refrigerator a firm but gentle scrubbing. Clean up all spills, leaks, and general yuckiness that can dirty up the inside of your refrigerator.
  • Organize. In addition to putting like items with like items (making it easier to retrieve foods, as well as remembering what items you have), consider employing some advanced organizing techniques. Add stackable, removable shelves or under shelf baskets to better separate items. Use shelf liners to make it easier to clean up future messes and to keep round foods from rolling. If your crisper is where foods go to mold, try removing your drawers so you won’t forget about your produce (if you’re a visual processor, this may really help you). Also, learn what the recommended cooling temperatures for your food are so you know where the best place is inside your refrigerator to store each item.
  • Clean the containers. Now is a great time to wash all the reusable food containers that may have been hiding storing rotted items.

While you’re working, it’s also nice to inspect the seals on your refrigerator. Are they letting air escape? If they are, you can likely replace them yourself for not very much money or effort. Check your manufacturer’s website for exact information on the replacement seal required for your specific refrigerator model.

If your workplace refrigerator is in need of a good cleaning, you still have time to organize a clean-up project for tomorrow. You may want to add rubber gloves to your list of supplies, though. You never know what science experiments are happening in the back of those shelves.

Random note: November 15 is also Sadie Hawkins Day, so if you are female you can ask a male to help you clean out your refrigerator and celebrate two bizarre holidays at once.

Assorted links for October 18, 2010

Interesting articles and services relating to uncluttering, organizing, and simple living:

  • Patrick at Minimal Mac asks “A Most Important Question.” If you don’t know where something belongs, it may “… not have a place in your home, in your relationships, in your job, or or in your life,” and, “perhaps it should not be there.”
  • Alton Brown, the celebrity chef who is the inspiration behind our Unitasker Wednesday posts, wrote a diary about his (bizarre?) minimalist eating practices when he travels in last week’s New York magazine: “Alton Brown Makes His Own Avocado Ice Cream, Does Shots With John Hodgman.”
  • Learning Express Library is an online resource for practice tests on hundreds of topics. The free and digital tests range from the U.S. Citizenship exam to college entrance tests. Save your money and some trees with these helpful resources.
  • Lose the equipment and your gym membership, and get an uncluttered workout using only your body weight. From Nerd Fitness, “Beginner Body Weight Workout.”
  • The Art of Manliness has a tribute to all things minimalist in “Go Small Or Go Home: In Praise of Minimalism.”
  • Clean up your iTunes digital music collection with Tagalicious — a simple and easy to use application that gets rid of all of those “Track 01” files you have in your directory.
  • Are you on Twitter? Does it bother you when someone attends a conference and floods your stream with messages that don’t interest you in the least? Use DeClutter to remove specific keywords from your timeline. (via Swiss-Miss)

Binder clip hack for your wire shelving

Making the rounds on Reddit this week was a great refrigerator hack by Muteboy on Flickr:

Muteboy, a.k.a. Matthew Petty, created an adjustable beverage rack in his refrigerator with a simple binder clip. The clip can be moved to the left for more beverage storage, or to the right for less. It’s a great idea for those of you with wire shelves in your refrigerator.

Since I have glass shelves throughout my refrigerator and freezer, this particular hack won’t work for me. However, it works great in my office closet where I have two rows of these types of wire shelves in my elfa system. I have already put it to use for corralling four poster tubes. It could work wonderfully for wrapping paper and wine bottles, as well.

Oh, and speaking of elfa, the Container Store is currently holding its 25% off shelving sale. Now is a good time to buy if you’ve been wanting a shelving or closet makeover.

Simplifying packed lunches

Reader Jon wrote to us asking if we had any tips for preparing lunches at home that he can take to eat at work. He has been spending $100 a week on eating out at restaurants, and is hoping to become someone who brings his lunches to work. Since students are already back in the classroom in many states, and other students are getting ready to go, I thought now would be a great time to discuss the humble brown bag lunch.

Storage Materials:
You don’t need anything fancy, but I recommend items that are at least reusable (especially if you want to save money). You can use Lunch Skins for dry items, Rubbermaid’s plastic Easy-Find Lid containers (they’re BPA free) for foods that could spill or leak, New Wave’s Stainless Steel food containers, or Kinetic’s Glass Lock containers. You might want a thermos to hold a drink, and you’ll want a tote or box to contain it all. I’m a huge fan of bento jars and boxes, and if I carried my lunch to work, I would strongly consider getting the Zojirushi Bento Lunch Jar (the inserts are also BPA free):

Food and Preparation:
Taking your lunch to work or school doesn’t mean you have to eat peanut butter and jelly every day. The best tip I have about making lunches is to prepare them while you’re making dinner the previous night. For example, if you’re grilling hamburgers for dinner, pull aside half a cup of hamburger to cook and season for taco meat. A couple tortillas, cheese, and the meat make a great entree the next day at lunch that keeps your attention and isn’t exactly what you had for dinner.

Making both dinner and lunch increases your time in the kitchen a little, but the money you save is definitely worth it. Plus, you only have to clean the kitchen once, and you’re more likely to pack healthier lunches than you would buy if you ate out at a restaurant. If you’re making lunches for kids, enlist them to help you pack up their meals.

I wish I knew of a great cookbook to recommend for lunch ideas, but I’m completely clueless in this area. Hopefully there will be some recommendations in the comments for ways to find even more exciting meal ideas. Also, if you’re someone who brings his lunch to work every day or makes lunches for your children, add helpful tips you’ve picked up along the way to the comments. Good luck to Jon and to all parents embarking on a school-year full of lunch making.