Vortex of Stupidity: Beer Advertising Gimmickry

If you’re like me and you watch excessive amounts of ESPN, you’ve undoubtedly seen a new marketing campaign for Miller Lite, advertising the new “Vortex Bottle.” Whoa! Sounds technical! Scientific even! What is it?

Well, the vortex bottle is a bottle with a grooved neck, so when you pour the beer, it sort of spirals around in circles before entering either A. your mouth or B. your pint glass. You know, all the better to unlock that classic triple hops brewed Pilsner taste.


The flavor is spiraling out of control!!!!!

In the commercial, an appraisal expert working at a generic Antiques Roadshow ripoff show notices a man drinking from a Vortex bottle. He inquires about said bottle, and is so enthralled by its majesty, that he drops the priceless family heirloom he is holding in order to go grab a Miller Lite from the lobby. Had I been there, I may have been inspired to grab a Civil War-era musket and stage an impromptu re-enactment of the Battle of Little Bighorn. Especially the part where George A. Custer and Crazy Horse team up to murder a douchey appraisal expert, reconcile their differences while laughing over his bloodied corpse, and open the first Waffle House. But I digress.

The point is, I’m a little irritated that Miller Lite thinks I’m a complete and total moron.
First of all, selling Miller Lite on taste with “Taste Greatness” is a mistake. No one who hasn’t scalded off all their taste buds with a hot curling iron believes that Miller Lite is the best-tasting beer on the market.

What’s the justification? It’s “Triple Hops Brewed.” Since the majority of the U.S. populace knows nothing or next to nothing about beer, “Triple Hops Brewed” sounds impressive. That must mean they use 3 times the hops that their competitors do, right? That’s the sneaky thing about advertising - They’re not saying that Bud Light, Coors Light, Sam Adams, Heineken, etc. aren’t THBed (just invented an acronym), just that Miller Lite IS. But you’re left with that perception. Well, if you’re an idiot. Because whatever effect this THBing process has, you sure can’t taste it. Just because you add an infintesimal amount of hops three separate times, that doesn’t make your beer hoppy. Or good. But that’s the magic of gimmickry.

Look, Miller Lite serves a purpose in the beer world. It’s cheap. Its blandness makes it impossible to hate, but just as impossible to love. I don’t have a real problem with it, and I even drink it sometimes. But via its advertising, Miller Lite is a piece of bologna trying to masquerade itself as a T-Bone steak. Just be yourself, Miller Lite. Be funny. Talk about having a good time. But don’t try to convince me you’re Stone or Dogfish Head, k?

And that brings me right back to the beginning, the Vortex bottle. Am I supposed to believe that swirling watered-down pee beer around in a circle is going to bring out a hitherto undiscovered plethora of flavor? Or that the Coors vented wide mouth can is going to take me on a magical journey to the Rocky Mountains? What’s next? The Bud Light Flavor Rhombus? The Milwaukee’s Best bottle with a corked top? I’ve got a better idea; take all that money that you’re throwing into R&D, and make a better beer. Because good beer doesn’t need to course itself through a Krazy straw to taste great. (See: Nevada, Sierra).

Until next time,
Ryan aka “The Vortex.”

A Rant About Nachos

In 1937 in Guadalajara, Mexico, a steel mill worker named Carlos Nunez was enjoying his favorite afternoon snack: sliced Jack cheese. Meanwhile, his co-worker on the job, one Miguel Santos, was snacking on the baked tortilla crisps his wife had made for him that morning. As they carried on in conversation with their respective snacks behind them on their work station, the heat emanating off of the nearby smelting equipment caused the cheese to melt into a gooey pile, inspiring the two men to dip the tortillas into the cheese, creating the world’s first nacho.

Just kidding. Actually, I have no idea how nachos were invented. But I’m sure it’s way less interesting than that.

Nachos are one of the staples of the appetizer world, and of course, I love them dearly. But there’s a problem in the nacho world these days: Lazy, cost-cutting nacho manufacturing.

If you’ve ever made nachos at home, (and really, who hasn’t?) you know the key: layering the cheese. You lay down a layer of chips, you lay down a layer of cheese, olives, sour cream, salsa, whatever. Repeat as necessary. Not layering your nachos is a rookie mistake, and yet restaurants continue to do it all the time. This is a farce and needs to be dealt with via vigilante justice, or blogging.

As a result of this dastardly nacho manuever, you wind up with about a dozen nachos and 30 or so plain tortilla chips. Now, who needs that? That’s certainly not what you’re after when you place the order. But alas, it’s commonplace. In fact, I hesitate to order nachos in restaurants because of the near-inevitability of disappointment.

But, my friends, it’s not all bad. Here are some phenomenal nachos you can make at home:

Ingredients:

1lb Thick Bacon
1lb Chicken (your choice of cut)
Mexican Seasoning
1 Bag Tortilla Chips
8oz Montery Jack Cheese (it'll taste better if you buy a block and shred it yourself)
8oz Sharp Chedder Cheese (above)

Choice of Toppings:

Olives
Onion
Pickled Jalepenos
Lettuce
Chopped Cilantro
Salsa
Ranch Dressing
Sour Cream
Guacamole
(anything under the sun - be creative)

Preheat the oven to 425 degrees.

Fry the bacon in a pan, drain the greese, lay on paper towls to dry. Crumble when cool.
Chop the chicken into small pieces and fry in the same pan you used to cook the bacon. Add Mexican Seasoning (to taste). Cook until done.

Layer chips down in a large casserole dish. Cover with a layer of shredded cheese. Sprikle on some crumbled bacon and chicken. Continue until all of the base ingredients are used or until you have no room left in your dish.

Place in the oven and cook until all of the cheese has melted (about 15 minutes).

Cover with the rest of your chosen toppings. I definitely recommend a generous drizzle of ranch dressing and some fresh chopped cilantro.

As you might expect, this dish is best served with a cold beer. Just try to avoid the Corona.