Distributor Locations
As we prepare to celebrate fathers everywhere this weekend, you have probably seen plenty of advertisements for things dads like. Even though every father is unique, it seems like marketers pretty much have dads zeroed in on what they want to be gifted or buy during this season. As a new father myself, I catch myself browsing these Father’s Day ads a lot longer than I had in the past. Checking the BTUs on that new grill, debating if I do need that extra cutting width while mowing, wondering if I can convince my wife that this swing trainer is what will finally fix my slice.
That got me thinking about all the dad stereotypes I swore I would never become and that’s when I realized the clown nose I was wearing. I can’t pinpoint when it happened but I think all fathers out there may have experienced something similar at some point after having children. Some traits seem universal for fathers – our sneezes get louder, we get a sixth sense for thermostat manipulation, and everyone seems to leave the lights on around you – but some dads specialize into very specific types of dads. So for the next few minutes, let’s delve into these specific types of dads, find out which of our products best encapsulate them, and maybe pick around the minds of some of our team members that are living examples of them.
Throwing a baseball around with your dad is as American and wholesome as having an apple pie during the Fourth of July. Sharing a love for America’s favorite pastime is a great way to form a bond with your children and even more so if your children want to play it. Youth athletics is a lot of work for parents – driving to practices and games, the cost of equipment, all the fees and dues – but all of it seems worth it when you can watch your child out there giving their best effort and developing their skills.
Baseball Dads are unique because after working all day, they are happy to haul their kids’ equipment, keep track of their stats, cheer them on, and sometimes even “advocate” for their kids due to visually impaired officials. These dads often pass on their competitive spirit and take great pride in their children. I am sure General Sales Manager Scott is amazingly proud of his son as he watched him go from little league to playing Division 1 baseball for Ball State University. Dads like Scott are a classic dad archetype that is as timeless and withstanding as the beer I think represents Baseball Dads – Budweiser. As the Official Beer of the Cubs as well, it’s a perfect beer to celebrate Baseball Dads.
Do you know a dad that can throw down when it comes to creating a feast? The house you want to go to for cookouts and dinners because you know that they’ll always have something new, exciting, trendy, or all of the above? If you don’t, you really should try to make friends with a Gourmand Dad. Brand Manager Tony loves to cook – especially with his daughters. Cooking together is a great way to learn about safety, tool use, and the importance of cleanliness. Breakfast pancakes and Belgian waffles are their speciality but they also enjoy making a nice Sunday pasta dinner with their homemade sauces. Tony and his daughters have also started creating their own spice blends.
Tony gets great satisfaction in watching his girls experience new flavors and foods and watching them turn simple ingredients into gourmet meals. That is why a great beer for food pairing represents Gourmand Dads, especially one that can be served in a fancy chalice or straight out of the bottle. After creating a delicious meal in a hot kitchen, an ice cold Stella Artois is the perfect beer to bring over to the dinner table.
Eating a great meal is amazing but as we dads get older, we also have to remember that our metabolism isn’t the same as it used to be. Many of us will settle into that classic dad-bod shape but there are some dads that make it a priority to keep fit. Brand Manager Eric is a great example of an active dad and he likes to impart the importance of physical fitness to his son by spending a lot of time outdoors with him. Sharing in the beauty of nature while keeping an active lifestyle is a great way to spend time with your kids and can set them up for a lifetime of good exercise habits and an appreciation for nature.
Eric enjoys biking with his son and camping whenever possible. Eric and his son have hiked all across the country in places like Red River Gorge, Tonto National Forest, and even at Great Smoky Mountains National Park. I am sure they have many more trails to conquer together. When it comes to living an active lifestyle while enjoying a beer, Michelob Ultra is the obvious choice for the Outdoors Dad.
I spent most of my middle school years locked in my room trying to maximize my KPMs and ward off ling rushes with expert probe micro. If that means absolutely nothing to you, you may be my dad. My dad was definitely not a Gamer Dad but fortunately for kids growing up now, there are far more fathers who know their way around a controller. Gaming can be a great way to bond with kids, especially when you can share the games you grew up with with your children. Ray, with his impressive collection of retro video games and hardware, is well equipped to show his kids what it was like to game in virtually every decade.
From Pong to the latest gaming craze, sharing a part of your childhood while learning about what your kids are playing can bridge a gap through a mutual love of tech and games. Those late night gaming sessions can be quite exhausting though and that is why I think Ghost Energy is a great drink that captures the essence of what it’s like to be a Gamer Dad.
The ultimate dad sport – golf. It seems like most fathers get into golf at one point or another and its popularity doesn’t seem to be slowing down. It’s a great game to learn self discipline, consistency, and that things don’t always go according to your plans. Our President, Mike, has been golfing since he was 12 years old, working at a golf course, and playing for his high school team. He passed on the love of the game to his two daughters, Paige and Kelli and even brought in a son-in-law with a single digit handicap to the fold.
While many think it’s a way for dad’s to get away for a few hours, it has become more common to see fathers out on the course with young children enjoying the scenic views, learning their swings, and just bonding over a game impossible to master. I didn’t start golfing until much later but now it’s something my father and I enjoy doing together whenever possible. A cocktail synonymous with golf, the Transfusion from Cutwater, perfectly sums up a Golf Dad – always found on the course, a little sweet, and surprisingly strong.
New fathers happen every day and Lakeshore Beverage has our fair share. Even with lots of preparation, it certainly isn’t easy.
Some of Lakeshore’s Newest Fathers
So on a great day such as this, we here at Lakeshore Beverage would like to raise our Easy to Enjoy Bud Lights to fathers everywhere. Happy Father’s Day!
Summer grilling is one of life’s greatest pleasures. It’s primal, a little dangerous, and it creates amazing foods. I like to think of myself as an above average cook but when it comes to grilling, it’s usually a steak, a burger, or some sausages. I haven’t dipped my toes into the world of smoking meats but I always wanted to. Luckily for us, we happen to have an expert at our office.
Rob Chambers, from our HR Department, just so happens to be a professional BBQ pitmaster and we were lucky enough to have him showcase his skills in person. Rob started off like a lot of us – someone who enjoyed BBQ and wanted to learn how to do it. He frequently smoked meat and BBQed.
One day, his friend Jon asked if he would be interested in competitive BBQ. Neither of them had competed before but they wanted to see what it was all about and entered a competition. It’s been about four years since they first competed and they continue to grow and place very highly in the competitions they enter.
I know I’m not the only one who has seen videos online of BBQed meats and wish they could take a bite right then and there. This was my first time being around a pitmaster cooking and he showed me a lot of tips and tricks to get the best end products.
Rob brought in a variety of meats to show what he can do with chicken, pork, and beef.
Chicken is ubiquitous and there are so many different ways to prepare it. When I BBQ though, I tend to stay away from it because more times than not, it turns out to be pretty dry and a little bland. When a BBQ pitmaster does chicken however, it is a flavorful and juicy bite every time. Unlike the one flip method that I’ve always been told was the correct way to grill, Rob lets the smoke do the job and makes sure the heat generated is consistent and at the specific temperature he wants.
Prior to grilling, the chicken is cleaned and trimmed. Meaning, it is rinsed off with water to freshen the meat. Using a knife or scissors, the chicken is trimmed to remove any excess skin or bone. Next, a dry rub would be added to coat the entire piece of chicken to ensure even flavor distribution. It would be preferred to let the dry rub set into the chicken for at least 30 minutes prior to adding it on the grill. There is not much flipping with chicken, however rotation does help.
I have loved ribs since I was a young boy watching the Flintstones car tip over on TV. I will order ribs the majority of the time if they are available. I have had them in all different styles in my travels but there is something very special about BBQed ribs because many times, the sauce is usually the prevailing flavor. The way pitmasters like Rob make them however, has the meat as the prevailing flavor enhanced by the aromas of smoke.
Same process as chicken for clean and trim. However, most ribs have a thin layer of membrane that will need to be removed on the back end of the rib. This can be done by pulling it off with a spoon and paper towel. From there, dry rub would be added to both sides of the meat and smoked with hickory wood. A few flips would help with the ribs, however once they have a good color on them, they would be wrapped in aluminum foil with butter and honey until they are at the right internal temperature.
The skirt steak was chosen because it’s a thinner cut of beef that would cook faster for all the hungry people at our office but many of the principles here work for thicker cuts too. While the chicken and ribs rested, I was able to observe Rob cooking the steak and ask some of the questions that I had.
First, I noticed that he was only using charcoal; I asked why he didn’t use propane (and propane accessories). It’s the kind of grill I have in my backyard and they seemed to be the most popular. Rob really likes the flavors charcoal imparts and he says he can actually taste the gas when it’s cooked on a gas grill. Maybe it’s because I grew up eating stuff made off gas grills but I couldn’t quite put my finger on what gas flavor he was talking about. If you notice those flavors, this may be the method of grilling you’ve been looking for!
Rob also showed me how to cook with an indirect heat method. The meat was never directly above the coals and he tried to keep the lid on the grill closed as much as possible. This ensures a nice even cook through and avoids the dreaded grey layer on steaks. I always liked a nice sear and char on my steaks but Rob’s steaks came out looking very different than what I make at home. It had a very appetizing browning and in certain lights, had the brighter red tones you might see in jerky. This got me wondering, “what do judges at BBQ competitions actually looked for?” Rob explained to me that although taste is very important, they are scored on consistency in competition. They will grill multiple pieces of meat but they pick the best looking piece(s) and send it in for judging. It has to look great, taste great, and have the perfect “chew” on it.
[When it comes to the perfect chew] it would be preferred to have a perfect bite through. This means that once you bite into the meat, there is barely any pull and [for chicken] you are taking skin with you on the chew. Basically like biting into a piece of bread and seeing your teeth marks.
I learned a lot from Rob and after talking to and watching him grill, I am excited to try his methods at home this 4th of July. Although mastering grilling will be very difficult, talking to Rob showed me it wasn’t quite as intimidating to start. It might be a while before I am confident enough to try my hand at the more expensive cuts of meat but I am looking forward to the day when I can smoke me some beef ribs and channel my inner Fred Flintstone.