We’re less than 24 hours into Elon Musk’s ownership of Twitter, and the social media platform is already faced with a fascinating conundrum: O.J. Simpson wants a blue check. On Friday morning, Simpson posted a video to his unverified Twitter account where he congratulated Musk on acquiring the platform. But it was clear that The Juice had an ulterior motive as he immediately pivoted to asking for his account to be “authenticated.” Turns out, Simpson keeps being accused of things he claims he didn’t do, which you’d think he’d be used to by now.
Let me start off the day by congratulating Elon Musk taking over Twitter. Maybe I can get authenticated. Maybe I can get a blue check. I’ve tried for years to get that blue check because there are so many fake O.J. Simpson accounts. One of them is “TheRealOJSimpson.” Instead of an “O” they have a zero. In any event, there’s been a bunch of them and from time to time people would say, “Why did you say this?” And I say, “I didn’t say it. That was one of those fake accounts.”
Will Musk’s Twitter actually verify Simpson’s account? Honestly, who the hell knows? Musk is a well-known troll who just dropped billion of dollars to own a platform that has routinely mocked him despite his repeated efforts to convince people (and Nathan Fielder) that he’s funny. Verifying O.J. Simpson is entirely in Musk’s wheelhouse. It’s something we can easily see him doing for attention. Frankly, we’re surprised it hasn’t happened already.
Rauw Alejandro dances through New York City in his new music video for “Dime Quién???” that was released today (October 28). The Puerto Rican superstar also revealed the release date for his upcoming album Saturno.
Alejandro started teasing Saturno back in July with the lead single “Lokera.” His collaboration with Lyanno and Brray has amassed over 135 million streams on Spotify. Last month, he followed that up with “Punto 40 Año 2077” featuring Puerto Rican reggaeton pioneer Baby Rasta. Now Alejandro is eschewing reggaeton for synth-pop in “Dime Quién???”
Alejandro co-produced “Dime Quién???” with hit-maker Tainy. Proving that his success extends beyond the reggaeton genre, Alejandro embraces frenetic synth-pop beats while leaning into the futuristic sound of his Saturno album. He sings about letting an ex know that their new lover can’t put it down quite like him.
The “Dime Quién???” video was directed by Martin Seipel. Alejandro wanders the streets of New York City while reflecting on old memories with his ex. By the end of the video, he seemingly transforms into a fox. One of Alejandro’s nicknames is “El Zorro,” which translates to “The Fox” in English. Also, the Saturno album release date is revealed to be November 11.
Alejandro will be performing at the 2022 Latin Grammy Awards on November 17. He is up for eight nominations. Alejandro is tied with his girlfriend, Spanish pop star Rosalía, who also received eight nominations.
Steve Lacy might already be an industry veteran at just 24 years old, but he’s still new to all the attention having a viral hit can bring. Unfortunately, his newfound fame hasn’t been kind to him at all, as his Give You The World North American tour has been more eventful than he probably planned, to say the least.
And now, in another instance of historically bad luck, yet another video has emerged of something going wrong for him. This time, in the middle of a singalong for his 2017 track “Some,” an overenthusiastic smoke machine sent him into a coughing fit as he semi-joked, “They trying to kill me, y’all!” As one fan who shared the video quipped, “Steve Lacy should just cancel his tour at this point.”
While I’m sure no one really wants him to do that, let’s just hope that all the toughest breaks of his tour are behind him, so he can just focus on putting on a good show and enjoying all his recent success.
Ryan Murphy’s Dahmer, a 10-part crime drama that recounts the life and death of infamous serial killer Jeffrey Dahmer, could end up being the biggest hit Netflix has ever produced thus far. Though millions of people are watching it, the limited series is also drowning in controversy, with critics claiming that we don’t need yet another retelling of Dahmer’s story, while friends and family members of the real-life victims have complained that bringing Dahmer back into the spotlight has re-traumatized them all over again.
In addition, as several of Dahmer’s victims were men of color, many contend that systemic racism is partly what allowed Dahmer to operate for so long without being detected. Nor did it help the series when Netflix classified it under LGBTQ content. But now, Murphy — who co-created the series with Ian Brennan — has spoken out to set the record straight.
According to The Hollywood Reporter, Murphy discussed the research process that he and his team went through over the course of nearly four years in order to bring Dahmer to the screen. And says that one part of that was attempting to speak with those closest to some of Dahmer’s victims, in order to create a show that could tell the story partly through their eyes. On Thursday, during an event for the series at Los Angeles’ DGA Theatre, Murphy explained:
It’s something that we researched for a very long time. And we — over the course of the three, three and a half years when we were really writing it, working on it — we reached out to 20, around 20, of the victims’ families and friends trying to get input, trying to talk to people. And not a single person responded to us in that process. So we relied very, very heavily on our incredible group of researchers who… I don’t even know how they found a lot of this stuff. But it was just like a night and day effort to us trying to uncover the truth of these people.
Murphy also stated that part of their purpose in making the series was to address the many isms that allowed Dahmer to get away with his crimes for so long: “Something that we talked a lot in the making of it is we weren’t so much interested in Jeffrey Dahmer, the person, but what made him the monster that he became,” Murphy said. “We talked a lot about that… and we talked about it all the time. It’s really about white privilege. It’s about systemic racism. It’s about homophobia.”
“We really want it to be about celebrating these victims,” added Paris Barclay, who co-directed two episodes of the series with Murphy.. “When Tony writes ‘I won’t disappear’ on that last card, that’s what this show is about. It’s about making sure these people are not erased by history and that they have a place and that they’re recognized and that they were important and that they lived full lives. And they came from all sorts of different places, but they were real people. They weren’t just numbers. They weren’t just pictures on billboards and telephone poles. They were real people with loving families, breathing, living, hoping. That’s what we wanted it to be about.”
In typical Marvel fashion, a fan-favorite actor has been added to the latest MCU movie, though nobody knows who (or what) they will be. We’ve seen it with John Krasinski, and it’s currently unfolding with Adam Scott. Those comic book fans really love surprises…except when they don’t. It’s hard to keep up.
William Jackson Harper, the breakout star of The Good Place, has been added to the upcoming Ant-Man installment, Ant-Man and the Wasp: Quantumania. The sequel already has an impressive cast that includes Paul Rudd, of course, plus Jonathan Majors as the uber-villain Kang, who is expected to be the next main bad guy of the Avengers universe ever since Thanos got the boot (or…gauntlet).
Harper’s role has yet to be disclosed, but considering that this movie is in its final stages of production, it’s not out of the question to assume he will be filming some post-credits sequence. Fans on Twitter seem to believe this is Marvel’s way of slowly introducing the new Fantastic Four cast before that movie begins filming next year. Or maybe he’s just going to play a regular guy. Who knows!
Listen. He’s almost certainly not Reed Richards. But I’m just gonna live in the world where I called it for like a day or two and then I’ll come back to realty. https://t.co/xImzKVgNUS
After earning an Emmy nom and finishing up on The Good Place in 2020, Harper has since starred with Cristin Milioti in Peacock’s little-known gem The Resort, which everybody should totally be watching.
Ant-Man and the Wasp: Quantumania is set to hit theaters on Feb. 17, 2023.
Left Hand/Firestone Walker/Woods Boss/Brouwerij De Dolle/istock/Uproxx
It sounds like a cliché, the kind of thing that you’ll find scrawled sarcastically on a mug at a novelty store, but I really can’t start my day until I’ve had at least one cup of coffee. Maybe it’s the caffeine boost, the flavor, or simply the smell, but I love everything about coffee. Add a little cream and sugar or a flavored, seasonal cream if you like. Or don’t! It’s all great.
The only thing that I like almost as much as the coffee itself is a beer with bold, roasty coffee flavors. Don’t worry, I’m not drinking that for breakfast (usually). I’m saving it at least for lunch.
It being autumn, I couldn’t think of a better time to talk about beers for coffee drinkers. We’re talking about beer that either has coffee in it or simply tastes like coffee. The details don’t matter so much — it’s the flavor I love, and one that works beautifully on a cool fall night.
To find these coffee-centric beers, we went to the professionals for help once again. We asked a few well-known craft beer experts and brewers to tell us the best beers for fans of a freshly-brewed cup of coffee. Keep reading to see them all.
Left Hand Milk Stout
Left Hand
Basil Lee, co-founder of Finback Brewery in Glendale, New York
I’m ashamed to say it. When I drink stouts nowadays, nine times out of 10 it’s usually a five-ounce pour, likely with more coconut, peanut butter, marshmallow, or candy bar than beer. Mind you, I’m not complaining; life is good. But I think if you want just a stout—a well-made dark beer built on malt, with notes of chocolate, light roast, coffee, no astringency, and round, smooth on the mouth—I’m going back to the days before taprooms and hype breweries ruled the scene, and what was a highly rated stout is now maybe less so: Left Hand Milk Stout Nitro.
Woods Boss Hisolda Irish Coffee Cream Stout is really well-executed and delicious. Who doesn’t love a little Irish cream in their coffee? This beer is made with roasted malts and Irish coffee beans as well as lactose. It was created to taste like an Irish coffee and it definitely does.
AleSmith Speedway Stout is a big beer with massive flavor. But I drink my coffee strong and dark, so this monster delivers the biggest coffee and sweet roast flavors. There’s a reason it’s one of the most highly regarded stouts on the market.
Firestone Walker Mocha Merlin. I had this beer at our local beer bar, Max’s Taphouse, and even though I’m usually not a huge fan of coffee beers, the smooth coffee with the subtle sweetness of the milk stout in this beer won me over, and now it’s something I’m always on the lookout for.
Georgetown Brewing’s Gusto Crema. The majority of coffee beers are dark and roasty, as the malts that produce those characteristics certainly complement the aroma and flavor that coffee imparts in a brew. Georgetown Brewing goes against the grain by utilizing the smooth-yet-bold profile of cold brewed coffee, and blending that with a cream ale — producing a brew that is smooth, creamy, and light in color (think blonde roast coffee beans) while bursting with coffee flavor and aroma.
Brouwerij De Dolle Brouwers Extra Export Stout. Roasty, rich and malty combined with deep complex fruit flavors and a light finish. At 9%, this American stout-inspired Belgian brew has always been a cold-weather favorite. The Mad Brewers have been making strange yet traditional beers for some time now, and as long as they do I’ll be drinking them.
Coal Mine Avenue Brewing has the Javaplex Coffee Cream Ale that is a great breakfast beer. Hints of vanilla round out the coffee flavor in this cream ale, and the coffee they use is from a local roaster.
Working Draft The Usual
Working Draft
Garth E. Beyer, certified Cicerone® and owner and founder of Garth’s Brew Bar in Madison, Wisconsin
ABV: 5.2%
Average Price: Limited Availability
Why This Beer?
Every year I’m excited by the tweaks Working Draft Beer Company makes to The Usual (an ironic name for a beer that sees its recipe altered each year). This year’s coffee cream ale is infused with Madagascar vanilla and Mexican Oaxaca coffee from a local roaster called Rusty Dog Coffee Roasters. Vanilla can oftentimes be overpowering, but in this beer it’s subtle, just enough to complement the light roast coffee flavors rather than cover them.
Cerveceria Colorado Café de Olla
Cerveceria Colorado
Nico Cervantes, brewer at Resolute Brewing in Centennial, Colorado
ABV: 6.6%
Average Price: Limited Availability
Why This Beer?
Cafe de Olla – Cerveceria Colorado. Cerveceria Colorado’s collaboration with Cerveceria San Pascual Baylon that pays homage to traditional cafe de olla is a coffee-lover’s dream. The flavors are punchy and in your face, but the beer itself is addictive and leaves you with a wonderful lingering bitterness and complexity of flavors that coat your tongue. Cafe de Olla truly walks the line between beer and coffee in a way that I’ve hardly ever experienced from other coffee beers. It’s an absolute joy to drink.
Probably sounds crazy but a great beer for fans of coffee is actually Guinness Stout. I feel like no one takes it seriously anymore, but it’s incredible. Insanely drinkable, with less alcohol than most American light lager, full of flavor, and that presentation with the nitro? Don’t get me started. A highly underrated beer.
Jerry Lee Lewis is dead at 87 years old. His death was prematurely reported earlier this week, but now Lewis representative Zach Farnum has confirmed his passing to Variety.
A statement from Farnum reads, “Judith, his seventh wife, was by his side when he passed away at his home in Desoto County, Mississippi, south of Memphis. He told her, in his final days, that he welcomed the hereafter, and that he was not afraid.”
Lewis was born in Ferriday, Louisiana on September 29, 1935. His recording career began in the ’50s and two of his most enduring hits were released during this time: “Great Balls Of Fire” and “Whole Lot Of Shakin’ Going On,” both from 1957. He was also known for his flashy piano-playing style. The last album Lewis released during his lifetime was 2014’s Rock & Roll Time. Just a few days ago, on October 16, Lewis was inducted into the Country Music Hall Of Fame.
Lewis remained a capable showman even towards the end of his life: He performed at Chicago’s Riot Fest in 2018 and in his Uproxx review, Corbin Reiff wrote, “If I’m being completely honest, I was prepared for the worst. I’ve seen my fair share of ‘classic’ artists far younger than Jerry Lee turn in abysmal performances live, but damn it if the man still can’t play the ever-loving sh*t out of the piano. His voice may not be what it used to be — a little flat, lacking some of the signature nuance — but just to hear him fervently wail away on the ivories, running his hands up and down the keys, tossing off riffs and counter-melodies was absolutely astounding.”
After dropping his Kaytranada-produced EP Simple earlier this year, IDK is currently on tour opening up for Pusha T ahead of his upcoming stint overseas. Today, he released a new single, “Monsieur Dior,” in which he details tour life in a black-and-white, French New Wave-style video that sees him rapping in hallways, admiring his new tour bus, boxing training in a Dallas parking lot, and giving away sneakers. He also pays tribute to the late MF DOOM, with whom he previously collaborated and whose song “One Beer” partly inspired “Monsieur Dior” (both songs sample Cortex’s “Huit Octobre 1971”).
Although IDK hasn’t released a full-length project since 2021’s USee4Yourself, he’s still been pretty busy this year. In addition to releasing Simple with Kaytranada, backed by the singles “Taco,” “Dog Food,” and “Breathe,” he also made his NPR Tiny Desk debut, performing songs from Simple and capped the summer with a dual single release consisting of “Drive” and “Free Slime.” He’s got two more stops on his US tour, including one tonight in Providence, Rhode Island and Sunday in Wallingford, Connecticut, then he’s off to Cologne in Germany to begin his European swing.
You can watch the “Monsieur Dior” video above.
IDK is a Warner Music artist. Uproxx is an independent subsidiary of Warner Music Group.
Learning how to taste whiskey is a project. Part of that project is building a palate, something that happens over the course of a lifetime. You can’t teach a palate. But there’s another component you can teach, and that’s learning the ins and outs of how to taste whiskey. Once you learn that, it’s like riding a bike — you’ll never forget how to do it. With that in mind, I’m going to do my best to teach you how to taste whiskey like a pro.
I know, it’s a lot; all this frou-frou sipping, spitting, and analyzing. It feels… elitist, somehow. It can feel like a barrier to entry. All I can say is that the one hard-and-fast rule is that you can’t do it that wrong. If you treat a fancy Glencairn pour as a shot at a dive bar, then yes, you’re doing it wrong, and you’ll likely burn out your palate too boot, especially if it’s a high-proof pour. Beyond that, whiskey tasting is about taking a journey through a flavor profile, the kind that only you, with your singular palate, can take. There are steps, but we’re not talking about anything that rigid.
I open all my tasting experiences with this, “Your palate is not mine and vice versa. We’re all going to find different notes in every sip, and we’ll all be correct in what we find.”
You are supposed to experience as many different smells and flavors as possible while tasting a whiskey, that’s why you take your time with it. This leads to the old whiskey-tasting adage: You can’t be wrong when calling out a flavor note or aroma. There are close to a thousand chemical compounds that express as certain flavors or smells in a single glass of whiskey. If you taste gorgonzola, walnuts, and wild honey, then that’s what you taste. If anyone ever says you’re wrong, they’re full of shit.
Okay, let’s cut to the chase and actually dive into how to taste whiskey like a pro. I’ll guide you through. I’m a professional spirits taster, judge, and consultant. This stuff is literally my life and my tasting skills/palate acumen pay the bills. So, you’re in good hands.
Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months
The best place to start is to learn some of the words. Things like “the color,” “the nose/aroma,” and “the flavor/taste,” feel pretty obvious. What do you see, smell, and taste? The “finish,” on the other hand, is a little more esoteric. It’s about what you’re tasting, sure, but it’s also about vibe and experience. How does that whiskey leave you feeling? Does it transport you to your grandma’s kitchen while she’s baking cookies? Are you on a dock in the pouring rain shucking oysters? Where does it take you and how clearly does it do that?
A “Glencairn” is the glass you’ll most likely see at a tasting. It’s the refined crystal glass that’s non-reactive, perfectly formed for nosing and tasting, and damn near universal.
A “flight” or “panel” is a set of whiskeys that you taste in succession.
We could get into “terpenes” or “esters” or other chemicals, but honestly, even I roll my eyes at folks who use those terms in the setting of a casual consumer whiskey tasting (if you’re talking about blending a whiskey as work at a distillery, that’s a different thing entirely). Still, you don’t really need to know about the compound “vanillin,” you can just say “vanilla.” The point is, you don’t need to get super technical here. Keep it simple.
Overall, go to whiskey tastings and listen to the guide. What they say will help you build out your whiskey language skills each and every time. It’s okay to learn as you go.
Do Some Research
Zach Johnston
I’d argue this is a little more important than learning what esters are. Learn about the whiskey(s) you’re tasting. Look up the history of the distillery. Look up the mash bills (recipes) and bottle details ahead of time. Learn about the people behind the brand/tasting. All of this is online these days either via brand websites or social media handles. The days of some master distiller or blender tinkering away in Scotland or Kentucky without any exposure to the consumer are long dead.
There’s a ton of information out there with full descriptions of what’s in the bottle physically and what to expect. Look at it this way: you can’t “spoil” what’s in a pour of whiskey by reading the brand’s tasting notes. There’s a good chance that you’ll never taste all the various notes they’ve listed, or that you’ll taste a whole bunch they didn’t, because, as we’ve said, you have a unique palate that’ll dictate all of this. So reading what the distiller/blender/bottler had in mind when they released a certain expression is a good way to understand what they were aiming for, but then you can also apply your own palate to see how far off or near that bull’s eye they landed with what’s actually in the bottle.
Set The Mood/Set Up
Zach Johnston
Unless you’re tasting at a distillery, bar, or liquor store, you’ll want to set the mood.
Think about the time of day, your mood, the climate in your home, where you’re going to sit, and what glasses you’re going to use (always use a Glencairn).
I like to have a window open (only a crack if it’s too hot or cold out, but still open). I tend to prefer some music on. I like Beethoven’s Sonatas. I was a music major when I first went to college and studied piano intensely since I was five, so this music is great background noise that I don’t have to focus on. If you really want to get specific, I usually go for his 5th, 6th, 21st, 23rd, 26th, or 28th sonatas (usually Glenn Gould). You don’t have to do that, but find some music that soothes you that you also don’t have to super focus on.
I always have a notepad with a pencil with me. You really want to write everything down. This is a great way to keep track but also call back to things you will forget as you taste more and more. Trust me, you will not be able to remember every detail of every pour you taste as you get a few months and years down the road. So having a journal/notebook to look back on is fundamental.
Now, pour some whiskey! I like to write down each pour I’m going to have as I pour it to keep track. Then you can fill in tasting notes and vibe notes as you go. I usually pour one-ounce pours only. This will give you a chance to nose and taste the whiskey two or three times. I also like pouring early and letting the whiskey set out for five to 10 minutes to allow some air to get to it. It helps it start to bloom in the glass quite a bit.
You’ll also want to ready a spitter (a pint glass is fine). We’re talking about tasting whiskey here, not drinking it. I also have a small glass of water so I can drop some in as I taste (but more on that later).
Lastly, clear your sinuses. Blow your nose. Then figure out which nostril has the most open path for smells (one will always be more open than the other) by nosing some whiskey with each individual nostril.
Prime Your Palate
Zach Johnston
Always prime your palate. I like to rinse my mouth out with gin and/or cheap whiskey. The gin really wakes up the palate by letting the alcohol give you an ABV pop while the flavor profile of gin is very broad and varied, which helps wake up your senses. I’ll also rinse my mouth out with a cheap but good whiskey (Wild Turkey 101 or Evan Williams or whatever you have on hand). This directs your senses toward the whiskey you’re about to taste. I sometimes do both if I’m feeling overly blank before a tasting just to really wake up the ol’ senses.
When I say “rinse,” I mean that I’m putting about one ounce of gin or whiskey in my mouth, sloshing it around for maybe 10-15 seconds, and then spitting it out. You’ll feel your senses waking up as you do this.
Naturally, the time of day is going to make a difference as well. I like doing my tastings early, before food and drink can affect my palate and mood. Post-lunch tastings are also good for me as I can reset my palate pretty easily after one small meal. I do plenty of tastings at the end of the day too, but those are much more about fun and being fast and loose with whoever is around. The point of this is to find your balance but remember that food, drink, and mood are all going to have an impact on what you smell and taste and how that pour makes you feel.
Dig In/Taste
Zach Johnston
Let’s bullet point this one out:
Hold the glass up to a white background and look at the color. Try and be as specific as possible with what you see. Is it more amber or maple syrup? Is it a light straw or sparkling apple cider? Write down what you think it looks like.
Give it a twirl and nose the glass. While nosing, make sure your mouth is slightly open, almost like you’re slack-jawed when you’re passed out asleep in a chair. Gently move your nose close to the glass until you sense a slight alcohol burn — you’re close enough. Now slowly inhale at the bottom, middle, and top of the glass and then the right and left sides (one breath for each). Each spot will carry a different set of smells from woody to spicy to fruity/sweet to bitter to savory. Write down what you’re smelling.
Take a small sip, just enough to coat the inside of your mouth with a thin layer. Roll it around. Roll it back and forth. Spit. What do you taste? What do you feel? Write it down.
Go back to the nose. Smell all those spots again. What do you smell now? How does it make you feel? Write it down.
Take another sip. Roll it around. Write down flavor notes as they come to you while the whiskey is still in your mouth! There are plenty of “ah-ha!” moments in every glass. Spit.
Now, take a moment, close your eyes, and reflect without the glass. Let the finish settle through your senses. Write down what you taste, smell, and feel.
You just tasted a whiskey like a pro.
Repeat
Zach Johnston
This is paramount to the experience. Go back and try things again. As I mentioned above, so many factors are in play when tasting whiskeys that it can affect what you’re smelling and tasting pretty drastically. I always re-taste whiskeys blind for our blind tastes on UPROXX because maybe my mood just didn’t vibe with some particular pour that day and it ended up last.
You need to be thorough. Some whiskeys just slap in the winter yet fall flat in summer. And that’s not because of the whiskey’s flavor profile, it’s because of how you’re feeling and where your palate is at that moment. Don’t dismiss something until you’ve tried it a few different times in unique circumstances.
Experiment
Zach Johnston
This last part is the fun part.
The first step to experimentation can happen immediately. Add a few drops of water to the whiskey while you’re tasting. Also, this is a great way to know if a taster or whiskey “pro” is full of shit. If anyone ever says that you aren’t supposed to “add water to whiskey,” they’re full of shit and flat-out wrong in every way.
Here’s an insider “secret” — All distillers/blenders proof their whiskey down to 20% (40 proof) with water when tasting whiskey for the bottling line. Yes, even for “cask strength” expressions. Some American distillers only go down to 30 or 40%, but that’s more the exception than the rule. The reason they do this is that whiskey is most pronounced flavor-wise at that proof point. That’s where you get the clearest expression of the whiskey on your nose and tongue.
You don’t need to worry about proofing your whiskey down that much. A few drops of (good) water is fine. This will allow the whiskey to “bloom” in the glass, a process whereby chemical compounds are softened and separate (a bit), releasing clearer flavor notes for your nose and mouth to capture.
Next, pour your whiskey over a rock or two. How does the temperature change affect the flavor and nose? How about in a cocktail? Try the whiskey in some of your favorite cocktails and highballs. Now, how does that whiskey taste/stand up to mixing? Have fun with it. Find the balance you like. And then write that shit down in your notebook so you don’t forget!
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