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  • Recipe: Spent Grain Burger Buns

    Spent Grain Chef - May 12, 2014

    The perfect bun is the foundation for an amazing burger. Firm enough to hold everything in one place--meat, condiments, sauce--but soft enough to give when you bite into it. Beyond the basics, what we love about our burger bun is that it's made with spent grain, which means the ideal pairing of beer and burgers just became an even better match.

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  • A possible new brewery for The Alchemist and more beer news

    Beer News Mashup - May 9, 2014

    • Gizmodo partnered with Sixpoint to brew the "Beer of the Future" [Gizmodo]
    • The Alchemist applied to build a new brewery in Stowe, VT [Burlington Free Press]
    • Brooklyn Brewery's Garrett Oliver won a James Beard Award [NYT]
    • Dogfish Head's newest beer is brewed with wasabi [FirstWeFeast]
    • In WWII, Spitfire fighter plans were retrofitted to carry beer casks [Retronaut]

     


  • Weekend Beer Events 5/10

    Beer Events - May 8, 2014

     

    This weekend's best beer events range from intimate lectures on craft beer, to all-out block parties and crawfish boils -- so no matter what mood you're in, there's a beer event for you.

    And if you live in or around New York City, we've got two events to put on your calendar: our Book Release Party at Powerhouse Arena on Tuesday (May 13th), where we'll be pouring beer and signing copies of our newest book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg; and a Beer Making Class (May 28th) In DUMBO, Brooklyn that includes a signed copy of Make Some Beer. So much to do, so much beer to make!

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  • Behind the Scenes of Make Some Beer: An Introduction

    Behind the Scenes - May 7, 2014

    Our new book, Make Some Beer: Small Batch Recipes from Brooklyn to Bamberg, is finally complete and will be released on May 13th through Clarkson Potter, and we cannot be prouder. Four years in the making, we travelled to more than thirty breweries in eight countries to look beyond the bottle and meet the brewers behind our favorite beers.
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  • 2 O'Clock Tasting: Goose Island's Four Sisters

    2 O'Clock Tastings - May 6, 2014

    It's quickly apparent on any visit to Chicago that you've arrived in a Goose Island town. And while Honker Ale and the super-citrusy 312 might be on almost every tap in the city, they're only a small part of their quickly evolving (and often slowly aging) line of increasingly complex beers. We've touched on Goose Island before (see our first Goose Island 2 O'Clock Tasting), but today we're unpacking our new Beer Tasting Set and filling its glasses with the brewery's four "Sisters."

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  • Recipe: Curry Beer Mussels

    Cooking with Beer - May 5, 2014

    We absolutely love sitting down to a bowl of mussels, and we personally think they're best with beer. A staple in many a beer-loving Belgian bistro, Moules à la bière is the gold standard for almost any beer-fueled dinner. The brininess of the mussels combined with the crisp hop and gentle malt character of a light, dry beer creates an elegant dish that feels so much more complicated than simply scrubbing some shells and boiling them in beer with a few choice ingredients.

    And since we're always fans of a little heat, we made ours as a curry that's incredibly fresh, full of citrus and spice, and with a broth that's destined to be soaked up by the crustiest of baguettes. This recipe does an amazing job of highlighting our Grapefruit Honey Ale, whose intensely aromatic grapefruit character accentuates the lime and cilantro of the broth while its bitterness helps balance the sweetness of the coconut milk.

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  • Weekend Beer Events 5/3

    Beer Events - May 2, 2014

    Beer may be the furthest thing from your mind this weekend, what with Cinco de Mayo and Derby Day doling out the tequila and bourbon. Not that we don't enjoy both libations, but we can always find a good reason to drink a beer. And if goats, neon clothing, and art projects aren't reason enough to grab a beer this weekend, we don't know how else to convince you.

    If you're hoping to avoid the large number of sombrero and large-hat-wearing drinkers this weekend, check out some fun beer events going on this weekend. (Well, we hope you wear a sombrero while at Cinco de Micro brewfest.) And don't forget, New Yorkers, to sign up for our Beer Making Class next month!

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  • New Regulations for Floridan Craft Breweries and More Beer News

    Beer News Mashup - May 2, 2014

    • Florida Craft Beer Regulations Legislation Passed in Senate [First Coast News]
    • This Guy Ran a Beer Mile in Less than 5 Minutes [USA Today]
    • BrewDog Responds to Alcohol Industry Group, Gets Sassy [Mashable]
    • The Money Behind Glassware [Ad Age]
    • Gruit's Comeback [Imbibe]


  • Make Some Beer Book Outtakes: Carton Brewing

    Behind the Scenes - May 1, 2014

    While on our brewery road trip writing our newest book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg, we made some local stops, too. And we crossed state lines to get a taste of one innovative brewery: Carton Brewing, in Atlantic Highlands, N.J..

    We talked to Augie Carton, co-founder and brewer, about one of our favorite brews, Boat Beer and the quest for low-ABV and flavorful beers. Click ahead for an outtake of our interview with Carton.

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  • Barrel Aging Your Beer: The 5 Factors To Consider Before You Start

    Brew School - May 1, 2014

    Barrels at Pigsah Brewing.

    We love barrel-aged beers and, judging by the number of questions we receive about the process, we know a lot of other people do, too. The growing popularity of barrel-aging isn’t surprising, given how much flavor a little barrel can add to your final beer. Aging your beer in barrels can add exciting new depths of aroma and flavor to your final beer.

    When aging your beer in a barrel, the beer will absorb some of the various chemical compounds present in the wood, such as lactones (which provide floral aromas and flavors, and sometimes even coconut), phenolic aldehydes (vanilla), and the simple sugars (caramel). When the beer is first in the barrel, it will begin to absorb very strong caramel and vanilla flavors, as well as any flavors left over from the previous beer or spirit residing in it, if any. Over time the beer will soak deep into the staves of the barrel before being pushed back out again, taking with it all of the rich flavors and compounds from the wood. That’s when more delicate flavors and aromas, like florals, begin to shine through.

    Here are a few helpful tips to keep in mind before deciding to barrel age your beer.

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  • 5 Great Bourbon Barrel-Aged Beers for Derby Day

    Beer List - April 30, 2014

    There's many reasons to love Derby Day: big hats, big horses, and big bourbon cocktails. And while we'll never say no to a Mint Julep, we'll also never say no to a bourbon barrel-aged beer, either.

    Big, roasty, vanilla-brimming barrel-aged beers may seem like winter-only beers, but a good bourbon-flavored beer can, and should, be enjoyed at all times. (We could drink Bourbon Dubbel year-round.) If you're out of the Bourbon Dubbel, grab one of these mouthwatering bourbon barrel-aged beers on Derby Day. (Just be forwarned, the ABV's on some of these may make it harder to enjoy many in one sitting -- bourbon and sessionable are two words that just don't agree with each other all that much.) You'll make the julep drinkers jealous.

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  • 2 O'Clock Tasting: Left Hand Brewing Company

    2 O'Clock Tastings - April 29, 2014

    As we learned on our brewery-hopping trip to write our newest book, >Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg, Colorado is home to some outstanding beer. Which is why we couldn't wait to give Left Hand Brewing Company, featured in the book, and its lineup of beers a try.

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  • Recipe: Beer Soaked Grilled Cheese

    Cooking with Beer - April 28, 2014

    We dare you to find a better meal than a hearty, greaasy, comfort-food-galore grilled cheese. We mean, is there really anything better than a gooey, crispy grilled cheese? Well, maybe if you add some beer to it.

    Adding beer to your grilled cheese recipe is as natural as can be. Everyone loves to talk about cheese and beer pairings, so we started with a never-fail pairing: brown ale and cheddar cheese. The malty, dark fruit flavors of a brown ale (like our classic Chestnut Brown Ale) balances out a mild, aged cheddar cheese. The final result? A flavor-packed, sweet and sharp grilled cheese. We can already see plenty of variations bouncing off this original recipe, with more cheese and beer pairings to be explored: a Bock beer and Swiss cheese, an Oatmeal Stout and a gouda. Oh, the possibilities are endless.

    If you're looking to jazz up the recipe, make it into a breakfast sandwich with bacon, prosciutto, or sliced ham; or, keep it vegetarian with a sliced avocado on top. There's never a wrong way to eat a grilled cheese.

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  • Weekend Beer Events 4/26

    Beer Events - April 25, 2014

    This weekend's beer events are grander than usual, thanks to lots of big names and big celebrations: Steve Hindy, Brooklyn Brewer's co-founder, published his new book, Short's Brewing Company is turning 10 years old, and Vegas hosts a a very large beer festival that's well, Vegas-sized. In other words, it's one great weekend to love craft beer.

    But beyond the major events, we're finding lots of reasons to head to your favorite bars to imbibe on a beer or two. (Kentucky Breakfast Stout on tap -- it's unheard of!) And don't forget: we'll be hosting our own Beer Making Class in Dumbo Loft on May 28th, 2014. Learn how to make beer at home, New Yorkers!

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  • Beer Prices May Rise and More Beer News

    Beer News Mashup - April 25, 2014

    • FDA's Proposed Spent Grain Regulations Could Make Beer Prices Soar [TIME]
    • Jim Koch's Secret to Staying Sober (It's Crazy) [CNBC]
    • The Most Risque Craft Beer Festival [FOX]
    • A Tequila-Flavored Beer May Soon Hit U.S. Market [AdAge]
    • The Challenge to Make Sustainable Beer [Scientific American]


  • Make Some Beer Book Outtakes: Wicked Weed Brewing

    Behind the Scenes - April 24, 2014

    We're reliving the beer-fueled journey that inspired our new book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg (out May 13th and available for pre-order now). Last February, we packed our bags and took our staff on a three-day beer tour of Asheville, N.C., where we met the good people behind Wicked Weed Brewing.

    Co-founder and brewer Walt Dickenson gave us a tour of the brewery, sharing the family history behind Wicked Weed, the legend behind the name (it goes all the way back to King Henry VII!), one month after opening. Click ahead for an outtake of our interview with Dickenson.

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  • Hop of the Month: El Dorado

    Hop of the Month - April 23, 2014

    El Dorado is a baby among some of the other hop varieties, but that doesn't mean it's not pulling serious weight in the craft beer scene. Born and bred in Moxee Valley, a sub-growing district of the well-known hop growing area Yakima Valley, El Dorado has surprising characteristics due to its growth in a cooler climate. El Dorado has become a bit of a "hop du jour" for craft breweries today; now, breweries are adding El Dorado to its pale ales for a tropical twist, or using it for single-hopping. The result? Expect big, fruity punches to your beers in the coming years.

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  • 2 O'Clock Tasting: Evil Twin / Aviary Collaboration

    2 O'Clock Tastings - April 22, 2014

    Eleven beers, 11 barrels, two culinary entities -- one amazing barrel-aged collaboration. It's not every day that a brewing company pairs up with a cocktail bar, but when it happens, it can end with amazing results. Take the Evil Twin and The Aviary collaboration, a series of barrel-aged beers unlike anything we've tried before.

    In its first beer project, The Aviary teamed up with Evil Twin to brew one Belgian golden strong ale, and age them in different barrels that once held spirits. And no, not just bourbon barrels -- we're talking tequila, brandy, and Scotch. Oh, yes. Their hypothesis? The different barrels would impart subtle, unique flavors to the beer.

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  • 5 Breweries Doing Good for the Environment

    Beer List - April 21, 2014

    Earth Day might conjure memories of elementary school lessons of saving Mother Earth, but there's one way to celebrate the day without construction paper or tiny plant seedlings: by drinking a beer from a like-minded, eco-friendly brewery.

    No longer do breweries only talk the talk about "going green"; today, more craft breweries are thinking sustainable and local in both brewing and manufacturing. Some of the largest craft breweries today, such as Sierra Nevada, New Belgium, and Oskar Blues, have long set the example of going green for up-and-comers in the industry. There's really never been a better time to drink a "green" beer. (And no, we don't mean St. Patrick's Day green.)

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  • Weekend Beer Events 4/19

    Beer Events - April 18, 2014

    Break out the boat shoes, beer glasses, and cornhole -- it's finally time for "beer-b-q's," cornhole tournaments, and outdoor drinking. All of our favorite things, naturally.

    This weekend is jampacked with beer dinners, drink specials (some of them may or maybe not related to one particularly buzzy holiday this weekend, and it ain't Easter) outdoor beer festivals, and spring beers. What are you waiting for? The weekend's best beer events:

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  • Craft Beer Goes Worldwide and More Beer News

    Beer News Mashup - April 18, 2014


  • Available Now: Summer Wheat, Grapefruit Honey Ale, And More

    Beer News Mashup - April 17, 2014

    Looking for hoppy, bright, and citrusy beers to make for the upcoming warm-weather months? Good news! Our spring and summer releases are now available in our store! Back in stock are some of our most popular flavors: Bruxelles Blonde, Jalapeno Saison, Grapefruit Honey Ale, and Summer Wheat, all available in Kit and Mix. And we've got one more surprise up our sleeves -- a limited-edition Beer Making Mix.

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  • Make Some Beer Book Outtakes: The Bruery

    Behind the Scenes - April 16, 2014

    Our new book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg (out May 13th and available for pre-order now) came out of a labor of love -- a globe-trotting adventure to visit the most interesting breweries out there. One of our first stops: The Bruery, in Orange County California.

    We sat down with Ben Weiss, who helms the marketing and sales team and was one of the first employees to be hired by The Bruery's founder Patrick Rue. Weiss gave us an idea of where The Bruery started, the Southern California brewing community, and how LA restaurants work for large format beers. Click ahead to check out an outtake of our interview with Weiss.

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  • 2 O'Clock Tastings: Brooklyn Brewery

    2 O'Clock Tastings - April 15, 2014

    Brooklyn Brewery needs little introduction; if you've been to a bar east of the Mississippi the last decade, chances are you've seen a Brooklyn Brewery beer on draft or in bottles. Brooklyn Brewery is sold in 25 states, is the 11th-largest craft brewery in the U.S., and is the 18th-largest brewery in the U.S. The brewery is distributed in 20 countries, so it's safe to say that Brooklyn Brewery has taken its borough sensibilities worldwide.

    We're deeply indebted to Brooklyn Brewery co-founder Steve Hindy to sharing his Chocolate Stout recipe with us for our upcoming book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg. (It's an unforgettable beer to make!) As we reminisced about Hindy (whose own book, Craft Beer Revolution: How a Band of Microbrewers Is Transforming the World's Favorite Drink, will be released on April 22), we wanted to try a mix of their perennial beers alongside their more unique offerings we tend to forget about. What we found: Brooklyn Brewery's offerings showcased a wide range of ingredients, styles, and tastes. Our notes on five of Brooklyn Brewery's beers:

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  • Pre-Order Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg

    Beer News Mashup - April 14, 2014

    In 2011, we published our first book about beer. Three years, countless tested beer recipes, and dozens of globe-trotting beer-fueled trips later, we wrote our second book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg -- available now for pre-order.

    We took a tour of the world’s most innovative and storied breweries and returned with 33 stovetop-ready recipes, including recipes inspired by and collected from Evil Twin, Ranger Creek, and Brooklyn Brewery. Loaded with stories from the brewers, food recipes, and tips for beer tasting tours, Make Some Beer is the perfect companion for anyone looking to launch or expand their beer-making repertoire.

    Pre-order your copy of Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg now on Amazon and Barnes & Noble. The book will be on sale May 13, 2014.

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  • Belgium Seeks to Protect Beer Culture and More Beer News

    Beer News Mashup - April 11, 2014

    • Belgium Applies for UNESCO Protection for 'Beer Culture [NPR]
    • American Craft Beer Goes International [The Denver Post]
    • Spiegelau's New Stout Glass (We're Drooling) [WIRED]
    • The Newest Three-Figures Beer Everyone's Going Crazy Over [Orange County Register]
    • Man's NCAA Bracket Wins Him Free Beer for Life [Cleveland.com]


  • Weekend Beer Events 4/12

    Beer Events - April 11, 2014

    This week is jam-packed with beer, food, and fun, both on the large and small scale. Whether it's an anniversary party of a storied craft brewery, an intimate beer pairing dinner with the brewmasters themselves, or fun in the sun with a brew in hand, there's more than enough ways to drink a great craft beer this weekend.

    We've had beer and food pairings on the brain, which makes these two beer dinners all the more envious; and we're always down to drink a hoppy beer in warmer weather. This weekend's best picks for great craft beer:

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  • The 3 C's of Pairing Beer with Food: Contrast

    Cooking with Beer - April 10, 2014

    We've had food and beer pairings on the brain, and it's the perfect season to start experimenting. While we delve further into the three C's of pairing food (the first being complement), now we'll tackle contrast.

    When contrasting a beer with a particular food, you’re looking for opposing flavors and aromas. These are flavors that are, in essence, opposites. Take the flavors of sweet and sour -- on their own, sweet and sour can both be overwhelming. Sour can pucker and create imbalance in certain tastes, whereas sweet, oftentimes overbearing and cloying, covers up more subtle flavors. But together, they balance each other out and create a new unique taste experience. As the old saying goes, opposites attract. And when they do, they add up to a complete and delicious pairing.

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  • Recipe: Spent Grain Macarons

    Spent Grain Chef - April 9, 2014

    Oh yes, we went there -- while experimenting with our baked goods, and our Spent Grain Flour, we accomplished the biggest baking feat of all: the macaron. Because while such a delicate little pastry may be comprised of just a few ingredients, the recipe is a challenge -- less experienced bakers beware.

    Nevertheless, a macaron, when done right, will delight your tastebuds. When made with spent grain flour, the nuttiness of the spent grain balances out the rich buttercream filling. The final result? A creamy, delectable pastry that is well worth the time and effort.

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  • 2 O'Clock Tasting: Deep Ellum Brewing Co.

    2 O'Clock Tastings - April 8, 2014

    Written in Dallas' Deep Ellumb Brewing Co.'s "beerfesto:" "To never waste your time with gimmicks [and] to let our beer do the talking." Perhaps that mantra best explains the Texan brewery, which makes a serious commitment to make craft beer to a higher standard.

    Deep Ellum is the first brewery to open in Dallas in a generation; the previous brewery, the Dallas Brewing Co., opened in 1889. Talk about tall shoes to fill for one big, thirsty city. Deep Ellum's brewpub taps plenty of year-round classics, such as the Double Brown Stout and the (controversial) Dallas Blonde ale. That doesn't meant the brewery doesn't also experiment with some of the more trending beer styles, like a big rye IPA, a barleywine, and a barrel-aged Belgian.

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  • 10 Ways to Cook with Beer This Spring

    Spent Grain Chef, Cooking with Beer - April 7, 2014

    The season of hearty beer-infused recipes may be over (finally, for us East Coasters battling a seemingly never-ending Polar Vortex), but that doesn't mean you should stop adding beer to your meals. In fact, the floral and citrus notes in many beers make them ideal for spring cooking.

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  • The New Health Benefit of Beer and Barbecue and More Beer News

    Beer News Mashup - April 4, 2014

    • The Best-Selling Craft Breweries of 2013 [USA Today]
    • Samuel Adams Made the Best April Fool's Beer [Huffington Post]
    • Could Beer Make Barbecues Healthier? [Economist]
    • Brewers Fight Back on FDA Proposal on Spent Grain [FOX News]
    • All About the HBO / Brewery Ommegang Partnership [Businessweek]


  • Weekend Beer Events 4/5

    Beer Events - April 4, 2014

    What's on tap for the weekend? So much beer, so little time. The spring beer festivals just keep coming, from Sacramento, to Atlanta, to Dallas.

    There's plenty of big beer festivals happening this weekend, but also one beer dinner that's guaranteed to knock your socks off -- if you happen to live in Denver, of course. Still, we'll find any good reason to get outside, enjoy the warming weather, and take in an epic smattering of beer.

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  • The 3 C’s Of Pairing Beer With Food: Complement

    Cooking with Beer - April 3, 2014

    We love good food almost as much as we love good beer. And we especially love good beer paired with good food. Fortunately, beer is a fantastic accompaniment to all sorts of foods. In fact, beer is often more versatile for pairing with food than wine!

    When pairing beer with food, there are a few important things to keep in mind. The first, and most important, is the intensity of both the beer and the food. As with any beverage pairing, you want to make sure that neither the beer nor the food overpowers the other. For instance, you wouldn’t want to pair an intense and bitter Double IPA with something delicate and subtle, like raw fish.

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  • America's Love Affair With Hops in 7 Beers

    Beer List - April 2, 2014

    It's near impossible for a week to go by without some sort of superfluous holiday to get everyone in a tizzy. But the next one in the calendar is of actual significance to beer lovers: National Beer Day.

    On March 23, 1933, President Franklin Roosevelt signed the Cullen-Harrison Act, one of the first steps in ending Prohibition, which went into effect on April 7th of that year. National Beer Day is now celebrated every April 7th, remembering the date that that brewing, selling, and drinking beer became legal again. Even though the Cullen-Harrison Act only legalized beer below 4.0% ABV, it nonetheless was an important moment in the history of American beer (it's even been said that people lined up outside of breweries in Milwaukee on the night of April 6th to celebrate).

    More than 80 years after that historic bill was signed and American beer returned, what exactly are we celebrating when we celebrate National Beer Day? What is it that defines American brewing? Despite the huge variety of breweries and styles in America today, we came to the conclusion that American brewing is exemplified by a willingness to experiment and push boundaries, taking historic styles and reimagining them, often highlighting the unique ingredients that go into each style.

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  • 2 O'Clock Tasting: Founders Brewing Co.

    2 O'Clock Tastings - April 1, 2014

    Can you feel the excitement in the air? Not just because today's the day that Brewery Ommegang releases its highly anticipated fourth Game of Thrones beer. Today is also the day that Founders Brewing Co., a cult favorite among craft beer geeks, releases its Kentucky Breakfast Stout nationwide -- making stout and barrel-aged geeks very, very happy. When Ratebeer calls it "the best in America," you pay attention -- and drink up.

    Despite the brewery's near cult-status, it wasn't always this way. Founders' founders, Mike Stevens an Dave Engbers, were on the verge of bankruptcy while making, what they say, were "unremarkable" beers. That's when the duo sat up, started brewing the flavor-packed, complex brews that are Founders' signature. Soon enough, Founders became recognized on the national and international brewing scene, with accolades from Ratebeer, Beer Advocate, and the World Beer Cup.

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  • Recipe: Spent Grain Grapefruit Bars

    Spent Grain Chef - March 30, 2014

    Give us anything citrus and we're instantly dreaming of spring. Ice-cold lemonade, margaritas doused with lime, and even better, Grapefruit Honey Ale. So what better way to use up the grapefruits we used in making a batch of Grapefruit Honey Ale than to make a variation of a lemon bar?

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  • A 'Walking Dead' Beer Made with Brains and More Beer News

    Beer News Mashup - March 28, 2014

    • Yes, This Brewed-with-Brains Beer is Really Happening [New York Daily News]
    • And So Is This 'Star Trek' Klingon Beer [Los Angeles Times]
    • The Strangest Beer Ad Features Marilyn Monroe, Tupac, and Kurt Cobain [TIME]
    • Colorado Governor Installs Beer Taps at Mansion, Officially Coolest Governor Ever[USA Today]
    • Graphic Design Legend Critiques Beer Design [The New York Times]


  • Weekend Beer Events 3/29

    Beer Events - March 26, 2014

    You'll never believe it, but it's spring outside. And now that we're ready to come out of hibernation (ish), breweries are ready to welcome us with open arms -- and great beer events to force us to come back into the world. (It's been a long winter, OK?)

    Perhaps that's why three of our weekend picks involve more physical activity than we've been willing to force ourselves into all winter -- a 26 mile bike ride, a run down a 30-foot ski jump, or an intense 1-hour yoga session, take your pick. At the end of it, you'll still be able to drink a great beer. Also on tap this week: a stout-only beer festival to satisfy the last of our dark beer cravings, and an educational seminar on Oregon craft beers. All in all, it's a great weekend to get out of the house and drink some beer.

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  • Recipe: Spent Grain Mexican Wedding Cookies

    Spent Grain Chef - March 26, 2014

    Mexican wedding cookies, how we love you. You're little pillows of sugar, butter, and nuts that are ever so festive (and easy to eat by the dozen). We love that you're perfect for fancy occasions, and you're perfect for keeping on a platter to pop in our mouths for an afternoon treat. We simply can't get enough of you.

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  • 2 O'Clock Tasting: Ommegang Game of Thrones Series

    2 O'Clock Tastings - March 25, 2014

    With the enormous success of HBO's fantasy epic, Game of Thrones, a beer-and-TV-show partnership could have easily ended up in the hands of an unsympathetic conglomerate. To our great fortune and excitement, Brewery Ommegang has taken the helm of crafting four beers based on our favorite fantasy show.

    Brewery Ommegang quenched our thirst for all things GoT with the first two brews, Iron Throne and Take the Black Stout. Then, Ommegang made our dreams come true by announcing the release of the third GoT Beer, Fire and Blood -- and announcing that there will be a fourth beer out in the fall. According to a release, the Fire and Blood Red Ale has the right balance of malts and hops, ending with notes of raisins, prunes, and kick of ancho chili peppers. (As if we couldn't get any more fired up for GoT to return to airwaves.) To get pumped for the April 1 Game of Thrones premiere, and the release of Fire and Blood, we reviewed the first two Ommegang-GoT brews.

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  • 5 Best Saisons for Spring

    Beer List - March 24, 2014

    Besides bocks, no other beer screams the start of spring as much as a saison. We mean, the word "saison" in French literally means "season." And the history behind the saison explains why we crave saisons as the weather warms up: during the 19th century, farmers brewed using the leftover grains from the fall harvest. As Serious Drinks explains, it was a win-win-win situation for all: farmers were able to use up leftover grains (and keep busy during the non-growing months), livestock got to eat the spent grain feed, and seasonal workers got to drink during the hot summer months to stay hydrated. And back then, saisons only clocked in at about 3.5% ABV, making it a sessionable, hydrating beer during warm weather. And sure it may not be summer yet (will winter ever end at this point?), but this is the beer we crave as the temperatures rise.

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  • New Craft Beer Sales Stats and More Beer News

    Beer News Mashup - March 21, 2014

    • Whoa, Huge Craft Beer Sales in 2013! [NPR]
    • An Inside Look into Craft Beer Collectors [Fusion]
    • The Phenomenon of Founders' Kentucky Breakfast Stout [M Live]
    • Craft Beer Gets a Documentary, Has Officially Made It [Brewbound]
    • You'll Never Guess How Much Anheuser-Busch Spent on Lobbying Politicians [Fool]


  • Weekend Beer Events 3/22

    Beer Events - March 20, 2014

    Spring is coming, and we're finally ready to come out of hibernation to drink some beer. Frieks, collaboration beers, spring beers, oh my!.

    One of our most favorite places kick off beer week this weekend: Colorado. Good thing it starts off with a bang, with an unbelievably drool-worthy beer festval. Meanwhile, beer festivals coast to coast feature the best, and unusual, of beer and food pairings. There's no better way ring in warm weather than with a beer in hand.

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  • Recipe: Spent Grain & Peanut Butter Kiss Cookies

    Spent Grain Chef - March 19, 2014

    It's no secret that we love cookies. Or peanut butter cookies. And we like them even better when our peanut butter cookies come with a dollop of chocolate in the middle. So that's why we're updating our childhood favorite cookie, the peanut butter kiss cookie, with some spent grain.

    The touch of Spent Grain Flour, using dried spent grain, adds an even nuttier punch to the melt-in-your-mouth chocolate. So grab those chocolate kisses (and a few extra, for snacking on while baking) and a beer (like maybe our Oatmeal Stout) for a day of spent grain and baking fun.

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  • 2 O'Clock Tasting: Brewery Ommegang

    2 O'Clock Tastings - March 18, 2014

    We're revisiting an old classic (a brewery we've sampled before) that we hadn't drank a lot of recently -- Brewery Ommegang. After all, who doesn't like a good ol' Belgian ale to get them going into spring?

    Brewery Ommegang's roots are decidedly Belgian, especially after being bought by Brouwerij Duvel Moortgat. We tried again two staples we already know for a fresh take on them, the Abbey Ale and the Three Philosophers Quadrupel, as well as the Wild at Heart American wild ale. The result? More of the same, quality beers we've grown to know and love from Ommegang, with some surprising new twists.

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  • 5 Bocks We Love for National Bock Beer Day

    Beer List - March 17, 2014

    Try saying "bock beer" ten times fast and you'll be ready for a sip of a refreshing German bock. March 20 marks National Bock Beer Day, and we never say no to pick up a German brew -- especially when they're the perfect beer to kick off spring with.

    And no, it's no coincidence that National Bock Beer Day falls the day before the official start of spring. As Beer Advocate notes, the origins of bocks can be traced back to a pagan influence, which stated that "the beer was only to be brewed during the sign of the Capricorn goat ... Basically, this beer was a symbol of better times to come and moving away from winter." One of the first brewers of bock beers, Elias Pilcher, introduced the "maibock" as a beer to be brewed in the winter, and aged to be released in the spring months. In short, bock is the beer that bridges the gap between heavy winter brews and bright, spring beers.

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  • New Brewery Regulations for Michigan Breweries and More Beer News

    Beer News Mashup - March 14, 2014

    • New Michigan Law Doubles Microbreweries' Production [MLive]
    • Snafus at Cigar City's Hunahpus Day [Tampa Bay Times]
    • North Carolina Aims to Be Biggest Brewing State in U.S. (With Stone On Board) [Brewbound]
    • And the Newest Craft Beer Scene is ... Hong Kong [Wall Street Journal]
    • Smart Kegerator Tracks How Much Your Friends Drink (We Want) [The Next Web]


  • Weekend Beer Events 3/15

    Beer Events - March 13, 2014

    There's very obviously one big beer event going on this weekend: St. Patrick's Day. Of course, those celebrations may include a lot of tasteless green beer and drunken revelry, so we'll steer clear of those stumblings and instead celebrate with a great craft beer.

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  • Recipe: Irish Coffee Stout

    Cooking with Beer - March 12, 2014

    Nothing more that we love than a good Irish coffee, especially when St. Patrick's Day gives us an excuse to drink all the whiskey and coffee concoctions we want. And then we got to thinking - what if we added a classically Irish beer to it?

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