Beer List - June 4, 2014
2 O'Clock Tastings - June 3, 2014
This week’s tasting is from Pizza Port, a pizza brewpub in the San Diego area. We sampled their three canned offerings: Pronto S.I.P.A., a sessionable American IPA, Swami’s IPA, an American IPA, and Chronic Ale, an American Amber Ale.
The unusually named Pizza Port traces its origins back to 1987, when Gina & Vince Marsaglia purchased a pizza place in Solana Beach, California. Vince used their surplus space to experiment with making beer, releasing their first “official” beers in 1992. Expanding to five locations in the San Diego area since then, Pizza Pub has become a staple of the fantastic San Diego beer scene.
Read on for our Pizza Port tasting notes, and don’t forget to add your own tasting notes in the comments if you've tried these beers!
Cooking with Beer - June 2, 2014
Mayonnaise might just be one of those things that you know are possible to make at home, but you've just never tried it. Kind of like beer before you took the leap. And just like beer, making and customizing your own mayo is really simple. We whipped up a batch of something we like to call Hop Mayo with our Everyday IPA. The result is rich and creamy with a pleasant hop aroma--perfect for sandwich spreading or french fry dipping.
Beer News Mashup - May 30, 2014
- Rogue founder Jack Joyce has passed away [Oregon Live]
- Are brewers responsible for rising hop prices? [Brewer's Association]
- Researchers are creating a genetic family tree for brewing yeast [NY Times]
- How brewers get rid of spent grain (some bake with it like we do!) [AP via ABC News]
- The SC "Stone Bill" we wrote about last week passed 139-1. [Beer Pulse]
Beer Events - May 29, 2014
Photo courtesy Brooklyn Brew Shop Instagram
Looking for a beer festival this weekend? You're in luck. From Firestone Walker's amazing craft brewer lineup at their Invitational Beer Fest, to the massive American Craft Beer Fest in Boston, to the laidback vibes of Burning Can in Colorado, to the great Philly Beer Week, there is a beer festival for every taste this weekend. Read on for our event picks for this weekend.
Cooking with Beer - May 28, 2014
Bacon's easily the star of any breakfast plate or burger-top. It's almost indescribable how delicious it can be. Typically best served at the very moment it's cool enough to pick up and eat for a super crunchy surge of umami, it's understandable to not get too adventurous with your bacon-eating habits. But imagine a spreadable, picnic-ready jam made with loads of bacon, beer, brown sugar, caramelized onions and a few other simple ingredients, and you have our Beer, Bacon & Onion Jam. And with this recipe, you may never look at a cheese plate or any meal in need of condiments the same way again.
2 O'Clock Tastings - May 27, 2014
It is an understatement to say that Dogfish Head is an interesting brewery. They're one of the largest craft brewers in America but yet there may be no brewery today that exhibits such a dedication to experimentation and boundary pushing.
A "Johnny Man'z Ale", Green Flash to Reformulate Some Beers, Two Roads Brewing Expansion and More Beer News
Beer News Mashup - May 23, 2014
- Johnny Man'z Ale created by Cleveland Browns fan [CBSSports]
- NYC's old school Irish pubs are struggling [Crain's]
- Green Flash is reformulating several beers, including the popular West Coast IPA [Beer Pulse]
- CT's Two Roads Brewing Co. is undergoing a $2.5 million expansion [Stratford Star]
- There is a legislative battle over a South Carolina bill that aims to attract Stone Brewing's new East Coast brewery [The Post and Courier]
Beer Events - May 22, 2014
Photo courtesy Brooklyn Brew Shop Instagram
Opportunities to sip the praise-worthy beers of Vermont, New Mexico and Paris highlight our weekend beer event picks for this Memorial Day Weekend, along with a lambic and sour beer festival in Chicago and an fun event that will allow you to sample New York State craft beer on the (not so) high seas of New York Harbor. Enjoy!
And don't forget, our Beer Making Class in DUMBO, Brooklyn is on Wednesday! Every ticket includes a signed copy of our new book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg. Get your ticket now while they're still available!
Hop of the Month - May 21, 2014
We’ve covered a number of German hops recently. Originating in America, this month’s hop, Liberty, is a close cousin to many of those famed hops. This shared German and American heritage gives the hop great versatility; you can find Liberty hops in a wide variety of beers, most commonly in lagers.
Deriving from the German noble hop Hallertau, Liberty’s mild floral and spicy characteristics and overall clean flavor make them an ideal choice for German-style beers. Because of its parentage, Liberty shares many characteristics with the noble hops. Relatively low in alpha acids, the hop is mostly used for aroma. Contrary to what many assume, Liberty hops are not present in Anchor Steam’s famed Liberty Ale.
2 O'Clock Tastings - May 20, 2014
On a recent trip to Chicago, we hopped around town to a number of breweries to sample the local craft beer scene. One of our favorites was Half Acre Brewing Company. Started in 2006 by utilizing a contract brewer in Wisconsin, Half Acre has now grown into one of Chicagoland’s favorite local breweries. Since 2009, they have been operating out of their current facility in Chicago’s North Center neighborhood, along with a storefront for bottles, cans and growlers-to-go, as well as a taproom, which opened in 2012. Half Acre has been on the forefront of the recent, local craft beer boom in Chicago, paving the way for dozens of others. In 2010, they became the first Chicago brewery to can their beer.
Cooking with Beer - May 19, 2014
The Tom Collins is a classic cocktail. The basic recipe is as standard as its signature, slender glass. Typically it will consist of gin, lemon, simple syrup, and soda water with a maraschino cherry and lemon twist on top.
For our latest beer cocktail creation, we reinvented this fizzy mainstay with a hoppy IPA for an aromatic, complex, and visually fun cocktail. We swap out the soda water with our Everyday IPA (or another fragrant hop-forward IPA) and use old Tom gin, whose mild sweetness helps balance the beer's bitterness. In lieu of the lemon and cherry, we use a fresh raspberry for a garnish with the perfect sweet/tart balance. Stir and serve or let your guests combine the drink table-side. Read More...
Beer News Mashup - May 16, 2014
- The San Diego wildfire outbreak is threatening a number of breweries [Beer Pulse]
- Hops prices have doubled for some varieties [CNBC]
- More and more airlines are selling craft beer on flights [AP]
- Staten Island newest (and only) brewery opens this weekend [BrewYork]
- Oklahoma's Mustang Brewery returns after being destroyed by a tornado in 2013 [KFOR]
Beer Events - May 15, 2014
Photo courtesy Brooklyn Brew Shop Instagram
This is a good weekend to be a fan of pork and craft beer. There are two pig-focused beer events on our roundup of this weekend's best beer happenings, along with a pair of style-centric beer festivals, and a big party at one of upstate New York's best breweries.
And don't forget, our May 28th Beer Making Class in DUMBO, Brooklyn is less than two weeks away! Every ticket includes a signed copy of our new book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg. Don't miss out!
2 O'Clock Tastings - May 14, 2014
It's nearly impossible to talk about saisons without ending the sentence with "Dupont." And because we love Belgian-style beers, we picked up some Brasserie Dupont brews to remind ourselves of how good these beers can be.
Brasserie Dupont is located in French-speaking region of Wallonia in Belgium, not far from the French border, in the town of Tourpes. There has been brewing on the site continuously since 1844. After the DuPont family bought the brewery in 1920, brewer Louis Dupont established the tradition of re-fermenting all of the breweries offerings in bottles. Brewer and 4th generation Dupont family member Olivier Dedeycker took over in the 1990s. He has preserved its historic brewing traditions while upping production to more than 18,000 hectolitres. (Or 15,000 barrels, for you Americans.)
We tried the legendary Saison Dupont alongside three of the brewery's other offerings. Belgian beer-lovers, rejoice!
Behind the Scenes - May 13, 2014
The big day is here! We are officially two-time authors; you can find our second book, Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg, in bookstores everywhere.
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.
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]
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!
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.
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."
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.
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!
Beer News Mashup - May 2, 2014
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.
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.
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.
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.
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.
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!
Beer News Mashup - April 25, 2014
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.
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.
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.
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.)
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:
Beer News Mashup - April 18, 2014
- Oregon State University to Create a Craft Beer Historical Archive [The Oregonian]
- The Globalization of Craft Beer [The Atlantic]
- 101-Year Old Message Found in Beer Bottle [The Drinks Business]
- The Quest for a Gluten-Free, Kosher Beer [Food & Wine]
- A Very Serious, Pricey Froster for Your Beer Glasses [Consumerist]
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.
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.
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:
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.
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]
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:
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.
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.
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.
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.
Beer News Mashup - April 4, 2014
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.
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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