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  • Wildfires threaten San Diego breweries and more beer news

    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]


  • Weekend Beer Events 5/17

    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!

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  • 2 O'Clock Tasting: Brasserie Dupont

    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!

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  • Out Today: Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg

    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.

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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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