The story behind the names of 5 beer styles you'll see all over your local beer store.
There's no one beverage that's going to perfectly match every item on your plate and you won't want a separate glass for your turkey, cranberry sauce, sweet potatoes, and Brussels sprouts. But the beer you choose to serve is still important—as with any good celebration, you've gotta have good hooch.
If you aren't properly prepared for rauchbier, the flavor is shocking. Your palate is overcome by waves of bacon-like beechwood smoke and it's only by the third or fourth sip that you can start to appreciate the beer's subtlety—if you can get that far. Savory beer is a hard thing to get used to. But there's a trick for learning to enjoy smoked beers: pair them with food.
If you're headed to Vermont for a visit, here's our guide to the best beers to drink when you arrive.
Pairing drinks with any food isn't as simple as just matching flavors—there are other elements at play that can gloriously make (or disastrously break) the match. Here are a few things to consider when you're pairing beer and dessert.
Tomorrow, Esquire TV will premiere the new show, which follows two quirky brewers as they tour the US making unusual beers in even more unusual locations. We chat with James Watt, co-founder of BrewDog, who stars in the series.
When you're dealing with bottle conditioned or sediment-heavy beers, it is important to decant the taste-affecting uglies that live in the bottom of your beer bottle or can.
This is a book intended to educate true beer beginners, but there's plenty here for the more experienced drinker as well.
Time to brush up on a little German, French, and Dutch—here are definitions for 20 terms you might encounter at your local bar or beer shop.
I visited the brewery to see how Pilsner Urquell is made today, as well as to see some of the equipment and methods that were used in the past. Barrel-fermented, unfiltered pilsner? Don't mind if I do...
No, this isn't some semi-ironic revival in appreciation for Back to the Future (that movie's always been cool). The Flux Capacitor ensures that a bar is easily able to present beer at its absolute best.
When you're staring at a sixpack or bomber of beer at your local bottle shop, you might encounter some unfamiliar phrases. Here are five essential terms you should know.
Here are five basic (but essential!) funny-sounding words that should be a part of every beer drinker's lexicon.
With the tips I have for you today, you'll be primed to host the most awesome beer and cheese tasting party ever...and you and your guests might even learn something along the way.
Bay Area drinkers are sucking down local suds faster than they can be produced, and local entrepreneurs are taking the hint. Patrick Horn (co-founder of Pacific Brewing Labs), Phil Cutti (head brewer for Southpaw BBQ), and Inna Volynskaya (who has worked in operations for Lagunitas) are three such entrepreneurs. Their project, Headlands Brewing Company, launches late this June.
The Oklahoma operation has only been in existence for about a half a year, but their name and their beers seem to be on the lips of every other beer geek a half country away. I recommend just about anything you can get your hands on from Prairie Artisan Ales.
If there's one trend in craft beer that has fought hardest to beat out the hoppy-hoppier-hoppiest IPA arms race, it's the boom in popularity of sour beer. These small production, time-intensive brews offer an intriguing history (and hype-inducing rarity), but it's their unique flavor that seems to turn most drinkers into dedicated sour beer fans. The tart, puckering taste is often met with a shocked, love-it-or-hate-it type of reaction, and those with the former can't seem to get enough of the stuff. The secret ingredients that set these beers apart from the rest of the brews on the shelf are actually living creatures: yeast and bacteria.
I have this tradition. Every year, for San Francisco Beer Week, I work a preposterous amount of hours, have very little fun, and then get wildly ill for several days. It's terrible, and I love it. Here's why: beer weeks are great for the industry. But with 500+ official events, is there an element of diminishing returns? Have beer weeks gotten just too big?
Folks in the beer industry like to say that brewers don't really make beer. Brewers make wort—which is the stuff that yeast makes into beer. Yeast and its performance has a huge impact on a brewer's final product. But what does that taste like?
Alex has partnered with Jay Goodwin, former Head of Barrel-Aging at Orange County's sour-happy The Bruery, and Jay's father, Brad, to create the Rare Barrel. On the verge of licensing approval, they will produce exclusively barrel-aged sour beers. Their first stainless fermentation tank is arriving as I type this.
Adjunct: it's a dirty word to a lot of craft beer fanatics, conjuring images of cackling evil Bud/Miller/Coors brewers alternately dumping bags of corn into their beer and money into their bank accounts. But like any good curse word, it has its f#&$@n' place.
What's going on behind those smiles at the host stand? Service with a smile is the name of the game, but find out what the hosts are really thinking. I spoke with several hosts at restaurants all over the country to get inside their heads. Here's what they want to tell you.
When it comes to malt flavor in beer, it's helpful to think of your grist (the sum of all grains used in the beer's mash) as a choir. The base grain fills out the risers—the core of the choir's sound—but fades into the background as bold soloists strut their stuff. Specialty grains are those soloists. And what a delicious song they sing.
Holiday shopping for the discriminating beer lover can be a stressful prospect. Which beers should I buy? Which homebrewing supplies does she need? How many times can I get away with buying novelty beer-themed boxer shorts? (Answer: none.) But don't worry, we're here to help. Here are 9 useful gifts for the beer-obsessed person on your list.
Mike Reis hasn't favorited a post yet.