Belgium is my version of Guns 'n' Roses' Paradise City, where the grass is green and the beers are plenty. Here's my guide to a few of the different styles you'll find in the Belgian section of your local beer shop.
Most beer is made from just four main ingredients: grain, hops, yeast, and water. But when you consider the diversity of products available within each of these categories, it's easy to understand where beer gets its depth. There's a whole slew of grains in many colors and treatments, scores of hop varieties grown in different climates, and countless strains of yeast with different characteristics depending on fermentation conditions. Manipulation of water chemistry even gives the brewer freedom to screw around with his H2O! What's in your beer? Let's get into it a bit...
Our quick and handy guide to a few of the German beer styles you'll likely run into at your local shop.
Anyone who has ever been to a college keg party has seen a draft beer system in action. One chilled keg + one party pump = one red Solo cup filled with beer. But your favorite bars and restaurants don't keep perma-drunk frat boys in the keg coolers to give the party tap a few pumps every 20 minutes. The draft systems used to get beer to you from the keg at these places are more complicated than you might think.
Good or bad, the three-tier system almost definitely played a role in getting that six-pack to your fridge.
Whether the holidays make you think of sugar plums and snowmen or overly opinionated family members and a roast burning in the oven, there's one thing that seems to draw folks together like nothing else this time of year: booze. Here's our guide to the best beer options for several possible holiday feasts.
I begged, borrowed, stole, and traded beer with weird strangers on the internet for 3 years until I had a pretty respectable collection. Dogfish Head sent along the 2010 and 2011 batches, plus a sneak-peek taste of the 2013 vintage. It was on: a vertical tasting of damn-near every Dogfish Head World Wide Stout that was ever made.
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.
Smoked beers are truly awesome 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.
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