This is the type of beer that will confuse your senses. Jet black like a tropical stout, with the aroma of Pacific Northwest pale ale. Do you trust your eyes or do you believe your nose? Upon further review, and your first gulp, you realize that this is something different.
The leaves start turning, the first few crisp mornings appear and football begins to dominate your weekend plans. Fall has arrived and with it a mélange of beers that remind you of the fact that the harvest fuels the brewing process.
How green is your beer? We’re not talking about that St. Patrick’s Day brew you swilled back in March at some faux Irish pub. We’re wondering how environmentally friendly is your beer?
For several thousand years, brewers made beer without hops. But truth be told, hops are what separate beer from wine, sake, mead, whiskey, tea, cider, brandy and most other beverages that count on one basic ingredient as a flavoring agent. And for the majority of the time since the Bamberg Beer Purity Law was proclaimed in 1489 mandating that beer use only barley, hops and water, most brews were single hop affairs. Read More…
The United States Department of Agriculture’s food pyramid suggests that we all consume two to four servings of fruit daily. I’m relatively certain that fruit beers don’t qualify, but with a wonderful fruity lambic or wheat beer in hand, one can dream.
The next time you order a coffee or a chocolate drink, you might not be in a coffee house. Starbucks may not like to admit it, but a growing number of people are turning to brewers instead of baristas for their daily fix.
Tue May 15th, 2012
On Counting Beer
I found myself scrolling through a blog based on the goal of drinking 100 different beers in a month, an odd variation of the theme behind Julie and Julia. Put...
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