As I write these words, my oldest son is upstairs packing up his clothes to head off to college tomorrow.
Fuller’s London Porter (5.4%)—the nose features a dusting of mocha coffee and chocolate sprinkles, while the deep-throated notes of creamy
If only America followed the European model for vacation time and allotted seemingly 11 months to go on holiday, the
You pop open a bottle of Sierra Nevada Pale Ale, an old reliable that you’ve been drinking since the 1980s.
Is beer not good enough? Has no one made pitch-perfect hoppy ale? I mean, what if in the evolution of
“Look!” I cried, “The Cardinal’s back! It must be the black oil sunflower seed that I put in the feeder!”
Uinta Brewing Company recently unveiled its new logo offering the first glance of Uinta’s comprehensive redesign. Uinta’s custom designed and
Do a search on Youtube for “Schlitz Rafting Beer Commercial with Dick and Joe” and you’ll be treated to one
Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.
Our image of Brazil is exotic, tropical, and utterly wild, but there is a good deal more to this huge