Category: Food & Drink

Sage Advice: Homebrewing a Savory Tripel BYOB by

This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.

pFriem Family Brewers’ Sour IPA Beer Reviews by

The controlled acid profile in this kettle-soured IPA allows the desired hoppy, fruity, and sour elements to be distinctly noticeable yet still play well together.

Walking Tree Brewery’s Red Wine Barrel-Aged Barnacled Manatee 2017 Beer Reviews by

Beginning with the Walking Tree’s Barleywine from the year prior, the 2017 barrel-aged edition of Barnacled Manatee spent eight months in French oak red wine barrels from Napa.

Midnight Negroni, a Beer Cocktail with Serrano-Infused Gin and Stout Foam Kindred Spirits by

Pedal Haus Brewery’s Midnight Negroni is a warming cocktail designed to be sipped on crisp autumn nights spent by the bonfire.

Thai Red Curry Soup with Belgian Ale Sauce Cooking with Beer by

A Thai red curry paste serves as a flavorful base for a hearty lamb and noodle soup recipe enhanced by the esters and phenols of a Belgian-style ale.

There’s Nothing To It: Get Creative with an Easy-to-Modify Wheat Ale Recipe BYOB by

Catch the homebrewing bug (or pass it along) with this easy-to-modify wheat beer recipe that can be personalized with hops, fruit, or spice additions.

Highland Park Brewery’s Yard Beer Batch 4 Beer Reviews by

Part of the Yard Beer series from Highland Park Brewery, Batch 4 is inspired by ingredients found growing in neighborhood yards, including black limes and sour flowers.

Birrificio Ex Fabrica’s Oro Nero Beer Reviews by

Oro Nero is quite drinkable for a slightly bigger beer; the dryness sets in but the flavors don’t fade as quickly as they do in other beers.

Chocolate Trio: 3 Pairings Table Mates by

Chocolatier David Briggs, known for incorporating savory ingredients like bacon, Parmesan, and olive oil into his bittersweet confections, pairs sweets with a tart wheat, an Imperial IPA, and a Flanders Brown Ale.

Cooking with Stout: Marinades, Beans, and Dessert Cooking with Beer by

Learn to layer Stout’s smoky, roasty flavors with recipes for a zesty citrus marinade, an earthy ham and bean side dish, and a savory blackberry jam.

Fruit of the Vine: Homebrewing with Grape Must BYOB by

Grape must—either a canned concentrate or direct from a local vintner—mingles with Belgian yeasts to create a magical Saison with little extra effort.

Dock ‘n’ Stormy, a Beer Cocktail with Rye IPA Kindred Spirits by

A twist on the classic Dark ‘n’ Stormy cocktail, this recipe pairs the kick of ginger beer with the spicy, dry notes of a rye IPA.

Beer-Soaked English Trifle Cooking with Beer by

Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.

An Uncanny Invention for Home Canning BYOB by

Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.

Cellar West Artisan Ales’ Sapience Beer Reviews by

Sapience’s mélange of ingredients includes pink peppercorn, coriander, honey-like specialty malts, acidulated malt, and American hops.

Banded Horn Brewing Company’s Greenwarden Beer Reviews by

Made with fresh-cut spruce tips, Banded Horn’s Greenwarden is by far one of the most drinkable versions of a spruce beer, and very much worth the hunt.

War Horse Brewing Company’s The Big Broadcast Beer Reviews by

The Big Broadcast’s bitterness is at a perfect level to let the hop flavor shine while still keeping this brew in balance for the style.

Three-Cheese Board: Pairing French Varieties with Dubbel, Imperial Stout, and Wild Ale Table Mates by

Three cheese and beer pairings, by Steve Jones of Portland’s Cheese Bar, are a study in complementing and contrasting flavors.

The Spencer Brewery’s Monks’ Reserve Ale Beer Reviews by

Monks’ Reserve Ale is definitely not your typical Quad. It’s different. Done their way. And very American.

Cucumber Salad with Za’atar Cooking with Beer by

A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.

Congress at Home: Basic Malt Evaluation for Homebrewers BYOB by

Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.

Meadowlark Brewing’s Fungus Shui Beer Reviews by

Fungus Shui is truly an “aha!” beer moment that all gastronomy geeks must try.

Hop Butcher For The World’s They Who Bear Honey Beer Reviews by

This dry-hopped Pale Ale is all about nuances, and that’s something that makes it so much more inviting.

The Brewdriver, a Beer Cocktail with Vodka, Aperol, and Gose Kindred Spirits by

Aperol and Bauchant emphasize the orange citrus flavors in this take on the classic screwdriver cocktail, while a tropical Gose provides effervescence.