Sapience’s mélange of ingredients includes pink peppercorn, coriander, honey-like specialty malts, acidulated malt, and American hops.
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.
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 and beer pairings, by Steve Jones of Portland’s Cheese Bar, are a study in complementing and contrasting flavors.
Monks’ Reserve Ale is definitely not your typical Quad. It’s different. Done their way. And very American.
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.
Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.
Fungus Shui is truly an “aha!” beer moment that all gastronomy geeks must try.
This dry-hopped Pale Ale is all about nuances, and that’s something that makes it so much more inviting.
Aperol and Bauchant emphasize the orange citrus flavors in this take on the classic screwdriver cocktail, while a tropical Gose provides effervescence.
Barley flour, hopped strawberries, and Witbier curd boost the flavor in strawberry shortcake without sacrificing the classic dessert’s nostalgia factor.
This 2.4 percent ABV Porter is packed with nutritious—and tasty—ingredients like flaxseed and figs intended to help boost a new mom’s milk supply.
An American Wild Ale fermented with marionberries and boysenberries, SLOambic’s tasting experience recalls a “funky berry pie.”
Impressive all around, this is the kind of sour you want to have in your fridge at all times.
Randyl Danner, Beer Kitchen’s Certified Cicerone, suggests three pairings to accentuate the salad’s fresh flavors.
In this margarita-inspired cocktail, Sauza Tequila and Cointreau set the base, while Scrappy’s Lavender Bitters provide a floral twist and Hefeweizen adds bubbles.
These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.
Scaling up a batch of Wry Smile Rye Pale Ale from 5 to 10 gallons tests a skilled homebrewer’s patience—and his muscle memory.
Despite its high alcohol, Track #8 is an insanely drinkable beast of a beer that’s been tamed for your enjoyment.
The nitro works well in Ode to Mercy—just enough to enhance the mouthfeel without tempering the toasted malt flavor or the bitterness and roastiness of the coffee.
The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and the chef’s Southern roots in eats that pair well with beer.
A bourbon base combines with two decadent liqueurs and a roasty Chocolate Porter in a sweetly balanced, yet indulgent, beer cocktail.
Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.
Add fresh chile to a Rye Brown Ale in one of three ways to achieve character that ranges from subtle pepper flavors to tongue-scorching burn.