From April’s Saison Day to National Lager Day in December, there’s a beer-centric holiday to celebrate just about every month. But do they make an impact?
Maine’s reputation as Vacationland, and millions of yearly tourists, have allowed a food and beverage scene to flourish here in a way normally reserved for huge metropolises.
As part of a broader effort to use regional ingredients in their recipes, breweries across the US are working with nearby maltsters to source more local grain.
While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.
As craft brewers push to distinguish themselves from Big Beer, revenue from higher-priced premium beers is increasing faster than any other craft segment. Will that make the $8 six-pack a thing of the past?
Central Provisions chef and co-owner Christopher D. Gould pairs three beers with smoked heirloom carrots sautéed to order in brown butter with fresh thyme, alderwood-smoked sea salt and chives.
Tria’s Taproom Wings are cured overnight in garlic powder, dried sage, cumin and salt, then preserved in oil for a second night before being fried to order. Finally, buffalo hot sauce is swapped for a green chile sauce made from tomatillos, jalapeño, Spanish onion, garlic, cumin, coriander and parsley.
Breweries who go ahead with designing and selling their own jerseys have had success with a targeted audience. Many craft drinkers are cyclists, runners and outdoor enthusiasts.
Goodwill among brewers doesn’t stop at the occasional tank or piece of advice. It’s an industry-wide culture that can be found at every stage—from conception of a brewery or beer to execution, to, yes, even consumption.
Create a Belgian-inspired Thanksgiving with four dishes that play with traditional flavors but inject a dose of the Flemish countryside to accentuate other flavor attributes.
Allagash’s Rob Tod recalls visiting spontaneous Belgian breweries with a group of American brewers, and wondering whether their techniques could be imported to the US.
Like its West Coast counterpart, Portland, Maine, boasts a world-class brewing tradition that’s rooted as far back as craft brewing’s history can stretch. Plus, this Portland also has lobsters and clams and flannel and some rather wicked accents.
While the packing and aging of beer in wooden barrels isn’t a new concept, the past decade or so has witnessed a growing trend in brewers experimenting with oak-aging every beer style under the sun.
Koelschip? An Allagash Lambic? Allagash Brewing Company explores new American craft beer territory with their authentic, spontaneously fermented Lambic.
If we see the value in a $5 cup of coffee, a $50 bottle of wine, or a $2 bottle of water, how can we not see value in a $10 barrel-aged beer or a $9 handcrafted six-pack from a small, local brewery?
