Brouwerij Rodenbach brewmaster Rudi Ghequire talks about the beverages that inspired a new beer designed to be paired with food: a Flanders Red aged for an additional six months on cherries, raspberries and cranberries.
Goodbye boring pub grub. As the role of the brewery has evolved over the last decade, so has the relationship between the beer being brewed and the food being served.
In Austin, Texas, Hopfields chef Sam Castrale takes inspiration from a traditional English breakfast for this hearty brunch dish, paired with with three Texas beers.
San Francisco’s Sessions at the Presidio beer evangelist Jordan Spaulding suggests three beers to complement the restaurant’s Mexican-inspired gnocchi dish.
Iron Horse Tavern was opened by the owners of Mountain State Brewing. As West Virginia’s young craft beer scene continues to grow, Iron Horse grows right along with it.
Jonathan Bender, author of the new baking and pairing cookbook Cookies & Beer, shares his picks to pair with vanilla brown butter-infused chocolate chip cookies.
Cask & Vine is a popular spot for locals in Derry, N.H. They come for the ambiance (soft lighting, no televisions, an oldies and jazz soundtrack) and the refreshing take on seasonal small plates. Oh, and there’s also 12 constantly rotating draft lines with plenty of local and regional beers.
In the past, including any alcohol options was enough to set a fast casual restaurant apart from competitors; now many chains are looking to customize their regional selections by offering local beers.
To complement a list that mixes German imports (think Schwaben Bräu, Hacker-Pschorr and Hofbräu) with North Dakota staples like Fargo Brewing and Drekker Brewing, Würst serves up loads of hearty German fare.
With the opening of Mantra Artisan Ales in Nashville later this year, Maneet Chauhan joins a growing number of well known chefs like Rick Bayless and John Howie who are turning their attention to the brew kettle.
Thanks to places like Bodega, Columbus, Ohio’s Short North is a revitalized district today. Outside, the 50-seat patio offers superb people watching on North High Street. Inside a long bank of windows, Bodega serves up 47 beers from sleek, stained wood tap handles at a rustic wooden bar.
In 1994, a new law allowed breweries to produce a minimum of 600 hectoliters per year. Microbrewing in Japan was born. Over 200 microbreweries sprang up in a few years. Today that number is half of what it was. Yet the beer culture in urban areas like Tokyo and Osaka is twice as strong.
Combine lamb with roasty Stout, cumin, parsley and sumac to create a delicious main course, or substitute Stout for a citrusy IPA in chicken and turkey köfte.
Finding a food truck parked outside your favorite brewery used to be a pleasant surprise. Now, breweries are taking the notion a step further by opening up their own food trucks.
Liver mousse is an easy-to-make, relatively inexpensive appetizer that can feed a crowd. Try one of these recipes for a Dubbel Prune Mousse or Stout Mushroom Mousse.
While researching his latest book, Cooked: A Natural History of Transformation, food and agriculture journalist Michael Pollan connected the dots from plants to grains, to our favorite victual: beer.
IPA adds a touch of bitterness and accentuates the gyro meat’s herb mix, while a Brown Ale increases the melanoidin malt complexity. A Stout gives the lamb flavor more depth.
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