More than 600 examples of Brut IPA have been added to the BeerAdvocate database in recent months. Can it hold the attention of beer enthusiasts or will demand sputter as drinkers return to West Coast IPAs and New England IPAs?
After 16 years doing field quality work for Duvel Moortgat USA and Boulevard Brewing Co., Neil Witte founded Craft Quality Solutions to end the era of shadowy shipping and handling, and answer the industry’s call to focus on quality.
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.
If you drink a beer, and your friends aren’t instantly notified about it, did it really happen? How is technology changing the beer drinking experience for so many enthusiasts, and why are they frantically sharing their experiences anyway?
Beer has long been associated as a gout trigger due to its relatively high levels of purine, an organic compound that, among other functions, helps form the base of human DNA. Beer gets the bulk of its purine content from brewer’s yeast, which has about three times the purines as baker’s yeast.
This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.
As smaller, independent breweries have steadily chipped away at the market share held by larger national or multinational competition, they’ve also found ways to move into spaces formerly controlled by Big Beer—like Major League stadiums.
Increasingly, sour beers—and the foeders used to produce them—are becoming a less-surprising feature among American craft breweries. And while larger breweries with connections acquire as they go, the demand for foeders among smaller breweries is only growing.
This cocktail was inspired by the classic Sidecar, a combination of spirit, curaçao and lemon. For a Kansas City twist, use smoked bitters and wheat beer from Boulevard Brewing.
Steven Pauwels left Belgium for Missouri nine years ago, bringing craftsmanship, tradition, and a relentless drive to experiment. Here’s how Boulevard became the Midwest’s largest independent brewer—and its most eclectic.
With all of the region’s successes and the outstanding and diverse beers available, I think it’s about time we give Midwestern brewers the praise due to them. They’ve got my vote for best in the industry.
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