Looking to tap into the huge demand for India Pale Ales, the monks of Saint Joseph’s Abbey in Spencer, Mass., say they have brewed the first Trappist IPA in the long history of monastic brewing.
Although fruit styles only make up 1.5 percent of the total sales in the craft IPA category, the number of brands has increased, according to Chicago-based consumer insights company IRI.
The crisp hoppiness and super dank fruit notes of Voodoo Brewing Company’s Good Vibes IPA combines with Bluecoat Gin and Bonal, a French aperitif wine, in this beer cocktail.
The beer consuming public wants us to turn everything into an IPA. I love a good IPA, but we’ve hit a point where if a beer isn’t an IPA, regular folks just don’t buy it.
Long known for its use in Guinness Draught, nitrogen is showing up more often in a variety of beer styles, from Stouts and Porters to White Ales and IPAs.
The Age of IPA has signaled an end of creativity and experimentation. Based around a handful of hot, new hoppy styles with similar characteristics, we’re in a time of creeping homogeneity.
Aaren Simoncini launched the Beer’d Brewing Company as a vehicle for delivering fresh, creative, and locally brewed beers to his corner of southeastern Connecticut. Exponential growth has led to Beer’d growing deeper, not wider.
These South American croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt and fat, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs and savory cheesy gougères).
What’s wrong with unfiltered beer? Nothing, traditionally speaking. Grains like oats and wheat, which brewers have used for hundreds of years, are known for rendering cloudy beer. But when it’s a hazy American IPA, people start arguing.
Nick VanCourt brews beer in Michigan, which means his peers are some of the best the US has to offer. He’s stood out by keeping his beers grounded in a sensibility that’s more European than brawling American.
Canned beer is more flexible for outdoor activities where bottles have never been a good idea due to their weight and the danger of broken glass. So here are several recipes, all using canned beer, which are perfect for that long weekend trip to your favorite camping spot.
For the last five years, in spite of high taxes and long shipping times, American beers have found their way into the hands of curious Brazilian drinkers and motivated Brazilian brewers.
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.
This beer cocktail is Bardenay Restaurant and Distillery’s homage to the boozy Goaßmaß (goat stein), a Bavarian cousin of the shandy that mixes wheat beer, cola and cherry liqueur.
In just a few weeks, a well-meaning loved one is going to hand you homebrewing supplies. No doubt, you’ll have questions. I’m here with answers and “wisdom.”
A massive IPA put Albuquerque, New Mexico’s La Cumbre Brewing on the map. But Jeff Erway, La Cumbre’s founder and brewer, likes to focus as much on fine-tuned classic styles (a Hefeweizen, a Pilsner, a foreign-style Stout) as he does on show-stopping hop bombs.
A lot of beer burnout these days stems from our near incessant need to seek out the new, the exciting, the fresh and undiscovered in beer. As with adult relationships, this pattern of promiscuity ultimately leads to an inability to forge a real, lasting connection with a single, satisfying brand.
While it’s a testament to the evolution of craft brewing that many new brewers believe themselves capable of making the world’s best beer, the likelihood that they will make good beer, let alone world-class beer, in their earliest efforts is exceedingly low.
Its location near the equator, the amount of sun, and the length of its seasons make Brazil rich in fruits, vegetables, herbs and spices. Brazilian ingredients are fairly easy to acquire and these dishes pair wonderfully with many types of beer.
