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.
Once seen as the ultimate expression of beer geekery, India Pale Ales have been at the vanguard of a communal palate shift, resulting in the wholesale embrace of all things hop.
Indian dishes exude exotic aromas and complex savory elements that can range from sour, bitter and astringent, to chili heat, to sweet, sometimes all within one single bite. Discover some of them with recipes for a mixed vegetable curry and an Indian rice pilaf.
The heat from this Thai Chile Basil IPA is tamed with a caramel cracker base, while a fruity punch of hops melds with lime leaves and a minty blast of Thai basil.
Jeremy Warren was pretty sure he’d be studying active ingredients for a living—he just didn’t think lupulin would be one of them. Brewing replaced his idea of becoming a pharmaceutical salesman, much to the joy of hopheads everywhere.
With little brand loyalty among craft beer consumers, knowing the brewer’s name or even the style seems less important than being drawn in by the creativity of an engaging brand name or story.
Fortunately, it’s a lot harder to mess up pig roasting than it is homebrewing. Yes, you can roast a whole pig for a celebratory occasion this summer, and here’s how.
After Hurricane Irene demolished The Alchemist brewpub in 2011, John Kimmich and his wife, Jen, have focused solely on tweaking Heady Topper at their production brewery, where they’re at capacity brewing 9,000 barrels a year—all of which is sold within a 30-mile radius.
Mediterranean cuisine is full of bright and bold flavors: lemon, garlic, herbs, yogurt, beans, grains and vegetables. These diverse regional ingredients pair exceptionally well with hoppy beers, which enhance those herbal Mediterranean flavors.
IPA wasn’t always a thing. During the early days of the Great American Beer Festival, the event’s much-lauded tasting competition didn’t even include the style. Brewers didn’t make it and probably didn’t even know what it was.
There aren’t too many places in Wyoming like Thai Me Up—the cozy, dimly lit Jackson Hole, Wyo., brewpub that pairs West Coast IPAs with Thai food and two big-screen televisions featuring kung fu flicks. Actually, never mind Wyoming; there aren’t many places like Thai Me Up anywhere.
Sean Lawson can brew, at most, around 600 barrels of beer per year. He is his only employee. He distributes his beers to a handful of local bars, bottle shops and farmers markets. Despite all that, his brewery, Lawson’s Finest Liquids, has built a cult following of beer drinkers clamoring for all the IPA and Maple Stout he can produce.
The Great American Beer Festival (GABF) is one of the largest events of its kind, and this year’s was the biggest yet: 49,000 tickets sold, and 580 breweries pouring 2,700 beers in the massive Denver Convention Center.
Harvest ales—beers with just-picked hops—are as old a tradition as you can find in the craft beer world, dating all the way back to the prehistoric year of 1996. This year, there was a concerted commercial effort to release fresh hops to homebrewers.
In a Rusty Apricot, the bitterness of an IPA is cut by the sweetness of cider, making for an excellent morning refreshment, or a gateway to hoppy beer for the non-indoctrinated.
What’s better than an ice-cold beer on a hot summer day? A frozen beersicle. Start with an IPA, a Sour, a Porter or a Stout, add ripe fruit or cocoa nibs, maybe some coconut milk, cream, and a touch of sweetener, and you have Paletas.
Today, Shrago’s still working a day job. But he’s also in the brewhouse on nights and weekends, churning out creative takes on American and Belgian styles for Long Beach, Calif., brewers Beachwood BBQ & Brewing. It’s a long way from the stovetop he started on.
Pale Ale wasn’t the only beer sent to India. It wasn’t even a majority of the beer sent. No, that honor belongs to a beer that’s been lost to history: India Porter.
