The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and the chef’s Southern roots in eats that pair well with beer.
As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.
As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.
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.
Many of us treat brewing like a solitary act and can’t see intruding on someone else’s session. Remember though, for most of history, brewing was taught through apprenticeship. Showing is a massively effective way to teach the craft.
The story of the world’s first Leafcutter Ant Saison starts in the days leading up to São Paulo, Brazil’s O Mercado, an epic gastronomy fair that brings together more than 20,000 foodies, chefs, restaurateurs and a handful of brewers.
Poke is a local Hawaiian dish; the word means “to slice or cut into cubes.” Think sashimi-quality raw tuna made into a fresh salad. The addition of Kona Brewing’s Big Swell IPA or Lemongrass Saison to the marinade adds a citrusy brightness to the fish.
On Memorial Day, we honor the brave soldiers who have died serving in the US military. But the holiday has also come to mark the start of a new season, which we might boil down to the three S’s: sun, seersucker and Saison.
I first encountered Saison around 1997 at my local brewpub, and I’ve been deeply obsessed ever since. There isn’t nearly enough space in this column for all my thoughts on the style, but hopefully these notes on my brewing process will help make those notorious yeast strains work for you.
Gordon Schuck didn’t plan on jumping from brewing at home to running his own production facility. But when Schuck, a decorated homebrewer, got out of the Siebel Institute and returned to his native Colorado in 2009, he opened up Funkwerks with Siebel classmate Brad Lincoln, and brought Belgian farmhouse traditions to the high plains.
Throw a party for spring: an ode to new love and Saison. This beer style means “season” in French (the language of love), and has come to represent a distinctly refreshing category of light ales. Hence, the spring equinox on March 20th will mark the release of these crisp, zesty beers from many breweries.
Dumplings can range from simple to complex in flavor, texture and ingredients. Influenced by international cuisines, these versatile pouches come in many shapes and sizes and can be steamed, boiled or fried. Here are a few recipes that use beer.
Good, quality ramen is not hard to make at home. This dish offers any chef the opportunity to be creative with all the possible variations that can be conjured up … and, of course, it is great with beer.
As innovations in craft beer yield new styles and ever-more complex flavor profiles, the most creative mixologists in the country have added beer to their palette, and the results are packed with inimitable flavors and textures.