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.
Ryan Michaels runs brewing operations at McKenzie Brew House, a small chain of brewpubs in suburban Philadelphia, but beer drinkers across the country seek out his work.
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.
The recipes that follow use the braising technique while showcasing global cuisines with different proteins. The chosen beers enhance the dish by bringing their own flavor profiles to the recipe, creating a wonderful sauce to be served over the final plate.
The Baltimore-based brewer, who produces adventurous ales on both sides of the Atlantic, sees some advantage in not having a home. Nothing about his Stillwater Artisanal Ales project is straightforward, from the beer in the bottle to the labels outside.
Summer markets are full of wonderful ripe fruits that are perfect for fresh, seasonal desserts, making this season the perfect opportunity to think about which styles of beers will enhance what Mother Nature has created.
Patrick Rue founded his California brewery, The Bruery, to make the types of high-quality beers he enjoys drinking. They’re also the types of beers that challenge the palates of the most passionate craft beer drinkers.
Geography and history explain why the Farmhouse Ale tradition has stayed alive in Nord-Pas-de-Calais or northern France. Also known as the Bière de Garde region, this area is nestled right against the Belgian border.
Similar to the origins of IPA, Saisons were and are highly hopped. Add the existence of wild yeast in the process and the result is a finished beer that is quite bitter and tart.
In these recipes, beer is used not only to add liquid to these delicious soups, but the brew’s style adds extra-subtle flavors that cannot be created from a spice rack or other ingredient.
Halfway through his 40s, Bob Sylvester and his wife launched a tiny shoestring brewery in a warehouse near the Gulf of Mexico. Saint Somewhere is a tiny, one-man, Belgian operation, but it has attracted a nation of ecstatic customers.
Just as leaves fall from trees every autumn, beer enthusiasts drop everything for pumpkin ales. To celebrate the cornucopia of harvest, we’ll look at how to brew typical and atypical examples of the style.
