At Brick and Barrel, the Cleveland neighborhood taproom that launched in 2014, Karl Spiesman applies his wine-making background to classically inspired European ales executed with a creative American sensibility.
Brouwerij Rodenbach brewmaster Rudi Ghequire talks about the beverages that inspired a new beer designed to be paired with food: a Flanders Red aged for an additional six months on cherries, raspberries and cranberries.
There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.
Beer didn’t always take a back seat to wine. In the 19th century, British brewers were powerful people. The ales that made us famous, such as Porter, Strong Stout and India Pale Ale, ruled export markets every bit as much as Britannia ruled the waves.
There are still unknown beers and craft breweries out there that are slowly emerging to find a following in America. Take the new craft beers being produced in a country not typically thought of when it comes to beer: Italy.
Resveratrol, a chemical found in red wine, has been proven to reduce heart disease and curb some cancers in lab animals, which makes red wine the darling of healthy-minded drinkers. But a group of students at Rice University might be knocking red wine off its lofty pedestal.
Ten years ago, Vinnie Cilurzo and his wife, Natalie, brought aggressively hopped beer to the heart of California’s wine country. Since then, they’ve taken Russian River Brewing Company independent, won an unimaginable number of awards and launched a revolutionary line of barrel-aged sour Belgians.