Montana is best known as Big Sky Country. Mention of this mountainous majesty of a state conjures up images of wide open spaces, free-flowing rivers and pristine views. Boasting more than 50 breweries, the state’s beer industry is strong and continues to grow, in the southwest region of the state in particular. A budding beer... View Article
I’m not talking about the bubbles swarming into foam on top of that IPA in front of you, but something entirely different. It’s the bubble inside which every one of us lives, traveling through the world looking out at our own personal version of reality as we drift through it. The Hindus came to this... View Article
Despite all the ingredients that go into this dish, paella can be simple to prepare. Adding the seafood at the right time ensures that it doesn’t become rubbery. Although paella is delicious any time of the year, there is a certain enjoyment that comes with serving it for a sunset dinner in the summer. Find... View Article
This story first appeared in the July 2015 issue of All About Beer Magazine. Click here to subscribe. At the heart of most brewery stories is a love of beer and brewing. While Door County Brewing Co. founder John McMahon certainly has that, there’s a more-practical reason he launched his brewery in 2013. He wanted... View Article
Take the smoker out for a spin and add a new twist to the otherwise deep-fried chicken wings. All About Beer Magazine asked Chef Seth Elgar of No Coast Reserve restaurant in Bloomington, Indiana, to share a recipe that, to him, embodies summer. He presents this spicy, sweet and smoky snack that is designed to... View Article
Wednesdays have always been an important day for us at Port Brewing. When I launched this venture (with my three other partners) back in 2005, we met every Wednesday from 4 to 7 p.m. to recap the previous week’s operations and, more importantly, agree on the long-term goals necessary to grow a brewery business. In... View Article
Finding the right food pairing for the beer in your glass can be difficult—especially when it comes to releases with special ingredients and diverse flavor profiles. So we asked Chef Todd Winer of Pastoral Restaurant in Boston and Chef Nels Benton of Bill Baker’s in Brooklyn, New York, to dig into two fresh, curious beers... View Article
Brewing Porters and Stouts (Skyhorse Publishing, Paperback, $16.95, 224 pp) is a love story. But not for the romantic or faint of heart. It is a rigorous and passionate investigation into the life of porters and stouts. Foster is the perfect person for this subject. He combines a scientist’s rigor for data with a beer lover’s passion... View Article
There comes a point in most homebrewers’ lives when they just want to step out from under the elementary brewing techniques. Perhaps this means moving from extract to all-grain. The change in processes seems relatively straightforward, but the results fail to meet expectations. Maybe they want to nail the perfect IPA or re-create something encountered... View Article
