Learning about beer and food can be a ton of fun. Any beer pairing dinner will feature lively interactions carefully put together to show off the best in the beer, and if you’re paying attention, you may pick up on a few general principles and a few hints and tips. But what if you want... View Article
A renaissance blossomed in American restaurants throughout the mid-1990s. The Food Network had just launched, and notable chefs were becoming household names. It was a time of growth, experimentation, education and sophistication in the culinary industry—a community that gained a steady foothold during the decade. Diners hungered for new and exciting flavors, farm-fresh ingredients and... View Article
One of Wisconsin’s newest breweries is drawing upon some of the state’s oldest traditions. Operated by the Wisconsin Historical Society, Old World Wisconsin in the town of Eagle allows visitors to explore more than 60 historical structures across hundreds of acres of Midwestern landscape, staffed by volunteers depicting daily 19th century life. To commemorate the... View Article
For a decadent dessert that can be either prepared or paired with maple beers, look no further than this recipe for stout pecan fudge. Opting for a barrel-aged stout provides an additional depth to the fudge’s richness here, and chopped pecans give a seasonal crunch that makes this one an all-too-easy dessert for the cool... View Article
Here’s a duck dish that’s not only easy to execute, but also enjoyable any time of the year. The savory richness of the duck breast and nutty flavor of the crisp duck skin pair well with the beer gastrique (for which we used Ecliptic Brewing’s Comet Calala Passionfruit Imperial Wit). The tartness of the gastrique cuts... View Article
Peroni Nastro Azzurro had quite the summer last year. The pale lager was spotted at rooftop pools and patios at luxury hotels on South Beach and in Beverly Hills, and was snapped by paparazzi at The House of Peroni event during New York Fashion Week. Those photos showed the beer not in its iconic green... View Article
Fonta Flora Brewery’s Todd Boera has brewed with a variety of locally-grown ingredients, from carrots and kiwis to grain and even bread. What he hasn’t had the luxury of brewing with, however, is space. At the brewery and tasting room in the Appalachian town of Morganton, North Carolina, Boera brews on a 3.5-barrel system. The... View Article
It was toward the end of September 2006, and a 64-year-old Englishman was making his way through the Denver airport. He was rotund, with an ample belly and shaggy grayish hair spilling in curls from every part of his scalp save the balding front. He sported a similarly grayish beard that seemed in need of... View Article
Fruit and herbally enhanced beers can be pretty polarizing, but one style that often gets a pass among even some of the staunchest purists is the Berliner-style weisse. While plenty of drinkers prefer the tart, sessionable brew au naturel, there’s a disproportionate number who are happier to have it with slightly sweet and colorful accoutrements.... View Article
