by Amy Reiter in Drinks, News, February 17th, 2017
by Allison Milam in Recipes, February 3rd, 2017
It may seem as if America is becoming a nation of wine sippers — and it’s true that many of those who prefer wine today were more likely to opt for other kinds of alcoholic beverages a decade ago. But don’t worry, beer drinkers, because there are still more of you than there are of them.
Almost four out of 10 — 38 percent — of alcohol consumers over age 21 in the United States said beer was their beverage of choice, whereas 31 percent prefer wine and 28 percent like spirits/liquor most of all, according to a recent Harris Poll survey of 1,540 adults.
by Amy Reiter in Drinks, News, December 28th, 2016
If the word “six-pack” doesn’t conjure an image of chiseled abs, but rather a cardboard carton tailor-made for carrying frosty bottles of ice-cold beer, then you are on the same page as we are. Now, you might call us crazy, but we think that real-deal beer lovers don’t just drink a frothy beer straight from the can. Even if pouring one out for a recipe feels wrong, sacrificing one of your six brings hoppy, bubbly qualities of the brewery-bred beverage into some of your favorite foods.
Beer belongs in cake.
When you stir some beer into cake batter, a little magic happens. Take this Can o’ Beer Cake. Beer’s innately bitter and floral notes cut the sometimes-cloying sweetness of all that sugar and frosting, so you get a more complex, ultra-tender finished product. Once you get a load of this slice, browse the beauty of our five other beautiful beer cakes.
by Samantha Lande in Restaurants, August 31st, 2016
If you’re a beer drinker and variety is your thing, you’re in luck. You could now drink a beer from a different American brewery every single day for more than thirteen and a half years (13.5 years!) and never have to return to the same brewery twice.
That’s because, according to a recent report from the Brewers Association, a trade association focused on small and independent United States brewers, the number of breweries in the U.S. has climbed, as of the end of November, to a record-setting 5,005.
by Lauren Piro in Recipes, July 29th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Beer has long been the post-shift drink of choice for chefs, but it’s rarely been the front-runner for pairing with the food in their restaurants. That’s changing as chefs are experimenting with culinary brewing, focusing on the flavors and aromatics of the suds to pair with the specific cuisines that they serve. Seasonal produce, bold spices and pantry items are all fair game when it comes to seeking the perfect balance for a brew.
by Amy Reiter in Drinks, News, April 11th, 2016
Many of us love an ice-cold beer on a hot summer day. A few of your favorite cans or bottles can play a vital supporting role at a cookout (the star, of course, is still whatever you throw on the grill). But if you want to get a little more creative and nudge your beer into the spotlight, we’ve got a killer way to do it — gelatin-ify it.
by Dara Pollak in Holidays, Restaurants, March 12th, 2016
Brace yourself, beer purists. The market for flavored beers — whether pumpkin, habanero and jalapeno peppers, grapefruit, peach, chocolate or coconut — is growing fast. And millennials are largely responsible.
by Emily Lee in Drinks, February 6th, 2016
St. Patrick’s Day is a fun holiday to celebrate, but it’s become more socially acceptable to get drunk off of green beer and do a bar crawl than to actually sit down and enjoy some nice bar fare and a good beer. So, to break with that tradition, we asked chefs around the country to share their favorite Irish pub — no green bagels allowed.
by Amy Reiter in Drinks, News, November 27th, 2015
Game Day is one of the most divisive days of the year, but if there’s one thing that can loosen tightly-wound team alliances and unite us all, it’s booze. Recent Nielsen data shows that the week prior to the Super Bowl generated a nine-percent sales increase in beer nationwide — an impressive spike to be sure, but the same report indicates that the popularity of wine and spirits is also on the rise. The unofficial national beverage has some stiff competition, and perhaps a huddle is in order. Here’s the plan: Rather than piling your brews into a gigantic ice-filled tub, greet your guests with a fizzy (and budget-friendly) cocktail featuring your favorite lager or ale. We’ve got a potent michelada, citrusy beer punch and even a spicy ale-based Bloody Mary to bring beer back into the end zone.
Mauro’s Michelada Supreme (pictured at top)
Jeff Mauro serves this boozy creation in a chilled, salt-rimmed glass just like a traditional michelada, but with a few invigorating additions — namely, fish sauce, hot sauce and a generous dose of chile powder.
by Amy Reiter in Drinks, News, November 12th, 2015
Soon, when you grab a beer with friends, even if each of you orders a different brand, there’s a pretty good chance they’ll all be made by the same brewer.
The recently announced $106 billion acquisition of SABMiller (which currently makes Coors, Miller, Blue Moon, Hamm’s, Leinenkugel, Grolsch, Peroni and many others) by Anheuser-Busch InBev (Budweiser, Corona, Stella Artois, Beck’s, Leffe, Hoegaarden and many others) means that almost one-third — roughly 30 percent — of all beer sold across the globe will be made by a single massive company.
Soon even vegetarians and vegans will be able enjoy a nice pint of Guinness. That’s because the stout will no longer include traces of dried fish bladder.
Perhaps you didn’t know Ireland’s favorite beer featured fish bladder in the first place. Indeed, for 256 years, the stout has been filtered using isinglass, a fish byproduct used by some brewers to accelerate the settling of yeast in beer. Most of the bladder is filtered out in the process, but some residue — “minute quantities,” as Guinness put it — may remain.