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Written by Ale Street News
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Heartland and Iron Hill are two successful brewpub chains with multiple stores, the former located in New York City, the latter in Delaware and Pennsylvania. We figured they must be doing something right, so we asked their chefs to each share a seasonal recipe.
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Extreme Beer, Gourmet Food, Beer Cuisine: But what about when you just want a burger and a brew? |
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Written by Stephen Beaumont
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Our story begins in the not-too-distant future, at a high-profile restaurant in New York City. The design is cutting edge, pieced together by the latest style darling of the Big Apple moneyed elite, who not surprisingly also make up the vast majority of the clientele; the food is the latest and greatest in town, cagily crafted by the star-chef-du-jour, just hired away from a Vegas hot spot; and on the table…is…beer.
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The Brew Chef Corner: Stuff It! Please... |
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Written by Timothy S. Schafer
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Of course I mean that in the nicest way! I love to stuff it especially when "it" refers to meat.
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Brewchef Going Brew-Nanas! |
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Written by Tim Schafer
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All monkey business aside, bananas and beer actually work together very well. The essence of banana as a flavor characteristic is apparent in Bavarian style Hefe-Weizen. Banana, spice such as clove are pleasant nuances to this versatile style.
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The Brew Chef Corner: Pork Fat Rules |
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Written by Timothy S. Schafer
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Slim chance any of you will ever hear me yell out "Bam" when I am cooking. Sorry Emeril. But I will steal the "Pork Fat Rules" slogan because he is on the money with that one.
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Homebrewers Corner — Scotch Ale |
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Written by Paul Sullivan
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Everyone gets into ruts occasionally, and we homebrewers are no exception. Every once in a while, it’s good to shake things up and brew something completely different, just because we can, because we’re homebrewers.
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Homebrew Corner: Extra Special Bitter |
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Written by Paul Sullivan
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ESB, which is an acronym for Extra Special Bitter, hasn’t become quite as well known as its 3-letter cousin IPA, but this style, first introduced by the Fuller’s brewery as a winter beer in 1971, has become the best known of the three styles of English Bitter. It has inspired many professional and amateur brewers to attempt to brew something akin to the original, often with great results.
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Written by Karl Mende
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Primo pia, that’s Hawaiian for Primo Beer. What a paradise!
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Champagne as Good as Gueuze |
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Written by Stephen Beaumont
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Quick Quiz: Name two beverages, one grape- and the other grain-based, that bear a surprising similarity to one another. No, it’s not wine and barleywine, and neither is it port and porter, since I’m talking about taste rather than nomenclature.
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Welcome to Craft Brewing’s Third Wave — Grab a goblet! |
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Written by Stan Hieronymus
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"Belgian-style ales are hot," Ray Daniels, Brewers Association director of craft beer marketing, said last October at the Great American Beer Festival. "I’ve begun to refer to them as the Third Wave." He explained German and British styles were the first two waves.
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Panel Tasting — Coffee Stout |
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Written by Paul Sullivan
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Beer brewed with coffee. The two beverages seem like opposites, and most of us are used to thinking of them that way.
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Panel Tasting: Scotch Ale |
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Written by Paul Sullivan
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It’s funny how some beer styles that have always been in the background come to the forefront as others recede. Scotch ales used to be produced by just a handful of Scottish breweries, but now it's become a favorite style of many domestic breweries and brewpubs.
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