Vanilla and Beer

September 22, 2017 No comments Article

stout You like beer (I assume, since you’re reading this now). You probably also like vanilla. It’s a flavor present in so many food products (usually sweet and/or rich) that we’ve all been basically conditioned to like it. But the mysteries of vanilla are many, and I’m here to give you a quick and useful rundown on the beautiful bean and how and why it’s used in some beers. So first, the basics.

Read More

Light Lager & Cucumber Salad

September 6, 2017 No comments Article

lager and cucumbers

It’s hot out. If you’re feeling like me, you’re seeking the most refreshing, cool, and satisfying foods and drinks right now. To me this means a lot of things, but at the forefront of my desire is a light, crisp and refreshing lager, an uncomplicated but clean and bright flavor profile, nicely carbonated and cold. Cucumbers are in season and are lovely and watery, calming and cooling. There’s no need to complicate them with a crazy dressing–a dash of lemon, salt and fresh pepper is often enough, although a sprinkle of sugar and dill fronds are my favorite additions. It’s all about balancing here.

Read More

Hop Growing Regions Pt. III: Germany

August 31, 2017 No comments Article

germany Ah, Europe. The birthplace of many modern types of beer and the motherland of cultivated hops. The first documented hop cultivation is from 936 in the Hallertau region of present-day Germany, an area that remains important in the global hop-growing outlook. In fact, according to the Brewers Association, 80-90% of Germany’s hops came from Bavaria in 2015 (and most from Hallertau, a mere 180 square kilometer area). Overall, Germany produces 60% of Europe’s hop crop and holds about one-third of the world’s hop-growing acreage, says the European Commission for Agriculture and Rural Development.

Read More

Scotch Ale & Shortbread

August 8, 2017 No comments Article

scotch ale and shortbread

It’s not a simple act to find a beer to pair with sweets and dessert. Beer doesn’t always play well with other sweet things, and can easily overwhelm or be minimized by dessert. The trick is to not only think about complementary flavors but complementary mouthfeel (texture) and body (richness) as well. You probably wouldn’t have great success in pairing a barley wine with a lemon sorbet, for instance, but a light-bodied brighter beer (like a tripel or a strong golden) would probably do just fine. So here I put rich, buttery (and rather crumbly) shortbread cookies alongside a malty, caramel-y beer for good effect.

Read More

Hop Growing Regions Pt. II: New Zealand

July 13, 2017 No comments Article

New Zealand’s hops have become some of the most coveted varieties for craft brewers around the globe. Sharing some similarities with both Australian hops and newer American hops (such as Mosaic™ or Citra™), NZ produces a number of tropical, bright, fruit-forward hops that are shaking up flavor profiles in beer. New Zealand currently exports 85% of its hop harvest and has been funneling a lot of dedicated time and funding into breeding and development programs for new varieties.

Read More

Strawberries and American Wheat

June 20, 2017 No comments Article

strawberries and wheat beer

Berry season is upon us here at last! This means: consistently warm weather is (hopefully) going to arrive soon, summer’s bounty is about to unfold, and the season for outdoor enjoyment of food and drink is here. I love so many summer fruits I can’t pick favorites, but some call to mind successful beer pairing options immediately, like strawberries, which I think go very well alongside an American-style wheat beer. That is to say, a wheat beer that doesn’t focus on a highly fruity, banana or bubblegum-like yeast note (like a Baviarian Hefeweizen might). Some breweries might call these American beers blondes to distinguish them from other maltier, less wheated pale ales.

Read More

Hop Regions Pt. I: Australia

June 15, 2017 3 comments Article

Australia produces around 1% of the world’s hop supply. Not a significant number by itself, but what is significant is their focus on breeding, development and global marketing. Most of the hops currently grown down under are well regarded by American and other craft brewers for their unique flavors and aromas and high alpha acid content (re: IPA appropriate). 

Read More

Hoppy Lager & Asparagus

June 6, 2017 Article

still life with beer and asparagus It’s asparagus season (and roses are in bloom). Rejoice! Asparagus is known to be a difficult food to pair with wine–notoriously difficult, even. Beer, however, is new territory. I chose a light-bodied, crisp lager that was well hopped with bright citrusy and piney hops to go with a simple blanched asparagus salad–a little lemon, nice salt and fresh pepper is really all you need, but a homemade mayo or aioli would be even more exciting.

Read More

An Overview on World Hop Growing Regions

May 31, 2017 No comments Article

Hops are an increasingly valuable agricultural product for breweries around the globe. Getting a grasp on changing acreage, trending varieties, farming practices and agricultural policies is critical as the number of craft breweries exponentially increases and macro multi-national beer companies shift territory and influence. This is not just relevant to those of us in the beer industry, however–consumers always benefit from a sharper focus on the big picture. When it comes to beloved consumables like craft beer, everyone should know not just what makes up the products they’re buying but also where those ingredients came from and why they’re significant. Knowledge makes everything taste bigger.

Read More

Saison & Olives

May 23, 2017 No comments Article

Ah, the lovely saison in springtime! What a good choice for bright days with breezes. Saisons span a very wide territory as far as styles go. Some are simple, table beers, some are very yeasty, fruity or spicy, some are even sour. There’s a lot of options for pairing–cheese is a great example, and spring vegetables are a good choice too. But today I’m interested in particular in pairing a light-bodied, non-wild saison alongside olives. Pick high-quality olives for this one, something from an olive bar with a range of flavors and brines–kalamatas in oil, castelvetranos, herb brined, cheese-stuffed–your choice. They all work in slightly different manners.

Read More
1 2 3 … 5