Beer-articles 908

Once again, Connecticut Magazine has compiled its Top Restaurants for 2026, with updated rankings that celebrate the best dining experiences in the state. This year, a panel of food experts reviewed a variety of categories, providing insights into not just the top cuisine but also standout selections for desserts, romantic ambience, and particularly beer selections.

Top Restaurants for Beer Selection

1. Blind Rhino

   • Address: 15 N. Main St., Norwalk
   • Phone: 203-956-7243

2. The Ginger Man

   • Address: 64 Greenwich Ave., Greenwich
   • Phone: 203-861-6400

3. Brewport Brewing Co.

   • Address: 225 Frontage Road, Bridgeport
   • Phone: 203-612-4438

4. Dockside Brewery

   • Address: 40 Bridgeport Ave., Milford
   • Phone: 203-693-3900

5. World of Beer

   • Address: 73 Isham Road #B-30, West Hartford
   • Phone: 860-904-2124

6. Eli Cannon’s Taproom

   • Address: 695 Main St., Middletown
   • Phone: 860-347-3547

7. Willimantic Brewing Company

   • Address: 967 Main St., Willimantic
   • Phone: 860-423-6777

In addition to the beer selections, Connecticut Magazine also highlighted the 27 Top New Restaurants in Connecticut, offering food enthusiasts plenty of options to explore.

For more details, check out the full list of top restaurants and their unique offerings in the Top Restaurants for 2026 at Connecticut Magazine.

The Chicken and Beer Festival is making its return to downtown Indianapolis for the sixth consecutive year, set to take place on Saturday, August 1, from 12 p.m. to 6 p.m. at University Park, located at 325 North Meridian Street.

Founded in 2021 by EatHere CEO Bradley Houser, the festival has grown significantly, attracting thousands of attendees each year while maintaining its commitment to supporting local food and beverage entrepreneurs. Event organizers confirmed that 100% of the revenue generated goes directly to the participating businesses.

Ticket Information

The festival has introduced changes to the ticketing structure. Instead of traditional VIP and General Admission tiers, attendees can choose between free entry tickets and tasting tickets. The free entry ticket allows access to the festival grounds but doesn’t include tastings; food and drinks can be purchased directly from the vendors.

For those interested in tastings, tickets are available which include five food samples and four drink samples during a designated tasting window from 12 p.m. to 3 p.m. Following this period, vendors will continue to sell food and drinks directly to attendees.

"This shift reflects the festival’s continued focus on affordability and access—removing barriers for guests while still delivering a high-quality tasting experience," a festival spokesperson stated in a news release. Unlike many events that charge separately for entry and food, the Chicken and Beer Festival aims to create an inclusive environment for all visitors.

Free and tasting tickets can be obtained online, with tasting tickets priced at $40, although early bird tickets are currently available for $25.

What to Expect

Guests can anticipate a diverse lineup of offerings from more than 30 local chefs. The list of participating vendors will be released closer to the event date. Additionally, the popular Hot Wing Challenge will return this year, complemented by live music and entertainment throughout the day.

For those looking to join the festivities, tickets and additional information can be found on the Chicken and Beer Festival website.

Although you might not be intentionally rude, there are certain behaviors in breweries that can be frowned upon. One significant faux pas, as highlighted by Bryan Selders, the brewing manager at Delaware’s Dogfish Head Craft Brewery, is asking for too many samples of individual brews. While it’s acceptable to request a taste before committing to a full pour, overdoing it can turn heads and draw judgment from both the staff and other patrons.

Selders points out that while most breweries allow for a couple of complimentary tastes, constantly requesting more can annoy busy servers who are trying to accommodate other customers. Moreover, it’s important to consider that every small sample adds up, and excessive tasting can feel like you’re drinking on the establishment’s dime without making a decision.

To navigate this situation more gracefully, Selders offers two practical solutions. First, consider ordering a beer flight, which typically consists of four to five small pours. This approach allows you to sample a variety of brews and is often viewed positively by both staff and patrons, provided you do so during less busy hours to minimize disruptions.

Alternatively, if you’re feeling brave, simply ordering a full glass of one beer can be the simplest solution. This gives you the opportunity to explore the beer fully, appreciating how its flavors develop as you sip and enjoy the ambiance of the brewery.

Being considerate of the staff and other customers not only enhances your experience but also helps maintain a friendly atmosphere for everyone enjoying the craft beer scene.

An annual event, the Gulf Coast Beer, Bacon, and Beyond Festival, found a new home this year in Long Beach, drawing crowds seeking to enjoy a variety of bacon, beer, and barbecue creations. The festival took place over the weekend at the Long Beach Town Green, where attendees could enjoy an open-air atmosphere filled with delectable food and beverages.

Organizers reported that the relocation to Long Beach was a success, with proceeds from the event benefiting the Mississippi Heroes Foundation, supporting local initiatives. The festival continues to celebrate the vibrant culture of the Gulf Coast while highlighting community engagement through its fundraising efforts.

For more information on the festival and its charitable impact, visit Mississippi Heroes Foundation.

Ginger beer has a rich history in the culinary world, tracing back to its creation in Yorkshire, England, during the 18th century. While it is commonly associated with cocktails like the Moscow Mule and Dark ‘n’ Stormy, it is also prized for its potential health benefits—particularly in aiding digestion and alleviating nausea. More surprisingly, ginger beer can elevate your cooking, especially when marinating pork chops.

The flavor profile of ginger beer is distinctively sweet and tart, with a fresh ginger heat that provides a unique spice—less about heat and more about a refreshing sharpness. Compared to ginger ale, ginger beer packs considerably more punch. Its acidity and carbonation help break down tough muscle fibers, resulting in wonderfully tender pork chops. As an added benefit, the sugars in ginger beer will caramelize during cooking, enhancing the flavor and giving a mouthwatering color to the meat.

For best results, marinate your pork chops in ginger beer for an extended period, preferably overnight. This marinade is most effective when combined with additional ingredients like minced garlic, soy sauce, lime juice, fresh herbs, chili, and sesame oil.

Ginger beer doesn’t stop at enhancing pork; its versatility extends to other meats as well. Ribs, pulled pork, chicken, and seafood can all benefit from this flavorful marinade. For chicken, the caramelizing effect on the grill creates a delicious flavor profile, while for seafood, it’s essential to monitor marination time, especially with citrus added, to avoid overcooking.

Beef can also be marinated in ginger beer, making it a great option for steaks and roasts, or even added to corned beef dishes. If you’re looking for quality ginger beer, Fever Tree has been recognized as a top option among various brands.

For further culinary experimentation, ginger beer serves as an excellent non-alcoholic substitute for beer in a variety of recipes, including beer-battered fish or beer can chicken. By incorporating ginger beer into your cooking routine, you can introduce robust flavors to your dishes, making every meal a bit more exciting.

As snow fell over Billings, a group gathered around a fire pit outside 105 Brewing in the Heights to partake in a unique celebration on St. Patrick’s Day weekend: Bierstacheln, or "beer spiking." This centuries-old German tradition involves inserting a red-hot iron into a glass of dark beer, which heats the drink, creating foam and transforming its flavor.

Travis Zeilstra, founder and head brewer at 105 Brewing, expressed enthusiasm for the event, indicating it was something he had always wanted to offer and aspired to make it an annual custom. The practice originated centuries ago when drinkers would heat their cold beer with a heated poker from their stoves or fire pits, improving their drinking experience during winter.

“Adding the hot poker changes the flavor components, warms up the beer, creates a caramelized sugar or a toasted marshmallow flavor,” explained Zeilstra. This new experience makes each glass feel different.

Many patrons, including Heights residents Brenna Moloney and Anne Genereux, were eager to try out the beer spiking. They described it as a cozy and interesting activity, especially on a snowy winter day. “It was cool. It was super fun,” Genereux remarked after tasting the altered flavor.

Beyond the curiosity of beer spiking, the brewery has emerged as a vital community hub. Local residents Ron Pitsch and Duane Dittmer emphasized the significance of having a nearby gathering place, enhancing community ties. “It’s just so great to have this and to support the businesses here,” said Pitsch.

The establishment also hosts trivia nights, dance events, and community meet-ups, including a veterans group that gathers weekly. “The 105 really makes it happen for us,” said Pete Herzog, a member of the veterans group, appreciating the brewery’s accommodating nature.

Zeilstra noted that the brewery has been well-received by the Heights community since its opening, expressing gratitude for their support. As people partake in the ancient tradition of beer spiking, the sense of community and tradition at 105 Brewing continues to grow warmer.

A well-poured pint of Guinness is an iconic experience, renowned for its unique transformation and creamy head. For fans of this beloved stout, several surprising facts may deepen their appreciation for it.

Reduced Caloric Content Compared to Others
Many consume Guinness for its rich flavor without fearing extra calories; a 12-ounce serving of Guinness Draught contains just 125 calories, lower than Budweiser (145 calories) and Corona Extra (148 calories). This lighter profile surprises many who equate stout with high caloric counts.

Emergence of Guinness 0.0
In 2020, Guinness made headlines by launching a non-alcoholic version of its signature drink named Guinness 0.0. Utilizing a proprietary cold filtration method, this version retains the stout’s color, aroma, and flavor, quickly becoming a popular choice that could eventually surpass sales of the original.

Guinness’s Origins as Ale
When Arthur Guinness opened his brewery in 1759, he initially brewed ale, not stout. It wasn’t until later, especially with the creation of its now-famous Extra Stout in 1821, that Guinness became synonymous with rich, deep stout.

Brewed in Ireland and the U.S.
Pint lovers visiting Ireland enjoy Guinness Draught brewed at the historic St. James’s Gate Brewery in Dublin. Interestingly, the same brewery also produces the stout for U.S. markets, along with additional facilities in Chicago and Baltimore.

The ‘Split the G’ Game
Recently, drinkers have embraced a fun game called ‘split the G.’ The objective? To sip just enough from a freshly poured pint so that the remaining beer splits the “G” in the Guinness logo on the glass. Although this quirky activity has taken social media by storm, its origins remain a mystery.

These facts about Guinness not only enthrall beer enthusiasts but also enhance moments spent enjoying this storied beverage.

The craft beer industry is facing significant challenges as it approaches a plateau, with recent statistics indicating that more breweries were closed than opened in the United States for the first time in two decades. In 2024, there were 434 closures compared to only 268 new openings, and production also declined by 5% as reported by the Brewers Association.

At the 10th annual New England Craft Brew Summit, held on March 6, brewers from Maine discussed the evolving landscape of craft beer. With a packed ballroom eager to learn from each other, industry veterans shared their greatest failures alongside their successes. Sam Calagione from Dogfish Head, Rob Tod from Allagash, and Abe Furth from Orono Brewing provided insights into their most challenging moments, emphasizing the importance of learning from past mistakes.

New entrants to the market are nonetheless optimistic. Ryan Dunlap opened Argenta Brewing in Portland’s competitive beer scene in 2024, focusing on lagers in a market dominated by IPAs. He leverages social media to attract customers, highlighting the significance of digital marketing in the modern beverage landscape.

Seasoned brewers like Will Fisher of Austin Street Brewing pointed out the crucial role of community and fostering a welcoming environment in their taprooms. Breweries are not just about the beer but also about creating a gathering space that resonates with customers.

Byron Kern, another newcomer, runs Well & Good Brewing and expresses his dedication to his craft, noting the large workload involved but also the fulfilling feedback he receives from patrons.

These Maine breweries demonstrate resilience and adaptability, qualities essential for thriving amid uncertainty in the craft beer industry. Such collaborative spirit and community focus might just be what the craft beer scene needs to navigate the challenges ahead.

On March 12, 2026, Heineken introduced a new product called Heineken 0.0 Ultimate, a non-alcoholic beer that contains no alcohol, calories, or sugar. This launch marks a significant milestone as it becomes the first zero-calorie non-alcoholic beer available in the U.S. market.

This beverage expands on Heineken’s previous non-alcoholic offerings, including Heineken 0.0 and the Heineken 0.0 Cold Pressed Lime variant. The company aims to cater to consumers who desire a social drink without the dietary compromises often associated with traditional alcoholic beverages.

Recent statistics from the Brewers Association indicate a dramatic rise in the sales of non-alcoholic beer, which saw a 159% increase in sales and a 111% rise in volume from 2021 to 2025. Currently, non-alcoholic beer comprises 2.5% of the total U.S. beer volume, driven primarily by younger, health-conscious consumers and those exploring sober-curious lifestyles.

Maggie Timoney, CEO of HEINEKEN USA, stated in a news release, "We pioneered the U.S. non-alcoholic beer category with the launch of Heineken 0.0 in 2019 and are continuing to grow and invest with our newest innovations." She emphasized that Heineken 0.0 Ultimate provides consumers with even more choices without compromising taste. The beer is double-brewed, ensuring a balanced malty body with hints of fruitiness.

Heineken 0.0 Ultimate is tailored for consumption during daytime and active social settings, making it suitable for outdoor gatherings and sporting events. The product is currently available in select U.S. states, including New York, Texas, Florida, and several others, with more details available at their official site.

For those interested in discovering more about this pioneering product line, visit Heineken.

If you’re not familiar with shandy, it’s a refreshing beer cocktail made by mixing lager with lemonade or lemon soda, creating a light and sweet option to enjoy instead of beer alone. Originally popular in UK pubs, especially during summer, it has seen a resurgence in recent years. Germany offers a similar beverage called Radler, which utilizes any citrus soda, while in Spain, the equivalent is known as clara. When you order a clara in Spain on a hot day, you’ll be served a glass that’s half lager and half lemon-flavored tonic water — a delightful choice when it’s too warm for a standard beer.

Although the ingredients for clara and shandy are alike, the Spanish version is designed to be sipped slowly, reflecting Spain’s laid-back dining culture that values savoring both drinks and meals. Interestingly, the lemon flavor doesn’t overpower the beer; instead, it enhances the beer’s freshness, making it easier to drink.

How to Enjoy a Spanish-Style Clara at Home

You don’t need to travel to Spain to relish a clara; it’s simple to make at home with just two main ingredients. Start with a light, neutral lager, avoiding heavy beers like IPAs or porters. Traditional options include Spanish brands like San Miguel or Cruzcampo, but any light lager will work. Pair it with lemon-flavored tonic water or lemon soda — note that "lemonade" in Europe often refers to what Americans call lemon soda, such as Sprite or 7-Up. The carbonation from the soda is crucial for this drink.

To serve, ensure both your beer and mixer are chilled. Combine them in roughly equal parts, adjusting for your taste preference — more beer for bitterness or more soda for sweetness. This drink is best enjoyed during the day or in the early evening, particularly in hot weather, making it perfect for sipping on the beach or at a sunny patio before dinner. While not necessary, it’s often paired with salty tapas like patatas bravas or croquetas, enhancing the experience.