Beer-articles 947

Oh, hoppy day! Whether you prefer lager, stout, pilsner or IPAs, brew lovers can all agree that National Beer Day is a cause for celebration.

The drink-devoted holiday falls on Sunday, April 7, and many restaurants and bars are brewing up deals to mark the special occasion. Here are a few that’ll leave you saying, “Cheers!”

On National Beer Day, Anthony’s Coal Fired Pizza & Wings is offering dine-in customers a 12-inch cheese pizza and draft beer for just $15. To cash in on the deal, simply mention the offer at the register at participating locations.

What goes better with wings than beer? To celebrate National Beer Day, Buffalo Wild Wings is pouring 22-ounce glasses of Coors Light for $5 all day.

BurgerFi is offering dine-in customers a cheeseburger and a draft beer for $10 on April 7 at participating locations. Simply mention the offer at the register to score the deal.

To celebrate National Beer Day, City Brew Tours is offering customers 10% off its in-person City Brew Tours (they operate in 20+ cities in the U.S.), the Beer of the Month Club (it features a new craft beer city every month delivered to your home) and Holiday Advent Beer Boxes. Simply use the code BEERDAY to cash in on the deal.

Feel like playing some games while you’re enjoying your beer? Dave & Buster’s will have $2 beer all day on April 7.

Dogfish Head has brewed up an offer just for TODAY.com readers! If you’re one of the first 50 people to visit Dogfish Head’s e-store and add this merchandise bundle to your cart, you’ll get a free shower beer holder and a bar of Dogfish Head beer soap (customers will need to pay the cost of shipping). Simply use the code DFHBEERDAY at checkout through April 12.

When you buy a pint at Dog Haus Biergartens on April 7, you’ll get upgraded to a liter at the following participating locations.

Arizona: Tempe

California: Alhambra, Long Beach, North Burbank, Old Pasadena

Colorado: Colorado Springs

Maryland: Bethesda, Dupont, Kentlands, Silver Spring

New York: Clifton Park

Texas: Arlington Highlands, Frisco, Richardson

Wisconsin: Ballpark Commons

When it comes to beer, variety is always best and GourmetGiftBaskets.com has plenty of gift baskets with several types of beer. The site is offering TODAY.com readers 30% off beer gifts through April 30 with the code BEERTODAY.

MonthlyClubs.com offers a variety of food and beverage clubs, including a beer club. The site is currently running the following sale, just in time for National Beer Day:

$10 off any 4-shipment order with the code SAVE10

$15 off any prepaid 6-shipment order with the code SAVE15

$30 off any prepaid 12-shipment order with the code SAVE30

Between April 7 — 13, Mr Brews is serving up $8 beer flights and other daily promotions to help brew lovers celebrate National Beer Day.

On April 7, Razzoo’s Cajun Cafe is serving draft beer for $4 a pint and $6 a mug.

Samuel Adams has a special offer for TODAY.com readers! The first 50 people to visit the Sam Adams e-store and add this merchandise bundle to their cart will score a free 16-ounce Perfect Pint glass and a branded bottle opener (customers are responsible for the cost of shipping). Simply use the code SAMBEERDAY at checkout through April 12 to take advantage of the offer.

Participating Taco Bell Cantina locations will have the following offer on April 7: Buy two beers and get two free tacos.

Have you ever wished that a pizza-flavored beer existed? No? Well, it does now. Tombstone and Voodoo Ranger have teamed up to create I(Pizza)A, a limited-edition pizza-flavored beer that goes on sale online on April 7.

Through National Beer Day, you can enter for the chance to win a four-pack of the new flavor and one of Tombstone’s new pizzas.

If you’ve ever seen Yard House‘s Half Yards (aka 32 ounces of beer), you know they’re pretty epic. The restaurant is selling them for $10 all day long on April 7.

The restaurant has an exciting offer for anyone celebrating their 21st birthday on National Beer Day. The first 50 individuals to DM Yard House proof of their date of birth will receive a fun surprise.

This article was originally published on TODAY.com

NATIONAL BEER DAY

Today, Sunday, April 7, is National Beer Day, and to celebrate one of the world’s oldest fermented drinks, there are lots of offers available so you can sample some frothy goodness. Remember to drink responsibly y’all!

Here’s a run down of some of the deals out there:

The restaurant chain boasting, in their own words, “The world’s largest selection of draft beer”, is offering $10 half yards on select house beers including Give ‘Em Helles, One Twenty Five Lager, Honey Blonde Ale, House IPA and Hazy IPA. They’re usually $15 or over.

You’ll find Yard House in over 80 locations round the U.S. but aren’t offering the deal in IL, MA, PA and Atlantic Station, GA. Offer times are restricted in TX, OH, VA and SC.

This nation-wide chain (1,287 locations across the U.S.) is offering a 22-ounce glass of Coors Light for five bucks.

$1.50 a beer. Yep, you read that right. Sea Island Shrimp House, with 7 locations in Texas, has $1.50 beers all day long on Sunday.

Fancy half price pours? Get down to the Crooked Pint, where they’re offering all their tap lines, with domestic beers, local crafts and seasonal brews at 50% off.

A post shared by Crooked Pint Ale House (@crookedpint)

Grab a BurgerFi cheeseburger and draft beer for ten bucks at participating locations when you dine-in. You’ll find BurgerFis mainly on the east coast, with lots in Florida, but they are dotted around a bunch of other places too now.

The Mexican-family-owned restaurant with locations around California has five-beer taster flights for $5 all day. That’s crazy compared to the usual $16 price. Needless to say, they do tacos too. Hold us back.

If you’re in Porterville, California, drop into the Eagle Feather Trading Post and get your beer at 10%.

April 7th is National Beer Day! Get 10% OFF ALL BEER starting Saturday April 6th through Sunday April 7th! Come on by and stock up on all your favorites!#EagleFeatherTradingPost#EagleFeather#TradingPost#Porterville#NationalBeerDay#Beer#Wine

Head to 10thandTerrace for $5 draft beers all day long on their fabulous rooftop terrace with sublime views over Raleigh, NC.

The Strat does a whole lot more than beer (anyone for crazy golf?), but if it’s beer you want then you’ll find half-priced pints & growlers at PT’s Wings & Sports, 108 Drinks, View Lounge and REMIX. They’ve even made a rhyme so kudos to them.

We’re making a weekend party out of #NationalBeerDay with half-priced pints and growlers at PT’s Wings & Sports, 108 Drinks, View Lounge and REMIX from today through Sunday. Some ales are red, IPAs are brown, join us some beers, and have another round!

Beer celebrations are taking place throughout Grand Central Terminal, with offers at Beer Table, Central Market New York, Grand Central Oyster Bar & Restaurant, Michael Jordan’s The Steak House, Shake Shack, Shiro of Japan, Tri Tip Grill and Zaro’s Bakery.

The Kansas City and Lawrence-based Pizza restaurant is offering deals, differing by location, on their signature canned Burlesque lager and Domestic Pitchers.

Head to the grocery store to get your beer and enjoy it in the comfort of your own home! Ibotta, the cash back and coupon company, are offering deals on a number of beers, including (last time we checked) a $3 rebate on Budweiser. (Regrettably, Ibotta does not offer their beer deals in AL, AR, HI, IN, LA, MO, NC, PA, TX, UT, or WV.) Registration is required.

Slickdeals has a $7.11 off deal for select beers at … have a guess. Yes, you guessed it. 7-Eleven convenience stores. That’s on a 12-pack of selected beers including Coors, Miller, Budweiser, Michelob, Modelo, Corona, Heineken and Dos Equis. Membership in 7Rewards is required.

Take a look at your local bars, pubs and restaurants’ social media accounts for deals and special offers to celebrate National Beer Day. If you can’t find anything, we suggest you visit your closest independently-owned bar and try a craft beer from a small, local business. America boasts an impressive array of small breweries that deserve our support, so go out and enjoy a drink.

The first National Beer Day was celebrated in 2009 after Justin Smith, from Richmond, Virginia, created a Facebook page to commemorate this day in 1933, when the Cullen-Harrison Act was enacted, overturning the beer prohibition. Full repeal followed with the ratification of the twenty-first amendment on December 5, 1933.

Interestingly enough, they are. Brewer Voodoo Ranger has collaborated with Tombstone Pizza to produce a limited edition Pizza IPA named, unsurprisingly, I(Pizza)A.

This beer carries a robust 7% ABV (which they like to refer to as a “slice of heaven”) and encapsulates the taste of a Tombstone Pizza. You can expect flavors including crispy crust, tangy tomato sauce, savory herbs and spices, and a final kick of pepperoni.

It’s a limited edition so might be hard to find, but we are at least curious to try it.

About the author

David Nelson

Scottish journalist and lifelong sports fan who grew up in Edinburgh playing and following football (soccer), cricket, tennis, golf, hockey… Joined Diario AS in 2012, becoming Director of AS USA in 2016 where he leads teams covering soccer, American sports (particularly NFL, NBA and MLB) and all the biggest news from around the world of sport.

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Cooking lean meat can be tricky since it tends to get tough easily, which is why brining chicken is so important. The task helps to preserve the chicken’s moisture so that it remains juicy as it cooks. We’re talking of a wet chicken brine, where the chicken is submerged in a mixture of salt and water at a ratio of one cup per gallon of water. Yet this mixture can be altered with the simple addition of beer for better results.

A plain chicken brine helps to preserve and even adds moisture to the chicken. This works through two processes. Once the chicken is submerged in brine, osmosis occurs. This involves water transferring from the brine through the membranes of the chicken’s cells. The second process, diffusion, sees salt (and water) move from the higher concentration in the brine and settle in the chicken, leveling out the distribution. Not only that, but the absorption brings out the flavor of the meat since salt is a flavor enhancer.

Similarly, chicken’s flavor is enhanced by beer. If salt-brining is the king of imparting flavors, beer-brining is the ace card. The beer, along with the brine, transfers its natural aromas along with salt so that it enriches the meat through diffusion. Tannins and acids in beer also help break down the chicken meat so it’s tender. Imagine the taste of chicken bolstered with hints of toasty, roast-y aromas and its meat falling apart so effortlessly — divine.

Read more: 13 Liquors Your Home Bar Should Have

To make a chicken brine, combine water, salt, and optional sugar in a pot and heat on medium until the salt and sugar dissolve. At this point, you can add any desired flavorings. For instance, you might introduce a wheat beer and preserved lemons for a unique citrus twist. Once everything has dissolved, take the pot off the heat and submerge your chicken in the brine.

Refrigerate the brined chicken for at least four hours or overnight. Before cooking, you can rinse the chicken or pat it dry with a paper towel. You can cook the chicken in whatever way suits your taste – poached, fried, or, our recommendation, herb-roasted. This combination of brining and roasting helps the chicken to brown nicely and imbues it with a deep, caramelized flavor.

If the idea of a beer-infused chicken brine doesn’t appeal, you could try making beer-can chicken instead. This odd-sounding technique involves grilling a chicken while it’s sitting upright with a beer can inside it, allowing the beer to evaporate and flavor the bird from the inside. Despite its unusual preparation, the results are fantastically flavorful.

You can find the original article on Tasting Table.

Beer, a globally loved alcoholic beverage, can be found in virtually every flavor imaginable, made from grains such as wheat, barley, or rice. One element, however, is much-feared if unexpectedly encountered – oxygen. Oxygen can either be beneficial or detrimental to your favorite foods and drinks, including beer.

While certain beers like lambics and slow-aged barley wines can benefit from controlled oxidation, it is generally viewed negatively by brewers. Oxygen exposure often results in a stale taste in beer – even in newly purchased ones. The flavor may be described as “wet cardboard,” “leather,” or any other vivid descriptor; stale-tasting beer is usually due to oxygen. The challenge for brewers is that it can occur at any point, from brewing to packaging.

Read more: 10 Of The Healthiest Beers You Can Drink

While it’s crucial to activate yeast during beer-making, it’s nearly impossible to avoid excessive oxygen exposure throughout the process. This is because beer isn’t brewed in a cold, lifeless vacuum like space. The trick lies in controlling it, as the more a beer oxidizes, the more likely it tastes stale. Oxidation can occur at any time, be it excessive mash stirring, inadequate splashing of the wort when recirculating it, or exposure when beer is packaged. Breweries can usually control it earlier in the making process, so most stale beer bought directly from stores likely suffered oxidation during bottling.

How you store beer also has a significant effect on this process, though. Oxidation increases as temperature goes up, meaning your beer will go bad faster if stored at room temperature or, worse, in the heat. Refrigerated beer isn’t just refreshing, it’s actually fresher.

There are, however, a couple of instances where too much oxygen does actually help in brewing. Chief among these is that oxygen is key to providing the flavor of lambic beers. There’s a particular strain of yeast known as Brettanomyces, responsible for beers like lambics and Flanders red ales, that converts ethanol and sugars into acetic acid when exposed to oxygen. Instead of creating a stale taste, this results in the strong taste lambic beer is known for. This takes time to reach its full effect, though, which is why, unlike most beers, lambics can be aged for up to three years.

Still, this is the exception rather than the rule, and oxygen typically harms rather than helps during brewing. If you’re stuck with a six-pack of skunky or stale beer, though, take heart that it could’ve been a lot worse. If it had instead continued to ferment after bottling, it could’ve fully detonated, like Trader Joe’s ginger beer once did.

Read the original article on Daily Meal

Hosts of “Las Vegas Morning Blend”, Elliott Bambrough and Jessica Rosado, engage in a discussion about the renowned Great Vegas Festival of Beer. Identified as Las Vegas’ top craft brew festival, it is slated to commence at the Downtown Las Vegas Events Center this coming Saturday, April 6.

Six-pack beer sales are declining as 12-packs and singles gain in popularity.

Joe Six-Pack might have to change his name.

Six-pack beer sales declined last year for both craft beer and beer as a whole, according to a recent recap and analysis released by the Brewers Association.

Nielson data cited in the analysis reveals 12-pack can sales have surpassed six-pack can sales both in terms of dollars and total volume of beer sales as the top beer format. In the craft beer arena, the six-pack remained the top-selling beer format but its popularity is waning: six-pack craft beer sales were down more than 12% for the year.

So how are people buying their craft beer instead?

If you’re a craft beer fan you might assume it is the popular four-pack 16-ounce cans, which seems as synonymous with craft beer these days as beards and plaid shirts — but you’d be wrong. The four-pack also dropped in popularity with sales by volume decreasing 7.3% over 2023. Instead, 12-packs increased in popularity along with singles, which were the biggest winners of the year, increasing by 2.2%. Surprisingly, singles actually surpassed four-packs in popularity over the past year.

Bart Watson, chief economist for the Brewers Association and author of the recap, predicts that we will continue to see the popularity of four-packs and six-packs drop. “In the same way we’ve seen consumers focus in on alcohol by volume (ABV) and specific occasions, hollowing out the middle of the ABV range a bit, I wonder if they are starting to do something similar with pack sizes,” he wrote in the analysis. “Six-packs are still the plurality of craft packaging, but they are now down to 43 share of volume. It’s likely that singles and 12-packs will pass them in 2024.”

It is all part of beer world that is rapidly changing. Beer sales are trending down overall as consumers are drawn to other types of alcohol. But craft beer has long been built on change. I still remember when some beer connoisseurs would look down on anything in a can as inferior. Those days are long gone and can sales overall continue to increase growing by 4% over the past year.

Personally, I don’t see anything too concerning for the industry in shifting pack-size format choices. I also love singles, it allows you to taste a beer without spending on a four-pack and I’m pleased that more breweries are providing them. The bigger 12-packs are also a tremendous deal when you wish to stack up on a beer you favour. However, as six-pack sales dropped, I do speculate what an average American drinker will pick for the weekend to sip when working on the machines of their ‘88 Ford Mustangs.

After all, Joe 12-Pack doesn't quite possess a nice ring to it.

Female beer brewer in Greenville, South Carolina talks about making strides in a male-dominated field

Visiting the local pub for a refreshing pint is a wonderful way to relax after a taxing day and engage in social activities. Naturally, there’s a unique pleasure associated with enjoying a frothy, foamy beer straight out of the tap as opposed to opening a fresh one at home.

What you may not realize though, is that opting for a draft beer at your local bar may not always be the wisest choice. Interestingly, when bartenders are off duty and out for drinks, they tend to steer clear of beers served this way. The reason being, draft beer lines are not cleaned as frequently as one might imagine, which can compromise the taste of your drink, making it less palatable. What’s worse, when these lines are not maintained regularly, they can harbor contaminants which may end up in your beer.

Read more: 10 Of The Healthiest Beers You Can Drink

According to the Brewer’s Association for Small & Independent Craft Brewers, tap lines (the system that delivers the beer from the keg to the tap) ought to be serviced every fortnight. If neglected, a variety of contaminants can begin to form within the lines. Yeast and mold are the primary culprits that cultivate on the parts of the tap system exposed to air, like faucets and drains. Both of these are typically difficult to spot in your beer, but when they multiply on the machinery, they can manifest as white or green growths. While usually harmless, mold can occasionally cause health issues, thus, it’s best to evade tap lines harboring these growths.

Beerstone, a deposit primarily made of calcium oxalate, is an important aspect to consider. This deposit tends to accumulate in your tap lines and at some point falls off, which leaves a residue in the beer you’re drinking. This residue can lessen the shelf life of your brew, and result in it having flavors that are unpleasant in nature.

Moreover, don’t ignore the role of bacteria. They can make your beverage smell like spoiled eggs, along with other foul smells. They can also induce sour, vinegary flavors and make your drink appear dull and opaque. All these factors can leave you with a brew that is far from being refreshing, especially if you are looking for a fresh one at the bar.

Draft beers are not the only alcoholic beverages bartenders tend to avoid while they are out for an enjoyable evening – wine falls into the same category. The problem here is it’s quite uncertain how long the wine bottle has been open, which leads to the possibility that it has been oxidizing for some time. Even worse, not all bars store wine bottles at the correct temperatures. These issues can compromise the taste of the beverage, and result in it changing color and acquiring nutty or vinegary flavors.

You might also want to reconsider opting for an espresso martini. Despite their dessert-like taste and visually appealing appearance for social media, most bars aren’t equipped with espresso machines. As a result, they resort to using substitutes, which don’t yield the same smooth quality.

Finally, another cocktail to avoid is anything batched. Like draft beer lines, the equipment bartenders use to make batch cocktails doesn’t always get cleaned as frequently as it should, leading to contaminants in the drink. When you go out for a drink, bartenders recommend a straightforward gin and tonic or rum and coke, which is a much safer option. Moreover, they’re not overly complex drinks that could be made below par during a rush.

Read the original article on Daily Meal

The correct beer and cheese pairings can be as iconic as the meticulously-curated wine pairing menus accompanying five-star dinners.

Since beer is produced with bitter yet fruity hops, the often piquant flavors can perfectly complement the herbal, nutty and earthy notes of many cheeses. In fact, for certain destinations around the globe, beer and cheese is the celebrated pairing of happy hour, like a perfect pint with a saison with Herve in Bruges, a pale lager with aged gouda in Amsterdam, or a Greek pilsner with feta cheese in Argos.

“It’s all about balance of flavors and intensities… creating a contrast that enhances both the beer and cheese flavors,” says Michael Oxton, co-founder of Night Shift Brewing, who exemplifies the sharpness of aged cheddar against the boldness of an IPA or the creaminess of brie to complement the complexity of ales.

Below, Oxton and industry experts share nine of their favorite beer and cheese pairings.

The strong flavors of blue cheese call for a more subtle pairing, such as the lighter profile of a pale ale. Sarah Real, owner and head brewster of Hot Plate Brewing recommends one of her preferred pairings: The Brewery at Four Star Farm Spring Mending American Pale Ale and Bayley Hazen Blue from Jasper Hill Farm in Vermont. “Spring Mending carries a citrus aroma but hints of the malt come through, setting a soft palette for the significant impact of the buttery blue cheese,” she notes.

As a cheddar ages, its flavors become bolder compared to the milder profile of less aged varieties. Consequently, robust flavors are vital to balance the salty and savory taste of a cheese, such as Tillamook Extra Aged. Michael Oxton, co-founder of Night Shift Brewing, states that a hop-forward beer like their Santilli IPA is the perfect pairing. “The robust, west coast flavors of Santilli complement the rich and sharp taste of the aged cheddar perfectly,” Oxton points out.

Real highlights that a New England IPA, such as Strong Rope Brewery Wolf Sweater, exhibits “fruity notes that harmonize well with the hint of bitterness and nutty flavor of Manchego cheese.”

For those who are convinced they don’t enjoy blue cheese, Christine Clark, a writer and cheese educator, suggests trying Kerrygold Cashel Blue paired with a Guinness. “The frothiness of the Guinness helps offset the buttery richness of the cheese, and the peppery bite from the blue mold is softened by the roasted notes from the malt,” Clark explains.

Originating from the village it was named after, Morbier is a semi-soft cow’s cheese featuring a rich texture with herbal undertones and a pervasive nutty, sometimes bitter, aftertaste. Real suggests pairing this cheese with Great Notion Puffery Lager, a Helles lager featuring Hallertau Mittelfruh hops, which is delivered from High Lawn Farm in Massachusetts. She describes the lager as clean and crisp, making it an ideal match for the sweet, grassy, smoky pepper-infused cheese.

According to Oxton, a Pilsner, which is a lager variety notable for its hop-forward profile, goes well with aged Gouda. The pilsner’s crisp nature cuts through the cheese’s richness while enhancing the sweetness from both elements. He recommends pairing Night Shift’s Garden Party Pilsner with a Beemster Extra Aged.

Cheddar cheese’s creamy consistency is wonderfully complemented by a Belgian beer’s subtle citrus notes and higher alcoholic content. Real suggests a pairing with the Countess of Flanders Belgian-Style Golden Strong from Hot Plate Brewing, which perfectly matches the Isle of Mull cheddar from Neal’s Yard Dairy in Scotland. The cheese is rich and savory, made from cows that graze on grass in the summer and hay in the winter, and consume a fermented grain supplement from a local distillery all year round.

For softer, creamier cheeses like Brie, Oxton recommends a shandy. He notes that the shandy’s light, citrusy flavors break through the cheese’s richness, resulting in a harmonious balance, like Night Shift’s Shandy Beach, for instance.

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<p>Camembert is a unique cheese for its contrasting strong rind and mild interior. Real says a fruit beer like <a href="your-link-here" rel="nofollow" target="_blank">Delirium Red</a>, brewed with cherries and elderberries, can offer a balance of sweet and sour; pairing it with Berkshire Bloom, a Camembert-style cheese from <a href="your-link-here" rel="nofollow" target="_blank">Cricket Creek Farm</a>, helps smooth any sharpness leftover from the Red.</p>

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By Katelyn Umholtz

You’ve crossed the finish line near Copley Square after a grueling 26.2-mile run, while hundreds of thousands of spectators watch. How are you deservedly celebrating?

Probably with plenty of water or loading up on carbohydrates lost to running up Heartbreak Hill.

Both of those would be a great idea, according to experts. You especially want foods with carbs, like pasta or a veggie burger.

But what about a beer? A celebratory post-marathon beer, for some runners anyway, is essential to the experience of finishing a run. It’s why you’ll sometimes find beer tents at the finish lines of races and triathlons.

Some running groups, like the Boston Hash House Harriers, build their trails around bars. “Not only does a cold beer taste fantastic after a run, it’s actually been scientifically proven to rehydrate just as well as water,” said runner Beeeezz, who asked to go by their trail name.

The study they’re referring to is one published by Frontiers in Nutrition that found low-alcoholic beer and non-alcoholic beer rehydrated people post-exercise comparably to water, though its researchers said more studying is needed. Another study from Medicine & Science in Sports & Exercise found that the consumption of non-alcoholic beer after a marathon helped reduce post-race inflammation.

To be clear, most experts would say that having too many beers — especially those with an ABV of 5% or higher, which is most beer available — is not the best method of recovery post-run. And you should definitely have plenty of water and carbohydrates before downing a few pints, nutrition counselor Nancy Clark told Boston.com in 2018.

But when it’s time to celebrate after one of the world’s major marathons, enjoying a cold beer responsibly and perhaps choosing a lighter drink is the way to go.

Where can you find the perfect place for that post-race drink? Boston.com is curious to hear from former Boston Marathon participants who cooled off with a beer after the race, runners who have plans for this year, or Bostonians who have recommendations for our athletic visitors.

We’re interested in which bar you suggest, and what type of beer you’re ordering. These bars should be in the vicinity of the finish line – walkable or possibly a brief T ride away from Copley Square.

Assist us, and we’ll compile a guide for a beer bar-hopping tour on race day.

Stay up to date on the latest food and drink news from Boston.com.

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