Beer-articles 913

As I reflect on the past year, two beers stand out as the most memorable of 2023. While they might not have been the best, the memories associated with these beers are still fresh in my mind.

The first one: was a double IPA from Barrelhouse Brewing in Paso Robles.

Yes, it was delightful, but since tasting this particular brew, I have had the pleasure of sampling countless other beers that were just as impressive. However, none of them were enjoyed in a more magical setting.

The experience of sipping on Big Sur Double IPA while eating al fresco above Ragged Point, a breathtaking bluff on the Californ Central Coast, was an unforgettable delight to the senses.

The second: Blonde Cream Ale at the Carlsbad outlet of Shoots Fish & Beer. Although the beer was good rather than great, something exceptional is being done by Shoots’ owner, Chris Slowey.

When I met with him in October, he explained, “Our beers are designed around our menu.”

The menu is predominantly seafood-driven.

Slowey mentioned, “This is delicate food. You don’t want a beer that overpowers the palate.”

Shoots features both an imperial IPA and a West Coast IPA, staples in San Diego County’s beer scene. However, they also focus on lighter brews such as a refreshing Japanese lager and the noted cream ale.

The two beers that made a significant impression on me had unique characteristics, but both resonated at that specific time and setting. The first beer elevated an amazing environment, whilst the second perfectly accompanied my seafood lunch.

Navigating the consumer landscape was quite a daunting task for craft breweries in 2023.

Breweries faced soaring ingredient prices, escalating payrolls, and a rapidly growing competition from alternative alcohol options including seltzers, ciders, kombuchas, and craft cocktails.

Furthermore, a significant number had to contend with increased loan interests that financed new machinery and sampling lounges.

“I believe economic factors outweigh seltzers, mixed drinks, and any other elements in the alcohol market as the primary worry,” opines Tom Nickel, proprietor of Julian’s Nickel Beer and O’Brien’s Pub situated in Kearny Mesa.

“Absent customers and feasible methods to manage debts, none of us can maintain a business.”

This is not an exaggeration. As per the reportage by Brandon Hernandez in this publication around September, at least 17 local breweries had shut down that year.

Several established breweries made stride in recent years. In 2023, Ballast Point inaugurated a tasting room and kitchen in San Francisco while Karl Strauss launched an “outpost” in San Marcos. Mission also opened a tap room located in San Diego’s Kensington neighborhood, and Sorrento Mesa’s Gravity Heights announced an forthcoming branch in Mission Valley.

In 2024, the trend of new breweries opening will persist, with the most successful finding unique strategies to differentiate themselves in a region already inhabited by over 150 competitors.

Right after my coverage on Modern Times’ revamped coffee operation, I learned that another brewery is plunging into this caffeinated field. Currently offering a specialty coffee selection online, Stone Brewing aims to vend beans and ground coffee in physical stores the following year.

There’s a Black Label line of single-origin coffee, plus several inspired by Stone beers: Xocoveza, Buenaveza and — naturally — Arrogant Bastard.

Now: Tickets are on sale for Pure Project’s 8th anniversary party from 1 to 5 p.m. Jan. 27. General admission tickets, priced at $30, include six drink tokens. purebrewing.org

Dec. 31: Blind Lady Ale House hosts its annual Belgian New Year’s Party, hoisting Belgian beers as 2024 begins in Brussels, or 3 p.m. Pacific Standard time at 3416 Adams Ave, San Diego.

Big Tings

From: Original 40, San Diego

ABV (Alcohol By Volume): 9 percent

Style: Double IPA

Drink or dump: Drink. I often avoid double IPAs, as the extra alcohol too often dulls the bright and assertive quality of the hops. While Big Tings teeters on the far edge of double IPA booziness — at 9 percent, it’s almost a triple — it provides big hop flavor over a solid malt base.

Xocoveza

From: Stone, San Diego

ABV: 8.1 percent

Style: Imperial Stout

Drink or dump: Drink. A seasonal treat since 2014, Xocoveza marries traditional stout notes (strong coffee, dark chocolate) to flavors inspired by Mexican hot chocolate (cinnamon, pasilla peppers, vanilla, nutmeg). Unexpectedly, I also picked up some fresh cherry accents. A complex and pleasing brew.

Crouchback King

From: Kings & Convicts, San Diego

ABV: 5 percent

Style: Pale Ale

Drink or dump: Dump. Citra hops deliver faint echoes of tangerines and peaches. This light-bodied beer pulls its punches. There’s nothing objectionable about this King, but neither is there anything memorable.

Rowe is a freelance writer.

Last week, for the first time in my life, I bought a whole pomegranate.

My face must have showed immense pride. I wanted to share this moment with the grocer as they input the code — 3440. Unfortunately, I was using the self-checkout.

The decision to buy a pomegranate was part of a personal quest to eat more fruits in season. Until late November, it had all been about the apples. Now, I’ve diversified to pomegranates and satsuma mandarins.

Before delving further, let’s clarify that this is not an article about nutritious nibbles; it’s a piece about yuletide beverages, specifically festive brews.

During the Christmas period, you witness a wide variety of options ranging from the robust, ageless, comforting beers to the most gimmicky combinations of peppermint, eggnog, and hot chocolate, yet they remain endearing despite their gimmicks.

We consume seasonal fruits since they’re at their peak freshness. Festive beers are novel in a distinct way: they symbolize a brewer’s creativity, encapsulating the tastes and sentiments of the season and reviving familiar images, flavors, and aromas that are called forth only around this time by tradition and nostalgia.

Unlike wine, I don’t intend these brews to accompany specific dishes, although some might complement your Christmas feast quite well. I prefer to savor them based on the memories they conjure up in my mind, even ones dating back to times prior to my legal drinking age.

This roundup has to start with an American classic, a celebration of the hops that helped launch this craft beer thing, and an IPA that, with its ruby red label depicting a cozy, snow-covered log cabin, rings in the holidays.

For 42 years, the pioneering California brewery Sierra Nevada has put out the fresh-hopped “Celebration,” originally named in 1981 not for the holiday season but the September harvest season. The beer stands as the earliest, if not longest-running example of the American-style IPA. No orange juice haze. No mango or melon. Pure pine and caramel malt.

Sierra Nevada uses minimally processed hops — Cascade, Centennial and Chinook — keeping the whole-cone for the brew rather than having them chopped or pelletized.

“The whole-cone hop version is not only a nod to traditional beer brewing techniques, but it’s believed that whole-cone hops retain extra intensity and flavor and therefore impart more genuine hop character to the final beer,” communications director Ashlee Mooneyhan told me.

In September, the Sierra Nevada brewing team traverse the Pacific Northwest collecting hops for the Celebration beer, rushing to get them back to the brewery to retain all their fresh flavors.

“Upon arrival of the hops at the brewery, the diligent team jumps into action, preparing the unique equipment needed for dry-hopping this particular beer”, said Mooneyhan. “Despite being one of the most labor-intensive brews Sierra Nevada creates, it’s also one of the most awaited and talked-about beers annually.”

About three Thanksgivings ago, Christian McMahan, the co-founder of Double Down, realized his love for peppermint, given it was accompanied by chocolate. Someone brought peppermint bark to his home, a treat that completely captivated him.

“I promptly researched it, diving into its historic creation by Williams-Sonoma and its immense popularity in the US,” said McMahan about the delicacy. “The following Monday started with a conversation with our Head Brewer Brian Wells, where we concluded ‘we need to figure this out’.”

The “it” that McMahan and Wells finally cracked was the secret to creating the perfect peppermint-chocolate beer. They discovered that by brewing a stout with consecutive layers of dark chocolate, and bouncing it off with a fresh peppermint note for balance.

When you request “Peppermint Bark” at the Double Down’s Worcester taproom, which is connected to Peppercorn’s Grille & Tavern on Park Avenue, what you receive is a glass with a chocolate-enriched rim rolled in finely crushed peppermint candies.

Greg Carlson, the chief brewer at Redemption Rock, prefers beers that are strong and have a pronounced malt taste, especially around the holiday season.

Carlson was on a mission to find a lager to include in Redemption Rock’s December lineup. He found his muse in Biere de Noel, or Christmas beer, which is alternatively an ale. In keeping with tradition, brewers would announce the release of these special beers ahead of the holidays, as a token of celebration. These beers would often have a distinctive taste – either being quite rich or having a spicy note to them. Despite this, most of these special brews tend to be ales.

Carlson crafted Biere de Fete using the distinctive features of a Christmas ale, resulting in a tantalizing, malt-rich lager.

“Its aroma is distinctively spicy, complemented by full-bodied flavors of dark fruit and toffee. It provides just the right amount of sweetness and power to delight you during the festive season, without becoming overpowering, as that’s not our brewing style,” he mentioned.

The spice mix for Biere de Fete is locally sourced from Worcester’s SpiceNectar. They operate from the Worcester Food Hub, preparing a unique, hand-roasted combination of four spices: Ceylon cinnamon, cardamom, clove, and black pepper.

Dark, spiced Winter Warmer ales can invoke a yearning for a snowstorm, giving you an excuse to stay indoors – maybe perched on a wooden bench in a Barre barn — observing the snowfall, cherishing the tranquility.

Stone Cow has acknowledged the historic English tradition of wassail. This beverage, traditionally made from hot mulled cider, wine, or ale and sprinkled with spices, was shared from one household to another. Giving a wassail to your neighbor, Stone Cow co-founder Sean DuBois said, signified an omen for a bountiful harvest—an act the farm brewery highly values.

The Winter Wassail, attractively bottled, is brewed with distinct flavors of cinnamon, ginger, and cloves, and then aged for a year nestled in American oak whiskey barrels accompanied by orange peel, cranberry, and honey.

The conclusion of my write-up occurs where I usually initiate the festive season with a bottle of Tröegs blend of cherry, honey and spice ale poured into an ornate chalice that I slowly sip while garnishing the Christmas tree.

Perhaps I joined the Mad Elf fan club a bit late, or perhaps my timing was perfect. In any case, this beer is meant to be enjoyed in the spirit of celebrations, brushing aside any worries or qualms.

The Pennsylvania brewer made the first batch of Mad Elf in 2002, and it proved mischievous from the outset.

Founders Chris and John Trogner retired for the night after adding the cherry and honey to the mix, according to Jeff Herb, Tröegs’ marketing and communications coordinator. When they returned, they found about half the batch spilling down a drain, with the fermentation cellar covered in a foamy mess.

“That didn’t deter them, though,” shared Herb. “They bottled it, and the rest is history. The Mad Elf is one of the beers that really helped put Tröegs on the map.”

The early recipe for Mad Elf called for 300 pounds of honey. Today, the recipe requires a whopping 25,000 pounds, harvested from the same beekeeper in Carlisle, Penn., and combined with five varieties of tree-ripened cherries.

The honey and cherries are paired with chocolate malt and a spicy Belgian yeast for the cheeriest beer — and at 11% ABV it will leave you cheery — you’ll find.

This article originally appeared on Telegram & Gazette: Beyond Beer: Five festive beers to help raise your holiday spirits

Founder of 1776 Project PAC, Ryan Girdusky, along with the CEO of Conservative Dad’s Ultra Right Beer, Seth Weathers, deliberated on their ongoing fundraising efforts aimed at eradicating extreme viewpoints from school boards. This discussion took place on ‘The Bottom Line’.

The beer company, Conservative Dad’s Ultra Right Beer, describes itself as “anti-woke”. It gained prominence after Bud Light promoted transgender influencer Dylan Mulvaney. The beer company launched a recent campaign which has so far raised a significant amount of money for the Riley Gaines Center, committed to safeguarding women’s sports.

Conservative Dad’s Ultra Right Beer collaborated with Riley Gaines, a women’s sports activist, to produce the “Real Women of America” 2024 Calendar. This project, as mentioned to FOX Business, is the first-of-its-kind calendar featuring prominent conservative women from America.

In line with this campaign, 10% of revenue from calendar sales has been pledged to the Riley Gaines Center. This donation strives to fortify women’s sports against radical leftist notions aimed at disrupting women’s athletics.

Gaines informed FOX Business that the campaign has been triumphant and managed to gather $20,000 for her group.

THE ANTI-WOKE BEER COMPANY COLLABORATES WITH RILEY GAINES TO PRESENT ‘REAL WOMEN OF AMERICA’ CALENDAR

University swimmer Riley Gaines and actor Peyton Drew feature in Conservative Dad’s Ultra Right Beer Advertisement Campaign. (Referenced: Conservative Dads Ultra Right Beer / Fox News)

“I am elated to announce that this calendar has already accomplished the feat of raising $20,000 for our association that stands against the perilous woke ideology, thereby protecting women’s sports,” asserted Gaines.

“We need more companies like Conservative Dad’s Ultra Right Beer who are unafraid to boldly support conservative causes like ours!” she added.

According to the Riley Gaines Center’s website, the group “identifies and recruits those targeted by the left” and “trains them to fearlessly, relentlessly, and eloquently defend America’s founding principles and become powerhouse leaders who work in positions of influence to keep America true to those principles.”

Dana Loesch, a conservative radio host also featured in the calendar, told FOX Business that she’s “proud” to help an organization “that uplifts and celebrates actual women as they deserve.”

BUD LIGHT SUFFERS BLOODBATH AS LONGTIME AND LOYAL CONSUMERS REVOLT AGAINST TRANSGENDER CAMPAIGN

Conservative Dad’s ‘Real Women of America’ 2024 calendar. (Conservative Dad’s Ultra Right Beer)

Conservative Dad’s Ultra Right Beer announced the release of its limited-edition pinup calendar on Dec. 6. The calendar features several celebrated conservative women, including Gaines, Loesch, Kim Klacik, Sara Gonzales, Ashley St. Clair, and Peyton Drew, among others. The calendar also includes contributions from Gaines, an OutKick team member.

At the calendar’s launch, Seth Weathers, CEO of Conservative Dad’s Ultra Right Beer, expressed his perspective on current issues. “We’ve reached incredibly absurd times where saying men can’t be women is considered ‘controversial’,” said Weathers. “We hope this calendar serves as a reminder that men can’t replace the beautiful, real women of America.”

Weathers further added, “Beer companies used to symbolize excellent beer, American patriotism, enjoyment, fast cars, and real, beautiful women. We aim to revive these values, but make them even better.”

Ultra Right was launched subsequent to Weathers posting a popular video on Twitter in retaliation against Bud Light’s contentious campaign that featured transgender activist Mulvaney. The heavily promoted beer, containing just four ingredients, is branded as being “100% woke-free.”

CLICK HERE TO READ MORE ON FOX BUSINESS

Weathers’ video gained in excess of 46 million views and stirred up some hostility. The conservative entrepreneur formerly informed FOX Business he remains unphased as resistance from the left is “part of the job.”

The report has contributions from FOX Business’s Aubrie Spady, Kyle Morris and Matteo Cina.

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Welcome to NEBCO American lager from New England Brewing Co. in Woodbridge, Conn.

Craft beer used to be all about the IPA in Connecticut and beyond, but drinking habits are changing and some craft beer fans are looking for more subtlety in their brews.

“I think that early on when small and local independent brewers needed big, bold, and loud beers to help differentiate themselves from the big brands in the earlier stages of craft beers growth, IPA’s really filled that need,” says Matt Westfall owner and brewer of Counter Weight Brewing Co. in Cheshire. “They’re fun, expressive, exciting and really stood out from the more traditional American beer landscape. Now that some small and independent brewers have gained more trust from consumers, we’re able to showcase some other flavor profiles to our customers.”

While IPAs remain the top seller at most craft breweries both in Connecticut and nationally, consumers are increasingly thirsty for lagers, a type of beer that is brewed in a different manner than an ale and includes the sub-genre of pilsners. At Counter Weight, the brewery’s flagship IPA remains the top seller overall by a wide margin, but its Workhorse Lager is gaining ground.

Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

“It is now our fastest-growing brand in 2023,” Westfall says. The increasing popularity of lagers is even more pronounced in the brewery’s taproom where Workhorse is the best-selling draft item and three of the top five sellers in the brewery are consistently various types of lagers. 

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Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

Of course, IPAs still dominate craft sales by a significant margin. At New England Brewing Co. in Woodbridge, 90 percent of production is dedicated to IPAs.

“But we have seen the craft lager category emerging and launched NEBCO Lager last summer to start participating in the category in a bigger way,” says Jamal Robinson, New England Brewing Co.’s director of sales and marketing.

So what’s sparking this renewed fascination with lagers? Several elements are at work.

“Palate fatigue is undeniably contributing to lagers’ growth,” conveys Robinson. ” A large number of customers experience a sensation of being overwhelmed by bold and solid IPAs. Furthermore, hazy, juicy IPAs are often too robust to provide refreshment. Those people are hunting for something that is more invigorating, feasible for sessioning (low in alcohol by volume (ABV)), and effortless to consume. Additionally, the cost is beginning to have a greater impact. Patrons are less inclined to spend on $20 four-packs or IPAs with a high ABV.”

Phil Markowski, who is a brewmaster at Two Roads Brewing Co. in Stratford, concurs.

“I believe some fans of craft beer are beginning to explore what else is available apart from IPAs,” suggests Markowski. “I am fond of IPAs as much as any beer lover, but occasionally, I crave a neat, crisp, and skillfully balanced lager for a change in pace.”

Welcome to NEBCO American lager from New England Brewing Co. in Woodbridge, Conn.

Two Roads is accommodating this need by distributing one lager year-round known as Cruise Control and several seasonal lagers.

Lagers are brewed using cold-fermenting yeasts that change beer components into alcohol moderately slower than the warm-fermenting yeast employed for ales. Due to this, lagers take around 6-8 weeks to brew — nearly double the time an average ale requires. This makes them pricier as they occupy fermentation space for extended durations. However, this leisurely brewing method is what makes them more desirable among brewers.

“The technical aspect of developing a good lager is truly fascinating,” says Barry Labendz, co-founder of Kent Falls Brewing Co. in Kent, providing a pilsner branded The Hollow all year-round beside numerous seasonal lagers in addition to other styles. “It’s all about the grade of ingredients and the process quality. In the hastened world of brewing, it gives immense pleasure to produce a beer that you leave to ferment for an extended duration.”

The allure of traditional brewing methods and styles has a large appeal to both brewers and enthusiasts. Westfall mentions, “Traditional lager styles carry a certain romance about them. Many iconic beers, ones that inspire a multitude of brewers, originate from centuries-old breweries. These often are situated in picturesque, historic buildings, operated by families with generation-spanning ownership, utilizing time-honored equipment and techniques to craft beers reminiscent of the ones their ancestors brewed for the same community, in some instances, for hundreds of years.”

He continues, “There is a unique significance in crafting a beer influenced by these historical methods, traditions, occasionally using identical ingredients, and striving to capture those subtle variances present in these nuanced styles.”

Welcome to NEBCO American lager from New England Brewing Co. located in Woodbridge, Conn.

Craft beer initially had a strong emphasis on the IPA in regions like Connecticut and beyond, however, there’s been a shift in drinking preferences recently with many craft beer lovers favouring more finely nuanced brews.

“Reflecting on the early stages of the craft beer movement, it’s clear that the smaller and locally independent brewers had to differentiate themselves from the major brands with powerful, distinct, and bold beers. IPA’s fit this bill perfectly. They were playful, distinct, thrilling, and a stark contrast to the traditional American beer panorama. As smaller and independent brewers have garnered more consumer faith, we’re now in a position to display other flavour profiles to our patrons,” notes Matt Westfall, owner and brewer of Counter Weight Brewing Co. in Cheshire.

While IPAs continue to hold the top spot in terms of sales at most craft breweries, both in Connecticut and across the nation, there’s a growing consumer demand for lagers. Lager is a beer variant brewed differently than ales and it encompasses the subgroup of pilsners. At Counter Weight, although the brewery’s signature IPA still takes the top spot in overall sales by a significant margin, its Workhorse Lager is making considerable strides.

Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

“It is now our fastest-growing brand in 2023,” Westfall says. The increasing popularity of lagers is even more pronounced in the brewery’s taproom where Workhorse is the best-selling draft item and three of the top five sellers in the brewery are consistently various types of lagers. 

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Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.

Of course, IPAs still dominate craft sales by a significant margin. At New England Brewing Co. in Woodbridge, 90 percent of production is dedicated to IPAs.

“But we have seen the craft lager category emerging and launched NEBCO Lager last summer to start participating in the category in a bigger way,” says Jamal Robinson, New England Brewing Co.’s director of sales and marketing.

So what’s triggering the resurgence in lagers? There are a number of contributing factors.

“The growth in popularity of lagers can certainly be attributed in part to palate fatigue,” says Robinson. “There are a plethora of beer drinkers who are fed up with the powerful, robust IPAs and feel that the hazy, juicy IPAs are too heavy to truly quench their thirst. These consumers are in search of something that’s more refreshing, easier to drink, and has a lower alcohol by volume (ABV)—in other words, a beer that’s session-able. The cost factor is also beginning to have a significant impact. Beer drinkers are shying away from $20 four-packs and double-digit ABV IPAs.”

Phil Markowski, the brewmaster at Two Roads Brewing Co. in Stratford, concurs.

“Craft beer aficionados are starting to explore their options beyond IPAs,” notes Markowksi. “Don’t get me wrong, I enjoy IPAs as much as the next person, but there are times when I fancy a switch and crave a clean, crisp, carefully balanced lager.”

Welcome to NEBCO American lager from New England Brewing Co. in Woodbridge, Conn.

Two Roads is meeting this demand by distributing one lager year-round named Cruise Control, plus a variety of seasonal lagers.

Lagers are brewed using cold-fermenting yeasts which convert beer ingredients into alcohol at a more gradual pace than the warm-fermenting yeast used for ales. Consequently, it takes approximately 6-8 weeks to brew lagers — nearly twice that of an average ale. This results in them being more costly as they occupy fermentation space for extended durations. However, it’s this slow brewing process that contributes to their increased popularity amongst brewers.

“The technical aspect of crafting a quality lager is truly fascinating,” expresses Barry Labendz, co-founder of Kent Falls Brewing Co. in Kent. They offer a pilsner named The Hollow all year-round and an assortment of seasonal lagers, alongside other styles. “It’s all about the quality of ingredients and the process. In the fast-paced world of brewing, it’s quite refreshing to produce a beer that you allow to rest for an extended period.”

The classic nature of the style is continuously captivating to numerous brewers and fans. “A large amount of romanticism encircles traditional lager styles,” states Westfall. “Numerous iconic beer examples that inspire numerous brewers originate from incredibly old breweries. These are typically breweries housed in antique, picturesque structures, operated by several generations of the same family, utilizing the most conventional gear and methods to craft beers that perfectly encapsulate the beer their forefathers brewed for the same community, sometimes for hundreds of years.”

Westfall further notes, “It’s quite unique to create a beer influenced by those traditions, methodologies, occasionally with identical ingredients, and having the opportunity to pursue those minor subtleties in these delicate styles.”

An ale inspired by ice lollies was taken off the market when a child saw his father enjoying it and became upset because he couldn’t have any.

The kid’s mother voiced her concern to the Portman Group, a trade organization for the alcohol industry, arguing that such a beer could potentially lure children. The group validated her concern.

In response to the complaint, the Northern Monk brewery decided to stop producing the Rocket Lolly IPA.

In an undisclosed report, the mother expressed, “We have educated our four-year-old about alcohol and the reasons why he is not allowed to drink it.

“However, when he saw his dad drinking this beer and heard that it was called Rocket Lolly, he became very upset he wasn’t allowed to try it – even after we made clear it was beer.

“Of the dozens of can designs he’s seen, this is the only one that has ever held appeal to him.”

The tin for the 4.7% ABV brew shows the classic, rocket-shaped ice treat – popular with children for generations.

It also broke rules because its alcoholic strength and description were not easily visible on the dark purple label.

The beer manufacturer from Leeds has agreed to remove a hot cross bun-themed 5% ABV pale ale named Wasted from the market, following criticism its name directly appeals to under-18s.

The Portman Group has stated that the term ‘wasted’ is commonly used as slang for a state of severe intoxication and the fact it is the most prominently displayed text on the packing compounds the issue.

The chair of the independent complaints panel, Rachel Childs, welcomed the decision by Northern Monk to cease production of the beers in question, which were in violation of the code of conduct.

She complimented on the need for alcoholic beverage producers to market their products responsibly, ensuring they do not hold appeal for children, or indirectly promote excessive drinking.

Northern Monk said: “We have taken on board feedback from the Portman Group which will inform future decisions around pack design.”

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Many a pact has been sealed over a chilled glass of beer. There’s something inherent about a well-composed pint that prompts a social mood. So, when Monday Night Brewing Brewmaster Peter Kiley from Atlanta approached James Beard Award-winning chef Meherwan Irani about a potential collaboration, the response was predictable. “When he [Peter] initially shared this proposal, it was immediately, ‘sure, absolutely!'” tells Irani about the collaboration. “I was amazed that he was taken aback by my positive response!”

The pair recently unveiled Chef Series: Meherwan Irani, a revitalizing pint that Kiley affectionately calls “a life story in a beer.” The lager made from wheated rice with a hint of turmeric is not only scrumptious but also represents the total of chef Irani’s personal experience. Born and brought up in Ahmednagar, Maharashtra, India (roughly 145 miles east of Mumbai), the skilled chef moved to the U.S. for his MBA in 1990 before eventually settling down in Asheville, North Carolina, where the idea of his acclaimed Indian restaurant Chai Pani was conceived.

Chef Series: Meherwan Irani is available now at Chai Pani restaurants and Monday Night Brewing taprooms throughout the Southeast — the holiday bonus: proceeds go to Atlanta’s Giving Kitchen charity. But those who don’t plan to go down South in the near future can still benefit from the duo’s taste-enriching knowledge. The next time you have a hankering for Indian food, these beer pairings from a James Beard Award-winning chef guarantee a flavorsome experience.

Read more: Styles Of Regional BBQ In The US

Indian cuisine, while varying significantly across different states, is famously known for its intricate use of spices. Being paired with a refreshing beer is often the way to go. Despite being one of the world’s oldest brewing regions, European sips only started to gain popularity in India around the 18th century.

“Beer and Indian food have had a lasting relationship because of the erstwhile British Raj in India,” opines Meherwan Irani. He further explains, “Prior to starting with the meal, the usual practice was to drink gin, whisky, or Scotch, indicative of the British influence. And during the meal, the preferred beverage of majority Indians was beer.” He highlights that lighter and cooler beers, such as lagers, were usually favoured.

When the British Raj came to an end, the soldiers might have left, but the beer remained and became a staple of the now-classic Irani cafés. “These were little cantinas that served snacks and beer, mainly to Westerners… Memories of hearing different accents, enjoying Indian snacks, and chugging several bottles of lager at these canteens will always stay with me,” Irani reminisces. Nowadays, Indian restaurants worldwide, from Scotland to San Francisco, usually serve traditional exported lagers like Kingfisher. However, Peter Kiley, a Brewmaster and fan of Indian food, has suggested some unique pairings of beer.

Vada pav potato sandwiches are a must-try for those unfamiliar with Indian street food. Essentially, they are made of a mashed potato croquette stuffed between two soft buns. This hearty handheld dish is a favourite among both vegetarian and non-vegetarian foodies in Mumbai. The sandwich’s overall palatability is further enhanced by a generous spread of chutney, which provides a slight sweet and acidic kick.

When thinking about pairing Indian food with beer, Peter Kiley’s thoughts jump to Bavarian-style beer due to its starchy and soft character. He finds that rich and malty flavors complement the food well. He would go for a Märzen or a Weiss beer, specifically those that are German-style and not Belgian-style as the yeast in the latter can be too expressive. The wheat component of these beers also appeals to him.

Certainly, the taste profile of each vada pav can differ based on the cook. The kind of chutney used, and other homemade condiments can vary greatly. Also, the use of spices and chili in the potato mixture can differ. Usually, the only constant is the texture – the soft and meltingly tender pav (bun), against the delightfully crisp exterior of the potato (vada) made using a chickpea flour-based batter and quick frying in hot oil. Keeping all these characteristics in mind, it is easy to understand why German Oktoberfest beer styles would pair beautifully with this popular Indian street snack.

Irani cafes are famed for being a mix of food cultures. Initially set up in the 19th century to cater to British preferences for English-style afternoon tea, these cafes morphed into easygoing cantinas post the British occupation. Here, both tourists and locals enjoyed Indian-infused pub food and beer, carrying undertones of English and Persian influence – the latter owing to Zoroastrian Irani immigrants during the British rule. This delightful blend of cuisines inspired Chef Meherwan Irani to pay tribute to it at his fast-casual Botiwalla locations.

The tempting selection of Botiwalla includes dishes like Inji Road wings, which are brined in jaggery and coriander, swiftly fried and sprinkled with a fragrant blend of spices. Irani describes them as “excellent wings with a slight touch of Indian flavor.” This balanced taste profile is typical of Irani café cuisine and serves as an ideal guideline for beer pairing.

To balance out all of that flavor, Peter Kiley suggests two distinct directions. “I think a Kölsch would be really beautiful. It’s expressive like an ale — because it is an ale — but it’s also lean enough to drink like a lager.” If you want to go this route, read the label to be sure you’re drinking authentic Kölsch beer.

Looking for a bit more flavor? “You could go to the complete other side and go with brown ale, but more English brown ale,” says Kiley. “Something to where it’s got a little bit of maltiness.”

A staple on many a takeout menu, butter chicken is a North Indian classic. Unlike its British cousin, chicken tikka masala, butter chicken originated in Delhi in the late 1940s and quickly became a favorite for its rich, aromatic flavor profile. It’s also a perfect pairing of Indian food and beer.

“You’ve got lots of cardamom, black pepper, cinnamon on the nose,” describes Meherwan Irani. “You’ve got sweetness from the dish. It’s very creamy, it’s tangy, there’s a little bit of background heat, but it’s more aromatic than hot.” Nodding in agreement, Peter Kiley continues, “Think about on the palate level … You experience new flavors upon every bite. And it’s never the front palate; it’s always the back palate. So with something like that, I think just a lager beer.”

When discussing the role of beer in Northern Indian cuisine, Kiley concurs with popular sentiment. He points out that the cuisine uses beer primarily as a cool and invigorating taste neutralizer rather than as a primary component. According to him, “[Beer] is merely a backdrop beverage” enhancing the tastes of the dishes.

For your next butter chicken craving, consider grabbing a six-pack of a pleasantly chilled lager to go along with the meal. Kiley suggests steering clear of light lagers, as they are excessively weak to compliment the robust flavors of butter chicken. Additionally, resist the urge to opt for exceedingly bitter beverages such as American pilsners. Instead, choose a harmoniously balanced and skillfully brewed beer to enhance your dining experience.

Among the most popular street foods in India, pani puri, is a must-try for anyone looking to push their culinary boundaries. Pani Puri features a crisp shell filled with a deliciously seasoned mixture of potatoes and sprouted lentils, all topped off with irresistible garnishes such as chutney. The combined textures and flavors of pani puri make it an addictive dish that satisfies various taste buds. As a result, stopping at just one is practically impossible.

Accompanying this universally enjoyed chaat with a cold beer is essential. However, finding a suitable beer to complement such a flavorful dish is not easy. “It’s actually a challenging one, particularly given how someone might want to serve it,” admits Peter Kiley. “I would likely suggest an American pale ale… It provides enough malt character without being overpowering.”

Chiming in, chef Meherwan Irani asserts that an APA has precisely the right character for accompanying pani puri. This dish has an outstanding taste and seeks a strong counterpart. The APA’s hoppiness does exactly this. “Your aim is not a palate-cleanser but something enduring that doesn’t get overwhelmed when your mouth is filled with the flavorful chaat masala,” claims Irani. When you next opt for a plate of pani puri, consider combining it with a restrained, slightly bitter pale ale for an added depth of flavor.

Less known to Western tastes, uttapam is akin to a savory South Indian crepe and is a favorite of chef Meherwan Irani, having routinely consumed them during family visits. “It essentially resembles injera. It’s a savory, spongy rice cake with a fermented tang and is usually topped with simple ingredients like tomatoes, cilantro, onions, and curry leaves.”

Even though it’s not common Indian restaurant food in the U.S., Irani plans to incorporate the South Indian staple in his restaurant menus to help bring real Indian cuisine closer to Americans. If you come across uttapam while scanning takeout options, be sure to get one with a cold brew robust enough to counterbalance the tang.

Regarding fermented food pairing, Peter Kiley advocates for polar opposites. “I enjoy the challenge and fun of going completely opposite,” he says. “I’d likely go for something like a foreign-export stout. Something slightly different but not overly sweet.”

A stout doesn’t necessarily mean Guinness, either. There are dozens of American stouts on the craft beer market that would pair wonderfully with uttapam. If stouts aren’t your thing, Kiley has a suggestion for you, too. “I imagine a Saison with spelt. Maybe a slightly mixed culture. When I say that, I mean a bit tart, just enough to lean into the acidity.”

In Indian cuisine, fried street foods that fall under the umbrella term “chaat,” can be found in nearly every corner of the subcontinent. While the category has expanded over the years, anything small, crispy, crunchy, and served with a yogurt sauce or chutney for dipping can technically be classified as chaat, according to Irani.

“They’re generally deep fried in the streets because let’s not forget, there’s no refrigeration,” Meherwan Irani explains. “The weather is usually hot, and the food tends to be vegetarian. It’s usually in some form of batter because vendors mostly have a wok of oil, and they’re able to make variations on it.”

Crispy, fried snacks are loved worldwide for their delightful crunch, making this Indian food and beer pairing quite simple. Peter Kiley suggests an American-style IPA, though the exact type depends on the kind of chaat you’re in the mood for.

“When I think about Northern Indian dishes especially, or ones that possess more heat, I think a really fun pairing is a New England IPA because it has the sweetness, but it also has the bitterness,” says Kiley. However, when it comes to more everyday savory bites like pakoras (vegetable fritters), he recommends a somewhat more assertive West Coast IPA to cut through the fattiness of deep-fried foods.

Peter Kiley, an alcohol pro whose background encapsulates both winemaking and craft beer creation, enjoys offering advice on what spirits to pair with various foods. However, he emphasizes that these recommendations are just suggestions. “Life is hard and time is short. Enjoy whatever you want with whatever you want,” he reminds.

According to Kiley, this rule is specially important taking into account the wide expanse of Indian cuisine. The subcontinent consists of more than 50 distinct states, each having its own customs and traditions that shape its culinary scene. “If the food is from the Southern region, it will tend to have more acidity. Conversely, if it’s rooted in the North, it generally leans towards a bit more spice,” Kiley states. He also points out that these dishes can be served in a myriad of ways, affecting the expected pairings. “The pairings may not work depending on how the chef wishes to showcase that dish.”

Kiley reveals one key rule when pairing beer with Indian food: Don’t go for beverages that overpower the food’s taste. If you’re having a drink with strong flavors, it’s better consumed before or after the meal. A drink is supposed to enhance the food’s flavor, not drown it out.

Read the original article on Tasting Table.

While numerous U.S. cities boast signature dishes – such as the well-known Chicago-style hot dogs, Philadelphia cheese steaks, and Baltimore crab cakes – city-specific cocktails don’t share the same popularity. Indeed, New York has its Manhattan and New Orleans its Sazerac, apart from that, what else? Maybe the beer that put Milwaukee on the map? (To clarify, this characteristic beer is Schlitz, a previously idle beer brand that made an unexpected comeback in the 21st century.)

Nonetheless, Oklahoma City does claim a lesser-known cocktail as its speciality: The Lunchbox. This unique concoction is a spin on the beer-mosa as it’s prepared by blending beer with orange juice. And not any random beer, but specifically Coors Light, which is brewed in multiple locations (including Milwaukee, former home of Schlitz), but not in Oklahoma. The Lunchbox also includes a hint of amaretto which adds a note of sweetness to the libation and marginally ups its alcohol content.

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Oklahoma City firmly states that the Lunchbox is its signature cocktail. However, the claim is slightly more localized than it first appears. This distinctive drink is the official beverage of a local bar named Edna’s. The signature cocktail was allegedly created by the namesake owner, Edna Scott, back in the early ’90s. While attempting to create a different drink, Edna supposedly stumbled upon The Lunchbox – although the details of her original intent are unclear. Speculation from her daughter, Tammy Lucas, suggests it may have been a boilermaker. Still, the true story remains uncertain as Edna passed away in 2014.

Edna’s Mistake is a popular drink that gained prominence in the ’00s when it went viral. By now, Edna’s bar is best known for this drink, with more than 2,789,251 sold by the end of 2022. The bar is hopeful that they have surpassed their 3 million milestone.

Known as the Lunchbox, this simple drink consists of Coors Light and orange juice mixed in equal proportions with a splash of amaretto. The defining aspect of the Lunchbox is its presentation in a frosted mug, a factor credited by Edna’s grandson, Michael Whitney, for the drink’s success. There is such a demand for these chilled mugs that two entire freezers are dedicated to them.

There have been several interpretations of Lunchbox with 14 different variations available at Edna’s. Some of the popular versions include the Zombie Box, the ’80s style Sex on the Box with an addition of cranberry juice, the Docbox which swaps the orange juice with cranberry, the Mauibox that opts for pineapple juice, and the Tootsie Roll Box which has a hint of crème de cacao. A non-alcoholic version, called the Boombox, is also available.

Find out more about non-alcoholic beer here.

While Edna’s claims originality, the Lunchbox is available in other bars, particularly in Oklahoma City. For those interested in a more sophisticated spin, Jimmy B’s offers an Anime Lunchbox that retains the amaretto but replaces the regular orange juice with yuzu and beer with shōchū. A topper of Sapporo foam adds a beer-like frothiness to the concoction.

Read more on the intricacies of regional cocktails here.

Other locations, such as Bellingham, Washington, also serve their unique variations of the drop shot. Their specialty is the Peruvian Bearf***er, a twist on the Lunchbox, but with Captain Morgan’s in place of Amaretto. However, the ratio of beer to orange juice can vary according to the individual preparing the drink. Generally, beer is preferred over orange juice. An alternate form of the Lunchbox, introduced in Baton Rouge in 1993 by a bartender named Pam Sandoz at the Gold Club, an adult entertainment establishment, incorporates peach schnapps into the beer-orange juice blend, and Bacardi 151 rum into the amaretto drop shot.

To know more, read the original article on Mashed.

Draft beer

Black Pond Brews in Dayville has re-released its Connecticut Uncommon beer to help brewery workers across the country, according to its Facebook and Instagram pages. A portion of proceeds from the special release, posts say, will go toward employees of Anchor Brewing in San Francisco, who are hoping to buy back their brewery.

Anchor Brewing, founded in 1896 and known for its Anchor Steam beer, was bought by Sapporo Breweries in 2019. Earlier this year, Sapporo moved to liquidate Anchor. Employees formed a co-op with the hope of buying back the brand and carrying on as a worker-owned brewery. The co-op has created a GoFundMe page for public help and a WeFunder page for would-be investors.

Additionally, some breweries are donating a portion of proceeds from special releases to this cause, according to beer industry news site Brewbound. 

Black Pond announced the re-release of Connecticut Uncommon on Dec. 6, as stated on the brewery’s Facebook page. There was no immediate representative available to comment on the amount of proceeds to be donated. According to the Facebook page, it’s the first time in five years that the beer is available. The beer is offered on draft and in cans featuring the Golden Gate Bridge of San Francisco on the label.

Black Pond’s social media pages mention that Anchor Steam is recognized as a “California Common” style of beer. As reported by Brewbound, Connecticut Uncommon is a twist on this style.

A post on Black Pond’s Facebook page declares, “What sets ours apart is that it’s brewed with rye, providing a unique, zesty, dry taste that ends crisply”.

Black Pond is among the four California breweries that have released beers for this cause. As per Brewbound, other participating breweries are Enterprise Brewing Co., Fox Tale Fermentation Project, Mad Pursuit Brewing Company, and Ruhstaller Farm.

LANCASTER COUNTY, Pa. (WHTM) — A locally owned brewery recently unveiled its new German-style beer pub in Lancaster County.

The new BierHall Brewing (pronounced ‘Beer Hall’) is owned and operated by two brothers named Jim and Chris Rommel, who were both born and raised in Lancaster County, PA.

Jim says that about a decade ago, his brother Chris received brewing training in Germany and has since continued to hone his craft back here in the States. Together, the brothers’ new BierHall Brewing location in Lancaster offers a wide variety of German-style brews, such as Ale’s, Stouts, Lagers, and more!

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In addition to their personally brewed beers, the new BierHall Brewing also features a full food menu for guests to enjoy as well.

“We serve a mix of German-American bar food, like our schnitzel and potato pancakes, which we make in-house,” Jim added.

BierHall Brewing officially opened on Saturday, November 18, at their inaugural location at 1703 New Holland Pike. Jim says that the new site showcases a 10-barrel brewing system, as well as a 2,700-square-foot dining area that can hold approximately 150 guests at once.

The interior of the establishment also features big, German-made beer hall tables that Jim believes help create a “German feel” inside the newly remodeled space, in addition to fostering a communal atmosphere for its visitors.

The current operating hours of BierHall Brewing are:

Mondays // 3 p.m. to 10 p.m.

Wednesdays – Fridays // 3 p.m. to 10 p.m.

Saturdays // 11 a.m. to 10 p.m.

Sundays // 11 a.m. to 9 p.m.

Jim indicates that in the future, he along with his brother, might contemplate extending their operating hours to include lunchtime service during weekdays.

“Opening BierHall Brewing feels unbelievable,” expressed Jim. “The journey here has been quite tumultuous. We spent almost two years just looking for suitable property.”

Long time Stromboli restaurant announces Harrisburg closure; second in the Midstate

“Finding a location at home [in Lancaster] was a pleasant surprise. This market is absolutely perfect for this type of business! The bar is set high here, and we’re striving to surpass it,” he concluded.

Since their November 2023 grand opening, the Rommel brothers have created about 28 new jobs at their pub.

abc27 news will keep you updated as more information becomes available.

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