Some of the country's best restaurants are teaming up with breweries to create their own signature beers. Here, some of the newest collaborations.
Brewers are making more gluten-free beers than ever, but some are better than others. Expert Michael Moser found five great ones that are worth seeking out.
Top Chef alum Kevin Gillespie of Gunshow in Atlanta is a huge German beer fan.
San Francisco–based blogger Erik Ellestad has cracked the code on root beer. Here's the recipe.
Today is the deadline to get Christmas delivery from Beer Dreamer, a super-new startup that offers beautifully packaged, thoughtfully chosen gift packages containing fantastic beers from top breweries.
Cut from the same cloth as people who claim they don’t like red wine, there are those who go through their drinking lives with this on the tip of their tongues: “Oh, I don’t really drink dark beer.” Their aversion may come from a misplaced notion that all dark beer is like liquid bread: filling and heavy. While this is true in some instances—doppelbock has its origins in sustaining monks through their fasts—there are plenty of dark beers that are refreshing and flavorful without being overbearing. Read more >
Indiana has one of the fastest-growing craft beer scenes in the country. So we asked Indianapolis chef Micah Frank of Black Market, who is collaborating on a beer with Sun King, for some of his favorite Hoosier brews.
Daredevil Brewing Co.: Muse
"An unfiltered and food-friendly Belgian-style ale."
Union Brewing: Apollo's Space Flight
"They make beer, like this Imperial Double IPA, two barrels at a time."
Three Floyds: Alpha King
"A big pale ale, from probably the state's best-known craft brewer."
Flat 12 Bierwerks: Pogue's Run Porter
"It has a lighter body than many porters, which makes it really drinkable."
Always pushing beer boundaries with styles like the Raison d’Etre made with beet sugar and raisins and the grape must-infused Sixty-One, Dogfish Head is making a garlic beer. Made in collaboration with Eataly’s Bierreria Brothers (in which Dogfish Head has been a partner since its inception), the Garlic Breadth is a porter-style beer brewed with chopped cloves of funky, fermented black garlic from Obis One farms in Pennsville, New Jersey. Read More >>
Most American bartenders pour beer incorrectly. At least, that's according to New York's new Czech-inspired beer bar Hospoda, where the staff is trained to generate proper foam, not avoid it. Hospoda even serves draft Pilsner Urquell (the original pilsner) four different and precise ways featuring different levels of suds. “When you have the proper head and the proper glass it can change the taste of the beer substantially,” says beverage director Steven Rhea. Here, he expounds on the benefits of foam, explains Hospoda's various pour styles and offers tips for beer drinkers at home.
The Crème. “This is the most common way to pour a beer anywhere in the world—except for some American bars it seems, which offer no foam on top. You should expect at least two to three fingers of foam, which opens up the beer,” says Rhea. To create the Crème, bartenders open up the tap just slightly, allowing a little bit of beer to come through the microscreens in the tap, exposing it to the air and creating a thick head. After a few seconds, bartenders move the glass up and open the tap completely, pouring the beer under the head at a 45-degree angle. “The head creates a barrier between the beer and oxygen so that the beer will taste less tainted.”
The Slice. “The Slice is symbolic of dragging your mug through the keg and coming up with mostly foam and a little bit of beer on the bottom.” According to Rhea, the style was popularized in the 1970s when Pilsner was advertised as the workingman’s beer. “It’s something in between, for the man who wants to be practical but also wants to enjoy himself. He doesn’t want to drink a big beer because that’s a lot of beer and he has something to do afterwards, but he doesn’t want to drink a small beer because that would diminish his masculinity. So he drinks a Slice.” The Slice is created similarly to the crème but the bartender allows more foam to come through. “I find the pleasure is more in the texture—you have this rich, creamy foam top. It’s just a little more satisfying,” Rhea says.
The Sweet. You won’t be able to find this pour in the Czech Republic; it’s a Hospoda original. Essentially, it’s a glass of foam (it's better than it sounds). Served only in a small size, the Sweet takes the longest of all the pours and is the most precise. “If you pour too slowly it will start to settle by the time you finish. If you pour too quickly it will settle because it’s not going through the microscreen slow enough to create that friction,” Rhea says. “It’s a fine science.” Customers are encouraged to drink the lightly sweet foam quickly. Rhea suggests drinking it as a toast or on Christmas Eve since it looks like snow.
The Neat. Also known as the chochtan, this is the style most commonly seen in the U.S. It has no head. “It’s done in the U.S. because people want to maximize how much beer they’re drinking,” Rhea says. “Generally it’s more bitter and less open. You won’t get the subtle aromas. It’s like drinking red wine from something really tiny or drinking whiskey out of an eyedropper.” That said, Rhea does like to pair the bitter style with a hearty dish like pork chops or steak. To pour a Neat, bartenders clear the lines by letting the tap run for a few seconds until the beer becomes clear, then slip the glass under the stream at a 45-degree angle. “You have to be gentle because any sort of sudden movement will create a head,” Rhea says.
How to Pour Beer (with Foam) at Home
1. Opt for a beer with some weight to it like a Belgian or a German Hefeweizen—or Pilsner Urquell. They hold the head longer.
2. Use a tulip glass or a wine glass. “But resist the urge to swirl the beer around in a wine glass, which makes it flat,” Rhea says.
3. Make sure your glass is dry and slightly chilled.
4. Pour at 45-degrees with vigor.
5. If no foam comes out, try swirling the beer around in the bottle before pouring. “That would be faking it,” Rhea says. But it would work.
Photograph of Hanson © Jiro Schneider
F&W apologizes in advance for reintroducing the almost unbearably catchy song “MMMBop” back into your psyche. But the 1997 mega-hit from Hanson, the pop band made up of brothers Isaac, Taylor and Zac Hanson, has to be mentioned because of a new side project that you would probably never have associated with the baby-faced group: beer. In honor of the band’s 21-year existence, Hanson is releasing Mmmhops, a pale ale produced in partnership with Mustang, a craft brewery based in the Hansons’ home state of Oklahoma. Before it hits the shelves across the country, Mmmhops will be sold on the band’s upcoming tour starting in September. Middle brother and lead singer (as well as keyboardist and guitar player) Taylor Hanson chatted with F&W about good beer and yet another talent, cooking.