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Mouthing Off

By the Editors of Food & Wine Magazine

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Tasting Room

Exercise Your Beer Know-How

Organized roughly from least to most intense—from mild Hefeweizen all the way to robustly sweet and bitter Imperial Stout—this chart gives a general sense of beer style so you can train yourself to be a better taster. Dave McLean also rates hops flavor from one dot (peppery or citrusy) to five (full of “green” tastes, like pine needles) and malt flavor from last to most toasty.

Beer Chart

 

Related:
Train Yourself to be a Better Beer Taster

Awesome Canned Craft Beer
Cooking with Beer

Tasting Room

Awesome Canned Craft Beer

Courtesy of Sierra Nevada.
Courtesy of Sierra Nevada

Courtesy of Sierra Nevada

There are now more than 180 craft breweries putting their brew into cans (out of about 875 total, not counting brewpubs). And that’s a fine thing. I mean, it may be 20 degrees outside, but you’ve still got to drink something at the beach, right? Here are 5 great canned craft beers. »

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Tasting Room

Yet Another Reason to Drink Beer

© David Tsay
© David Tsay

© David Tsay

It’s possible you may have missed it, but just before Christmas a team of scientists in Seattle managed to determine the absolute configurations of isohumulones in beer!

Relieved, aren’t you? Me too. But no matter what you think, it’s evidence of sorts that people’s curiosity about beer knows no bounds; and in this case, their curiosity about how hops work.

Hops (the female flower of the hop plant) impart bitterness, and also—depending on the hop strain—resinous, piney and/or citrusy/tangy notes. Most beers have some hop character; over the years various craft brewers have also been obsessed with pushing the envelope of how hoppy a beer can get. In the wrong hands, this obsession can result in undrinkably bitter haaargh-water, but for a talented brewer it can result in beers that are delicious in large part because of their complete, crazy, in-your-face hoppiness. For the adventurous, here are 9 extremely hoppy beers that also happen to be extremely good. »

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Tasting Room

Best Super Bowl Chicken Wings and Beers

© Hector Sanchez
© Hector Sanchez

© Hector Sanchez

My secret theory about why chicken wings and football go so well together can be demonstrated by a very simple experiment. First, go to the store and buy a chicken. Next, remove its wings. Next, truss its little feet together. Now paint it brown. What does it look like? Exactly: a football. Chickens are footballs, except for the wings. And that’s why when we watch football, we eat chicken wings. 5 perfect beer and wings pairings. »

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Tasting Room

Great Winter Beers That Don't Taste Like Spiced Pop-Tarts

Sierra Nevada Celebration Ale

Courtesy of Sierra Nevada

Few issues in the world are truly black-and-white. Cats, for instance. Some people think they’re nice pets; some people think they’re furry little narcissists who’d happily dine on your face if there were ever a complete collapse of civilization due to a nuclear apocalypse.  But one thing that can be divided into simple, black-and-white categories is winter beers. Basically, there are the ones that taste like something your grandmother would bake, and the ones that don’t. Here, six great winter beers.>>

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Wine Wednesday

Brunch Drinks

© Tina Rupp

Try pairing the three drinks below with a fantastic brunch recipe, like this Smoked-Salmon Scramble with Dill Griddle Biscuits. // © Tina Rupp

Ah, brunch. People go bonkers for brunch. Say the word “brunch,” and your friends will say things like, “Yeah! Great! Let’s do it!” Unless they have kids, in which case they’ll look sort of morose, because instead of going to brunch with you they’re going to be at a birthday party for five-year-olds. But that’s the human condition: Sunday-morning cocktails, then offspring, and finally death.

Be that as it may, in terms of drink options, folks tend to default to one of three things: a mimosa, usually made with some Minute Maid and a bottle of random sparkling wine that someone brought over six months ago; a Bloody Mary (which I’m not knocking at all); or Champagne. Yet because life is short and the human condition is dire, why not experiment while you still have a chance? 3 Fantastic Brunch Drinks. »

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Wine Wednesday

Spooky Halloween Wines

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Grilled Beef Ribs with Smoky-Sweet Barbecue Sauce // © John Kernick

Pair chef David Burtka's frighteningly human-like beef back ribs with one of these spooky Halloween wines. / © John Kernick

Here’s the way I see it with Halloween wines. There are plenty of wines out there that are propelled by some sort of marketing gimmick—Dracula’s favorite Transylvanian Zinfandel, 2012 Mr. Bones Bug Juice, what have you—but there are also some wines that more organically have a spooky Halloween vibe to them. Here are a few possibilities that would be appropriate served out of black glasses in a Haunted House, and that also actually taste good. The list of Halloween-ready booze. »

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Editor Obsession

Cheese, Beer and The Fabulous Beekman Boys

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Beekman 1802 Blaak

Justin Chapple

This week, the Beekman Boys (whose fabulous show is moving to the Cooking Channel in September) released their second batch of Beekman 1802 Blaak cheese at a party held at the unrelated Beekman Beer Garden in Manhattan’s South Street Seaport.

Read more>

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The Week in Food

Technicolor PBR

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Pabst Blue Ribbon Beer. Courtesy of Pabst Brewing Company.

Courtesy of Pabst Brewing Company

The Week in Food looks at noteworthy food or food-related inventions, announcements and other "firsts" throughout history.

The introduction of an interstate highway system in the 1950s made cross-country delivery easier and more economical, allowing companies like breweries, which were mostly local or regional, to expand their consumer base for the first time. With greater sales potential on the horizon, Milwaukee’s Pabst Brewing Company chose to market to a national audience on June 25, 1951 via America's first color TV beer commercial.

"What'll You Have? Pabst Blue Ribbon!" >>>

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Editor Picks

Best July 4th Drinks

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Aperol Spritz

Courtesy of Aperol

 

America’s favorite day for grilling and fireworks is also one of F&W editors’ favorite days for drinking. Icy mint juleps and citrusy Txakoli wine are on their list of what to drink for the Fourth >

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.