The Cannibal, 113 E 29th Street in Manhattan. (Photo by Gabi Porter)
Do you like booze? Do you like cheese? Have a moderate amount of expendable income? (I’m talking under a hundo here.)
Beer and cheese classes (and wine and cheese classes, and whiskey and cheese classes) are happening in New York all the time. Check out these easygoing, easily giftable eating/drinking events in December. Continue reading →
Photo via BeerBitty.com: Roasted Brussels Sprouts and Butternut Squash tossed in a Warm Bacon and Brown Ale Vinaigrette with Sage and Toasted Pecans.
It’s Thanksgiving week, which means a barrage of recipes and relatives are probably vying for your attention and food coma threshold. To make it a little easier on you, I’ve gone through ladle-loads of beer and food recipes from all around the web and reduced it down to five easy ways to infuse your food with craft brews.
Swap out your usual side dish or soggy vegetable mush with the same dish, only better—because it has beer in it, and making it isn’t any harder than without beer. In fact, it’ll probably be easier because you’ll be enjoying it more while you sip on some extra brew. It’s a win-win.
With recipes from some of the best beer and food resources—like the Brewers Association’s Cooking with Beer Recipes (with insider tips from Julia Herz, Brewers Association craft beer program director and CraftBeer.com publisher), Brooklyn Brew Shop’s Spent Grain Chef, and the Beer Bitty—you won’t regret giving these a try.
Go HAM on 5 Beer-Infused Thanksgiving Recipes >
Check them out in my latest beer school feature for Rally by Eventbrite.
Featured Image: Chestnut Brown Ale Stuffing by Brooklyn Brew Shop.
Goblins, Gould and Gourds – a guide to scary good beers for your Halloween 12-Pack
These are gourds. They might also be goblins or ghouls.
Halloween is prime time for scaring your friends into drinking devilishly delicious craft brews. This Halloween Variety Pack should help you bring that house party to the next level. Consider each of these bottles a love potion that will convert the non-believers to craft—forever. Get the full guide on Eventbrite.com/Rally. Continue reading →
I recently worked on two fall beer guides for craft beer novices and not-obsessed-but-interested drinkers. The first, published in Rally by Eventbrite, is a guide to popular beer styles that show up this time of year, along with specific suggestions of easy-to-find beers that also happen to be a few of my (approachable) favorites. The other, published in The Mash by Brooklyn Brew Shop, is a quick list for homebrew hopefuls who are looking to get their feet wet (or their brew boots wet, if they’re so experienced) with a few small batches this season.
In “Your Fall Beer Flavor Guide: Sip, Drink, Chug (No One’s Here to Judge)” AKA “Why You’re a Sucker if You Don’t Drink Spice Beer,” I walk through five craft beer styles that tend to hit the shelves as the summer transitions into leaf-falling, apple picking, hanging-out-in-bars-without-feeling-your-face-melt-off season:
- Oktoberfest and Festbier
- Pumpkin Beer
- Harvest Ale
- Herb and Spice Beer
- Hard Cider (not beer, but see explanation in the post)
And since they’re psyched to spice up the season DIY-style, this Brooklyn Brew Shop list of “5 Fall Beers to Make Now” includes beer making kits and mixes that are perfect for fall imbibing:
- Brooklyn Brewery Sorachi Ace
- Rye-PA (Limited Edition)
- Blackberry Red Ale (Limited Edition)
- Chestnut Brown Ale
- Chocolate Maple Porter
Of course, these are all great beers to drink or brew any time, but it’s always fun to get festive when the options are as vast as they are!