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Juneau brewery partners with Ben E. Keith Company to bring a “taste of Alaska” to the Lone Star State


Juneau brewery partners with Ben E. Keith Company to bring a "taste of Alaska" to the Lone Star State

Congratulations GABF 2011 Winners

Craft Brewers Guild wishes to extend our sincere congratulations to the following breweries for being recognized for their excellence at this year's GABF competition.

Mid-Size Brewing Company and Mid-Size Brewing Company
Brewer of the Year
Firestone Walker Brewing Co, Paso Robles, CA
Matthew Brynildson

Category: 6 Herb and Spice Beer - 92 Entries
Bronze: CBC Heather Ale, Cambridge Brewing Co., Cambridge, MA

Category: 9 Specialty Beer - 24 Entries
Gold: Hazelnut Brown Nectar, Rogue Ales, Newport, OR

Category: 12 Session Beer - 44 Entries

Craft Beer & Gourmet Cuisine: Perfect Together! Well, we knew that!

If you haven't stumbled on this video from the 2010 GABF yet, please check it out. Beer Nation did a nice segment from the Farm to Table Food Pavilion at this year's Great American Beer Festival. Special release craft beers were paired-up with dishes made with local ingredients by students at the Culinary School of the Rockies. This terrific event celebrated the world of craft beer and its well-deserved place at the table. Insert: clapping and whistling!

Ortega On Beer: Save The Backyards - A Call To Action.

So I get this email from my friend & local bar owner Dave about this bill that's been introduced in the New York State Assembly that requires the "reasonable guidelines" that all bars/restaurants in areas w/populations over 1 million (ie: New York City) & have either rooftop or backyard areas to have a permit to do so. Now that alone doesn't sound all that bad.

The Making of Dr. Klankenstein - Sixpoint Craft Ales

In late 2009, Sixpoint Craft Ales President Shane Welch and Sixpoint Engineer David Liatti were having a pint of Sixpoint Sweet Action at The Modern - the bar and restaurant adjacent to the world famous Museum of Modern Art in NYC. Earlier that day, Shane and Dave attended a design exhibit which featured one of David's products. Afterwards, they decided to hit up the Museum. After an afternoon of viewing the likes of Piet Mondrian, Andrew Wyeth, Salvador Dali, and Andy Warhol, Dave and Shane kicked back and began to have a beer-inspired discussion about the true meaning of Modern art - what it is, and where it could be found. After some deliberation, they had their "aha" moment - to discover real MODERN ART one need not look further than the product they created on a daily basis - sitting right in front of their own eyes. Could it actually be that real modern art is not confined to austere museums - on display to isolated bystanders - but rather flowing from the taps in bars all around NYC? Has a grassroots, productive and creative renaissance swept NYC, and the entire country? If not, they concluded, they were determined to make it so!

Ommegang Hop Chef Competition – D.C. Recap

Our first-ever Ommegang Hop Chef Competition at the Atlas in Washington D.C. was an amazing time and the dishes and pairings were delicious. Thank you to all the Chefs for the amazing food and volunteers for making our first Hop Chef event a memorable one.



What to Eat with Wheat Beer

Editor's Note: Food is even better with beer, and beer's even better with food. But what will taste particularly delicious with each beer style? We asked Certified Cicerone Michael Agnew to help us sort it all out.

The official start of summer is still a month away, but in many places summery weather has already arrived. Even up here in the frozen north where I live, shorts weather is here. It's time to break out the wheat beers.

Craft Beer Tasting 101

By Marissa Payne

Bubble has not burst on craft beer market

“The world almost seems flipped on its side — a revolution has happened,” reported Benj Steinman, president of the trade publication Beer Marketer’s Insight, in assessing the state of craft brewing.

What’s For Dinner – How to make the worlds best pizza and what beer to pair it with.

The Dough
Great pizza starts with great pizza dough. To make great pizza dough, do the following: Pizza dough needs to rise in the refrigerator for at least two days!

Start with one cup of water. Heat in a microwave for 40 seconds.
Pour into a large mixing bowl.
Add 2 teaspoons of sugar
Add 2 teaspoons of bread yeast or around one packet.
Wisc until mixed and let sit for 15 minutes

After the yeast has risen pour into an electric mixer bowl.
First add ½ cup of ice-cold water to the yeast sponge.
Add 1 tablespoon of olive oil
2 teaspoons of kosher salt
½ cup of wheat flour

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