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Website Under Construction! Come Visit Again Soon! We're in the process of building a new and improved website, which will be launched in a few short weeks. The new site will keep many of the great educational features that are popular on the current site in addition to many new features... a revamped portfolio, easy search by style functionality, and numerous additional resources for retailers! Please stay tuned and check back for the big reveal!

Session Brews for Summer

What do you want in a summer beer? I know that I want something that is relatively low in alcohol since I’ll probably want to consume more than one. While shandies are very popular, and they are often my lower alcohol choice, there are times when I want my beer to be just, well, beer.

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!

What's for Dinner - Homemade Fire Roasted Salsa and what beer to pair with it

Fire Roasted Salsa

10 Roma tomatoes
8 cloves garlic
1 – 14oz. can fire roasted diced tomatoes
1 large green chili pepper
1 bunch cilantro
1 - white onion
3 dried chipotle peppers
½ green bell pepper
1 – 2 fresh jalapeno peppers (1 for medium or 2 for hot)
½ lime – juiced or 1/3-cup lime juice
1/2 cup white vinegar
Kosher salt
Fresh ground pepper
Light olive oil

Set oven to broil (around 500º)
Line a sided baking sheet with foil or turn the foil up to make a boat
Spray non-stick oil on the sheet
Cut a slit across the top of each tomato (to keep them from exploding)

What's For Dinner - Handmade Italian Spahetti and Meatballs and what beer to pair with it.

Italian Spaghetti and Meatballs

The Meatballs

1 lb. ground chuck
1 lb. ground mild Italian sausage
1/2-cup milk
1 egg beaten
1/3 minced onion
3 cloves minced garlic (or about a tablespoon)
1/3-cup Italian breadcrumbs
¼ cup ricotta cheese
¼ cup Parmesan cheese
1 Tbl. Kosher salt
2 Tsp. black pepper
1 Tbl. parsley
1 Tsp. dried oregano
1 - cup flour for dusting
1/3-cup light olive oil

Mix all ingredients in a bowl by hand.
Dust the meatballs with flour
Coat a pan with olive oil
Brown the meatballs on all sides
Then add meatballs to the sauce and simmer an hour

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