Category: Front Page

(Kristin Hartridge/For RedEye) (November 13, 2012)

Written by Tony Peregrin for redeyechicago.com

Having a girl’s pint out in Chicago just got a little easier this fall with the launch of Barley’s Angels–a growing network of chapters around the globe for women seeking a comfortable milieu to learn about craft beer.

But don’t be fooled by the group’s name and logo–a clever wink at the jiggly, hair-model pretty crime fighters of the iconic ’70s TV show–Barley’s Angel’s is not a social beer-drinking club for women, but a serious forum for beer enthusiasts with a thirst for knowledge.
Continue reading “Barley’s Angels Fight for Ladies’ Interests in Beer”

Written by Nick Brennan for chicagonow.com

There is quite a bit of contention out there regarding what is and what isn’t craft beer. Some define it based on tangibles like quality of ingredients, while others define it by looking at intangibles like the brewer’s passion for the art. Personally, I take a stand somewhere in the middle. High quality ingredients are a must and if production can be ramped up while keeping quality in check, that’s great. But there has to be more to it than quality…right?
Continue reading “What is “Craft Beer?””

Written by Brandon Jones for embracethefunk.com

A few weeks ago Mr. Brett-man himself was in Nashville to speak/judge at the 2012 Music City Brewoff. I had the chance to sit down with Chad Yakobson of Crooked Stave to talk about brewing darker wort, hoppy, 100% Brettanomyces beers.

Wild Wild Brett Blue

Continue reading “Hoppy 100% Brett Dark Beers Q&A with Chad Yakobson of Crooked Stave”

Written by Cavan Sieczkowski for The Huffington Post

 

The owner of a hipster-approved beer company may come to the rescue of a beloved classic snack.

When Hostess announced plans to liquidate, fans of the baked-goods company feared the fate of the Twinkie. But lovers of the cream-filled sponge cake, fret not: Twinkies may survive thanks to the owner of Pabst Brewing, Co.

C. Dean Metropoulos and Co., the Connecticut-based private equity firm behind blue-collar-cum-hipster-darling beer, Pabst Blue Ribbon, is considering making an offer to buy Hostess Brands, Inc., according to Bloomberg.
Continue reading “Twinkies May Survive Thanks To Pabst Brewing Co.”

Written by Angela Haupt for usnews.com

Pour another—for your hair. Turns out that pumpkin ale could be exactly what it needs to look healthy and shiny. No joke: Beer hair isn’t just what happens when some drunk guy spills his Guinness on you, or when you accidently dip your locks into your drink. On the contrary, beer shampoo is trendy—intoxicatingly so, some might say—and it’s landing everywhere from high-tier salons to your neighbor’s shower.

“People put beer in lamb, in bread, in pastries,” says Francky L’Official, a celebrity hairstylist who works with clients like Jamie-Lynn Sigler, Mena Suvari, and Vanessa Minnillo. “Why not use it for your hair, too? It gives it body and makes it shiny and bouncy.”

That’s because two of the basic ingredients in beer—malt and hops—are packed with protein, which acts as a nourishing and strengthening agent. Soaking, rinsing, or spritzing your hair with beer will strengthen the cuticles and help repair damage. Alcohol also contains B vitamins and natural sugars, which add a glossy shine. “Beer is great for fine or fragile hair,” says Marta Wohrle, founder of Truth in Aging, a website that reviews beauty products. “The proteins bind to the hair shaft and give it more volume,” boosting the appearance of thickness.
Continue reading “Cheers for Beer … Shampoo, That Is”

Staying home for the day, Ken Carman agreed to do two beer profiles while waiting for the turkey’s goose to be cooked

Profiled by Ken Carman for professorgoodales.net

Tons of rocky head that settles into a pillow, this beer is light on the srm scale: probably close to a 2. Clarity is excellent. The distinct lager yeast: ala’ hint of sulfur, is dominant with hop background, grassy. Somewhat of a DMS nose.

The bitter is somewhat harsh, but that may be exacerbated by the slight sulfur lager taste.

Mouthfeel light malt, at best, probably pilsner. Slight harshness. A bit slick.

I am guessing this is not Cascade-ish like hops, and the hops, fresh, are not all that pleasant. This goes to drinkability. A compliment: the 8 plus abv is not all that noticeable, but why would I want to drink this? It’s close to an attempt at a kick your ass lawnmower beer that will give your taste buds a chop with the blades, and not in an all that nice way.

Written by William Bostwick for Bon Appétit

 

The Thanksgiving table is defined by a golden turkey, a white tablecloth, family angst, and a festive bottle of…beer? That’s right. The holiday’s American roots and patchwork of flavors suit it to craft brew, which is often more versatile than wine and always more humble. Luckily, the best craft beers come in large-format packages that are worth showing off at the table.

Often fermented a second time in the bottle, like Champagne, beers such as wits (white beers) and saisons (farmhouse ales) are extra-bubbly, which means that the heavy, oversized glass and cage-reinforced cork serve a practical purpose. But the bottle is symbolic, too, of a beer to savor and, more important, to share. Maybe that’s why extra-large beers–whether wax-dipped, foil-wrapped, corked, or all three–look so good. These big bottles hold brews that are often strongly flavored and just plain stronger than their lower-alcohol 12-ounce siblings. So treat them like wine. (Smaller pours also mean a bottle will go farther.)
Continue reading “Forget Wine: Beer is the Best New Thanksgiving Drink”