We have nothing against pints… usually. But sixteen ounces can be a lot of beer in certain situations (don’t get us started on the boot, which is larger than Erica’s head and heavier than a newborn). We just happen to like things on the smaller side. That’s why when we started teaching people how to make beer, we did it on the one gallon scale instead of the ubiquitous five gallon setup. More »
Whenever I sample a new cheese, I end up asking myself what would best serve as an ideal accompanying beverage. While for most newly-inaugurated Cheese-heads out there, wine seems the obvious choice, there’s a lot to say for pairing cheese instead with beer. I linked up with Sixpoint to answer the question – which craft cheeses play nice with the many flavors of Sixpoint? Please indulge me while I get a little “cheesy” here:
What if you were to imagine a backstory for your favorite beer just like the way you create stories about strangers on the street? Who would that beer be and what sort of life would it have? Who would its best cheese chum be and where would you want it to live? More »
Perhaps you’ve seen it at your local bar: a brown-tinted jug being filled by the bartender straight from the draught lines. Maybe you’ve given the system a try to take home a few pints of your favorite beer as well. Growler programs — in bars and craft beer stores — are growing at an alarming rate. But if you choose to partake in them, there are a few things to know and understand.
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“There’s more to beer than beer.” That was our slogan for our first-ever beer fest—the Art of Beer Festival—that we hosted in Boston, way back in 2003. We dropped it on the back of all of the fest tees, too. A concept born from several beers at one of our late-night “business meetings,” we thought we were being clever, but many struggled with its meaning. More »
