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Craft Can Culture
It's no surprise that craft beer cans are popping up around town and creating quite the hype. We can finally bring cans to the pool and not have to worry about the "no glass" rule. We can ensure that our beer will keep the quality because the light won't be hitting it, and will cost less. We can "Crush in like Quint" from the movie, Jaws, with a Narragansett lager can. In November of 2002, the Oskar Blues Brewery in Lyons, Colorado made the news that it was the first small craft brewery to put beer in a can. Some people prefer a bottle for the mere novelty of it; that's not the case anymore (no pun intended). These canning lines are making their way in to breweries more and more recently. Today, more than 200 craft brewers are canning 600 different beers this year, Craftcans.com says. Some of the newest Craft Can Creations (I'm getting good with these alliterations) are Crazy Mountain Brewery (Vail, CO), Breckenridge Brewery (Breckenridge, CO), Shipyard Brewing (Portland, ME), Intuition Ale Works (Jacksonville, FL) and dare we say it, Cigar City Brewing (Tampa, FL) (coming out with cans soon enough). Exciting; our second Florida local beer in cans!
Cheers,
Brown Specialty Team
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NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
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Lazy Magnolia Southern Pecan Intense gold-colored beer of a medium bitterness inspired by the German Marzen. Its malted scent is immediately clean. Soft and bitter, its toasted and smoked aftertaste make this beer perfect for Rome's typical cuisine. 5.5% ABV.
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Lazy Magnolia Deep South A crisp, clean beer with the perfect balance of hops and malt. Its body and clean finish are ideally suited for all seasons, and the brew is moderately hopped for a great aroma and impressive finish. 5.21% ABV
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Birra D'Amare Chiara
Light lager beer of a straw color, clearly inspired by Czech-German Pils beer. It is produced with the best raw ingredients, giving it a good bitter content and a marked scent of hop. Alcohol, body and aroma blend perfectly, giving life to a clean and dry taste. 4.9% ABV (bottle only).
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Birra D'Amare Rossa
Red, double-malt, deep amber-colored beer, clearly inspired by German Bock beer. It shows a clean, soft and enveloping body, where a strong toasted malt flavor stands out. The froth is compact and creamy. 6.3% ABV (bottle only).
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Birra D'Amare Nera
Dark, with an impenetrable color, inspired by German Swhartz beer. With its intense fragrance, it has an aroma of toasted-burnt malt, ranging from chocolate to a touch of liquorice and coffee. 5.5% ABV (bottle only).
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Birra D'Amare Kuasapa
Copper-colored beer inspired by American Pale Ale. In this version, American hops meet European hops, giving birth to particular and intriguing scents and sensations. Its strong bitterness is well merged with the marked alcohol content, leading to a full and balanced body. 6.3% ABV (bottle only).
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Birra D'Amare Roma
Intense gold-colored beer of a medium bitterness inspired by the German Marzen. Its malted scent is immediately clean. Soft and bitter, its toasted and smoked aftertaste make this beer perfect for Rome's typical cuisine. 5.5% ABV (bottle only).
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*Check with your Brown sales representative for availability or products not available in certain areas
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By: Stephen Dubner
The college football season kicked off this weekend. There were lots of superhuman feats and exciting outcomes, from a fresh-faced Alabama team beating No. 8 Michigan by 20 points to Michigan State's Le'Veon Bell running and catching for more yards than the entire Boise State team in the Spartans' 17-13 win.
But there's one thing you don't find at these games, which is a staple of the rest of top-shelf sports action: beer. You can buy it at just about any big sporting event. But colleges and universities have long eschewed the practice, saying alcohol created an undesirable atmosphere in their stadiums or didn't fit their values. Kai Ryssdal talks with Stephen J. Dubner from Freakonomics Radio about a new experiment in selling beer at college games, which has had a surprising result.
For full article
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By: The Alicia Kelso
The craft beer industry has experienced staggering growth for the past five years, including a 14 percent jump in sales in the first half of this year.
At the National Restaurant Association Show's International Wine Spirits and Beer Show in Chicago in May, Technomic's David Henkes said that beer mentions have increased 65 percent on top chain menus since 2006, "driven by craft."
This is compared to the domestic light beer category, which has been flat during the last couple of years.
For full article
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Munich Breweries Face Beer Bottle, Keg Shortage Ahead of Oktoberfest
Is it possible that people are drinking too much beer in Munich? That's what some breweries are claiming -- there's a shortage of bottles and crates. While there is plenty of beer, there's simply nowhere to put it. The solution, the German brewers hope, is that people return their empties so they can be reused.
"Dear Munichers - bring back your crates," Heiner M�ller, manager of the Paulaner and Hacker-Pschorr brewery, told Munich's TZ newspaper. They are short tens of thousands of bottles. Kegs are also in short supply.
For full article
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Featured Beer Cocktail
"Pumpkin in My Pumpkin"
-Lop off the top quarter of a small pumpkin and scoop out the seeds and fiber
-Bake pumpkin on 350 degrees F for about 20 to 25 minutes or until the lip begins to brown.
-Let pumpkin cool and pour in a bottle of your favorite pumpkin ale!
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Featured Recipe
Beer & Bacon Pecan Bars By: Jackie Dodd, The Beeroness Difficulty: Easy There is nothing more fall than pecan pie. So why not spice it up with some bacon, and of course beer. Ingredients: For the Crust
-1 stick plus 2 Tbs unsalted butter
-2 cups flour
-1/4 cup brown sugar
-1/2 tsp salt
-2 Tbs water
For the Filling
-1 cup stout
-1 stick butter
-2 cups copped pecans
-2 cups brown sugar
-1/2 cup light corn syrup
-1/4 cup heavy cream
-2 eggs
-5 strips of bacon, cook and chopped
Directions:
Preheat oven to 350 degrees F. In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened. Line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer. Bake at 350 for 12 minutes of until a light golden brown. In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined. Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes. ________________ |
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