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Movin' on Up
2013 seems to be flying by. It is halfway through February and the Spring season will be here sooner than we know it (spring seasonal beers are already here). We have a lot to look forward to.
Things seem to be moving in the right direction for our sunshine state's craft beer scene. Other Florida's cities' beer weeks besides our current ones are in the works for next year and it looks like there's a chance we may start seeing growler sales.
State Representative Katie Edwards has filed a bill in the Florida legislature that would allow the sale of malt beverages in 64 oz. jugs (growlers). This means that the support of microbreweries is growing. Under our current 32 oz. bottle or full gallon beer law, you cannot sell anything in between.
The "big guys" have also started experimenting with creating their own version of "craft beer" because they have noticed in their sales that people are demanding more flavor in their beer. Nowadays, rather than seeing only one or two craft beers in a bar, it is more typical to see only one or two macro beers in a bar; and we couldn't be happier about that!
We have a few exciting things coming up in the next couple of months so be sure to keep following...Tampa Bay Beer Week is upon us in a couple weeks and a lot of fun beer events below as well!
Cheers,
Brown Specialty Team
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NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
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Back Forty Naked Pig Pale Ale
This delightfully crisp, hand crafted ale is made with German malts that provide a perfect balance to the five hop additions that go into every batch. This American pale ale is tasty enough for any craft beer newcomer, while the complex character is sure to please even the most discerning craft connoisseur. So get naked and enjoy! 6.0% ABV
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Back Forty Truck Stop Honey Brown Ale
This medium bodied English brown ale is brewed with Alabama Wildflower Honey, roasted malts and fresh hops. The balance of sweet wildflower honey and earthy hop aromas come through in every batch. Whether preparing a delicious meal of sitting fireside, Truck Stop Honey will always keep the good times rolling. 6.0% ABV
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Back Forty Freckle Belly IPA
This full bodied India Pale Ale is loaded with fresh hops for a powerful blend of citrus, pine and fruit aromas. The firm malt backbone works will with the bold hoop finish that everyone expects from an IPA. Belly up hop heads. 7.5% ABV
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Back Forty Kidzu Porter
This medium-bodied Porter is brewed with a unique blend of rasted malts and fresh hops. Chocolate, smoky notes are abundant throughout the citrus aroma provides a refreshing twist to this old world beer style. Careful, it will grow on you. 5.5% ABV
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Stoudts Karnival Kolsch
This refreshing German-style ale was brewed using 2-row malt, a small amount of red wheat malt, and all German hops for bittering and aroma. This straw colored ale is smooth like a lager due to the colder fermentation temperature and an extended cellering time. It is dry and crisp with a slight fruitiness which compliments the mild hop bitterness and aroma. 4.8% ABV
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Harpoon Rich & Dan's Rye IPA
This beer is brewed with hops, a variety of malts, our proprietary yeast-the same yeast we've used since first brewing Harpoon Ale-and a lot more hops. Centennial and Chinook, and the dry hop addition of Falconer's Flight add a multidimensional hop character, and the combination of Pale, Rye, Caramel 60, Flaked Rye, and Vienna yield a complex malt body that stands up to the spiciness of the rye and the pronounced hop flavor. 6.9% ABV
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Lazy Magnolia Southern Belle
Lazy Magnolia has added a partner for Southern Gentleman-Southern Belle. Belle is a perfect suitor for Gentleman, as they are cut from the same mold. Southern Gentleman is the Lazy Mag's Southern Pecan Ale, aged in bourbon barrels. Southern Belle is created by taking Southern Pecan, and aging it in Pinot Noir barrels. Limited Spring release.
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Highland Devil's Britches IPA
"Lordy, that's as red as the devil's britches." Highland Brewing Company commemorates the history of the Great Smoky Mountains and Devil's Britches trail with a rich, red IPA. Ashburne Mild malt produces a toasted and biscuity flavor, and Extra Special malt renders an alluring red hue. Apollo hops provide aggressive bitterness(70 IBU), while dry-hopping with Calypso hops yields complex fruity and floral aromas with hints of pear and apple. This devilishly delicious ale is Highland's twist on the great American IPA. 6.0% ABV
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Ballast Point Sea Monster
From the deep dark depths of our Brewmaster's imagination comes this rich and monstrous oatmeal stout. Our Sea Monster embodies all that the true dark beer aficionado will appreciate: roasted coffee notes, with hints of bittersweet chocolate and currant flavors all brought together by a perfect hop balance. Don't fear the Monster! Our Robust Series gives all beer lovers an opportunity to try our most rare beers. 10.0% ABV
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Ballast Point Victory at Sea
Two of the world's oldest beverages join forces to conquer your palate. Victory at Sea embodies the art of masterful brewing by infusing a velvety Imperial Porter with pure vanilla flavor and specially selected, hand roasted coffee. The addition of cold brewed coffee to the beer lends a subtle roasted flavor to this robust imperial porter, blending perfectly with rich vanilla and caramel undertones. By uniting two traditions, Caffe Calabria freshly brewed coffee and Ballast Point beer, we have successfully created an artisanal masterpiece. 10.0% ABV
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*Check with your Brown sales representative for availability or products not available in certain areas
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 Decoding Flavor: Four Keys to Tasting
By Julia Herz
I like to call craft-brewed beer a cerebral beverage. Based on all the flavors, variety and innovation going on today, it certainly gives beer lovers much to talk about. But therein lies the challenge...
In talking about flavor on a daily basis, I've searched high and low for a solid answer on what exactly flavor is, how the heck we perceive it, and more importantly, describe it.
Admittedly, as one on a flavor-finding journey, and ever a palate athlete in training-we train each bite people-the bottom line is flavors are often difficult to describe. There are a multitude of books on the very topic. A new one that relates directly to pairing is Beer, Food, and Flavor by Schuyler Schultz.
Schultz talks about tasting in terms of attack: primary, secondary and tertiary flavor characteristics, finish, balance and dimension. There's also the stand-by bible Tasting Beer by Randy Mosher. For those who really want to geek out, read Neurogastronomy by Gordon Shepherd, or Sensory Evaluation Techniques by Morten Meilgaard, Gail Vance Civille and B. Thomas Carr. For full article |
Beer's Bitter Compounds Could Help Brew New Medicines
By : Vince Stricherz
Researchers employing a century-old observational technique have determined the precise configuration of humulones, substances derived from hops that give beer its distinctive flavor.
That might not sound like a big deal to the average brewmaster, but the findings overturn results reported in scientific literature in the last 40 years and could lead to new pharmaceuticals to treat diabetes, some types of cancer and other maladies.
"Now that we have the right results, what happens to the bitter hops in the beer-brewing process makes a lot more sense," said Werner Kaminsky, a University of Washington research associate professor of chemistry.
Kaminsky is the lead author of a paper describing the findings, published this month in the journal Angewandte Chemie International Edition.
There is documentation that beer and its bittering acids, in moderation, have beneficial effects on diabetes, some forms of cancer, inflammation and perhaps even weight loss.
Kaminsky used a process called X-ray crystallography to figure out the exact structure of those acids, humulone molecules and some of their derivatives, produced from hops in the brewing process. That structure is important to researchers looking for ways to incorporate those substances, and their health effects, into new pharmaceuticals.
For full article
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Craft Beer and Weddings: 5 Ways to Make the Perfect Marriage
By: Brandon M. Gallagher Watson, The Drink Nation
Something old, something new, something borrowed, something brewed.
Much to the delight of friends, extended family, and assorted co-workers everywhere, beer-centric weddings are one of the hottest trends in knot-tying today. Putting a bit of the focus on beer can give your big day a personal touch, create a fun atmosphere with many memorable opportunities, and, most importantly, help start your future off right. Beyond just having a keg or two at your open bar, how else can beer be part of your big day? Check out our suggestions, and let us know if you have more to add.
Homebrewing If you, your future spouse, or your friends are avid homebrewers, then creating a few gallons of the your favorite style is a great way to do something special. Not only will you have something unique and memorable, you'll do it for far fewer dollars than buying commercial beer. This will allow you either to save money on the bar tab or - if you really like your guests - to provide more libations with the same budget. When you decide to go with a custom brew, it's a good idea to make the decision well in advance and check what your venue's rules are on bringing your own. Also determine right away if you are going to offer kegs or bottles, as there are diffferent logistics to consider with each.
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Featured Beer
Cocktail
"Liquid Pie"
-.5 oz. lemon juice
-.5 oz. agave nectar
- 2 black berries
- 6 blueberries
- 3 ounces Bischoff Pilsner or Cigar City Hotter than Helles
Instructions
Muddle the berries, agave nectar and lemon juice until berries are completely macerated. Add Bourbon and ice, shake vigorously & strain into a champagne flute. Slowly add the Pilsner, being careful not to let the foam get too out of control.
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Featured Recipe
Amber Ale Arroz con Pollo
By: Mike Burns
Difficulty: Moderate Serves: 4 Time: 1 hr plus 1 hr of marinating Beer Style: Amber Ale
This is a take on the classic Cuban dish Arroz con Pollo. The rice is layered with flavor provided by fragrant spices as well as chicken and chorizo.
Ingredients
For Marinade
3 large garlic cloves, chopped
2 tablespoons white vinegar
2 teaspoons dried oregano
4 chicken drumsticks
4 chicken thighs
For Rice
-3 oz chorizo cut into -1/4-inch-thick slices
-1 tablespoon olive oil
-1 medium onion, diced
-1/2 green bell pepper, diced
-3 garlic cloves, chopped
-2 teaspoons ground cumin
-2 teaspoons dried oregano
-1 1/2 teaspoons paprika
-2 bay leaves
-1 lb tomatoes, seeded and chopped
-1 (12-oz) Twisted Pine Amber Ale or another amber ale
-1 1/2 cups chicken broth
-2 cups long-grain white rice
-¼ cup cilantro, chopped(Garnish)
Finely chop garlic with 2 teaspoons salt, then transfer to a bowl. Whisk in vinegar and oregano. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour but no longer than 2. Render chorizo by cooking in a large pot over medium-high heat, stirring, until some fat has been released, 2 to 3 minutes. Add olive oil, onions and bell pepper and cook, stirring, until softened, about 5 minutes then add garlic and cook until fragrant. Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute. Reduce heat to medium then add chicken and marinade to the pan and cook while stirring, uncovered for 10 minutes. Stir in rice and cook for another minute. Then add tomatoes, beer and chicken broth. Bring to a boil, making sure rice is submerged. Then cover and reduce heat to medium-low. Cook, stirring halfway through, until rice is tender, 20 to 25 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice, remove bay leaves, garnish with chopped cilantro and serve.
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