 |
|
There's a little Irish in all of us
Well my friends, Tampa Bay Beer Week is here! March 2-10th is the celebration of craft beer at the bars you already go to all in one smorgasbord of events in the Tampa Bay area. You really have no excuse to miss some of these beer happenings (it's worth the drive). And would you want to miss them? As time to sit around with your fellow beer lovers and drink like a local for an entire week (all of which our events are listed below): Beer me, please. After that we can all celebrate with St. Patrick's Day and pretend we are off drinking in Ireland with the best of them for at least a day. So we won't be drinking any green beer, but I'll take a Highland Gaelic and something from Innis and Gunn (have you had their Irish Whiskey Cask beer?) any day.
*Did you know that Scottish Gaelic is closely related with Irish? Originally Irish, Irish Gaelic speakers migrated and crossed the Irish Sea 1700 years ago and became the Scots.
So drink up lads and lassies, and let's celebrate the beer of Spring.
"Here's to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold pint-- and another one!"
Cheers,
Brown Specialty Team
|
|
NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
|
Bell's Smitten Rye
Drawn from one of our oldest recipes, Smitten Ale began as part of a series of rye beers at our Eccentric Café. The combination of sharp citrus & resinous flavors from the hops with the earthy, rustic overtones of the rye malt contribution yield an interesting take on the American Pale Ale. 6.0% ABV
|
Red Brick The Lost Years
The Lost Years, the 5th release of Red Brick Brewing's distinguished Brick Mason Series, is an American Strong Ale brewed with spices and aged in Jim Beam bourbon oak barrels. This copper colored ale gives off aromas of dark fruit and toffee. The taste of caramel and fruity esters are complimented by subtle spicing of orange peel and star anise followed by hints of bourbon and oak leading to a warm finish. 9.0% ABV
|
Saint Somewhere Cynthiana
Cynthiana is a Farmhouse ale brewed with heirloom Cynthiana grapes. A background of Pilsner malt and wild Florida yeast bolster the subtle expression of the grapes sourced from a family vineyard in N. Florida. Our house yeast strain along with a dose of Brettanomyces adds to the complexity of this ale. Brewed using all Belgian malt, whole noble hops and open fermentation. 8.0% ABV
|
Luk Dry
Light golden color and the fine aromas of fresh fruit. On the palate, almost dry yet fresh and delicately effervescent. Made with McIntosh apples, this cider is carbonated at the bottling stage. This cider recently took home the silver medal at the Great International Beer and Cider Competition. 6.4% ABV
|
Luk Rose
Pale pink color reminiscent of the rosés of Provence, revealing rose and spring jasmine aromas. Bubbly and invigorating, it has a great vivacity and the freshness of red berries followed by a delicate effervescence. Made with McIntosh and Geneva apples, this light cider is carbonated at the bottling stage. This cider recently took home the bronze medal at the Great International Beer and Cider Competition. 6.4% ABV
|
Luk Hard Dry
This fortified version of their Luk Dry is made with McIntosh apples, is light golden in color and has fine aromas of fresh fruit. The added "Eau-de-Vie" increase the alcohol level. 12% ABV
|
Luk Hard Rose
Luk Hard Rose - This fortified version of their Luk Rose is still made with McIntosh and Geneva apples but has an added "Eau-de-Vie" to increase the alcohol level. 12% ABV
|
Luk Tomahawk Maple Cream
The cream liqueur brings together Grade-A Quebec Maple syrup, fresh cream and the highest quality of rum to create a delicious maple cream liqueur that is perfect for any occasion. 32% ABV
|
Look out for returning favorites like Cigar City Cubano Espresso, Avery Maharaja, Breckenridge Pandora's Bock, Peak Simcoe Spring, and Cigar City Hotter than Helles in cans!
|
|
*Check with your Brown sales representative for availability or products not available in certain areas
|
 So You Want to Open the Next Great Craft Beer Bar?
By: Chris Black
With the increased number of small and independent breweries opening in the United States-now topping 2,000-more restaurants and taverns are staking their claim in the race to sate the thirsty, and the ever expanding craft beer market. As the new era of craft beer-focused establishments sit poised to capitalize on the fuller-flavored beer trend, craft industry veteran Chris Black, owner of Denver's Falling Rock Tap House, offers his thoughts on how the retailing tier can best serve patrons and producers.
How to be an Asset, not an A**:
Now that craft beer is hot, more and more folks want to get in on the burgeoning industry, especially in these challenging economic times. As a multi-decade participant in the specialty and craft beer community, and after many conversations with those in the industry, I feel a few things need to be put out for discussion.
For full article |
By : Jon M. ChangBeer producers make a big deal about drinking beer fresh. Stone Brewery produces an IPA with a drink-by date. Russian River Brewing Company implores their customers right on the bottle label to drink Pliny the Elder fresh. And most other beer producers print the brewing date on the can or bottle so the customer knows he or she isn't getting old beer. While it's true that many (and perhaps most) beers taste better when fresh, it's a fallacy that old beer always equals bad beer. Some breweries specifically make beer that needs to be aged for ten years or longer before it tastes right. If you're hesitant to drink a decade-old beer, you have good reason. Oxygen is most responsible for causing beer flavors to go awry over a long period of time. Charles Bamforth, a professor of Food Science and Technology at UC Davis, explains that oxygen causes the fatty acids in the beer to oxidize and form a multitude of chemicals, including nonenal, one of the main chemicals that contribute to the wet-cardboard flavor of beer past its prime. Nonenal isn't the only culprit though. According to Bamforth, "Tens, if not hundreds, of types of molecules will contribute to the aging process."
For full article
|
Need to flavor your beer? There's a hop for that
By: Justin Grant, Tampa Bay Times
The importance of hops in today's beer cannot be overstated. With the exception of heavily roasted barley, assertive yeast strains and the occasional bonus ingredient, hops tend to be the majority contributors to the overall flavor of a brew.
Of equal import is the type of hop used. While one variety may come over the top with floral and citrusy aromas - best used in IPAs and other hop-centric beers - another may lend a subtle earthiness, adding depth and complexity, rather than bitterness and aroma.
With so many varieties, it's tough to know what's what. Fortunately for the would-be "lupulinologist" (yes, I'm coining that term), there are many single-hop beers around, along with quite a few beers using a blend of hops dominated by a particular variety. Here's a primer on the big players, along with some of the beers that you'll find them in.
|
|
|
|
____________________
Featured Beer
Cocktail
Smokin' Hops
Ingredients: - 3/4 oz. Tequila - 1 oz. lemon juice - 1/4 oz. minced Serrano chiles* - 1/2 oz. agave nectar -3 oz. West Coast IPA like Shipyard Monkey Fist or Nectar Ales IPA Instructions: In a shaker glass, muddle the serranos with the simple syrup. Add tequila, lemon juice and ice. Shake and strain into a Collins glass over ice. Top with IPA. Garnish with lemon peel. *For less heat, substitute with a few dashes of your favorite hot sauce.
____________________
|
|
Featured Recipe
Bock-Beer-Braised Chicken Dinner
By: Food Network Magazine
Yield:
4 servings
Level:
Easy to Moderate
Ingredients:
-1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
-8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
-All-purpose flour, for dredging
-1 tablespoon extra-virgin olive oil
-1 (12-ounce) bottle or can of Narragansett Bock, Breckenridge Pandora's Bock, or Shiner Bock
-1 cup frozen pearl onions, thawed
-1/2 pound small red-skinned new potatoes, halved
-2 tablespoons whole-grain mustard
-2 tablespoons packed dark brown sugar
-4 sprigs fresh thyme
-3 tablespoons chopped fresh parsley
Directions:
Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the bacon drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
____________________ |
Visit the product section of Brown.com
to view our portfolio 
Visit the Retailer Section of Brown.com to see where we can sell these products:
CONTACT US AT: Email info@brown.com Phone 561-655-2337 Website Brown.com |
|
