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It seems to me these days that there is a never ending supply of new and interesting beers. It starts with the basic recipes where brewmasters are now constantly receiving new types of hops that give off aromas of grapefruit, mango, guava. Then there are the old standbys that are stronger and more powerful before with flora, piney and grassy aromatics.
Next would be the obliteration of style. Where there once was distinct styles that were very regional, now we have cross bred versions like White IPA, Belgian IPA, Fruit beers and Imperial Styles. And about Imperial Styles? When in the history of beer have there been so many beers that are sold at 8% ABV or more? Your choices in the bar or liquor store are seemingly endless.
How about collaborations? Brewers basically getting together to do what they love to do...create beer! Clashing or complementing styles bring new meaning to brewer's techniques when they head back home and step outside of their normal brewing regime.
Then bring in the other elements that the modern brewer has discovered. Things like Muscat grapes, coffee, kaffir limes, dragon fruit, and more. Add it to the boil, add it during fermentation, add it after fermentation, add it after it is already being stored or served...where, how and how much? The possibilities are endless.
And the final variable, the living thing that makes up the most important magical part of brewing...the yeast. Where once brewer's stuck to the two versions Sacchromyces yeast (lager and ale), a whole new generation are experimenting on the wild side with Brettanomyces, Pedioccous, and Lactobaccilus and aging for extended periods in barrels that have been used in the liquor and wine industry.
It is an exciting time of the beer industry. Brewer's have a large palette to work with today and we are seeing some delicious and adventurous beers out there. The trouble is finding the time to sit and enjoy them all!
Adam Fine
Director of Hoperations
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NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
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Stone Enjoy By IPA
You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers - especially big, citrusy, floral IPAs - Stone has taken it further, a lot further, in this IPA. You see, they specifically brewed it NOT to last. They not only have gone to extensive lengths to ensure that you're getting this beer in your hands within an extraordinarily short window, Stone made sure that the Enjoy By date isn't randomly etched in tiny text somewhere on the label, to be overlooked by all but the most attentive of retailers and consumers. Instead, they have sent a clear message with the name of the beer itself that there is no better time than right now to enjoy this IPA.
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2013 Stone Espresso Imperial Russian Stout
 Espresso-roast coffee has thousands of aromatic and flavor compounds. A lot of what comes out in the final flavor depends on where the beans are grown and how they are roasted and blended. Stone fell in love with the espresso from San Diego's Ryan Bros. Coffee when they first tried it in a cask of Stone Sublimely Self-Righteous Ale, and then later when using it to make espresso, "real" macchiatos, and lattes during one of their weekly "Espresso Friday" sessions. It's a blend of Indonesian and Central/South American coffee beans, dark roasted and blended to perfection. The flavor is bold and robust yet very smooth, with hints of citrus and berries, and they knew it would be a great addition to this year's "odd" version of our Stone Imperial Russian Stout. 11% ABV (bottle and draft)
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Brewery Ommegang Fleur De Houblon
Nothing is more evocative of summer than the beautiful aroma of flowers, and the favored flowers of brewers are hops. This brand new summer ale, Fleur de Houblon (Hop Flowers), is brewed to bring the many elements of summer into a refreshing and easy-to-drink Belgian-style ale. Fleur de Houblon is a rich gold color with distinct floral hops in the aroma that follow through in the taste. Whole-cone Bravo hops are used to impart their earthy, fruity, and floral aromas and flavors. The body and flavor are clean and dry, with pleasing complexity and spicy notes from both primary and secondary fermentation with their unique Ommegang house yeast. 6.8% ABV
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Dogfish Head Sixty-One
Sixty-One captures that tradition in a bottle and marries two Dogfish Head innovations: beer/wine hybrids -- which Dogfish has focused on for well over a decade with beers like Midas Touch and Raison D'etre -- and continually-hopped IPAs. The name Sixty-One is a reminder that this beer is Dogfish Head's best-selling 60 Minute IPA plus one new ingredient: syrah grape must from California. 6.5% ABV (bottle and draft)
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Other returning favorites:
Look out for returning hits such as: Blue Point Summer Ale, Shipyard Summer Ale, Left Hand Good JuJu, Southern Tier Hop Sun, Shiner Ruby Red Bird, Magic Hat Elder Betty, and Breckenridge Summer Bright Ale.
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By: Ray Isle 
Sometimes, when it comes to beer, the question is not "how?" but "why?" Take, for instance, Sankt Gallen Brewery in the Kanagawa region of Japan. In the past they've been modestly known for flavored beers: sweet orange ale, pineapple ale, orange chocolate stout. As of this week, though, they are abruptly widely known (at least among beer news followers) for their Un, Kono Kuro, a coffee stout made with coffee beans that have passed through the digestive tract of an elephant.
Now, right about here is where I run into all sorts of problems. Let's just bypass the question of whether this beer tastes good or not. The real question is this: Why on earth would you ever want to eat or drink anything that was excreted by an elephant?
For full article
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By: Sara Ventiera 
The time has come. After a long wait and eager anticipation, the fine citizens of the City of Oakland Park are finally getting their very own brewery. The highly esteemed Funky Buddha Brewery has finally announced its grand opening.
On June 1, the City of Oakland Park and Funky Buddha will celebrate the official opening of the brewery and the completion of 38th Street Plaza. The event will feature plenty of beer, live music, and food trucks, including Bite Gastrotruck, Ms. Cheezious, Taco Fresh, and Frankie Dogs.
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By: Jeffrey P. Kahn
HUMAN beings are social animals. But just as important, we are socially constrained as well.
We can probably thank the latter trait for keeping our fledgling species alive at the dawn of man. Five core social instincts, I have argued, gave structure and strength to our primeval herds. They kept us safely codependent with our fellow clan members, assigned us a rank in the pecking order, made sure we all did our chores, discouraged us from offending others, and removed us from this social coil when we became a drag on shared resources.
For full article
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Featured Beer
Cocktail
Naughty Girl Scout
- 4 oz Left Hand Milk Stout
-1 oz Chocolate Vodka
-1 oz Peppermint Schnapps
-2 oz Coffee
Combine and serve chilled.
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Featured Recipe
Hungarian Sausage Stew with Ale
By: Nick Balla
This recipe for lecso (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with beer for a deep, rich flavor.
Ingredients:
-8 oz skinless slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips.
-1 large Vidalia onion, thinly sliced
-3 large yellow bell peppers, thinly sliced
-3 large garlic cloves, thinly sliced
-12 oz spicy Hungarian sausage (kolbasz) or chorizo, thickly sliced
-1 1/2 teaspoons crushed red pepper
-1 tablespoon sweet paprika
-1 3/4 pounds plum tomatoes, coarsely chopped
-1 bay leaf
-1 cup red ale
-Kosher salt
-Freshly ground pepper
-Grilled sourdough bread, for serving
Directions:
In large dutch over, cook the bacon strops over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes.
Add the onion and cook over moderate heat, stirring, until lightly browned, about 5 minutes.
Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer.
Stir in the sausages slices, crushed red pepper and paprika and cook for 2 minutes.
Add the tomatoes and cook until beginning to break down, about 5 minutes.
Add the beer and bay leaf and bring to a boil.
Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes.
Season the stew with salt and pepper and serve with grilled bread.
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