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An appetite for craft beer and crafted food
One thing that I have realized over the past two years is that a lot of craft beer drinkers are also foodies. What I mean is simply that if you like the range of flavors in craft beer, chances are you truly appreciate the range of flavors in good food too. Like Brewery Ommegang says, "Great beer deserves great food".
I always recommend for anyone who hasn't been yet, to attend a local beer dinner. Beer Dinners are great--not only do you get to enjoy 4-5 different dishes, but each course is strategically created to pair perfectly with a different beer. What some people don't realize is that craft beer's partner in crime, well in flavor rather, is food. Beer both complements and contrasts when paired with food.
SAVOR, a national food and beer pairing event held in NYC every year, showcases that very idea. One of its attendees for this year, Paul Halayko of Newburgh Brewing Company, makes the same point.
"SAVOR should be a model for enjoying craft beer as it emphasizes the culinary synergy of beer and food. Wine complements food while craft beer pairs harmoniously with food."
You will leave most beer dinners extremely satisfied and see the beer and food in a new way: the taste experience of the the two together.
At that, I will leave you with dessert.
Stay up to speed on beer dinners you can attend on our event calendar.
Cheers, Brown Specialty Team
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05/29/13, 5:00 PM, ST. AUGUSTINE
Gas Full Service Restaurant A la Carte Beer Dinner. 10 courses & 10 beers to choose from Green Room Brewing & Pinglehead Brewing. For more info, ask server for details. ...>05/30/13, 7:00 PM, WINTER PARK Breckenridge Pint Night at Mellow Mushroom in Winter Park on May 30th! Featuring Vanilla Porter on draught and a special slim keg of Whiskey barrel-aged Pandora's Bock (while it lasts). Buy a beer and keep the glass while supplies last! ...>06/01/13, All Month, LAKELAND Breckenridge Tap Takeover for the Month of June of the Brass Tap in Lakeland! 10+ taps. That's right, that means there will be probably at least half of the lineup you have never had the chance to enjoy before now! Come as soon as you can, because the tap takeover only lasts until the beer runs out! ...> -------------------------------------------------------------------------------------------------------------------
We want to see your beer pictures!! Feel free to share and post pictures of the beer you are drinking at our events or on your own on our facebook pages with us,
or hashtag #BeerExpertsFL.
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NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
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Three Palms Black Durgeon Imperial Stout
This Imperial Stout Pours deep black followed by a tan head. The aroma and flavor is that of roasty and complex maltiness with impressions of coffee and chocolate rounded with fruity and floral notes. 10.0% ABV
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Stoudts Heifer-in-Wheat
This Bavarian-style unfiltered wheat beer is brewed with 50% malted barley and 50% malted wheat. Our signature blend of German yeast strains imparts a flavor and aroma reminiscent of bananas, cloves, and bubblegum. Traditionally, weizen beers feature a medium body and high level of spritzy carbonation, and are served as a thirst quencher or sometimes a breakfast beer in the summer. 5.0% ABV
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Left Hand St. Vrain Tripel Ale
Vrain River snakes out of the Rocky Mountains, winding mischievously towards our brewery. Named after Ceran St. Vrain, an 1800's trapper and trader in the valley, St. Vrain is our version of a classic Belgian Tripel. Light in color and lightly hopped using Celeia hops, a touch of malt sweetness contrasts the warm spiciness hidden within. What at first appears benevolent can manifest into a mighty serpent in waiting. 9.3% ABV
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Fort Collins Maibock
Maibock returns this year. A smooth malty flavor attained from the richness of Munich malts that finishes with gentle warming sweetness. Toffee notes and understated hop bitterness round out the bock experience. Brewed in the Fall, Aged in the Winter, Celebrated in the Spring and Summer. Prost! 6.4% ABV
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Fort Collins Hoptitude Imperial Extra Pale Ale
What's better on a warm day in the mountains (or at sea level, for that matter) than relaxing with a strong beer that drinks easy? Hoptitude has an aromatic orange rind nose courtesy of a late addition of Pacifica hops from New Zealand, a bready malt backbone, a refreshing hop flavor reminiscent of dry grapefruit, and a palate cleansing finish. 7.5% ABV
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Bell's Roundhouse IPA
Distinctly hop-forward, Roundhouse IRA possesses substantial amounts of late-kettle hop additions & dry-hopping, yielding a heady blend of fruit-like aromas such as pineapple, peach, and the citrus family. These notes continue into a crisply bitter hop presence across the tongue, but the judicious use of toasted & caramel specialty malts prevents the hop intensity from overwhelming the palate. Rather, the malt body lends a slight caramel undertone to the beer, creating a smooth, dry finish that pulls everything together. 7.5% ABV
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Nectar Ales Black XantusBlack Xantus is a rare bird and a very limited release. It is the First ever "big-beer " to be released under the Nectar Ales line. Barrel aged for 6 months in combination of Bourbon, retired Firestone Union and wine barrels and Infused with fair-trade, organic coffee from local roaster Jobella. Rich bourbon and coffee aromas greet the senses. Complex chocolate and tobacco flavors fill the palate. This beer displays a full-bodied mouth-feel and an overall balanced presentation. It would be a perfect pairing to rich chocolate desserts. 11.0% ABV
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Look out for new and returning favorites like Shipyard Melonhead, Shipyard Summer Ale and Cigar City Vienna Lager.
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*Check with your Brown sales representative for availability or products not available in certain areas
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Bolivia Serves Up Coca Beer to Fight Altitude Sickness
By : Fox News
A brewery in Bolivia has come up with a way to get buzzed in more ways than one: coca beer. Combining the thirst-quenching capability of beer with the stimulating effect of the Andean nation's coca leaf, Ch'ama is a coca and barley-based alcoholic drink that brewers claim helps locals and visitors cope with Bolivia's notorious high altitude (close to 12,00 ft). "As good Germans we love beer," said Hamburg native Malina, according to The New York Daily News. "There are many types in Germany, but this coca beer is good because here in La Paz it helps us handle altitude sickness." Coca, the base substance in the production of cocaine, has been used for centuries by people native to the high Andean region as a stimulant and to ward off the debilitating effects of altitude sickness. While it is traditionally rolled up and chewed, it has also become popular to concoct a tea out of the plant. Ch'ama beer, which means "Strength" in the Aymara language, is malt, yeast, hops and soaked coca leaves, with no additives or preservatives.
For full article
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 Six Pack: Beer Buzz of the Week: Star Trek Brew
By: Tom Rotunno
Six things that have consumers buzzing in the world of beer, wine and spirits this week:
1. Craft Beer Drinkers by the Numbers: This week marked American Craft Beer Week, a week long celebration of the craft beer industry, put on the map by the Brewers Association. To mark the occasion, Market Research firm Mintel released some data from several of its recent beer reports that sheds light on the typical craft beer consumer.
Among the findings, seasonal offerings are a big part of purchasing decisions, with 84 percent of craft beer consumers likely to choose their beer depending on the season.
The growth in the craft space also is being driven by the Millennials, 49 percent of which say craft beer appeals to them. That compares with 40 percent of Gen Xers, 29 percent of Baby Boomers and 22 percent of the Swing Generation/World War II generation.
For full article
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 Top 10 baseball stadiums for craft beer
By: The Daily Meal A few weeks ago, you may have seen a photo going around featuring the "Craft Beer Destination," a concession stand at Yankee Stadium that didn't actually serve any "craft beer." Of the four drinks sold at the stand, one wasn't even beer (it was cider). And Yankee Stadium decided to rename the "craft beer destination" as the "beer mixology destination," which also makes us cringe - but we digress. The photo became a symbol of the sad state of beer at baseball stadiums: it's always expensive and it's typically nothing special. Although that might be what most of us think about ballpark beer, it's not always the case. Several ballparks are featuring better and better beer - you just have to know where to find it. With that in mind, we explored Major League Baseball stadiums across the country to find the 10 best spots for beer. Granted, you should probably have to have a reason aside from beer to actually go to these places - say, you want to see a baseball game? But if you end up at one of these ballparks, you can count on finding a good pint of beer instead of the lame beer options you'd have to settle for elsewhere. For full article |
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Featured Cocktail:
Orange- and coriander-scented white (or wit) beer meets a dose of bourbon, a splash of lemon juice and a spoonful of orange marmalade in this easy-drinking beer cocktail.
Ingredients:
- 2 oz. bourbon
- 3/4 oz. fresh lemon juice
- 1/4 oz. simple syrup (1:1)
- Barspoon of orange marmalade
- 2 dashes orange bitters
- 2 oz. white ale (witbier)
- Ice cubes
Tools: shaker, strainer
Glass: highball
Garnish: lemon twist
Directions:
Combine all ingredients and gently shake with ice. Strain over fresh ice cubes into a glass and garnish.
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Featured Recipe
 Ale and Pretzel Soft Caramels
By: Sprinkle Bakes
Yield: 75+ caramels Level: Easy, but be careful with the hot caramel! Ingredients: - 1 12 oz. bottle of Nectar Ale Hemp Brown or other brown ale, divided - 2 cups sugar - 1 cup firmly packed brown sugar - 1 cup unsalted butter - 1 cup heavy cream - 1 cup light corn syrup - 1 8 oz. package pretzel rods (can use pretzel sticks too) - 1 roll of wax paper - Scissors Directions: In a small saucepan bring 1 cup of the beer to a simmer and cook until reduced and syrupy. This will take about 20 minutes and yield about 1 tsp. of concentrated beer flavoring. Set aside. Butter a 13 x 9 inch pan or 2 -9x9 inch pans and set aside. Combine remaining beer and all other ingredients except ale reduction in a heavy 4-5 quart pot. Cook over medium heat, stirring occasionally. Butter will melt and mixture will begin to boil. Continue to cook until candy thermometer reaches 244 degrees, this will take about 30 minutes. You can test your caramel in a bowl of ice water to check the consistency. It should form a firm ball. When the correct temperature has been reached, stir in the beer reduction and remove from heat. Pour into prepared pan(s) and top with pretzel rods. Let cool for several hours or place in fridge until firm. Remove caramel block from pan and turn pretzel-side up on a cutting board (if refrigerated, let caramel block warm up a little for easier cutting). Cut between pretzels and then into 1" pieces. Cut wax paper into approx. 5 x 5 inch squares and wrap caramels. NOTE: Caramels must be wrapped or they will lose their shape over time. Use silicone pans for easy removal. ____________________ |
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