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And so it begins.....As we ring in the New Year in 2014 we begin to look forward to the excitement of another great year in craft beer. There are over 1000 production craft breweries operating in the United States right now and many more in planning. I can tell you that my holiday season was filled with buying delicious craft beer that I couldn't pass up when I saw it in the store. Maybe I am a sucker for a delicious dark winter beer or those age-able imperial stouts and high ABV beers that come out this time of year. What can I say, I couldn't help myself at times. But I also found myself either picking up a local beer from Cigar City, Due South, Tequesta or a growler from Funky Buddha...not to mention stopping in for a pint of some fabulous fresh creation from Wynwood, the Mack House, Big Bear, Titanic or Brewzzi. You just can't get it any fresher than when it is brewed right there in a brewery before your eyes!
Which brings me to South Florida Beer Week. In just a few short weeks as the college and pro football season winds down and as our livers recover from the abuse of excess that we call the Holidays, we roll right into the biggest and baddest Beer Week south of Philadelphia. There isn't much comparison when it comes to beer weeks when we have events like a Disc Golf Classic and a Brew Bus tour of local breweries in addition to a week full of tap takeovers and beer dinners from Tequesta to the Keys. Then you throw in one of the best beer festivals in the state, Jupiter Craft Brewers Fest, and one of the best beer events Field of Beers in the country...and well I think you get the idea. South Florida Beer Week....start detoxing now....it's coming to an event near you soon!
Adam Fine
Director of Hoperations
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UPCOMING EVENTS
(for more info click on the event title)
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NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
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Humboldt Brewing Black Xantus
Humbolt Brewing's Imperial Stout is infused with fair-trade, organic coffee from a local roaster, Jobella, and aged for 6 months in a combination of Bourbon, retired Firestone Union and wine barrels. Black Xantus packs a powerful punch.
11.0% ABV
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Left Hand NITRO Sawtooth Bottles
Similar to the classic CO2 originals, Sawtooth Nitro portrays nutty malt flavors balanced by herbal hops. Pouring hard out of a bottle, this Nitro beer begins with a beautiful cascade and finish with a thick creamy head, crafting a super smooth experience. 5.3% ABV
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Twisted Pine Big Shot Espresso Stout
As Twisted Pine's most award-winning beer, Big Shot Espresso Stout certainly lives up to its name and, above all, its reputation. With its mocha head and stallion-black body, this powerful pint is sure to enliven your senses with intense flavors of chocolate, roasted malts, and, of course, espresso. 6.1% ABV
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Twisted Pine West Bound Braggot
Braggot is a mead-ale hybrid that was popular throughout Europe in the Middle Ages. At Twisted Pine we're not afraid to put our own spin on history, thus we combined a light grain bill with orange blossom honey, pungent Citra hops, Tasmanian pepper berries, and Buddha's Hand, a fragrant citrus fruit, and then fermented this unique ale with a Belgian saison yeast. This beer is so complex yet so drinkable. Limited time only.
8.1% ABV
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Appease your divine nature and drink in the mysteries and sacred flavors of this milk stout is brewed with organic Masala Chai spices. Dark chocolate notes combine with an exotic blend of ginger, cardamom, black pepper, coriander, and cinnamon, which is softened by the milky sweetness of lactose. Meant to be revered, this handcrafted stout may product spontaneous midnight mooing, awaken your chakras, or set you sailing on your own passage to India. 6.0%ABV
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Brewery Ommegang sits on a historic hop farm, allowing the brewery access to fresh hops each season. That's the inspiration for Hop House. Ommegang Hop House is a dry-hopped Belgian pale ale that commemorates the hop farm where Brewery Ommegang now resides. 6.0% ABV.
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Left Hand Widdershins Oak Aged Barleywine
This English-style barleywine pours burnished copper with a bone colored head. The aromas will wind you up with upfront scents of oak, earthy hops, and caramel with an afterthought of peat. Brewed since 2002, Widdershins' Germanic name means to move counter clockwise - or better yet, left-wise. Floral and fruity notes of orange and apricot rest upon a foundation of oak, garlanded with earthy hop aromas and the sinister presence of peated malt. This backwards beer will pull you in with its saccharinity, and finish with a hop boom and deceptively high alcohol. 8.8% ABV
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Shipyard Mint Chocolate Stout
Mint Chocolate Stout is a dark, silky beer with aromas of chocolate and licorice. Smooth chocolate and coffee flavors upfront lead to a subtle spearmint finish. To fully enjoy all the flavors of this ale it is best drunk at 55 degrees Fahrenheit.
9.0% ABV
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This dark black IPA is for the pirate in you. It combines a rich malty character with the crisp flavor and aroma of American Northwest hops. It's a beer the legendary Blackbeard would have hoisted as he sailed the seven seas. 6.2% ABV
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Other returning favorites:
Look out for returning hits such as: Cisco Winter Shredder, CANS of Cigar City Invasion Pale Ale and Breckenridge Agave Wheat Ale.
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*Check with your Brown sales representative for availability or products not available in certain areas
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German Brewers Embrace Fruit Flavored Beer
By: Elizabeth Licata
Germany is famous for its beer, and the purity of the country's brews has long been protected by a 16th century purity law called the Reinheitsgebot that restricts certain additives and flavorings. But lately Germany's craft brewers have been branching out and even experimenting with fruity flavors to create nontraditional brews that still meet traditional standards of purity.
"It really amazes people what kind of special flavours you can bring to a beer even within the Reinheitsgebot," said Thorsten Schoppe, a Berlin beer-maker who brews a double India pale ale with a citrusy fragrance.
According to The Local, the purity law says that only water, malt, hops, and yeast can be used to make beer. No colorings, flavorings, or preservatives can be added. But "flavored" hops with fruity characteristics can add surprising dimensions to beer.
"Some people don't believe you if you say this is all natural, they think you must have added some flavors," Schoppe said.
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The Archaeology of Beer
By: Wayne Curtis
Dogfish Head's ancient, hybrid brews embody a past before ale and wine became separate categories.
Dr. Pat McGovern, a biomolecular archeologist at the University of Pennsylvania Museum of Archaeology and Anthropology, in Philadelphia, is standing before some large and inscrutable scientific equipment on the museum's fifth floor as he explains his process to me. "We always start with infrared spectrometry," he says. "That gives us an idea of what organic materials are preserved." From there, it's on to tandem liquid chromatography-mass spectrometry, sometimes coupled with ion cyclotron resonance, and solid-phase micro-extraction gas chromatography-mass spectrometry.
The end result? A beer recipe.
For full article
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How Beer Created Civilization
By: Dina Spector
What led early humans to begin cultivating grain some 10,000 years ago?
It was beer - not bread - a growing body of research shows.
Archaeologists have long hinted that Neolithic, or Stone Age, people first began growing and storing grain, like wheat and barley, to turn it into alcohol instead of flour for making bread. The hypothesis was recently revisited by writer Gloria Dawson in the science magazine Nautilus.
A botanist named Jonathan D. Sauer first posed the theory in the early 1950s. Sauer believed early farmers needed more incentive than just food to go through all the effort of planting and harvesting crops despite "the pitiful small return of grain." It was the discovery that "a mash of fermented grain yielded a palatable and nutritious beverage," he suggested, that "acted as a greater stimulant toward the experimental selection and breeding of the cereals than the discovery of flour and bread-making."
For full article
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Featured Beer
Cocktail
The Honey Beer
Looking for a way to jazz up a bottle of pale ale? Give this combo of gin, fresh lemon, honey and beer a whirl.
1 1/2 oz. gin
1 oz. fresh lemon juice
1 tsp. lemon zest
Founders Pale ale
Ice cubes
Tools: shaker, strainer
Glass: pilsner
Garnish: wildflower honey and kosher salt, to rim the glass; lemon twist
Dip half of the Pilsner rim in wildflower honey and then lightly in kosher salt. Shake all ingredients but beer. Strain over fresh ice into the prepared Pilsner glass. Top with beer and garnish with a lemon twist.
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Featured Recipe
Honey Chili Beer Chicken
By: The Beeroness
Ingredients:
3 tbs olive oil
½ cup sliced sweet white onions
2 cloves garlic, minced
1 cup brown ale, divided in half
1 tbs balsamic vinegar
2 tbs honey
½ tsp red chili sauce (such as Sriracha) plus additional if desired
6 boneless skinless chicken thigh filets
1/2 tsp salt
1 tsp pepper
1-2 tbs flour
Directions:
In a cast iron skillet over medium heat add the olive oil.
Add the onions and caramelize over medium heat until golden brown, about 10 to 15 minutes.
Stir in the garlic then add ½ cup brown ale, balsamic vinegar, honey and chili sauce.
Simmer until reduced and thickened, remove sauce from pan and set aside.
Sprinkle the chicken thighs on all sides with salt, pepper and flour.
Increase heat to medium-high, cook the chicken thighs until browned on all sides, about 3 minutes per side.
Pour the sauce back into the pan along with the remaining ½ cup brown ale.
Cover loosely with a lid, lower heat to maintain a simmer and allow to cook until chicken is cooked through, about an additional 10 minutes. Turning once during cooking.
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