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Beer and Football....a combination that seem to be synonymous. Think about it, you can't watch a football game without at least thinking about having a beer. You can't play football without thinking about having a beer afterward. And when you have a beer....you are wondering why you aren't watching or playing football? Well that last one was a bit of a stretch. You have to admit though that these two American pastimes are linked in our collective conscious somehow. I'm not sure when it started. Maybe there is a historian out there who can trace the history back to the game between the Green Bay Packers and the Chicago Bears 50 years ago when the first beer was poured at a game or something....I'm not that big of a sports or beer geek. My guess, it has something more to do with the advent of modern day TV advertising that tied the two together like when the first beer commercials appeared on a national network broadcast.
What I can tell you though is that the Super Bowl this weekend is pitting teams from perhaps two of the foremost cities for craft beer against each other. Breweries in the Washington area have been brewing great beer since the early 80's. I can tell you from personal experience visiting Seattle in 1996 that there was craft beer everywhere. Way before Starbucks was making their bones selling coffee...breweries in Seattle were making great coffee stouts and porters among others. And then there is Denver, perhaps the epicenter of all things craft beer. The granddaddy and biggest beer festival, the Great American Beer Festival, happens every year in Denver. There are great breweries and brewpubs right downtown but you don't have to go far outside to Boulder, Fort Collins, or many of the other cities or towns to find some of the biggest and most successful craft breweries in the US.
This weekend during the Super Bowl you won't see a commercial from any of these craft breweries. There will likely not even be a mention of how these great craft beer cities are putting out fantastic ales and lagers that are now competing against those that made beer and football such an iconic combination. But I will tell you this when I'm watching the heroes of the grid iron go toe to toe, I will be drinking something delicious from one of those small breweries fighting the good fight and celebrating their success in this crazy competitive US beer market.
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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Robust and smooth, this full-flavored lager is exceptionably drinkable and pitch black in color.
COMING TO FLORIDA IN MID FEBRUARY
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Uinta Wyld Extra Pale Ale
A lighter bodied pale ale, this EPA is aggressively dry hopped to showcase fresh hop flavors and aromas. Begins with slight malt flavor with a subtle sweetness. Hop character pounces with citrus and pine notes. Finishes dry with an infusion of sweet hoppiness. (Happiness, too.) Go wild with food pairings. Wyld is versatile and partners well with burgers, pork loin , grilled steak and poultry. Delicious with salmon-grilled or smoked. Try Wyld with a slice of romano cheese.
COMING TO FLORIDA IN MID FEBRUARY
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Uinta Dubhe Imperial Black IPA
Toasted, chocolaty dark malts align with an astronomical amount of hops. Named Utah's Centennial Star in 1996, Dubhe (pronounced Doo-bee) illuminates the front of the big dipper from 124 light years away. Dubhe, also known as Alpha Ursae Majoris, is a red giant that appears orange in color and has a mass 4x that of the sun.
COMING TO FLORIDA IN MID FEBRUARY
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Uinta Detour Double India Pale Ale
Detour blazes the trail for fresh and bold Double IPAs. Four varieties of hops combine to step up the flavor profile. A hoppy adventure that finishes dry. Big in alcohol and character. Venture to pair with other spirited flavors such as those found in spicy ethnic foods.
COMING TO FLORIDA IN MID FEBRUARY
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Uinta Labyrinth Black Ale
Black Ale aged in rye barrels
COMING TO FLORIDA IN MID FEBRUARY
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Bold and refreshing, this IPA combines an abundance of hops with a smooth malt profile. A play on "Top Notch" with a hoppy twist..setting new trends for beer vocabulary, "this IPA is Hop Notch."
COMING TO FLORIDA IN MID FEBRUARY
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Inspired by Owner Will Hamill and Headbrewer Kevin Ely's recent trip to Germany to inspect new brewhouse equipment, Tinder is a German-style Rauchbier (Smoked Beer) that kindles moderate malty sweetness and robust smokiness. Brewed with Bamberg beechwood-smoked malt, this medium-bodied lager ignites distinct campfire smoke flavors and aroma.
COMING TO FLORIDA IN MID FEBRUARY
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Uinta Sea Legs Baltic Porter
Complex and drinkable, Sea Legs delivers flavors of roasted malt and chocolate. Sea Legs was aged in Bourbon Barrels for nearly 12 months adding toasted vanilla and bourbon notes to the flavor profile. This Medium-bodied Baltic Porter has a complex malt profile and mild hop bitterness. With a hidden ABV of 8%, Sea Legs is a siren of a beer.
COMING TO FLORIDA IN MID FEBRUARY
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Red Brick Hop Circle India Session Ale
Some claim that our Hop Circle India Session Ale is of extraterrestrial origin. This easy drinking wheat beer packs a big hoppy punch without overwhelming bitterness, creating an out-of-this-world experience that begs the questions if this is truly an alien encounter. Despite its terra firma origins, drinking more than one may inspire you to search for lights in the night sky, take to the front lawn to mow your own enigma, and ponder the enternal question, "What were those guys drinking?" 4.21% ABV
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Some of us have it and some of us don't. You know what we're
talking about. That quintessential mark of a true man of beer
legend, the very badge of the great brew masters the world over.
Around here, we call it beard envy. And like this robust beer, it
speaks volumes with words like "Put down that razor and take a
drink." With flavors of toffee, raisins and dark fruit accentuated by vanilla and a hint of bourbon balanced by the resinous pine notes of Chinook hops, this barrel-aged barleywine masterwork is as bold and hearty as the beards we salute. 9.3% ABV
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The most powerful IPA in the Due South Category series, the Cat 5 is big on hops and big on flavor. Clocking in at 8.5% ABV and 96 IBU's, the first bands of malts will make way for the surge of hops on the palate. Designed for the true hophead, this is not a beer for the faint of heart. NOW AVAILABLE IN CANS!
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Wells Sticky Toffee Pudding Ale
This is very much a beer first and a dessert second, it is brewed with Well's trusted pale ale malt and a secret blend of complex sugars. The initial sweetness of Sticky Toffee Pudding Ale is tempered by a gentle bitterness from two of England's most traditional hop varieties- Fuggles and Goldings. This delivers the sweet taste of caramel and toffee along with a smooth and robust aftertaste. 5.0% ABV
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Cigar City Hopped on the High Seas Carribbean Style IPA: Citra
Brewed and fermented in Puerto Rico, dry-hopped exclusively with Citra hops in the shipping container back to Tampa where it was canned at Cigar City Brewing. The voyage truly makes this a Caribbean-style India Pale Ale. 7.0% ABV
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Other returning favorites:
Look out for returning hits such as: Cigar City White Oak Jai Alai, Highland Devil's Britches IPA, 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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Why does beer overflow when you tap one bottle on top of another?
By: Lauren Davis
Depending on your point of view (or how drunk you are), tapping another person's beer bottle so that it overflows is either incredibly obnoxious or a funny prank. But only recently have physicists explained exactly why that motion causes the beer to foam so rapidly.
You're sitting with a friend (preferably outside), drinking a couple of beers out of bottles. When you aren't paying attention, your friend taps the mouth of your bottle with their bottle, causing foam to shoot up from the mouth of your bottle and spill everywhere. Your friend has a good laugh as you either rush to drink the foam or end up a bit wet.
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Brewery is testing beer delivery by drone
By: FoxNews.com
It's a dilemma that comes with the territory if you're an ice-fisher, when you run out of beer it's going to be a long time before you can go grab a six-pack. Until now...
Meet the Lakemaid Beer Drone
Wisconsin-based Lakemaid Beers - whose tagline is "Great Fishermen need Great Beer" - was inspired by Amazon's announcement that it was planning on using drones to deliver packages and decided to adopt its own version of a delivery drone. Called the Lakemaid Beer Drone, the device has been tested at ice fishing lakes in Minnesota and Wisconsin.
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An electronic tongue can identify brands of beer
By: Food Chemistry
Spanish researchers have managed to distinguish between different varieties of beer using an electronic tongue. The discovery, published in the journal Food Chemistry, is accurate in almost 82% of cases.
Beer is the oldest and most widely consumed alcoholic drink in the world. Now, scientists at the Autonomous University of Barcelona have led a study which analysed several brands of beer by applying a new concept in analysis systems, known as an electronic tongue, the idea for which is based on the human sense of taste.
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Featured Beer
Cocktail
The Beer's Knees
- It's the beer
version of a Prohibition-era cocktail known as the Bee's Knees
- 1 1/2 oz Gin - 1 oz Freshly pressed - lemon juice - 1 oz Honey syrup (1:1 honey and water) - 3 oz Hefeweizen - 1 Lemon wedge for garnish
Combine gin, juice and honey syrup in a shaker filled with ice. Shake vigorously and strain into a collins glass with or without ice. Top with beer and garnish with lemon.
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Featured Recipe
Beer Soaked Oven Fries
By: The Beeroness
Ingredients:
1.5 lbs russet potatoes
12 ounces pale ale
1 tbs kosher salt
water
¼ cup canola oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp sea salt
½ tsp black pepper
½ tsp sugar
Directions:
Cut the potatoes into ½ inch strips.
In a large bowl add the beer and 1 tbs kosher salt.
Add the potatoes to the beer, add just enough water that the potatoes are fully submerged, about 1 to 2 cups.
Cover and chill for at least 3 hours and up to 12.
Move the oven rack to the top 1/3 of the oven, place a rimed metal baking sheet on the rack. Preheat oven to 425.
Drain the potatoes and rinse well. Place on a stack of paper towels and pat dry.
Add to a large bowl, drizzle with canola oil. Sprinkle with garlic powder, onion powder, paprika, sea salt, black pepper and sugar. Toss until well coated.
Pour the potatoes onto the baking sheet in an even layer.
Bake for 20 minutes. Turn with a spatula and bake until golden brown, an additional 15-20 minutes.
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