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Super Bowl
Yup, it's this weekend... the big game. Now, even us craft beer drinkers are looking forward to seeing what the big beer producers have in store for their Super Bowl commercials. But what about beer choice for the game? I know most recipients of this newsletter aren't planning on drinking light beer so here's a couple of thoughts:
Session Ales or Session IPAs: Perfect for the game. We know the parties are going to last for the whole day and into the night so be careful with those big beers because you might not have the best recollection of the 4th quarter if you're planning on downing those all day.
Rep the region: Whether you're rooting for the Seahawks or the Broncos, there is no lack of great beer from craft breweries around those areas. Why not show your team pride with your beer choice? Want to rep Denver/Colorado...There's a few breweries that come to mind. Or are you a Seahawks fan? What about some beers from one of the many breweries in the Northeast?
It's going to be a great weekend for beer drinkers... we hope you choose wisely! Also, don't forget to choose a designated driver or call a cab to get home safely.
Cheers,
Brown Specialty Team
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For all events, please see our event calendar.
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We want to see your beer pictures! Feel free to share and post pictures of the beer you are drinking on our facebook pages with us,
or hashtag #BeerExpertsFL on Twitter.
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NEW AND RETURNING PRODUCTS
VISIT OUR BEERFINDER TO FIND THESE PRODUCTS
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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?"
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Red Brick Beard Envy
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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Uinta Baba Black Lager
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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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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Look out for new and returning favorites like Cigar City White Oak Jai Alai, Highland Devil's Britches, Swamp Head Sciaenhops, and Breckenridge Agave Wheat now in CANS!
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*Check with your Brown sales representative for availability or products not available in certain areas
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By: Lauren Davis of IO9
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.
Members of the Fluid Mechanics Group at Carlos III University of Madrid were at a tavern when someone played this boozy joke and they began to throw out hypotheses as to what caused this overflow. When they weren't satisfied by any of their own explanations, Javier Rodriguez-Rodiguez , Almudena Casado-Chacon, and Daniel Fuster decided to put the trick to the test. They performed two experiments: First, they filled commercial beer bottles with deionized water at a hydrophone was placed at various depths to measure pressure wave propagation in the liquid when brass weights were dropped on the mouths of the bottles from various heights. Then the bottles were filled with beer and impacted with the same brass weights; the evolution of the bubbles following each impact was recorded with a high-speed camera.
For full article
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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. The company recently posted a video on YouTube that shows a shop keeper getting a call for a delivery, writing down co-ordinates and strapping a case of beer to a drone. The drone then delivers the beer to ice-fishermen on a nearby lake. For full article
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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.
As Manel del Valle, the main author of the study, explains to SINC: "The concept of the electronic tongue consists in using a generic array of sensors, in other words with generic response to the various chemical compounds involved, which generate a varied spectrum of information with advanced tools for processing, pattern recognition and even artificial neural networks."
In this case, the array of sensors was formed of 21 ion-selective electrodes, including some with response to cations (ammonium, sodium), others with response to anions (nitrate, chloride, etc.), as well as electrodes with generic (unspecified) response to the varieties considered.
For full article
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Featured 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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