The terms “ale” and “lager” are often used interchangeably, but the two are, in fact opposite sides of the same beer coin. While they can both be light or dark, low-alcohol sippers (often called “session” beers) or boozy beasts, hop-forward or malty, they are not the same. Continue reading
One of the most interesting and enjoyable ways to sample beers is to tour the brewery. Mrs. Hunting and I always scout out breweries to tour when on vacation, and often gain all sorts of new brew wisdom on said tours. Beer enthusiasts who go on tours are usually interesting, friendly folks who become more interesting and friendly as the beer flows. Continue reading
We all know beer is delicious. What most people don’t think much about is WHY it’s delicious, or why some folks will rant and rave about a brew that you think is mediocre. It’s fine to simply like or not like a beer, but if one puts a bit of effort into figuring out how the beer really tastes, they might discover other brews that have similar characteristics. Continue reading
As amazing as beer is from all parts of the US and the world, craft beer drinkers could very easily and very happily drink nothing but Massachusetts-brewed beers. We have over 75 breweries and brewpubs in the state, many of which produce top-notch brews. Read on to find out more about our amazing brews. Continue reading
If dad (or hubby) loves his beer, especially his craft brews, why not get him into homebrewing? Let him explore his passion for beer this coming Father’s Day by becoming your personal brewer! It’s easy, it’s CHEAPER than buying commercial beer, and is honestly a fun, sometimes social event. Continue reading
Walk into any restaurant or pub with a decent array of taps, or any liquor store, and you’ll see something that wouldn’t have been there 5 years ago: hard cider. Johnny Appleseed would be thrilled.
Today’s ciders can be sweet, sharp, dry, and even hoppy. They can be highly-carbonated or barely-carbonated, and appear with all sorts of extra flavors like cinnamon, ginger, pear (called “perry”), raspberry, and a variety of other flavors. Continue reading
With breweries and beer choices multiplying like yeast cells in wort (beer before yeast transforms the sugary water into BEER), people are giving real thought to how to best pair beer with food.
When the only brews available were choices of light lagers, pairing beer with food was simple – either beer worked with the food or it didn’t. Those light beers do pair well with some foods because their crisp, refreshing, palate-cleansing nature washes away fats in, say, pizza or a burger, but their ideal food partners were limited. Continue reading
Beer is good for you. Really. The health benefits range from stronger bones to lower blood pressure, from reduced risk of heart disease to better brain function. Regular, moderate consumption of beer has been proven beneficial in study after study. Continue reading
Now that we’re all beginning to try beer with flavor (hopefully), it’s time to talk about how to properly enjoy said beer. When drinking nearly flavorless lagers, it really doesn’t matter what vessel you’re using to drink from … the bottle/can, a standard “shaker” pint glass, or an old shoe.
But the standard glass that we all know and are used to is about the worst glass one can use for beer. It’s terrible at all three goals a beer glass has: keep the beer cold, keep it carbonated, and hold the aroma in the glass. Continue reading
Let me be clear: all beer is good beer. There are merits to a nice cold Budweiser (or other light American lager) on a hot summer day … it’s crisp, refreshing, and inoffensive. Nothing wrong with that. But drinking just Bud/Miller/Coors is like only eating Quarter Pounders or Big Macs and never having a cheese steak sandwich, never having a sloppy Joe, never trying steak tips. Continue reading