Many of us have been unfortunate enough to try a green beer on Saint Patrick’s Day, but why dye a beer green when you can make it truly green by drinking something more sustainable? Read on to find out more about how to make your St. Patty’s Day beer even greener than the meadows of Ireland.
No matter how rich your stout is, no matter how many hops are in your IPA, beer is still 85-95% water, which weighs over 8 lbs per gallon. Oh, and beer’s packaging doubles that weight, so takes quite a bit of oil to ship all that Guinness just over 3,000 miles from Dublin.
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
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
Most Americans think of beer as light, yellow, fizzy, refreshing, and almost flavorless. From Prohibition through the late 70s, that’s exactly what it was. Thankfully, that light lager monopoly has been losing its grip on the American consumer at an ever-increasing rate, leading to a golden age of more-than-golden beer in America. Continue reading