From our Love Handles files for great beer bars: This spacious palace of hospitality trades in well-regarded comfort food and tall krugs of lager and ale.
Known as chicatanas, these crunchy leafcutter ants are a delicacy of regional Mexican cooking—and they have a flavor profile that may be oddly compatible with your darker, richer beers.
“We had the idea that what’s lacking somehow today is this stubbornness, to stick to something—and to create something distinct in that way,” says Tom Jacobs. “For us, we want to do something that lasts.”
“I could buy conventional grain and save some thousands of bucks per year, but then I don’t have anything to tell,” Jan Kemker says. “I don’t know if we need to call it terroir. It’s liquid storytelling, I think.”
In various places around the world, brewers are choosing to limit their choices and root their beer in its place. In the first part of a triptych, here’s a look at Norway’s Eik & Tid and its kveik-fermented, oak-aged, mixed-culture raw ales.
Ready to build a fire and brew a traditional stone beer at home? Grab your tongs and get ready to rock.
Mashing with hot rocks isn’t just an antiquated quirk of a few farmhouse brewers. In fact, we may be able to blame the technique for the founding of human civilization.
Tilquin’s strategy for blending gueuze is one part romance, one part math, as the experience he’s developed with lambics from different Belgian brewers informs every piece of the blend—from age to technical performance and flavor.
This homebrew recipe is based on everything we know about how Duvel brews its iconic golden strong ale.
From our Love Handles files on beer bars we love: This longtime Beltway cornerstone serves exceptional beers and pizzas.