The Variety Pack
A Monster in the Cellar
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Loading ...February/March 2012 | From the Cellar
Comparison of a 2000 Brooklyn Monster with a 2011 Brooklyn Monster.
Reminiscing about my fascination with beer and my love for anything new, I couldn’t help but recall my first encounter with barley wine. The year was 2000, and my best friend and I purchased a case of Brooklyn Monster Ale. I remember the excitement surrounding the possibility of not only trying it, but knowing we could cellar it, and reap the rewards many years later.
Red Leaf & Voodoo Brewery
(No Ratings Yet) Loading ...February/March 2012 | Le Fromage
Enjoy the natural complements of earth and fruit.
Al and Catherine Renzi run something of a nanobrewery of the cheeseworld. Operating on just eight acres of land with a small herd of goats, the Yellow Springs Farm cheese output is tiny, and very, very special. The Renzi’s business is not just dairy, they also are passionate about native plants and run their farm based around purposeful, conservation-minded agriculture. If you manage to find them down their winding road in Chester County, you’re sure to be taken by the Walden-esque beauty of the farm; a stone barn that houses the cheese room, a historic springhouse overlooking a pond and wetland, and floppy-eared goats amidst over 200 species of native plants.
How I Discovered Craft Beer
(No Ratings Yet) Loading ...Discovering Craft Beer | February/March 2012
Reader Kevin Dragone describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at discovery@beerscenemag.com.
This is my story of how I found true love with a great set of cans. My friends, I’m talking about craft beer.
Hallertau Hops
(1 votes, average: 5.00 out of 5) Loading ...February/March 2012 | Hop Culture
A brief background on Hallertau hops.
Hop growing chronicles began in 736 AD in the Hallertau district of present day Bavaria. The dire effects of the 2008 worldwide hop crisis marked the first year the Hallertau region was second in production to the Yakima Valley in Washington.
Beer for Vegans: What is Really in there?
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At its simplest, beer is a combination of water, hops, yeast, and malt. While a vast array of other ingredients can be used to liven the taste (pumpkin, chili peppers, love), there are other ingredients that are used for more subtle properties, often for larger scale production. These other ingredients, mostly additives, are not typically listed on labels. So for those who are particularly mindful of what they consume, beer may slip past the radar.
Meet the Scene: Lee Marren
(No Ratings Yet) Loading ...February/March 2012 | Meet the Scene
Philly Beer Scene: Before joining the most arrogant brewery in the world, what were your ambitions in life?
LEE MARREN: Since I was young, I had always planned on opening my own bar/grill. I was born and raised in the business, so I guess it just seemed natural to me.
Ask Two Guys on Beer
(No Ratings Yet) Loading ...Ask Two Guys on Beer | February/March 2012
Which country drinks the most beer?
- Mike K., Philadelphia, PA
It depends on who you ask. In terms of a per-capita consumption (latest data is from 2004), Czech Republic is currently in the lead with 158.6 liters. That’s just over 3 liters per week per person–including infants!.
Erin Go Home
(No Ratings Yet) Loading ...February/March 2012 | I on Beer
Barring stupid leap years, I’m completely oblivious to my Irish heritage for 364 days a year. For one day a year, I’m completely embarrassed, ashamed, and humiliated by it. I hate St. Patrick’s Day. Even though I have Irish roots and personally profit from the day greatly, I’d love to cancel the whole f ’n thing.
A Bottle of Iron Hill: The Full Experience.
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Iron Hill isn’t a production brewery. They only bottle stronger styles that age well, or seasonal beers infrequently available on tap.
