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Loading ...December/January 2011-12 | The Variety Pack
Popcorn Pilsner
Wanting to use more local Indiana ingredients in their beers, Sun King Brewery of Indianapolis turned to one of the state’s most renowned exports. Known as the popcorn capital of the world, it only made sense that they would make a popcorn beer. Read more…
(No Ratings Yet) Loading ...October/November 2011 | The Variety Pack
When your brewery has the word “twisted” in the name, it’s expected that you would have some strange and unique offerings. Twisted Pine Brewery out of Boulder, CO, doesn’t disappoint. They have taken a style growing in popularity and brought it to a new, twisted level. Most people have seen a chili beer by now, but most of those beers are “drinkable,” Twisted Pine’s version… well, this one might just burn like a mother f***er. Read more…
(No Ratings Yet) Loading ...August/September 2011 | The Variety Pack
Deviled eggs, crab cakes, dry rubs and other food seasonings are all great uses for mustard seeds. It tastes great in food and a lot of those foods pair perfectly with beer. Apparently, Belgian brewery Brouwerij Alvinne agreed, so much so that they decided to make a beer with mustard seeds. Brouwerij Alvinne is actually one of the smallest authentic breweries in Belgium. Each of their batches produces a mere 65 cases of beer. A very low number, especially considering we have this beer available in the U.S. Read more…
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Apparently, to find some of the most unique beer ingredients, all we had to do was go back in time to old English recipes. That is where you’ll find a good ol’ traditional Cock Ale. Though the earliest recorded recipe is dated 1886, Cock Ales may have been around much longer (perhaps dating back to the 1500s). Despite the length of time this style has been around, it’s hard to imagine anyone has topped the bizarreness of this beer. Read more…
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Growing up, Cheerios® were always a staple. It was probably even one of the first “grown-up” foods you had as a baby. Simple, classic, timeless, Cheerios® are the one cereal that tastes good no matter what your age is. You wake up in the morning, get your coffee, pour yourself a bowl of cereal, and your day is starting off just right. But what if you could end your day the same way you started it? Well, Tom Baker, the brewmaster/owner of Earth Bread + Brewery in Mt. Airy, just made that possible. It’s kind of like the circle of life for beer. Read more…
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Each issue brings you a strange, over-the-top beer. Mamma Mia! Pizza Beer (Issue 10) had tomatoes, oregano, garlic and other pizza flavorings. Beer Geek Brunch Weasel (Issue 1) was made using a coffee that is found in the excrement of civets. And, Kelpie (Issue 6) was brewed using seaweed. These are just a few examples of some of the more interesting offerings out there in the beer world. Read more…
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Every time we find a weird beer, it seems like we discovered the oddest one out there and won’t be able to come across anything weirder. This time is no different, except I don’t know if this is something to be weirded out by or to drool over. Mamma Mia! Pizza Beer is pretty much exactly what it sounds like, beer made with pizza ingredients.
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(No Ratings Yet) Loading ...October/November 2010 | The Variety Pack
Tuned Pale Ale
Who doesn’t like to make noise or think they’ve suddenly become more talented when they’re drunk? Thanks to a new locally designed beer, Tuned Pale Ale is helping us sound a little better after a few drinks.
(No Ratings Yet) Loading ...August/September 2010 | The Variety Pack
Bowser Beer is giving new meaning to tailgating.
Every dog owner has had that experience where you’re having a BBQ and your dog decides to knock over your beer just to get a drink. Or, maybe you’re sitting on the couch watching a baseball game and Fido gets into your mug. Well, now there’s finally a beer for your beer-thieving pal so that you can enjoy your own without the slobber.
(No Ratings Yet) Loading ...April/May 2010 | The Variety Pack
Ah, weird beer – if variety is the spice of life then weird beer is the giant habanero that got dropped in your food while the cook wasn’t looking. Yeah, I’ve got a really weird one this time.
