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There is an unexpected friendship between beer and fine dining, and cookbook Food & Beer reveals the merits of the union.
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There are two ways barrels are used in craft brewing: barrel fermentation of Belgian sour styles and barrel aging of more potent styles; learn more.
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The trend of lower-alcohol cocktails, along with ciders’ growth in popularity, are two motivators for the rise in beer cocktails; see three recipes.
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Jeppe Jarnit-Bjergsø, the 39-year-old owner of the gypsy brewery Evil Twin, has produced some of the most highly rated and weirdest beers in the world.
The Poetry of Beer
Boozy muse.
It’s said that evidence of the first beers consumed by man dates back over 3,900 years: a boozy recipe is referenced in an ancient Sumerian poem honouring Ninkasi, the patron goddess of brewing. These days, good pints still inspire literature—most recently, Food & Beer, a collection of prose and personal stories inspired by Daniel Burns’s Luksus—the only Michelin-starred restaurant to pair dishes exclusively with beer. A plot twist: to enter Luksus, one must first pass through the inside of “Evil Twin” brewer Jeppe Jarnit-Bjergsø’s boutique Brooklyn beer bar, Tørst. Prefer to choose your own adventure? Why not mix up a genre-bending craft beer cocktail? Or, if you prefer the classics, the fruits of time-tested methods of beer-making are also best-sellers; read: super-sour barrel-aged brews. Though incomparable, both are delicious enough to incite one to wax poetic.
