February/March 2011

Ménage à Trois

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Features

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Passionate threesomes for the beer lover.

With the Valentine’s season upon us, love is definitely on the minds of most. But let’s face it, so is beer. To align ourselves with the holiday celebrating love and affection, and to deepen our appreciation for beer, we decided to pair some favorites with the Valentine’s Day staple- chocolate, as well as some premier fromage. Nothing brings out the heart and rich complexities within the soul of a beer better than delicate chocolates and young or matured cheeses. To draw out the inner bliss from these pairings, local cheesemonger, Paul Lawler and chocolatier, Elizabeth Begosh, have shared their palates to help you fall in love all over again with an assortment of local beers to bring new depths of passion for Valentine’s favorites. Read more…

The Show Must Go On

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Features

bruce

Remembering the life of the great Bruce Nichols.

Vibrant with life, passionate, creative, a joy to be around…these are just a few of the many ways to describe the life of Bruce Nichols. A man that loved life and loved to share his passion for beer, Bruce was one of the key people in creating this amazing beer community that we are a part of. Sadly, after a brief bout with leukemia, Bruce Nichols has left us, leaving a giant, irreplaceable void in the beer community. Read more…

Bring It All Back Home

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By Kyle Park

Features

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“My opinion is that almost all American craft beer is overrated.” This sort of statement would surely offend many a beer geek, but Brian Ewing admits that he does enjoy a select few American brews, though overall, finds that they pale in comparison to those found abroad. This sentiment is shared by several beer connoisseurs, but how many of them actually do something about it? Ewing is the man behind 12 Percent Imports, one of the leading importers of rare and unique beers coming out of Europe. Read more…

The Champagne Flute

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You've Been Served

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I don’t recommend this one for every day use unless you want to wrap your huge mitt around a dainty glass, but the champagne flute does have its benefits.

The champagne flute is more beneficial to the appearance of craft beer than it is to enhancing the aromas or flavors of your brew. The elongated, cylindrical body is excellent for showing off a beer’s color as well as showcasing the carbonation in a livelier beer. The long body helps in trapping the bubbles to the side of the glass, and tends to keep the carbonation from dissipating too quickly, ensuring that your brew stays well carbonated from start to finish. Read more…

12 Steps Down

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Bar & Restaurant Reviews

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Not exactly Bill Wilson’s type of bar.

What is the best way to come up with an ethically questionable bar name? For 12 Steps Down, it was to take over a bar and put out a suggestion box to let the customers submit their favorite names. That’s how the bar came to get its “One Step at a Time” name. It was either that or the “Lost Lounge” and I’m pretty sure no one would argue their decision. Read more…

A Victorious Meal…

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By Neil Harner

Bar & Restaurant Reviews

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Dining at the Victory Brewpub in Downingtown, PA.

For most, when the name Victory is thrown around in the beer scene, people think of the award-winning craft brews like the Prima Pils or the Hop Devil. Sure, these beers are fantastic and widely available throughout the scene, but wouldn’t you love the opportunity to pair them with the delicious cuisine designed for these beers? This is exactly what the Victory Brewpub, located on the premises of the brewery offers! When you first arrive, you’ll think you are at nothing other than an everyday brewery located within an industrial complex. But, once you enter, your impression will be completely transformed as the decked-out space is reminiscent of a modern but casual, city-dining experience. Read more…

Craft Beer – Nebraska Born

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By Paul Kavulak

Beer Travel

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Nebraska is brewing up some innovative beers for the East & West Coast.

Good beer can come from anywhere. Think about it. Today’s craft beer culture tends to gravitate toward the new, the untried, or the undiscovered. We’re always asking our bartender, “What’s new?” And when you get right down to it – it’s the beer that matters most – not where it comes from. So really, it should come as no surprise that the center of the U.S. can turn out some pretty good beers. It used to be somewhat cliché that when people think of Nebraska, they go right to the mental picture of barns, cows, and tractors. But, we’re doing our best to have that mental picture include a pint in that farmer’s hand – a good pint, and not that damn commodity stuff either. Read more…

How I Discovered Craft Beer

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By Scott Sherwood

Discovering Craft Beer

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Reader Scott Sherwood, describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at discovery@beerscenemag.com

Natty. Beast. Lionshead. Genny. High Life. Coors Light. Bud Heavy. These were the only beers that I knew. Young undergrads in college live by the same rules I did: these are the beers supplied to you; and you are happy in your ignorance. I went through a year and a half of college strictly abiding by those rules, until something magical happened. Read more…

What’s On Tap?

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By Zeke Diaz

Tapping into Technology

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PhillyTapFinder.com helps you discover which bars are pouring your favorite beers and styles.

Being a craft beer lover, I put beer into two broad categories. Nope, I don’t mean lagers and ales. I define the two categories as, “Beers I’ve drank” and “Beers to drink.” Nothing earth shattering there, right? When I go out to a bar, I rarely drink the same beer twice. That’s simply because I’m trying to maximize the number of beers I sample. I’ve made a personal choice to limit myself to three beers when I go out. That’s mainly because I can’t handle the shaky knees, bleary eyes and pounding headache the next day. Read more…

Spaghetti ale-la Carbonara

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By Butch Feeser

Cooking with Beer

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Dude Food is good, hearty food and here’s a leader in the category. Quick and easy, dishing out four manly-man servings. This particular dish is a specialty mix of grains, proteins, dairy, herbs, premium-tasting spices and Blue Point Brewing Company RastafaRye. Start to finish is about 30 minutes and that includes enjoying a beer while you’re preparing it.

About The Creator:
Butch Feeser enjoys the holistic experience of preparing good food with favorite music and adult beverages. A former professional rock ‘n’ roll drummer who recorded and toured internationally, he now has created Cape Seasonings (www.capeseasonings.com), based in Lewes, DE, to make happy taste-buds. His signature blend, SOUL BLEND, of 10 all-natural spices adds flavor and just the right amount of “heat” to all of your favorite dishes. Read more…


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