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NEWS
May 3, 2013 | By John Verive
Brewers have long used anything and everything they can as a source of fermentable sugars in their mix of brewing grains -- called the "grist", but malted barley is by far the favored grain. Barley is full of the enzymes needed to properly convert the starches contained in its kernels to the sugars that the yeast can eat, and it's fibrous husk eases the brewing process. Wheat is another very popular ingredient that is important to many styles of beer, but it is better suited to bread-baking than it is to brewing.
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FOOD
November 3, 2012 | By Charles Perry
Winter seasonal beers are traditionally a bit sweet, often with a spice note, for comfort in cold weather. Winter Solstice follows this pattern, but it seems specifically designed for one particular season: Turkey Day and the subsequent Turkey Leftover Days. It pours medium amber with a moderate tan head. The nose is malty and very slightly yeasty, with a hint of nutmeg and perhaps allspice. On the palate, it's rich and round and somewhat plush, with hops firmly marching in to dry up the sweetness during the long finish.
FOOD
August 11, 2011 | By Charles Perry, Special to the Los Angeles Times
In the Middle Ages, brewers sometimes stoked their brew kettles by throwing in rocks that had been heated red-hot. They were on to something, as Port shows in this intriguing dark lager, a collaboration with Bend Brewing in Bend, Ore. What do the hot rocks do? They caramelize and even scorch some of the malt, giving a new layer of browned flavor — not just the caramel, chocolate or molasses notes (there is a tiny amount of the last, a huge amount of the first) but also a little of that burnt sugar taste we learned to love the first time we toasted a marshmallow.
FOOD
November 25, 2010 | By Charles Perry, Special to the Los Angeles Times
  Green Flash Brewing Barleywine 2010 Barleywines are typically sweet and malty with plenty of hops for balance. This one, from a India Pale Ale specialist based in San Diego, leads with the hops. It pours dark amber with an attractive nose of pine and oranges. In the mouth, it's a riot of flavors with the hops inexorably knuckling the malt under. The finish is medium long and hoppy all the way. It can stand up to strongly flavored foods such as curries. One thing all barleywines have in common is a high alcohol level.
NEWS
August 31, 2012 | By Rene Lynch
Watch this beer commercial. Even if you hate beer. Even if you hate commercials. Just watch it. Here's the setup: A bunch of dimwitted thieves end up trying to celebrate their ill-gotten gains at the worst possible place in town -- the local cop bar. A low-speed chase ensues, as no one wants to lose hold of their frosty Carlton Draught. Along the way, the commercial pays sudsy homage to every hackneyed, action-movie chase sequence in the books.  Workers transporting a large pane of glass in the middle of the chase?
SCIENCE
May 29, 2013 | By Geoffrey Mohan
Move over C3PO, Cornell University computer science geeks have created a robot that can tell if you want a beer and pour it for you. Barristas also may want to wake up and smell the coffee too. This robot can guess whether students are hankering for java and pour it for them. Kodiak the robot was as handy with a lager as with a latte, could open refrigerator and microwave doors and even tidy up, say the human robotics researchers. In tests, the hard-wired humanoid correctly anticipated a student's next move between 57% and 82% of the time, depending on how far into the future it was "anticipating.
BUSINESS
March 29, 2013 | By Stuart Pfeifer
California is leading a national craft beer explosion. It's home to 12 of the nation's 50 largest craft beer companies, according to the Brewers Assn. trade group. So it's not surprising that some of the country's finest beer is brewed locally. Here are 10 of the best local beers to sample Easter weekend, as selected by Brandon Hernandez, a beer and food journalist, Zagat editor and Stone Brewing Co. communications specialist. The beers are brewed in Los Angeles, Orange, Riverside and San Diego counties and would nicely compliment a traditional Easter dinner, Hernandez said.
BUSINESS
April 13, 2014 | By David Pierson
The gig: Drinking beer. More precisely, Jeremy Raub runs Eagle Rock Brewery, an artisanal beer maker he co-founded with his wife, Ting Su, in 2009 that helped spark L.A.'s craft suds scene. The company runs a popular taproom at its brewery in Glassell Park where it also offers tours. Raub is opening a second brewery in Eagle Rock that will feature a 50-seat restaurant. It's in the genes: Raub, 39, grew up in Rochester, N.Y., where his father regularly made beer in the family kitchen.
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