July 20, 2013 |
Dear SOS: During my family reunion in Portland, Ore., this past summer, we stumbled upon what we all decided were the tastiest beer nuts. We had them at Deschutes Brewery at 210 NW 11th Ave. I also discovered, upon returning to California, that some of my friends didn't know what beer nuts were! I would very much like to make some and share with them. Beverly Matsuda Irvine Dear Beverly: Deschutes Brewery was happy to share its recipe for this classic sweet-and-salty bar snack.
April 11, 2013 |
Apparently baseball and beer really do go together. During a game between the Mariners and the Astros on Wednesday, a Mariners fan was faced with a very tough decision. While holding a draft beer in his hand (and those things are mighty expensive at ballparks), a fly ball was hit in his direction. What to do? Drop the beer and attempt to catch the ball? Keep the drink and let a once-in-a-lifetime opportunity fly past him? Faced with a split-second decision, this fan decided to have the best of worlds.
June 24, 2010 |
A drunk driver trapped after overturning his car cracked open another can of beer while he waited for emergency crews to rescue him, a New Zealand court was told. Paul Nigel Sneddon, 47, pleaded guilty to careless driving and drunken driving after being nearly three times over the legal alcohol limit in a district court in the city of Palmerston North, the Dominion Post newspaper reported on Wednesday. Police found Sneddon, a former baker, trapped in his overturned Ford Laser on June 1, drinking a can of beer after he failed to take a corner properly and crashed through a wooden barrier, flipping his vehicle.
May 3, 2013 |
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.
August 11, 2011 |
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.
March 29, 2013 |
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.
November 25, 2010 |
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.