Beer
fromEsquire
3 hours agoProtein Cocktails Are a Thing Now. Just, Why?
Protein is increasingly being incorporated into cocktails, reflecting a growing trend in food and beverage innovation.
I was like, 'Well can I just call every pub in Ireland and conversationally ask them with AI?,' Cortland told Fortune. 'I pulled the thread, and I just kept pulling the thread, and here we are.'
A study by researchers at the University of California Berkeley has found that ethanol is surprisingly common in floral nectar, the sugary fuel that keeps pollinators alive. Yeast feeding on those sugars produces trace amounts of alcohol, and in this study, it showed up in 26 of the 29 plant species sampled.
"Dale's has always been about hops and approachability; crushable beers that show up with serious flavor. The IPA Mix Pack, which is made up of three of the most-loved IPAs in the Dale's family, was a natural next step for us."
For every final barrel of bourbon produced, there are six to ten times that number of barrels of wasted stillage. This waste is often sold to farmers as livestock feed or soil additives, but drying it out is expensive and transportation is difficult.
New American Light Lager (think: Budweiser) just doesn't stand up to the chilies in chili. As its name implies, a light lager is a type of beer with the mildest, most delicate flavor. While they're refreshing on a hot day, they certainly don't have a robust profile, nor the depth that's necessary to bring any nuanced tasting notes to chili, even after reducing with a simmer.
Most water filter pitchers are made of BPA-free plastic. But as new research shows that bottled-water drinkers ingest tens of thousands of excess microplastic particles, wellness lovers have begun to look askance at water filters that are themselves made of plastic.
During this guided tour at SF Brewing Co., you'll explore the brewing space and learn about the process that takes beer from grain to glass. After the tour, guests will enjoy a curated flight of beers and receive a voucher for a complimentary pint, redeemable on a future visit.
It's been wonderful to watch our industry blossom and come into its own. We started out with a handful of small cocktail-focused bars sprinkled throughout different pockets of the city that were trying to stand out among longstanding dive bars and bustling restaurant bars. But they've now burst onto the national map. My favorite thing, though, is that all of this growth still has something very beautifully Philadelphia to it.
I was standing on line with my parents at Tree House's original location, where we waited an hour and a half for 12 beers. I thought, 'this is a business I want to get into.' These were the salad days of craft beer, when it seemed like the lines would never end.
Dogfish Head and the Grateful Dead both began as mere ideas, and thinking back to the beginnings of Dogfish, never in my wildest daydreams did I imagine we would one day be collaborating with a group as culturally influential as the Grateful Dead. One heck of a wild ride, our now more than 10-year relationship with the Dead has reinforced my belief in the value of thoughtful, authentic, against-the-grain experimentation.