it’ll get you drunk
BEER INFUSED CLASSICS
places to grab a beer
FE AT UR ES
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SIXER: PUMPKIN BREWS
Get your fill of the seasonal gourd with these style-spanning brews
7 BEER SLINGING BARBERS Hair dressing and beer drinking at its best
Beers that better the earth, and why you should drink them
The top ten places to drink a beer this month
Spotlight on the brew with the most alcohol content, and their crazy antics
HOME BREWING 101
A first-timer takes you through the process of homebrewing
BEER INFUSED CLASSICS
Impress eveyrone with these delicious recipes using your favorite beers
RE GU LA RS
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A WORD OR TWO
A word from the man who started it all, Chris Staten
ASK THE EXPERT Responses to all your beer queeries
The latest trends in the bewing community
Games arenâ€™t just for college frat parties
AROUND THE WORLD
Traveling the world to find the best beers and sites
BREWS AND BITES
Spotlight on the best places to grab a bite and a beer
A new brew gets tested this month
the daily pint the surly goat
spuyten duyvil map room firkin bridge
j.e.m.â€™s public house
This cool Williamsburg haunt gives the hipster PBR trend no love on its selective but remarkable taps. Dive into the broad lineup from Belgium’s Cantillon, or stay stateside with Green Flash Palate Wrecker on cask.
spuyten duyvil brooklyn, new york
A good-natured crowd of beer experts, novices, families and couples meet around 350-plus beers at this Irishthemed Tulsa staple. The beer list, organized by country, won’t surprise the biggest geeks, but among the best-
james e. mcnellie’s public house tulsa, oklahoma
of Belgians and standard American crafts lie old favorites worth revisiting (Dixie Blackened Voodoo) and a few unfamiliar faces (Choc Pietro Piegari).
A first name in beer bars, the travelthemed
proselytize drinkers with nearly 300 consistently excellent offerings and programming for novices and pros. The bar truly teaches beer with regular classes,
Tuesday International Nights that take a cue from the National Geographic issues that line the walls.
Bridge quickly claimed STL’s biggest
Firkin might stand outside Chicago’s
tap selection with 57 spouts fronting
city line, but its beer selection’s
another 200-plus bottles when it
anything but suburban. Beer program
opened last year. Constantly rotating
curator Dave Domrese thoughtfully
tap selections focus on home-state
edits 55 bottles and 30 taps to include
craft adventures, local favorites and a
Cathedral Square Belgian. The bottles
few quirks. An elevated menu of wagyu
lean toward mid-sized craft breweries
beef burgers, baked escargot and
like Unibroue, with thoughtful cameos
chicken liver mousse provide some
from far-away breweries.
excellent lessons in pairing.
st. louis, missouri
Only in New Orleans will you find a beer bar open 24/7. The staff is militant about clean beer lines and proper glassware, so even when you stumble in at 4 a.m. you get the best pint in the city. Choose from more than 47 rotating taps and about as many bottles. Go for an exhaustive introduction to local NOLA Brewing or to people-watch from the balcony.
Beer director Greg Engert presents this bar’s pared-down beer list by category: hop, malt, smoke, roast and crisp. Sip on four versions of All Together Now, a D.C.-area collaboration beer, or sample Pratt St. Ale House’s Oliver’s ESB in the cask, and don’t miss chef Kyle
Bailey’s truffled grilled cheese and poutine.
new orleans, louisiana
church key washington, d.c.
selection’s undoubtedly über. More than 20 taps hold their ground with big pours like The Lost Abbey’s Old Viscosity, and the fridge is chock-full of American, English and Belgian craft. Bring a friend (and not a crew),
über tavern seattle, washington
warm up by the fire and feel free to quiz your server about what to try.
the surly goat hollywood, california
This low-key place is as divey as it gets
This small, hip spot is never the same
in upscale Santa Monica. Shuffleboard
place twice: That’s why the daily beer
and one of the city’s most stellar
selections are written in chalk over
Scotch lists are draws, but there’s
the bar on either side of a stuffed
plenty of brew, too, and four beer
goat’s head. This place is much-loved
engines pouring some of Cali’s finest,
by locals for being a cool, dim beer
like Firestone Walker unfiltered Double
haunt with killer brews rolling through
on a regular basis; the staff’s beerknowledgeable and willing to help you find brews to suit your palate.
the daily pint santa monica, california
G O D W E R B
G N O R T S T N A T I B EXOR ? T I H T WOR e noise
e seeks ou
s behind th t the geniu
In Fraserburgh, an isolated fishing town in northeast Scotland, a little brewery has been nabbing global headlines. BrewDog’s boisterous beers, maverick marketing and anti-macro video blogs, all concocted by 28-year-old owners James Watt and Martin Dickie, bark loudly. But I’m there to see if there’s more to this dog than attention-grabbing exploits. I’ve arrived with fellow beer writers Zak Avery and Pete Brown to brew a beer, Avery Brown Dredge. We walk through the cold, overcrowded brewery past the bottling line—which will see more than 8 million bottles pass through it this year—through a mountain of boxes and pallets to be shipped (55 percent of it for export), past an equally busy wall of awards and into the modest head office. There, we choose our recipe while Watt serves us hot tea in BrewDog-branded glasses: “I couldn’t find any mugs,” he says with a smile, “so you’re getting tea the BrewDog way.”
At BrewDog we are selfish. We make the beers we want to drink. 42/
2010 was BrewDog’s biggest year yet; Watt and Dickie opened a restaurant and a bar in their hometown of Aberdeen, and in the U.K. alone their sales increased by 230 percent. Still, “We sell more beer in Sweden than we do in the whole of the U.K.,” explains Watt. They also made worldwide news in 2010 with three ice-distilled beers, each topping the next as the world’s strongest beer: The 41%-ABV Sink the Bismarck beat the 32%-ABV Tactical Nuclear Penguin, before the series culminated in the 55%-ABV The End of History, which cost more than $700 a bottle and was packaged inside a stuffed squirrel. Penguin and Bismarck are now available year-round, but in the brewhouse, most of the focus actually goes to the core range of “smaller” beers like 77 Lager and the flagship Punk IPA, which Watt and Dickie bravely retooled in January 2011 (lower ABV, less bitterness, more aroma) because, as Dickie explains, “We realized that Punk was no longer the best IPA we felt we could brew.” The lineup also includes Hardcore IPA, which won gold at the 2010 World Beer Cup in the fiercely fought Imperial IPA category, and the Paradox series of whiskey-barrel-aged stouts that won WBC gold in 2008. These beers aren’t gimmicky, and they don’t make as much noise as the high-ABV superstars, but they’re the big sellers, so the brewery runs 24/7 to keep up with the demand.
Watt and Martin Dickie are having the time of their lives spreading the word about BrewDog.
The brewery is ordered around the whirlwind of Watt and calm of Dickie. Watt is an outspoken frontman, always dreaming up new ideas, obsessive in everything he does, driven but inquisitive; Dickie is quiet, maybe even shy, relaxed, in control. Both are very funny, passionate and knowledgeable. The two have been friends since age 11, and together they still share a youthful adventurous spirit, mischievously egging each other on behind the kettle and beyond. Like a starter’s gun, heavy metal music suddenly explodes from the stereo, and we know it’s time to mash in. There are no back-saving buttons here: It’s shovels, ladders and sacks—and the unsung hero of BrewDog, head brewer Stewart Bowman, who studied with Dickie for HeriotWatt University’s renowned brewing and distilling 44/
degree, commands us through it. Bowman is a man in control, never stopping between brewing, cleaning, transferring beer, packing pallets and driving the forklift like a maniac. Watt University’s renowned brewing and distilling degree, commands us through it. Bowman is a man in control, never stopping between brewing, cleaning, transferring beer, packing pallets and driving the forklift like a maniac. In April, BrewDog celebrated its fourth birthday, a milestone achieved by innovation and hard work. What doesn’t show up on the shelves, or in headlines, is the yin and yang between Dickie and Watt that reverberates in their beers: Beyond the fascinating, attention-seeking brews is a quietly exceptional foundation that shows this dog knows more than a few tricks. •
BEER INFUSED CLASSICS
Beer plays a lead roll in these classic comfort foods
BREWED BEEF CHILI This low country favorite gets tweaked with a little beer and a lot of heat. Pair it with a cold bottle of the same stuff you use to cook with and you have yourself a deliciously satisfying meal for any time of day. (serves 4)
imperial stout 1 cup unsalted butter 5 lbs ground sirloin 1 lb filet mignon (diced) 2 cups onions (diced) 1 chili pepper (seeded and diced) 1 cup stout 1/4 cup flour 2 cups crushed tomatoes 1/4 cup no-added-salt tomato paste 4 cups low sodium beef broth 1 cup cooked black beans 1 cup cooked kidney bean 1/2 cup chili powder 2 tbl dark brown sugar 1 tbl kosher salt 2 tsp white pepper 1 tsp ground cumin 2 cups shredded cheddar cheese
1. Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot. Then add the diced filet and cook until seared and browned around the edges. Add ground beef and cook until all of the beef is browned thoroughly. 2. When ther eis no pink remaining, emove the meat and set it aside, draining off ¾ of the fat (leave the rest of the fat in the pot). 3. Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes. Then add the meat back to the pot and the beer and let boil for 1 minute. 4. Add the flour, crushed tomatoes, tomato paste and the beef stock and stir thoroughly. Then reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar. Let the chili simmer for 30 minutes, uncovered, stirring occasionally. 5. Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese. Garnish or serve with sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, or fresh chopped cilantro.
SHRIMP AND GRITS This low country favorite gets tweaked with a little beer and a lot of heat. Pair it with a cold bottle of the same stuff you use to cook with and you have yourself a deliciously satisfying meal for any time of day. (serves 4)
robust porter 1 cup yellow grits 1 cup grated sharp white cheddar 1 tbl unsalted butter 1 jalapeno (seeded, diced) 1/4 cup heavy cream salt, pepper 1/2 cup andouille sausage 1 tbl vegetable oil 3 garlic cloves (sliced) 2 tbl butter 16 large shrimp, peeled, deveined 1/4 cup beer (or more) 1/4 cup chicken stock 4 large eggs 1 tbl chopped fresh tarragon 1 tsp cayenne pepper 54/
1. Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeĂąo, then cream. Season with salt and pepper. Keep warm. 2. Meanwhile, heat a large heavy skillet over medium heat. Add sausage; sautĂŠ until fat begins to render, about 5 minutes. Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and
chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside. 3. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes. 4. Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon and cayenne pepper.
DRUNKEN HEN Poultry works well when cooked for long time and basted every once in a while. Use a dark beer for a rubst flavor.
amber ale 1 (3 1/4-lb) whole chicken 1 tbl minced garlic 1 teaspoon kosher salt 1/4 tsp ground white pepper 1/4 teaspoon cayenne pepper
1 tsp paprika 1 tsp coriander 2 tbl chopped fresh basil 2 tbl chopped fresh thyme 2 tbl chopped fresh marjoram 1/2 tsp coarse-ground black pepper 1 cup sprigs mixed fresh basil, thyme, andmarjoram 2 tbl olive oil 1 (12 oz) bottle beer 1 cup chicken stock 1. Preheat a covered charcoal or gas grill. Wash and pat the chicken dry with paper towels. Mix spices, salt, and pepper. Use this seasoning mixture to rub the chicken thoroughly inside and out.
2. Put the 1 cup whole herbs into the body cavity. Tie the legs together with string to secure. Brush the bird with oil. Transfer chicken to a disposable foil roasting pan. Pour the beer and stock over the chicken. Place pan on a wire mesh rectangle used for cooking vegetables on the grill. 3. Cook chicken in covered grill 1 1/2 hours basting with beer from pan every 20 minutes until done. Remove wire mesh with pan from grill, then remove chicken from pan. Cut and serve.
This amber-hued brew wears a frothy cream crown that emits a luscious aroma: Rich, almost buttery caramel and doughlike scents peppered with delicate, flowery hops woo the nose. Weighty caramel sweetness oozes smoothly across the tongue with nutty adornments, while citrusy hop brushes perk up the swallow. It compounds into a dry, bitter finish that washes away quickly. This brewâ€™s flavorful but extraordinarily drinkable, and overall is a well-composed expression of the style.
Ballast Point Brewing Co. San Diego, CA 60/