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Najbolje nove pivovare u SAD -u

Najbolje nove pivovare u SAD -u

Ako voliš pivo, cijenite način na koji je napravljen. Prema Udruženju pivara, u prosjeku 1,5 novih pivovare otvara se svaki dan u SAD -u U studenom se broj pivovara u Sjedinjenim Državama vratio na povijesne razine. Broj otvorenih pivara prešao je 3.200 maraka, a broj licenci za pivare dostigao je najveći nivo ikada, premašivši 4.500 u prvih šest mjeseci godine.

Kliknite ovdje za najbolje nove pivovare u SAD -u (Slideshow)

Polet u proizvodnji piva označava povratak posebno lokalizirane proizvodnje piva. Američki institut za poduzetništvo ovo naziva "zlatnim dobom piva", a s ovim velikim procvatom dolazi i velika konkurencija. Za gradove poput Bostona, gdje se nalaze veliki brendovi poput Samuela Adamsa, otvaranje pivovare ozbiljan je posao jer će sve oči biti uprte u vas. Trillium Brewing Company je napravila veliki korak i otvorila radnju protiv velikih dječaka i istakla lokalne zanatlije, poljoprivrednike i uzgajivače kao partnere u njihovom pivu. U stvari, kada je kompanija morala da se ugasi na kratko vrijeme između Dana zahvalnosti i Božića, fanovi su se zabrinuli da nisu uspjeli podnijeti vrućinu.

Konkurencija u Ashvilleu, NC, pod nazivom “Beer City, USA”, također doseže nove vrhunce. Čini se da se novi usev pivara svakodnevno otvara. "'Dramatično' ne počinje ni objašnjavati šta se dogodilo [u svijetu piva] u 20 godina", rekla je Leah Wong Ashburn, potpredsjednica Highland Brewing -a, prve "legalne" pivovare u Ashevilleu.

Dakle, čiji su napici najbolji? Rangirali smo najbolje nove pivovare u SAD -u na temelju inovativnosti, kvalitete, iskustva majstora piva i dostupnosti piva.

#10 Trillium Brewing Co., Boston

Bilo je potrebno hrabrosti za otvaranje pivare u bostonskom naselju Fort Point, gdje starinci poput Harpoon i Samuela Adamsa vladaju skloništem. Četiri prepoznatljiva piva, uključujući pivo od zobenih pahuljica i rotirajuća sezonska piva, uključujući porter od lonca u loncu (koji se nudio s maksimalnim ograničenjem od dvije boce), pokazuju talente lokalnih zanatlija koji surađuju sa Trillium kako bi poboljšali zanatsko pivo koje proizvode.

#9 Moody Tongue, Chicago

Ljubitelji hrane mogu cijeniti pristup pivovara Jareda Roubena u pravljenju piva. The Per Se alum slijedi filozofiju "kulinarskog pivarstva" koju treba napraviti Moody TongueJedinstveni portfelj piva, uključujući i ona prožeta čokoladom, rabarbarom, čajem, pa čak i graškom. Njegovo pivo dijeli okus i aromatične karakteristike s onima u vinima i jabukovačama, ali je uravnoteženo s raznim hmeljem i sladom. Njegovi časovi pravljenja piva daju obožavateljima priliku da vide kako njegov pivski mozak funkcionira.


20 najboljih pivara u Americi

Bilo da se radi o jelu od aposa iz doline Hadsona ili salati Kentucky Bibb, najbolja američka hrana definitivno je lokalna. Isto važi i za pivo. Danas se putujući hophead suočava s vrtoglavom raznolikošću izbora, ne samo zbog toga što se ono što & aposs tap u Portlandu u Oregonu značajno razlikuje od onoga što je & aposs dostupno u Portlandu, Maine.

Nedavno sam krenuo pronaći 20 najboljih craft pivovara u Americi, podmuklu vježbu s obzirom na to da ih sada u zemlji ima više od 1.300. Pri sastavljanju ove liste oslanjao sam se ne samo na godine predanog konzumiranja, već i na informisana mišljenja barmena, & quotbrewspaper & quot urednika, pisaca piva i industrijskih analitičara. Skenirao sam rezultate ocjenjivanja Velikog američkog festivala piva vrijednog 10 godina kako bih vidio koje pivare su imale najdosljednije rezultate na godišnjem takmičenju. Zadržati listu na 20 značilo je izostaviti neke odlične pivovare-a ima ih mnogo. Ovih dana pivo svjetske klase često je iza ugla ili u susjednom gradu, čekajući da ga pronađete.

Većina sljedećih pivovara otvorene su za posjetitelje i opremljene pivnicama na licu mjesta.

Istok i jugoistok

Dok je moderni pokret mikro piva započeo na Zapadu, danas je Nova Engleska jednako bogata pivovarom. Srednji Atlantik (posebno Merilend i Virdžinija) takođe postaje snažan. Iako jugoistok ponovo održava posljednju granicu zanatskog piva, on ima nekoliko zvijezda u usponu.

D. L. Geary Ustanova David Geary & aposs Maine postala je sinonim za oštro, čisto blijedo pivo, ali zvijezda njegove postave inspirisane Britancima je njegova Hampshire Special Ale, složeno zimsko pivo koje vas oduševljava okusom biljnog hmelja. I & aposs voćno, viski i-sa 7 posto alkohola, za razliku od 4 ili 5 posto za većinu popularnih piva-zagrijavanje.

Catamount Ovaj pionir iz Vermonta, osnovan 1986. godine, i dalje proizvodi neka od najboljih piva u regiji i aposu, poput Catamount Porter -a, bogatog, robusnog čokoladnog napitka koji ilustrira kako tamno pivo može imati puni okus bez viška kilograma.

Bostonsko pivo Ozbiljni radijski oglasi Jim Kocha i apossa stavili su njegova piva Samuela Adamsa na nacionalnu mapu. Neki od njih se kuhaju po ugovoru u većim pogonima (poput Stroha). Ipak, Samuel Adams Boston Lager pouzdano je svakodnevno pivo s dubokim okusom. Za poznavaoce, tu je i apostoliran Samuel Adams Triple Bock (17 posto alkohola). Njegovo ime je zavaravajuće, budući da su bockovi snažni njemački lageri, ovo je više ječmeno vino, sirupasto pivo koje čini odlično desertno piće.

Brooklyn Brewery Na prijelazu stoljeća, New York je bio nacionalna i aposska pivovarska prijestolnica, ali danas je njegova scena craft piva uglavnom usredotočena ovdje. Dok cijelu liniju pivara Garretta Olivera i apossa vrijedi isprobati, njegov Brooklyner-Weisse trebao bi biti na prvom mjestu. Njegovi kvasni, voćni okusi, kremasta glava i aroma žvakaće gume čine ga vjerojatno najboljim pšeničnim pivom u bavarskom stilu u Americi.

Stoudt Carol Stoudt, vlasnica ove pivovare u Adamstownu u Pensilvaniji, specijalizirana je za piva u njemačkom stilu: okrugla, sladoledna piva. Stoudt Pilsener, sa svojim cvjetnim, biljnim nosom i nježnom ravnotežom hmeljne gorčine i okusa slada, u rangu je s najboljim u Europi. I & aposs je nadahnuta pratnja za kukuruz na žaru na klipu.

Frederick Rastući proizvođač Marylanda, Frederick proizvodi široku paletu piva, uključujući Hempen Ale, začinsko pivo s okusom sjemenki konoplje. Ali ističe se njegov bogati, karamelasti Blue Ridge Steeple Stout, pivo sa dovoljno tijela i intenziteta da se može uživati ​​uz desert-ili čak umjesto njega.

Old Dominion Nedaleko od Washingtona, DC, nalazi se još jedna mala pivara sa velikom reputacijom. Dok su piva Jerry Bailey & aposs sva dobro prihvaćena, naslovnica je intenzivno aromatično Tuppers & apos Hop Pocket Ale, hrskavo, ljuto blijedo pivo koje se suho hmelja (svježi hmelj dodaje se zrelom pivu, dodatno pojačavajući njegove biljne arome i oživljavajući gorčinu) ).

Abita Na blagom jugoistoku, craft pivo tek treba da uzleti. Ali scena se mijenja, a ova pivovara izvan New Orleansa bila je na čelu. Abita & aposs bogata piva s okusom uključuju popularni Turbodog, robusno, sladno pivo s čokoladnim rubom.

Sredina zemlje dugo je bila dom pivovara-Anheuser-Busch u St. Louisu, Miller u Milwaukeeju-ali među gigantima niče sve više najavljenih zanatskih pivara.

Sprecher Ova sićušna pivovara u Milwaukeeju stekla je svoje ime preciznim tumačenjem tradicionalnih njemačkih stilova. Sprecher Black Bavarian je rijetka američka verzija Schwarzbier -a (& quotcrno pivo & quot) to & aposs dimljeno, suho i mesnato, svijet piva & aposs odgovor na arapsku mocha javu.

New Glarus Još jedan pivar iz Wisconsina koji ima vještinu u stilovima koji se stvaraju teško je Daniel Carey, čija je zanatska radnja nedaleko od Madisona specijalizirana za voćna piva inspirirana Belgijom. Prečesto su američka voćna piva bolesno slatka, a ponuda Carey & aposs iznimka. Njegovo belgijsko crveno iz Wisconsina začinjeno je svježim viskozinskim trešnjama, ali je i dalje jako pivo.

Goose Island Kao i mnoge druge craft pivovare, Chicago & aposs Goose Island je započeo kao pivovarna. Njegov vodeći brod Honker & aposs Ale je blijedo pivo u britanskom stilu, malo umjerenije hmeljeno od agresivno cvjetnih američkih blijedog aleja. Salata odjevena vinaigretom ili citrusima odlično se slaže.

Kalamazoo Ova neobična pivovara u Michiganu i srdačni apostoli-Bell & aposs Kalamazoo Stout i ograničena količina alkohola od 11 posto Bell & aposs Expedition Stout-pojačavaju pića tijekom hladnih mjeseci.

U posljednjih nekoliko godina Colorado je postao središte pivarske djelatnosti. (Denver je mjesto održavanja Velikog američkog festivala piva.) Svako ko nema želje za aprilskim pivom tokom skijanja u Vailu ili Aspenu neće željeti uzbudljive izbore.

Tabernash Približna vrhu svih i aposs Rocky Mountain hit lista je ova pivara u Denveru, još jedan stručnjak za njemačke stilove. Prvo treba potražiti Tabernash Weiss, pšenično pivo s kvascem i mirisom breskve koje podsjeća na najbolje bavarske Weizenbiers.

Nova Belgija Ova pivovara u Fort Collinsu u Koloradu cijenjena je zbog svoje masne boje Amber Ale, a posebno je voljena zbog svoje opatije Ale. Ime pivovare i apossa govori sve u smislu stila: specijalizirana je za srdačne, često slatkaste ale. Njegova opatija-sladno smeđe pivo po uzoru na belgijski dubbel-učinili bi belgijske trapističke manastire ponosnim.

Celis Belgijski iseljenik Pierre Celis odabrao je Austin za svoju pivovaru jer je-ozbiljno-njegova voda nalikovala Belgiji i aposu. Njegov sada već legendarni Celis White je Amerika i apost najtačnije tumačenje belgijskog pšeničnog piva ili Witbiera. Lagan i kremast, sa aromama koje uključuju korijander, Cura ๺o i koricu naranče, on & aposs je osvježavajući partner koji upija začine za pikantna azijska jela.

Revolucija zanatskog piva započela je kasnih sedamdesetih u sada već nepostojećoj pivovari New Albion u Sonomi u Kaliforniji. Sjeverna Kalifornija i dalje je dom dviju vodećih pivara u zemlji i aposu, Anchor i Sierra Nevada, kao i novih svjetiljki poput Mendocino Brewing i Anderson Valley Brewing. Ali upravo je sjeverozapad Pacifika postao Amerika i postigla prava pivska meka.

Sidro Ova pivovara u San Franciscu proizvodi izvrsna piva u europskom stilu, uključujući dobro cijenjenog portira i vinski, vrijedni ječam Old Foghorn Barleywine. Ali on & aposs je najpoznatiji po postojano domaćem parnom pivu sa sidrom. Parno pivo proizvodi samo Anchor, koristeći jedinstveni postupak kuhanja (Anchor je zaštićen naziv) koji mu daje voćnost piva i zaobljenu sladnost lagera.

Sierra Nevada Kao i kod Anchora, skoro svako pivo koje ovo kalifornijsko pivo vrijedi kušati. Asertivna sreća borove iglice Sierra Nevade Pale Ale čini je suštinskim američkim blijedog aleja. Tu su i aposs i žvakaći Sierra Nevada Porter i fino Bigfoot Barleywine.

Rogue Ova funky pivara Newport, Oregon, u procesu je proširenja. Njegov iznimno raznovrstan izbor uključuje medeni Maierbock (nazvan po pivaru Johnu Maieru) i izuzetno jako ječmeno vino od starih rakova, ali Rogue & aposs Imperial Stout-visoko uskočeni, ali duboko čokoladni stout-zaslužuje čast. Pazite, međutim: sadržaj alkohola prelazi 11 posto.

Yakima Čovjek koji najbolje utjelovljuje zanatsko pivovarstvo i apossov uspon na sjeverozapadu je Bert Grant, Škot koji je 1982. otvorio pivovaru u Yakimi u Washingtonu. Potražnja za njegovim pivom eskalirala je tako brzo da je započeo komercijalnu operaciju svoje pivovare sa sjedištem u srcu America & aposs premier regije za uzgoj hmelja, slavi se ne samo zbog svoje slatke škotske ale, već i zbog Bert Grant & aposs Perfect Porter, bogatog, čokoladnog, dobro izbalansiranog portira s osvježavajućom gorčinom hmelja.

Aljaska Piva iz ove pivare Juneau višegodišnji su dobitnici nagrada. Aljaški dimljeni porter, napravljen korištenjem dimljenog slada u kaši, jedan je od najegzotičnijih i najkvalitetnijih specijaliteta u svijetu piva. Kao sezonski favorit, može biti krajnji dodatak zimskoj večeri.


Magazin Zymurgy proglašava najbolja piva u Americi za 2020

BOULDER, Kolo. - Časopis Zymurgy, izdanje Američkog udruženja kućnih pivara® (AHA), danas je proglasio pobjednike 18. godišnje ankete o najboljim pivima u Americi. Članovi udruženja - domaći pivari s nekim od najizbirljivijih nepca u zemlji - strastveno su glasali za svoja omiljena komercijalna piva i pivare.

Two Hearted Ale iz Bell's Brewery -a, u Comstocku, Mich., Četvrtu godinu zaredom proglašen je šampionom. U godini iznenađenja, profinjena nepca članova AHA -e ostaju dosljedna, ali i upečatljiva s novim pivima koja se pridružuju najvišim redovima. Godišnji rezultati najboljih piva u Americi vrijeme su za pripremu šarže i podizanje čaše u slavu najomiljenijih piva.

"Veliko je postignuće za pivovare da zauzmu mjesto u najboljim pivima Zymurgya u Americi, gdje pobjednike biraju domaći pivari koji cijene trud i kreativnost koja ulaže u svako pivo", rekao je Dave Carpenter, urednik Zymurgy -a, Američko udruženje domaćih pivara. "Čestitamo ovogodišnjim pobjednicima na izuzetnim pivarskim talentima i izvanrednim okusima."

„Opet biti počašćen ovim, nema riječi. S godinama koje smo svi imali, ovo je velika pobjeda koju svi možemo slaviti. Mojem osoblju, našim partnerima, domaćim pivarima, svima koji slave ovo pivo od srca hvala ”, rekao je Larry Bell, predsjednik i osnivač Bella.

Najbolje rangirano pivo (T označava kravatu *označava malog i nezavisnog zanatskog pivara):
1. Bell’s Two Hearted Ale*
2. Ruska rijeka Plinije Stariji*
3. Sierra Nevada Pale Ale*
4. Alchemist Heady Topper*
5. Bell's Hopslam*
6. Three Floyds Zombie Dust*
T7. Boulevard Tank 7 Farmhouse Ale*
T7. Osnivači Kentucky Breakfast Stout
9. Odbaci svježe stisnutu IPA *
10. Sjeverna obala Stari Rasputin*

Najbolje rangirane pivovare (T označava kravatu *označava malog i nezavisnog zanatskog pivara):
1. Bell's Brewery, Comstock, Mich.*
2. Sierra Nevada Brewing Co., Chico, Kalifornija i Mills River, N.C.*
3. Russian River Brewing Co., Santa Rosa i Windsor, Kalifornija*
4. Founders Brewing Co., Grand Rapids, Mich.
5. Zanatska pivovara Dogfish Head, Milton, Del.*
6. Tree House Brewing Co., Charlton, Massachusetts*
7. Deschutes Brewery, Bend, Ore.*
8. Alhemičar, Stowe, Vt.*
9. New Belgium Brewing Co., Fort Collins, Colo.
T10. Firestone Walker Brewing Co., Paso Robles, Kalifornija*
T10. Stone Brewing, Escondido, Kalifornija*

Kompletna lista Zymurgyjevih "Najboljih piva u Americi", najbolje rangiranih pivovara, rezultati po državama i recepti za pobjednike dostupni su na HomebrewersAssociation.org.

Za ljubitelje piva koji su zainteresirani za kopiranje nekog od pobjedničkih piva kod kuće, AHA nudi recepte klonova u Zymurgyu i na njihovoj web stranici. Mjesečno članstvo počinje od 3,99 USD mjesečno, a godišnje 49 USD godišnje, članovi dobijaju neograničen pristup receptima osvojenim medaljama, pretplatu na Zymurgy, popuste za uštedu novca i još mnogo toga.

O Američkom udruženju kućnih pivara

Američko udruženje kućnih pivara (AHA) radi u ime zajednice domaćih pivara od 1978. godine i slavi članstvo sa više od 40.000 domaćih pivara. Američko udruženje domaćih pivara organizira događaje uključujući Homebrew Con ™ i Nacionalno natjecanje u domaćem pivu. AHA također izdaje časopis Zymurgy® za domaće pivare i ljubitelje piva te nudi ponude i recepte za uštedu novca putem mobilne aplikacije Brew Guru®. AHA je dio Udruženja pivara (BA), čiji je nezavisni pečat zanatskog pivara široko prihvaćen simbol koji razlikuje pivo od malih i nezavisnih zanatskih pivara. Divizija BA's Brewers Publications® vodeći je izdavač savremene i relevantne pivarske literature za današnje craft pivare i domaće pivare. Ljubitelji piva i svi oni koji žele sami napraviti svoje pivo pozvani su da saznaju više na HomebrewersAssociation.org. Pratite AHA na Twitteru i pridružite nam se na Facebooku i Instagramu.

Udruženje pivara je poslodavac jednakih mogućnosti i ne diskriminira na osnovu rase, boje kože, nacionalnog porijekla, spola, vjere, starosti, invaliditeta, političkih uvjerenja, seksualne orijentacije ili bračnog/porodičnog statusa. BA je u skladu sa odredbama Izvršnog naloga 11246 i pravilima, propisima i relevantnim nalozima sekretara za rad.


10 nagrađivanih recepata za domaće kuhanje

Zamolili smo članove New York City Homebrewers Guild-a, jednog od najstarijih domaćih klubova za domaće pivo, da podijele neke od recepata koji su bili uspješni na takmičenjima. Vratili smo 10 ubojitih napitaka koji predstavljaju širok izbor stilova piva i metoda kuhanja. (Napomena: Za definicije nekih od posebnih žargona, provjerite rječnik i savjete na kraju.)

Pivar: Phil Clarke Jr.
Stil: Škotski sitni
Rezultati takmičenja: Osvojio prvo mjesto u kategoriji jakih alesa u Knickerbocker Battle of the Brews (2001)

Recept za ekstrakt, veličina serije 5 galona
Originalna težina: 1.120
Konačna težina: 1.030
Gorčina: 32 IBU
Volumen alkohola: 9,5 posto

15 kilograma lakog suvog ekstrakta slada
16 unci Lovibond kristalni slad od 55 stepeni
4 unce čokoladnog slada
4 unce slada dimljenog u tresetu
2,25 unci crnog slada
1 unca hmelja Northern Brewer (10 posto AA), 60 minuta

Namočite zrna u 1 galon vode od 150 stepeni F 30 minuta. Prosipajte s 1 galonom vode 150 F. Dodajte 1 galon vode i pustite da proključa. Uklonite s vatre i ekstrakt suhog slada. Pustite da provri, uz redovno mešanje. Dodajte 1 uncu peleta hmelja Northern Brewer.

Kuhajte 60 minuta uz redovno miješanje. Maknite s vatre i ohladite. Dodati u kantu za fermentaciju/kašiku i dopuniti hladnom vodom do 5 litara.

Fermentacija: Dobro prozračite i dodajte dva paketa aktivatora škotskog kvasaca Wyeast 1728. Ponovo prozračite 12 sati kasnije. Ostavite da fermentira na 60 F dvije sedmice. Ostavite da odstoji na 60 F još četiri nedelje. Nalijte sa 1/2 šolje meda, rastvorenog u 1 šolji tople vode. Boca i uzorak nakon šest sedmica.

Napomena sudija: "Smiješno na vrhu i preveliko za stil. Više molim!"

Pivar: Phil Clarke Jr.
Stil: Izuzetno gorak
Rezultati takmičenja: Drugo mjesto u kombinovanoj kategoriji engleskog blijedog aleja, njemačkog pšeničnog i raženog aleja i kiselog aleja u Knickerbocker Battle of the Brews 2006. godine

Recept od cjelovitih žitarica, serija od 5 galona
Originalna težina: 1.052
Konačna težina: 1.013
Gorčina: 44 IBU
Volumen alkohola: 5,1 posto

7,75 funti britanski dvoredni blijedi slad
.45 funti Carahell slad
.68 funti Victory slad
0,45 funti ječma u listićima
.83 kilograma Lovibond karamel slad od 40 stepeni
1 unca hmelja Northern Brewer (4,8 posto AA), 60 minuta
1 unca hrskavog hmelja (4,8 posto AA), 10 minuta
1 unca hrskavog hmelja (4,8 posto AA), 1 minuta

Zgnječite zrno (napuklo) u 16 litara vode na 150 stepeni F 60 minuta. Dodajte 1 žlicu gipsa u vodu. Prosipajte dok sladovina ne dostigne težinu od 1.010 (oko 6,5 do 7 litara). Skuvajte sladovinu, povremeno mešajući, dok šarža ne dostigne zapreminu od 5,75 litara. Dodajte 1 uncu hmeljnih peleta Northern Brewer i prokuhajte 60 minuta, dodajući 1 uncu hmelja hmelja sa 10 minuta kuhanja, a još 1 minutu u vrenju. Maknite s vatre i ohladite na 70 F.

Fermentacija: Dobro prozračite i ubacite jedan paket aktivatora irskog kvasca Wyeast 1084. Ostavite da fermentira na 70 F nedelju dana. Stavite u sekundarni ram i ostavite da odstoji na 70 F još dve nedelje. Nalijte sa 7/8 šolje meda, rastvorenog u 1 šolji tople vode. Boca. Uzorak nakon šest sedmica.

Napomena sudija: Snažna sladna okosnica izdvaja ovo pivo.

Pivari: Ray Girard i Lee Jacobson
Stil: Američko blijedo pivo
Rezultati takmičenja: Prvo mjesto u kategoriji američkog piva na takmičenju u domaćem pivu Hudson Valley 2010. godine

Recept od svih žitarica, veličina šarže 6 galona
Originalna težina: 1.053
Konačna težina: 1.013
Gorčina: 40 IBU
Volumen alkohola: 5,3 posto

9 funti američki dvoredni slad
1 kilogram pšeničnog slada
1 kilogram kristala 40L slada
1 kilogram minhenskog slada
0,5 funti Victory slada

1 unca hmelja Columbus (14 posto AA), 20 minuta
.5 unci hmelja Amarillo (8,5 posto AA), 10 minuta
.5 unci Centennial hmelja (10 posto AA), 10 minuta
1 unca hmelja Columbus (14 posto AA), 5 minuta
1 unca stogodišnjeg hmelja, 0 minuta (što znači da ovo dodajte u isto vrijeme kada je plamen ispod vrene sladovine isključen)
1 unca Amarillo hmelja, 0 minuta

Zgnječite na 152 stepena F. Kuhajte 60 minuta

Fermentacija: Fermentirajte na 68 F sa Wyeast 1056. Neka kapne bistro, jer će pivo biti oštro dok to ne učini, jer puno smola veže kvasac. Karbonat do 2,5 zapremine. Pijte sveže.

Napomene pivara: Ovo je postiglo nešto smiješno poput 45 bodova (od 50). Ima puno arome hmelja bez puno gorčine, balansira veliku aromu hmelja sa velikom sladnošću. Nema tradicionalnog hmelja za gorčinu, sve hmeljano (velike količine hmelja dodane kasno u vrenje). Vjerojatno je agresivniji od klasičnog primjera, ali je vrlo pitk (ako volite hmelj).

Pivari: Jacques Alcabes i Mathias Willner
Stil: Ražena sezona s brettanomyces
Rezultati takmičenja: Treće mjesto u kategoriji specijaliteta belgijskog aleja Homebrew Alley 6 (2012)

Recept za djelomičnu kašu, veličina serije od 5 galona
Originalna težina: 1.065
Konačna težina: 1.015
Gorčina: 31,5 IBU
Volumen alkohola: 6,7 posto

3 kilograma raženog slada
2,5 kilograma belgijskog slada od pilsnera
1 kilogram smeđeg belgijskog šećera
0,5 kilograma CaraWheat Slad
3,5 kilograma ekstra laganog ekstrakta suvog slada
0,75 unci Chinook hmelja (14,1 posto AA), 50 minuta
1 unca hmelja East Kent Golding (5,7 posto AA), 15 minuta
.5 unci Chinook hmelja (14,1 posto AA), 2 minute

2 bočice White Labs WLP565 belgijske Saison I Ale
1 bočica White Labs WLP650 Brettanomyces Bruxellensis
2 pakovanja (WLP565) u primarnoj fermentaciji, ali bez startera kvasca. Ljuljani ugljen. Hranjiva tvar kvasca i vrtložna tableta zadnjih 10 minuta od vrenja.
1 pakovanje WLP650 u sekundaru

Zrna mljejte 60 minuta na 150 stepeni F i kuhajte sladovinu 90 minuta.

Fermentacija: Izvadite dvije bočice kvasca White Labs WLP565, protresite fermentator radi prozračivanja i fermentirajte 3 sedmice prije prebacivanja u sekundarni i dodajući Brettanomyces i 2 unce hrasta koji su se namakali u raženom viskiju oko tjedan dana. (Takođe bacite u raž.) Ostavite osam nedelja za sekundarnu fermentaciju pre kegiranja ili flaširanja.

Napomene pivara: Ideja je bila da pokušate nabaviti nešto začinjeno i funky, kao da ste iz nekog razloga oblizali staju konja, ali pokazalo se da je čišće nego što se očekivalo. Kvasci su dobro radili zajedno, a s ražom i hrastom nijedna aroma nije bila previše snažna. Dodavanje brettanomice nakon primarne fermentacije ograničilo je funk na skromniji nivo. Za mene, ova vrsta eksperimentalnog piva govori o dvije stvari. Prvo, počevši od jedinstvene ideje i zanimljivog profila za razvoj. I drugo, ravnoteža i mnoga moja piva koja počinju kao čudni eksperimenti ispadnu previše jaki u jednom ili drugom aspektu, ja zapravo ne znam nikakvu formulu za ovo, iako je to neka kombinacija iskustva i sreće.

Pivar: Zack Kinney
Stil: Američka IPA sa haba & ntildeero
Rezultati takmičenja: Prvo mjesto u kategoriji piva sa začinima, biljem ili povrćem na 22. godišnjem takmičenju domaćih pivara Hudson Valley -a (2012)

Recept od cjelovitih žitarica, serija 5,25 galona
Originalna težina: 1.068
Konačna gravitacija: 1.010
Gorčina: 82,3 IBU
Volumen alkohola: 7,7 posto

11 funti Briess dvoredni slad
1 kilogram Briessove bijele pšenice
1 kilogram minhenskog slada
1 kilogram bečkog slada
11 unci Gambrinus medenog slada
5 unci Crystal 20L
.5 unci Warrior zrna hmelja (17,2 posto AA) & mdashprva sladovina, 60 i više minuta
1 unca Centennial peleta hmelja (8,7 posto AA), 60 minuta
.5 unci Warrior zrna hmelja (17,2 % AA), 15 minuta
1 unca Citra hop peleta (13,4 posto AA), 5 minuta
1 unca Warrior zrna hmelja (17,2 posto AA), 5 minuta
1 unca Citra hmeljnih peleta (13,4 posto AA), plamen
1 unca Citra Hope peleta i mdashdry-hmelja, sedam dana
1 unca Cascade hop pellets & mdashdry-hop, sedam dana
1 haba & ntildeero čili paprika (pečena paprika otprilike 3 minute na otvorenom plamenu, taman toliko da dobije malo ugljika na vanjskoj koži. Zatim prepolovite i namočite u 46 unci votke 48 sati za sterilizaciju. Dodajte cijeli čili u sekundarno sedam dana i rezervisite votku da se ponovo sjedini sa gotovim pivom.)
3 bočice WLP001 California Ale

Zgnječite 60 minuta na 151 stepenu F i miješajte 10 minuta na 168 F. Kuhajte 60 minuta. Kada kvasite, koristite ljuljani ugljik oko 5 minuta da oksigenirate. Dodajte 3 bočice kvasca (bez predjela).

Fermentacija: Primarna fermentacija tri sedmice pri 68 F. Hladno pada dva dana. Stalak za sekundarni i suhi hmelj/suho-haba & ntildeero sa 1 uncom Citre, 1 uncom Cascade i 1 haba & ntildeero chili paprikom (koštica, sjemenke i sve) sedam dana. Ponovo hladni sudar dva dana, stalak do bureta i prisilno karbonat.

Profil vode: NYC voda iz slavine i dodala 2 žličice gipsa (kalcijevog sulfata) u kašu.

Napomene pivara: Ovaj sam recept skuhao nekoliko puta (druga verzija ovog recepta stavljena je na prvo mjesto u istoj kategoriji na 6. godišnjem regionalnom takmičenju domaćih domaćih proizvođača u Novoj Engleskoj) i još uvijek dotjerujem određene elemente osnovne IPA -e, ali čini se da cjelokupni koncept funkcionira : čvrsta oslonaca slada plus čvrsta gorčina plus svježi američki agrumi/tropski hmelj plus okus/toplina haba i ntildeero čili papričice. Suvo skakanje s haba & ntildeerom nije mi dalo dovoljno okusa ili topline, zbog čega sam dodao i odmjerenu količinu infuzirane votke. Međutim, važno je kušati pivo nakon sekundarnog i dok dodajete votku kako biste bili sigurni da ne pretjerujete s vrućinom. Ovo se pivo odlično slaže s roštiljem ili meksičkom hranom.

Napomena sudija: "Odlična američka IPA sa dobrim balansom hmelja i bibera, vrlo dobro pivo, velika vrućina na biberu može popiti samo njuškalo odjednom !!" "Ovo je sjajno pivo! Čvrsta IPA okosnica sa američkim hmeljem i dodana jedinstvena kvaliteta citrusa je prekrasna. Uravnotežen dodatak čilija je izuzetan. Pošaljite mi ga!"


Najbolji niskougljikohidrati: Lagunitas DayTime IPA

Visokokvalitetna zanatska IPA, koja je također laka za ugljikohidrate, Lagunitasova DayTime IPA može se pohvaliti punim okusom sa vrlo skromnih 3 g ugljikohidrata i 98 kalorija. Proverava impresivnu količinu željenih kutija: lako se piju, hmeljave su, izbalansirane i pune citrusa i tropskog voća. Ovo pivo iz Kalifornije također ima nisku ABV, 4 posto, što ga čini idealnim, svježim ljetnim pivom.


Recepti: Jagode dolaze u sezonu i evo#8217 šta možete napraviti s njima

Dok jagode mogu rasti tijekom cijele godine, vrhunac sezone u južnoj Kaliforniji traje od ožujka do početka lipnja. (Fotografija: Nick Koon)

Konzervi napravljeni od svježih jagoda, šećera i balzamikovog octa odlično pristaju uz anđeosku tortu sa sladoledom. Čitaj više.


Firestone Walker Nitro Merlin Milk Stout

(Paso Robles, Kalifornija)
Zaista, male stvari čine privlačna manja piva, a Firestone Walker-ov Nitro Merlin Milk Stout (na 5,5 posto ABV-a) obiluje ovim fino podešenim detaljima. Iako se često usredotočujemo na aromu i okus kao izvore užitka u piću, detalji počinju znatno prije gutljaja, s ulijevajućom i postojanom, kremastom pjenom koja prikazuje promišljenu konstrukciju. Vezanje uz čašu priča priču o svakom gutljaju - impresivno postignuće u konzerviranom pivu koje se široko prodaje.

Merlinov nos nudi suzdržanost i suptilnost, uz lagano prženu kavu i primjese začina chai, jabuke karamele i sljeza. Izbjegava otvoreni desert koji mnogi pivari piju danas, preferirajući sugestiju umjesto izjave - intrigantan, ali s dovoljno prijateljskog poznavanja da se osjeća ugodno. Gutljaj se uvlači nježno i glatko, s bujnom kremastošću koja ispunjava usta i koja se i dalje osjeća sažeto, a ne pretjerano. Note mlijeka i tamne čokolade nude taman dovoljno dekadencije.

Potrebne su dobre ruke za proizvodnju piva koje je tako temeljno uglađeno i izrađeno, ali koje ne gubi energiju i iskru. Nitro Merlin Milk Stout je postignuće, primjer majstorskih pivara na poslu.


Najbolja nova pivovara na svijetu nalazi se u Strip Mall -u u prigradskom Phoenixu

Arizona Wilderness Brewing Co. je ušuškan u trgovački centar jugoistočno od Phoenixa na potezu Route 87 čija druga istaknuta obilježja uključuju Sonic drive-in burger joint, mjenjačnicu i veliki i zabranjeni centar za samostalno skladištenje. To je mala, neopisiva operacija koja svoje pivo ne distribuira dalje od slavina u svom pabu i nikada nema više od osam ponuda dostupnih odjednom. No, pivovara, koja je otvorena u rujnu prošle godine, ima razliku koja ne odgovara okolini i skromnoj veličini: Prije nekoliko mjeseci RateBeer.com, autoritativno i iscrpno sveobuhvatno web mjesto craft piva, proglasilo je deset najboljih novih pivovara na svijetu (od od svih 2.600 otvorenih u 2013.). Arizona Wilderness Brewing Co. je rangirana na prvom mjestu.

Prije samo osam mjeseci, 31-godišnji majstor pivare s gustom bradom, Jonathan Buford, bio je pred bankrotom i očajem. Bio je nezaposlen skoro godinu dana, a otvaranje pivare jako je odgođeno. Nagrada je sve to promijenila. Odjednom je Buford uputio zahtjeve poznatih majstora piva koji su htjeli okusiti njegov ales, odbivši investitore koji su htjeli da se poveća, i više nego udvostručio broj svog osoblja za mjesec i po dana. Popodne sam posetio pivovaru, snimatelj dokumentarnih filmova svratio je da kaže Bufordu da je bog usporene hrane Michael Pollan, autor knjige Dilema omnivora, bio je nestrpljiv razgovarati s njim o upotrebi pivovare bijelih sonoranskih bobica, gotovo izumrlog zrna Arizone sa aminokiselinskim punčem sličnim kvinoji. ("Postoji jedna loza", rekao mi je Buford, "Geronimo ga je koristio u planinama Chiricahua.")

Buford vodi pivovaru sa dva istomišljena i bradata partnera & mdashBrett Dettler (poslovni menadžer) i Patrick Ware (majstor za pripremu piva) & mdash oslobodivši ga da preuzme uloge promotora, stočara i, prije svega, sanjara. Dok smo on i ja šetali među fermentatorima i vrećama hmelja, ležerno je otpustio da je iz tajnog izvora u Oregonu nabavio "najbolje svježe zrna kakaovca", s ponosom je pokazao starinska bačva od burbona Pappy Van Winkle u kojima se nalazilo njegovo ječmeno vino odležala i reklamirala izvrsnost pomfrita od pačje masti. (Oni su, zaista, odlični.) Ranije, sjedeći na terasi pivovare i uživajući u engleskom gorčinu pod kasnojutarnjim suncem Arizone, Buford je bio velikodušna, hvalisava i najnovija rock zvijezda pivovare sa turbopunjenjem i mdashcraft-om.

ESQUIRE.COM: Tržni centar u Gilbertu u Arizoni, mislim da niko ne očekuje da će pronaći najbolju novu pivovaru na svijetu. Kako smo završili ovdje?

JONATHAN BUFORD: Prije četiri godine gledao sam Sama Calagionea [Dogfish Head] Brew Masters. U to vrijeme sam posjedovao preduzeće za čišćenje prozora. Ali gledajući emisiju, dobio sam ovu iskru & ovaj trenutak je kompletan To će se dogoditi. Okrenuo sam se supruzi i rekao: "Za četiri godine ću pokrenuti pivovaru." Upravo sam imao ovaj trenutak istine. A ona je rekla, "OK, kako god, naravno, dušo." Ali ona zna da sam sanjar, pa je u isto vrijeme bila kao, Oh sranje!

I to je to?

Ja imam Johna Palmera Kako skuvati, which is the bible, and I went on to dedicate my life for the next three years to expanding my palate and knowledge. While I was cleaning windows, I'd be listening to brewing podcasts, not even focusing on my job anymore. It was just an obsession. I'd go to the truck and write notes.

But when did you start brewing?

I met a guy in the beer aisle at Total Wine, which is like a BevMo!. We started talking, and instantly this bromance was formed over beer. I told him my intentions to start a brewery, and he was like, Well, name your beers, let's go have some. I told him I hadn't home-brewed yet. Turned out he lived two miles away, and he told me he had a home-brewery set up. A couple days later, I went to his house and brewed my first batch. The next six batches we brewed at his house, I really just memorized the process.

After perfecting those recipes, I went to my own garage. I took my wife's 401(k) and bought a MoreBeer! Tippy-Dump system. That changed everything. I was making these recipes, and the first couple were good, but they could've been better. If I don't like a beer, I say, Dump it restart it. Some home-brewers they say, We'll get it next time. For me, no, it's, Tomorrow we brew. So then batches six, seven, eight came out, and people&mdashfriends, neighbors&mdashstarted to go, You're brewing some killer beer here.

"If we'd been delayed another month, my wife and I would have filed bankruptcy, and she would have kicked my ass.

When did Arizona Wilderness Brewing Co. actually begin?

The original business plan had us opening in November 2012. I sold my window-cleaning business that month. But we didn't open until September 2013. We had a very long and strenuous and exhausting and somewhat life-changing-in-a-negative-way building process. Foreclosure and all that stuff looming. We were just taking money wherever we could get it, same for Brett and Patrick. We were all in&mdash100 percent. If we'd been delayed another month, I would've been bankrupt. My wife and I would have filed bankruptcy, and she would have kicked my ass.

But instead you became the best new brewery in the world. How did you find out?

The great brewery award came January 29. That morning I wake up, and I've gotten an email from Mikkel [Borg Bjergso] from Mikkeller&mdashhe's always considered top five brewers in the world. He emails me and says, Congratulations on the best new brewery in the world. I would like some of your beer. And I'm like, What the hell are you talking about? Why me? What's going on? Fifteen minutes later, I get this email from Joe Tucker [executive director of RateBeer.com] saying, Congratulations, you've received our biggest honor, Best New Brewery in the World, there are 44,000 breweries in the world, 2,600 opened last year and you were considered the best to us. What do you do when you read that? The foreclosure and the bankruptcy were just six months ago! You're just kind of dumbfounded. It was like the moment between 11:50 and 12:10 on New Years Eve when you're with your favorite people, confetti is in the air, and you might as well die.

So tell me about the Wilderness part of the name.

I was backpacking in the Chiricahua Wilderness, which is in the Coronado National Forest, in I would say 2008 or '09. At the time, I was just getting into craft beer pretty heavily, and I had a backpack full of thirty pounds of bottles and cans. I just had this amazing moment where I was like, Congress designated part of the land for us to not be able to touch. How amazing is that? UREDU. Well, what about beer? Beer's the same way. We have to protect beer. Beer got smeared around and turned into this brand. But what if we protected beer again? That's what craft beer is about.

Do you still go up there?

We write recipes in the wilderness areas! Patrick and I go, and we just have these natural moments where we're sitting there watching the sunset reflect against this mountain and go, What if we did this to the beer? Sometimes we'll have foraging moments. We were in the Juniper Mesa Wilderness, and we grabbed juniper berries and did a black IPA dry-hopped with juniper berries. But sometimes we just get an idea. We went out once to Aravaipa Creek. It's a desert oasis. It has beautiful cottonwood trees and alder trees and walnut trees all lined up along this creek in the middle of the desert. It's outrageous. The water is perfect every day of the year. You have these high cliffs around&mdashthere's this feeling that's almost mysterious. I was reading these Belgian monks talking about their abbey 200 years ago, and how their dubbel is forming. And you just draw inspiration from all of it. Our Aravaipa Abbey Ale, a Belgian dubbel, is fermenting right now. I didn't take any ingredients from the creek, but it's just kind of a serene idea. John Muir says that when a man goes to the mountains, he goes home. There's something about the wilderness that's inside me.

Sounds like writing a song.

TO JE. That's how we treat it. That's why it's frustrating when people go, Oh, you only have four on draft, screw this place. It's four world-class beers, and we'll have eight on next week, and these beers mean the world to us. We take twelve hours to make them, two weeks to ferment them, and they're gone in four days.

So are you brewing with a lot of ingredients like foraged juniper berries from the Arizona mountains?

We have our agricultural saison series. We just did the Saddle Mountain Saison. We took 100 pounds of locally grown tangelos and locally sourced cardamom, faro and unmalted wheat that was grown in Queen Creek, Arizona. For the Pappy Van Winkle barely wine we used 100 pounds of cabernet grapes from a winery in Sonoita, Arizona, and a local wheat that's grown down the road. I think the best beer we've made might be Sycamore Canyon Saison. We used blood oranges and caraway seeds for that one. It's just&mdashit was just one of the moments where you taste it&mdashblood oranges from the ground we're standing on, the grains we used was from the earth we stand on.

And we have our wild series, which is made with wild yeast that I collected forty miles northwest of Flagstaff, Arizona way up 8,000, 9,000 feet under some oak trees. That was three years ago, and since then I've been keeping that yeast going. Now we have a tank dedicated to it. Funk Tank Four. That's the one you won't come out of. It'll eat you alive. It's a beautiful yeast.

Man, were you always so geeked out on beer?

Well, my father taught me what good beer was. He was a pastor, but he always sipped beer with dinners&mdashSierra Nevada or Arrogant Bastard or something. But growing up in Ohio, I still treated beer like a party beverage. Then one day, I was at a bar down the road, literally two miles from here, and they'd just gotten Sierra Nevada on. This is ten years ago: When you saw Sierra Nevada, that was a weird handle, you'd ask them questions. So I had that because it was cool, and I realized that I wanted to be more sophisticated than my idiot friends. So I'd sip it and say, "It's so bitter, I love it!" At first, I didn't love it, but I learned to love it. As the owner of Russian River Brewing Company, who is kind of a god in the brewing industry, says, we expanded our lupulin threshold.

"Some people would say there's factual evidence that there's sedative power in hops, even psychedelic properties if you have enough&mdashit's the cousin of cannabis."

Lupulin?

Lupulin is the yellow powder that's inside of hops. Some people would say there's factual evidence that there's sedative power, even psychedelic properties if you have enough of it&mdashit's the cousin of cannabis. I just think there's a quality in hops. I don't want to say an addiction, but it gives you a buzz you can't reproduce. I'm getting calls from all over the world about our IPA, and I think that that has to do with it. It's not just that craft beer is cool. Hops has this stvar.

So what's it been like since the award? Have the calls from around the world changed everything?

Well that first month we got nailed to say the least. We were having a lot of fun and then, boom!, it hit us. Every single staff member worked doubles five days in a row. Our overtime was fifteen grand. We had 17 employees before the award. Today we have 39. That's six weeks later. We had a four-hour wait on Fridays. Four hours to get into our place! We had million-dollar men coming in this door left and right: I want to have a meeting with you boys! You just want to reach across the table and slap 'em real fast and say, You're not doing us a favor. We built this on our own.


The 36 Best Beers You Can Buy Online Or At Your Local Store

We've got it all: mainstream lagers, cult-status IPAs, innovative craft stouts, and more.

It's been brewing for a while, but at this point, it's safe to say: We're in the golden age of beer. And that means it's a great time to expand your horizons&mdashto embrace your favorites and learn more about them or discover totally new-to-you styles. To help you do just that, we've rounded up 37 of the best beers you can sip on right now. From mainstream lagers and historic Belgian ales to cult-status IPAs and innovative craft stouts, these are the hits: the flagship beers, the genre-establishing beers, the experimental beers that took off.

What's more? It's easier than ever to try out bottles and cans, both new and old, without leaving home. Shop all our picks right here, and get them delivered straight to your home. Ready, set, cheers!

Looking for something more specific? Check out our favorite low-carb beers and Irish varieties. Or can we interest you in some recipes? These three are perennial hits: beer-battered fish, beer cheese dip, and beer can chicken.

Mexican lagers are a warm-weather classic, and few have stood the test of time like Modelo Especial. This iconic favorite is a shining example of what makes Mexican lagers great. Mexican brewing traditions shaped the Vienna lager style into something uniquely its own&mdashsubtly toasty and caramel-forward with a dry finish that keeps is crisp. If you're not having a Modelo Especial with your tacos or at your barbecues, you're doing it wrong.

Another refreshing easy drinker is Miller High Life. Having been around since 1903, this lager is a key piece of American beer history. Even if you're not old enough to have seen the commercials firsthand, you remember the 1970s-era jingle, "If you've got the time, we've got the beer." High Life is just so clean and simple that even craft beer and cocktail pros count it as their mainstream brew of choice, and its "Champagne of Beers" identity is an endearing play on the high-low concept. From daytime gatherings to late night bar visits, Miller High Life is a familiar comfort.

Big Beer, a.k.a. Budweiser and Coors, are most often associated with light lagers. Craft breweries make them too, though, and the results are typically even better. The Nite Lite Craft Light Lager from Night Shift Brewing in Massachusetts converted anti-light lager craft fans. The Nite Lite is a lager at its cleanest, most balanced, and bubbliest.

Few beers can claim a history that dates back to the 13th century, but the purely perfect Pilsner Urquell is just that legendary. It's crafted in Plzen in the Czech Republic, a city that's famous for its soft water, which gives a nice, round finish to what would become the classic Czech pilsner. Made since 1842, Pilsner Urquell is easily the style's best known and best loved iteration.

Not all lagers are light. A schwarzbier is a traditional German style that combines the easy-drinking nature of a lager (clean, low in alcohol) with the complex flavor profile of a porter or stout (roastiness, coffee, chocolate). It's essentially, and sometimes called, a dark lager. One of the original producers of schwarzbier is Köstritzer, which has been brewing in Germany since 1543.

The Weihenstephan Abbey Brewery is one of the world's oldest, founded in 1040. Its Hefe Weissbier is brimming with history&mdashand a German wheat beer's special flavors of banana and clove. It's also a total trail-blazer as far as Germany's beers are concerned. The country's 1516 law requires German beer to be made only from water, hops, and barley (and later, when fermentation was understood, yeast). until Georg Schneider acquired a dispensation in 1872 and commercial breweries began to make wheat beers.

Schöfferhofer's Grapefruit Hefeweizen is a fresh&mdashand refreshing&mdashtake on the essential German wheat beer for anyone who enjoys a fruity beer. The brewery made the first grapefruit hefeweizen in 2007. This beer is half hefeweizen, half grapefruit, so those banana, clove, and bread flavors are brightened with tart citrus. While delicious on its own, it's also a great base for beer cocktails.

Bell's Brewery in Michigan quickly became the forefather of the American approach to wheat beers with the Oberon Ale. American wheat ales don't have the banana and clove flavors of German versions, instead playing up the wheaty-ness with subtle fruit aromas and a touch of spice from the hops. Bell's Oberon is so popular that when it's rolled out each year, the brewery and bars and shops who stock the beer celebrate with events and parties there's even a holiday for it.

California's Lagunitas Brewing Co. is famous for its IPA, but the brewery has another flagship beer that fans love. Lagunitas takes the American wheat ale one step further with the Little Sumpin' Sumpin' Ale, a beer that brings the wheat style into bolder territory with a hoppy twist.

The Fat Tire Amber Ale is somewhat of a beer industry darling. Colorado's New Belgium Brewing was one of the earliest trailblazers in what we now know as craft beer, and co-founder Kim Jordan is revered as an important game-changer in what has historically been a male-dominated industry. The Fat Tire is named for Jordan and partner Jeff Lebesch's bicycling trip through Belgium that inspired them to open a brewery, and it was one of the first two beers they sold in 1991. Other breweries have held the Fat Tire as a model for well-balanced amber ales ever since.

Since opening in 2003, Yazoo has inspired a vibrant beer scene to bubble up in Nashville. The Dos Perros Ale is one of its beloved flagship brews. It's a Mexican-style take on the brown ale, first made in England in the 17th century. Dos Perros nails the brown ale's nutty malt character with a touch of chocolate, but lightens things up as Mexican brewers frequently do with flaked maize for a perfect balance.

If it's something more straightforward you're after, Newcastle Brown Ale is like the brown ale poster child. The English beer has been brewed since 1927, and it's a can't-fail classic you can count on when you see it on the menu. Brewed with pale and crystal malts, it's light and bready with touches of nuttiness and dried fruit.

Today, Belgium's beer scene is richly varied between independent breweries and Trappist breweries (certain abbeys that make beer) producing beautiful interpretations of iconic styles. More recently, as in during the 20th century, Belgian brewers sought to compete with German and Czech lagers with lighter styles, and the blonde ale was born. The Leffe Blonde Ale is the most classic, widely known and loved version of the effervescent, grainy-sweet, orange-y and lemon-y and sometimes a little spicy style.

Chimay's Grande Reserve is for when you're feeling a little fancy. Popping that cork is the beer equivalent of popping a nice bottle of champagne. The Grande Reserve is a Belgian Strong Ale, which boasts a bouquet of caramel, toast, plum, fig, raisin, pepper, and perfume notes with a boozy warmth. Chimay is also an example of a Belgian Trappist breweries&mdashone of 14 in the entire world.

For a modern American take on farmhouse ales (more on those in a sec), turn to Connecticut's Two Roads Brewing Company. Their expertise is clear in the light, fruity, spicy Workers' Comp. Now for the history: Farmhouse ales were brewed with leftover crops during the winter and then saisonniers, or seasonal workers, drank them in the summer. That's where the name of a sub-group of farmhouse ales comes from, saisons. Farmhouse ales are a loose category, but often identified by tart and funky flavors with a crisp dryness that's super refreshing.

Pennsylvania's Victory Brewing makes one of America's favorite takes on the Belgian tripel, which is usually fruity and spicy and on the stronger side, at 7.5-9.5% ABV. Golden Monkey packs notes of banana, clove, orange, and earthy hops, with a dry finish. Made since 1997, it set the bar for American breweries to try their hands at Belgian beers.

Ommegang's Three Philosophers is a special treat. It's a blend of two styles: a kriek and a quadrupel. A kriek is a lambic (more on this on the next slide) made with cherries, and a quadrupel is a strong, dark Belgian ale with caramel, molasses, bread, and pepper flavors. The combo is a lovely American twist on a Belgian classic that smells and tastes like brown sugar, dark fruit, chocolate, caramel, vanilla, and of course, cherries.

Okay, let's talk about lambics. Lambics are made with cherries (that's the kriek), raspberries, peaches, and more, for a sweet take on the original style. One of the best known and best loved versions is a raspberry version: Lindemans Framboise. It's sweet and juicy (and only 2.5% alcohol!) with a crisp twist of carbonation. And because lambics are fermented spontaneously, the final taste is unpredictable but usually tart, funky, and dry.

Collective Arts Brewing is a Canadian brewery known for emphasizing a mix of art and beer, so it's no surprise they got creative. Their Guava Gose is one of the most exciting takes on the style, a lush tropical vacation in a can. It's brewed with malted barley and malted wheat along with coriander and salty water for a finish that's tart, funky, crisp, and yep, a little salty. Like the lambic, goses a popular base for adding fruit.

Springdale's Lavenade Tart Ale is a Berliner weisse with lavender and lemon. It's very on trend with its dreamy fragrant character, and its punchy, zippy lemon is super refreshing, making it a must on warm days. American craft breweries keep pushing forward the evolution of German and Belgian-inspired Berliner weisses, a tart, bready, low-alcohol German style also commonly riffed on with different fruit additions.

No list of best beers would be complete without the Anchor Steam Beer, considered the first American craft beer by experts. Anchor Brewing first brewed their steam beer, otherwise known as a California Common, in San Francisco in 1896. They're still doing so today, making it one of the longest running commercial examples of an original American beer style. Called "steam beers," Commons are malty yet light and smooth amber brews. Anchor's Steam is every bit as refreshing today as it was nearly 125 years ago.

Sierra Nevada is a titan of American beer, having helped put craft beer on the map in 1979. You probably know them for their Pale Ale, a beer approachable enough for craft novices to love and nuanced enough to have garnered cult status among brewers. Its piney, citrusy hop character paved the way for America's love affair with the IPA, while the Sierra Nevada Pale Ale remains a staple in its own right.

While the Daisy Cutter Pale Ale from Half Acre Beer Company is a craft kid compared to the Sierra Nevada Pale Ale, it's still got a respectable decade under its belt. Ten years basically makes a beer a wise and revered elder in the craft brewing world. This Chicago-brewed pale ale has all the dank hoppiness of a more assertive IPA, but at a lighter, smoother clip, making it a more crushable source of hop flavor.

The India Pale Ale style was born out of England sending their pale beer to India with lots of hops that acted as preservatives in the 1800s. Today, it's one of the most popular styles in the United States because of its big, bold flavors, and Cigar City's Jai Alai is one of the most popular versions of that style. Named for a game invented in the Basque region of Spain, Jai Alai has in previous years been the best-selling craft six-pack in American grocery stores.

Let's talk West Coast vs. New England IPAs: West Coast IPAs are closer to the original form of the style. They're bright with a dry finish and most importantly, a bouquet of herbal, citrusy, bitter hop notes. More recently, New England IPAs came to represent a less bitter iteration of the style. They're hazy and juicy, often with lots of tropical fruit character and a smoothie-like quality. The Sip of Sunshine IPA from Vermont brewery Lawson's Finest Liquids is the best of both worlds. It's often classified as a New England IPA, or NEIPA, because of its tropical characteristics, but it has the floral hop quality and bitter punch of a West Coast take.

The Ithaca Flower Power IPA is a another form of West Coast meets Northeast for India Pale Ales. Brewer Jeff O'Neil had worked at several breweries in the Bay Area, and he brought his expertise in creating a pitch perfect West Coast IPA to New York when he went to work for Ithaca Beer Co. Flower Power is considered one of the most important beers in the industry because of how it introduced a West Coast style done right to the East.

California brewery Bear Republic Brewing Co. launched Racer 5 back when there were only 500 breweries in the United States. It paved the way for American IPAs with its flavor profile: notes of pine and citrus from Cascade and Chinook hops, balanced by subtle sweetness from the malt.

This is the beer that started the whole double IPA trend. Pliny the Elder from Californian brewery Russian River is responsible for Very Important Beer Moments: Brewer and now owner (with wife Natalie) Vinne Cilurzo is credited with inventing the double IPA, taking the West Coast IPA to a higher level of piney bitterness. Pliny the Elder also kick-started today's beer nerd culture. The lifestyle of lining up for brews, trading them, photographing and reviewing them for blogs and social media, that can essentially be drawn back to the hullabaloo around Pliny the Elder releases, excitement that still hasn't died down to this day.

Speaking of beer nerd culture: If you're an IPA fan, you might be aware of the style's own cult status. King Sue is a Double IPA from Toppling Goliath Brewing Co. in Decorah, IA. The brewery had wowed consumers with their IPA, Pseudo Sue, and doubled its hoppiness and tropical milkshake-y-ness for King Sue. The result is a perpetually sought after brew, an instant status symbol for your Instagram feed.

Heady Topper is a double IPA from Vermont brewery The Alchemist. Just as Racer 5 helped define the West Coast IPA and Pliny the Elder helped define the double IPA, Heady Topper helped define the hazy New England IPA. This beer is so good and has been so famously hard to find in the past that there are social media accounts dedicated to spotting it, people get on planes when they find out it's being sold somewhere, and when the brewery had a brewpub, customers would actually secretly bottle the beer in the bathroom to sell or trade. This double IPA is genre-defining and legendary&mdashmake sure you follow the can's instructions and drink it without a glass.


Best Non-Alcoholic IPA: Athletic Brewing Company Run Wild Non-Alcoholic IPA

If you’re hankering for hops but not booze, sprint toward Athletic Brewing’s Run Wild IPA. The brewery, based in Connecticut and San Diego, has cracked the code on creating alcohol-free beers that deliver big flavor and fragrance without the buzz. Made with a proprietary brewing process, Run Wild matches a malt-focused body to five American-grown hops. It has a profile of pine needles and grapefruit zest that's backed up by a sensible amount of bitterness. You can also order Run Wild directly from the brewery, ensuring that every six-pack is guaranteed fresh.


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