ARTICLE ORIGINALLY PUBLISHED ON BEVSPOT.COM
WRITTEN BY: ANDREW TURNWALL
From local love and nostalgia to gastronomic science, tapping the perfect craft beer is an art that we’re here to help with.
What’s on draft? Ostensibly, this is a question you’ll be hearing from thirsty and inquiring patrons. The question really begins with the bar manager. What a bar manager or beverage director puts out on their bar’s draft makes a statement about the type of bar they want to run, from sports bar to grungy dive to the high-end taproom.
In any bar, a healthy selection of carefully considered craft beer goes a long way, and, to get it right, an astute bar manager must master the art of selection. Here are some of the basic tips and tricks for putting together a great craft beer program.
Pick For The Pairing
A great way to pick which craft beers is to match them with the food menu you serve. Different foods will react differently with different beers, and some types of beer pair more naturally than others with specific food flavors. You can go even further by choosing pairings that will enhance flavors, complement one another, or cleanse the palate between courses. Here’s a (very) basic rundown of types of beer and how you can pair them with your food offerings:
IPA: Luckily, the best selling craft beer in America is also the most versatile. For the adventurous type, the Indian Pale Ale will increase the intensity of anything spicy. It will sit well with and complement most seafoods and burgers, and many types of smoked barbecue. It will also lighten the weight of heavier fare, mostly foods high in salt or fat from fries to steaks, cleansing the palate and readying customers for another round. The IPA is the swiss army knife of the craft beer arsenal.
Wheat Beer: Light and refreshing, this category covers everything from witbier to hefeweizen. Patrons looking to eat healthier, from salad to chicken to fish, will find the wheat beer to be a satisfying and refreshing choice.
Amber Ale: A perfect blend of malt and hops, the amber ale works equally well with the time tested soup and sandwich. Or, during the big game, it can act as a great complement to pizza and wings.
Porter, Stout, and Dark Ale: The beers at the dark end of the SRM (Standard Reference Method) chart are known as dessert beers for good reason. The traditionally heavier, sweeter beers match well with chocolate and coffee, especially since many contain hints of those very items. This is especially true of the porter and doubly so for the stout, as the richer malt taste will sit heavier in mouth. These heavier beers match well with heavier meals; barbecue, steak, ribs, mashed potatoes.
Tapping the right beer to accentuate your menu will present a consistent theme to satisfied patrons.
A Reason For Every Season
Another important detail to keep in mind as you assign taps is the weather and climate in your locale. Is it summer? Or are you located in a place with traditionally warm weather? You’re looking at guests who will be likely expecting a fruity or lighter wheat beer like a saison or hefeweizen.
Fall can bring a drop in temperatures, a crispness to the air, and the changing colors of leaves. A craft cider, whether served cold or hot or mulled, fits perfectly with the season.
In winter and colder climates, beers with a higher SRM like stouts and porters work best. They serve as a heavier choice with a likely higher ABV that causes people to feel warm. A rotating seasonal tap will keep things interesting for patrons, and allow you to see what fits best with your establishment and sells the quickest. We like to fall back on this prescient advice from the fine bartenders of JP Fitzgerald’s in Hamburg, New York:
“Its pretty hard to sell someone on a fruity, mango-infused beer in the middle of January.”
Times being what they are, odds are your town has a local brewery (or seven of them). It likely has a community of people that are part of the resurgent craft brewing scene around the country. Even if you don’t brew in house, featuring local brews on tap is a great way to connect with the community show your support for local businesses.
This is especially true for limited run and small batch brews, rather than just the beers that craft breweries offer all year long. Hosting a small batch on your taps now means that your establishment is part of an event, and gives people a reason to visit in a timely manner, lest they miss out on something that will soon be gone, perhaps never to return.
This isn’t to say that year-round brews don’t deserve a spot on your tap as well. As previously mentioned a craft beer can buck conventions of what certain types of beer are supposed to be, offering a unique, more complex experience for the discerning or adventurous drinker every time they visit your bar.
The aforementioned JP Fitzgerald’s sits less than twenty miles from no more than a dozen breweries, and has taken full advantage of the locale, filling their tap with eight drafts from seven different local craft breweries.
“Local sells really well with us. Local is big, the seasonal brews are big, and from there it all goes back to consumption.”
Whether your bar features three taps or thirty mapping out each and every one perfectly is key. There is no better way to create a unique, satisfying, and memorable experience than with a well-curated selection of craft beer. A discerning bar manager will know not only how each draft they select will impact their menu, but what will best represent the community they call home. And like at JP’s, a terrific taste that piques consumer interest will always speak, and definitely sell, volumes as well.
Read the full article here.
In need of some luck? No need to go searching for four-leaf clovers or carrying around a rabbit’s foot. Flying Dog Brewery’s “Lucky SOB” will be hitting shelves again. If you haven’t had the pleasure of enjoying this brew before you should know a bit about it. First and foremost it has slight aromas of sweet bread, followed by rich malt flavors and subtly of hops. Whilst temperatures are moving from Winter to Spring this is the perfect treat to pair with any of your favorite Irish fares. Cheers to the the Irish or Leprechaun in all of us!
May the luck be ever in your favor!
Courtesy of Brewery Ommegang
ARTICLE ORIGINALLY PUBLISHED ON THRILLIST.COM
WRITTEN BY: CIERA VELARDE
It’s been more than six long, cold months since the epic Game of Thrones Season 6 finale. With no definite premiere date for the seventh season, fans can at least drink away their anxiety: Brewery Ommegang has announced a new official Game of Thrones beer called Bend the Knee golden ale.
The 9% Belgian-style golden will come in 750ml bottles featuring the sigils of the Stark, Targaryen, and Lannister houses. It’s set for release on Memorial Day. That might seem like a long wait, but given that three months is the time it takes author George RR Martin to write half a page, at least it’s something fans are used to.
This is the eighth beer in Brewery Ommegang’s collaboration with the HBO show, which began in 2013 with the aptly named Iron Throne blonde ale. Other brews include the Take the Black Stout, Three-Eyed Raven saison, and Valar Dohaeris tripel ale. Alas, it never launched its Joffrey gose, mainly because nobody would have liked it.
Courtesy of Pixabay.com
ORIGINALLY PUBLISHED ON MOTHERJONES.COM
When hunter-gatherer tribes began to stay put and focus on growing crops, starting around 13,000 years ago, things didn’t begin promisingly. The fossil record suggests the switch to farming made us shorter and triggered widespread malnutrition and dental problems. And yet, the agricultural revolution ultimately brought forth cities, writing, and what we know as civilization. So what saved the day?
The answer might well be beer, which is really just what happens when you sprout a bunch of grain, thus releasing its sugars, and then grind it into a mush with water, exposing it to those ubiquitous single-cell microbes we call yeasts. Here’s a fascinating National Geographic piece on humanity’s long-standing need for a stiff drink:
Indirectly, we may have the nutritional benefits of beer to thank for the invention of writing, and some of the world’s earliest cities—for the dawn of history, in other words. Adelheid Otto, an archaeologist at Ludwig-Maximilians University in Munich who co-directs excavations at Tall Bazi [an archeological site in northern Syria], thinks the nutrients that fermenting added to early grain made Mesopotamian civilization viable, providing basic vitamins missing from what was otherwise a depressingly bad diet. “They had bread and barley porridge, plus maybe some meat at feasts. Nutrition was very bad,” she says. “But as soon as you have beer, you have everything you need to develop really well. I’m convinced this is why the first high culture arose in the Near East.”
Fermentation—the process by which yeasts consume sugars—doesn’t just generate alcohol and carbon dioxide. It also delivers “all kinds of nutrients, including such B vitamins as folic acid, niacin, thiamine, and riboflavin,” the author, Andrew Curry, notes. Even the alcohol would have been useful to these early settlements, beyond the gift of a buzz—it’s toxic to many microbes, helping alcohol-tolerant yeasts colonize the resulting brew and pushing out pathogens that make use sick. And that effect “explains why beer, wine, and other fermented beverages were, at least until the rise of modern sanitation, often healthier to drink than water,” Curry writes.
That doesn’t mean you should replace your daily water intake with beer. Most—not all—Americans have access to clean water, and we have a better variety of nutritious foods available to us than those early agricultural societies seemed to. And of course, we now know that tippling excessively courts other problems, including liver disease. And besides, all of these B vitamins “would have been more present in ancient brews than in our modern filtered and pasteurized varieties.”
Still, as Curry notes, emerging research suggests that enjoying a bit of alcohol may be part of what makes us human—and it didn’t just help us through the agricultural revolution:
To our fruit-eating primate ancestors swinging through the trees, however, the ethanol in rotting fruit would have had three other appealing characteristics. First, it has a strong, distinctive smell that makes the fruit easy to locate. Second, it’s easier to digest, allowing animals to get more of a commodity that was precious back then: calories. Third, its antiseptic qualities repel microbes that might sicken a primate. Millions of years ago one of them developed a taste for fruit that had fallen from the tree. “Our ape ancestors started eating fermented fruits on the forest floor, and that made all the difference,” says Nathaniel Dominy, a biological anthropologist at Dartmouth College. “We’re preadapted for consuming alcohol.”
So wine (fermented fruit juice) got our evolutionary predecessors down from the trees, and beer (fermented grain mush) got our early farming ancestors through an extremely rough transition. Sounds like something to ponder over a beer—preferably, an unfiltered, unpasteurized one.
Valentine’s Day is just around the corner and if you blink too quick you might miss it. Hold your breath, while many of us might be actively avoiding the dreaded lover’s holiday, there isn’t any reason that you can’t celebrate being single. Cozying up next to a loved on with a beer or simply just cozying up next to a beer can be the perfect way to spend your evening.
Lock your lips with Atwater Brewing’s Cherry Stout appropriately named “Lip Lock.” Like any passionate kiss, this beer is full and dark with complex malts and a tartness from Michigan Cherries. Pulling the flavors together is the fully fermented fruit and nutty malts that give off a cherry wood aroma at the finish.
Clocking in at 6.00% ABV and with an IBU of 16, this stout will leaving you feeling warm and romantic.
Cooperstown, NY — Brewery Ommegang is proud to announce the release of Sirens’ Song, a dark ale brewed with figs and raisins and the brewery’s latest limited edition offering. Named for the enchanting melodies that fabled sirens used to lure in weary sailors, 9% ABV Sirens’ Song will draw in beer fans to explore uncharted imbibing territory.
“Belgian-style dark ales are a treat to drink,” says Ommegang’s Innovation Manager Justin Forsythe, who developed the recipe. “Sirens’ Song is brewed with dark Belgian candi syrup to impart decadent notes of dark fruit and burnt sugar, and also brewed with raisins and figs in order to compliment the rich, fruity character of this dark ale. It’s a wonderful wintertime treat, or a beer to age for years to come.”
The mahogany colored ale has with a thick, creamy tan head and distinct lacing. Aromas of roasted malt and dark fruit are pronounced. The flavor begins with sweetness and caramel notes and finishes smooth with lingering hints of caramelized sugar and balanced bitterness.
Brewed with pilsner, midnight wheat, and soft red wheat malts,Sirens’ Song is hopped with noble varieties for balanced hopping. The figs and raisins used in brewing not only add to the complexity of the beer but also represent cargo lost to the sea because of the bewitching sirens’ songs.
Pairing suggestions include grilled meats and BBQ, smoked salmon or trout, and rich cheeses like blue cheese and cheddar. Available soon for a limited time in 12 oz. four-packs and on draft.
ARTICLE ORIGINALLY PUBLISHED ON: GreentechMedia.com
WRITTEN BY: Katie Fehrenbacher
About 50 miles north of San Francisco, a brewery is quietly using a new type of technology, originally created to be used on a space station, to clean 50,000 gallons of dirty wastewater a day and generate energy in the process.
At the back of the brewery of Lagunitas Brewing Company, in Petaluma, Calif., three large shipping containers house an unusual design of electrically charged microbes that consume pollutants in beer wastewater and generate usable biogas. The technology was created by an MIT spinout called Cambrian Innovation, which is beginning to grow its customer list considerably in Northern California.
On Tuesday, the Boston-based startup announced that it will build one of its water-cleaning, and energy-generating, systems for its first winery: Napa Valley’s Rombauer Vineyards. The winery, famous for its chardonnays, will use the tech to treat all of its wine-making wastewater while also generating 30 kilowatts of electricity and heat.
Wineries and breweries have long been some of the earliest adopters of new energy and water technologies, as their vast water and energy use can cost them a lot of money. Many wine and beer makers in Northern California are also focused on building brands with environmental leanings. Some of the earliest customers of Tesla’s stationary batteries have been wineries and breweries.
While Cambrian Innovation doesn’t quite have the allure of the Tesla brand just yet, its technology is becoming attractive because it’s returning customer investment in as little as two to three years. That’s thanks to the high costs associated with wastewater and energy for breweries and wineries, as well as some state and utility incentives.
Since the company has routinely been able to do this — it has systems installed or under construction in eight locations — it is now able to offer its technology to its customers as a service, with no money down and a monthly fee, backed by a $30 million fund. Lagunitas is using the service option to build another Cambrian system at a new brewery in Southern California.
The same service-based business model innovation unlocked the solar industry years ago. Will it do the same for clean water systems for industry?
Bugs in a box
From the street, the silver tanks and metal pipes at the Lagunitas Brewing Company in Petaluma look like any standard, large brewery. Walking closer, the classic brewery smell of malty warm hops pervades the air.
But weave behind the tanks and enter one of the shipping containers marked “EcoVolt” and you’ll see, and smell, something pretty different. Brian Hemphill, Cambrian Innovation’s senior director of operations, leads me into a shipping container that acts as the control room for Lagunitas’ water cleaning system.
On a screen he points out how much methane is coming off of the reactors — called EcoVolts — and the pH levels. Instead of hops, the smell inside the container is more like decaying matter. Hemphill, who joined the company several months ago, says the technology inside the containers made him realize that “wastewater is a form of energy.”
Inside the EcoVolt treatment containers live two types of microbes which are coated on anodes and cathodes. One of the bugs, called an“exoelectrogen,” eats the organic pollutants in the wastewater and generates electricity. The other microbes consume the electricity and carbon dioxide and produce biogas (also called methane). The process bears the rather daunting moniker “electromethanogenesis,” and it’s the core innovation that drives the company’s technology.
Photo credit: Katie Fehrenbacher
Originally the technology was developed with a grant from NASA, by co-founders and MIT researchers Matt Silver and Justin Buck, to help create a system for reusing water and reducing energy consumption in an environment in space. “The challenges associated with maintaining life support on a space station are very similar with environmental sustainability on earth,” said Silver in an interview.
Cambrian was officially founded in 2006 with funding from various grants, but it wasn’t until 2010 that the technology became more established at a commercial scale and fully envisioned as a product. The company has raised seed and Series A rounds, and is considering a Series B.
The Lagunitas site, one of the first for Cambrian, was installed in 2014 and expanded shortly thereafter. The biogas generated by the EcoVolt’s microbes is piped to two compact turbines that produce 90 kilowatts of energy that is used by the brewery.
The EcoVolts clean the dirty water, which the industry calls “high-strength” wastewater. It’s commonly created by industrial processes and contains more organic components than typical wastewater generated by a household.
But companies like Lagunitas also produce “low-strength” wastewater, which is more similar to the dirty water from a home. At the Lagunitas brewery, that less-dirty waste water is cleaned by standard off-the-shelf tech that Cambrian also installs in its system.
There are commonly two types of ways to clean water using microbes — anaerobic systems that don’t use oxygen and aerobic systems that do use oxygen. Cambrian’s EcoVolt’s are like a next-generation anaerobic digestor.
The technology used to clean the low-strength water consists of standard aerobic digestors and occur in large tanks exposed to the air. During a tour of the brewery, we stand on a railing inches above tanks filled with swirling, warm, brown wastewater.
Overall, the Lagunitas Brewery in Petaluma is decreasing its water footprint by 40 percent and lowering its transportation costs of its former wastewater considerably. Between 60 percent and 70 percent of the water in the brewing process is being reused. And there’s significantly less wastewater that the city has to deal with.
For its brewery to be built in Azusa, Calif., Lagunitas hopes to save $22.5 million in water costs over the life of the plant. It’s the first company to take advantage of Cambrian’s water-as-a-service business model. Financier Generate Capital invested in Cambrian’s $30 million service-model fund (Generate Capital was co-founded by Jigar Shah, who pioneered the solar-as-a-service business model).
Cambrian’s Western Regional Manager, John Garn, thinks the service model will take off in a big way. “No one wants to be the first, but everyone wants to be the second,” says Garn. The company plans to eventually expand beyond the beverage industry to other food processing, industrial processes, industrial dyers, and oil and gas.
As part of Flying Dog Brewery’s single hop series, the brewery is trying different rare hops in this four-part limited release/distribution series. This go around, the brewery is focusing on Denali hops in this Imperial IPA. Masterfully merged with malts of pale, rye, carapils and biscuit this beer has a hop bitterness of 75. Citrusy flavors of pineapple, pine and citrus combine to give you a refreshingly hoppy IPA.
Be on the look out for this limited release as you browse your beer options.
As we’ve all probably heard, Southern Tier Brewing Company is opening its first satellite brewpub right here in Pittsburgh. While the brewery puts on its finishing touches, plenty of beer lovers in the ‘Burgh have been early awaiting what could potentially be their new second home. In anticipation for the grand opening and welcoming our newest neighbor, Pork & Bean graciously hosts Southern Tier Brewing Company on Monday, January 30th at 6:00PM for a five course beer dinner at Pork & Beans. Southern Tier is closed for service on Mondays, so join them for a private, curated dinner with Southern Tier representative, their chef team & beer master.
Oyster Stew – braised celery/burnt onion/potatoes/bacon/tarragon
pair with Eurotrash Pilsner, pilsner lager 5.2%
Stuffed Collard Greens – dirty rice/pig trotter/confit pork belly/stewed tomatoes
pair with Cellar Vault #4: Hot Mess, saison 9%
Cornbread Stuffed Quail – gumbo/shrimip/andouille/crab/Carolina gold rice/okra
pair with LIVE Pale Ale, citrusy session pale ale 5.5%
Smoked Beef Cheeks – grilled marrow
pair with 2XOak’d IPA, double IPA, 8.2% brewed with maple syrup & fermented oak chips
Watchamacallit – marshmallow rice crispy/chocolate cake/peanut butter icing/candied peanuts/chocolate sauce
pair with Choklat Imperial Chocolate Stout, 10%
To purchase tickets ($85.00/each) to this exclusive beer dinners click here.
Southern Tier has big releases and openings for 2017! The first satellite brewpub is opening soon on the North Shore and the Lakewood, NY native beer company will be launching new lines this whole first quarter. Join Southern Tier at Pork & Beans to hear these news first hand and perhaps get to sample a few of the new beers to the popular Southern Tier line up!
Menu crafted by Chef & BBQ Pit Master James Ciminillo & Chef Joe Kierfer with beer pairings by our Beer Master, Riley Snyder.
Conway’s Irish Ale is a bright light of hopefulness for those who are tired of the holiday stouts and porters. This inspired ale, only available in January, was the brain child of Great Lake’s co-owners’ grandfather and a policeman who’d likely interject that Irish Ale with full-bodied caramel malt flavors is the right (and only way) to enjoy a beer.
Like in any typical police-fashion, this beer is arrestingly smooth with a “rap sheet” of toasty biscuit and caramel malts. After a hard day’s work this beer is best enjoyed as a reward with corned beef or a variety of stews.
Keep your eyes open for this 7-time medial winner since 1995 at the World Beer Championships. There is a reason why this limited availability window is something to celebrate.
ABV: 6.5% | IBU: 25
Available in 6-pack, 12-pack and on draft.
ORIGINALLY PUBLISHED ON BREWBOUND.COM
The brewing team at Deschutes Brewery has been busy, as usual, over the last few months. The culmination of brewing creativity and pub patron approval has resulted in some new additions to the brewery’s lineup for the coming year, joining the return of iconic fan favorites.
These new beers include:
- Pacific Wonderland Lager (Mainline Series, year-round): The brewery’s first widely distributed lager, this sessionable beer was inspired by the Pacific Northwest with citrusy Tettnang Mandarina hops providing an unexpected twist on a crisp, bright lager.
- Swivelhead Red (Bond Street Series, March- August): The label alone on this beer is enough to make your head spin, but cracking open the bottle is when the real magic happens with an herbal hop aroma and smooth caramel maltiness. (Follows Sagefight Imperial IPA in the rotation)
- Passionfruit IPA (Bond Street Series, draft only, May-August): This delectable easy-drinker boasts a fruity and tropical aroma, set off by a quartet of hops: Cascade, Azacca, Galaxy and Vic’s Secret.
- Cultivateur (Reserve Series, March): What our brewers have dubbed a “Provision Saison”, Culutivateur is a blend of old and new saisons, aged in oak with brettanomyces and is the first beer to graduate from our small batch experimental Pub Reserve series.
The brewery is also switching up its popular variety pack, on shelves in select locations, to include a mouthwatering mix of Black Butte Porter, Mirror Pond Pale Ale, Fresh Squeezed IPA and Pacific Wonderland Lager (March). Hop Slice Summer Ale, which debuted for the first time in bottles last year, will be reformulated to be even more refreshing, and Armory XPA continues its experimental journey with a brand-new experimental hop (June).
To make room for all these new creations, the brewery is discontinuing its 22-ounce bottle offerings of Hop Henge Experimental IPA, Down N Dirty IPA, and Big Rig Pub Ale. Deschutes River Ale will also be removed from the lineup this spring.
Make the most of citrus season and add a little zest to your beer. Why? Let MillerCoors answer this question for you.
ARTICLE ORIGINALLY PUBLISHED ON: MILLERCOORSBLOG.COM
ARTICLE BY: SARA WHITE
Does the sight of an orange garnish shock you?
Good, that means we’ve done our job.
Because 20 years ago, bartenders rarely had oranges behind the bar. You could find a lemon or lime. But that wasn’t going to work for a brand-new beer called Blue Moon Belgian White Belgian-Style Wheat Ale.
“I really wanted an orange garnish on our beer,” says Keith Villa, founder and head brewmaster at Blue Moon Brewing Co. “It brings out the flavor of the Valencia orange peel that Blue Moon is brewed with.” So Keith started bringing his own oranges to the bar.
Wheels in motion
The Valencia orange peel in Blue Moon is Keith’s twist on Belgian wits, which traditionally are brewed with tart Curaçao orange peel. “Curaçao doesn’t smell like oranges, and I wanted a bright orangey smell,” he says.
As Keith traveled the country to introduce folks to Blue Moon, he noticed people were garnishing it with a lemon. He asked his sales team to start serving it with an orange. But no one had oranges, they said. So Keith began showing up at bars in Blue Moon’s hometown of Denver with a bag of oranges, a cutting board and a knife.
“I’d thank them for serving Blue Moon and ask if they’d be willing to try a new way to garnish it.”
He’d slice the orange into wheels, make a nick in it and put it on the glass. Bartenders were into it because customers saw the unusual beer and wanted one. So Keith kept the oranges coming … for a while.
“It got to the point that bartenders would call me and say, ‘Keith, where is my free bag of oranges?’” he says with a laugh.
Keith estimates it took him and his teammates about six years to make the orange garnish happen nationwide. But, man, did it happen. Today it’s rare to be handed a pint of Blue Moon without an orange wheel perched on the rim.
“It was literally bar by bar in different cities,” he says. “But restaurants and bars that garnished Blue Moon saw sales and tips start to climb. So they kept doing it.”
“It was fun to see it take it off — people wanted to drink that beer that came with an orange.”
Now we’d be shocked not to see it.
ARTICLE PUBLISHED ON: VinePair.com
WRITTEN BY: Adam Teeter
With the holiday season finally past, many people are trading in their cork screws, bottle openers and shakers for gym memberships. In fact, some people swear off booze all together in January, but before you join the crowd and exchange a glass of red for the treadmill, read up on how wine and beer, combined with exercise, can actually be a good thing.
TO GET RED WINE’S HEART BENEFITS, YOU NEED TO BOTH DRINK A GLASS AND EXERCISE
Researchers from the European Society of Cardiology studied people who consumed a moderate amount of alcohol for at least 5 days a week. They separated the individuals into those that drank and exercised and those that only drank. In the individuals that only drank, the researchers found, there was no appreciable affect on their cholesterol, blood glucose, triglycerides, or levels of inflammatory markers like C-reactive protein. But in the people that worked out as little as twice a week, the wine had a dramatic impact on cholesterol levels, causing the researchers to conclude that wine consumption combined with exercise is beneficial in preventing cardiovascular disease.
WINE AND BEER CONSUMPTION CREATE ENDORPHINS THAT MOTIVATE US TO WORK OUT
Ever notice how after working out, all you really want is a refreshing beer or nice glass of wine? It turns out researchers have uncovered that wine and beer release endorphins in our brain that we use as a reward and motivation for working out. When the endorphins from exercising and the ones from drinking are combined, meaning we consume a glass shortly after our workout, they create a reaction our body remembers and wants to replicate again and again. Meaning, we subconsciously encourage ourselves to hit the gym the next day in order to have a beer again following the workout. So if you actually want to use that gym membership you just guiltily signed up for, grab a beer after your first workout.
BEER COULD BE BETTER THAN A PROTEIN SHAKE
After that crossfit class you just got talked into attending, most people are gonna grab a protein shake, but you might want to grab a cold beer instead – added bonus it’ll help with all those sore muscles you’re bound to have. Why beer? Because it contains nutrients, among them selenium (which contains antioxidants), B vitamins (which aid in energy), phosphorus (which is said to help with strong bones and teeth), and niacin (which is possibly beneficial to cholesterol). Moreover, beer packs in a good amount of protein, a bit of fiber, and silicon, which some sources say can prevent osteoporosis. These are all nutrients that researchers say are ideal for your body to consume after hitting the gym. Just don’t grab a high-gravity option. Stick to a sessionable beer and you’ll get all the nutrients you needs, without overdoing the alcohol.
WINE CAN HELP BURN FAT AND KEEP IT OFF
Researchers at both the University of Nebraska and the University of Florida discovered that ellagic acid, which is found in grapes, dramatically slowed the growth of existing fat cells and the formation of new ones, boosting metabolism of fatty acids in liver cells. But drinking red wine alone isn’t enough, as the ellagic acid only slows fat growth, it doesn’t burn fat. That’s where exercise comes in. In combination the exercise allows you to shed the pounds in the first place and a moderate amount of red wine could help you keep it off.
So don’t swear off wine and beer entirely if you’ve resolved to hit the gym in the new year, simply consume them in moderation. Their benefits could aid in your success.
This holiday season we spend many well wishes and have our fingers crossed for the loved ones in our lives and maybe even our favorite breweries. I mean, how could we not be excited that we have will have a new neighbor in the Pittsburgh neighborhood. After this past summer’s announcement that the New York brewing facility would be opening a Pittsburgh location, the Burgh has been biting their fingers in anticipation for the Grand Opening.
In the meantime we’ll tie ourselves over with Southern Tier’s “Choklat.” An imperial stout brewed with chocolate that was first brewed in 2007. The success of this beer is no secret–the darkest, bittersweet candies come together with the frothy coldness of beer to tempt the senses to keep coming back for more. Though the aroma is tantalizing enough, the two varieties of hops, four types of malts and creamy body carries through to provide a memorable and delicious experience.
Finish up 2016 with this full-bodied and bittersweet beer.
Courtesy of Pitts-Burgers.com
Ring in 2017 with a full stomach and a smile on your face with Point Brugge Cafe’s New Year’s Eve Dinner featuring Merchant du Vin Beer. After a year of hardwork and time well-spent, why not reward yourself with a dinner of fine food and beer expertly paired with each course! On December 31, join Point Brugge Cafe and other food & beer enthusiasts for an evening of great food and delicious beer.
Chef’s selection of appetizers
Ayinger Brau-Weisse Hefeweizen
Mustard greens, grilled Belgian endive, prosciutto wrapped asparagus, mushroom en phyllo, Goat Rodeo, mustard vinagrette
Orval Trappist Ale
Choice of one
Roasted Cornish hen, black trumpet jus, mashed sweet potatoes, braised artichokes, purple carrots
Sam Smith’s Winter Welcome Ale
Pan seared potato crusted black grouper, red lentil & wild rice pilaf, caramelized fennel, broccoli rabe, fennel oil
Westmalle Trappist Tripel Ale
Cherry frangipane tart, chocolate sorbet
Oude Kriek Lambic Cuvée René
The reception begins at 5:45PM and the first course is served at 6:45pM.
Tickets for this event are $80+ per person. Reservations can by made at 412.441.3334 (Point Brugge Cafe).