For the latest issue of Imbibe, I took on the tough job of diving into the world of beer and cheese—namely, how dairies are washing their cheeses in beer, or even incorporating craft beer directly into the dairy stuff. It’s a tasty, tasty trend filled with plenty of bacterial hijinks. Curious? Check out the full story…right here.
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Brewed Awakening: Behind the Beers and Brewers Leading the World's Craft Brewing Revolution
My Current Top 5 Beers
1) Deschutes Brewery Red Chair NWPA: Step aside, Sierra Nevada Celebration. My new favorite hoppy winter seasonal hails from Deschutes. Red Chair pours out radiant copper, releasing a heady perfume of citrus and fresh-baked biscuits. It's a touch of spring in the depths of winter.
2) Allagash Coolship Cerise: I feel guilty writing about Cerise. The spontaneously fermented beer is bottled in insanely small batches and is only sold at the brewery in Portland, Maine. But if someone offers you a taste of Cerise, greedily accept it. Made with cherries, the beer is tart, fruity perfection.
3) The Alchemist Heady Topper: Ladies and gentlemen, meet the East Coast's answer to Russian River's Pliny the Elder. Vermont-brewed Heady is a dank, deeply resinous double IPA. It's a fresh, unfiltered exploration into the almighty power of hops.
4) Maine Beer MO: Over the last few years, this little Maine brewery has made big waves with its hop-forward ales such as Peeper and the resinous Lunch IPA. My pick? MO, a piney, citrusy pleasure with a surprisingly dry finish.
5) Smuttynose Wheat Wine: Forget barley wines: This winter, I'm drinking wheat wines, which are boozy beers made with a measure of smooth, calming wheat. Smuttynose's citrusy, vanilla-scented offering is among the best of the bunch. It drinks with a pinch of caramel sweetness, while crisp bitterness and smooth oak balance out this luscious slow sipper. One note: It gets even better with age.
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