For this month’s issue of Imbibe, I was lucky enough to profile Joe Tucker, the brains behind RateBeer. Since the site was founded in 2000, Tucker has cultivated the site into one of the world’s largest and most influential beer communities, a sudsy safe haven where kinship matters as much as sampling rare imperial stout. Each month more than 1 million RateBeerians from around the world pen reviews of beer, cider, mead and saké; chitchat on forums; and often meet up to share pints, treasured bottles and conversation.
My story is a peek behind the curtains of one of the world’s most popular beer websites. Check it out right…here.
In the newest issue of Imbibe, I investigate one one of America’s most polarizing, and misunderstood, alcoholic beverages: mead. Mention it to most people and they’ll recoil, recalling the cloying booze that, along with oversize turkey legs, is a Renaissance Faire staple. That’s a bit like judging American beer on a baseball-game macrobrew. Across America, meaderies are moving past that cliché, creating sublimely inventive meads that range from bone-dry to dessert-sweet, and spiced with just about any fruit, herb or vegetable pulled from the pantry.
With modern mead, there’s hardly a hive-mind approach. Terroir is crucial for Colorado’s Medovina, which makes mead with honey harvested from their own hives, while Alaska’s Celestial Meads incorporates locally grown apples and currants into its collection of raw-honey meads. Craft brewing inspires the bourbon barrel–aged and hopped meads made by meaderies such as Michigan-based B. Nektar, Colorado’s Redstone Meadery and Maine Mead Works. Mead is also proving its versatility in cocktails, which you’ll find at the Chicago-area restaurant Inovasi and Columbus, Ohio’s Brothers Drake Meadery, which runs a bar serving mead-based mixed drinks.
Want to read my full story? Check it out over at Imbibe’s website.
In the May/June issue of Imbibe, I investigate the rebirth of that misunderstood American original, the cream ale—a style that, contrary to its name, contains no dairy.
The style gained popularity in the late 19th and early 20th centuries as ale breweries in the Northeast and mid-Atlantic region looked to compete with ascendant lager breweries. By fermenting ales at cooler temperatures, brewers created crisper, cleaner, less fruity beers that were more in line with pale lagers. The hybridized specialty soldiered on after Prohibition before largely falling out of favor by the 1970s and ’80s.
After decades of disinterest, cream ales are once again rising as American brewers have begun embracing the style. In Rhode Island, Narragansett Beer recently revived its iconic Cream Ale, and North Carolina’s Fullsteam uses local barley and grits in its El Toro cream ale. Oregon’s Pelican Brewery found a flagship in its floral Kiwanda Cream Ale, and New Glarus’ Spotted Cow is one of Wisconsin’s top-selling draft beers. For other brewers, the cream ale is a springboard to innovation. Wisconsin’s Furthermore mixes apple cider and cream ale to create Fallen Apple, while last year Florida’s Cigar City released El Murciélago, a double cream ale spiced with cumin and lime peel and aged in tequila barrels.
Care to read the rest of my story? Check it online in Imbibe.
In this month’s Imbibe, I undertook a Herculean task: to select 50 of the most cultish beers in the world, plus their worthy understudies. As we all know, this is impossible. Any list is guaranteed to incite readers, many of whom will sing the hosanas of their favorite beers that they felt were left out. That’s the challenge of lists like these. You have a finite number of slots to fill, and you can’t include anyone. You are also trying to be fair and balanced, providing a great range of beers across the country, as well as the world. I’d love to show you the fruits of my labor and have you weigh in, but, well, the article is print-only. Alas! To tide you over, here’s a list of upcoming cult-beer releases. Do let me know if you get your hands on a copy, though.
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.
In the latest issue of Imbibe, I tackled the tale of Long Island beer. In recent years, the biggest island in the contiguous United States—it 118 miles, from New York Harbor to the eastern edge, encompassing Queens and Brooklyn—has become a brewing hotbed. More than a half dozen breweries and counting have sprouted to serve a massive underserved market: around 4 million people live on Long Island, with another 8 million in New York (counting Queens and Brooklyn). “Long Island is set up to be a great region for craft beer,” says Rick Sobotka, the founder and brewmaster of Great South Bay Brewery.
Long Island beers defy simple categorization. Blind Bat Brewing incorporates homegrown herbs and smoked malts in its rustic ales, while Great South Bay’s lineup includes the juniper berry–dosed Sleigh Ryed red ale and silky Snaggletooth Stout made with local apples, licorice and cinnamon. Paying homage to its aquatic location, Port Jeff Brewing Company turns out the Runaway Ferry Imperial IPA and lightly citrusy Schooner Ale. Long Ireland specializes in stouts and traditional Irish ales, while nanobrewery Barrier Brewing’s distinctive brews count the salty and sour Gosilla and the ruby-toned Vermillion Saison Rouge.
Care to read the rest of my story? Here’s the PDF: IB36_Cover+Beer62-69
In the January/February issue of Imbibe magazine, I took a deep look at how American brewers are inspiring a new breed of international beer makers. Breweries in Denmark and Norway are shrugging off their lager-filled pasts, in turn toying around with hops, barrel-aging and wild styles that echo America’s no-barriers brewing ingenuity but are distinctly singular. Curious? The editors have posted a version of the article online for you to gander. Take a read and let me know what you think. Cheers!
Though the book tour has been utter madness, I’ve still been able to eke out a few minutes here and there to pen stories such as this doozy in the latest Imbibe. At its core, whiskey is basically unhopped beer (dubbed wash) that’s been distilled, then aged in oak barrels.
By and large, most distilleries don’t give a darn about creating a flavorful wash. Instead, they’re most concerned with creating the largest measure of fermentable liquids. But lately, distillers have been thinking a lot like brewers, creating imperial stouts that are distilled down, or even dosing white dog with Centennial hops. It’s a tasty development, one that’s blurring the lines between distilleries and breweries—some of which double as distilleries. Check out my story in the magazine this month. Any thoughts? I’m curious to hear what you think about this burgeoning new genre.
As a child growing up in southwestern Ohio, I spent many a day in Chicago. It was my family’s favorite spring break destination (strange, I know), where we’d scarf down dim sum and deep-dish pizza with equal fervor. But after I graduated from college and moved to New York, Chicago receded into the rear-view mirror. A decade passed before I ventured back to town in May to do a feature on the city’s burgeoning brewing scene.
While Goose Island may be synonymous with the city, there’s a swell of upstarts such as Revolution Brewing, Haymarket and Half Acre — and a half dozen other breweries and counting — that are filling local tap lines and making the city’s craft beer scene a winner. Even if the Cubs are not. Curious? You can check out the article (complete with pretty pictures!) in Imbibe, or you can check out the article online. Curious? Drink it up!
In this month’s issue of Imbibe, I examine the intersection of bicycling and beer. At first blush, these two pursuits may seem as incompatible as oil and water. But peek beneath the handlebars, and you’ll notice that the two pursuits are driven by equal parts passion and commitment. The article hops from New Belgium to Deschutes, to Portland, Oregon’s Hopworks to Pittsburgh’s East End Brewing. As an avid cyclist, this was a personally fulfilling story to report. The issue should be on the newsstands soon or, if you’re trapped before your computer, check it out over at Imbibe.com.
In this month’s issue of Imbibe magazine, I trained my taste buds on gose, a salty, sour and sublimely refreshing style of German beer. Once nearly extinct, gose has been making a comeback thanks to bang-up breweries such as Portland, Oregon’s Cascade and Upright, as well as New Hampshire’s Portsmouth Brewery and Southern California’s Hollister. Gose is sort of like a sour beer with training wheels: The tartness won’t always knock your socks off, and the salt serves to smooth out and sharpen the beer’s profile. You can find my story on newsstands now (filled with plenty of pretty pictures!), or you can read it online now. Drink it up!