Here are five basic (but essential!) funny-sounding words that should be a part of every beer drinker's lexicon.
'Brewing' on Serious Eats
Home coffee setups don't have to be cafe-caliber to make a big change in your daily routine. In this fifth of a series, we'll explore three easy ways to make huge improvements in what you taste—and how you think about brewing—each and every day. If you're looking for the perfect extravagant gift, to yourself or someone else, consider some of the following high-ticket items to class up your coffee with the highest quality.
If you live in the New York area, you may have spotted Captain Lawrence beers on tap at restaurants around town. We highly recommend you give them a try—next thing you know it, you may find yourself on the Metro-North train at an ungodly hour making your way the brewery for a special limited-edition beer release. We caught up with Captain Lawrence's owner and head brewer Scott Vaccaro for the latest in our brewmaster interview series.
Kelly Taylor makes interesting, usual beers in Brooklyn, including Flemish-style sours, a beer brewed with Valrhona chocolate nibs and orange peel, and a collaboration with Blue Hill at Stone Barn that once included farm-fresh roasted beets. Nice guy that he is, Kelly joined me for a beer and the following interview.
Once a year when hops are ready to be pulled from the vine, some brewers celebrate the season by heading out to local farms to harvest hops fresh. Once gathered, the hops need to be added to the brewing kettle as quickly as possible—the delicate flowers spoil rapidly, especially if exposed to heat.