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Mardi Gras Beer Cocktails for Fat Tuesday
Today is Mardi Gras, Fat Tuesday, Fasnacht Day, Carnival. Nothing quite rouses my celebratory mood like the music, masquerade and rich libations associated with this festive Bacchanalian Fete.
Jeremy Cowan and Shmaltz Brewing Company
A party atmosphere follows Jeremy Cowan wherever he goes. Perhaps he’s just an overgrown kid who needs to be put in the time-out chair.
Craft Beer for your Valentine's Perfect Storm
And since love is as ambiguous as life, I choose to celebrate that passion with a bouquet of intriguing Craft Beers.
Flying Dog Mural in Gonzo Doggie-Style
Spanning both sides of the hallway, the mural, executed in the Raoul Duke-style of Ralph Steadman, tells the Flying Dog story, peppered with as much color as the legendary tales of George Stranahan and Hunter Thompson.
Training for Sensory Identification in Beer
For a novice beer judge, the first morning of judging can be an intimidating affair.
Citrus Squash & Double Red Fire Onions Recipes
The whirl of the holidays can set our brains spinning, making it difficult to focus on some of the small parts of holiday meals. You may like to add a bit of pizzazz to your table with some side dishes that dazzle.
Celebrator Beer News Adds Flip Page Technology
Digital is not just for huge, mainstream publishers like Conde Nast and Time Inc. Celebrator Beer News, celebrating its 24th year as the country’s oldest brewspaper in 2012, is the first beer publication available in digital flip-page technology for free.
Counting Calories in Beer
An incredibly-fit friend stopped by my office a few days ago. In recent years, he has discovered the joys of craft beer and truly enjoys the adventure of tasting different styles.
Essentials of Brewing Water
The grape and the grain may live side-by-side, but few think of the most common link between the two, that of water.
Double Chocolate Stout Espresso Cookie Recipe
Chocolate has earned the distinction for being one of the great primary flavors, just as red, yellow and blue are primary colors. Somehow, we instinctively know this flavor.
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