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 F E A T U R E   A R C H I V E  

Archive by Article Title | Archive by Date

Golden Hawk Veggie Gems Beer Batter Recipe
The Beer Fox says, “A few laughs with friends - a tall, cold brew - crispy fried veggies coated in Half-e-Weizen batter - This is the starting gate to a night of fond memories.”

Good Beer Head
Good head enchants. It teases the eyes, inviting the curious to explore the unknown. The texture of head varies as much as the stars in the sky. Head can be rocky and voluminous, billowing up above the edge of the glass, or smooth and creamy, made of tightly knit bubbles.

Good Time Louie's Steamboat Shrimp
Tantalize your senses with this hot and spicy dish, enlivened with the clean, aromatic sparkle of Full Sail Amber.

Goose Island - Grand Slam of Beers
In 2007, Goose Island of Chicago, Illinois, USA, chose to introduce Harvest Ale American-style ESB, (Extra Special Bitter), into the late summer season, brewed with freshly harvested Cascade hops from Washington state.

Gourmet Haus Staudt Gets Sudden Exposure
Thanks to Apple and a lost iPhone, those of us on the East Coast of the United States are primed for a new adventure to Silicon Valley.

Gourmet Treat - Holiday Beer at Monk's Cafe
Holiday feasts linger in our minds like so much sweetness, drenched in sumptuous flavors, exotic aromas, joyous laughter and seasonal spirits. Tom Peters’ 16th Annual Holiday Dinner on December 15, 2009, at Monk’s Café in Philadelphia was no exception.

Gout and Gluten Free Beer
I have gout and am told to reduce or stop drinking beer because of the purine in yeast. Is gluten free beer helpful to me?

Grand Banks Bouillabaisse Recipe
The Beer Fox says, “A grand medley of seafood and succulent witbier combine to make this a mariner’s delight.”

Grand Maui Tuna Teriyaki Recipe
The Beer Fox says, “This succulent tuna is dressed in a complex blend of Canadian sweetness with an exotic touch of the Pacific tropics. An elegant dish, requiring a minimum of preparation time.”

Grande Scallops Joliette Recipe
The Beer Fox says, “Scallops marinated in herbed juices, broiled on skewers, and served on a bed of lightly tossed pasta is a truly ‘grand’ creation.”

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