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Smoking with Beer in Alaska With Chef Mick Hug
Mick Hug, Executive Chef at the Millennium Alaska Hotel in Anchorage, Alaska, is one of the most dynamic chefs you will ever meet.
Smoky Mountain Spareribs Recipe
The Beer Fox says, “A powerhouse punch of zesty flavors make these ribs a lip-smackin’ delight. Juicy aromas arouse the senses through this masterful blend of honey and ale.”
Sorghum Beer Across Cultures
We have slowly become aware of grains such as quinoa, flaxseed, sorghum and millet. Can they be used to brew beer? What might it taste like?
Madame Blavatsky, on the verge of becoming an amputee, cured herself “by having a white dog lie across her leg, healing all in no time.”
Space Beer – Light Beer at Zero Gravity
I’m digging the newest light beer on the market. As a beer with mass, but not a mass-market beer, this rookie is so light it is totally weightless – in space, that is.
Spiced Autumn Muffins with Pumpkin Ale Recipe
As the crisp air of autumn freshens your hair and lifts your spirits, prepare something to keep you warm inside with the added zest of pumpkin ale.
Spinnerstown Holds Unibroue Beer Dinner
Spinnerstown Hotel owners John and Susan Dale are the epitome of the perfect host and hostess. They have developed this vintage gathering house into a Mecca for Beer Enthusiasts. On March 5, 2008, Spinnerstown opens its doors for a very special event, The Great Tastes of Unibroue from Canada.
Sprecher Mbege - Exotic East African Beer
Flavors, although vastly different from anything in the US market, display a distinctive quality of African styling, much like a Belgian Beer in the European market.
Stats from the 2013 Great American Beer Festival
If you are as much of a Beer Geek as I am, you have a passion for statistics. Along with the renaissance of craft beer comes so many stats that you could make spreadsheets that would glut up a hard drive.
Steamin' Chile Chili Recipe
The Beer Fox says, “Although chili is claimed as the official dish of the state of Texas, it is actually a dish, made with peppers and meat, with its etymology derived from the Spanish "chile con carne."
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