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."

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.

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.

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?

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.”

Mick Hug, Executive Chef at the Millennium Alaska Hotel in Anchorage, Alaska, is one of the most dynamic chefs you will ever meet.

The Beer Fox says, “Smokey and stoned! This compliment-winning dish has melt-in-your-mouth flavor!”

What makes a Night Cap so seductive? Is it the torrid anticipation of Bohemian passion that accompanies the relaxation of inhibition?

The Beer Fox says, “This superior blend of barleywine and aromatic herbs combine with tender beef for a robust delight!”

Chemistry Class is one of my enduring memories from those youthful days of secondary school education. We sat at long tables of age-darkened oak, rather than at gnarly desks. One thing we knew: Miss Reactor was a mis-reactor.