Byrrh Cassis Aperitif

We spent part of our summer vacation in the Languedoc-Roussillon. The region is famous for its wines, especially the reds and rosé (which we sampled – generously…), while it was once the most popular apéritif in the world, selling over 30 million bottles annually, Byrrh is also made in the region but nowadays less well-known. In fact, if you order a Byrrh in France, more…

We spent part of our summer vacation in the Languedoc-Roussillon. The region is famous for its wines, especially the reds and rosé (which we sampled – generously…), while it was once the most popular apéritif in the world, selling over 30 million bottles annually, Byrrh is also made in the region but nowadays less well-known. In fact, if you order a Byrrh in France, more often than not, you might be brought a glass of bière, unless your ear for French is pretty good as it’s pronunciation is close to ‘beer.’ (I once had to point it out on the menu at a wine bar in Paris, as the waiter had no idea what I was talking about.) There’s no beer in Byrrh, but there’s plenty of flavor in this iconic French apéritif.

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Chipotle Beer BBQ Chicken with Creamed Grilled Corn.

This chipotle BBQ chicken + creamed corn will make you the happiest! Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – […]

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

This chipotle BBQ chicken + creamed corn will make you the happiest!

chipotle bbq beer chicken with creamed corn

Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.

chipotle beer BBQ sauce

But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.

Spoiler alert: it’s pretty darn easy.

Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life! 

creamed grilled corn

So! 

We loooove homemade BBQ sauce in this house. I have multiple versions here on the blog and also different ones in each of my cookbooks. If I had to choose, this root beer BBQ sauce may be my favorite, but I truly love them all.

And now… chipotle beer! Um, I’m in love? 

chipotle BBQ sauce

This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.

Grab when you’re ready to make this dish and it will only take a few minutes!

grilled bbq chicken

Now let’s talk about the corn.

This freaking corn – oh my gosh.

First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.

creamed grilled corn

Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.

It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!

chipotle bbq beer chicken with creamed corn

Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go! 

chipotle bbq beer chicken with creamed corn

Chipotle BBQ Chicken + Creamed Corn

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Chipotle Beer BBQ Chicken with Creamed Corn

This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3/4 cup ketchup
  • 2/3 cup beer
  • ½ cup honey
  • 3 garlic cloves, minced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon chipotle chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • salt and pepper
  • 2 teaspoons garlic powder

creamed grilled corn

  • 6 to 8 ears of corn (you need 2.5 cups kernels)
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • ¼ cup parmesan cheese
  • 1 cup milk (any kind works!)
  • 2 tablespoons flour
  • fresh chopped chives

Instructions

  • Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
  • Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
  • Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
  • Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
  • Serve the chicken sliced with the corn.

creamed grilled corn

  • Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
  • Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally - add more salt and pepper or add more parmesan! Sprinkle with chives and serve.

chipotle bbq beer chicken with creamed corn

Craving.

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

Our 12 Favorite Summer Beers for When We Need a Frosty One

Picture this: It’s late June, you’re lying on a towel at the park, packed sandwiches and chips in a bag, chilly beverages in a cooler, crime thrillers and the latest New Yorker in a backpack. The sun’s beating high above you, beads of sweat start to fo…

Picture this: It's late June, you're lying on a towel at the park, packed sandwiches and chips in a bag, chilly beverages in a cooler, crime thrillers and the latest New Yorker in a backpack. The sun's beating high above you, beads of sweat start to form on your temples, and your shoulders begin to lightly toast, feeling warm to the touch. You fish around in the cooler, make your selection, then take a swig and sigh with relief. It's the coldest, most refreshing beer you feel you've ever tasted, flooding your palate with a hoppy, malty, bubbly sensation that you can't help but respond to with an involuntary "ahh."

If this sounds like your ideal scenario, you're in good company. Below, the Food52 team is sharing its 12 favorite summer beers that are perfect for just this, and more. Try sipping them poolside, accompanied by the heady scent of smoke at backyard BBQs, and after the end of a workday to usher in a long summer evening. Most of these beers are available nationwide (some, even internationally!), but visit BeerMenus to double-check their distribution and availability near you.

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Michelada

The michelada is a spicy Mexican beer cocktail made with tomato juice, lime, and hot sauce! Light and refreshing, it’s got a salty, spiced rim. If you’re not drinking micheladas: well then, you haven’t lived! The michelada is a spicy beer cocktail made with Mexican beer, tomato juice, lime juice and hot sauce. Consider it a sort of combination between a Bloody Mary and a beer margarita. The best part is the glass rim: a mix of Old Bay, chili powder and celery salt brings a salty, savory flair to the front end of this refreshing drink. The flavor is just right for lots of occasions, from summer afternoon drinks or a Mexican-themed brunch. Alex and I are over the moon for this newest addition to our cocktail collection…here’s how to make it! What’s in a michelada? A michelada is a cervesa preparada (“prepared beer” in Spanish), a Mexican drink of beer mixed with tomato juice, hot sauce or salsa. It’s served in a chilled glass with a chili powder and salt rim. Best guess is that it came to be in the 1960’s. There are all sorts of variations on it all over Mexico, so there’s no “official” recipe. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The michelada is a spicy Mexican beer cocktail made with tomato juice, lime, and hot sauce! Light and refreshing, it’s got a salty, spiced rim.

Michelada

If you’re not drinking micheladas: well then, you haven’t lived! The michelada is a spicy beer cocktail made with Mexican beer, tomato juice, lime juice and hot sauce. Consider it a sort of combination between a Bloody Mary and a beer margarita. The best part is the glass rim: a mix of Old Bay, chili powder and celery salt brings a salty, savory flair to the front end of this refreshing drink. The flavor is just right for lots of occasions, from summer afternoon drinks or a Mexican-themed brunch. Alex and I are over the moon for this newest addition to our cocktail collection…here’s how to make it!

What’s in a michelada?

A michelada is a cervesa preparada (“prepared beer” in Spanish), a Mexican drink of beer mixed with tomato juice, hot sauce or salsa. It’s served in a chilled glass with a chili powder and salt rim. Best guess is that it came to be in the 1960’s. There are all sorts of variations on it all over Mexico, so there’s no “official” recipe. But most versions of the michelada have similar ingredients. Here’s what’s in a michelada:

  • Mexican larger beer
  • Lime juice
  • Salsa juice or tomato juice
  • Worcestershire sauce
  • Hot sauce (we like Cholula)

How to pronounce it? Michelada is pronounced mi-kay-lah-dah. (One theory on where the name came from: ordering “mi chela helada“, which means “my ice cold beer” in Spanish! But know one knows for sure.)

Michelada

The magic of salsa juice

Many versions of the michelada use tomato juice or even clamato juice. For our rendition, we used salsa juice! What’s that? Just place a few spoonfuls of salsa in a strainer and strain out the juice! You get a bit more flavor than just straight tomato juice. Of course: if tomato juice is easier for you, feel free to use that instead.

Our inspiration? The blender salsa recipe in our cookbook (Pretty Simple Cooking) had input from a chef at a traditional Mexican taquería in Miami called Taquiza. The recipe calls for letting the salsa sit in the fridge to let the flavors meld, then strain out the juice the accumulates. The chef at Taquiza told us this “salsa juice” is perfectly delicious and you can save it for making a michelada. After trying it ourselves, we were sold!

Michelada

It’s all in the rim: the best michelada salt!

Now, the rim of a michelada is of ultimate importance! Just like a margarita just isn’t the same without a salt rim, so too this drink is not complete without it. (Trust me, I tasted it when I was feeling lazy once…just wasn’t the same.) Typically a michelada rim has at least chili powder and salt, but you can get creative too! Many people like to use tajín, a popular chili, lime and salt blend. Here’s what we used:

  • Chili powder For tradition’s sake!
  • Old Bay This American spice blend packs a powerful punch. Use purchased or homemade.
  • Celery salt Celery salt brings additional nuance of flavor vs straight salt.
Best michelada beer cocktail

Make a statement with clear ice

If you like to really make your cocktails look stunning, try dressing this michelada up with clear ice! Clear ice is crystal clear ice that you can cut into large cubes: it looks just like what you’d get at a restaurant or fancy bar. Luckily: it’s easy to make at home! All you need is 24 hours and a small cooler. Here’s how to make clear ice.

When to serve a michelada

This michelada beer cocktail is light and festive. It’s great as a:

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Michelada

Michelada


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

The Michelada is a spicy Mexican beer cocktail made with tomato juice, lime, and hot sauce! Light and refreshing, it’s got a salty, spiced rim.


Ingredients

  • 12-ounce Mexican lager beer
  • 1 1/2 ounces (3 tablespoons) lime juice
  • 1/2 ounce (1 tablespoon) salsa juice (strained from a jar of salsa) or tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (like Cholula)
  • For the rim: 1 tablespoon Old Bay (purchased or homemade), 1 tablespoon chili powder, 1 teaspoon celery salt
  • Ice, for serving (try clear ice!)

Instructions

  1. On a plate, mix the Old Bay, chili powder and celery salt and spread it into an even layer. Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of seasonings.
  2. In the glass, stir together the lime juice, salsa juice (use a fine-mesh strainer to strain out salsa juice from a few spoonfuls of salsa), Worcestershire sauce, and hot sauce.
  3. Fill the glass with ice. Top with the beer and stir gently.

  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: Michelada

More great Latin-style cocktails

Love the michelada? Here are a few more great Mexican and Latin-style cocktails to choose from:

  • Paloma Combine tequila and grapefruit and you’ve got the classic Mexican paloma cocktail!
  • Classic Mojito Here’s a classic mojito recipe, perfectly balanced with lime, rum and fresh mint! This iconic Cuban cocktail is refreshing and just sweet enough.
  • 15 Best Margarita Recipes Try all our best margaritas, from mezcal to jalapeno to strawberry.
  • Ranch Water A Texas-style tequila highball drink made with lime, tequila and Topo Chico! This bubbly cocktail is all about cooling off on hot days.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Recipe | Drunken Grilled Cheese Sandwiches

I’m not sure why I love cooking with beer so much when I don’t like to drink beer at all. Escandalo! A food blogger that doesn’t like beer! Yes, it’s true; I’m just not a fan. I do like Guinness and I love me some lambic (…

I’m not sure why I love cooking with beer so much when I don’t like to drink beer at all. Escandalo! A food blogger that doesn’t like beer! Yes, it’s true; I’m just not a fan. I do like Guinness and I love me some lambic (my Chocolate Lambic Cupcakes are probably one of my favorite recipes on this blog), but other than that, beer is just yucky to me. And of course, when you don’t like beer, people never just take it at face value. No, they assume you’re judgy about drinking or that you’re uncool or super religious. Can’t a person just not like beer? Is it really that strange? C’mon, you know it tastes kind of foul. You know it does! Cooking with beer is another story, though. And that bitter flavor that keeps me from drinking beer is the very reason I love to cook with it—I like that slight bitter note that it lends to dishes. It adds interest and depth without adding a lot of calories. Case in point? These Drunken Grilled Cheese Sandwiches. After making Drunken Franks with Field Roast Frankfurters last week, I became a little bit obsessed with the idea of […]

6 Best Alcohol, Beer & Wine Delivery Services

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


As the COVID-19-induced quarantine wears on and we schedule more at-home date nights and virtual happy hours, one thing becomes abundantly clear: Even in these times of uncertainty, our desire for a refreshing, possibly strong, drink around 5 o’clock remains extremely certain.

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Guinness Stew

If you’ve never tried cooking with a dark stout beer, this Guinness Stew will surprise you. Braising stew meat in Guinness and beef stock leaves you with the best Irish beef stew you’ll ever eat, even if you’re not a fan of Guinness! I have never understood the need to don myself in head to […]

The post Guinness Stew appeared first on My Baking Addiction.

If you’ve never tried cooking with a dark stout beer, this Guinness Stew will surprise you. Braising stew meat in Guinness and beef stock leaves you with the best Irish beef stew you’ll ever eat, even if you’re not a fan of Guinness!

Three white bowls of Guinness stew on a white surface

I have never understood the need to don myself in head to toe green gear and head into jam-packed bars to simply rub up against sweaty, intoxicated people and drink enough green beer that my tongue takes on a disgusting shade of chartreuse.

Although I am not an avid fan of this holiday or the spirits that accompany it, I do love all things Irish food.
Out of respect for those many devoted fans, most of whom aren’t remotely Irish by the way, I thought I would join in the festivities by creating a fantastic meal to help them soak up all of that green beer.

I mean, I am officially 1/19 Irish, so I needed to do something, right? And, what better pair with St. Patrick’s Day than a hearty Guinness Stew?
(more…)

The post Guinness Stew appeared first on My Baking Addiction.

Sesame Pretzel Focaccia with Dijon Beer Cheese.

This pretzel focaccia is seriously changing my life! This bread. Oh my WORD. It’s like a soft pretzel but a million times better.  The sesame pretzelness of this focaccia reminds me so much of my favorite pretzel croissant from City Bakery (which sadly closed! wah!), which was perfectly flakey and also had a few sesame […]

The post Sesame Pretzel Focaccia with Dijon Beer Cheese. appeared first on How Sweet Eats.

This pretzel focaccia is seriously changing my life!

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

This bread. Oh my WORD. It’s like a soft pretzel but a million times better. 

pretzel focaccia dough

The sesame pretzelness of this focaccia reminds me so much of my favorite pretzel croissant from City Bakery (which sadly closed! wah!), which was perfectly flakey and also had a few sesame seeds on top. 

There is a (very!) faux version in The Pretty Dish, using puff pastry and it does the trick if you want to make one. 

But now! Now we have this.

OH MY GOSH. 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

This is so unbelievably delicious. You make a focaccia bread as you normally would and then do the whole baking soda + water thing by brushing it on top of the dough. It creates the pretzel-ish top and flavor that we so crave and love. 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

And of course! The beer cheese! Dijon beer cheese to be exact.

I’ve made tons of beer cheese things on the blog over the years. It’s no secret that I love basically ANYTHING beer cheese.

Making this dip for the focaccia is out of this world. It’s rich and creamy and a bit tangy and so decadent. The pretzel focaccia doesn’t NEED a dip, but it’s deliciousness is definitely enhanced by this one. 

When you get a soft pretzel and you have to choose between mustard and cheese dip, I can NEVER choose. I always want both.

So I made both. Into one! 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Cheese and mustard and probably two of my favorite things in the whole world, so combining them into a dip is just UNREAL. The taste is fantastic. It almost reminds me of a croque monsier in a weird way since it has mustard and cheese sauce. And that’s always a good thing!

I’m not sure I can even fully report how much Eddie loves the focaccia. You know how they say there are two types of people – those who like to eat in moderation and those who prefer to splurge all in one day? Eddie is the latter and usually saves indulgent treats for the weekends. But as I tested this recipe during the week, he couldn’t stop eating the bread and was freaking out over just how GOOD it is. The temptation was strong. 

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Even though I’m not a serious bread person (I could take it or leave it, aside from a good piece of sourdough), serving this in the focaccia sticks is my desired way to eat. But I did see suggestions to use it to make a sandwich and that just sounds fabulous. I admit that I didn’t even try it, because it disappears like crazy every time I make it. 

I hope the same happens for you!

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Pretzel Focaccia with Dijon Beer Cheese

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Pretzel Focaccia with Dijon Beer Cheese

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.
Course bread
Cuisine American
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

  • 6 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 3 cups warm water
  • 6 tablespoons melted butter
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons baking soda
  • ½ cup boiling water
  • flakey sea salt, for topping
  • sesame seeds, for topping

Dijon Beer Cheese

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup beer
  • 2 tablespoons dijon mustard
  • 12 ounces freshly grated gouda
  • 2 tablespoons fresh chives

Instructions

  • Stir the flour, salt and yeast together in a large bowl. Slowly add in the warm water while stirring constantly until a dough forms. It will be sticky! Once the lumps are gone and the dough is combined, cover it and place in a warm spot to rise for 1 to 2 hours.
  • Brush an 18x13 inch sheet pan with 2 tablespoons of the melted butter. Drizzle on the oil and brush it all over the pan too. Turn the dough out onto the pan and press it out with your hands until it covers the sheet pan.
  • Place the baking soda in a large bowl. Bring ½ cup water to a boil (I use an electric tea kettle for this) and pour it over the baking soda. It will get foamy - this is why you want to use a bigger bowl that you’d expect.
  • Brush the mixture (you won’t use all of it - reserve it to use later) on the top of the dough. Then place the sheet pan in a warm place and let it rise again for an hour. It will be a little bubbly too.
  • Preheat the oven to 475 degrees F. Brush the top of the dough again with the baking soda mixture. Bake the bread for 10 minutes. Remove the pan and brush it with the remaining melted butter. Sprinkle with the flaked salt and sesame seeds. Return the pan to the oven and bake for another 10 to 15 minutes, until the top is golden brown (like a soft pretzel!) and the edges are a bit crisp.
  • Let the bread cool slightly (you can make the beer cheese while it cools!) before slicing it. Serve!

Dijon Beer Cheese

  • To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1 to 2 minutes until golden and fragrant and bubbly. Stir in beer, whisking well to combine.
  • Reduce heat to low and add cheese, stirring until totally melted and smooth. Whisk in the dijon. Serve immediately with a sprinkling of chives.

Notes

slightly adapted from bon appetit and real simple

This sesame pretzel focaccia bread is amazing! Almost like a soft pretzel with crispy edges. Serve with a delicious dijon beer cheese.

Puhlease make this your weekend plan.

The post Sesame Pretzel Focaccia with Dijon Beer Cheese. appeared first on How Sweet Eats.

How to Make Really Good Ginger Beer From Scratch

Homemade ginger beer can be a thing of wonder. Whether you’re a Moscow Mule fan or just enjoy sipping it in a tall glass with ice, making ginger beer at home might mean the end of your store-bought ginger beer days. The fermentation process is eas…

Homemade ginger beer can be a thing of wonder. Whether you're a Moscow Mule fan or just enjoy sipping it in a tall glass with ice, making ginger beer at home might mean the end of your store-bought ginger beer days. The fermentation process is easier than you might think: You'll just need brewer's yeast and more than 48 hours (it takes up to a week!). But don't worry; this ginger beer recipe below doesn't ask much of you. Just get it started and you'll be on your way to the best ginger beer you've ever had.

There are two types of people in this world: people who like their ginger beer sweet, subtle, and unassuming, and people who like their ginger beer to kick them hard in the back of the throat. (I guess there are also people out there who don't like ginger beer, but for now I'm going to pretend they don't exist.)

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21 Clever Gifts for the Beer Lovers in Your Life

There’s one gift that everyone loves giving a beer-loving friend, and that’s a make-your-own beer kit. But you can do better than that. Because while that’s an exciting choice for beer novices, it’s less appealing for people who are really into it—a fu…

There’s one gift that everyone loves giving a beer-loving friend, and that’s a make-your-own beer kit. But you can do better than that. Because while that’s an exciting choice for beer novices, it’s less appealing for people who are really into it—a full-blown beer geek will likely have their own preferred equipment and methods. Not to mention, not everyone wants to be a home brewer, and most would much rather drink beer brewed by a professional.

There are plenty of other options. So we combed through a universe of fun, funny, cool, and creative objects to find you 21 perfect gifts for the beer lovers in your life—besides a six-pack from their favorite craft brewery, of course.

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