Sentences with phrase «make good beer»

The company is part of the craft beer boom that has taken off in recent years around the country, and its goal is to make the best beer it can possibly make.

«It's a short jump from working with yeast to trying to make better beer yeast,» he says.

It's because the founder of Carlsberg wanted to use scientific methods to make the best beer.

About Blog The American Homebrewers Association (AHA) is a not - for - profit organization based in Boulder, Co., dedicated to promoting the community of homebrewers and empowering homebrewers to make the best beer in the world.

Apparently, they taste (TASTE, not drink) homebrews and discuss recipes and share secrets to make better beer.

Not exact matches

A group of students at Villanova University have found that hops, which are critical to the beer - making process, could grow well in Martian soil.

Molson Coors» summer of 2012 will uncap Coors Light Iced T, a made - in - Canada tonic, it hopes, for flat North American beer sales and the feeling that beer's best times are behind it.

While the partners weren't out to make Black Sheep the gay beer, the gay market sure looked to them like a good place to start.

The best light beers are made by the big brewers because they are fundamentally technical, not artistic, achievements.

Perhaps Budweiser should spend more $ $ $ making their «beers» better instead of on lame commercials mocking craft beer / craft beer drinkers.

AB InBev (ahbif) and SABMiller (sabmiller - plc) will still have to shed a good deal of their U.S. beer business to make the deal work.

So, put down that beer and make yourself some good business contacts.

Established companies teach new brewers best practices for sanitation to reduce spoilage; they invite new breweries to events and often feature those brewers» beers in their taprooms; and they bring new brewers into their breweries to make beer, answer questions and swap war stories.

There were some 4,000 craft beer companies as of September, brewing everything from artfully made classics like Dale's Pale Ale, Brooklyn Lager and Gordon Biersch Hefeweizen, as well as quirky brews like Breckenridge Vanilla Porter, and the super hoppy Palate Wrecker from Green Flash Brewing Co..

From this award winning beer we made our first can product as well and it still sells throughout Finland.

I can afford to make a financial risk for my belgian beer export business and mayebe find my best self back when I start making some money.

It's not remotely snobby or silly that people care enough about good beer to want to protect the scene from corporate brewers «who are simply looking to cash in without making meaningful contributions to craft beer culture,» Galligan said.

This is true — Anheuser - Busch owns a brewery in Fort Collins, where it makes Shock Top, as well as Busch, Bud Light, Michelob, Natural Light, and other beers that most certainly aren't craft beers.

They also make mention of the beer and wine industry and the important role it plays in our tourism sector, but offer little details on a strategy to better link them together.

And best of all, He made us beer to drink.

I know that wearing my sacred underwear 24/7 and not drinking coffee nor beer makes me a better person and protect me of all you heathens.

Fond of good stewardship, Distributists found joy in smallholdings and small communities: the picking of common fruits, making butter and cheese, brewing beer and sharing these gifts with neighbors.

Barring the beer truck running over you, not smoking, moderate drinking, eating right, getting plenty of exercise and good genetics will give you longer life than any make believe demigod.

«There was a need to convince the public that Barbadians could make a beer that would be as good as the imported ones.»

We as, The Flaming Lips (being completely unaware of our branding and marketing potential) and them, Dogfish Head, (being sooo well branded I thought they made dog food, fish sauce, bongs AND beer)... turns out they, the Dogfish Head thought we, The Flaming Lips, were a well branded and marketed entity... they thought we were perhaps a cult, a cartoon, a religion, a candy company and an Art Rock Group... ha... so... Us coming together to make, what might be, the world's first vinyl record filled with pink colored beer... is somehow... perfect!!»

«There've been tons of iconic collaborations over the years, but we believe this is the first time a band has been so pivotal and deeply involved in the creation of the beer, the ingredients that were chosen, as well as authoring a song made specifically in tribute of the beer.»

I'm nearly out of Better Batter, and I had a photo shoot today and had to make multiple loaves of GF beer bread in the last few days to perfect the recipe, and I was in serious danger of getting stuck without enough flour.

That being said, I wanted to cut down the proportion of ginger beer to make myself feel better about drinking one of these at happy hour.

I'm not a fan of beer — it makes me feel bloated, gassy and I don't think it tastes very good.

I've also used this tea to make some naturally fermented ginger beer for good digestion.

we rounded our early evening snacks off with a scrummy belgian choclate brownie with molly's chocolate stout icecream — is there any thing that can't be made better with a hilden beer???!!!???

However I had some stew meat to use up so I decided to pull out the good old reliable slow cooker perhaps one last time until the Fall and make a nice hearty beer infused Beef Carbonnade, Crockpot.

One of the best things in the world to eat, is a savory Dutch pancake made with Dutch cheese and speck, served with a frosty mug of beer.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeromade simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroMade Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroMade and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroMade Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeromade from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I think this method makes brat and beer soup, as in leaving all the good stuff in the boiling liquid.

«Beer is our food and we make sure to source the very best ingredients to incorporate into the beers.»

«If our staff can access information on the fly,» Marcello says, «that empowers them, gives them easy access to new knowledge, and makes them so much better in their interactions with customers... No more running for a manager or someone at the property with more beer, wine, or spirit education, it is now right at their fingertips.

This made Oggi's «one of the best beer companies in the world,» she says.

«Craft beers are well - made and consist of a lot of expensive ingredients,» he says.

The family owned company prides itself on offering scratch - made food and local craft beer, as well as being deeply rooted in all the communities where it is located.

Guests and locals can enjoy the 24/7 Gallery Menu serving made - to - order entrees and appetizers around the clock and the Coffee to Cocktails Bar featuring specialty coffees and premium beers, as well as wines and cocktails.

«We made the decision in 1991 that the best thing for us as a company was to focus on the Saranac brand rather than historic regional beers we had made such as Matt's and Utica Club,» Chairman and CEO Nick Matt recalls.

«Looking back, it was probably the best decision we made in launching Public School 612 — we were able to test the décor, the food, the ambiance, the beers — everything without actually opening a full restaurant until we were ready,» Senior Vice President of Operations John Sola says.

«Being nimble has become very key to how we do our business and making sure the beer is the best it can be.»

Yard House, which boasts a full bar at all locations, features a full list of martinis and mules using house - made ginger beer along with an average of 130 taps of the best American craft and import beers.

Normally I made my øllebrød in the classic way, with old rye bread left - overs (And i use water, not beer, that works great as well.

They also made immediate good use of our range on the craft beer theme, special machinery and plant for smaller breweries.

Further process trials proved that it is possible to control the brewing process in a way that beers made from malted barley repeatedly show prolamin and gluten levels well below the 20 ppm level, the level for natural gluten free products.

We produce well - balanced beers, made using the finest ingredients, which pair perfectly with fine food.

Whether eating fresh lobster near the brewery's New England headquarters, crab cakes in the Carolinas, or a thin - crust vegetable - laden pizza in the West Coast style, readers everywhere will be able to experience in their own kitchens just how well these beers pair with the emblematic regional foods that make up our inimitable American cuisine.