We have your guide to a Milwaukee beercation, where you'll experience beer's rich history as well as current innovations in craft beer.
Read MoreBeercation Destination
Craft Beer Travel in the Original Beer City: Milwaukee
Bryan M. Richards
Craft Beer Muses
Measures Craft Brewers Take to Maintain Consistency in Beer
December 1, 2016
Contributor Bryan Richards talks to brewers to find out a few of the measures they take to deliver consistent results to beer lovers.
Read MoreFeatured Brewery
Summit Brewing’s Straight-Shooter Mark Stutrud on 30 Years as a Craft Brewery
November 13, 2016
Minnesota's Summit Brewing hits a milestone, and founder Mark Stutrud shares his realistic view of how craft brewing has changed in three decades.
Read MoreCraft Beer Muses
10 Must-Visit Beer Stops in Jacksonville
May 25, 2016
The Jacksonville beer scene is on the rise thanks to the hard work of these 10 must-visit beer spots. Here's your guide to the best beer after hitting the beach.
Read MoreSide Dish
Stout Braised and Bacon Studded Collard Greens
March 2, 2016
I often have a debate with my foodie friends down here in the South not about which BBQ joint makes the best pulled pork, but which one makes the best collard greens. Opinions and styles very widely. Some like theirs with a heavy dose of peppery heat. Others prefer lots of vinegar. Then there are those who prefer collards studded with meaty chunks of ham or bacon. A fourth camp would rather have the earthy flavors of the greens shine. This recipe is the perfect marriage of them all. Why? Because the stout blends the heat, vinegar, and bacon in a hearty earthiness.
Read MoreEntree
Bamberg Stuffed Onion with Smoked Beer
February 23, 2016
A favorite meal to pair with a liter of Rauchbier is the Bamberg Stuffed Onion. These smoked beers add the perfect hardy backbone to the rue for this dish.
Read MoreEntree
Cacio e Pepe with Saison
January 11, 2016
When I was in Rome, I couldn’t eat enough Cacio e Pepe—the patron pasta of Roman dishes. It was simple yet elegant with its cheesy, peppery goodness, and totally something I could recreate at home. Except the Romans are missing a key ingredient—beer! With all the delicious Italian-brewed farmhouse ales, I couldn’t help but wonder what the earth and spice notes of a traditional Saison would do to this dish. The answer? Wonders!
Read MoreCraft Beer Muses
The College Craft Beer Playoffs
December 18, 2015
Bryan Richards declares the winner of the College Football Craft Beer Playoffs by looking at five beer-related criteria including number of craft breweries, 2015 GABF medals, oldest craft brewery in town, closest brewery to campus and number of classes in brewing or fermentation sciences.
Read MoreDessert
Coffee Stout and Chocolate Bread Pudding
December 7, 2015
Beer is often called liquid bread. So, it only makes sense to use it when baking bread pudding, right? The use of a coffee stout lends a level of complex bitterness and aromatics to a sweet rich dish.
Read MoreSide Dish
Brown Ale Butternut Squash Mac and Cheese
November 23, 2015
This Brown Ale Butternut Squash Mac and Cheese created by Bryan Richards, The Wandering Gourmand, transforms a traditional dish into seasonal classic. The butternut squash highlights a brilliant use of fall produce and delivers a pleasant sweetness. The brown ale adds a level of bitter, yeast, and caramel malt flavors that brings the cheddar cheese alive and beautifully unites it with the butternut squash. This dish is the perfect accompaniment to your holiday dinner spread or a fun, standalone weeknight dinner.
Read More