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.
Recipes
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.
Recipes
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.
For Fred Karm, owner of Hoppin' Frog Brewery in Akron, Ohio, a 10-barrel brewing system is not seen as a limitation. This small but mighty brewery currently distributes to 19 states and 15 countries.
When owner and head brewer Brad Shell first started scouting Charlotte, N.C., as a location to open The Unknown Brewing Co. in 2011, the Queen City only had four breweries.
Recipes
Jalapeno pale ale adds an extra spice kick and much needed brightness to this recipe for low country shrimp and grits.
Recipes
In this recipe for molé and stout battered salmon, the batter contains many traditional mole ingredients, except the cocoa powder is replaced with your favorite stout.
