Lew Bryson stands up for malty beers:
This is probably my fifth or sixth direct rant about hopheads. I apologize, but only a little, and only because it might be boring. But there’s just so much more to the whole beer palate than the variety of flavors available from hops, and the enthusiasts, the people who should be reaching out to the future craft beer drinkers, largely aren’t getting it. They’re impassioned about the one flavor/aroma component of beer that is least likely to entrance newcomers: bitterness. Their passion is beautiful, but so narrow. Love beer, not just hops.
An engaging argument, although it hardly seems fair to lump hop flavor and hop bitterness together.
The pilgrims and beer, beer with turkey, pumpkin beers and other holiday delights. Greg Kitsock offers plenty of beer suggestions in this once-a-month column in the Washington Post.
Delaware online offers a timely guide to winter beers from local breweries.
As Ric Hoffman, who runs the brewery at Stewart’s Brewing Company in Bear puts it:
“You want a darker beer for the cold weather. One that warms you and puts meat on your bones.
A nice touch to the article is the addition of suggested dishes to have with the beers. For instance, chocolate cake or pecan pie with Stewart’s barleywine or southwestern cuisine with Iron Hill American barleywine. How about spicy foods like barbeque, Indian and Mexican with Dogfish Head Pangea (which features ingredients from every continent)?
Rocky Mountain News chooses Dale’s Pale Ale as the top Colorado-brewed beer. The explanation:
Why it’s tops: The folks at Oskar Blues in Lyons have turned the craft-brewing world on its head by packing Dale’s in cans. This rich-tasting brew loaded with European malt and American hops has become popular because it tastes great, travels well, and it’s fresher tasting because it’s protected from light.
New Belgium’s Fat Tire captured the People’s Choice award.