Join the CB&B staff as we taste through five new beers that found their way into our fridge.
Here are the three beer bars that we explored in the “Love Handles” column in Issue 5 (February/March 2015).
We want to share with you some of the epic views and jump action from our recent Aspen brewing trip before this winter season comes to a close.
Join the CB&B staff as we taste through some IPAs and a dark lager in this week’s batch of new beers.
If your draft system consistently serves supremely sudsy pints, you may need to get to know the muffin fan.
One of my favorite approaches to pairing homebrew with food is to simply work the beer itself into the dish with which I plan to serve it.
Beer and seafood are no strangers, and great beer can make seafood even better.
Jared Rouben, brewmaster at Chicago’s Moody Tongue Brewery, had his aha moment when he decided to apply his culinary training to the beers he was making. And he’s been brewing complex, layered beers ever since.
Chris Cina’s mentor, David Weihler, gave him this best-ever waffle recipe. Here he’s added the spent grain to tie with the beer and give the waffles a little texture.