July 22nd, 2014
06:15 PM ET
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An ice-cold Corona with a slice of lime is what often comes to mind with Hispanic beers. But a growing cadre of Latino brew masters is working to change that.

Among them is Juan Camilo, a 28 year old Dominican-American entrepreneur who two years ago turned his beer brewing hobby into a full-fledged business. He quit his job on Wall Street and, with a home-made recipe and a passion for beer, opened the Dyckman Beer Company, hailed as New York City's first Latino-owned brewery.
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Filed under: Beer • Sip


This week in poop-smoked beer
July 18th, 2014
10:15 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

In this week’s do-not-miss world of beer news, it appears the Icelandic brewery Borg Brugghús has created a beer that gets its unique taste characteristics from, yes indeed, sheep dung.

The malted barley that goes into their Fenrir Nr. 26 is smoked over burning Icelandic sheep excrement for several hours, resulting in a brew that is, according to brewmaster Sturlaugur Jon Björnsson, “Þetta er í raun léttur IPA bjór með sítruslegt og ferskt bragð og lykt frá humlunum. Síðan kemur svolítið þyngri, taðreyktur fílingur í þetta en þetta gengur allt saman upp.”

For the non-Icelandic among us, that more or less translates as “It’s a lightweight IPA with fresh citrus and hop notes, then comes a bit heavier taste from the...” Well. You get the idea.
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Filed under: Beer • Sip • Stunt • Taboos • Weird News


Singling out single-hop beers
March 27th, 2014
07:30 PM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Every once in a while, gazing out at the world of beer, it’s hard not to throw one’s hands up in the air and cry, “Good gracious, what wild fantasies these madmen have wrought!”How, for instance, is one supposed to choose between a beer made with yeast cultured from prehistoric whale fossils (Lost Rhino Brewing Company’s recently announced Bone Dusters Paleo Ale) and one that includes bull testicles (Wynkoop Brewing’s Rocky Mountain Oyster Stout)?

In Oregon, an intrepid brewer has supposedly fermented a concoction using yeast culled from his own beard (Rogue’s Beard Beer; no offense to brewer John Maier, but, blech). In Canada, a clutch of intergalactically-minded marketers have launched a crisp Klingon brew for Star Trek kooks (Federation o Beer’s Warnog).

Faced with all this, it’s important to remember that beer, when you come right down to it, only requires four ingredients. Organs from unfortunate bulls or prehistoric whale bones really don’t come into it. Water, a starch (typically malted barley), yeast and hops are all you need. And if you ask me, the coolest of that quartet is the hops.
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Filed under: Beer • Content Partner • Food and Wine • Sip


March 26th, 2014
10:30 AM ET
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The boozy dreams of the Star Trek faithful have finally come true.

Sadly, no, the transwarp drive is eons away and that holodeck is nowhere in sight, but we can finally drink like the ferocious Klingons.

The Federation of Beer, working with Star Trek’s blessing, has licensed and brewed a Klingon beer called “Warnog” – the first Star Trek-themed beer to come to the United States.
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Filed under: Beer • Sip


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