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With no set definition of what a milkshake IPA actually is, I’ll define the style as an IPA that introduces lactose into the brewing process, often with the addition of a fruit of some sort. It has a lighter appearance and a thicker body. New England IPAs (known for their hoppiness and hazy look as well) appear very similar to milkshake IPAs, so don’t be fooled. The biggest difference between the two is the addition of lactose.

Lactose is an unfermentable sugar that adds sweetness and body to a beer. The use of lactose has traditionally been used as an ingredient in English-style sweet stouts, commonly referred to as milk stouts, since lactose is derived from milk.

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In addition to lactose, another common adjunct in milkshake IPAs is fruit. Whether it be pineapples, strawberries, mangos, papayas, raspberries or something else, fruits are prevalent in this style. Adding fruit into the mix helps to balance the sweetness scale.

Many breweries also include vanilla beans into the mix at different stages of the brewing process. Vanilla beans combined with the lactose create a fantastic marriage of flavor that also helps deliver on the milkshake mouthfeel.

Lastly, to finish our dissection of the milkshake IPA, it should be noted that many include flaked oats during the brewing cycle. These oats can be used without a cereal mash and they impart not only the “hazy” look onto the beer but also help to make the beer appear lighter in color.

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Many brewers point to Tired Hands Brewing Company (Ardmore, Pennsylvania) and Omnipollo Brewery (Stockholm, Sweden) for sparking the style’s popularity.

Badger State Brewing | Green Bay, WI

One simply cannot start discussing a beer involving dairy without first talking about a brewery from the America’s Dairyland. Badger State Brewing out of Green Bay, Wisconsin, opened their doors in 2013 and started brewing milkshake IPAs way back in 2016. Since then, they’ve been able to better hone the craft of brewing this unique style.

“Milkshake beers were still not something we had had the chance to taste or purchase in Wisconsin,” says president and founder of Badger State, Andrew Fabry. “Since then we have run several different milkshakes, each with different fruit additions or combinations. We’ve learned a considerable amount about brewing this style since then, the most important thing being that not all fruits behave the same.”

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The complexity and factors that go into making a milkshake IPA are vast. “The shelf life, acidity, ripeness of the fruit and more, all play important roles in combining to make a quality milkshake IPA. That being said, adding another type of sugar adds dimension to a beer, just as adding fruit creates another balancing flavor for bitterness and hops. The style really is a lot of fun to create and the reactions we get across the board from people in the tap room when they sample these beers is super fun and a really positive experience,” Fabry says.

Milkshake IPAs to check out – Pineapple Orange Milkshake IPA, Key Lime Milkshake IPA, and Peach/Apricot Milkshake IPA

Wrecking Bar Brewpub | Atlanta

Wrecking Bar Brewpub out of Atlanta opened in June 2011, and it didn’t take long for them to be recognized for their accomplishments.They’ve won numerous local accolades over the past seven years. During this past year, they’ve been devoting more attention to milkshake IPAs.

“Our process on these beers is very similar to how we brew our hazy IPAs,” brewmaster Neal Engleman says. “This includes a low-temperature whirlpool hopping to create as little bitterness as possible. The hops we tend to use are Citra and Mosaic, which always seem to go well with a fruit re-fermentation. We have noticed that this hop combination works more cohesively with berries versus other fruits, such as mango, passionfruit, etc. We dry hop during fermentation to maximize the fruitiness of the hops, and will re-ferment the beer on fruit. Once this process is complete, we will age the beer on vanilla beans to round out the flavors and impart a smooth creaminess.”

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While Georgia is known for their peaches, Engleman set his sights on a different fruit when first brewed a milkshake IPA. “Our first Milkshake IPA was fruited with strawberries,” he says.At the time, it was the first milkshake-style IPA to be brewed in Georgia. As such, it was the fastest selling beer we had ever brewed.”

Milkshake IPAs to check out – Boysen the Yard Milkshake IPA and Fruit at the Bottom Mango-Passionfruit Milkshake IPA

Dangerous Man Brewing | Minneapolis

Like many brewers on this list, Rob Miller of Dangerous Man Brewing was made aware of the milkshake IPA style by Tired Hands Brewing. “I started making Milkshake IPAs after I returned from the Craft Brewers Conference in Philadelphia,” he says. “I was inspired by many of the hazy IPAs I had on my adventure out East and by the menu at Tired Hands Brewing outside of Philly. Here in Minneapolis, nobody was making a beer like the Milkshake style of IPA and I wanted our city to experience the flavor combination.”

Miller thought outside the box and wanted to choose a unique twist on the initial milkshake IPA he brewed. “The first milkshake IPA we brewed was a Boysenberry MS IPA. I wanted the first one we made to be impactful in all aspects, including the color. I choose boysenberries because they have such a deep, dark purple color and because they are a tarter berry that would help balance the sweetness from the lactose.”

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Another key ingredient? Vanilla.

“With all of our Milkshake series IPAs, we add some amount of vanilla. The vanilla gives an unexpected twist to a fruit forward IPA. I love how the vanilla and the lactose work together to create the ice cream flavor and texture in the finished beer.”

Milkshake IPAs to check out – Tangerine Milkshake IPA, Blackberry Milkshake IPA, Strawberry Milkshake IPA, Blueberry Milkshake IPA, and more

Illuminated Brew Works | Chicago

Brian Buckman, co-founder and head brewer of Illuminated Brew Works, mainly focuses on farmhouse beers — but just last year, he dove into double IPAs and since has started a series of beers that combined the two, calling it their “Hopped Up Farmhouse Series.” Later on, he wanted to experiment some more and had heard about brewers involving fruit in their beers. “I dug around the internet and found people were getting this great fruit hop character without bitterness with post-boil hop additions,” he says.

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Buckman’s double IPAs were enjoying some solid success, so he wanted to build upon that, but with a twist. “It wasn’t long before we thought about throwing in some lactose sugar. There is something perfectly synergistic about the fruit-forward hoppiness of DIPAs and the round, full-bodiedness that lactose sugar brings to the table. And together, it’s just the most delicious candy you could ever have.”

Milkshake IPAs to check out – Spoonful of Sugar and Astronaut Eye Scream

Brink Brewing | Cincinnati

Brink Brewing might only have a 7-barrel brewhouse, but brewer Kelly Montgomery is using every ounce of their capacity to brew beer that is getting national and international recognition. Having won a 2017 medal at the Great American Beer Festival and a bronze at the 2018 World Beer Cup, they want to continue making beer of the highest quality.

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For some brewers out there, dabbling in the milkshake IPA category isn’t a matter of what they like but rather a reflection of what they don’t like. “My love of brewing milkshakes stems from a lack of love for those piney and bitter west coast IPAs,” Kelly Montgomery says. As many brewers on this list can attest, finding that particular fruit that meshes well with all the other brewing elements is vital. “Each fruit has its own challenges, as you could need 50 vanilla beans or 100 and just enough hop bitterness to balance out the sweetness of whatever particular fruit you’re using. We find ourselves constantly adjusting the bittering ratios as each fruit has its own level of sweetness.” In the past they have used blackberries, mangos, lime sherbet, peach/vanilla, mango/guava, strawberry/passionfruit, and others.

Milkshake IPAs to check out – Shake Senora Milkshake IPA and Citrazest Milkshake IPA

OMNI Brewing Company | Maple Grove, MN

In September of 2017, marketing manager Brittah Springer and the rest of OMNI Brewing decided to celebrate their two-year anniversary with a milkshake rather than a cake. This is the time when they brewed their first milkshake IPA, Raspberry Milkshake, thanks in part to assistant brewer Jason Hunziker’s persistence after he tried some of the milkshake IPAs from Tired Hands Brewing Company.

Since that original submission, OMNI has launched a Malt Shop series of milkshake IPAs. Besides the original Raspberry Milkshake, OMNI has also canned their Tropical Milkshake IPA and even more are on the horizon. “For the future of this series, we are planning on releasing new flavors quarterly where we will play with new hops, fruits, and hopping regimens,” Springer says — so be on the lookout for new offerings to come.

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Milkshake IPAs to check out – Double Raspberry Milkshake IPA, Tropical Milkshake IPA, and Double Vanilla Milkshake IPA

Brew Rebellion Brewing Company | San Bernardino, CA

Brew Rebellion Brewing Company started as three homebrewers in a cluttered garage making beer. Once it became apparent they had a talent to brew, they cleared out the garage and sold their brewing equipment as well as sports memorabilia at a local swap meet so that they could purchase better equipment and take their brewing to another level.

Fast forward nearly a decade to late 2017. Brewmaster Andy Sutfin started brewing milkshake IPAs for Brew Rebellion and he immediately started having fun with the style. “We are heavily dry-hopping them to get the floral aspect without all the IBUs,” he says. This is evident by the number of beers he’s created in such a short amount of time. “We have one fermenting now with mangos and habaneros which I am really looking forward to.” For this beer it was dry-hopped with citra, mosaic and columbus hops, and lactose was added as well.

Milkshake IPAs to check out – Cranberry Milkshake DIPA, All-In Mixed Berry Milkshake DIPA, and Orange-‘A-Licious Milkshake IPA

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Vanished Valley Brewing Co. | Ludlow, MA

Tucked away in Western Massachusetts, you can find Vanished Valley Brewing. “The name of the brewery commemorates the four towns that were disincorporated and literally vanished so that the state could build the Quabbin Reservoir to supply water to the Boston area,” co-founder and head brewer Josh Britton explains.

Since March of 2017, Britton and his crew have been pumping out some amazing beers — but recently, he sort of stumbled into the whole milkshake IPA realm. “I thought, wow this sounds like it could be a really fun beer to work on! I also knew that there was nothing like this style being produced in my area and to be honest, I had never even had a milkshake IPA,” he says. “So, more reason to get busy creating one, right?”

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Even though he was diving headfirst into an uncharted territory, Britton still wanted to stay true to his Boston-area roots. “I create our shakes with a lot of body-building malts and a water profile that really accentuates the typical New England IPA mouthfeel,” he says.

While many of the pieces that make up a milkshake IPA have been discussed throughout, there are still some factors that are kept hush-hush as to not divulge too many secrets. “There are a few other elements and processes that I’ve found work really well to enhance the flavor of our shakes but I can’t really get much into that,” Britton says.“Overall, it takes a lot of fine balancing of flavors when creating this style but when done correctly it makes for a very cool beer!”

Milkshake IPAs to check out – Peaches & Juniper Berry Milkshake IPA and Strawberry Shortcake Milkshake IPA

Station 26 Brewing Co. | Denver

What used to be a fire station is now the home of Station 26 Brewing. Since late 2013, this Denver brewery has been serving beer to their taproom patrons as well as the greater Front Range market, but it’s been less than a year that they’ve been brewing milkshake IPAs. “We saw an opportunity in the craft beer market here in Denver and jumped on it,” says marketing and events manager Hamlet Fort.

“Our Milkshake IPAs are a fairly consistent base hazy IPA recipe with minor tweaks per addition,” Fort says.“We add elements of fruit and full vanilla beans and lactose to give the milkshake style. They are soft and delectable, with the vanilla element meshing well with fruit to give a smooth and juicy mouthfeel.”

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For those of you out there who are gluten intolerant but want to join the rest of us in drinking this wonderful style, have no fear. Fort confirms that all their milkshake IPAs are gluten removed.

Milkshake IPAs to check out – Passionfruit Milkshake IPA, Chocolate Milkshake IPA, and Blackberry Milkshake IPA

Who wouldn’t mind a milkshake in the sweltering heat of the summer? I recommend cooling off with one of these milkshake IPAs or visit your other local breweries to see if they have any on tap. If you discover a milkshake IPA that you love, I’d love to hear from you, please comment below with your favorites.

The post Malt (and Hop) Shoppe: The Scoop on Milkshake IPAs appeared first on CraftBeer.com.

In the spirit of Thanksgiving, ask your guests to bring a growler, a couple of bombers or a six-pack of their favorite beers to pass around the table with family and friends. Beers from around the country will unite at the table in the same way as your visitors and family.

Here are a few style suggestions that will pair nicely with common Thanksgiving day dishes. These beers will help open the eyes of guests that might not be aware of the beautiful beverage of craft beer.

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Witbier

While witbiers are often considered a summer treat, they can be a great addition to the main course of Thanksgiving dinner. A witbier shares many characteristics with a hefeweizen, but on a more subtle scale. They can be lighter, but maintain the spice character that works with a wide variety of dishes.

Witbiers are great for pairing with turkey, as they allow the bird to remain in the limelight and serve only as an enhancement. The succulent white meat paired with a witbier will unveil the natural gaminess of the turkey and enhance its flavors.

Try any of these witbiers when it’s carving time:

• White Rascal | Avery Brewing Co. | Boulder, CO
• Namaste | Dogfish Head Craft Brewed Ales | Milton, DE
• Witte | Brewery Ommegang | Cooperstown, NY
• UFO White | Harpoon Brewery | Boston, MA
• Winter White Ale | Bell’s Brewery, Inc. | Kalamazoo, MI
• Upland Wheat Ale | Upland Brewing Co. | Bloomington, IN

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Farmhouse Ale/Saison

The herb-like and earthy flavors of a farmhouse ale or saison can serve as a fun, wild card for Thanksgiving. These beers are truly unique—sort of like snowflakes. One might offer flavors of hibiscus, while another will have a bite of ginger and orange zest, and yet another will be tart and fruity.

My suggestion is to drink a bottle with a generous portion of stuffing. Stuffing varies regionally (some would even say from house to house). Some recipes call for walnuts while another include water chestnuts. Some versions include pears while others add apples. You can’t miss when pairing your stuffing with a farmhouse ale or saison, as they’re very moldable to what they’re paired with. The right flavors will shine through and not overpower this family favorite.

These are a few amazing farmhouse ales and saisons that will be a hit:

• Brooklyn Sorachi Ace | Brooklyn Brewery | Brooklyn, NY
• Cucumber Saison | Cigar City Brewing Co. | Tampa, FL
• Colette Farmhouse Ale | Great Divide Brewing Co. | Denver, CO
• De Viento | Jolly Pumpkin Artisan Ales | Dexter, MI
• Saison Rue | The Bruery | Orange County, CA
• CynicAle | Surly Brewing Co. | Minneapolis, MN

India Pale Ale

India pale ale can present a challenge when pairing food. Look to match intensities and accentuate the flavor of the hops rather than bitterness. Embrace the IPA by enjoying it alongside foods that aren’t going to be intimidated: cheese. The best Thanksgiving food to pair an IPA with is a hearty helping of baked macaroni and cheese. The thick and sharp fattiness of the cheese can withstand the beer, all while matching its intensity. I also recommend pairing an IPA with cheesecake, but make sure it’s a lighter one. You’ll thank me, I promise!

There are plenty of great IPAs out there, but here are a few of my favorites:

• Gold Digger IPA | Auburn Alehouse | Auburn, CA
• IPA | Odell Brewing Co. | Fort Collins, CO
• Heady Topper | The Alchemist | Waterbury, VT
• Ninja vs. Unicorn | Pipeworks Brewing Co. | Chicago, IL
• Finestkind IPA | Smuttynose Brewing Co. | Hampton, NH
• Lunch | Maine Beer Co. | Freeport, ME

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Porter

Porters come in many forms: imperial, smoked, chocolate, chili, vanilla, etc., and each can find a seat at the Thanksgiving dinner table. Porters tend to be a little sweeter than their big brother the stout, but while dark in color, some are deceptively light in flavor with a creamy, smooth mouthfeel.

A porter is a great match for a glazed ham. The pineapple flavors will go with the sweetness of the beer, almost creating a caramelization on the palate. If you prefer your ham smoked, try matching smoke-for-smoke by enjoying a smoked turkey or ham with a smoked porter.

If you saved room for dessert, and chocolate pie or brownies are on the menu, look no further than a chocolate or vanilla porter to help wash those down. Either of these beers will bring out the best qualities of the sugary delights and even intensify them.

Here are a few examples of great porters to pair with your Thanksgiving favorites:

• Eugene | Revolution Brewing Co. | Chicago, IL
• Alaskan Smoked Porter | Alaskan Brewing Co. | Juneau, AK
• Edmund Fitzgerald | Great Lakes Brewing Co. | Cleveland, OH
• Gilpin Black Gold | Hogshead Brewery | Denver, CO
• Sue | Yazoo Brewing Co. | Nashville, TN
• Black Jack Porter | Left Hand Brewing Co. | Longmont, CO

The post Thanksgiving Craft Beer Shopping List appeared first on CraftBeer.com.

Santa Yells From His Recliner, “Honey, Can You Bring Me a Brew? My Legs are Aching and I Think I’ve Earned a Few! In My Bag are Beers That Kind Breweries Left Out, They Really Know What St. Nick Likes, That’s Certain. No Doubt.”

Mrs. Claus Rips Open the Sack and the Result Was Much Clatter. Bottles Fell Out, but No Worries, None Resulted in Shatter. “There are Beers From All Around. Every State is in Here.” “Kids Leave Milk and Cookies, but Brewers Leave Me Beer.”

“Here’s an Old Rasputin, a Stout From North Coast.” “Leave that One ‘Till Later,” Santa Yells, “I’ll Save that for Tomorrow’s Roast!” “How About a Yuengling? Is This Brewery New?” No Honey They’re Not, They’re Almost as Old as You!

Mrs. Claus Huffs and Throws a Can of Bent Paddle’s Bent Hop. It Hits Santa in the Belly, Landing with a Plop. Santa Belts-Out a Laugh, “I’m Only Teasing You. Don’t Give Me a Cold Shoulder, You Know You’re My Pliny the Younger and I the Elder.”

She Walks from the Kitchen and Gives Her Husband a Kiss on His Brow. She Then Opens a Bottle of New Glarus’ Spotted Cow. He Sips the Drink and It’s Gone in Hurry. “What I Could Really Go for Now is Piece’s Dark-N-Curvy.”

Santa Strolls to the Fridge to Fix Himself a Snack. Something That Might Pair Well With a Bottle of Wookey Jack. He Begins to Fill His Plate, All Leftovers Are Disappearing. Paying No Attention to the Missus and Her Leering.

Blitzen’s Prize-Winning Ham With an Apricot Glaze, “That’ll Taste Great Whilst Drinking Abita’s Purple Haze.” A Chicken Leg Has No Chance as Santa Gobbles it in One Bite, It Seems Fitting He Enjoyed it with Mother Earth’s Silent Night.

Santa’s Still Thirsty so He Cracks Open Stone’s Self Righteous. “The Beer is Spectacular!” However, it Doesn’t End His Food Crisis. Santa’s Plate is Half Full. He Still Has Much to Devour, Hard to Believe He’s Been Home for Merely an Hour.

Santa Slows Down and Nibbles on Crackers and Cheese, He Fills the Void Between Bites with Deschutes’ Fresh Squeezed. Now His Belt is Unbuckled, His Waist is Set Free. Making Room for Dessert, but First Dark Horse’s Double Crooked Tree.

With So Many Sweets Santa’s Mouth Starts Salivating, “It’s Getting Tougher to Choose Beer over Food. Quite Aggravating! On One Hand You Have Chocolate, the Other a Glass.” Mrs. Claus Yells, “Don’t Be a Fool, On Neither You’ll Pass.”

Santa Knows the Truth. He wasn’t Going to Deny. His Eyes Move to More Beer and a Table Full of Pie. Many to Choose From: Dutch Apple, Pumpkin, and Chocolate Cream. 3 Floyds, Sierra Nevada, and an Anchor Steam.

Santa’s Appetite Hasn’t Succumb, He Still Has Room in His Belly, For Something Whose Walls are Held Together by Frosting and Jelly. An Infinium is Split Between Santa and His Spouse, As They Bulldoze and Dismantle a Gingerbread House.

The Fridge is Now Empty, Lonely, and Barren. Mrs. Claus Was Prepared, She Knew Santa Wouldn’t be Sharin’. Throughout the Living Room Empty Bottles are Thrown All About. Discarded Barley Wines, IPAs, and a few Stouts.

“Well You Did it Santa. You Drank Them All! An Entire Cellar of Beer That Should Have Lasted ‘Till Fall.” A Single Bottle Remains, One From Chicago Called 5 Lizard, But That Won’t Last the Night, Let Alone a North Pole Blizzard.

“I Love You Honey, but You Haven’t Got a Clue. If You Only Knew of My Secret Cellar I Will Dip Into. For Me, Rudolph, and the Elves Have Plenty of Homebrew!” Drink Local and Merry Christmas to Each One of You!

The post Twas the Beer <i>After</i> Christmas appeared first on CraftBeer.com.

Women brewers are becoming more and more common in the modern craft brewing movement. Gone are the days when beer was the sole province of burly, bearded men in stained overalls and rubber boots laced to the knees. We’re seeing more and more women in the brewing industry, getting their hands dirty and emptying 50-pound bags of barley into the tanks.

The “no girls allowed” attitude of recent decades doesn’t jibe with history. The fact is, women have had their hands in brewing for centuries. During medieval times, the term “brewster” was used for a female brewer. Even the uber-feminine word “bride” is thought to derive from an ancient version of the word “brew,” as it was once deemed to be a new wife’s responsibility to maintain the supply of beer in the household.

Today there are many amazing women brewers out there helping to make sure the beer they brew tastes supreme. Here is a small sample who are paving the way for future female brewers.

Jennifer Muckerman

Brewmaster | Half Full Brewery | Stamford, CT

Jennifer Muckerman has only been brewmaster at Half Full Brewery for a little over two and a half years, but she is no stranger to the brewing world. In fact, she’s been in the industry for more than 15 years now.

While Muckerman is in the minority when it comes to being a female brewer, she has wonderful things to say about her male colleagues both in and out of the brewhouse. “I have had nothing but good working relationships with all of my male counterparts within the industry, including all of the male distributors, vendors, sales reps,” and others, she says.

Muckerman believes women bring a fresh take on beer, a new twist that all-male breweries might miss out on. “More and more breweries are understanding that women can bring incredible insights and specific strengths to the brewing process. I believe that women are opening up new thoughts and ideas on experimentation with brewing,” she says.

Occupying more and more of the beer world is fine and dandy, but Muckerman has her sights on a much loftier goal. “As for the future, I believe that women are taking over the world—well, the beer world at least,” she says. “The rest of the world will have to wait.”

Robyn Schumacher

Brewer | Stoup Brewing | Seattle, WA

The Seattle area (actually, the entire state of Washington) has seen a great influx of craft beer, and Stoup Brewing is one of those breweries on the list of “must-see” places, due in part to brewer Robyn Schumacher. Schumacher, formerly a high school biology teacher, was the first female Certified Cicerone in the state of Washington.

She started home-brewing about six years ago. After coming to the realization that she wanted to transform her hobby into a career, Schumacher left her teaching job in 2011 and leapt head first into the beer world. “I met brewers, crashed the Master Brewer’s conference, and just immersed myself in the community as much as possible,” she says.

While she interned at a couple of breweries along the way, Schumacher’s dream was always to open her own brewery. With the help of a couple of friends who shared the same ambition, they founded Stoup Brewing in the fall of 2013.

Schumacher says the archaic notion of big-beer companies only marketing towards men is now out the door. “The industry is taking notice of women as craft beer drinkers, where in the past beer was considered a man’s drink, thanks to advertising that made it seem that way,” she explains.

“My experience as a woman in the industry has been nothing but wonderful,” Schumacher says. “I’ve been treated with the same respect as everyone else.”

Colleen Krieger

Jill-of-all-trades | Relic Brewing Co. | Plainville, CT

Colleen Krieger really doesn’t know the meaning of the word “no” when it comes to breweries. Ask her for help in any area and she won’t turn you down, whether it’s something involving face-to-face customer interaction or a task that will keep her back in the brewhouse for hours on end. Her experience in the industry reads more like a long grocery list than a resume.

Krieger doesn’t have a pause button. She’s done everything from running special events at festivals, to opening and closing the tap room, to training staff, to cleaning and sanitizing fermenters, to labeling and bottling, to conducting brewery tours, to making sure the proper carbonation is used for the taproom beer lines.

During more than 10 years in the industry, Krieger has bounced from one brewery to the next, starting with Brewery Ommegang in New York. That was followed by a smaller brewery in Connecticut before she shifted to Relic Brewing Co. in Plainville, Conn. She has made the most of her decade of experience, learning more and more at each pit stop.

The Certified Cicerone and her husband had an epiphany almost eight years ago that would change their lives. “When my husband and I moved to Connecticut from Florida in 2007, we immediately noticed the lack of local craft beer,” Krieger recalls. “From that moment on, we decided that we were either going to help the Connecticut craft beer scene expand or we would eventually have to leave.”

Luckily for Connecticut, the two chose to stay and dig deep into the brewing industry. “We attended as many festivals as possible, established names for ourselves in social media, became part-owners in breweries around the state, and eventually I even began helping breweries open,” Krieger says.

Krieger understands the renaissance that craft beer is going through and wants to make sure that both genders are represented in the years to come. “As a mother of three young children, two of whom are girls, I find great strength in knowing I am part of a group of women helping to pave the way and knock down even the smallest barriers for my children,” she says.

Krieger describes her passion for the industry in terms that each of us should carry into our own careers: “If you have love for the field, you better become a part of it.”

Haley Campbell

Director of Quality Control | Rising Tide Brewing Co. | Portland, ME

Although she’s relatively young, Haley Campbell is no stranger to the brewing world. She’s been the Director of Quality Control at Rising Tide Brewing Co. since around Valentine’s Day 2014, so you could say she picked a great time to pour her heart into her new position. Before Campbell joined Rising Tide, she spent a year and a half at a different brewery, working on the packaging line and in the laboratory.

Seeing as she’s only in her mid-20s, Campbell can’t speak to sweeping, decades-long trends in the brewing industry. But she says her own experience “has been very positive. Overall, my co-workers have both valued my opinion and freely shared their experiences and knowledge with me.”

Campbell is very optimistic about women’s roles in the future of brewing. “I would love to see more women in the beer industry as it continues to grow,” she says. “We love beer. We drink a lot of it. Why shouldn’t we make it?”

Comment and mention other women brewers out there to help spread the word of their great craft while also supporting local breweries across the land.

The post Women Shaping the Brewing of Beer appeared first on CraftBeer.com.

While men still outnumber women in the beer industry, women brewers aren’t as rare as they once were and many women run the business side of breweries all across the country. As CEOs, GMs, marketing directors, and other prominent positions in the beer business, women are helping to ensure that the craft beer craze continues for many years to come.

Here are a few of the women who are taking leadership in the business of craft beer. Whether they’re managing employees, handling client relations, helping set up and promote big community events, or—more likely—a combination of all of the above, these women are helping the beer industry thrive.

Kelsy Livic, Director of Communications | Hale’s Ales Brewery & Pub | Seattle, WA

Kelsy Livic is like a brewing Swiss army knife: She has experience in all facets of the industry. Her beer journey began when she learned to homebrew in college (she describes her first beer as being “soapy”). Livic took a pause from her biology undergrad to become the one of the first graduates of Central Washington University’s craft beer trade certification program. She went on to wear many different hats at Yakima Craft Brewing Company, and now she is enjoying her role as director of communications at Hale’s Ales Brewery.

The brewing industry offered a career in which “I could get practical experience making good beer which I could then apply at home,” Livic says. “I wanted to prove to myself and others that women can handle manual labor tasks required of a brewer, and the atmosphere of the beer industry is generally laid-back, helpful and fun.”

Livic was initially hired as a brewer at Hale’s, and later was asked by founder Mike Hale to trade the manual labor for a role in PR, marketing, social media and internal communications. One of her primary tasks now is to help promote “The Palladium,” a huge warehouse that has been converted into an entertainment venue for events like comedy shows, music performances and brewmaster dinners.

When asked why she thinks women are drinking more beer today than in years past, Livic says, “For one thing, I think women are developing more and more of a taste for all different types of craft beer. It’s a culture change. It’s no longer unlady-like to drink beer.”

To help refute the idea that women aren’t able to handle the manual labor that is required to be in the industry, Livic recalls how staff shortages forced her to work beer festivals right up to the end of her pregnancy: “I was set to work yet another festival two hours out of town the day I went into labor!”

Irene Firmat, CEO and Founder | Full Sail Brewing Co. | Hood River, OR

Irene Firmat helped build the foundation for women in the beer world and should serve as an inspiration for those who want to further their careers within the industry. Firmat has been active in the craft beer scene since before it was hip. She started Full Sail Brewing Co. in 1987, in the days when starting a craft brewery was still a novel concept. Her steadfast desire to improve led her to become the first woman appointed to the board of the Brewers Association of America.

Firmat started her professional career in New York as a buyer in fashion retail, but during a trip to Portland she fell in love with the city. She knew right away that she wanted to swap time zones to start both a brewery and a family with her husband, Full Sail brewmaster Jamie Emmerson.

“I had my son when the brewery was only four years old, and the day before my daughter was born we had a party for over 500 people to celebrate the opening of our new brewhouse. So being a mother has been a part of my life as we have built the brewery from a start-up to where we are today,” Firmat says.

Over the many years she’s been involved in the craft beer industry, Firmat has seen women take more and more prominent roles. She has some great advice for the women in breweries today: “I think it is important to not be expecting a particular attitude or reaction because you are a woman. If you expect people to treat you with respect, the vast amount of time they will. But you also need to earn that respect by working hard to be good at what you do.”

Suzy Rizza, Co-owner | KettleHouse Brewing Co. | Missoula, MT

Montana born and raised, Suzy Rizza (along with husband Tim O’Leary) started KettleHouse Brewing Company in 1995. Since its inception, Rizza and O’Leary have seen their small B.O.P. (Brew On Premise) morph into a 15,000-barrel brewery with two locations and another facility in the works.

Starting a brewery in Montana in the mid-90s wasn’t the most lucrative of career choices. Rizza recalls, “In the early years, I worked at various odd jobs elsewhere—there weren’t enough customers to warrant both of us earning a wage. I basically supported our family for the first ten years by working outside of the business.”

Her stick-to-itiveness and creativity eventually paid off. After a couple of years of lobbying the Montana State Legislature to legalize on-premise beer consumption, KettleHouse had the distinction of being the first brewery in the state to pour beer in its own tasting room. In the mid-2000s, KettleHouse became the first modern brewery in the state to can its beer, which Rizza says “was a darn radical, scary idea back in 2006.”

Rizza understands that gender ratios in the beer world are still skewed, but she doesn’t let that scare her. “When my husband and I go to business meetings, I am often the only woman in the room,” she says. “I love going to beer events like the Great American Beer Festival—it’s the only gathering where the line for the men’s bathroom is longer than the line for the women’s!”

Linda Nyman, Director of Marketing and Sandy Cindrich, President and CEO | Penn Brewery | Pittsburgh, PA

Co-owners Sandy Cindrich and Linda Nyman poured financial investments as well as sweat equity into re-opening Penn Brewery in 2009. Their leadership in the beer world has made them role models: “Linda and I have spoken with many women’s groups that are interested in us as business owners in the beer industry,” says Cindrich, who has been president and CEO since 2010. “I have learned so much about the culture of craft beer and the passion in this industry.”

Looking for a new challenge, Nyman traded more than 20 years in marketing for a dive into the beer industry and a chance to become an entrepreneur. While that may sound scary to some, Nyman took her career change in stride. “Overall, I’ve really enjoyed working in the craft industry,” she says. “It’s a business that involves a great deal of creativity and one that really makes a lot of people very happy.”

Nyman points out that at the same time women are taking on bigger roles in the business, they are also becoming bigger consumers of beer. “More women are opening or running breweries than ever before, and more are starting or joining women’s beer appreciation groups,” she notes. “And plenty of women are ordering those stronger, ‘manly’ IPAs too!”

Sheila Francis, Marketing Director | Payette Brewing Co. | Boise, ID

Sheila Francis wears a couple of desirable hats in the Idaho beer circuit. Francis is the marketing director of  Payette Brewing, and the founding president of Idaho Brewers United (who knew “IBU” had a dual meaning in terms of beer).

It took Francis a little while to get to where she is now. There was a stint at the University of Washington, then the University of Colorado at Boulder, followed by Boise State. While her degree is in accounting, Francis later realized her true interest was marketing. After interning in Austin and Chicago, she decided to come back home to Idaho and help her brother in his brewery.

In today’s surging craft beer climate, Francis recognizes that gender can’t be one-sided in terms of prospective consumers. “It should be a collective effort within the craft beer industry to educate people who are unfamiliar with beer, and make an effort to re-educate those with the strange preconception [that] beer just isn’t for women,” she says.

Francis notes that there remains a tendency to connect gender with every accomplishment a women in brewing makes, and looks forward to a day when brewers put that habit behind them. “We’ve grown past this as an industry,” she says. “No need to add ‘and she’s a woman’ or ‘despite being in a male-dominated industry.’” Those phrases are deservedly forgotten when describing the achievements of the brewing business leaders listed above, as well as all those that will follow in their footsteps.

This is just a small sample of women who are excelling on the business side of the beer industry. Look for a second post soon about women on the brewing side of the industry coming soon! Feel free to share and give credit to those who work hard at your local brewery.

The post Women Shaping the Business of Beer appeared first on CraftBeer.com.

Many craft breweries have become aware of the footprint that their businesses have on the planet, and they have taken conscious steps to ensure the least environmental impact possible—even if it means spending a little extra to find alternatives in the brewing process.

Mother Earth Brewing | Kinston, NC

You can’t have a compilation of environmentally-aware breweries without the likes of Mother Earth Brewing. They live up to their name, as they have the distinction of being named the first Gold LEED (Leadership in Energy and Environmental Design) brewery in February 2013. Gold is the second-highest LEED certification available under a point-based system where you earn more points the more eco-friendly projects you complete.

Gold status is something that founders Stephen Hill and Trent Mooring have been striving for since the brewery’s beginning back in 2008. “Going green with the brewery was a choice we made to create the smallest footprint we could,” says Hill. “Becoming Gold LEED certified was just an affirmation of our commitment to Mother Earth.”

Mother Earth Brewing out-greened everyone else by having solar panels installed, fitting the bathrooms with eco-flush toilets which save hundreds of gallons of water every year, and even using eco-friendly carpet for the building.

Hill explains the brewery’s motivation for long-term green success by stating: “Doing things that are right for the environment is the best choice for us and our children.”

Little Harpeth Brewing | Nashville, TN

Little Harpeth Brewing, near the Cumberland River in Nashville, is very resourceful in trying to become as green as possible. Emphasizing the second R-word in the slogan “reduce, reuse, recycle”, founder Michael Kwas explains the lengths he went to when building the brewery offices.

“We built our offices from wood and electrical parts we reclaimed from the demolition of the prior offices that were in our space,” says Kwas. “The only items we threw away were the bent nails and drywall. We reused all the wiring, and what was left over we stripped and sold back to a metal scrap yard. We hate trash and landfills.”

Besides making sure that as many items as possible are reused, Little Harpeth reduces it energy output in a unique way. The brite tanks its brewers use to hold beer are horizontal submarines that cut down the fall time for the yeast during the conditioning step, saving days in the process — which translates to reducing electrical consumption related to the glycol refrigeration units.

Don’t expect Kwas and the rest of Little Harpeth to be content with the green efforts they have in place now. “As soon as we gain financial comfort we plan to upscale some brewing equipment and re-invest in energy efficiency objectives around the brewery,” Kwas says.

Backpocket Brewing | Coralville, IA

Backpocket Brewing started less than two years ago, but the idea of an energy-saving system was planned from the get-go. Co-founder Jake Simmons chose to use a brand new BrauKon system in the brewhouse.

This SmartBoil system saves energy during the brewing process by using low evaporation boil. Since it’s fully automated, the system can heat the water to precisely 99.9°C. Once a boil goes to 100°C the energy level spikes — so by not going that extra tenth of a degree, energy is saved. Vapor condensers help to recapture the energy by turning the evaporated gas into a liquid that can be re-used. This reduces the evaporation rate to 2 percent, helping save even more energy.

The automated system helps during the cleaning process as well, because it uses a “Clean In Place” unit that has pipes going to each tank. It controls the amount of energy, water, and cleaning material used, making sure waste is minimized. It’s truly an innovative (and cost-effective) way to reduce the energy that is needed to run a brewery.

Yards Brewing Co. | Philadelphia, PA

In the city of brotherly love, Yards Brewing is showing mother earth some affection as well. The brewery was one of 134 small business that recently received grants from the Pennsylvania Department of Environmental Protection to help implement or improve upon energy efficiency and pollution prevention practices.

Yards is another brewery looking to alternative energy to help run their brewery, and is Pennsylvania’s first 100 percent wind-powered brewery. While it currently purchases all of its power from a separate wind power provider, maybe that grant money can help towards a wind turbine in the future.

When I asked Gina Vasoli, deputy of art, marketing, and media for Yards, about the reason to use wind-powered energy, she replied very practically: “We chose to go this route because it’s the right thing to do! Whenever possible, we will always choose the more sustainable, environmentally conscious route, whether or not it costs more for us.”

It’s clear that Yards Brewing is looking out for its future—and the planet’s as well.

Coastal Extreme Brewing Co. | Newport, RI

One might not expect a brewery that was once featured on the TV show “Dirty Jobs” to be a very green-friendly place. But this couldn’t be further from the truth for Rhode Island’s Coastal Extreme Brewing Company (brewers of Newport Storm beer). Besides brewing phenomenal beer, Extreme Brewing also distills their own spirits. This allows them a unique opportunity to re-use water during both productions, which in turn means less energy used to heat and cool that water.

Company president and co-founder Brent Ryan says it best: “We have designed a system that brings cool water from our water source, through our water filter, through the condenser on the still and into the hot liquor tank for the brewery. The end result is 150-degree water entering our hot liquor tank (up to 500 gallons for a final distillation) which is then used to mash in during our brewing process. With this arrangement, we have effectively eliminated the need to constantly be cooling down hot water for reuse in the cooling of our still and have also done almost all of the needed heating for the water that we use in the brewing process.”

While saving energy on water isn’t revolutionary, realizing the shared benefits of having a brewery and distillery on-site is a new concept. Having them next to one another is an efficient and creative way to reduce as much energy consumption as possible.

Public relations and event coordinator Samantha Grindell emphasizes that every little bit counts. “Although techniques like these don’t always get the headlines the way wind farms do, we believe they are every bit as important and green as other solutions,” Grindell says.

That’s just a small sample of breweries across the country that are doing their best to make sure that we’ll all be enjoying beer on this planet for many years to come. Please share any other breweries near you that deserve to be mentioned and supported as well!

The post Brewing for the Planet appeared first on CraftBeer.com.

I’m taking a look at several college towns across the country that offer more than a couple of hidden craft beer gems for the thousands of visitors that arrive each weekend for game day. Regardless of whether or not these schools triumph on the gridiron, they’re totally winners in the craft beer scheme of things.

University of Texas | Austin | Big 12

If we’re talking football, it only seems right to start in the Lone Star State. While there are 70+ breweries in Texas to begin with, a concentration of them surround the city of Austin. (512) Brewing Company, Black Star Co-op, Draught House Pub and Brewery, Independence Brewing, Jester King Craft Brewing, Live Oak Brewing Co. and Circle Brewing Company are just a few breweries that Longhorn fans can enjoy while in Austin for a game.

North Carolina State | Raleigh | ACC

While UNC and Duke share Tobacco Road, NC State can proudly boast the highest concentration of craft breweries out of the three. The state as a whole is turning into a brewery haven, and the Wolfpack can attest to that. Near the campus you can find Big Boss Brewing Co., Boylan Bridge Brewpub, Crank Arm Brewing Co. and Gizmo Brew Works, which all provide great local beer to add to your tailgate spread.

Georgia Tech | Atlanta | ACC

Yellow Jacket fans know it gets a little hot during tailgating season, but luckily they can stop by Monday Night Brewing, Red Brick Brewing Co., SweetWater Brewing Co. and The Wrecking Bar Brewpub to cool off and grab a pint. They’re going to need a beer before the last game of the season against the Georgia Bulldogs. This long-standing rivalry commonly known as “Good, Old-Fashioned Hate,” has existed since 1893, with a record of 61 Georgia wins, 39 Georgia Tech wins and five ties.

Ohio State | Columbus | Big Ten

The first Big Ten team to make my list is Ohio State, who were ranked number two going into the 2013 season. Last year, Buckeye fans may have needed a beer or two as they watched their undefeated team become ineligible for any bowl games, but at least they had lots of craft beer options to choose from! Elevator Brewery and Draught House, Four Strings Brewing Company, North High Brewing and Zauber Brewing Co. all call Columbus home. Only time will tell, but this year they’re one of the favorites to contend for the national championship.

University of Michigan | Ann Arbor | Big Ten

When you’re talking football, you can’t bring up the Buckeyes without mentioning the Wolverines, and luckily Ann Arbor stacks up in craft beer options too. Michigan fans have some amazing breweries near the stadium, including Arbor Brewing Co., Blue Tractor Brewing Co., Grizzly Peak Brewing Co., Griffin Claw Brewing Co., Wolverine State Brewing Co. and Jolly Pumpkin Artisan Ales. The Wolverines welcome the Buckeyes to The Big House (the largest stadium in the U.S. with 109,901 seats) the last weekend of November, so be prepared for a rowdy and cold tailgate that day.

University of Wisconsin | Madison | Big Ten

In addition to great craft beer, the Badgers also excel at football, proven by three straight Big Ten titles. So where can Badger fans go for some quality imbibing near Madison? I recommend stopping by Ale Asylum, Great Dane Pub and Brewing Co., Karben4 Brewing or Vintage Brewing Co. on your way to the game.

University of Minnesota | Minneapolis | Big Ten

Minnesota might not be a perennial powerhouse when it comes to Big Ten football, but when it comes to craft beer, the Gophers are near the top of my list. Dangerous Man Brewing Co., 612 Brew, Indeed Brewing Co., Minneapolis Town Hall Brewery, Steel Toe Brewing Co. and Town Hall Lanes are all great places for Gopher fans to congregate and get ready for some football (or hockey, where they’re always in contention for a championship).

University of Alabama at Birmingham (UAB) | Birmingham | Conference USA

So what if the Blazers haven’t had a winning record since 2004? What UAB lacks in football prowess they more than make up for in craft brewery talent. Avondale Brewing Co., Beer Engineers (awesome name) and Good People Brewing offer plenty of reasons for their fans to cheer. The Blazers might let sister school the University of Alabama handle the football domination, but Birmingham continues to reign supreme in the state’s craft beer category.

Vanderbilt | Nashville | SEC

The SEC has dominated the football scene for the better part of a decade, but the Commodores haven’t been a huge part of that success. No worries, they may not have much glory on the gridiron, but Nashville has such an immense amount of craft beer options. Blackstone Brewing Co., Bosco’s Brewing Co., Fat Bottom Brewing, Jackalope Brewing Company and Yazoo Brewing Co. are just a few of the places one can fill their mug on game day.

University of Kentucky | Lexington | SEC

It’s odd to find the state of Kentucky on top of a list that doesn’t involve basketball or bourbon, but the Wildcat faithful can be proud that Lexington is a craft beer capital of the SEC. If you want to sit and watch the football game with your buddies, I highly suggest stopping by Alltech’s Lexington Brewing & Distilling Co., Country Boy Brewing and West Sixth Brewing.

Drake University | Des Moines, Iowa | Pioneer League

In the heart of the country in Iowa’s capital, you’ll find a small university with an abundance of local breweries. The Drake football team hasn’t had a season below .500 since 2002, which gives Bulldog fans more than a decade of cheering. If you’re looking to watch the games at a local brewery and cheer alongside fellow fans, then check out 515 Brewing Co., Confluence Brewing Co., Court Avenue Brewing Co., Exile Brewing or Raccoon River Brewing Co.

University of Oregon | Eugene | Pac-12

The Pac-12 has great representation on my list, and it can easily be argued that it is the richest conference (craft beer-wise) in the country. What better way to start that argument than with the best team in the conference, the University of Oregon. The Ducks are an exciting and offensively explosive team that competes amongst the most elite in both college football and craft beer selection. Rogue Ales’ Track Town location takes the spotlight, but breweries like Falling Sky Brewing, Hop Valley Brewing Co., Ninkasi Brewing Co., Oakshire Brewing and Steelhead Brewery all make Eugene a must-stop destination.

University of Washington | Seattle | Pac-12

The city of Seattle has long been known as the birthplace of grunge music and Starbucks, but those two can step aside as we pay homage to the surrounding craft breweries that help make Husky fans proud, including Big Time Brewery & Alehouse, Elysian Brewing Co., Hale’s Ales Brewery and Pub, Maritime Pacific Brewing Co., Naked City Brewing, Pike Brewing Co. and Pyramid Alehouse.

University of Utah | Salt Lake City | Pac-12

One cannot argue with the numbers in favor of the Utes making my list. There are seven Brewers Association member craft breweries that call Salt Lake City home (and quite a few more in planning stages). So the next time you’re in the City of the Saints, be sure to stop by Avenues Proper Restaurant & Publick House, Desert Edge Brewery, Epic Brewing Co., LLC, Red Rock Brewing, Salt Lake Brewing Co., Uinta Brewing Co. and Utah Brewers Cooperative.

University of Colorado | Boulder | Pac-12

Some Buff fans might argue that Boulder is a beer city that just happens to have a college football team. No one’s surprised that the Buffaloes are on my list, as you can barely toss a football without hitting a world-class craft brewery. Avery Brewing Co., Asher Brewing Co., Boulder Beer Company, Mountain Sun Pub & Brewery, Twisted Pine Brewing Company and Upslope Brewing Company are just a few drops in Boulder’s craft beer bucket. If there was a craft beer bowl game, I’m sure it would have to take place at Folsom Field.

Harvard | Cambridge, Massachusetts | Ivy League

It’s bad enough Harvard grads are smarter than me and get the best jobs, but they get to talk about quantum theory and Chaucer vs. Shakespeare at breweries like Cambridge Brewing Company, Harpoon Brewery, John Harvard’s Brew House, Pretty Things Beer & Ale Project and even have a Sam Adam’s Boston Lager at Boston Beer Co. Adding salt to the wound, the Crimson football team hasn’t had less than seven wins since the 2000 season! They’re smart, good at football and have great beer—sometimes life just isn’t fair. I’m going to the fridge and grabbing a craft beer right now.

Obviously there are many more towns and craft breweries that could have easily made this list, please feel free to add them in a comment below!

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There are staple dishes that most brewpubs offer, pulled pork sandwiches, macaroni n’ cheese, fish and chips and spinach artichoke dip all might come to mind. While those are tasty, if you’re looking to try something new and expand your palate, I encourage you to try some of these delicious dishes from brewpubs across the Midwest.

Arcadia Ales | Battle Creek, Michigan

Arcadia Ales‘ dishes are each as distinct as their names are bizarre. You might raise an eyebrow at their Devils on Horseback, but they’re simply bacon-wrapped dates with a Sriracha cream cheese and Worcestershire honey. Arcadia has many pizzas on the menu, but the Leeeeeroy Jenkins got my attention immediately: sausage, roma tomatoes and gorgonzola cheese, all on a pesto sauce.

Pairing: In order to cut the strong gorgonzola flavor and the slight spice of the sausage on the Leeeeeroy Jenkins, try the Hopmouth, a double IPA with a sweet malt flavor.

Backpocket Brewing | Coralville, Iowa

The pizzas at Backpocket Brewing are one-size-fits-all, but you don’t have to limit yourself to just one. Pizza specials change weekly and creativity is present in both the ingredient combinations and the names. Just a couple examples include the Hawaiiowan (BBQ sauce, Canadian bacon, pineapple and provolone cheese) and Yo Adrian! (sausage, pepperoni, meatball, provolone and giardiniera).

Pairing: Backpocket general manager Bob Wagner suggests pairing the Hawaiiowan with Wooden Nickel, a Scottish peaty lager. For Yo Adrian!, he recommends the helles Gold Coin, as the crispness balances the spiciness of the giardiniera.

Blue Heron BrewPub | Marshfield, Wisconsin

I had to reread the description of Blue Heron BrewPub’s PB n’ JJ Burger to make sure my eyes hadn’t deceived me: a burger on ciabatta bun with caramelized onions, bacon, peanut butter and orange-jalapeño jelly! Not to be outdone is their Chuck Norris sandwich, with ingredients that read more like a haphazard shopping list: pulled pork, bacon, ham, onions, jalapeños, banana peppers and sautéed pineapple, all in a Szechuan sauce, topped with cheddar cheese on a whole wheat hoagie.

Pairing: A beer with a bit of backbone is needed to balance these feasts. Look no further than the Chocolate Chipotle Porter, which offers a smooth start, sweet chocolate notes throughout and a chipotle pepper finish.

Front Street Brewery | Davenport, Iowa

Front Street Brewery cooks up some of the best nachos any brewpub has to offer. Their house-made Slow-Roasted Pulled Pork Nachos are topped with a mild limed sour cream, pickled jalapeños, roasted sweet corn and onions and an amazing house salsa. These nachos are one of the best appetizers out there.

Pairing: Front Street kitchen manager John Fredenberg suggests their Raging River English Pale Ale to enhance the spiciness, or the Hefeweizen to turn down the heat.

Great Waters Brewing Co. | St. Paul, Minnesota

Another unique pre-dinner delight is the Black & Blue Pâté from Great Waters Brewing Co. Black bean pâté and hummus is scooped with pita bread and then dipped in Kalamata olives, artichoke hearts, peppers and tomatoes.

Pairing: Try a Joe Moment Mild Ale (an English brown ale that’s low in ABV) while you enjoy this healthier option.

Jolly Pumpkin Artisan Ales | Traverse City, Michigan

If there was ever a sandwich guaranteed to bring back memories of being a little kid, it’s the sloppy joe. Jolly Pumpkin amps up this classic by making it with lean bison meat, red peppers, caramelized onions, carrots, BBQ sauce and melted cheddar cheese. What more could you ask for? Chef Paul Olson agrees, “Every time we want to change it [the sloppy joe] our customers revolt. One of our regulars who travels all over the world has an addiction to the sandwich. We can’t really mess with that loyalty.”

Pairing: Olson suggests Bam Biere, a golden farmhouse ale.

Lafayette Brewing Co. | Lafayette, Indiana

Before you dive into your main course at Lafayette Brewing Co., you must try the Bavarian Beer Nuggets. Spicy sausage is rolled together with sauerkraut and cream cheese, surrounded by panko bread crumbs and flash-fried. Dip these fancy hushpuppies in some horseradish and you have perfect appetizer.

Pairing: My favorite match for the Bavarian Beer Nuggets is a medium to light-bodied beer, like their Star City Lager, a German-style lager.

Piece Brewery and Pizzeria | Chicago, Illinois

Piece Brewery and Pizzeria offers one of the best one-two punches of beer and pizza the Midwest has to offer. Their distinctive New Haven style allows for a feeding frenzy of goodness. With no set pizzas, the customer can act as an artist and creatively mold their likes onto the doughy canvas of their choice. If you want anchovies and clams on your pizza, go for it. If you want a meatball and broccoli pie, that’s your choice. I’m more of a mashed potatoes, bacon and artichokes kind guy.

Pairing: With pies this unique, I suggest trying the Golden Arm, a tame, well-balanced kölsch that won’t outshine your pizza creation.

Square One Brewery and Distillery | St. Louis, Missouri

Fine dining meets brewpub can best be exemplified with Square One Brewery’s Rabbit Pot-au-Feu special. Who would believe that a brewpub would offer slow-stewed rabbit with fennel, celery, onions and pork sausage? Definitely not I.

Pairing: You don’t want to pick a beer that’s going to overpower such a magnificent entrée, so your best bet is to go for something on the lighter side, like their Light Squared golden ale.

Stone Cellar Brewpub | Appleton, Wisconsin

The Elk Burger at Stone Cellar Pub is a local masterpiece. General Manager Tyler Rueth explained that they get their elk from nearby Navarino Farms. “The increased flavor you get from the elk may challenge you to ever want to go back to beef,” Rueth said. “And, if you’re really in the mood for a mind-blowing burger, you can choose to top it with bison bacon.”

Pairing: As far as finding the best beer to go with this phenomenal burger, Rueth said, “I would say our Scottish Ale pairs great with the Elk burger, as the sweeter, maltiness of the ale complements the leaner elk meat.”

Three Floyds Brewing | Munster, Indiana

With your plate cleaned and just a little room left for dessert, the best thing to fill that space is Three Floyds Brewing’s house-made doughnut. This round dessert is glazed and smothered in a decadent chocolate mousse and served with a mango and raisin chutney.

Pairing: If you’re lucky enough to be one of the few that has a Dark Lord Imperial Stout nearby, then this would be a match made in heaven. If not, a super hoppy Dreadnaught IPA (99 IBUs) would bring out the sweetness of this dish very nicely.

Photo © Lisa B via Flickr CC

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