By Brian Conlin, Patuxent Publications | August 6, 2012
Heavy Seas Loose Cannon, the flagship beer of Clipper City Brewing Co., hasn't stayed on shelves of stores across 18 states and Washington, D.C., for long. The thirst of beer drinkers for the India pale-ale-style beer showed no signs of diminishing this year as it made up nearly 50 percent of the brewery's sales, according to a company spokeswoman, Kelly Zimmerman. To meet the demand, the Halethorpe-based brewery stopped production of its imperial cream ale, called Davey Jones Lager, until next summer.
By Kit Waskom Pollard, For The Baltimore Sun | May 28, 2014
Liam Flynn's Ale House has all the ingredients to be a great Irish-American bar and restaurant. Its welcoming space, friendly crowd and commitment to local products - both at the tap and in the kitchen - are points in its favor. As a bar, Liam Flynn's is a success. As a restaurant, it's getting there. Scene & Decor Liam Flynn's sits on a rapidly developing stretch of North Avenue in Station North. Even from the outside, there's no questioning the type of establishment it is. From the name to the green and gold signage, the look is pure Irish pub. The visuals carry over inside, where dark wood reigns, flags line the walls and the bar is front and center.
By Kit Waskom Pollard,
For The Baltimore Sun
| May 21, 2013
My most vivid childhood memories involve crabs: checking the crab pots tied to my grandparents' pier in Annapolis, picking crabs for hours at a long table in my parents' backyard, listening carefully to my grandfather's instructions about how to capture every single bit of delicious meat out of a crab. And "helping" my father steam crabs at home, in our kitchen. Steamed crabs are readily available at many Baltimore restaurants and carryout seafood houses: You can buy them already cooked and seasoned, ready to toss on the table and pick.
By Cary Darling and Cary Darling,KNIGHT RIDDER/TRIBUNE | February 23, 2005
Beer. On the rocks. The trend-spotting folks at Anheuser-Busch have introduced B-to-the-E, the new fruit-flavored Budweiser beer shot through with the natural stimulants caffeine, herbal guarana and ginseng. Aimed at the 21- to 27-year-old "experimenters" and "multi-taskers," B-to-the-E (also called B.E. and Bud Extra) proved so popular in Miami, New York, Los Angeles, Boston and other test markets last fall that Anheuser-Busch pushed up its national rollout a few weeks to late January.
By ROB KASPER | September 5, 2007
There are many milestones in life. Among them are graduating from college, landing a job, drinking 1,000 beers. Jay Heckman passed the beer landmark in rare style last week at Mahaffey's Pub in Canton. A cheerful crowd toasted the 25-year-old Thursday night as he enjoyed Sierra Nevada Anniversary Ale. The beer, a bottle of a new release from the California brewery, was slightly different from the draft version of the brew he had downed a few days earlier when he officially reached the 1,000-beer mark.
By Rob Kasper | May 13, 2001
The recipe was born, as many questionable ideas are, with a beer. In this instance, it was a leftover beer, a rarity. Last Saturday I had poured myself a beer without realizing that the Kentucky Derby and therefore mint-julep sipping time was right around the corner. Rather than chugging the beer, I vowed to find it a happy home. That was when I spotted some frozen chicken breasts thawing on the kitchen counter. Inspiration, or something like it, struck. "Pour the beer on the chicken," a voice inside my head told me. "Not only will the beer thaw the frozen bird, it will also give it flavor."
By ROB KASPER | August 6, 2008
Beer rules. It is the alcoholic beverage we Americans say we drink most often, besting wine, its closest competitor, by double digits. That was my take after reading the 2008 Gallup Poll of consumption habits, released last week. It found that 42 percent of the U.S. drinkers surveyed said they most often consumed beer, compared with 31 percent who picked wine and 23 percent who preferred spirits. Not so long ago, the same poll had beer playing second fiddle to wine. Back in 2005, wine had knocked beer out of first place.
By Joel McCord | July 3, 1991
State Sen. F. Vernon Boozer calls his bill to require beer wholesalers to provide retailers with written information on the alcohol content of the beers they sell a "matter of the consumer's right to know."But that doesn't mean people should rush down to their local beer meister to find out exactly how much wallop their favorite brand of brew packs.The law, which took effect Monday, doesn't require liquor store and tavern owners to display the information. And they don't seem to be in any great rush to do so."
By Rob Kasper | November 19, 2003
RELATIVES MAY look askance at me, fellow diners may "tisk" their disapproval, but I am going to do it. This Thanksgiving I am going to drink beer with the bird. Most years, like most Americans, I have sipped wine during the big Thanksgiving feed. During the meal, I have had my annual rendezvous with gewurztraminer, the wine that is almost as hard to spell as pronounce, but takes kindly to turkey. I have also continued my quest to find a riesling that doesn't shrivel my wallet or make my mouth pucker.
By Carl Schoettler and Carl Schoettler,Staff Writer | June 18, 1992
CESKE BUDEJOVICE, Czechoslovakia -- The brew master surveys his domain with a critical eye and a twitching nose. He's looking at and smelling Budweiser Budvar beer fermenting in a dozen huge tile tubs.The young beer is covered with creamy sand-colored foam like toasted meringue on a vast juicy pie. The low-ceilinged, cave-like cellar is heady with a smell of hops and malt as aromatic as a newly mowed field."As soon as I smell this, I would like a glass of beer," says Milos Heide, the brewmaster emeritus here, a big, solid-looking man built along the lines of a tall beer keg.So would his latest visitor.
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