Advertisement
HomeCollectionsBeer
IN THE NEWS

Beer

EXPLORE
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.
Advertisement
ENTERTAINMENT
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.
NEWS
By GILBERT SANDLER | August 6, 1991
THE WORD IS out that the fine old Baltimore/Maryland brand of beer known affectionately as "National Boh" may be going off the market -- a victim of the times. If that unhappy circumstance were to come about, it would bring to an end the love affair Baltimore has with "Mr. Boh" dating back more than three quarters of a century. No city could have loved its own beer more.National Bohemian traces its origins back through a tangled history to the old Baltimore brewery known as Gottleib-Baurenschmidt-Straus ("GBS")
NEWS
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.
NEWS
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."
NEWS
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.
NEWS
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.
NEWS
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.
NEWS
April 20, 2008
The first Maryland Beer & Foodfest will be held from 10 a.m. to 5 p.m. Saturday and April 27 at Ripken Stadium, featuring hundreds of beers, select wine, spirits and an array of food. The event will feature domestic, import and exotic brews, wines from around the world, select spirits, gourmet food and entertainment. Beer and wine lovers can explore all aspects of the brewer's art, from tailgating and munchies to gourmet food and beverage pairings. Musicians and entertainers will perform continuously both days.
NEWS
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.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.