Confession time: I’ve fallen out of love with IPAs.
Call it palate fatigue, call it a reaction to too many bad/unbalanced beers in the marketplace, but my beer of choice has shifted quite a bit in the last year. Now, I still like the style and I enjoy tasting the flavors of different hops, but the thought of drinking a hop bomb really turns me off.
Rockford Brewing Co. scored big in the competition at this year’s Great American Beer Festival. Revue sat down with owners Seth Rivard and Jeff Sheehan to discuss the praise the brewery’s been receiving and how they’re not letting it get to their heads.
Learn how to make one of Rockwell Republic's signature cocktails and watch manager Devin Vranich take a blowtorch to a sprig of rosemary.
For Thanksgiving, you could make your own pies, but to save time (or save face, if your crust game is lacking), leave it to the pros. Whether you're looking for the perfect dessert for a get-together or craving something hot and hearty, we’ve got you covered.
High-ABV, bourbon barrel-aged beers can do well in the cellar, meaning that their flavors can develop over time, mellow out and even improve.
But it begs the question of whether age does these beers any favors and at what age they begin to fall off.
To find out, I pulled from my cellar a five-year vertical of KBS from Founders Brewing Co. spanning the years of 2013 through 2017 and convinced my cohorts at Revue to conduct a blind tasting.
This month, Revue sat down with Ed Collazo of City Built Brewing to talk about the recently opened brewery’s clinical approach to beer and a 101 course on Puerto Rican food, including some choice words about taco styles. In short: two corn tortillas are one corn tortilla too much. Food fight?
When helping to create Buffalo Traders Lounge, Grand Rapids’ latest cocktail bar, Duncan McCargar decided that we as a city had skipped a step in our zeal for specialty spirits. “It was like we tried to be New York’s inventive cocktail scene before we ever even had a place to get a reliable classic.” Truth.
After a year in planning, Grand Rapids-based Brewery Vivant has launched a new flagship IPA.
At some point in most craft beer drinkers’ lives, they move from the stale kegs of pale fizzy mass-market beers in young adulthood or college to something with more substance. For craft brewers around the state, that first experience of brews beyond the stale set them on a sometimes circuitous paths toward brewing beers to their liking. Revue spoke with six regional brewery owners to discuss the drink that set them on their careers.
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