Six Beer Apps You’ve Gotta Check Out

Written by REVUE Staff | Wednesday, 30 September 2015 13:17 |

We know that staying in the elusive loop of craft beer culture can be an exhausting endeavor, but we’re also aware that handheld computing device in your pocket or purse is good for more than just trolling the interwebs while avoiding Game of Thrones spoilers. We went to our mobile operating systems to see which apps were helpful in locating treasure troves of hops and malt.

Southwest Michigan welcomes new wave of community breweries

Written by John Wiegand | Wednesday, 30 September 2015 13:15 |

Bigger isn’t necessarily better. That euphemism rings true especially for a new wave of startup craft breweries entering the industry in Southwest Michigan. It’s an idea that’s caught on in the region as a new wave of startup breweries enter the industry with hopes of becoming a community hotspot rather than the next sensational mass production brewery.

MLCC Puts Baby In a Corner; Breakfast Stout Baby Pulled From Label

Written by Michael Coletta | Wednesday, 30 September 2015 13:13 |

The ever-growing brewery’s eye-catching baby, featured on its Breakfast Stout label, was forlornly yanked from the bottles after the Michigan Liquor Control Commission (MLCC) raised concerns over the depiction of a minor appearing on an alcoholic product.

Cellar Your Expectations: A Quick Guide to Cellaring Beer

Written by Michael Coletta | Wednesday, 30 September 2015 10:14 |

OK, I get the picture; we’ve all been there. You have just thrown another $25 into the seemingly bottomless money pit that is the craft brewery market. For the average consumer, this comes with almost as much buyer’s remorse as paying for a Floyd Mayweather fight. The natural reaction to this pang of guilt is to rip down your limited edition brew within a week’s time and begin a long and vexing cycle of reminiscence. But here’s the thing: Resist the temptation and maybe consider the prospect of cellaring your high-gravity beverage.

OMG, I can’t believe they made a beer with....

Written by REVUE Staff | Wednesday, 30 September 2015 10:12 |

When brewers are left to their own devices, they’ll come up with some whimsical and weird concoctions. While some produce great beers, others have many consumers recoiling in horror. Here are some off-the-wall ingredients brewers had the balls to use in their beer

Best New (Dark) Beers of 2015

Written by Joe Boomgaard | Wednesday, 30 September 2015 09:50 |

Peter Steele (R.I.P.) may have been singing about a popular hair dye in Type O Negative’s goth classic “Black No. 1 (Little Miss Scare-All)” but the appreciation of all things dark can certainly carry over to beer as well. Revue wanted to call out some of the best of the dark brews that came out this year. So put some black metal on the turntable (may I suggest King Diamond) and turn yourself over to the darkness. Don’t be scared.

Fermenta unites the women of Michigan’s craft brewing scene

Written by Mayra Monroy | Wednesday, 30 September 2015 09:38 |

A new nonprofit collective wants to change the perception that Michigan’s craft beer industry is only a profession for burly bearded males. Along the way, Fermenta, a women’s craft collaborative, also wants to educate and encourage more women to get involved in the profession of creating world-class craft beverages.

Hot Water, Cold Brew: Why you should be enjoying a shower beer

Written by Nick Manes | Wednesday, 30 September 2015 09:21 |

This past Labor Day weekend I had the pleasure of spending 24 hours at a woodsy cabin not far from Lake Michigan. Aside from drinking, there was plenty of hiking, swimming, beach play and fireside sitting. Upon return to my humble abode, only two things sounded good as a method of unwinding: A hot shower and a cold beer.

Farm to Bottle

Written by Josh Veal | Wednesday, 30 September 2015 09:18 |

A good beer’s story never begins in the brewer’s tank. Every hop, grain of barley and drop of water in that tank comes from one place: The Earth. Without the fields and the farmers that work to sow them, our mugs would be empty.

Last Call: The Limonana at San Chez Bistro

Written by Abigail Emerson | Tuesday, 15 September 2015 09:01 |

Enjoy San Chez' seasonal cocktail, the Limonana. Made with 1¼ oz. lemongrass gin, 1¼ oz. fresh honeydew melon juice and ¾ oz. Cointreau and paired with a piece of Serrano ham anchored with a grape — it's the perfect sweet and salty drink.

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