Last Call: The Dry Agent

Written by Rei Robinson | Tuesday, 27 January 2015 13:09 |

I command these words to paper with hand atremble. Found am I, perched ad precarium aboard a barstool in a veritable Elysian Field of fine quaff. For certainly, no concoction of the wrangled Terra could formulate such fine a philter as that which I now quaff: The Dry Agent.

Eat Your Veggies (Where You Least Expect Them)

Written by Alexandra Kadlec | Tuesday, 27 January 2015 11:38 |

You may be an adult, but you're never too old to take Mom's advice, especially when it comes to eating right. Getting your daily quota of greens (and reds, yellows, oranges and beyond) doesn't have to feel like a chore. In fact, we've found some tasty loopholes for you. Make the prospect of eating your veggies a whole lot more exciting with these unconventional drinks and desserts.

Author details Beer City’s long history of craft brewing

Written by Joe Boomgaard | Monday, 26 January 2015 17:20 |

While most people likely associate the title of “Beer City” to present-day Grand Rapids, it turns out the city has quite a long history with craft brewing. That was one of the main takeaways author Patrick Evans had in researching his new book, Grand Rapids Beer: An Intoxicating History of River City Brewing, which was published Jan. 26 by The History Press.

Tasting Notes: Slow Ride Session IPA

Written by REVUE Staff | Tuesday, 13 January 2015 10:22 |

Not every occasion calls for a full-bodied IPA. Sometimes, you want the flavor of an IPA without the weight (and responsibility) of a higher alcohol content. That’s why many breweries are debutting new session IPAs, and one of the newest is Slow Ride from Colorado’s New Belgium Brewing.

Tasting Notes: Portage Porter

Written by REVUE Staff | Tuesday, 13 January 2015 10:11 |

Portage is a new seasonal beer from the veteran brewers at New Belgium Brewing. The label features a gorgeous wooden canoe in a wheeled carrier ready for a portage, reflecting the name of the beer. After prying off the cap, an aggressive pour results in a one-finger head of off-white foam that quickly dissipates.

Hot and Spicy Treats to Warm Your Belly

Written by Alexandra Kadlec | Monday, 29 December 2014 12:31 |

Yep, it's still cold out, and it's not getting warmer anytime soon. (We're in this together, people.) Along with the urge to hunker down and cozy up, try adding a little heat with food and drink. Seek out these hot-and-spicy options to get your insides back up to normal temps. They're bound to make you feel at least a little better about being in the dead of winter.

Last Call: Lemon Sage Margarita

Written by Rei Robinson | Monday, 29 December 2014 09:38 |

I awake, supine, I surmise, seeing only a field of stars. It's cold as bones, twice as wan, snow banking all aside me like tucked bedsheets. The last thing I remember is sinking in a bright, green sea bore in a fishbowl. Now, the inebriate warmth of those tropic waters wash away by wintery waves.

New Year's Resolutions, Dining Edition

Written by Alexandra Kadlec | Monday, 22 December 2014 16:56 |

It's that time of year again. Fresh as the snow falling outside your window. Full of promise and potential. Brand-spankin' new. With optimism for our personal growth at a high, we're inspired to think of at least a few ways we can improve ourselves and our lives. Either you've started a list of resolutions already, or you're going to wake up on Jan. 1, power through your hangover and crank out some lofty ambitions for the next 12 months.

Michigan Stout Face-Off

Written by Joe Boomgaard | Monday, 22 December 2014 16:47 |

When winter rolls around, it’s a not-so-subtle cue to start drinking stouts.

There’s just something warming about the roasty and rich coffee flavors featured in so many of the styles that pairs well with the season. These are typically beers with some personality — just like a Pure Michigan winter.

 

Last Call: The Big Green Tractor

Written by Rei Robinson | Friday, 21 November 2014 11:36 |

Roses are red, it’s said. Violets' hue, some say, is blue (untrue, I'll bet, as it’s violet). But life is seen, it seems, as green.

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