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In some parts of North America, spring is known as “Mud Season,” thanks to the soggy conditions created from the thaw of winter and the rains that green up the land. In Texas, where I grew up, my dad Anthony made potato soup on days when spring downpours drenched us and sullied our moods. His soup was hearty, like a chowder – creamy, buttery, and chunky. It filled the belly and warmed the soul. To this day, he makes it whenever my mom isn’t feeling well. She says it always cures what ails her.
Usually, because my mother prefers it this way, he makes the soup in its simple form with just potatoes. He prefers using baby red potatoes, skins and all, but peeled russets work just as well. Other times, inspired by the vegetables he sees in the market, he adds carrots or peas to the mix. In keeping with his tradition of making this soup to fit the season, I have added leeks as a way of bringing more of spring’s bounty into the bowl.
This American wheat beer is brewed with real watermelon, for a flavor that’s surprisingly crisp, dry and refreshing—summer in a can.
Hell or High Watermelon Wheat is 21st Amendment's summer seasonal beer available from April through September in six pack cans and on draft. We start by brewing a classic American wheat beer, which undergoes a traditional secondary fermentation using fresh watermelon. A straw-colored, refreshing beer with a kiss of watermelon aroma and flavor.
Oskar Blues’ Mama’s Little Yella Pils is an uncompromising, small-batch version of the beer that made Pilsen, Czech Republic, famous. Unlike mass market “pilsners” diluted with corn & rice, Mama’s is built with 100% pale malt, German specialty malts, and Saaz hops. While its rich with Czeched-out flavor, its gentle hopping (35 IBUs) and low ABV (just 5.3%) make it a luxurious but low-dose (by Oskar Blues standards) refresher.
At the eastern end of Long Island in New York sits a little known brew pub, the Southampton Publick House. I use the words “little known” loosely because the long list of beers that the award-winning pub has been creating for the past 13 years are actually very well known in the craft beer industry. But should you ask someone from a neighboring town like Shinnecock Hills what they think of the Southampton Publick House, chances are your reply may be a blank stare. No matter. In spite of its relative anonymity in the area Southampton has built a strong, loyal following among craft beer lovers and has garnered more than its share of national and international acclaim. It is now one of the most successful brew pubs in the entire United States.
Along with Donald and Charlie Sullivan, Southampton’s owners, much of the credit for the brew pub’s success goes to Phil Markowski, who has been overseeing the brewing there since Southampton opened in 1996, helping it rack up 15 awards at the Great American Beer Festival and four at the World Beer Cup over the years. Recently, to increase distribution and introduce their brand to a wider group of beer fans, Southampton formed an alliance with the Pabst Brewing Company. It is still independently owned, but because of Pabst’s distribution network Southampton beers are now available in 10 states along the Eastern Seaboard, with plans to be in many more soon.
In the aftermath of 3G Capital’s involvement in the merger of Kraft Foods and H.J. Heinz Company, speculation has continued about what that means in 3G Capital’s other spheres of influence. That includes any expansion plans by AB InBev, whose largest shareholder is Jorge Paulo Lemann, one of 3G Capital’s three founding partners. Does AB InBev currently have enough capital options to take over SAB Miller? Such an acquisition might even dwarf the concept of macro beer.
Vishnu, besides being the name of one of the principal Hindu deities, is also the name of this delicious variation of the India Pale Ale recipe. The mix of American hops with the special touch of brown sugar give this beer a delicious balance between the malt flavors and citrus notes of passion fruit. The result? A nice and lingering bitterness, ideal for those who enjoy extreme beers.
An American Brown Ale made with Bertholletia Excelsa. But you can call it simply BERTHO, the beer that was seeking the most diverse cuisine of Brazil from its special ingredient: the Brazil-Pará. The sweet tone of malt combined with the bitterness of hops and the hint of chestnut create a unique and unmistakable flavor, as well as an excellent representation of Pará culture.
In some parts of North America, spring is known as “Mud Season,” thanks to the soggy conditions created from the thaw of winter and the rains that green up the land. In Texas, where I grew up, my dad Anthony made potato soup on days when spring downpours drenched us and sullied our moods. His soup was hearty, like a chowder – creamy, buttery, and chunky. It filled the belly and warmed the soul. To this day, he makes it whenever my mom isn’t feeling well. She says it always cures what ails her.
