Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Earlier this year Brewery Ommegang in New York released Iron Throne Ale, the first in a series of beers inspired by Game of Thrones, the hit HBO television show.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
We got a beer in at Arrowine last week that we’d never seen before in Virginia: Green Bullet, a “Triple IPA” from Green Flash Brewing Company in San Diego.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
It only hit me the other day that for all of the ‘Beer 101’ we’ve done over the past couple of years, I hadn’t written a full-on Pumpkin Ale column yet. Last year I did a recap of a Pumpkin Beer tasting held at my home with friends, but that was it. With all of the talk about the early release of Pumpkin Ales this year, it’s worth taking a few moments to look at the surprisingly long history of Pumpkin Beer, dispel some of the myths about it, and revisit how ‘seasonal creep’ happens with beer — a topic I initially got into with this column last year.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
The joy of being an enthusiast, no matter your interest, is in perpetually discovering new things.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Sometimes in a job like mine, something comes along that fills a need you weren’t even sure you had.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
This past week saw the 2013 edition of DC Beer Week, a celebration of all things beer in the Nation’s Capital.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
Jasper Hill Farm, the innovative and progressive farmstead cheesemakers and cheese agers out of Greensboro, Vermont have taken the coveted Best of Show award from the 2013 American Cheese Society Conference for their washed rind cheese, Winnimere. The competition was held in Madison, Wisconsin last week in conjunction with many cheese educational sessions and seminars.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
World famous Swiss affineur Rolf Beeler, the great Swiss cheese importer Caroline Hostettler, and the author of Fromages Suisses, Dominik Flammer, all say Willi Schmid is the best cheesemaker in Switzerland. But I needed to understand for myself, what makes him so great? After spending two weeks with Willi Schmid and his crew at Städtlichäsi creamery in Lichtensteig, Switzerland, I came to understand what makes this cheesemaker and his cheese so special.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Many of the rare beers I offer are not only on the strong side, but can often come in larger bottles as well. A 22 oz bomber isn’t a great feat when tackling a 5-6% Pale Ale or IPA, but 750 mL wine-bottle size beers clocking in at 10-15% ABV or higher take some doing. I get asked all the time: “How does someone drink all of that?” Well, the answer is most of the time, we don’t.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
On a recent trip to Manhattan, I found myself in a hairnet scrubbing my hands and arms over a knee-operated stainless steel sink. A moment later soapy, hot water rushed under my shoes. I was in the sanitary “make room” of Beecher’s Handmade Cheese, a Seattle-based producer of artisanal cheese, with Dan Utano, the head cheesemaker and Colleen Levine, author of the cheese blog, Cheese and Champagne. Dan generously gave us a tour inside New York’s most ambitious creamery and some insight into the challenges and rewards of making cheese in the country’s most populated city.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
July is already here, and the weather here in the D.C. area has settled into the combination of heat and humidity that we’ve all come to know and… well, we’ve just come to know it. There are the ‘songs of the summer’ and blockbuster movies of the summer, but I feel like I’ve just found my beer of the summer.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
Winter is, by far, the busiest season for cheesemongers. Holidays and family gatherings call for great food and cheese is always invited. The quieter summer months, on the other hand, allow cheese professionals to visit farms and creameries, attend cheese conferences and food shows, and compete in cheese competitions.
