Posts ByPorchDrinking.com Staff, Author at PorchDrinking.com
Harassment, sexism, and discrimination are not new to the beer industry, or any industry. Reports have swirled amongst employees and peers for years with little to no action, but 2021 was the year the dam finally broke.
This year, the beer industry has seen a massive influx of accusations and reports of discrimination, harassment, and even assault as a result of Brienna Allan’s recent Instagram movement. These stories shared on social media pages like Twitter, Instagram, and Reddit, have sent shock waves through the beer industry. And while many of these cases have lead to massive overhauls in personnel, resignations, and overall policy, several more stories of abhorrent behavior continue to emerge including at some of the world’s largest and fastest-growing breweries.
This is a sponsored post courtesy of our friends at Arryved
For over a year, breweries have had to walk a most tenuous tightrope in order to keep their businesses afloat. From weathering recurring shutdowns, to navigating government red tape in order to secure small business loans, massive business plan overhauls, to heartbreaking decisions on staffing, breweries have dealt with it all.
Now as nearly 140 million people in the US have received at least their first round of vaccinations and businesses begin reopening, we thought we’d check in with breweries owners of all sizes to see how COVID has impacted their operations for the long run, and what steps they’ve begun taking to reopen.
2020 is done, but the 2019 virus — COVID19 — remains. Still, we have hope. Hope for normalcy. Hope for progress. Hope for vaccines. Hope, hope, hope. And part of that hope includes a desire to not only return to breweries and drinking with buds, but get back to traveling, learning, and getting involved with philanthropy and societal betterment. The PorchDrinking Staff has provided their 2021 New Beer Resolutions — what are yours? Let us know!
One of the greatest benefits to our “What We’re Cooking” series is that PorchDrinking has the chance to do our own special kind of recipe development. Any chef will show you how alcohol can be present in just about any kind of dish for breakfast, lunch, dinner or dessert but beer is mysteriously underrepresented. However, just like home brewing, it means there’s a world of undiscovered projects just waiting to be uncovered. And Scott Johnson may have found a new beer-tasting seasoning to hit the shelves with Imperial Stout Salt!
As the temps drop, comfort foods take center stage. Editor Meghan Howes submitted this week’s recipe. Her spin on Thai curry will have you salivating!
Meghan grew up with parents who “curried” everything, especially leftover proteins like lamb, chicken and beef. Her father loved to mix his own curry powders, many of them in the Madras tradition. As Meghan got older, and discovered Thai food (her greatest weakness), Meghan’s world opened to a whole new world of curry, and Thai curries were some of the best. Her favorite, by far, is green curry.
As we get closer to Halloween, we’re pulling another recipe out of our archives. This week’s What We’re Cooking recipe comes from former PorchDrinker, Chelsea Mitchell. Made with Southern Tier’s Pumking Imperial and Warlock Imperial Stout, these Pumpkin Cheesecake Brownies will haunt you in the best way possible.
On Halloween, adults are torn between two decisions: eat candy with the kids or drink with the adults. In this edition of What We’re Cooking, Scott Johnson solves that problem by bringing the two elements together through this Hefeweizen Honeycomb Toffee!
Beer and sausage are a happy pair any time of the year, but it seems that fall is when they really shine as a duo. Oktoberfest is an obvious occasion to head to the meat market and peruse the links hanging behind the counter. This recipe from our very own Ana Pelfka swaps a traditional German bratwurst or knockwurst for Polish smoked kielbasa, simmered in Revolution Brewing’s Rev Pils and served with caramelized onions and apples.
After hours of imbibing in the finest German beers and breads of Oktoberfest, a refreshing, fruity treat is ideal way to slow down into the evening.
Rote Grütze, also known as “Red Groats” is a traditional dessert from Northern Germany that is incredibly easy, customizable, and flexible.
The Flanders Red actually provides a lot of the acidity required to cut through all the tannins from the berries. Rodenbach Alexander goes the extra mile with the character from the oak foeders combined with sour cherries.
This week, we’re pulling a recipe out of the archives from our pal, former PorchDrinker Chelsea Mitchell. The batter, when combined with Upslope IPA, is full of flavorful hops and crisps up nicely, giving the avocados a nice crunch. Word to the wise: Frying avocados is no small feat, so proceed with plenty of patience and room for trial and error. In fact, you may want to check out Chelsea’s chronicle of her experience making these morsels of deliciousness before you get started!
In the heat of summer, many of us enjoy grilling outside. This week’s recipe comes from Paul Lewis using his go-to burger recipe. Paul enjoys making things from scratch, which is why this recipe comes with instructions for the bun, cheese and patty. The addition of a Lager, in this case Dovetail Brewery’s Helles Lager, brings out a depth of flavor that will take your burger to the next level.
We know wine and mussels go hand-in-hand but have you considered beer? This week’s recipe is provided by Rachel Morrison. Using an adapted recipe by The Spruce Eats, Rachel added some heat with jalapeño, serrano and even included leeks.
This dish is rich but not overpowering; it is well-balanced and spicy from the additional peppers added and the addition of Belgian beer cuts the heat nicely. This makes for a great appetizer to share with friends as it’s unique and somewhat elevated, though very affordable because mussels are cheap!
As evidenced by the amount consumed annually in the U.S. – more than 18,000 per person by some estimates – chicken wings have a colossal fan base. In the summer months, the grills come out, and there’s nothing quite like grilled wings. Hot weather also calls for alternatives to the classic “hot wings.” This week’s What We’re Cooking recipe comes from Kevin Kain, who says these wings pair deliciously with a Belgian Wit. Enjoy!
This week’s recipe comes from Scott Johnson, our resident home chef. In his household, gumbo was served often, with Scott’s dad using a recipe from Emeril Lagasse that Scott’s brother would later adapt. Turning the standard chicken and andouille sausage gumbo made with white wine recipe into a dark étouffée was Scott’s way of putting his own spin on this Cajun classic.
At PorchDrinking, we have several writers with a sweet tooth, and Karen Mills is no exception. Her Milk Stout Brownies (recipe adapted from Kitchy Kitchen) are the perfect complement for any occasion, rain or shine. Forgot milk, Karen recommends that you pair these brownies with your favorite stout or, in her case, some sort of barrel-aged goodness from WeldWerks.
For this week’s edition of What We’re Cooking, PorchDrinking’s Emma Wargolet provides this Porter cupcake recipe that comes from Betty Crocker and was adapted by Deschutes Brewery using their Black Butte Porter. Emma loves this recipe because it’s easily adaptable, and if you’re short on time, you don’t need to make the frosting from scratch (don’t worry, we won’t tell). These Easy Porter Cupcakes are rich enough without being overpowering, and the beer provides complementary notes of chocolate and coffee. Deschutes’ Black Butte Porter is available year round, so rest assured you can bake off a batch of these cupcakes every season of the year. Enjoy!
Beer, like a great meal, is best when shared with others. This recipe brings that holy trinity of beer, food (in this case the king of foodstuffs, cheese), and people together around one delectable pot of gooey awesomeness. PorchDrinking’s Karl Kalinkewicz has been using this recipe for over a decade as a way to satiate cheese cravings while also hosting an interactive and communal food experience. Invite over your cheesiest friends, crack some beers, duel with your fondue spears over the last morsels of melted deliciousness, and enjoy this delicious recipe provided by Karl!
Beer, with all of its flavors and nuances, can enhance some of your favorite dishes. Many of us at PorchDrinking love to cook, so we’ve rounded up some of our favorite recipes featuring our favorite ingredient: beer.
From beer cheese fondue to easy porter brownies, each week we’ll publish a new recipe for you to enjoy. So without further adieu, here’s What We’re Cooking, a collection of staff-picked cooking with beer recipes.
In honor of the NCAA tournament, the PorchDrinking crew decided to commemorate the greatest month of the year with a little madness on our own. We took each team competing in this year’s bracket and wondered who’d win the Big Dance if we were to compared beer scenes from each school’s city.
Co-Authored by Eric Gorski and Tristan Chan, Photos by Justin Graziano, @BeerBreathCO
While beer festivals have multiplied to point of mainstream adoption, the truly elite continue to thrive and stand tall above the rest. There may be no festival that stands …