#honey Archives – PorchDrinking.com
Honey beer styles are more popular than ever, but they aren’t new. There were several beverages in antiquity that were fermented from honey, many of which have survived today. Mead is fermented entirely from honey, while Braggot is basically a hybrid of beer and mead. In recent history, Belgian brewers have proven adept at brewing Biere de Miel, less a style than a group of beers that incorporate honey. And from there, modern craft brewers have started putting honey into more and more styles.
Poised between Asheville, NC’s booming beer scene and Greenville, SC’s up-and-coming arena lies a somewhat hidden gem of a beer from a brewery on the edge of the Blue Ridge Mountains: Honey Bunny by Swamp Rabbit Brewery. And it’s a beer worth traveling for.
While it has been used for thousands of years in brewing, honey is an up and coming star of the craft beer world. Brewers are becoming more aware of the myriad possibilities it presents. Honey provides multiple potential contributions to beer depending on how and when it’s used in the brewing process and has a dizzying range of flavors. Factors such as terroir, the botanicals visited by the bees, and even the time of year the pollen was gathered all affect flavor. So what exactly does honey do for beer, and why do breweries use it?
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!
Nestled about 50 miles north of Philadelphia in Emmaus, PA, Funk Brewing has been brewing unique and hop-forward brews in eastern PA since 2014. The vast majority of Funk’s portfolio consists of different varieties of IPAs from West Coast to hazy to Nordic; it’s a true hop-head’s brewery.
A while back we featured their Citrus IPA but once a year they up the ante and brew Double Citrus: a bigger, stronger version of their year-round IPA.
Bread and beer have some very obvious connections. Which means there’s always plenty of breweries using bread as a clever ingredient or naming convention. And that is exactly what is happening in Cincinnati, Ohio, with Fretboard Brewing and Klosterman Baking Co.
Big Stouts and Barleywines are typically released in the fall and winter. The cold and sometimes downright freezing temperatures create a perfect atmosphere to drink beers that are more than 12% ABV. So naturally, when Revolution Brewing announced that two big English Barleywines are getting released in mid-July, it turned heads.
ABV 9.5 %
The sun shined brightly on a Sunday afternoon as my girlfriend and I cruised lazily the back streets of Chicago. Through some force of nature, we happened upon the Goose Island Fulton Taproom. Suddenly, those same forces guided us to a parking spot. As we opened the door, we were greeted by kind, soft and welcoming faces. Looking around inside, our DIY intuitions were stirred by the hand-made, Chicago-themed woodwork covering the walls. My eyes were drawn to a wooden barrel repurposed into a water dispenser. What a brilliant idea!
Brewed with honey and the proceeds going to help beekeeping education and training, Goose Island released Bee Squad last Wednesday night at a sold out event at The J. Parker Rooftop.
In the mood for a hot cup of tea, but craving an ice cold beer? Look no further than Wolaver’s Wildflower Wheat! Brewed with pure organic wildflower honey and organic chamomile flowers, this unfiltered wheat ale is as soothing as it is refreshing.
Flown in the checked baggage compartment and somehow managing to not shatter into a million pieces, I was gifted a bottle of this gem from a friend deep in the heart of Texas. He knows I’m a fan of beers from far and wide, and thought to bring one of his hometown favorites to grace my taste buds. And let me be the first to tell you, it did not disappoint in the slightest.