Issue: May June 2010
Features
2010's Best New Gastropubs
by: DRAFT Staff
Three recently opened spots have breathed new life into the old gastropub concept.
Cinco de Mayo, the Modelo Way
by: DRAFT Staff
Grupo Modelo generously spreads beer love across our nation for Cinco de Mayo, bringing Negra Modelo and Modelo Especial on draft to a bar near you. We caught up with Grupo Modelo’s brewmaster Cesar Martínez Guzmán in Chicago, where he’ll be spending his first Cinco de Mayo in the States.
Hog Wild in Portland
by: Erin de Jesus
The country’s most prolific beertown may be suds-soaked, but Portland’s second love is in the mud.
Traveling Saison Road
by: Joe Stange
How to visit Belgium’s traditional farmhouse breweries
On Tap
DRAFT PICK: The Lost Abbey Angel’s Share Grand Cru
by: DRAFT Staff
Your 2006 vintage of The Lost Abbey’s Angel’s Share may be long gone, but luckily, brewer Tomme Arthur saw fit to salt away a barrel.
Goal-Oriented: Top Spots to Catch the World Cup
by: Marc Lancaster
There’s no better way to experience the world’s most popular sporting event than to surround yourself with true believers. Whether you’re diehard enough to recite the starting lineups of both Slovenia and Slovakia or a novice unable to decipher the offside rule, you can’t go wrong at these spots.
Mexico’s Beer Market Bandit
by: Craig Outhier
Cerveceria Minerva’s Malverde pilsner is gaining notoriety south of the border.
Pig-Centric Portland
by: Erin de Jesus
Where to go for pig in Portland.
The Sound of Brew-sic
by: DRAFT Staff
At Founders, big brews and big bands go hand-in-hand.
The World Cup: A Primer
by: Noah Davis
DRAFT staffer Noah Davis tells you everything you need to know about this summer’s World Cup
Top 10 Natural Disaster Beers
by: DRAFT Staff
Don't mess around with Mother Nature's wrath unless it's served ice cold and in a bottle.
What’s in a Name? Trade Route Brewing
by: Christopher Staten
Beer inspiration doesn’t always come from the nearest hop field. Take, for instance, Trade Route’s Joe Valvo, who discovered his muse on a cutting board.
Trek
8 Hours in Philadelphia
by: DRAFT Staff
Beer lovers will swarm the City of Brotherly Love on June 4 for Philly Beer Week, and they'll be thirsty. We asked Mark Edelson, founder and director of brewery operations for Iron Hill Brewery, to give us a personal tour of the town dubbed America's best beer-drinking city.
Taste
4 Awesome American Oyster Stouts
by: Jessica Daynor
According to British bar lore, publicans added local oysters to their stouts to make them distinctive -- rather than give beer a briny taste, the shellfish deposit sea salt and minerals. Now, a few brave brewers Stateside are doing the same.
A la Beer: 8 Ingredients or Less
by: Christopher Staten
We turned to those who truly understand the power of beer -- chefs who man the kitchens at some of our nation’s best brewpubs -- to use our favorite beverage in super-simple meals. With six other ingredients at their disposal, they whipped up diverse dishes you can master tonight.
America’s Biggest Bites and the Beers that Go with Them
by: Chris Connolly
We sought out the biggest real-world, on-menu items we could sample for ourselves. So are you hungry? Really hungry? Great. Then tie on your best bib, put a bucket in your trunk, and dig in.
Burger-lovin’ Breweries
by: DRAFT Staff
Burgers and beer? Life don't get much better than this.
Chow Champions
by: Chris Connolly
Not afraid of big food? Sidle up to these three trough challenges and you may just eat for free.
Morning After: Indianapolis
by: Caroline Mosey
Thousands of IndyCar fans will race into town this May to catch drivers burning serious rubber at the Indianapolis 500. But there’s plenty to cheer about beyond the racetrack. Whether you’re looking for a place to nurse last night’s damage or just need a bagel with shmear, this city’s got it. Here, the lowdown on where to score a breakfast that’ll restart your engine.
Nuevo Cocktails
by: Jennifer Litz
Tangy, salty and savory Mexican concoctions are taking the place of the tired tequila shot.
Our Favorite Oyster Eateries
by: Jessica Daynor
Four oyster eateries where you won't go wrong.
Pairs: Beer & Cheese
by: DRAFT Staff
We asked Justin Philips, co-owner of the Beer Table in Brooklyn, to school us on the art of beer-cheese pairings. A veteran of beer and cheese -- Beer Table hosts regular cheese events, as well as other special pairings -- Philips proves it’s time to stick the cork back in the vino with these 10 beer-cheese marriages.
Secret Ingredient: Peppers
by: DRAFT Staff
Whether it’s chipotle, jalapeño, or a healthy splash of Tabasco sauce, chili beer’s spotlight ingredient brings on the heat. Depending on the type and quantity of ingredients, these brews run the gamut from smoky to tongue-warming to all-out nostril-flaming fire. New to spicy beer? Try these on for size.
The Best Burger & Beer Spots
by: Ciara LaVelle
The marriage of burgers and beer has proved everlasting; now, bars and restaurants are dedicating entire menus to the pair. Ciara LaVelle steers you to the nation's best; we point out a few burger-inclined breweries along the way.
The Big Cheese
by: DRAFT Staff
Get schooled on the art of beer and cheese pairing at these choice spots.
The Only 6 Oysters You’ll Ever Need to Know …and what to sip with them.
by: Jessica Daynor
Yes, they’re slimy. Yes, they’re salty. And yes, they’re definitely aphrodisiacs. But one thing oysters are not is the same.
Wild Thing
by: Laraine Perri
Wild mushrooms are largely cultivated these days, but what about the cup of hefeweizen that’s poured into this creamy, dreamy risotto? That’s most definitely wild