MORNING FOAM FOR MONDAY, DEC. 5 2016: A seven-taster flight of craft beer news, from the fluffy head all the way to the bottom of your roots. …
Reuben’s Brews has released their classic Breakfast Stout and Bourbon Barrel Breakfast Stout in 22-oz bottles for the first time. The classic Breakfast Stout is a imperial milk stout with oats and Kuma Coffee. The bourbon barrel version has added notes of raisins, plums, bourbon and a rich alcohol warming wrapped up with a dry finish from the oak.
It’s been more than two years since we lost Hall of Famer Tony Gwynn far to soon to cancer at the age of 54. Prior to his death in 2014, Gwynn approached AleSmith Brewing Company about coming up with a craft beer in order to embody his spirit and also give back. The result? San Diego Pale Ale .394, named for his career high .394 batting average in the strike-shortened 1994 season.
First released in 2015, The Lost Abbey’s Santo Ron Diego will make another appearance, this time with a slightly different flavor profile. Aged in Rum barrels for 14 months, Santo Ron Diego starts with a base of a dark strong ale, brewed specifically to contrast and accentuate the sweetness of the Rum barrels. The California-brewed craft beer is then rested on cherries, vanilla beans and cacao nibs.
Oregon’s craft beer industry is slowing down after a decade of explosive growth, but a state economic analyst says the outlook is good for neighborhood microbreweries.
Brewdog is an oxymoron: A small craft brewer seeking to become a global presence. Can the Scottish company find a niche in the U.S., where craft-beer lovers prize local roots?
Five edible gift recipes — all made with beer.
Hops make our favorite beers taste great, but apparently, it’s good for our hair too.