Wednesday, August 20, 2014

San Diego, Here I Come! #BBC14

Tomorrow, I'm getting on a plane and heading to San Diego for four days. That's right Dudes and Dudettes. I'm California bound.

While we're on the subject, please take a minute to give some love to my sponsors (on the sidebar at the right) who made investing in this year's Beer Bloggers Conference a reality. Their support, and the support of family and friends, have helped offset the considerable costs of attending and I am so very lucky and grateful.

To my sponsors, your generosity and support is deeply humbling and received with gratitude.

And to all of you who have guided, supported, and otherwise invested in me and this crazy adventure (both online and off): I am so very grateful to be surrounded with such loving family and friends. Thanks, y'all. You're what home feels like.

You'll be able to follow along (if you're into that sort of thing) by checking in with HEYBREWTIFUL on my Facebook page and other inter-related social media. I manage them all on my phone these days, so if you follow one, you pretty much follow them all.

There's a neato Twitter Hashtag Hub you can take a gander at if you're so inclined (no Twitter account required) to see what all the other conference attendees are up to: of course Instagram is alive with #BBC14 chatter too.

While at this year's conference, I'll get the chance to talk, drink, and eat with real live humans, give a five-minute talk about collaborative blogging, and hopefully head back home feeling like this.

Friday is when the official conference starts, but I'll be getting in town the night before. You can read the full conference agenda here:


Friday highlights:
Julia Herz will give the opening talk (which I hope goes something like this), followed by a craft brewer's panel (local), and ideas for bloggers and brands to work together. The evening has us set to spend time at Karl Strauss Brewing Company, with a party to follow at Lagunitas.

Saturday highlights:
Saturday morning's blog-talk (possibly like coffee talk, only with a mild hangover) will be followed by lunch at Yard House, a talk by Ken Grossman, advanced tips for social media (you guys are on twitter right?), and then a tour of Stone Brewing (seriously stoked about that one).

Sunday highlights:
Blogger reports, marketing insights, cooperative blogging panel, and wrap-up.


Thursday, August 14, 2014

Beerside Chatter {Episode 1}

Hi people! I started a new project I'm calling @BeersideChatter because I want to do some more collaborative writing (this blogging can be some lonely stuff y'all). Will you join me?

Tuesday, August 12, 2014

Wild Heaven {On Earth}

Off Covington Highway at the bottom of a dead-end dirt road, opposite the old-timey car mechanic on your left, Wild Heaven's newly opened tasting room and brew space is waiting.

It's a typical Georgia summer, hot and humid and punctuated with sudden downpours. It rained yesterday. And the day before. Eric Johnson, Wild Heaven's brewmaster, is prepping their Fall seasonal, a Marzen brewed with mission figs.

Friday, August 8, 2014

Mary Macrae {A Lady Who Loves Beer}

A recent graduate from Georgia State University, this Gremlin Growlers intern has goals of lobbying on behalf of the beer community. A local Peachtree City Chapter Rep. for GA Girls Pint Out, she's also an active volunteer within the Georgia craft beer community. 

Meet Mary Macrae: a lady who loves beer. 

Tell us about you. Where are you from? How did you end up in Atlanta? Do you think this is your forever home?   
I’m originally from New York. My dad’s job relocated us when I was still fairly young. I can’t definitively say that Atlanta is where I want to be forever, but I really enjoy exploring the city. Over the past few years I’ve been exposed to some of the state’s most interesting places and gotten the chance to meet some really cool people. If I were to leave now, I would definitely miss it.
When you're not drinking beer, you're...

Wednesday, August 6, 2014

{6 Women} + 12 Beers = IPA Day Celebration!

In preparation for International IPA Day (which this year falls on August 7th) I asked five women who love craft beer for their local and all-time favorite India Pale Ales. OK, 6 really--but I cheated and included myself. I can do that, right? 

With a few exceptions--Bell's Two Hearted (and old standby) and Tropic├ília from newly opened Creature Comforts were in quite a few of these ladies' top five picks--most IPA selections were unique. Drink any of these delicious India Pale Ales to celebrate today, or every day! Just not all at once, mkay (#everythinginmoderation)? 

Join the celebration by using #IPAday2014 and tagging any of the Ladies using their handles below on Twitter (or your favorite social media platform). Cheers, y'all! 


Terrapin's Belgian IPA, Monks Revenge 
Athens, Georgia | Style: Belgian IPA (Cabernet barrel-aged)
9.6% ABV | 82 IBUs

"I've had this beer on draft at Trappeze in Athens and in Atlanta at Brick Store Pub. It's an excellent take on the regular Monks Revenge. The red wine is perfectly present. You almost forget you're drinking an IPA."

Thursday, July 31, 2014

{A Brewtiful Pair} Peach Cobbler & Oak-aged Wild Ale

The Beer: Love Child No. 4, Boulevard Brewing Co.

An oak barrel aged wild ale, this limited release from Boulevard Brewing adds a delightful funk to any sweet dessert, and in particular offers a delightful counterpoint to peach cobbler, blending together the bubbly sweet, carmelized peach with wine-like, tart-sour notes from the beer. Based in Kansas City, Missouri, Boulevard was acquired by Flemish family-controlled Duvel Moortgat in 2013.

From Boulevard Brewing: "Oak barrels were used to age the majority of beer used for Love Child No. 4 — with beer aged from 16 months to nearly six years. Another portion of the beer spent 11 months in stainless tanks, souring on Lactobacillus. While very tart, the sourness is short-lived and the beer finishes dry with a trace of oak."

Notes/Commercial Description (from Beer Advocate): "Love Child is made by blending batches of beer, aged for between 11 months and 5 years in whiskey barrels (50%), wine foeders (15%), and stainless steel tanks (35%). The beer gets it's funk from Lactobaccillus and Brettanomyces (the same Brett used in Boulevard's Saison-Brett)."

HB's tasting tips:
 Similar to the Flanders red, the tartness of this beer might be a bit much for those just beginning to dabble in sours. To ease into the complex flavors and mellow the intense tartness of your beer, try blending a portion (up to half) with unflavored tonic water. The result--easier drinking, and more beer to go around. One bomber would be more than enough for a four-person brunch, for instance. Store leftovers like you would an opened bottle of wine, by sealing the open bottle with a cork or wine stopper and storing in the fridge.

There may be no better way to transition from summer to cooler months than with a warm, peach-crusted cobbler and fresh whipped cream. Served with a delightfully sour, peach-colored beer, this brewtiful pair will have you slow down and savor what's left of these long days of summer. The best part of this dessert (aside from the crumbly, gooey, crusty goodness) is that any fresh, seasonally available fruit will work, making this a recipe that will carry you through a year's worth of seasonal eating. 

The Pairing: Peach Cobbler
Pairing by Karie Michele Brown of Beverly Jean Bakeshop

1/2 c. butter
2 1/4 c all-purpose flour
3 2/3 tsp. baking powder
2 1/4 milk

5 cups fresh fruit, roughly
water just to cover (see process)
2 c. sugar

Streusel topping: Karie's streusel topping recipe is top secret, but you can make your own easily by following this recipe. Karie recommends baking the streusel on a parchment lined sheet tray at 350 degrees (12-15 minutes, making sure to rotate the pan halfway through) and using it as a topping for ice cream or freshly cut fruit.


  • Preheat oven to 350 degrees.
  • Combine fruit and half of the total sugar measurement and water (just to cover) in a saucepan. Bring to a boil and simmer for 10 minutes.
  • In a mixing bowl, combine the remaining half of the sugar, flour, and milk. Use a whisk to remove any lumps (the mix should have the consistency of pancake batter).
  • With the butter in the pan you are using for the cobbler, place in the oven for a few minutes to melt.
  • Once butter is melted, remove your pan from the oven and without mixing, pour the batter into the baking pan (do not mix!).
  • Pour the fruit and sauce mixture evenly across the top of batter--do not mix.
  • Bake for 20 - 25 minutes, until the top is golden brown. The juices will be bubbling straight out of the oven, so allow to cool and set. Serve as needed.

Desserts and plating courtesy Karie Michele Brown, Beverly Jean Bakeshop

Chef Karie recommends Pairing the Love Child No. 4 amplifies the peach notes of the cobbler, and tames the sour notes of the ale. Best baked and served on the same day, adding freshly whipped cream or vanilla ice cream keeps this dish in the classic Southern style. Add some fresh mint leaves for presentation or for a refreshing flavor addition. For the streusel, use it as a topping for the cobbler, or serve on the plate as a bed for ice cream (a Chef’s trick to keep ice cream from melting too quickly once hitting the plate).

More suggestions:
Looking for more peachy goodness to go with your Love Child? Try any of these other suggested food pairings with this wild ale that are certain to get your drool on.

The B.L.P.
by KitchyKitchen
Peach Cobbler Mug Cake
by Cooking Classy
Easy French Toast Sticks
by Just a Taste


I like food. I like beer. Together, they make a brewtiful pair. Do you have a brewtiful pairing you'd like to see featured on this site? Leave your comments below or let your opinion be known via Facebook, Instagram, or Twitter.

Tuesday, July 29, 2014

{Brewtiful} Sponsors: July

My sponsors for the month of July generously donated in support of HEYBREWTIFUL. Extend them my thanks by visiting their links below. For more information on becoming a sponsor for 2014, visit the link here:

Sponsorship makes possible the ongoing travel, writing, web-hosting, and photography you see here, which is otherwise wholly a labour of love. You can extend your support by becoming a sponsor, visiting the affiliates listed in the sidebar, or commissioning written or photographic work from our founder: send queries to heybrewtiful{at}gmail{dot}com.

Good beer deserves good food, and as a supporter of the local food service community, I encourage you to support the good people at The Giving Kitchen who make it possible for members of the food industry facing hard times to afford medical care, housing, and other expenses in times of need (read more).

{July's Brewtiful Sponsors}

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