When most people think of traveling to Mexico they think about the typical sandy beaches and all-inclusive resorts that line both coasts. While that’s all well and good, there’s an exploding culinary scene happening inland, one that would surprise even the most critical food and cocktail connoisseur. Quite frankly, Guadalajara is one of the most creative food scenes on the planet right now.
It wasn’t always like this, in the past Guadalajara was known for earthen ceramics and mariachi bands, not exactly a creative oasis. But things started changing, with artists, chefs, architects and designers discovering a city ripe for innovation. Being inland also means Guadalajara has immediate access to fresh vegetables, meats and of course the nearby agave fields and the world-class tequila produced within.
This combination has led to some exciting bars and restaurants teeming with new flavours.
Hueso means ‘‘bone’’ in Spanish, and as the name implies, the interior walls of this restaurant in a restored 1940’s Modernist house in Colonia Lafayette are littered with more than 10,000 animal bones. While this may sound gaudy, it actually takes on this surreal quality and feels incredibly minimal despite the excess.
The approach to food and beverage is just as bold. While it is fairly meat heavy, as to be expected with a restaurant named “bone”, the dishes are prepared with precision and offers a range of unique flavours like mole octopus, lamb, duck, braised beef and the like.
On the complete opposite end of the spectrum from the polish of Hueso is this small mezcal bar which leans into its eclectic style hard. There’s a mural of a retro tour bus, a D.J. whose stylings float from electronic to mambo and of course a dedicated bar serving dozens of varieties of mezcal. The literal name of the bar is “Stop suffering. Drink mezcal” and there are bottles from all over Mexico to sample. This is a lively spot, and one that allows you to dip your toes into the nightlife of Guadalajara without diving in head first.
Just because Guadalajara is inland, doesn’t mean chefs aren’t making good use of the oceans on either side of the country. Elena is a beautifully lush restaurant focused on seafood, much of which is slow cooked over a wood fired grill. As with Hueso, the grilled octopus is an absolute delight and pairs exceptionally well with any number of their made-to-order margaritas (top shelf tequila of course).
Just a few doors down from Elena is Cerveceria Union, a cozy spot to kick back and order a couple of pints of craft beer produced in Mexico. While you can still order familiar options like Goose Island, I highly suggest trying any of the number of artisanal beers on the menu, which can range from light lagers, red ales and yes even some stouts. Mexico is producing far more than Corona and it’s worth getting to know some of the smaller breweries on offer.
Nestled in the arts district of Tlaquepaque, Casa Luna feels as if you’ve walked into a fairy tale ala Alice in Wonderland. The beautiful dining area is adorned in glass sculptures, fresh flowers and garden fountains; there’s so much light and earthiness, you’ll have to remind yourself that you’re sitting inside and not out.
The food and drink is just as delightful, like the hot stone bowl queso or the cocktails served in intricately designed bowls.
Taking a break from the city is as easy as hopping on a train for the day. With the agave fields just over an hour outside the city, there are a few train tours that will lead you right to the heart of tequila. Herradura Express is the best of the bunch; not only do you relax in luxury and have cocktails and food catered on the way, but you are given a full tour of the region’s sole remaining working hacienda, established in 1870. One of the highlights is a walk through la taberna, the original 19th century distillery that remained in operation until 1963 and is a window into the past, and provides context to the significance of tequila production to the region.
Lastly, a trip to Guadalajara would be incomplete without a visit to the Hospicio Cabañas, a UNESCO world heritage site and the home of a superb series of murals, now considered some of the masterpieces of Mexican art. They are the work of José Clemente Orozco, one of the greatest Mexican muralists of the 20th century. Beyond Orozco’s striking murals, there are a number of rotating modern art exhibits and is truly a pleasure to roam through its various courtyards and walkways.
It may not feel like it, but Spring is just a few days away and it’s only a matter of time before we’re once again enjoying those long summer nights and patio days.
Breweries are already gearing up for the warmer weather, with some excellent new additions to their seasonal lineups for Spring time. Here are a few of the can’t miss beers to snag before they’re gone!
Boombox & Superflux: Pablo Esco Gnar
What better way to kick of spring beer season than with the mythical “White Whale” of BC craft beer. Pablo is the stepchild of two of the best IPA producers in the province, and this dank Northeast IPA is powerfully good. This hasn’t made the rounds since 2016, so beer nerds are rightfully excited about this release. If you find yourself face to face with Pablo, make sure you’re taking it home.
Steamworks: Tart IPA
Sticking with the theme of mashups, Steamworks’ latest beer in the illumination series is a combination of a westcoast IPA and a sour. Bold yet balanced, this beer features loads of juicy hop flavours & aromas combined with a puckering tartness on the finish.
Strange Fellows: Tigertail Saison
A new limited release from the ever brilliant Strange Fellows, this saison is bright and spicy. Brewed with sweet orange, lemongrass and star anise, this is definitely one worth picking up and holding onto a nice warm day in spring.
Field House Brewing: Collaboration IPA Series
This may be a bit of a cheat, but seriously all four of these collaborative IPA’s are delicious. From first to last there’s the Aussie IPA with Backcountry, Japanese IPA with Powell Street, Mexican IPA with Yellow Dog and finally the Nordic IPA with Superflux. If you’re lucky, you can get the entire four pack still at the brewery for $35.
Brassneck Brewing: Synesthesiac Hazy IPA
If you hadn’t heard, Brassneck is finally available in cans and the Synesthesiac is one of the best up for offer at the moment. It’s another hazy IPA that has a bold juicy flavour and brewed with Amarillo and Eldorado hops.
Powell Street Brewing: Lemonade Stand
Shifting away from the IPA’s for a moment, this berliner style ale is like sipping lemonade on the porch. With lactose and vanilla paired with lemon and lime this beer is tart and refreshing, exactly the kind of beer needed for spring time.
Most of these will be available at the breweries themselves, but many are also available at select private liquor stores as well.
There’s no shortage of places in Vancouver to enjoy a pint of local beer. Drinkers are spoiled in Vancouver with the wealth of options including cozy or stylish brewery tap rooms, pubs or restaurants that cater the the beer lover. But Bells & Whistles has managed to find a way to stand our from the crowd.
Located at 3296 Fraser Street, the beer hall (don’t you dare call it a pub) already benefits from the ‘cool’ factor of being in very close proximity to well reviewed Savio Volpe, Matchstick Coffee and Crowbar (one of my personal favourite cocktail bars). But, rather than just resting of the laurels of being in a good area, Bells & Whistles has taken a very dedicated approach for both their design and beer program.
It’s clear right from walking in that they’ve taken a minimal and clean approach to the overall aesthetic of the space which is complimented by the floor to ceiling windows bringing in plenty of natural light. The walls are adorned with the frequently rotating tap offerings which encourages drinkers to look around the restaurant for the best taps on offer. They’ve also smartly only positioned a few TV’s in central points, making it more of a social space rather than a “stare at a glowing box” style drinking establishment.
The real star of the show here is the beer, which has been carefully curated to provide something for everyone. There are some regular taps, including offerings like Backcountry Brewing in Squamish, Four Winds and Bomber which are sure to satisfy the casual drinker; but for the dedicated enthusiast, the rotators and tap takeovers are absolutely killer. Bells & Whistles has taken the approach of attempting to source some of the rarest beer in the province, and sourcing hard to find beer from other provinces, within the US, and internationally.
As an example, Superflux, one of BC’s hardest to source brewers is regularly on rotation along side other brewers like Pfriem and Boneyard. Recently they’ve hosted a series of tap takeovers to celebrate collaborations from Field House or feature beer from Quebec brewer Brasseries Dunham.
Granted, a glass of these rare brews are going to set you back a little more than the average drinker will be used to. As an example, a 16oz glass of the recent Brasserie Dunham features were in the range of $11.50. But that’s not really the point; if you’re on the hunt for beer you’d otherwise not be able to drink in Vancouver, chances are you’re likely to shell out a few extra dollars to enjoy it.
While there are cocktails and wine available, Bells & Whistles truly shines in the beer department. If you’re looking for a venue that isn’t a dark, dingy sports bar with a great selection of unique beer, this is the place to be.
Check out their upcoming events list to see what tap takeovers are coming up. They are generally on a first come, first serve basis so if there’s something you’re absolutely set on tasting, better to get there early than risk having it tapped out.
Look I get it, Guinness has cemented itself as THE official beer for St. Patrick’s Day. People love it, and it’s very well deserved, but there are alternatives outside of that classic pint that could also peak your interest should you want something a little different.
There are options galore, whether we’re sticking with the dark stout or moving into more lighter territory, or perhaps even choosing to go for a cocktail rather than a dram of Irish Whiskey. While it may be easy to lean on the Guinness, take these alternatives a whirl instead.
Innis & Gunn Kindred Spirits
This unique offering brings together the Irish and the Scottish to celebrate their joint Celtic heritage. Innis & Gunn and Tullamore D.E.W. Irish Whiskey, have collaborated for the first time to create Kindred Spirits, a limited edition Scottish stout aged using triple distilled Irish whiskey barrels.
Porterhouse Oyster Stout
Yes that’s right, substitute your classic Guinness for another Irish born stout, but this one has a little more of a creative spin. A superbly balanced brew, smooth and rounded without being bland, there’s sweetness derived from fresh oysters shucked into the conditioning tank.
If you’re looking for something refreshing, rather than powerful, this blend of citrus and Whiskey pairs nicely.
2 oz Irish Whiskey
0.75 oz Orange curaçao
0.25 oz Sherry
1 dash Orange Bitters
Method: Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled Martini glass. Garnish with a flamed orange peel.
The Irish Derby
This is a spin off a classic recipe that originally called for Bourbon. The substitution of Irish Whiskey adds a little more heat to the palate while still maintaining the original style of the cocktail.
1.5 oz Irish Whiskey
0.5 oz Sweet vermouth
0.5 oz Orange curaçao (can sub with Cointreau)
0.5 oz freshly squeezed lime juice
2 dashes Angostura bitters
Method: Add all the ingredients to a cocktail shaker with ice. Shake for 20 seconds and strain into a chilled cocktail glass. Garnish with lime peel.
While not necessarily “craft”, Magners is easy to find and a good representation of the growing cidery industry in Ireland. If you can find more niche cider from Ireland then great! Otherwise this offers a medium sweet taste with lively carbonation and juicy yellow apple flavours lingering on the finish.
Beer is a lot more temperamental than you may think. The right glass wear, and the right temperature are critical to ensuring you get the most out of your pint. Just like Goldilocks, beer has to be juuuuust right for that perfect pour.
Before we jump into what the right temperatures are for which beer styles, it’s important to understand why this is a critical component. While marketing may have you believe that beer should be “Ice Cold”, a colder temperature can be detrimental to the experience. The biggest issue with beer served too cold is the way the temperature masks many flavors and aromas. Cold temperatures slows the volatilization of aromatic compounds causing them to linger in the beer. By not releasing these compounds, it dramatically changes the flavor and aroma of the beer, sometimes to the point where it may come across as thin and tasteless. This is actually a positive for macro-beer producers who don’t have much flavour to fall back on, so the ice cold refreshment is the selling point.
Warm beer, on the other hand, allows for more flavors and aromas to come to the forefront, but as beer approaches room temperature the sensations from hop bitterness and carbonation can decrease, which can lead to an almost flat-tasting experience. Plus, warm beer just isn’t an enjoyable experience.
So with that out of the way, here are the optimal temperatures for serving different beer, according to the American Homebrewers Association.
AMERICAN MACRO LAGERS
As previously mentioned, the selling point here is refreshment, not taste. Go cold — anywhere in the 33- to 40-degree Fahrenheit range is suitable. This is around your average refrigerator temperature, with 33 degrees being near freezing.
PALE LAGERS / PILSNERS
For lagers and pilsners, 38 degrees should be the lowest point. Anywhere up to 45 degrees is acceptable, with hoppier beers benefitting from the warmer temperature.
CREAM & BLONDE ALES
As with pilsners, cream and blonde ales benefit from a temperature between 40 to 45 degrees which helps bring out their light body and grains.
For the most part, these cloudy, yeasty brews are best served between 40 and 50 degrees. With a hefeweizen, which has heavy yeast-driven banana and clove aromas, closer to the 50 degree mark is best.
AMERICAN PALE ALES & IPAS
Welcome to the zone that can swing wildly depending on the individual characteristic of the beer. A general rule of thumb is to serve an APA or IPA around the 45 to 50 mark, but depending on the beer’s balance, alcohol level, and hop composition, it could rage as high as 55.
BELGIAN PALE ALE & ABBEY TRIPELS
Belgian pale ales and tripels are slightly different than their dubbel and quad cousins. These beers tend to be bottle conditioned and as such, work better around the 40 to 45 degree mark.
BELGIAN DUBBELS & QUADS
These big boozy Beligans have a lot going for them, and a warmer temperature is certainly going to help bring out the flavour. Dubbels and Quads benefit from this warmest temperatures of the bunch, ranging from 50 to 55 degrees.
Dark lagers, because of the variant properties from general lagers, require a little warmer temperature to help bring out the malt flavour. Rather than serving in the high 30’s/low 40’s these instead should be around 45 to 50.
Conversely, nitro stouts because of the nitro infusion, should be served slightly cooler than a general stout or porter. Nitro stouts benefit from the 40 to 45 range.
STOUTS & PORTERS
When dealing with a porter or stout, a warmer pour is going to help bring out the robust elements like coffee, chocolate and oatmeal. Between 45 and 50 is best, but something like an imperial stout or porter will benefit from even warmer temperatures.
LAMBICS & SOURS
Lambics and sours come in a wide range of forms, so too are the temperature recommendations. For something like a Gose, a lower temperature around 40 makes sense; while lambics with strong fruit notes tend to sit somewhere in the 45 to 50 range. When it comes to sours, the warmer the temperature, the more of the funk flavour is going to come through, so a cooler temperature is going to subdue some of that oomph. It’s really up to the drinkers preference of sour power.
Finally, cask ales due to their lower carbonation should also be served fairly warm. Somewhere in the range of 50 to 55 will help bring out more of the subtle flavours being achieved through this process.
Tasting experiences are the most intimate ways of experiencing the true flavours of certain wine and spirits. While most producers offer tours at their distilleries, wineries or breweries, there are a few that inevitably rise up to the top. These are the producers that have gone the extra mile to make your tasting experience completely unforgettable, and you’ll be raving about the experience for years to come.
Here are a few of the world’s most unique experiences, offering more than just a sip of some expensive spirits.
Imagine a serene train ride through the rolling agave fields of Jalisco, to one of the last standing traditional Tequila haciendas in Mexico. A luxurious 90 minute train ride, complete with complimentary food and beverage service begins the tour until you arrive at Casa Herradura, set against the unforgettable backdrop of Volcán de Tequila.
After a complete tour of the 140 year old distillery, guests are treated to a full lunch with live entertainment before getting back on the train for the return trip, of course with cocktails and more incredible views of the agave fields.
The Scotch Whisky Experience would be the brainchild of Willy Wonka had he been interested in Whisky more than chocolate. The world’s largest private collection of whisky is here on full display, and you get the chance to experience the production of whisky in the comfort of your very own whisky barrel cart. Go for the ultimate experience; at three hours you get the full tour, five whisky tastings and a three-course Scottish tasting meal.
Taking a love of beer to an extreme, here you can indulge your senses with everything Lager by not only partaking in a traditional Czech beer that has been around since 1574, but also dipping your sore muscles into a beer filled bath. This full service spa incorporates several elements of beer into the experience, including beer infused massage oils; finish the day off by spending the night in this 16th century manor. Truly an experience that you won’t forget.
I’m willing to bet you didn’t know that the world’s oldest spirit producer comes from Amsterdam. The House of Bols has been in production since 1575 and their Genever (an early precursor to Gin) stood at the basis of the cocktail revolution in 19th century America. An hour long tour takes you through the rich history of the brand, and the impact they’ve had on the development of the spirits category, which culminates in a personalized cocktail at their specialized ‘mirror bar’.
About an hour’s drive from Dubrovnik, wine lovers can quite literally dive into this tasting experience. The wines, stored in tightly-corked amphorae, are aged for one to two years in a sunken boat that acts as an underwater cellar. Wine lovers have the chance to dive down into the Mediterranean depths to see the winery in action. According to the owners, the ocean’s naturally cool temperature and complete silence vastly improves the quality of the wine.
Japan has some of the most interesting food and drink available, and when it comes to alcohol, it doesn’t disappoint. Yogurito, is one of the strangest liqueurs out there, but is also surprisingly good.
This tangy, yogurt-based liqueur spans a number of countries before making it to Japan. Made in Holland and bottled in France, Japan is the only true market for this strange liqueur. While it obviously is meant to taste like yogurt, don’t expect it to provide some hidden health benefits. Suntory makes it clear that “Yogurito is made from yogurt and tastes like yogurt, but is not yogurt. We cannot say that it’s healthy.”
Yogurito can be drunk straight but most people mix it with orange or pineapple juice, it offers a fruity-creamy sweet drink that is actually quite popular. There is even a strawberry version, for those looking for a little more fruit flavour.
At 16 percent ABV, it’s not exactly the highest proof alcohol out there, but it does offer something different than your typical fare. Yogurito is easily available across Japan, but if you’re looking for a substitute, Bols makes a yogurt liqueur that is similar in nature. You could try these two cocktails:
Yogurito & Orange
1 oz Yogurito
3 oz Orange juice
Method: Combine Yogurito and orange juice in a cocktail shaker and shake with ice. Strain into a highball glass with ice and garnish with an orange peel.
1 oz Yogurito
3 oz Ginger ale
Method: Pour Yogurito and ginger ale into a highball glass filled with ice. Stir to combine and add mint as a garnish.
With the Academy Awards nearly here, it’s time to start planning the cocktails worth serving during a stylish viewing party. These five recipes will ensure that you’ll be drinking something just as chic as the stars; from bubbles that involve a gilded touch, to twists on the best picture nominees, drink up and cheers to this year’s Oscars.
The Front Runner
We’ve all got our favourite front runners when it comes to the award categories, but most everyone will be able to agree this cocktail has a good shot to be the best in show.
1 1/4 oz Georgian Bay Gin
1 oz Pimms No.1
1/2 oz Rosemary Syrup
1 oz Lemon Juice
3 Dashes Angostura Bitters
Apple and lemon slices
Method: Fill a mason jar with ice and add Gin, Pimms No. 1, rosemary syrup and lemon juice. Top with ginger beer and add Angostura bitters, stir. Garnish with apple and lemon slices.
Campari By Your Name
Before the big night, all the Oscar nominees had a chance to get together during the official Oscar Nominee Luncheon. During that luncheon, cocktails themed for each nominated picture were served, including the Campari By Your Name (Call me by your name).
1 oz Campari
1 oz Sweet Vermouth
1 oz Fresh grapefruit juice
1 1/2 oz Prosecco
Method: Stir the Campari, sweet vermouth and grapefruit juice in a cocktail shaker filled with ice. Strain into a chilled coup glass and top with prosecco.
As a tribute to Sally Hawkins silent and powerful portrayal of a woman falling in love with a fish-man in Shape of Water, bartender Zak Doy has incorporated seafood into a classic Caesar.
1 oz Gin
2 Dashes Hot Sauce
2 Dashes Worcestershire Sauce
5 Grinds Fresh Cracked Black Pepper
1 oz Clam Nectar
3 oz Mott’s Clamato
Clam for Garnish
Method: Rim glass with celery salt, add all ingredients to a glass filled with ice, stir and garnish with a clam.
The After Party
Everyone can celebrate with this winning cocktail which brings a fresh golden flavour to the evening.
1.5 oz vodka
.75 oz apricot liqueur
.5 oz lemon juice
Sparkling wine to top
Method: Combine vodka, apricot liqueur and lemon juice in a cocktail shaker, shake with ice. Strain, top with sparkling wine and garnish with lemon peel.
The Clase Azul Hour
Inspired by Best Picture nominee “The Darkest Hour” this is one of the official cocktails for Elton John’s after party, one of the hottest tickets in town on Oscar night.
1.5 oz Clase Azul Plata tequila
2 oz Fresh Orange Juice
1 oz Agave Nectar
2 oz Fresh Raspberry Juice
Method: Add the tequila, orange juice and agave nectar to a cocktail shaker filled with ice. Shake for 15-20 seconds. Pour the raspberry juice into a old fashioned glass with ice. Slowly strain the shaker mix into the glass, keeping the raspberry juice and mix separate. Top with raspberry garnish.
When you ask a craft beer geek what their favourite beer is, you’re likely to get an answer somewhere along the lines of “that juicy, dank northeast IPA” or the “brett barrel aged lambic”, but what you’re unlikely to hear is the word “pilsner.”
Why is that? It’s not that pilsners are a good beer, there’s a reason they are one of the most popular beer styles in the world, but pilsners tend to have the reputation of being limited, uncomplicated and just not interesting. But what if the problem isn’t the beer, but the way you’ve been drinking it?
Pilsners are infinitely better when slow poured. Just like a proper pint of Guinness, a pilsner benefits from the longer time taken to finish. It’s a long standing German technique that softens the beer’s carbonation and opens up its delicate flavors. For breweries that make German-style pilsners, it’s a point of pride to pour the beer this way. But you’ll have to be patient, the slow pour takes up to seven minutes for a proper pint.
How to Slow-Pour Prima Pils - YouTube
If you’re too lazy to watch the video above, which in that case you may be too lazy to slow pour, then here’s the rundown:
Begin by aiming the pour for the center bottom of a pilsner glass glass so the foam bubbles up, it feels counter intuitive to pouring a beer, but let it foam. After a few minutes when the foam has dissipated a bit, pour a second stream of beer into the glass until the foam reaches above the lip of the glass. Ideally, a few more minutes would go by, during which time the foam would settle. Finally, the beer is topped off. This should take anywhere from five to seven minutes, depending on your patience.
The slow pour changes the flavour in a number of ways. One, it warms the beer, so rather than being ice cold it’s served at just over room temperature. Second, By slowing down the process, the foam sits for a couple minutes between each of the top offs, and it dries a little bit becoming more structured and stable.
Overall, it’s a drastically different experience than cracking open a cold one and pounding back a fairly tasteless, but crisp beer. Next time you consider a pilsner an unassuming beer, try a slow pour, I guarantee it will change your mind about this timeless beer style.
I can’t think of anything more exciting than pairing my love of great beer with my love for travel. I’m always searching for local beer wherever I go, but the thought crossed my mind “what if I didn’t have to search at all?” That’s what lead me on the quest to find the best beer hotels in the world. Where at the end of a long day of exploring, you can just kick back, relax and have the best beer the area has to offer right at your bedside.
Looks like I wasn’t the only one who thought this was a good idea. There are a number of great beer hotel options around the globe, and that number is growing. Out of everything that is available, there were a few standout options that are just too good not to stay at:
These guys basically have the market cornered when it comes to beer hotels along the Pacific-Northwest. Not only are they a beloved brewer, but all their hotels are these cool retro style buildings with unique twists. A new one is set to open in the spring in Kalama, Washington and the three-story, 30,000-square-foot property will have 40 lodging rooms, a brewery, restaurant, rooftop brewpub and gift shop, as well as meeting space. The building will be modeled after the historic Pioneer Inn in Lahaina, Maui, with tropical and native touches blending with elements of Kalama’s history. Oh and don’t forget plenty of beer!
The Dogfish Inn on beautiful Lewes Harbor, Delaware is a very off-centered place. Designed with beer and nature lovers in mind, it’s a centralized base camp to explore the brewery’s Rehoboth Beach brewpub and Milton production brewery.
Only 11 breweries in the world make true Trappist beer, and Belgium’s Orval is one of them. This is not your typical beer hotel, but in fact a working monastery. The onsite guesthouse is a place of spiritual reflection where the rooms are modest and silence is requested. The brewery itself is closed to the public, but don’t take that as a sign to pass up a very unique experience in one of the few true Belgian beer monasteries.
This Czech hotel is a fairy tale for beer lovers. We’re talking about a 16th century manor furnished with antiques that’s been brewing since 1574. Lagers are piped directly from the tanks to your glass, but here’s the best part, they have a full service spa that focuses on incorporating beer into the treatments! We’re talking beer baths in giant wooden tubs and massages using beer oils. Come On!
Not to be outdone, the Norwegians have built a stunning hotel embracing the Viking way. The hotel comprises of a restaurant, café and Ægir BrewPub, and is surrounded by gardens and parks with magnificent mountains, a beach and boat life nearby, and boasts views over the fjord. The brewery is inspired by Norse mythology and reminiscent of a stave church. Inside are driftwood walls, dragon heads and a feature fireplace, along with some award winning Norwegian beer.
Technically this isn’t open yet (mid-2018), but it’s an ambitious project that had to be included. In addition to the 99 rooms and incredibly wide array of Stone beers that will be on tap, archive special release beers and unique casks will be periodically tapped at the three on-site bars. Hotel amenities will be equally beer centric, epitomized by the availability of a complimentary Stone beer immediately upon check-in and in-room growler delivery service.
Another as yet to be opened hotel, but this one is seriously exciting. The recently opened brewery for Brewdog in Columbus, Ohio is the home to this concept, where guest will sleep right alongside the sour beer program. This was actually funded in part by a successful Indiegogo campaign which raised over 400% of its goal. Timing on this is TBD.
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