We love cheese at Formaggio Kitchen, but we also love our beer.
You’ll catch a lot of us on the staff stopping by local beer tastings, seeking out new and hard-to-find bottles, and regularly checking out (and sampling) the rotating taps at our favorite Boston-area bars. A few of us also brew our own beer – recent undertakings have included a clone of Stone Ruination IPA, and a beer brewed with fresh cranberries that somehow ended up measuring a whopping 2% ABV (we lovingly call this one “Granny Cran”).
Whenever we can, we also visit breweries to see beer-making in action. It’s fascinating to see beer brewed on a large scale (though many of the craft breweries we like are still considered small players in a giant market), and it’s enlightening to talk to brewers about what goes in to making certain beers and why they taste the way they do. We’ve previously field-tripped it to Sixpoint, Ommegang and Brooklyn Brewery (see related post), all located in New York. Last month, I stopped by Dogfish Head Brewery in Milton, Delaware, and last week, a group of us headed to Portland, Maine, to visit Allagash Brewing Company. (more…)
