A Zombie Comic Across A Six Pack

Chicago craft brewery, Arcade Brewery, announced today that it will release its first volume of 6-Pack Stories tomorrow. Festus Rotgut: Zombie Cowboy is a western zombie comic by Jason Aaron and Tony Moore across six bottles of Black Wheat Ale. The beer was brewed after the story has been created…

“Since there are zombies, I immediately thought something dark,” said Tourre. “Driving a heard of cattle across the dusty landscape also made me immediately go to a dry wheat beer.”

Tourre says he used some specialty roasts to create marshmallow and caramel flavors. He dry hopped the beer too, which Tourre says gives it a spicy finish.

This is just the first… more to come. Festus Rotgut is a limited release and will be available in Chicago area bottle shops. See a map of locations at arcadebrewery.com/beers, or you can buy it online at West Lakeview Liquors, The Beer Temple, and Binny’s Beverage Depot.

Arcade Brewery will host tastings of Festus Rotgut on Wednesday at the following Chicago locations: Kimbark Beverage, Binnys Lincoln Park, Bottles & Cans, and West Lakeview Liquors.


Starbucks launching mobile ordering, will add beer, wine and snacks

Starbucks Corp, aiming to give cooling U.S. traffic a jolt, on Thursday announced it will add beer, wine, and evening snacks to thousands of domestic cafes, widen lunch offerings and roll out mobile ordering.

Such efforts are part of the world’s biggest coffee chain’s plan to broaden its appeal as a destination with consumers who are spending more time shopping online rather than in malls and Main Street stores.

The company, which is hosting its biennial investor meeting in Seattle, said it would lay out its five-year plans to double U.S. food revenue to over $4 billion by expanding food choices, particularly during lunch hours.

Starbucks plans to reap about $1 billion in new sales from the addition of evening menus, including beer, wine and food, at nearly 3,000 of its 11,900 cafes in the United States.

The company also will detail the launch of a new mobile ordering and payment system that it says will make getting a coffee fix even more convenient. That same technology will underpin deliveries in select U.S. markets next year.

Additionally, in coming months, it will debut express stores, coffee trucks and upscale “reserve” shops, which will offer premium specialized coffee sourced from small farms.

Starbucks’ U.S.-dominated Americas unit had a traffic gain of 1 percent in the latest quarter, versus the 5 percent jump in the year-earlier period. An increase in sales of food, such as croissants and breakfast sandwiches, has helped offset slowing traffic in the last three quarters.

Chief Executive Howard Schultz in January warned that a “seismic” shift to online shopping was taking a bite out of traffic to U.S. brick-and-mortar stores.

That, executives said, contributed to a moderate slowdown in traffic in December 2013.

Traffic softened earlier this year than last and the weakness is expected to continue through the holiday season, said Steven Barr, who leads PwC’s U.S. retail and consumer practice.

The chain, which has 21,000 shops worldwide serving 70 million customers weekly, forecast fiscal 2019 revenue of nearly $30 billion, up from $16 billion in the fiscal 2014 ended Sept. 28.

Plans for the Asia-Pacific region include doubling its cafes in China to over 3,000 by 2019.

IRON MAIDEN – 500 ML Trooper Beer Can To Make US Debut In January

According to Manchestereveningnews.co.uk, IRON MAIDEN are focusing on the US market by canning their beer!

Singer Bruce Dickinson designed and developed the ale with Weeks, the chief brewer at Stockport Robinsons.

Trooper will be canned with 300,000 500ml cans setting sail for the US beer market from January 2015.

Dickinson said cans have advantages.

Firstly cans are easier to recycle, require less packaging, get colder quicker and take up less space in your fridge, he said.

Secondly, cans don’t break or smash, meaning they can be taken to venues, sporting events, campgrounds, beaches, festivals, where glass is not typically allowed.

Thirdly, aluminium cans are excellent protection against light and oxygen – beer’s biggest enemies, so your drink tastes  longer.



Warm beer is a well-documented tragedy, but what about cold cocoa? That gets less press, but is also pretty disappointing this time of the year. If you’re in need of something simple and effective at keeping cold stuff cold and hot stuff hot, check out Built’s Neoprene 6-Pack Beer Bottle Bag.

This stretchy creation holds six 12- to 20-ounce bottles or cans cool and keeps them chilled (or warm) for up to 4 hours. When not in use it stores as “flat as a thin mint,” which is a delicious analogy that deserves mentioning here. The soft-grip handles make it easy to carry, it’s machine-washable in cold water, and the camouflage colorway will probably buy you a few extra minutes of stealth-time in the woods.

Rogue’s Sriracha Hot Stout Beer is really a thing

We love Sriracha, and we love beer. But together? Jury is out.

Rogue, the West Coast producer of such beers as the American Ale, Portland State IPA and the Beard beer, as well as ciders and sodas, are doing a hot sauce and beer mashup with their latest brew, the Sriracha Hot Stout Beer.

It’s made with Huy Fong original hot chili sauce, and sun-ripened Rogue Farms ingredients, and, according to Rogue, “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein or anything you’d like to wash down with a spicy kick.”

It’s available for pre-order now on the Rogue site for $13 and will begin shipping on Dec. 8.

Box Brew Kits, Compact Brewing Kits That Let Home Brewers Make Small Batch Beer in Small Spaces

After losing their original name to a large brewing company, Boston-based entrepreneurs Mike Langone and Matt Gorman have bounced back with their newly named Box Brew Kits, a variety of compact brewing kits that allow home brewers of all experience levels to make small batch beer, wine and cider in small spaces.

Introducing Box Brew Kits, a handmade small batch home-brew kit built from rustic pine and reclaimed wood. Unlike most bulky kits currently available, Box Brew Kits fits in your apartment and gives you everything you need to tackle the brewing process in classic style, even if you’ve never brewed before. Each of our home-brewing kits celebrates the rustic roots of home-brewing. They are designed to last a lifetime, and no two are exactly alike. Each kit includes complete written instructions, a brewers’ log, and more than 25 tasty recipes to try. We have four sizes available, capable of brewing one to three gallons of beer in about two weeks. Enjoy!

Japan’s Craft Beer Movement Takes Off

The Dutch brought beer to Japan in the 1600’s, but it took a few centuries to catch on; Eventually, light, lager-like brews produced by Asahi, Kirin and Sapporo came to dominate and, for many, define beer. Craft beer, with its variety of flavors and styles, remained rare and expensive.

Then in 1994, a change in tax laws made it much cheaper to produce beer in limited quantities, and as a result, hundreds of small breweries opened. However, according to Mark Meli, author of Craft Beer in Japan: The Essential Guide (2013), most of these 400 new operations fizzled due to poor management and lackluster brews. Especially in rural areas, craft breweries were seen more as an economic Hail Mary than an opportunity for top-notch beers. Some backers hoped the novel beverages could lure visitors away from modern, urban attractions. “Many breweries started in the 1990s with this idea, and a lot of investment — but with no idea how to brew beer properly,” says Meli.

Even once solid recipes were instituted, craft brewers struggled. Take, for example, Bryan and Sayuri Baird. In 2000, the two former office workers struck out for Japan’s craft-beer frontier, and in 2001, received a license to ferment, becoming Japan’s smallest brewery.

“Japan historically reveres the craftsman,” says Baird. “Brewing beer in Japan in a true spirit of craftsmanship always struck me as a reasonable idea.” However, reverence wasn’t part of their initial reception. They opened their Fishmarket Taproom in Numazu (a sleepy port town to the southeast of Tokyo) to, as they put it, “great quiet and much local indifference.”

Over time, however, the small, well-crafted, seasonal batches — each one a labor of love — earned Baird Brewery a reputation as one of Japan’s finest craft breweries. When Baird started selling to Popeye’s in 2003, it opened the door to other taprooms in Tokyo. A bigger brewing system and exports to the United States, New Zealand and Australia soon followed, as did three gold medals at the 2010 World Beer Cup in Chicago. But while Baird Beer is now global, their primary consumers remain Japanese.

Other Japanese brewers have also honed their skills and developed new traditions, using local ingredients to appeal to their Japanese customer base. “From about 2003, the majority of remaining breweries got their quality control on track,” says Bryan Harrell, writer and author of Brews News. In 2010, there were over 200 breweries in operation; between 2003 and 2009, annual beer sales went up by more than 100 percent.

Craft beer appeals to Japanese culinary curiosity, says Meli. “A big part of craft beer’s popularity has been the ‘gourmet’ seekers, particularly young women who are looking for a new food and drink experience. They have the most disposable income of just about any group here, and many are now spending it on craft beer,” says Meli. Craft beer is a bit like wine at the moment, appealing for its novelty, taste and exoticism. Young women, many of whom are putting off marriage and living with their parents, have money to burn and the freedom to burn it as they wish.

The number of festivals, breweries and brewpubs continues to increase, often with the liquid in the glass being made just downstairs or in the back. But to be more than a trend, craft beer will need to find acceptance beyond this rarified group,“I think for craft beer in Japan to really take off,” says Maek Post, founder of Osaka’s Beer Zen Journal, “there needs to be a reduction in price, along with [more] brewpubs in downtown areas.”

Makoto Kachi, head brewer at Y. Market Brewing in Nagoya, has faith in the continuing good fortunes of small brewers. He brings his passion for beer to the brewing process, fervently counting yeast cells and scrutinizing temperatures while crafting brews that have made the city’s newest brewpub a hit. Since opening in March, Y. Market is routinely packed with businessmen and women quaffing pints and nibbling on the kitchen’s fusion of Japanese and Mexican foods.

“Many craft brewers may not exist in 10 years, but companies that brew good beer will, and there will be greater variety. The future is very bright,” says Kachi.

1.5 Million Beer Bottles Later & It’s A Buddhist Temple!

Fifty years ago the Heineken Beer company looked at reshaping its beer bottle to be useful as a building block. It never happened, so Buddhist monks from Thailand’s Sisaket province took matters into their own hands and collected a million bottles to build the Wat Pa Maha Chedi Kaew temple. It puts every other bottle building we have shown to shame.






Beer-Candied Bacon


  • 1 lb thick-cut, high quality bacon
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tbsp beer


  1. Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
    Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
  2. Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
  3. Cool on wire rack for at least 1 hour before serving.