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Wednesday, 21 November 2012 13:01

Feeling Gritty?

A look inside Maine's first brewpub

PORTLAND/FREEPORT/AUBURN Craft brewing is experiencing something of a renaissance in Maine. The state's 33 breweries ranked Maine fifth in the nation for brewers per capita in 2011, which according to the Brewer's Association is one brewery for every 40,253 people Vermont ranks first with 24, or one for every 26,073. We wanted to take a moment to reflect and focus on one of the brewers who helped start it all: Gritty McDuffs.

Published in Cover Story

BANGOR - Bangor Wine and Cheese proudly announces additions to, and expansion of, their store's selection of fine specialty goods. 'It's part of our effort to offer Central Maine serious options when considering what to eat and drink,' said Eric Mihan, owner of Bangor Wine, of his store's new partnerships with W.A. Bean and Sons and Massimo's Breads, as well as expansion of the FIORE Artisan Olive Oils & Vinegars Tasting Bar located in the store.

Published in Buzz

BANGOR - The Sea Dog restaurant on the Bangor waterfront can accommodate more patrons than ever before thanks to its newest edition, known as the barrel room.

"This is all about beer," said Larry Killam, general manager for the Sea Dog. "We're brewing new beer every month. This was built with the kettles in the back. Everything in here is about beer."

And although the barrel room, located under the restaurant, is brand new, the space was built upon a floor that holds a bit of Maine's past.

Published in Buzz
Thursday, 03 May 2012 08:43

School adults can 'wine' about

Bangor Wine & Cheese offers Wine and Beer classes

BANGOR - Merlot, pinot noir, chardonnay, riesling - the options are endless and sometimes overwhelming when it comes to wines. But Eric Mihan is hoping to help the public narrow down which wines best suit their own personal palate at the Wine Underground Beverage School, located inside his Bangor Wine & Cheese store.

"There's nothing like this that's been done in Maine," said Mihan. "We all sleep and we all eat and drink, so why not take a third of your life and do something to make it a little better?"

Last week the wine school held its first course, Wine Appreciation 101. During the one-hour class Mihan taught participants about taste-testing, properly serving and storing wine and how to choose a bottle from among the numerous options available at stores and restaurants.

Published in Style
Wednesday, 11 April 2012 14:27

12 Days of Hops

Nocturnem Draft Haus celebrates anniversary in best possible way

BANGOR We are currently in the midst of a momentous occasion. In order to celebrate the upcoming anniversary of the existence of Nocturnem Draft Haus, owner Gene Beck is offering the 12 Days of Hops. The event actually began on April 5 and continues for, obviously, 12 days, culminating with the one year anniversary party on April 19 with the premier of Nocturnem's own signature brew Hops Junky, crafted by Black Bear Brewing.

Beck explained that the Darft Haus's anniversary actually falls on April 16, but since that was a Monday they decided to push the actual celebration out to Thursday.

'We decided to do an event with all hoppy beers and then it turns into two weeks of hoppy beers for our anniversary,' he said.

Beck said that this is a perfect time to try beers that may be outside your normal comfort zone. The hoppy beverages that will be on tap (at least six each day) will be varied in intensity.

Published in Happenings
Wednesday, 04 April 2012 12:46

Embracing National Beer Day

The history behind a made-up holiday

National Beer Day is what we like to call an 'unofficial' holiday. Sure, it isn't acknowledged on any federal calendar, but that doesn't make it any less legitimate. Look at some of the other 'holidays' that share the same month. April Fools Day? Not an official holiday, but who doesn't love pulling a harmless prank or two? And what about Earth Day? Again, not official, but who would argue against its importance and/or legitimacy?

So it is with National Beer Day (and New Beer's Eve, of course). Is it silly? Of course it is. Still, there's something to be said for a day set aside to celebrate something that so many of us enjoy. Beer is a part of our national consciousness in a way that few other consumables are.

Think about the huge variety of beer you see when you go to the grocery store or visit your local watering hole. Think about the utter ubiquity of beer commercials on our television airwaves. Think about the rapidly-growing contingent of small craft breweries offering their own unique takes on the classic beverage. Think about the multitude of homebrewers making their own beers in their own homes a throwback to those Prohibition days, only without the fear of reprisal.

Published in Cover Story
Wednesday, 14 March 2012 23:15

Grab a beer

I am always telling people to use baby powder as a dry shampoo, to add baking soda to their shampoo (to create a clarifying treatment) and some other little tricks of the trade I have collected over the years. This tip is new to my bag of tricks and perfect for St. Patrick's Day. If you don't drink all that beer you bought to celebrate, here is a perfect way to put it to good use.

Grab a beer but don't drink it! The malt and hops in beer contain proteins, which is what your hair is made of and what your hair loses as it is damaged from hair coloring, the sun or other pollutants. Replacing the proteins will strengthen your hair, while the sugars in the beer tighten the hair cuticles, resulting in shiny, bouncy, healthy hair.

Published in The Wrath of Grapes
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