OVERCUP BLOG

Vermont IPAs

Posted by Poppy Milliken on

Vermont IPAs

Guest Post by Jeff Baker I’m not a native, but when I moved to Vermont thirteen years ago I quickly realized what a special place it is. Vermont has long been known for producing the world’s finest maple syrup and cheeses, and I’ve made it my mission to sample them all. Right along side of these I found a growing craft beer movement. Vermont is now home to the second most breweries per capita (2013 data) and is the birthplace of two unique styles of India Pale Ale: Black IPA & Vermont IPA. The Black IPA was first commercially produced...

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Beyond Mint Juleps

Posted by Poppy Milliken on

Beyond Mint Juleps

It’s Derby season in Kentucky! Try this recipe from Doc Crow’s Southern Smokehouse and Raw Bar for a taste of Louisville to serve while you watch the iconic horse race this Saturday. Located on Whiskey Row in downtown Louisville, Doc Crow’s is known for rare bourbon flights, over-the-top comfort foods and Southern hospitality. Doc Crow’s Bourbini 1 oz. Heaven Hill 6-year bourbon2 dashes peach bitters.5 oz. Mathilde Peche peach liqueurSparkling wineSprig of mint, for garnish In a cocktail shaker, add bourbon, bitters and liqueur with ice. Shake. Strain into a champagne flute, top with sparkling wine, and garnish with mint sprig. (Cocktail...

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The Collaborative Process of Overdub Ale

Posted by Rachel Bell on

The Collaborative Process of Overdub Ale

In the past few years, collaboration beers have  moved beyond brewers to include musicians, ice cream makers, coffee roasters and other craft industries. What is it about these non-traditional collabs that make great beer? And what do the non-brewers have to gain from taking part in the process? I had an opportunity to chat with Nathan Lampson and Brad Blaser, marketing gurus at Fort George Brewery in Astoria, Oregon and with Larry Crane, record producer and founder/editor of Tape Op Magazine in Portland, Oregon about their process behind their new collaboration beer, Overdub Ale, and a great line-up of musicians who will be performing at the Overdub Ale...

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Mixing It Up Like Bootleg Greg

Posted by Poppy Milliken on

Mixing It Up Like Bootleg Greg

The Parallel Post in Trumbull Connecticut is holding a Field Guide  Happy Hour Book Launch event on April 20th sponsored by Half Full Brewery. To properly celebrate, bartender Greg Genias (also known as Bootleg Greg) has created some beer cocktails and generously shared them with us here.  A colorful trio of cocktails using Half Full Brewery's beers Green cocktail: In Pursuit of the Green Cucumber extract Onyx 111 MoonshineFresh Lime Gomme Half Full Brewery Pursuit IPA  Pink Cocktail: Bright StrawBeery Daiquiri Fresh Strawberries Light RumFresh Lime Simple SyrupHalf Full Brewery Bright Ale  Yellow Cocktail: Toasted Pineapple Fresh Pineapple Cinnamon WhiskeyBourbon Whiskey Lemon juice Half Full Brewery Toasted Amber   Greg and the Parallel Post certainly know how to do a book...

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PINE Cocktail Recipes

Posted by Poppy Milliken on

PINE Cocktail Recipes

PINE at The Hanover Inn Dartmouth, New Hampshire is hosting a Field Guide Cocktail Party on April 22nd with their bartender James Ives who is featured in the book. To help everyone get an idea of what a great event this is going to be, James Ives has shared two original PINE drink recipes. Duck & Cover Duck & Cover2oz. foie-gras-infused Armagnac1/3 oz Grand MarnierBarspoon of Demerera sugar syrup3 dashes Angostura bitter1 dash orange bitters Combine and serve on large ice cubes. Garnish with an orange peel. Moving Front Moving Front1 oz. Aged Rum (El Dorado 12 year or Ron Zacapa Solera)1 oz. Bonded Rye Whiskey+/- .33 oz....

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