Beer Menus in Restaurants | Food Newsfeed
Continue to Site


'Tis the Season

Summer’s nearing, and while you may have already laid out plans for your warm-weather fare, something could be missing from your menu: seasonal beers.“If you’re a restaurant that’s seasonally changing your menu, you should also be seasonally changing some of your beers,” says Charles Bockway, whose website (http://craftbeerrestaurant.

Wine keg saves money, the environment and wine spoilage

The Great Oregon Wine Company has launched a single-use recyclable keg, which saves money for restaurants and is more eco-friendly than a wine bottle.The winemaker, based in Oregon’s Willamette Valley, now offers its 100% Willamette Valley pinot noir and pinot gris wines in the kegs.

Granite City Food & Brewery Launches Retail Bottled Beer Line

Granite City Food & Brewery has launched a bottled beer line in retail stores outside its 26 restaurants throughout the Midwest.Through its patented beer processing system, Granite City has been developing and brewing handcrafted beers that are available throughout the region.

Gastropub Comes to Philadelphia

Food and hospitality veteran Joe Varalli has opened a gastropub in Philadelphia.Varalli opened his first restaurant, Upstares at Varalli, 22 years ago at the age of 25 then established Sotto, the first seafood restaurant on the Avenue of the Arts in Philadelphia.

Brewed to Perfection

There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver.These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs and restaurants.

Craft Beers Bubble Over in Popularity

While spirits barely edged out beer as the most popular alcoholic beverage enjoyed by consumers between this year, the market has hardly fallen flat. According to latest research from Mintel, domestic beer is the clear favorite, followed by imported varieties; but 33 percent of all beer drinkers are drinking less imported beer because they’re drinking more domestic craft beer instead.

Cocktail Magic at the NRA Show

The National Restaurant Association will be searching for the country’s most creative cocktail at this year’s NRA show.The association will be running the Star of the Bar competition for professional and amateur mixologists at the 2011 International Wine, Spirits & Beer Event (IWSB), which is part of the show.

Mushrooming Into Music

Atlanta-based pizza company Mellow Mushroom has launched a national promotion offering new menu items and the chance to win a VIP trip to Lollapalooza in Chicago.The Feed Your Head promotion runs March 7 through April 17.

Get Green: NRA Says St. Patrick’s Fare Draws Diners

Pull out some stops for St. Patrick’s Day.It’s worthwhile, according to new research from the National Restaurant Association (NRA). More than one quarter of Americans say they plan to visit a restaurant or bar this St.

Hank's Oyster Bar Doubles in Size

This May, Hank’s Oyster Bar in Washington, D.C., will double in size, expanding into a neighboring 1,800-square-foot space. The expansion allows Hank’s to double the size of its popular outdoor patio with 40 seats for seasonal dining.

P.F. Chang's Launches Triple Happiness Happy Hour

P.F. Chang’s China Bistro has launched its Triple Happiness three-hour daily happy hour with drinks, dim sum, and street fare between 3:00 and 6:00 p.m.The menu will feature all signature cocktails, including the Asian pear mojito and the Chinese 88 martini, for $6; beer, sake, and wine for $3 to $6; and a new Mandarin champagne cocktail.

Restaurants Popular With Basketball Fans

One-fifth of American adults say they plan to visit a restaurant or bar, or order takeout or delivery from one, to watch the men’s national college basketball tournament this year, according to new research by the National Restaurant Association.

10 Trends that Shaped 2010

As the country began dragging itself from economic turmoil in 2010, which dishes and drinks did savvy food marketers and restaurant operators introduce to satisfy consumer needs?According to the Culinary Trend Mapping Report, a bi-monthly journal from Packaged Facts and the Center for Culinary Development (CCD), overall themes included Back to the Basics, Artisan Upgrades, Healthful Eating, and Regional and Global Flavor Adventure.

Combustible Cocktails

Some nights at modernist speakeasy PX in Alexandria, Va., it looks like the bar is on fire. Blue flames flicker along the rail as EatGoodFood Group’s master mixologist Todd Thrasher and his team prep the lounge’s ever-popular Champagne Cocktail.