Beers to accompany Easter feasts
For Easter lunch or dinner, consider these four food-friendly brews:
Take Two Brown Ale (5.5 percent alcohol by volume), Second Chance. Brown ales from brewmaster Marty Mendiola always shine. This one has caramel and nutty notes, with a mild bitterness.
Beer Geek Breakfast (7.5 percent), Mikkeller San Diego. Coffee-forward oatmeal stout. This is the local version of the beer that earned Mikkeller a global reputation.
Devotion (6.8 percent), The Lost Abbey. A hop-forward rendition of the Belgian-style blonde ale.
Hennepin (7.7 percent), Ommegang. One of my favorite saisons, Hennepin has an appealing spiciness — ginger, clove, orange zest — backed by champagne-like bubbles.
To read more of this week’s Brewery Rowe, go here.
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