Esquire Features Urban Chestnut Brewing Company, Bon Appetit Prints Blood & Sand Recipe

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LIZ MILLER
  • Liz Miller

In an article published by Esquire titled "The Best Beers of the Future," Evan S. Benn, Post-Dispatch beer blogger and assistant editor, calls local craft brewery Urban Chestnut Brewing Company's (3229 Washington Avenue; 314-222-0143) new euro bottles, "the bottle of the future."

Released earlier this summer, Urban Chestnut's euro bottles house a proper pint of beer as opposed to the U.S. standard bottle sizes of 12-ounce, 22-ounce or 750ml, which, according to Benn:

"...means a four-pack contains about as much juice as a six-pack of 12-ounce bottles. So Euro bottles, which are pretty much the packaging norm among European breweries, provide bang for your buck, and they just feel cool in your hand."

Meanwhile, a recipe from downtown St. Louis restaurant Blood & Sand (1500 St. Charles Street; 314-241-7263) appears in the August issue of Bon Appetit magazine.

Blood & Sand's chef Chris Bork shares his recipe for "Lemongrass-Basil Sherbet" on page sixteen of Bon Appetit's current issue, in the R.S.V.P, Readers' Favorite Restaurant Recipes section. According to the mag, the request was submitted by St. Louis reader Cher Thomson, who wanted the recipe to recreate the dish for her boyfriend.

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