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Craft Beer

  • Holidays at the Jungle – Ferdinand Recommends: Holiday Beers

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    Want to know what our Fairfield Cicerone Certified Beer Guy recommends for this time of year? Check out the short video above, then stop in and see him and the rest of the crew for more awesome recommendations!
    And don’t forget you can get recommendations like this sent directly to your inbox by signing up for our Brew Crew Crewsletter at junglejims.com/kiosk! Read article

  • Holidays at the Jungle – Eric Recommends: Holiday Beers

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    Want to know what our Eastgate Beer Buyer recommends for this time of year? Check out the short video below, then stop in and see him and the rest of the crew for more awesome recommendations!
    And don’t forget you can get recommendations like this sent directly to your inbox by signing up for our Brew Crew Crewsletter at junglejims.com/kiosk!
    Read article

  • Beer Department: Beer for the Holidays

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    The gradual approach of the holiday season is cause for plenty of stress, not least of which is the stress about what to drink. Whether attempting to be a gracious guest or an accommodating host, the prospect of selecting the very best libations can be daunting. The challenge is made all the harder if you’re trying to pair your selections with the litany of foods on a holiday table. I’m here to try to de-mystify and streamline your holiday beer choices so you can wow your friends and family with classy, Read article

  • Pint Night? What’s That?

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    ​Come along with us as we welcome 3 Floyds Brewing Co. to Jungle Jim’s International Market Fairfield for a special pre-Thanksgiving Pint Night.

    Cheers!

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  • Beer Department: High ABV Beer

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    Since Ohio has recently repealed an asinine law that limited the alcohol content of all beer made or sold in Ohio to 12% alcohol by volume (ABV), our shelves have rapidly begun filling up with potent options. As customers begin exploring these bold new frontiers, I thought it would be a good time for a little insight into alcohol.

    The alcohol we consume in beverages is ethyl alcohol. It is produced as a metabolic end-product in beer when beer yeast (typically Saccharomyces Cerivisiae) consumes the maltose sugars in malted grain and creates carbon dioxide,

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  • Beer Department: Wet Hopping

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    ​As fall descends upon us, one of my favorite beer happenings of the year also takes shape – the perennial specter of the fleeting and tantalizingly delicious wet hopped beer. If you trust me, and you should, you can stop reading now and set about drinking as many wet hopped beers as you can. For those who need further insight, please read on. In the beer world, lots of turns-of-phrase and mumbo jumbo get tossed around by marketing folks without much to substantiate them. Read article

  • Beer Department: Nitrogen In Beer

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    One of the things we all love about beer is the fizz! All those fizzy bubbles help aroma perception, create texture and improve beer’s versatility with food. Not to mention that a cold glass of beer with a proper collar of foam is a thing of beauty! That’s why you should always insist on your beer being poured with an appropriate head. Flat beer is bad beer! But I digress. In bottled and canned beer, Read article

  • Home Brew: Bottling on the Horizon

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    We’re gearing up to bottle our first attempt at homebrewing, so be sure to keep your eyes peeled for that.
    In the meantime, let us know down below if you’ve had any experiences–good or bad–with brewing your own beer. Have our endeavors inspired any of you to try brewing yourself?
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  • Homebrewing: Spent Grains

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    ​We’ve officially completed our first homebrew, and we’re going to be sharing our experiences at the end of this week. But first, we wanted to talk about spent grains. ​(Contrary to the jokes that were made by some people in our department, they aren’t brewed in an old gym sock, nor do they smell…)

    Have any of you ever baked with your spent grains before? Do you have any suggestions of something we could try out?

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  • Beer Department: Boutique Hops

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    After being botanically described and classified under the binomial name Humulus Lupulus by Roman statesman Pliny the Elder in the first century A.D., hops eventually rose to prominence in beer brewing in the late Middle Ages. Its ability to balance beer’s flavor by imparting bitterness as well as supplying aromatics and flavor made it an indispensable element of nearly every beer on Earth. For centuries thereafter, hops remained a relatively straightforward affair.

    Hops thrive around the world and can grow in a multitude of climates,

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