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Kristine Craft

Former brewer, now freelance writer. Passionate about ingredients, yeast strains, and good flavor.

Craft beer

Articles by Kristine Craft

In Focus

Dark beer belongs in summer too

Stout and porter aren't just for December. We show how dark beer can actually be summer's best drink – in the right glass, served at the right temperature, and paired with the right food.

Kristine Craft · 6 min

Vinmonopolet

Season

Beer on a picnic – five styles that hold up in the heat

Not all beer tastes equally good from a cooler bag on a warm summer day. Here are the styles that actually thrive in the heat – and some concrete bottles to pack into the blanket basket.

Kristine Craft · 6 min

Vinmonopolet

In Focus

Sake on the Norwegian Table – This Spring's Most Unexpected Companion

Sake is no longer reserved for the sushi restaurant. This spring, the Japanese rice drink deserves a place alongside fresh fish, white asparagus, and herb-rich dishes – and at Vinmonopolet there is actually quite a lot to choose from.

Kristine Craft · 6 min

Vinmonopolet

Season

The Citrus Wave That Saves the Easter Table

Yellow citrus notes in light white wine, natural cider and non-alcoholic alternatives do more than freshen up the glass – they tie the entire Easter meal together, from starter to dessert at the cabin.

Kristine Craft · 6 min

Vinmonopolet

Season

Easter Lamb and Beer – the Forgotten Pairing

While wine gets all the credit with Easter lamb, the perfect beer glass is sitting there waiting. Here is a thorough rundown of which beer styles actually elevate the classic lamb – with concrete tips for the Vinmonopolet shelf.

Kristine Craft · 7 min

Vinmonopolet

Recipes

When the beer bottle becomes baked goods – three cakes where stout plays the starring role

Dark beer doesn't just belong in the glass. In the cake batter, something magical happens: the roasted notes lift chocolate, the caramel flavor amplifies spices, and the carbonation gives a lightness you simply can't get from milk alone. Here are three recipes where stout actually makes a difference.

Kristine Craft · 7 min

Vinmonopolet

Recipes

Five beers that become cakes – the brewery meets the bakery

Stout in chocolate cake is the classic, but have you tried witbier in lemon loaf cake or rauchbier in caramel glaze? Here are five recipes where beer does what water and milk could never manage.

Kristine Craft · 8 min

Guides

When the Fridge Becomes a Wine Bar – Leftover Matching for Everyday Luxury

Yesterday's pizza, cold chicken, or taco leftovers deserve better than tap water. Here is the brewing veteran's guide to drink choices that elevate the leftovers – without having to plan the whole dinner in advance.

Kristine Craft · 8 min

Vinmonopolet

A QUESTION FOR THE SHELF?Your buddy matches this week's stories with the shelves in your store.ASK KOMPISEN

Recipes

When Beer Becomes the Mold – Dark Magic on the Dessert Plate

Stout in a brownie, witbier in panna cotta, and porter in chocolate ice cream. Three desserts where the brewer's art elevates the kitchen – and no one will guess the secret until you reveal it yourself.

Kristine Craft · 7 min

I'm not a drunk, I'm a drinker, that's my profession.

— RICHARD BURTON

Season

When beer gets too cold – this is how winter tastes best

Most of us serve beer ice-cold all year round. But winter darkness, full-bodied beer and stouts reveal entirely different flavors at 8–12 degrees. I tested five Norwegian winter beers at three temperatures – and the result surprised me.

Kristine Craft · 6 min

Guides

Spruce Tips and Juniper in the Glass – Winter Garden Gems

Infuse gin with Nordic herbs and put your own stamp on your home bar. Here is the guide to a winter full of spruce tips, birch, and angelica.

Kristine Craft · 9 min

Vinmonopolet