A year ago, I mused about the proliferation of specialty beers (i.e. beers made with unusual fermentables or techniques) diluting the very concept of what it means to be a specialty beer. Based on the wide range of “extreme,” fruit flavored, smoked, herbed, spiced and “alternately grained” beers we reviewed from around the world in this year’s specialty session, the transformation of specialty to normalcy is far from over. In fact, it’s accelerating. Read More…
Wheat ales are different, generally lower in hoppiness and higher in frothiness. I know of many otherwise well-rounded beer aficionados, particularly hopheads, that hate them and obversely many beer novices that love them. Maybe it’s the softness of hops that fuels the passions of both groups, but whatever the cause their appeal is singular.
Continental ale styles in all of their myriad manifestations can be some of the most inspiring and inspired beers in the world. Whether they originate in religious or secular traditions of sustenance or solace, they have become guiding lights for the imagination and artistry of generations of brewers around the globe. Every year we dip our toes (and tongues) into this ocean of fermented wonderment and see what new taste treasures have washed ashore. Read More…
I always enjoy the British and American Ale round of the World Beer Championships, because it’s great to see how American efforts compare to their British cousins within the same style. What emerges is an interesting snap shot of the import ale market: traditional, session ales that one would expect from the Old World, along with more experimental, perhaps American-influenced ales. And, on the domestic front, a continuation of the ascent to the summit of Mount Hop-Olympus for some, but fortunately tempered by a more mature sense of balance on the way up. Read More…
When I ask people to tell me the difference between porters and stouts, even if they can do it, most can’t do it quickly. This confusion is understandable since, of all beer styles, stouts and porters are arguably the twins of the beer world. Originally they were more or less identical, and now more or less fraternal. Read More…
It never ceases to amaze me how pervasive lager style beers are. And, as I was enjoying a spicy sushi roll last night that paired brilliantly with a Korean pale lager that I hadn’t had in a long time, I could see why. While often criticized or mocked as either boring, insipid, industrial, etc., the ubiquitous pale lager and pilsner styles are clearly the world’s choices if you are looking at sheer sales volumes and numbers of brands. But beyond these cold facts, that I would argue that these beers often times are the best beers to pair with cuisine, especially spicy Latin and Asian ones that seem perpetually in vogue. Form follows function in the evolution of beer and, in lager’s case, food affinity goes a long way towards explaining lager’s planetary hegemony. Read More…
The Beer Lover's Buying Guide is produced by the Beverage Testing Institute, an independent, full-time, professional review service.
Michael Miller, owner, Delilah's Night Club; Brian Van Zanbergen, Merchant Du Vin (Importer); Chad Wulff, BTI; Jerald O'Kennard, Director BTI; Patrick Berger, Paddy Long's; Tom Gardner, Duvel Moortgat USA.
Tue May 15th, 2012
On Counting Beer
I found myself scrolling through a blog based on the goal of drinking 100 different beers in a month, an odd variation of the theme behind Julie and Julia. Put...
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