For those planning on visiting the region, this is not a touristy part of France; being able to speak some basic French would be very helpful. The French don’t even visit this area, as they prefer the sexier south of France. Nord-Pas-de-Calais is often described as the industrial part of France, but nothing could be... View Article
Full Pints - Styles Features Flavors of the Countryside March 1, 2010 - Adrian Tierney-Jones
In his magisterial The Brewmaster’s Table, Garrett Oliver wrote that if he were forced to drink just one beer style with food for the rest of his life it would be a Wallonian saison. Such a sense of certainty makes perfect reasoning when you ask him what he means by a saison and hear his... View Article
Full Pints - Styles Features Bucolic Beers for the Modern Era March 1, 2010 - Phil Markowski
Life on a farm a few centuries ago probably possessed few luxuries outside of a warm fire and a tankard of house-brewed ale. It was likely a simple brew made with no thought to dazzle, be pondered or least of all, taste consistent from batch-to-batch. It was brewed for a basic purpose—to refresh, sustain and... View Article
Full Pints - Styles Features The Americanization of World Beer January 1, 2010 - Stan Hieronymus
Four thousand miles away from Manhattan, in a northern Italian village, Birrificio Troll owner Alberto Canavese was celebrating because his beers had just gone on sale in New York, New York. Only one of the particularly strong beers he shipped off, the 9 percent ABV Palanfrina brewed with chestnuts, was available in his own pub... View Article
Full Pints - Styles Features New Brewers and Old Oak January 1, 2010 - Julie Johnson
In 1994, Chicagoans were treated to an extraordinary beer created to celebrate the 1,000th batch brewed at the Goose Island brewpub: Bourbon County Stout, an intense, black stout that brewer Greg Hall had aged in oak barrels fresh from the Jim Beam bourbon distillery.
Full Pints - Styles Features Creating the World's Biggest Beers November 1, 2009 - Greg Kitsock
You might call them craft beer’s nuclear club. We’re talking about breweries that have pushed the alcohol content of beer past 20 percent by volume, through the process of fermentation alone.