We have been rolling hop bombs across our tongues for about two hours now and have little humor for what the innocent Great American Beer Festival volunteer across the serving table is trying to tell us. “We’d like the Dorado Double IPA,” I say.
Full Pints - Learn Beer - Styles - Styles Features January 1, 2004 - Stan Hieronymus
Full Pints - Learn Beer - Styles - Styles Features March 1, 2003 - Steve Hamburg
What is it about real ale that evokes such unrestrained passion among beer lovers? In a word: flavor. Beer that is brewed and served following classic real ale techniques has an unmatched depth of flavor and softness of palate.
Full Pints - Learn Beer - Styles - Styles Features The Buzz on Mead January 1, 2003 - Greg Kitsock
No one knows when and where primitive man took his first sip of alcohol. But most likely, it was a mead—a fermented honey beverage—that provided that first sensation of warmth and sense of euphoria.
Full Pints - Learn Beer - Styles - Styles Features January 1, 2003 - Gregg Glaser
Denmark may be a land of lager, but paradoxically it’s also the land from which the word “ale” made its way into the English language. The route was explained by Niels Buchwald, the head brewer for Ceres, a brewery located in Denmark’s second largest city, Århus.
Full Pints - Styles Features July 1, 2002 - Charles D. Cook
Aged beer? The very concept of deliberately aging a beer contradicts everything we hear and see in beer ads. One megabrewery touts its “born on date” to encourage people to buy its beer. Local micros stress that fresh beer is the best beer.