Pohutukawa smoked in-house made bacon with local tomato on homemade French baguette. Dressed with Arugula and Purple Basil Vinaigrette and
When I began thinking about the flavors, textures and elements of these ingredients, the question of “what can I do”
For the first six millennia of mankind’s “relationship” with beer, brewers were more like chefs than they have been during
New Zealand hops are distinctive but brewers are also looking to other native ingredients to give their beer some spice.
New Zealand is small. It is small and it is a long way from just about everywhere. Its largest city,
Strong ales are sometimes referred to as old ales, stock ales or winter warmers. These beers are higher alcohol versions (typically between 5.5-7 percent ABV) of pale ales, though not as robust or alcoholic as barley wines. Usually a deep amber color, these brews generally have a sweet malty palate and a degree of fruitiness. If bottle conditioned, strong ales can improve for several years, in some cases eventually obtaining sherry-like notes.
The growing number of entries to sour beer categories suggests that brewers are onto something new. But the techniques they’re
In 2010, the Beverage Testing Institute/Tastings in Chicago evaluated almost 400 beers and ciders in nearly 80 style categories. For
Fortified porter and its sibling style, Russian imperial stout, were developed by English brewers to serve markets to the east. As these dark, strong beers gained favor, breweries along the Baltic trade route began brewing their own versions, and the porter lost its ale identity as these breweries used lager yeasts. The result is a beer that can resemble a very dark doppelbock, with alcohol levels between 7.5 and 9 percent. Black in color, the porters are very smooth with not much of the fruity characteristics you would find in a conventional porter. Roasted malts with dark sugars, caramelized sugars and hints of licorice show in the flavor profile. A hint of smokiness can also be present. Hop aroma is very low, maybe a hint of floral notes as long as they are not dominant. Medium- to-full bodied, and no sweet butterscotch or DMS in flavor or aroma.
Flavoring traditional beer styles is a particular feature of the ever-creative U.S. craft brewing scene. Flavorings used in porters are typically dark berry fruits and coffee, and when skillfully done the effect can be greater than the sum of its parts.