Real ale is also known as cask-conditioned beer and is now an accepted dictionary definition for warm-fermented ale that is
Porter was originally an English, specifically London, dark beer style that was the drink of the masses―probably named for the laborers who carried burdens and packages. Porters are red-brown to black in color, medium to medium-full bodied, and characterized by a flavor profile that can vary from very subtle dark malts to fully roasted, smoky flavors. Being a centuries-old style, there are differences of opinion with regard to what a “true” porter was actually like and there can be wide variations from one brewer’s interpretation to the next. Roasted malt should provide the flavoring character, rather than roasted barley as is used with stouts. Stronger, darker versions (“robust” porter) and lighter more delicate versions (“brown” porter) are equally valid manifestations of the style. The influence of hops can often be notable in the richer craft brewed examples of the style. Although porter was the drink of the masses in 1700s London, it fell out of favor, and is only now seeing a resurgence, with a few outstanding English examples in production. In the United States, it is enjoying new-found popularity among U.S. craft brewers and many fine U.S. examples are produced.
In April 2010, as the world’s airlines were grounded by volcanic ash, all the signs indicated that the Campaign for
While some brewers feel stifled by stringent style guidelines, others have been quietly pushing against rigid style-centric enforcers for years.
WHEAT (UNMALTED) Contribution: vibrant wheat flavor; improved head/foam retention Styles: traditional in witbiers and lambics Examples: 3 Fonteinen Oude Geuze,
In the 18th century, the strong English stouts were exported through the Baltic region to Russia—the origin of the Russian imperial stout style. Seeing this success, traditional lager-making breweries along the export route developed their own version of the style: strong and black, but bottom-fermented and lagered. Baltic porters are smooth, with caramel, chocolate and licorice notes, lacking the roasted, gristy qualities of a stout. Low hop aroma, medium- to full-bodied, with a sweet malty character. Strength ranges from 6 to as high as 9 percent ABV.
Homebrewers have a particular affection and appreciation for dark beers. Often considered too harsh, bitter and assertive by the timid
For better or worse, not every beer survives. Most brands die when the brewery itself is terminated. But what about
Winter Festival, January 27-February 6, 2011. “In 1885, a New York reporter described Saint Paul as ‘another Siberia, unfit for
Newcomers are often surprised that smoked beers even exist, but beer made with smoked malts are one of our most