Fat Tire Amber Ale New Belgium Brewing Co., Fort Collins, CO There are subtle but noticeable differences between the bottled
With this issue All About Beer launches a new column called Your Next Beer. The goal of this column is
“Don’t even consider starting this book without a beer in your hand.” Why would you not want to read a
Two days after Arthur Guinness died in 1803, the Dublin Evening Post published a short mention of his death, noting
I recently received an email from a past participant of the World Beer Championships. He was excited about his well-deserved
Any classic or hybrid top fermenting ale that has spent time in a new or used Sherry, bourbon, Scotch, port, wine, or other barrels to impart the specific flavors of the chosen wood or liquid that was contained previously to the ale. The intention of barrel ageing is to create a more unusual and complex ale from the marriage of liquid and wood, while maintaining a balance of flavor, mouthfeel and aroma. Color ranges from deep golden to deep mahogany and alcohol can range anywhere from 6 to 9 percent or higher, depending on the initial style of the ale.
Spiced winter ales are popular hybrids among U.S. craft brewers. Typically, they are strong ales that have had some spice added during the brewing process. True to their name, they make ideal sipping beers with which to ward off winters chills and get a dose of seasonal spices. This style is usually brewed before Christmas and brewers frequently make annual adjustments to their often-secret recipes in an effort to obtain that perfect symbiosis between spices, hops and malt.
Barley wine is the evocative name coined by British brewers to describe an extremely potent ale that can range from golden copper to dark brown in color. They are characterized by extravagant caramel malt flavors and bittering hops that prevent the malt sweetness from cloying. Rich and viscous, they can have in their most complex manifestations winey flavor profiles, with a hint of sweetness. Some examples are vintage dated and can improve with extended bottle age. These powerful brews are classically sold in small “nip” bottles and can be consumed after dinner or with dessert. The style has become popular among U.S. craft brewers who often produce them as winter specialties.
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.
Scottish ales are typically full-bodied and malty, with some of the classic examples being dark brown in color. They are more lowly hopped than the English counterparts and often have a slightly viscous and sweet caramel malt character due to incomplete fermentation. Scottish style ales can be found in far-flung corners of the world where faithful versions are brewed, this being a legacy of the style’s popularity in the British Empire. In the United States, many craft brewers produce a Scottish-style ale. The export versions produced by Scottish brewers, the type mostly encountered in the United States, are considerably stronger and more malty than the standard versions made available to Scottish beer drinkers.
