Unless it asserts itself by, say, fizzing up your nose or aggressively dancing on your tongue, it can be easy
I recently gave a presentation at the National Homebrewers Conference in San Diego on aging beer on exotic wood, which
Is beer not good enough? Has no one made pitch-perfect hoppy ale? I mean, what if in the evolution of
Wit beer is a style of flavored wheat. It is distinctly Belgian in origin and is still very closely associated with this lowland country. Wits employ a proportion of unmalted wheat in the mash, but also have flavor added in the form of Curaçao orange peel and coriander, among other ingredients. Their appearance is marked by a hazy white precipitate and these beers generally have some sedimentation. Typically, these are very refreshing summer thirst quenchers. Their popularity in the United States is growing, with some notable examples to be found.
Maibocks are medium- to full-bodied lagers whose alcohol content can vary widely, though is typically between 5-6 percent ABV. The color of pale bocks can vary from light bronze to deep amber and they are characterized by a sweet malty palate and subtle hop character. As its name would suggest, this is a bock style that traditionally makes a spring appearance as a celebration of a new brewing season. In a Germanic brewer’s portfolio, it is should conventionally have a less assertive character than other bock offerings later in the year.
Our beloved porter has seen it all. It went from the rough-hewn, smoky seminal macrobrew in early 18th-century England, to
OG 1.075, ABV 7.0%, 35 IBU, deep chestnut color Extract Recipe 8# Dried Malt Extract (combination of Munich or amber,
Beer Craft is a valuable guide for extract brewers looking to move up to all-grain, and new brewers who want
Belgian golden ales are pale to golden in color with a lightish body for their deceptive alcoholic punch, as much as 9 percent alcohol by volume. The benchmark example, Duvel (Devil) from Belgium, is quite heavily hopped to give a floral nose and a tangy, fruity finish. Typically, such brews undergo three fermentations, the final one being in the bottle, resulting in fine champagne-like carbonation, and a huge rocky white head when they are poured. Often such beers can be cellared for six months to a year to gain roundness. These beers are probably best served chilled to minimize the alcoholic mouthfeel.
This is a not a classic style, but nonetheless encapsulates various beers of a similar Belgian theme that do not fit into the more classic mold. Expect amber-hued, fruity and moderately strong ales (6 percent ABV) with a yeasty character. Typical examples of the style would be Flemish beers such as De Koninck and Straffe Hendrik.
