You don’t necessarily have to age beer yourself. You can find people willing to do it for you: for a
While nobody knows the exact percentage, nearly all of the beer brewed worldwide should be enjoyed when it’s as fresh
Avery 18 Dry Hopped Rye Saison This 8.12 percent alcohol by volume ABV Colorado beer pours a cloudy amber color
Until Great Britain took up mash paddles, brewing was a continental endeavor. But once it spread from ancient Sumer (present-day
The Barrel-Aged Beer category, which also has some crossover with the Specialty Beer, is at its basic definition beers that are aged in non-neutral wood. This can to produce an intentional wood-influenced flavor effect (vanillin, caramel, toast), or flavors derived from the alcohol previously aged in the wood if any (bourbon, scotch whisky, sherry), as well as the action of microorganisms living in the wood. A wide variety of base beer styles can benefit from barrel aging, although darker or more alcoholic styles have been popular choices.
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.
