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.
New Zealand is small. It is small and it is a long way from just about everywhere. Its largest city,
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.
Imperial stout is an extra strong version of stout, which was originally brewed by the British to withstand the rigors of export to Russia and the Baltic states. This style is dense, opaque black and strong in alcohol (6-7 percent), with a note of sweetness. Burnt cocoa and dried fruit flavors are typical. Russian imperial stouts originate from recipes that British brewers tailored to the tastes of the imperial Russian court. Imperial stout was almost extinct until recreated by the British brewer Samuel Smith in the early 1980s. The style has now been embraced by U.S. craft brewers as a winter specialty.
The growing number of entries to sour beer categories suggests that brewers are onto something new. But the techniques they’re
Real ale is also known as cask-conditioned beer and is now an accepted dictionary definition for warm-fermented ale that is
Fall for beer lovers is synonymous with autumnal-colored, malty Oktoberfests, and pungent pumpkin-spiced ales, but it is also a time
Bear Republic Hop Rod Rye: This 8 percent alcohol by volume brew uses 18 percent rye. The beer pours a
Dunkel is the original style of lager, serving as the forerunner to the pale lagers of today. They originated in and around Bavaria, and are widely brewed both there and around the world. This is often what the average consumer is referring to when they think of dark beer. At their best, these beers combine the dryish chocolate or licorice notes associated with the use of dark roasted malts and the roundness and crisp character of a lager. Examples brewed in and around Munich tend to be a little fuller-bodied and sometimes have a hint of bready sweetness to the palate, a characteristic of the typical Bavarian malts used.
Though Belgium is revered as the kingdom of sanctified abbey and monastic brews, the majority of its beers spring forth
